Good vegan desserts are a bit challenging to make. It's difficult to make most desserts without dairy or eggs. But sometimes when I invite a lot of people, I try to make sure that, if there is anyone vegan, he/she can have some options for dessert. It's not something that you will make often, but it's good to have some easy recipes ready, just in case you need it.
Today I am sharing two easy vegan dessert recipes, which you can make in a very short time and with some common ingredients. It tastes so good that anyone will enjoy them.
Vegan chocolate mousse
The brine that we usually discard when we use canned chickpeas, is known as "Aquafaba". It's a unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process that gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinising and thickening properties. Aquafaba can be used to replace egg whites in many sweet and savoury recipes.
Ingredients:Brine from one can of chickpeas
3 tbsp sugar
90 to 100 gram of good quality bittersweet chocolate (You can add more if you want)
1/4 cup coconut cream
Directions:After draining the chickpeas, keep the liquid in the fridge for a few hours, until very cold.
Melt the chocolate with the coconut cream and cool it down to room temperature.
In a clean bowl pour the chickpea liquid and start beating with a whisk or beater. It takes a bit longer than egg whites. Once soft peaks are formed, start adding the sugar one tablespoon at a time and beat until stiff.
Mix 1/3 of the fluffy mixture into the chocolate. This will loosen up the chocolate. Add the rest of the fluffy mixture and gently fold them in. Be careful not to knock all the air out.
Once done, pour them in serving ramikens or dessert glasses and chill for a few hours before serving
Vegan Eton Mess
(Serves 4 people)
Ingredients:1 can of good quality coconut milk
1/3 cup toasted almond flakes
1 cup berries (any berries you like; tropical fruits like mango, pineapple work well too)
2 tsp powdered sugar
1/4 cup crushed vegan meringue cookies
For the vegan meringue cookies:
Brine from 1 can of chickpeas
½ tsp cream of tartar
2 tbsp powdered sugar
Directions:To make the vegan meringue, drain and keep the liquid from a tin of chickpeas. With an electric beater, whisk this liquid on high until frothy. Add the cream of tartar and sugar. Keep whisking until the mixture reaches glossy stiff peaks.
Line a baking tray with baking paper and spoon or pipe dollops of this mixture. Bake in the oven on low for one hour or until set. Allow to cool completely before crushing.
When you buy the coconut milk, look for the one that has the highest fat content. Keep it in the fridge for a few hours or overnight. Open the can and scoop out the thick cream from top. Now mix the sugar with the coconut cream until it is smooth and light. Don't over beat.
Now mix the berries and crushed cookies with this cream. Top it off with the toasted almonds and some extra berries and serve.
The brine that we usually discard when we use canned chickpeas, is known as "Aquafaba". It's a unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process that gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinising and thickening properties. Aquafaba can be used to replace egg whites in many sweet and savoury recipes.Ingredients:Brine from one can of chickpeas
3 tbsp sugar
90 to 100 gram of good quality bittersweet chocolate (You can add more if you want)
1/4 cup coconut creamDirections:After draining the chickpeas, keep the liquid in the fridge for a few hours, until very cold.
Melt the chocolate with the coconut cream and cool it down to room temperature.
In a clean bowl pour the chickpea liquid and start beating with a whisk or beater. It takes a bit longer than egg whites. Once soft peaks are formed, start adding the sugar one tablespoon at a time and beat until stiff.
Mix 1/3 of the fluffy mixture into the chocolate. This will loosen up the chocolate. Add the rest of the fluffy mixture and gently fold them in. Be careful not to knock all the air out.
Once done, pour them in serving ramikens or dessert glasses and chill for a few hours before serving
(Serves 4 people)Ingredients:1 can of good quality coconut milk
1/3 cup toasted almond flakes
1 cup berries (any berries you like; tropical fruits like mango, pineapple work well too)
2 tsp powdered sugar
1/4 cup crushed vegan meringue cookies
For the vegan meringue cookies:
Brine from 1 can of chickpeas
½ tsp cream of tartar
2 tbsp powdered sugarDirections:To make the vegan meringue, drain and keep the liquid from a tin of chickpeas. With an electric beater, whisk this liquid on high until frothy. Add the cream of tartar and sugar. Keep whisking until the mixture reaches glossy stiff peaks.
Line a baking tray with baking paper and spoon or pipe dollops of this mixture. Bake in the oven on low for one hour or until set. Allow to cool completely before crushing.
When you buy the coconut milk, look for the one that has the highest fat content. Keep it in the fridge for a few hours or overnight. Open the can and scoop out the thick cream from top. Now mix the sugar with the coconut cream until it is smooth and light. Don't over beat.
Now mix the berries and crushed cookies with this cream. Top it off with the toasted almonds and some extra berries and serve.