Tina Vesić: no-bake

Showing posts with label no-bake. Show all posts

Friday, December 06, 2024

VEGAN GINGERBREAD HAZELNUT ESPRESSO CHEESECAKE

It is not a secret that gingerbread cookies are my absolute favourites and have been since childhood, and it really isn't a surprise that they or the spice blend are found in many of my recipes. That timeless mix of cinnamon, cloves, ginger, and nutmeg just says winter comfort.

Although this is a petite cheesecake with just four generous servings, it is absolutely rich and luxurious and it can definitely be served in smaller slices. It also slices marvellously, almost resembling a mousse cake.

My tips for success.

If your nougat is still somewhat firm, you can place it in a microwave for no longer than 10 seconds, maybe not even that, just to soften it further without melting it or getting it so warm it melts the vegan cream cheese. It is better to simply leave it at room temperature for longer, but if in a rush, microwaving will also work well.

As for the Biscoff biscuits, you can definitely add more, up to 50 grams. It will provide even more structure to the cheesecake, and infuse it with its delightful aroma.

On a final note, if you wish, you can additionally soak the cake base with some fresh espresso or even vegan hazelnut latte, for some added flavour. It would be also amazing with some additional hazelnuts stirred through the batter, as well.

Vegan gingerbread hazelnut nougat espresso no bake cheesecake recipe by food writer pastry development chef Tina Vesić.

Ingredients
For the gingerbread espresso base
50 grams plain flour
¼ teaspoon baking soda
35 grams vegan honey, dandelion or apple
1 tablespoon vegetable oil
1 teaspoon vanilla bean paste
½ teaspoon apple cider vinegar
½ teaspoon instant espresso powder
40 millilitres warm water
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
For the hazelnut cheesecake
120 grams soft hazelnut nougat, at room temperature
100 grams vegan cream cheese
200 millilitres vegan double cream
30 grams Biscoff Lotus biscuits, finely crushed
2 levelled tablespoons unsweetened cocoa powder
½ teaspoon vanilla bean paste

Preparation

Start by making the cake, as it needs to be completely cool to the touch before adding the filling. Let the oven preheat to 180°C and line a small round cake pan (13 cm in diameter) with baking parchment; bottom and sides. Take a medium bowl and pour in the vegan honey, oil, vanilla, vinegar, instant espresso, and warm water, and whisk them vigorously until combined. Sift the plain flour, baking soda, and all the spices into the honey mixture, and whisk everything together until just blended.

As soon as the batter is ready, pour it into the prepared pan, tap a few times on the counter to pop any air bubbles, and bake immediately in a preheated oven, at 180°C, for 8-10 minutes, checking for doneness early. As soon as a toothpick inserted into the centre comes out clean, the cake is done. Remove it from the oven and let it cool down in the pan.

Once the cake is cool, proceed to make the cheesecake. Place the softened nougat in a medium bowl, add in the crushed Biscoff biscuits and the cocoa powder and stir them through. Add in the vegan cream cheese and the vanilla, and mix everything together with a spoon. Separately, whip the vegan double cream until very soft peaks form. Add the nougat to the whipped cream, and start blending on low until almost firm peaks form. Turn the speed up to the highest, and whip until very firm peaks form.

Place the cooled cake onto a small serving platter, close a cake ring around it, and line it with a tall strip of acetate. Spread the cheesecake over the cake base, level the top, and let it stand in the refrigerator for at least 8 hours, to firm up. Serve with dark chocolate shavings and strong coffee. Yields 4 large servings or 6 smaller ones.

Friday, November 29, 2024

VEGAN COFFEE ALMOND HAZELNUT TRUFFLES

The holiday season is almost here, and what better way to show love than with a platter of homemade truffles. Tiny and sweet, they are the perfect addition to any gathering, right down to the everyday seasonal brunch. And with the timeless combination of gorgeous toasted almonds and hazelnuts, intense espresso, and that little cheeky addition of cocoa powder, one can never go wrong, regardless of the occasion.

