Tag Archives: Vegan Sweets

Strawberries and Cream with Figs Cheesecake

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This recipe is dedicated to my lovable and ferociously charming nephew, Logan.  I made this for his 5th birthday. He’s a big fan of all things sweet, zebra, and the color red.  With this in mind, I designed this cake accordingly.

Since my good friends at Melissa’s Produce sent me dried figs and the sweetest Harry’s Berries strawberries, I wanted to put them to good use in this recipe. I threw some figs into the crust mixture and I’m so glad I did because the combination of cheesecake and this crust was more enjoyable than my typical vegan cheesecake date-nut crust.  I grew up loving Fig Newtons, so the texture of the figs in this crust is quite nostalgic for me.  I also added strawberries to the cheesecake, which not only produced a gorgeous color and design when sliced into, it also compliments the dried fig.  Dried figs and strawberries together make a lovely flavor combination.

To give Logan some zebra stripes on his cake, I drizzled on some chocolate magic shell, and then decorated it with freeze-dried berries and a dried fig slice.  Not only is this cake pretty, it’s incredibly delicious!

I hope you and your loved ones enjoy this recipe as much as we did!

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Strawberries and Cream with Figs Cheesecake

Serves: 8

Time: 1 day

Diet: V, GF, GFV, DF, SF, R

Ingredients

 

Crust:

1/4 cup raw almonds

¼ cup raw pecans

1/4 cup soft Medjool dates

¼ cup dried figs

¼ tsp sea salt

 

Filling:

1 ½ cup raw cashews, soaked for at least 3 hours, overnight is best

2 lemons, juiced

2 tsp vanilla extract

1/3 cup raw coconut oil, melted

1/3 cup raw coconut nectar (or maple syrup)

 

Other Ingredients:

1 cup strawberries

 

Chocolate Magic Shell, optional:

6 Tbsp coconut oil, melted

6 Tbsp cacao powder

1 Tbsp coconut nectar (or maple syrup)

1 tsp vanilla extract

4-5 drops stevia

 

Optional Toppings:

Freeze-dried berries

Fresh or dried figs

Cacao nibs

 

Directions

1.  Place nuts, dates, and figs in a food processor with sea salt and pulse to chop to your desired fineness.  I prefer a finer crust over a chunky one.  Test the crust by spooning out a small amount of mixture and rolling it in your hands.  If the ingredients hold together, your crust is perfect.  If not, try to mix it with your hands until the mixture comes together.  Scoop out crust mixture into a 6”x6” square pan, lined with parchment paper. Or you can use a 6″ spring-form pan (if you don’t have a spring-form pan, use a 6-inch cake round lined with plastic wrap) or line a cupcake tin with plastic wrap to make 6 tartlets.  Press firmly, making sure that the edges are well-packed and that the base is relatively even throughout.

2.  If the coconut oil is solid, place the oil in a small saucepan on low heat until it becomes liquid.

3.  In the blender, place all of the filling ingredients except for the berries, and blend on high until very smooth.  This may take a couple minutes.

4.  Pour about 2/3 of the mixture into the crust and smooth with a spatula.  Add the berries to the remaining filling and blend on high until smooth.  Pour onto the first layer of filling and smooth with a spatula.  Place in the freezer until solid, about 3 hours.

5.  To serve:

a)  The cake- Remove from freezer 30 minutes prior to eating.  Run a smooth, sharp knife under hot water and cut into slices.

b) The tartlets- Remove the tartlets from the freezer 30 minutes before serving and remove plastic.  Place them on a plate and serve when defrosted topped with fruit.

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6. Prepare the magic shell in a small bowl. Combine all of the ingredients, whisking them together with a fork. Sweeten to taste. Either use a spoon or a piping bag, or a plastic sandwich bag to add the magic shell to. If using a piping or sandwich bag, with scissors cut a small piece off the tip of the bag and then drizzle over the cake as you wish. Since the cake is cold, the chocolate will solidy quickly. Decorate thereafter with whatever toppings you chose to use. and keep refrigerated until ready to serve. Store in the freezer if you don’t plan to eat it all in one night.

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Enjoy!

(Note: Crust will appear thinner when you make it.  I took these photos after I decided to make a thinner crust.  It’s better with a thinner crust!)

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German Chocolate Truffle Cake

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For as long as I can remember, my mother has always been a big fan of cake.  My mother is originally from the Philippines.  There, they have meriendas, which is an afternoon snack and a time when they enjoy coffee with something sweet.  I grew up watching my mom enjoy her coffee with either a pandesol (Filipino bread roll), donut, Filipino rice cakes, and on special occasions a slice of German chocolate or Sara Lee three-layer chocolate cake.  Her favorite among them is the German chocolate cake.  So each year for her birthday, my sisters and I try to get her German chocolate cake.

