31 – Veggie chocolate mousse

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Ingredients – Turnip, butternut squash, chickpeas, raw cacao powder, maple syrup & vanilla essence

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I hope you all had a good Easter break and ate a lot of chocolate!! If you want to carry on eating chocolate while being good to yourself, try this mousse I made last night. It is not only really creamy and chocolaty….it is also healthy. I made it using some veggie I had in my fridge. I used turnip and butternut squash. Added some chickpeas for the texture and obviously cacao powder and maple syrup to add some sweetness. With a touch of vanilla essence, this mousse is the real deal!

Here is how to make this veggie chocolate mousse (using a standard coffee mug):

Makes 2 servings

1 cup of turnip

3/4 cup of butternut squash

1/2 cup of chickpeas

4tbsp of maple syrup (or more if you want to add more sweetness)

2 to 3 tbsp of raw cacao powder

1tsp of vanilla essence

– Boil the turnip and butternut squash until tender. Drain and put in blender with chickpeas (from tin).

– Once well mixed, add the cacao powder, maple syrup and vanilla.

– Mix well and taste. Add maple syrup and/or cacao powder if needed.

– Put mixture in fridge for at least one hour or preferably overnight.

– Et voilà!

30 – Spicy Pistachio bars

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Ingredients – Dates, pistachios, raisins and ginger

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Life is busy and complicated at the moment…..which is quite exciting but doesn’t give me much time for the blog or making yummy vegan desserts. That’s why here is a very simple and quick recipe for healthy energy bars that you can keep in your fridge for ages and munch on when life gets too much!!

Here is how to make those spicy pistachio bars (using a standard coffee mug):

3/4 cup dates

1/4 cup raisins

1/2 cup pistachios

1 tsp of ground ginger

– Simply put all the ingredients in your food blender. Blend until they form a sticky mixture.

– Put baking paper at the bottom of a baking tray. Press the mixture on top of the paper.

– Put the tray in the freezer for an hour. Once out of the freezer, cut little squares and put them in a box in the fridge (they keep for ages) or eat them all now!

– Et voilà!

29 – Vegan waffle

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Ingredients – Water, peanut butter, date syrup, banana, yeast, salt, plain & whole wheat flour

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February is usually the month of crêpes in France with the chandeleur on the 2nd of February. I have already made crêpes here (recipe 22 – vegan crêpes) so I thought I will make another french favourite….waffles! I took inspiration from one of the recipes in my great vegan food substitution book. So I can’t take credit for this recipe (although I slightly changed it). In order to make the waffle you need to have a waffle machine. In France every household has one (usually the waffle machine can also be used as a croque-monsieur machine just by changing the plaques – genius!!)

Here is how to make those vegan waffles (using a standard coffee mug):

Makes about 6 waffles

2/3 cup of lukewarm water

1/4 cup of crunchy peanut butter

2 tbsp of date syrup (or maple syrup, agave nectar)

2 big ripe bananas mashed

2 tsp of active yeast

1 cup of plain flour

2 cups of whole wheat flour

1 good pinch of salt

– Mix the water, peanut butter, syrup and mashed bananas together.

– Add the flours and yeast on top of the mixture and mix well until you cannot see any trace of flour left.

– The mixture will become a bit sticky and I used my hand to finish mixing it. Gather it in a ball of dough.

– Cover the bowl and leave the dough rise for 2 hours.

– Once risen, put the dough in the fridge for a few hours if possible (at least 4 hours).

– Take the dough out of the fridge at least 45 minutes before using it.

– Take a scoop of dough and put it in your waffle maker.

– Bake for about 5 to 10 minutes or until golden brown (check it often).

– Take the waffles out of the machine and leave them cool before serving.

– Serve with chocolate spread, jam, fruits, maple syrup etc….anything you like really.

– Et voilà!

28 – Vegan Banoffee pie

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Ingredients – Oat, salt, cashew and almond nuts, dates, date syrup, banana, coconut, vanilla

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Welcome back to 100daysofvegancakes and Happy New Year to all! To celebrate the new year, I have made a dessert that has a lot of my favourite ingredients, coconut, nuts and banana! I am trying to be good to myself this month and lose my Christmas belly. So healthy desserts and bikram yoga are on top of my to do list. To make this dessert I bought a good quality coconult milk tin (organic) and left it overnight in my fridge. When I opened it the day after I drained the coconut water and put the harden coconut mass in a bowl ready to whisk! I kept the coconut water for another great recipe that will be here soon…

Here is how to make those little banoffee pies (using a standard coffee mug):

Makes 4 little banoffee pies

For the crust

1/2 cup of oat

1/2 cup of almond nuts

1 1/2 cup of dates

1 pinch of salt

For the filling

2 tbsp of date syrup (or maple syrup, agave nectar)

1 cup of cashew nuts (soaked in water for at least one hour)

1 tsp of vanilla

1/2 cup of coconut water

1 good pinch of salt

For the coconut cream

1 tin of coconut milk

2 bananas

– For the crust blend the oat and almonds together. Add the salt and then the dates one by one.