My tips for success.

As mentioned in the recipe itself, not every biscuit is the same, and some are inevitably drier in texture than others. Depending on the specific biscuit, you might actually have to add a bit more so the truffles hold their shape nicely.

It is best to add them in gradually, mixing and folding, so they don't end up dry. If that happens, however, all is not lost. Add in a splash of almond milk, and they will be perfectly soft once again.

You can mix and match the nuts added, definitely, using all almonds or all hazelnuts, however you like. I like to add some of them chopped, for a nice little crunch, but roughly ground ones work just as well.

On a final note, if you want, you can coat them in vegan milk or dark chocolate instead of chopped nuts. You will need about 100-120 grams of chocolate and maybe a tablespoon of vegetable oil, depending how thick the chocolate is once melted.

Vegan coffee almond hazelnut truffles recipe by food writer vegan pastry development chef Tina Vesić.

Ingredients
75 grams vegan block butter
50 grams almond milk
1 teaspoon vanilla bean paste
50 grams icing sugar, sifted
10 grams unsweetened cocoa powder, sifted
2 heaping teaspoons instant espresso powder
80 grams plain vegan vanilla biscuits, finely ground
40 grams toasted almonds, finely ground
60 grams toasted hazelnuts, finely chopped
100 grams toasted hazelnuts, for the decoration

Preparation

Take a medium saucepan and add in the vegan butter, almond milk, vanilla, icing sugar, and cocoa powder, and place it over medium heat. Let the mixture heat up slowly, without coming to a boiling point.

Once everything is melted, add in the espresso powder, remove from the heat, and stir until combined. While the mix is still hot, add in the ground and chopped nuts, and start adding in the ground biscuits, mixing and folding as you add. Depending on the specific biscuit used, you may not use the whole quantity, or you might need a bit more. It is always handy to have a bit more biscuits when making this type of truffles.

Once combined, let it cool down until you can shape it into truffles. You can either let it stand at room temperature for about 15-20 minutes, or in the refrigerator for 5-10 minutes, but not longer than that.

Take out small portions, around 15 grams per one truffle, shape them into little spheres, and immediately roll in the chopped hazelnuts. That way, they will stick nicely. Arrange them on a plate or platter lined with baking parchment and place the platter in the refrigerator for at least 4 hours. Keep refrigerated until serving time. Yields 23-25 small truffles, 15 grams each.

Friday, October 18, 2024

VEGAN CHOCOLATE BISCUIT CAKE

Years and years ago, when I was taking my first pastry steps, no-bake cakes were my first choice. Effortless to make with readily-available ingredients, universally loved because of the sheer amount of chocolate, and very easily tailored. I love them even today, even though I don't make them as much as I once did.

This little beauty is made with chocolate, sweet and sticky maple and date syrup, and plenty of dried figs and almonds. Such a lovely treat that is perfect for any gathering or simply a cup of afternoon coffee.

My tips for success.

When choosing the biscuits, go for thinner ones, as they will get softer due to the warmth of the syrup. If you do like firmer pieces of biscuits throughout the cake, then choose the ones you love the most.

You can soak the dried fruit in some brandy or rum before adding it to the batter and you can also roughly chop it or blend it up coarsely, that is up to your preference. The texture will be smoother with blended dried fruit, definitely.

If serving the cake to the little ones, or you want to avoid using rum, use rum flavouring and increase the amount of milk by 50 millilitres and it will be perfect.

No-bake chocolate biscuit, fig, and almond cake recipe by food writer pastry development chef Tina Vesić.

Ingredients
For the cake
350 millilitres almond or soy milk
50 millilitres dark rum
50 grams unsweetened cocoa powder
50 millilitres maple syrup
50 millilitres date syrup
1 teaspoon vanilla bean paste
150 grams vegan block butter, cubed
80 grams extra dark chocolate (80%), chopped
400 grams vegan vanilla biscuits, roughly chopped
50 grams toasted almonds, chopped
75 grams dried figs
50 grams raisins
For the chocolate topping
50 grams dark chocolate (75%), chopped
20 grams vegan block butter, cubed
15 millilitres almond or soy milk

Preparation

Take a serving platter, place a 15-cm cake ring in the middle, line it with a strip of acetate, and close it tightly. Set the platter aside briefly. Take a heavy saucepan, add in the milk, rum, cocoa powder, maple and date syrups, and vanilla, and place it over medium high heat.

