Top 5 Vegan Desserts You Can’t Resist 

As you come back for your daily dose of

Veggie Power Daily..

I have surprise for you guys..

We have a special guest today!

My buddy Aaron has an exquisite taste in baking vegan desserts.

Take a look one of his creations:

Mhmmmmm. Luckily he’s included a recipe on how to make that.

As a gift to you all…

I’ve asked Aaron to share with you his top 5  vegan dessert recipes to include while you make your Veggie Powered  Gainz.

Desserts are something most people can’t resist. 

I definitely can’t.

Here on Veggie Power Daily, we typically discuss training and nutrition while following a plant based diet. (being vegan or vegetarian)

Truth is I have a really big sweet tooth. I always have.

I’m sure some of you do too.

I would search around the house for cookies as I kid.

My mom would leave it out of reach and put it on a shelf, my eight year old self couldn’t reach. (She did this so I don’t eat them all!) 

I had to grab a chair, push it towards the shelf and have my brother boost me up higher to reach the box of cookies.

I remember doing this every single time my mom wasn’t around. (Was worth it)

The sweet tooth carried well into my adulthood as well.

And

If you have a huge sweet tooth like I do…

Then you..

Probably want to include vegan treats into your nutrition plan, while staying on top of your fitness goals. 

When most people go out to eat with me, they wonder how I am able to eat the food I eat…

While staying lean and on top of my fitness goals..

I hear different variations of this:

“How can you eat that while staying so fit?” 

Or

My personal favorite:

“Are you gonna eat all of that?”

Of course I am going to eat it all!

There is an eating protocol you can install into your current style of eating that allows you to be flexible. (And human)

Allowing you to include your favorite vegan treats while slimming down!
If you’re curious as to why So many individuals are already following it…

It’s the simplicity and flexibility of the protocol that attracted to me and so many others to this style of eating.

If you’re curious of this approach and would love to include delicious vegan desserts in your diet then

I recommend my: Herbivore Fasting Guide. 

To read all about it. (Way too long to mention all the details in this post)

I’ve decided to include this here for a reason.

Before Aaron dives into the desserts..

I want to make sure you have an eating strategy dialed in.

To be able to include some of the Vegan desserts in your diet, that my buddy Aaron will show you how to make!

I recommend this protocol if you’re looking for a flexible dieting approach that simplifies fat loss. (Although you can use this protocol when maintaining or when your goal is to build muscle) 

Then you can include the amazing vegan dessert recipes like Aaron has shared with us today and enjoy your diet to the fullest!

Btw: The Guide is free to download for now. Click here to get it.

Sound good?
Now Take it over Aaron!

Aaron: Hello everyone!

I’ve been vegan for a year and a half but it’s changed my life in so many ways.

I’m healthier, happier, fitter and have gained so much knowledge about food and where it comes from.

I like to create recipes that are easy to make and also nutritious.

Avoiding processed foods and animal products means you can enjoy your meal knowing it’s cruelty free and doing your body good.

Going vegan is one of the best decisions I’ve ever made in my life.

Down below I have shared my top vegan desserts! Enjoy!

1) Chocolate Cheese Cake 

Toppings:

200g cashews (soaked in water overnight)

150g milk chocolate

1 tbsp. lemon juice

1 tsp vanilla extract

1/4 maple/agave/fruit syrup

Pinch of sea/Himalayan salt

1/2 cup plant milk

 

Base

1/2 pack of Hobnobs or vegan biscuits

2 tbsp. coconut oil (liquid form)

 

Method

In a food processor add half a pack of vegan biscuits and blend until you have crumbs.

Add coconut oil and blend again until fully mixed together.

Pour into a loose based cake tin 6″/7″ and press down with the base of a glass.

Pop in the freezer while you prepare the filling.

 

In a blender add the cashews (strained), milk, vanilla, syrup and lemon juice.

Blend for a few minutes until you have no lumps. If the mixture is too thick add a little more milk.

Melt the chocolate in the microwave or on the hob and pour into the blender with the cashew cream, add a pinch of salt.

Blend again to mix together. Pour over the base, spread evenly and leave to set in the freezer for at least 4 hours.

Before serving allow the cheesecake to defrost at room temperature for 20-30 minutes. Decorate with fruit and a drizzle of chocolate

 

2) Carrot and Apple Spelt Cake

Ingredients

130g Spelt/wholemeal four

1.5 tsp baking powder

1 tsp cinnamon

Pinch of nutmeg

Pinch of Sea/Himalayan salt

½ cup of plant milk (I used almond)

1 tsp vanilla extract

½ tsp ginger

¼ cup of coconut oil*

¼ cup coconut sugar

150g grated carrot

1 grated apple (skin left on)

½ tsp baking soda
Method

In a large bowl mix together the flour, baking powder & soda, sugar, spices and salt.

Now add the carrot, apple, vanilla, milk and coconut oil and mix thoroughly for a couple of minutes.

Pour into a lined/oiled loaf tin and cook in the oven 180ºC/356ºF for 40 minutes.

Check the cake is cooked by sticking a cocktail stick in the centre, it should come out clean.

If it has cake batter on it return to the oven for another few minutes.

Allow the cake to cool on a wire rack (removed from the tin) for half an hour.

Serve with coconut cream or delicious on its own.

 

3) Gluten Free Chocolate and Cherry Tart

7/8” loose base tin

Ingredients – base

150g gluten free flour

70g vegan butter

1 tsp baking powder

Pinch of sea/Himalayan salt

35ml ice cold water

1 tbsp cacoa powder

1 tbsp coconut sugar
Method
In a large bowl mix the flour, baking powder, sugar, cacoa and salt together.

