We just can’t get enough of eating desserts but the calories that they come with are not really good for us since they can easily gather around the midsection, hips, and thighs. But the idea of skipping dessert is something that is hard to comprehend. After all, how can we say no to those sweet and decadent desserts? Well, the good news is that you don’t really need to give up at all, because there are plant based desserts that will satisfy your sweet tooth without making you go overweight. Here are a few recipes for you to try.
Raw Mini Chocolate Cream Cake
To make this sweet dessert, you will need the following ingredients for the pecan chocolate crust: 1 cup of pecan meal, ½ cup of cacao powder, 1 teaspoon vanilla, 3 to 4 Medjool dates or 2 to 3 tablespoons of maple syrup, and a pinch of sea salt. For the chocolate filling, you will need 2 cups of cashew pieces, ½ cup of maple syrup or agave nectar, 2 teaspoons of vanilla, ½ cup of coconut oil in liquid, ½ cup of water, and ¾ cup of raw cacao powder.
To make the crust, you should put all the ingredients in a food processor or blender and pulse until all ingredients are combined. The crust should slightly stick together. Fill your mini cheesecake pan with the crust then press firmly down. Now make your filling by soaking the cashews for 10 to 15 minutes then rinse well. Put the cashews in the blender along with vanilla, maple syrup, and water then blend until the ingredients are creamy. Add the cacao powder then coconut oil and blend. You will need to scrape the sides of the blender then blend until you get a smooth consistency. Fill the mini cheesecake pans with the mixture and place in the freezer for a few hours and you are done.
For the vanilla cake, you will need 1 ½ whole wheat pastry flour, 1 teaspoon of baking soda, melted coconut oil, 2/3 cup of water, 1/8 cup of apple cider vinegar, 1 teaspoon of baking powder, 1 teaspoon of pink Himalayan rock salt, ¾ cup of maple syrup, 1/8 cup of vanilla extract, ½ cup of espresso or coffee. For the chocolate sauce, 4 tablespoons of cacao or cocoa powder, 2 tablespoons of melted coconut oil, and 3 tablespoons of maple syrup. As for the cream filling, you will need 1 teaspoon of agar flakes, 1 block of organic firm tofu, 1 cup of agave nectar or maple syrup, 2 tablespoons of regular coffee or espresso, ¾ cup of organic Florida Crystals, 1 tablespoon of water, ¼ cup of coconut oil, 2 teaspoons of vanilla extract, and a pinch of salt.
You will need to preheat your oven to 350 degrees Fahrenheit. Line your baking sheet with parchment paper then spray with coconut oil or non-stick cooking spray. Get a large bowl and sift flour, baking soda, baking powder, and salt. Use another bowl to whisk together the wet ingredients. Combine the dry and wet ingredients and mix well. Pour the batter into the baking sheet then bang it on the counter for a few times. Bake it for 20 minutes or until the toothpick comes out clean when inserted. Remove from oven once it is done and leave it on the counter. Pour the espresso or coffee over the cake and allow to cool. In a bowl, whisk the ingredients for the chocolate sauce together until they are combined. You can double this if you like.
For the cream filling, get a small saucepan and put it over medium heat. Add the agar flakes, Florida crystals, and water then stir to dissolve. Put the tofu, maple syrup, coconut oil, vanilla extract, espresso or coffee, and salt in the processor and process until creamy. Pour the syrup mixture into the processor and process until smooth and creamy. Place it in the fridge for 20 minutes. Assemble the tiramisu by starting with the cake at the bottom then add more coffee or espresso. Put cream filling and drizzle chocolate sauce. Continue the process until you reach the top of the glass.