Let it slowly come to a boil, and cook, stirring often, for about 5-6 minutes, until the syrup thickens slightly. Remove it from the heat and add in the cubed butter and chocolate. Mix until everything is melted and combined.

Allow the syrup to cool down for a bit, until it's no longer piping hot. Meanwhile, combine the biscuits, dried fruit, and almonds in a large bowl. Pour in the syrup and mix thoroughly, making sure to scrape the bottom and sides regularly, so everything is combined.

Add the chocolate batter in layers to the prepared cake ring, pressing lightly as you go, so there are no air pockets once it cools down. Level the top and place it in the refrigerator for a moment.

For the chocolate topping, melt everything together over low heat, let it cool down briefly, and pour it evenly over the cake. Gently shake the platter so everything settles, and place it in refrigerator for at least 6 hours, preferably 8. Yields 16 servings.

Friday, August 23, 2024

VEGAN NOUGAT CHOCOLATE ICE CREAM

Although I believe ice cream can and should be eaten year-round, its prime time is undoubtedly during the summer months. However, many traditional ice cream recipes require egg yolks, making them unsuitable for anyone who cannot or does not want to have eggs. That is one of the reasons why I hold no-churn ice creams so dear.

No-churn ice creams are generally easier to make because they do not require an ice cream maker or prolonged cooking during the heat. Mixing and freezing is all that is needed, and that makes them much more accessible, which is something that is quite important to me. And speaking of that, they often require fewer steps and less preparation in general, which is great if you are including your little ones in the process.

That is why this little frozen gem is simply perfect for summer; full of chocolate and hazelnuts, and with a delightfully creamy texture. It is essentially Viennese nougat in a beautifully frozen form.

My tips for success.

If you cannot find sweetened condensed oat milk, any plant-based condensed milk will work just as well, although some might alter the flavour slightly, like coconut milk. You can also make your own sweetened condensed milk using powdered milk of choice, which will work perfectly, as well.

Do not fret that additional icing sugar in the recipe; cold decreases sweetness, and the ice cream will not taste as good if the sugar is omitted, even with the sweetened condensed oat milk. However, if you like, you can add actual melted vegan nougat instead of the hazelnut butter, but do omit the sugar in that case, as nougat is usually quite sweet on its own.

Vegan nougat chocolate ice cream by Tina Vesić.

Ingredients
200 grams sweetened condensed oat milk, cold
200 ml plant-based double cream
100 grams hazelnut butter
80 grams extra dark chocolate (at least 85%)
50 grams icing sugar, sifted
1 teaspoon vanilla bean paste
a couple of big pinches of salt

Preparation

Start by melting the dark chocolate over low heat or in the microwave, and set it aside so it can cool down slightly. Place the hazelnut butter into a large bowl, add in the icing sugar, vanilla, and salt, and blend briefly. You can also whisk it with a wire whisk at this point. Take a separate large bowl, preferably a metal one, and whip the plant cream until stiff peaks form.

Take the cooled chocolate and whisk it well with the hazelnut butter. Using a rubber spatula and gentle motions, fold the whipped cream into the hazelnut and chocolate in two or three additions, whichever one you are more comfortable with. Do not use a whisk or a hand mixer, so the batter does not deflate. It is also fine if there are streaks of cream visible throughout the ice cream.

Gently pour it into a freezer-safe container and freeze it for at least 4 hours, up to overnight. Serve the ice cream with some additional vegan chocolate sauce or chopped toasted hazelnuts. Yields around 700 ml of ice cream or 6 servings.