– Spread the crust mixture at the bottom of the tartelette dishes and put in the fridge to cool.

– For the filling, put the soaked cashew nuts in the blender and blend for about 2 minutes until creamy. Add the date syrup, vanilla and salt. Blend well then add the coconut water.

– Spread the filling over the crust and put in the fridge.

– Whisk the coconut scooped from the tin until creamy (I used an electric whisk). Once creamy, add banana slices to the cream and mix well.

– Spread the coconut cream over the filling and put some cocoa powder on top.

– Leave in the fridge for a least an hour before eating.

– Et voilà!

 

27 – FESTIVE VEGAN GINGERBREAD MAN

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Ingredients – Plain flour, raw sugar, flaxseed, bicarbonate of soda, dairy free butter, golden syrup, ginger & all spice

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When you make biscuits you need to focus otherwise you end up burning them! I am not always good at focusing and that’s why my little vegan gingerbread man is a bit burnt. It is still lovely and spicy! I like gingerbread men, we don’t have them in France and this is a little festive treat that I find really nice. Besides, it is a very easy treat to make. Ideal little present for friends and family. Have a great winter break everyone! See you next year. x

Here is how to make those little gingerbread men (using a scale this time):

Makes around 15 little men

350g organic plain flour

175g raw sugar

100g dairy free butter

1 flaxseed egg

6 tbsp of golden syrup

1 tsp of bicarbonate of soda

2 tsp of ginger

1/2 tsp of all spice

– Put the flour, ginger, all spice and bicarbonate of soda in a bowl. Mix them with your hands.

– Add the butter and mix well with your fingertips until crumbly.

– Add the sugar and the flaxseed egg (to make a flaxseed egg add 3 tsp of luke warm water to 1 tsp of ground flaxseed. Leave it to set for 1 or 2 minutes then stir well), mix well with your hands.

– Add the golden syrup to the mixture and a bit of water if the mixture is not wet enough.

– Mix until you obtain a ball of pastry.

– Roll out the pastry using a roller to about 5mm thick.

– Using a cutter, cut gingerbread man shapes and put them on a tray.

– Put the tray in the over for about 10-15 minutes at around 180c.

– Et voilà!

 

26 – Fig roll fusion

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Ingredients – Dry figs, oat, dates, all spice, vanilla and agave nectar

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Fig rolls or Figolu, as we commonly call them in France, are an old time favourite of mine. They remind me of my childhood and during one of my last trips to France I rediscovered them and wondered if I was the only person really liking them? Until a few weeks ago, when I was with a lovely person who surprised me by having a packet of fig rolls in his car! I then got inspired and decided to create a raw version. Fig roll lovers rock!

Here is how to make those fig rolls (using a standard coffee mug):

Makes about 10 little bites

For the crust

3/4 cup of oat

1/4 cup of muesli

3/4 cup of dates

1 tsp of all spice

For the filling

1 cup of dry figs (soaked in water for at least an hour)

1/2 tsp of vanilla

1 tsp of agave nectar

– To make the crust simply blend the oat and muesli together so that you obtain a dusty texture. Add the all spice and mix well. Then add the dates one by one while blending and until you obtain the right consistency.

– Spread the crust on top of cling film, cover it with another sheet of cling film and using a roller, roll it out until you have a rectangle which is about 15x10cm. Remove the cling film on the top.

– For the filling, simply squeeze the water out of the soaked figs then put them in the blender with the agave nectar and vanilla. Blend for about 2 minutes.

– Spread the filling on top of the crust, covering about a third of it. Then using the bottom sheet of cling film, roll the uncovered part of the crust on top of the filling (like a swiss roll).

– Cut the roll in little bites.

– Eat now or keep them in the freezer for a special weekend away.

– Et voilà!

 

 

25 – Key lime pie

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Ingredients – Oat, coconut flakes, dates, cashew nuts, avocado, coconut oil, agave nectar, lime

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After Halloween and with thanksgiving coming up, let’s stay in our American Pie theme with this Key Lime Pie. Lemon and lime are my favourite ingredients and to me the best dessert on hearth is a lemon tart but this key lime pie isn’t bad either. The avocado makes it creamy and if you want more of a kick add more lime zest and juice. I hope my friend Kaia enjoyed her key lime pies. As you can imagine, I can’t eat all my creations therefore she got two tartelettes for her and her man!