I have always adored the way my mom says “chocolate” in her gentle Filipino accent, and the way she enjoys her cake makes whatever she eats look even more delicious. It’s no surprise that I inherited my love for chocolate from her.

As a tribute to my ever-supportive, hardworking, and chocolate cake-loving mother (mother of 6 daughters), I dedicate this German chocolate recipe to her.  It is not your typical German chocolate cake since this is a raw vegan truffle-cake version.  It’s smooth and decadent, but still with a nice crunch from the pecans and chewiness of the shredded coconut.

I hope she approves!

 

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I want to give Vitacost.com a huge thanks for kindly sending me ingredients that inspired this cake!  Click on the ingredient links to purchase the same ingredients I used to make the German Chocolate Truffle Cake.  Click here for Vitacost.com savings. 

 

German Chocolate Truffle Cake

Servings: 8

Time: 1 day

Diet: V, GF, DF, SF, R

 

Ingredients:

Crust:

1/2 cup raw pecans

1/2 cup soft Medjool dates, pitted

½ tsp vanilla extract, no alcohol

¼ tsp sea salt

 

Filling:

1 ½ cup raw cashews, soaked in filtered water overnight in the refrigerator.  Rinsed and drained.

1/3 cup filtered water

1/3 cup coconut oil, melted

1/3 cup plus 1 Tbsp coconut nectar*

2 tsp vanilla extract

6 Tbsp unsalted almond butter

½ shredded coconut

¼ cup raw cacao powder

 

Note: *can substitute with maple syrup

 

Garnish:

shredded coconut, as needed

chopped pecans, as needed

 

Directions:

1.  Make the crust.  Place the pecans, dates, vanilla extract, and sea salt in the food processor with the blade attachment and pulse to chop until you reach your desired texture (you will want a finer crust than a chunkier one).  Test the crust by spooning out a small amount and rolling it in your hands.  If the crust mixture holds together, your crust is perfect.  If not, try to mix the mixture with your hands until it comes together.  Pour the crust mixture into a 6-7” spring-form pan (if you don’t have a spring-form pan, use a cake pan lined with plastic wrap) and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.

2.  If the coconut oil is solid, gently heat the oil in a small saucepan on low heat until it changes into a liquid state.

3.  Place all of the filling ingredients into the blender EXCEPT for the almond butter, shredded coconut, and cacao powder, and blend on high until very smooth (this may take a couple minutes).

4.  Divide the mixture in half by removing about 1 1/3 cup of the mixture from the blender.  Set aside.

5.  Add the cacao powder to the remaining mixture in the blender.  Blend until well combined.  Stop the blender and taste.  If you think it needs more sweetness, add about ½-1 Tbsp of coconut nectar and blend again.

6.  Pour the filling into the crust, using a silicon spatula to scrape out all of the mixture. Smoothen it out evenly with a silicon or offset spatula.  Place the pan in the freezer.  No need to wash out the blender.

7.  Add the remaining cake base to the blender and add the almond butter.  Blend well.

8.  Taste the mixture.  If you feel the filling needs a little more sweetness, add about ½-1 Tbsp of coconut nectar, and blend.

9. Pour the filling into a small bowl, add the shredded coconut, and mix well.

10.  Retrieve the pan from the freezer and pour the filling into the crust and smooth it out evenly with a silicon or offset spatula.

11. Lightly top the edges of the cake with shredded coconut and chopped pecans.

10.  Place the cake in the freezer until solid, about 4 hours or overnight.

11.  To serve, remove from the freezer 30 minutes prior to eating.  Run a smooth, sharp knife under hot water and cut into slices.  Serve when fully defrosted.  You should get 8 slices.  Serve on its own, or the way I like it, topped with chopped peanuts!  Enjoy and store leftovers in the freezer!

 

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Spring and Easter Sweets and Treats!

Some of the things that I enjoy most about Spring are that we have more daylight, warmer weather, fruit trees and flowers in bloom, and Easter. In celebration of Easter or the magical wonders of the Spring season, I want to share a few of my favorite sweets and treats that have been proven to please everyone, vegans and non-vegans alike!

The first dessert is my husband’s favorite.  It is reminiscent of a New York-style cheesecake– my Vanilla Bean “Cheese”cake with Mixed Berry Compote.  It looks sinfully delicious and, yet, there is nothing really sinful about it.  Unlike the original, cholesterol-ridden version of this “cheese” cake, my version is vegan, gluten-free, and raw.  It does not contain any cholesterol and its powerful vitamins, minerals, and enzymes still remain intact.  Eating a slice of this is like eating a healthy handful of nuts and fruit.