Friday, August 09, 2024

VEGAN NO-BAKE BLACKBERRY COCONUT CAKE

Although the summer heat is starting to mellow down, there is always room for no-bake desserts. The combination of ease of preparation, no need for an oven, and simple, wholesome ingredients guarantees a fantastic experience on every bite.

The wonderful blend of fresh blackberries and coconut makes for a perfect pairing, with the delightful burst of tanginess combined with the smooth sweetness of coconut. With its straightforward preparation and easily obtainable ingredients, this little no-bake beauty indeed shows that simplicity and deliciousness are achievable in this form, as well.

My tips for success.

When it comes to straining blackberries to remove the pips, I leave that to your choice. I do not mind them at all in desserts, but if you want a completely smooth filling, purée the blackberries first, and strain them through a fine mesh sieve, and then proceed with the recipe. Do keep in mind that you will need more blackberries than the recipe calls for, as some of the pulp will inevitably be removed alongside the pips.

Any plant-based milk will work for the base of the cake, although I prefer the coconut milk, as it is a coconut layer. Soy milk also works well, because it's neutral and gives a nice texture to the custard.

On a final note, do adjust the sweetness level of the blackberry cream filling to your preferences. Some blackberries can be very tart, and if you don’t like that, it is better to increase the amount of sugar and fully enjoy the dessert.

Keep in mind that other than granulated sugar, you can also use brown sugar, coconut sugar, as well as maple syrup, agave syrup, or even date syrup. Some of these will slightly change the colour of the filling, but that is not a problem, as it will still be fantastic.

Vegan no-bake blackberry coconut cake recipe by food writer pastry development chef Tina Vesić.

Ingredients
For the coconut base
120 millilitres soy or coconut milk
20 grams cornflour
75 grams granulated sugar
60 grams vegan block butter, cubed
80 grams desiccated coconut
50 grams vegan white chocolate, chopped
½ teaspoon vanilla bean paste
For the blackberry filling
250 grams blackberries
40 grams cornflour
100 grams granulated sugar
50 millilitres cold water
125 grams vegan block butter
½ teaspoon vanilla bean paste
For the blackberry jelly insert
100 grams blackberries
25 grams cornflour
25 millilitres cold water
50 grams granulated sugar
10 grams vegan block butter
¼ teaspoon vanilla bean paste
For the chocolate glaze
100 grams dark chocolate (at least 60% cocoa solids)
30 millilitres vegetable oil

Preparation

Start by making the blackberry jelly insert, as it needs to be frozen. Place the berries into a blender jar, along with the sugar, water, and cornflour, and blend until completely smooth. Pour this mix into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often, either with a rubber spatula or a whisk. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously and constantly.

As soon as it is done, remove it from the heat and add in the vanilla and the vegan block butter. Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 12-cm round cake pan or a pastry ring, lined with baking parchment, bottom and sides. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 4-6 hours, or until frozen solid. This can also be done the night before.

Next, make the blackberry filling. Similarly to the jelly insert, place the berries into a blender, add in the sugar, water, and cornflour, and blend until completely smooth. Pour it into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often. As soon as it starts to boil, whisk vigorously, and cook until glossy, about 2-3 minutes. Remove it from the heat, and add in the diced vegan block butter and vanilla. It can be cold or at room temperature, it makes no difference. Blend the butter well into the cooked custard, either with a hand mixer or an immersion blender, cover the top with a piece of cling film, and let it cool down to room temperature.

Finally, make the coconut base layer. Prepare a 15-centimetre cake or pastry ring by placing it onto the serving platter and lining it with a strip of acetate, at least 5 centimetres tall. This will make the assembly easier.

Pour the milk of choice into a heavy-bottomed pot or a saucepan, and add in the cornflour and sugar. Place the pan over medium heat, and let it come to a boil. As soon as it starts boiling, cook until thickened, stirring often. This should take no longer than 3 minutes. Remove from the heat and add in the vegan white chocolate, vegan block butter, and vanilla, and let it stand for a minute or so, so everything starts to melt. Take a hand mixer and blend this batter carefully, on low speed, as it can splatter, and once blended, add in the desiccated coconut, and continue mixing, increasing the speed as you go, until smooth. Add this to the lined cake ring and level it as much as possible. Let cool to room temperature.