Here is how to make those key lime pie tartelettes (using a standard coffee mug):

Makes 4 tartelettes

For the crust

1/3 cup oat

2/3 coconut flakes

1 cup of dates

For the creamy lime layer

1 ripe avocado

4 limes

1 cup of cashew nuts (soaked for at least one hour)

1/4 cup of melted coconut oil

1/4 agave nectar

– To make the crust simply blend the oat and coconut flakes together and add the dates one by one while the blender is on. I soaked the dates (without the stone) for about 15 minutes before so they had a creamier texture.

– Once you obtain a sticky mixture, just press it down your tartelette dishes and put them in the fridge while making your lime layer.

– To make the lime layer you only need to blend the cashew nuts (pre-soaked in water for at least one hour to make them soft. The longer they are soaked the best) for a few minutes, then add the avocado.  Once the mixture is creamy, add the lime juice, melted coconut oil and the agave nectar. Blend well until you have a creamy mixture. You can also add the zest of 2 limes to the mixture.

– Take the tartelette dishes out of the fridge and pour the lime mixture on top.

– Put them in the freezer for at least 1 hour.

– Take them out of the freezer 15 minutes before serving. You can add lime zest on top if you want.

– Et voilà!

 

 

24 – Pumpkin pie

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Ingredients – Walnuts, dates, raisins, almond milk, pumpkin, agave nectar, cinnamon & all spice

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To celebrate Halloween and the autumn weather, I made this pumpkin pie with the flesh of the pumpkin I carved. When I was a child we were not celebrating Halloween (I was brought up in France) and to be perfectly honest, I don’t really like Halloween and its celebrations. I don’t really fancy dressing up in scary and bloody outfits. I just try to get the best out of this celebration and time of the year….pumpkin pie and sweeties!

Here is how to make these pumpkin tartelettes (using a standard coffee mug):

Makes 4 tartelettes

For the crust

1 cup of walnuts

1/3 cup of raisins

2/3 cup of dates

1/2 tsp of cinnamon

For the pumpkin layer

2 cups of pumpkin flesh (boiled)

2 tbsp of almond milk

4 tbsp of agave nectar

1 tsp of cinnamon

1/2 tsp of all spice

– To make the crust simply blend the walnuts and cinnamon together. Add the raisins and dates little by little. Once you obtain a sticky mixture, just press it down your tartelette dishes and put them in the fridge while making the pumpkin layer.

– To make the pumpkin layer you only need to blend the pumpkin (pre-boiled), then add the almond milk and the agave nectar. Blend well until you have a creamy mixture. Add the cinnamon and all spice (you can put more if you want your tartelettes full of spices)

– Take the tartelette dishes out of the fridge and pour the pumpkin mixture on top.

– Put them in the freezer for at least 1 hour.

– Take them out of the freezer 15 minutes before serving. You can add nuts or cinnamon on top if you want.

– Et voilà!

23 – Raw millionaire shortbread

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Ingredients – Oat, desiccated coconut flakes, cocoa powder, agave nectar, salt, coconut oil, dates & cashew nuts

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A few weeks ago I was invited to my friend Dave’s radio show to talk about my blog and about vegan and raw desserts. I wanted to bring something to the show for Dave to try and thought about making some very indulgent raw treats. What’s more indulgent than millionaire shortbread? This raw version is so creamy and delicious, I had to stop myself from eating the all lot before the show!

Here is how to make those millionaire shortbreads (using a standard coffee mug):

For the biscuit layer

2 cups of soaked dates

1 1/2 cup of oat

1/2 cup of desiccated coconut flakes

For the middle layer

2 cups of soaked cashew nuts

1 tsp of salt

1/2 cup of agave nectar

For the chocolate layer

1/2 cup of melted coconut oil

3 tsp of cocoa powder

– To make the bottom layer (biscuit layer) simply soak dates in water for around 15 minutes, drain them.

– Put the oat and coconut flakes in the blender then blend until well mixed. Add the dates one by one and blend until the mixture becomes sticky.

– Spread the mixture at the bottom of a tray (put baking paper first) and put in the freezer.

– To make the middle layer simply soak cashew nuts in water for at least 2 hours (the longer the best). Drain them and put them in a blender with the salt. Blend for a few minutes until the mixture becomes like butter. Add the agave nectar slowly while blending.

– Remove the tray from the freezer then spread the middle layer on top of the first layer. Put the tray back in the freezer.

– To make the top layer, simply melt the coconut oil. Let it cool completely then add the cocoa powder. Mix well.

– Remove the tray from the freezer and spread the chocolate on top of the first 2 mixtures.

– Put the tray back in the freezer for an hour.

– Remove the tray and cut the mixture in squares. Keep them in a sealed box in the fridge.

– Et voilà.