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Another favorite of mine is my Nutty Creamy Chocolate Cake.  My non-vegan friends are awestruck when they take a bite into this silky smooth piece of deliciousness– they cannot believe there is not one drop of dairy in this luscious, creamy cake.  I have been told many times that this tastes like a decadent truffle cake.  At some point, I may even change the name to “Chocolate Truffle Cake” since it is so fitting.

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These Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake Tartlets are the size of cupcakes, and they are even better than cupcakes.  The combination of the vanilla and the berry cream with the sweet date and nut crust in these tartlets is incredible.  I gave these as gifts to some friends who aren’t vegan, and they raved about how amazingly delicious they are.
photo-117As you can probably tell from my favorite sweets so far, raw vegan cashew “cheese”cakes, are high up on my list.  I have yet to meet one person who doesn’t appreciate the silky smooth, decadent, and delicious vegan “cheese”cake!  This next recipe is basically a raw vegan cashew-pistachio “cheese”cake with a whisper of rose and kiss of cardamom.  I made this beauty, filled with popular Middle Eastern flavors: rose, pistachio, and cardamom– for my in-laws who are Persian-American.  They not only were impressed by the aesthetics, but loved the flavors and textures.  I call this a Creamy Pistachio Rose Dreamcake.

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I’m a big lover of chocolate, so of course, I need to add a chocolate brownie to my list of favorites.  These are my favorite Black Bean Brownies.  If you make them for your loved ones, play the guessing game.  Have them try your vegan and gluten-free brownie first, then tell them to guess what the secret ingredient is!  Best served chilled as a stand-alone treat or served with a scoop of vanilla ice “cream” for brownie a la mode.
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My next favorite are Raw Goji-, Cranberry, and Coconut Truffles.  They are the quickest to make, and they go fast–either in your fridge at home (by you) or displayed in front of a crowd of guests.  These truffles are chewy with the perfect amount of sweetness from coconut, coconut nectar, cranberries and goji berries.  I am shocked that the pickiest of eaters will pick one of these up and go back for seconds and thirds.  These are great to give out as gifts, too, packaged in recycled jars, tied with pretty ribbon.

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Thin Mint Cookies are loved by all.  My friends and family, and my readers who have made them for their families have told me they are even better than the original Girl Scout version.  Within the snappy chocolate coating lays a crisp chocolate mint cookie.  They are minty fresh.  If you and your loved ones enjoy mint and chocolate, you will be in heaven with these cookies!

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My Yayfair Chocolate Candy are a delight, and are a lot of fun to make, too.  This is my vegan version of what used to be one of my favorite nuts and chews candies from See’s Candy Store– the Mayfair candy.  This recipe tastes like the real thing, only it’s not bad for you.  No cholesterol or refined sugar.  It’s simply chocolate candy with dried cherry, walnuts, hemp seeds and vegan date “caramel.”  It’s raw and such a wonderful, guilt-free treat!          IMG_6522

Last but not least, everyone’s favorite, the classic Chocolate Chip Cookie or Chocolate Chai Cookie.  These are easy to make and they are divine.  Amazingly, the texture of these cookies is soft, like a Keebler soft-batch cookie. The key ingredients are the garbanzo flour and coconut sugar– the combination of the two helps achieve its soft, chewy texture.  I love the flavor of the Chocolate Chai Cookie and must warn you that they are addicting.  Since they are so popular among my readers and within my circle of friends and family, I usually give these cookies as gifts.

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I hope this post has given you some good ideas for what to cook up this weekend!  If you haven’t tried any of these sweets and treats, a good time to try them is now!

I love seeing your My Eclectic Kitchen recreations!  Please continue to tag #myeclectickitchen and @yvonne_deliciously_vegan on Instagram, or tag ‘My Eclectic Kitchen’ on Facebook when you post photos of your re-creations!  Who knows, I may feature your post on Instagram and Facebook!

One last thing, if you are interesting in an Instagram shout-out, don’t forget to enter my Instagram Shout-out Contest!  Ends this Friday, April 18th.  Simply:

1) repost any of my photos

2) follow @yvonne_deliciously_vegan and tag #YvonnesShoutoutComp

I hope you are having a wonderful week so far!

In Love and Health,

Yvonne

 

 

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Raw Goji-, Cranberry and Coconut Truffles

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I was introduced to date-nut balls, raw vegan bliss balls, raw chocolate truffles, whatever-you-want-to-call-’em, by Kimberly Snyder in her “The Beauty Detox Solution” book; she calls them raw cacao balls.