Once everything is cool and ready, proceed to assemble.

Take the blackberry filling and whip it with an electric mixer on high, to make it smooth and easily spreadable. Remove the blackberry insert from the mould and place it on top of the coconut layer. Gently spread the whipped filling on top and all around it, leaving a few tablespoons for decoration. Tap the platter a few times on the counter so the cream filling settles, and place it in the refrigerator for at least two hours.

Once the cake is chilled and somewhat firm, make the chocolate glaze. Melt together the chopped chocolate and the vegetable oil, stirring until all of the visible oil streaks are gone. This can also be done with an immersion blender. Pour the glaze on top of the cake, shake and tap the platter to level it, and place it in the refrigerator for at least 8 hours. Yields 12 generous servings. © Tina Vesić 2024

Friday, July 26, 2024

VEGAN HONEY SESAME CHOCOLATE TRUFFLES

This is a type of dessert that I loved the most as a child, and I still love them to this day, to be completely honest. They are miniature desserts that are typically served during holidays and celebrations, and they are quite literally the very first thing that gets eaten at any gathering.

Understandably so, too, as they are an absolutely delicious, one-bite sweet little treat that is often either made out of chocolate or glazed in chocolate. They are often made with traditional ingredients like walnuts or hazelnuts, honey, jam, and various types of ground biscuits.

My tips for success

I actually like to weigh each truffle so they are all the same, but you can most definitely just use a teaspoon and take out batter like that, especially if you will be enjoying them at home. This will definitely save time.

Use whichever vegan honey you prefer, and if you wish, you can add a few drops of honey flavouring, if it is available to you. That way the flavour will shine through more intensely and blend really well with sesame. Using maple syrup is also an option, although it will alter the flavour slightly. Do keep in mind that some vegan honeys and maple syrup are a bit runny, so you might need a bit more biscuit crumbs to make them hold their shape. Always have more than the recipe calls for, in case they absorb more liquid, or you decide to roll them in those same crumbs after shaping.

I used a mix of white and black sesame seeds, but you can use all white sesame seeds, the truffles will still be absolutely delicious. You can, if you wish, additionally dip them in chocolate instead of rolling them in sesame seeds, but do use a thin layer of chocolate, so it does not end up overpowering.

Vegan honey sesame chocolate truffles posni sitni kolači recipe by food writer pastry development chef Tina Vesić

Ingredients
75 grams vegan block butter
25 grams soy milk
50 grams vegan honey
50 grams dark chocolate (at least 75% cocoa solids)
1 teaspoon vanilla
150 grams sesame seeds, white and black, divided
125 grams vegan vanilla biscuits, finely ground

Preparation

Start by toasting the sesame seeds over medium heat. Place a large pan over medium heat and add the sesame seeds in an even layer. Toast them, while stirring, for about 2-3 minutes, or until fragrant, but make sure they do not burn, as they will taste quite bitter. Once done, take out 50 grams of the mixed sesame seeds to use as topping, and put the rest into a separate bowl.

Take a medium saucepan and add in the soy milk, vegan honey, vegan block butter, and vanilla, and place it over medium heat. Let it heat up slowly and meld together without coming to a boiling point. Once everything is melted, add in the chocolate, remove from the heat, and stir until combined.

Pour this mixture over the larger portion of the toasted sesame seeds, and mix well. Finally, start adding in the biscuit crumbs. Depending on your specific biscuit, you may not use the whole quantity, or you might need a bit more. It is always handy to have a bit more biscuits when making this type of truffles.

Once everything is nicely mixed, let it cool down slightly, so you can shape it into truffles. This can be done by letting it stand at room temperature for about 15 minutes, or if your kitchen is really warm, by placing the bowl in the refrigerator for not longer than 10 minutes.