Add the chilled butter and mix until you have crumbs.

Add the ice cold water and mix (use your hands) until it forms a ball.

On a floured surface roll out the pastry about 1cm thick.

Cut around the tin and place the pastry in the base of the tin.

Add the rest of the pastry pressing down evenly and around the edges to from a crust. Bake in the oven for 15 minutes.

Allow to cool in the tin for half an hour.
Ingredients – filling

Cherry Jam (I used ready made low sugar jam)

100g dark vegan chocolate

1 tsp vanilla extract

100 ml coconut cream
Method
Once the base is cool add a thin layer of jam and freeze for half an hour.

Melt the chocolate in a bain marie on a low heat and add the vanilla and cream.

Once the chocolate has melted whisk until you have a gorgeous thick creamy liquid. Remove the base from the freezer (still in the tin) and pour over the liquid.

Gently tap the sides of the tin to remove any bubbles. Allow the tart to set in the freezer for around one hour.
Keep the tart in the fridge and serve chilled. I decorated the top with freeze dried raspberries.

 

3) Chocolate Mocha Mousse

Makes 4 large mugs.
Ingredients

1 pack of drained silken tofu

110ml agave/maple syrup

Pinch of sea salt

140g Cocoa/cacao powder

2 tsp vanilla extract

100ml of strong coffee (I used 2 shots of espresso. You can use instant, 3 tsps)

100g soaked cashews (soaked overnight or in hot water for one hour)

100ml soya/oat/coconut cream (I used soya)

150g chocolate for the spoons. You will need a spoon mold.

100g coconut cream to decorate. Add a dash of syrup and vanilla to flavour
Method to make chocolate spoons

Melt the chocolate on the hob or in the microwave and pour into the mould.

Tap the mould to remove any air bubbles. Pop in the fridge/freezer to set.
In a blender/food processor add the drained cashews, vanilla, cacao powder, tofu, coffee, syrup and salt.

You will need to blend for a few minutes to make sure the cashews are creamed and there are no lumps.

Stir the mixture a couple of times to help everything combine and add 100ml of cream.

Once fully blended pour into coffee mugs and pop in the fridge for around one hour to chill and set.

Pour the coconut cream into a bowl and add ½ tsp of vanilla and 1 tsp of syrup. Stir together and let set in the fridge.

Remove the spoons from the mould and place on a saucer with the mousse in the mug.

Spoon a dollop of cream on top and add a mint leaf and a few coffee beans to decorate.

Eat straight away as the cream and spoon can melt if humid.

 

4) Rich Tea Fruit and Nut Loaf

Preheat oven to 180ºC/350ºF
Ingredients

330ml strong brewed tea

60g dates

60g figs

60g sultanas

2 tbsp goji berries

40g cranberries

3 tbsp agave/maple syrup

Juice and rind of one orange

65g coconut oil

200g wholemeal flour

1 tsp of baking powder

1 tsp baking soda

Large pinch of sea salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

200g chopped mixed nuts. I used cashews, almonds and hazelnuts

1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
Method
To 330ml of just boiled water add your tea. (Approx 4 teaspoons or 2-3 tea bags) let it brew while you chop the fruit, you can do this in a blender or by hand like me.

To the chopped fruit add the (strained) tea and let it soak for half an hour.

While the fruit and tea are soaking place the nuts in a blender and blend until they are chopped into small pieces.

Measure out the flour and add baking soda, powder, cinnamon, ginger, nutmeg, salt and mix together.

When your fruit and tea mix is ready add the oil, orange juice, rind and syrup.

Mix thoroughly then pour in the flour mix and nuts. Mix together for a good couple of minutes so all the ingredients are combined.

To a 2lb lined/oiled loaf tin pour in the cake mix and spread evenly.

Place in the oven on the middle shelf and let it bake for 50-55 minutes.

It should be brown on top but not bunt. Remove from the oven and place on a wire rack and allow to cool for half an hour.

Remove from the tin/paper and let it cool a few minutes longer.

 

5) Lemon Green Tea Tart with Biscuit Base

Serves 8 people.
Ingredients

Base

150g vegan biscuits

50g liquid coconut oil
Method

Blend the biscuits in a blender/food processor adding the oil. Do not over blend, you should have a sticky crumb mixture, not a paste.

Pour into a removable base tin and press down firmly.

Make sure you press the mixture up the sides to hold the lemon filling. Pop in the freezer while you make the filling.
Ingredients

Filling

1 cup soya milk (sweetened is better for this dish)

2.5 tbsp corn flour

1 tsp agar agar

Juice and rind of one lemon

3 tbsp agave/maple syrup

Pinch of turmeric

1 tbsp soya/oat cream

½ cup of green tea.
Method

Add all the ingredients to a saucepan and whisk. Add to a hob on a medium heat continue to whisk

for a few minutes until it thickens. Remove base from the freezer and pour over the lemon mix.

Gently shake the tin from side to side to even out the filling.

Place in the fridge for a minimum of 4 hours. Decorate with sliced lemons and a sprinkle of matcha powder.

Great served with a cup of green or herbal tea and fresh fruit.
Andi: Alright! Thanks Aaron for those amazing vegan desserts! 😋

You now have amazing list of vegan treats you can make anytime within your arsenal…

Along with a Free guide with the strategies on how to include them in your diet while staying fit!