As you may already know, I come from a very large family. I am the youngest of 6 daughters and the auntie to 15 kids. When I go to a family event or just visit family, I’m usually never empty-handed.  Since having a sweet tooth is a common trait in my family, I usually come over with sweet gifts to bear.  I am delighted that my mom, sisters and their kids enjoy vegan and gluten-free treats!  And I am even more delighted when my raw vegan treats are a hit.  Some of the pickiest eaters in the family usually pick up a chocolate cacao ball, they don’t love it, then they try the raw goji-, cranberry and coconut truffles and they come back for more!

Here’s the super simple recipe.  I hope you and your family enjoy them!

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Raw Goji-, Cranberry and Coconut Truffles

1 1/2 Cup , plus more, about a 1/2 Cup for rolling Unsweetened Coconut Flakes

1/2 Cup Dried Cranberries

1/3 Cup Dried Goji Berries

3/4 Cup Almond Flour

1/4 Cup Coconut Nectar

1/4 Cup Coconut Oil, melted/in liquid state

2 tsp Non-alcohol Vanilla Extract or 1/4 tsp Vanilla Bean Seeds

Pinch of Sea Salt ( I use a fine Himalayan sea salt)

 

1.In a food processor,  add almond flour and coconut flakes and process until finely ground. For at least a minute.

2. Add the dried cranberries and goji berries and pulse a few times to combine and until you reach a texture of your liking.

3. In a medium bowl, combine the coconut nectar, coconut oil, vanilla and sea salt until sea salt is dissolved then add to the mixture in the food processor into the bowl and mix well using your hands.  After all the ingredients are incorporated, I like to refrigerate the mixture just so it’s more firm and easy to work with.  This way, they’ll be more round and not flat-bottomed.

4. In the meantime, line a 1 quarter sheet pan or tupperware with parchment paper (and wash dishes?).  After about 7-10 minutes, remove the mixture from the refrigerator and scoop the truffles, about 8-10 of them.  I use a .8 of an oz. ice cream scooper.  I have also just used a spoon to scoop them. Once you scoop a ball, round it out with your hands then roll it into coconut flakes and place onto the lined sheet tray or plate.  Refrigerate immediately until hardened.

Enjoy!

 

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Peyman’s Chocolate Chip Cookies

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This recipe is dedicated to my husband, Peyman (Pay-mon).  He has simple taste when it comes to cookies.  He doesn’t like cinnamon and he doesn’t want a cookie tainted with chai rooibos.  Lately, I’ve been trying other peoples’ recipes.  He hasn’t liked any of them.  For some reason, a lot of vegans like to add cinnamon to their chocolate.  I don’t happen to love the combo either… well,only with my chocolate chai cookies.  Anyway, since Peyman’s been a good sport for the last few weeks with my recipe testing, I made him a treat today: simple chocolate chip cookies.  Nothing warms my heart more than seeing him happy after eating a vegan, gluten-free cookie. :)

Here’s the recipe.  And just a note, don’t be fooled by the dough– it won’t taste good until cooked, and once cooked, I’ve got to warn you, you may be hooked! Enjoy!

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Chocolate Chip Cookies – Vegan and Gluten-free!

Servings: 24

Time: 40 minutes

Brief: These fluffy and chewy chocolate chip cookies are grain-free, easy to make, and so good!

Diet: V, GF, GFV, DF, SF, NF

 

Ingredients

1/2 cup coconut oil

2 tsp vanilla

1/3 cup lukewarm filtered water

1 cup coconut palm sugar

1/4 tsp sea salt

2 cups garbanzo bean flour

2 tsp baking powder

1 cup semi-sweet chocolate chips

Note: I like using Chocolate Dream dairy/gluten/soy-free semi-sweet baking chips

 

Directions

1. Preheat oven to 350 degrees F.

2. In a medium-sized bowl, mix together the coconut oil, vanilla, filtered water, coconut palm sugar, and sea salt.

3. In a small bowl, combine the garbanzo bean flour and baking powder and mix well.

4. Add the dry ingredients to wet ingredients and stir to combine.

5. Fold in the chocolate chips.  Chill the batter in the refrigerator for about 7 minutes prior to scooping. (The more loose your cookie batter is, the more they will spread when they bake).

6. Scoop 2-inch cookie balls onto a half sheet pan, lined with a Silpat mat or parchment paper and press down to flatten them with your hand or a rubber spatula just a bit. You should be able to fit 12 cookies onto a half sheet pan.

7. Bake until they start to just brown at the bottom, for 9-11 minutes, depending on how powerful your oven is.

8. Allow the cookies to rest of the half sheet pan for about 2-3 minutes besides transferring them to a cooling rack.

Note: This recipe makes 24 cookies total. Enjoy and remember, enjoy everything sweet in moderation!

 

 

 

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