When the holidays approach, vegans can equally enjoy delicious desserts. We present some simple recipes that you will surely like. Dare to try them even if you are not vegan, they will surprise you.
Whether it’s celebrating the holidays or having a snack with friends, a sweet dessert without refined sugar or animal ingredients is always welcome. With these vegan dessert recipes, you can do without cow’s milk, gelatin, eggs and company. The results are delicious desserts that have nothing to envy to the conventional ones.
VEGAN CHRISTMAS DESSERT RECIPES
1. VEGAN PEAR CAKE WITH CHOCOLATE AND NUTS
A special treat for the palate during peak season is this vegan cake recipe. The sweet fruits harmonize in the juicy cake with the delicate chocolate cake. The aroma is completed with a portion of nuts.
Ingredients (for a disassemble able mold between 26 and 28 cm):
- 250 g wholemeal flour
- 200 g chopped walnuts or other nuts of your choice
- 200 g vegan chocolate
- 100 g xylitol or another low-calorie alternative
- 2-4 pears (depending on size)
- 80 ml Arbequina olive oil and low acidity
- 100 ml water
- 15 g baking powder (equivalent to a standard package)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract or 8 g vanilla sugar
Elaboration:
- Mix the flour, baking powder and cinnamon. Melt the chocolate in a water bath. Peel the pears and cut them into small pieces. For a very nice cake, cut a few segments lengthwise into strips.
- Place the oil and melted chocolate in a bowl and mix. Gradually add the remaining ingredients, except for the pear pieces. Process everything into a smooth dough.
- Add the pear pieces and pour the dough into the greased baking pan. Finally, arrange the pear strips on the surface.
- Bake the cake at 200 °C (top/bottom heat) for 30 to 40 minutes. Test the toothpick towards the end of the baking time.
2. VEGAN CHOCOLATE MOUSSE WITH RASPBERRY SAUCE
This vegan chocolate mousse recipe is very easy to prepare and is especially airy. You just need a bar of vegan chocolate, bananas, soy cream, cinnamon and a little patience for the chocolate to melt at first and the mousse to harden at the end. The vegan chocolate dessert is completed with a sweet and fruity raspberry sauce.
Ingredients (for 4 people):
For the chocolate mousse:
- 60 g vegan dark chocolate (85%)
- 2 ripe bananas, sliced
- 100 ml soy cream
- 1/4 teaspoon ground cinnamon
For raspberry sauce:
- 300 g raspberries (also frozen)
- 200 ml orange juice
- 2 teaspoons xylitol or another alternative to sugar
- 1 level teaspoon agar powder
For decoration:
- Mint leaves
- Persimmon segments
Elaboration:
To make the mousse:
- Put the chocolate in a small metal bowl and melt in a water bath while stirring.
- Mash the bananas, melted chocolate and cinnamon with a hand mixer until a smooth mixture is left. Add the soy cream.
- Cool the banana and chocolate mousse for at least 2 hours to set. Use a soup spoon to make beautiful shapes out of the mousse. Serve with raspberry sauce.
Preparation of raspberry sauce:
- Finely crush the raspberries, orange juice and xylitol with a hand mixer, press through a strainer and put in a small saucepan.
- Mix the agar with three tablespoons of cold water until soft and add it to the fruit puree with a stick. Bring everything to a simmer while stirring and simmer for one minute.
- Pour the fruit puree into a shallow dish and refrigerate it for about two hours to set.
- Once cold, make a bed of raspberry sauce on dessert dishes (or simply spread them over the dishes with a spoon) and place the chocolate and banana mousse on top. Garnish with mint leaves and persimmon segments.
This attractive dessert is easy to prepare in advance and can be served directly from the fridge. Of course, mousse and sauce can also be prepared individually or combined with other delicacies.
3. VEGAN DESSERT WITH SPECULOOS
A vegan dessert in a glass with spiced speculoos (very traditional Christmas biscuit in Belgium, in the Netherlands, and in Germany where they are known as spekulatius) and silky tofu can be prepared quickly and easily. Only four ingredients are needed and children can help make it. You can use other cookies instead of speculoos.
Ingredients (for 4 people):
- 350 g vegan speculoos or other vegan cookies
- 400 g silky tofu
- 70 ml espresso coffee
- 70 ml alcohol-free amaretto or amaretto syrup
- 1-2 tablespoons liquid sweetener, such as apple concentrate or vegan honey substitute, chocolate chips, mashed persimmon and wedges, cocoa powder, chopped nuts, berries, cinnamon stick, star anise (optional)
Elaboration:
- Chop 200 g of speculoos into large pieces and mix them with the silky tofu in a blender to form a fine cream.
- Finely shred the remaining speculations. Mix the espresso, amaretto and, optionally, the sweetener in a small glass.
- Put 1 tablespoon of speculoos crumbs in each of the four glasses, pour 1 tablespoon of espresso and amaretto mixture and add two tablespoons of speculoos cream.
- Repeat this step until all ingredients are exhausted. Garnish with a dressing if desired and refrigerate until it’s time to have dessert.