Take out small portions of the batter, around 15 grams per truffle, shape them into a nice little sphere, and immediately roll in the reserved sesame seeds. That way, the topping will stick to them nicely. Keep rolling until you use up all of the batter, arrange them in a single layer on a large serving platter, and let them firm up in the refrigerator for at least 4 hours. Yields 25 small truffles.

Friday, July 12, 2024

HOMEMADE MANGO APRICOT JAM

Jams are among my favourite things to make and enjoy for many reasons, mainly because they use the whole fruit, wasting nearly nothing, and they are simply perfect on a piece of toast, as a cake filling or frosting, as well as pancake and waffle topping. There is no wrong way of enjoying homemade jam.

This is a lovely and bright flavour combination, especially with just a touch of white rum, just to brighten it up a bit further. It does not use a lot of sugar, as the fruit is in its prime now, ripe and delightfully sweet, and the tiny addition of vanilla makes it taste like candy.

My tips for success

This is a small batch of jam, one of the smallest I make. Because of that, it cooks down very quickly, so it is best to keep it on medium to medium-low heat, depending on how hot your stove runs, and stir it constantly. That way, it cooks evenly and does not burn on the bottom.

Now, I chose to purée the jam so it spreads nicely onto toast, but you can most definitely leave it as is, leaving some of the fruit pieces intact. That is also a wonderful jam texture, without a doubt, and equally useful for cakes and pastries.

On a final note, you can remove the skins off the peaches if you wish, but I did not. If you remove it, the jam will be somewhat lighter in colour than mine, but the flavour will not be affected in any way.

Homemade vegan mango, apricot, and peach jam by food writer pastry development chef Tina Vesić

Ingredients
200 grams ripe mango pieces
100 grams ripe peaches
200 grams ripe apricots
200 grams granulated sugar
1 small lemon, juice only
¼ teaspoon vanilla bean paste
½ teaspoon white rum

Preparation

Remove all the stones from the fruit, dice and weigh it, and place it into a large non-reactive pot. Add the sugar and the lemon juice. Stir very well, so the sugar is evenly distributed, and let the fruit macerate for about an hour or so.

Once it has released its liquid, the pot over medium heat, and let it very slowly come to a boil. As soon as it starts to bubble, start the timer, and cook for about 35-40 minutes, stirring almost constantly, removing any foam that appears on the surface.

As this is a tiny batch of jam, the cooking process is quick. After about 30 minutes or so, purée the jam completely with an immersion blender, and check if it has reached its setting point, either by dropping a teaspoon of it onto a chilled plate, and seeing if it sets after about a minute, or by inserting a candy thermometer and making sure it has reached 105°C. If not, continue cooking and checking in 5-minute intervals until set. The longer you cook it, the deeper the colour and flavour will get.

Once the jam reaches its setting point, remove it from the heat, add in the vanilla and rum, and stir very well. Let it cool down for about 10 and pour it into a sterilised jar, closing the lid tightly. Keep it in a dark and cool place, or in the refrigerator, for the best possible taste. Yields 350 grams of jam.

Friday, June 14, 2024

VEGAN STRAWBERRY COCONUT CRÊPE CAKE

Although I do love all seasons, this warmer part of the year is my favourite, I have to admit. Abundance of fresh fruit and vegetables, abundance of sunshine, early mornings and late sunsets really make me fall in love with it every year.

While fresh strawberries are in season, I indulge in them in any way I can; smoothies, cakes, cookies, breads, and just as they are, sweet as honey. And as someone who loves the strawberries and coconut combination, I find this cake just delightful; incredibly rich in taste and texture, yet very light, as it is a fruit cake, after all.

Such a wonderful pairing of the sweetness of coconut and natural tanginess of the strawberries, enhanced by a touch of lemon juice. Just perfect for summer gatherings.

On a final note, a few of my tips for success. If you want the outside of the cake to be picture-perfect, you can use a cake ring to trim the outer, crispy edges of the crêpes, but I do not mind the imperfections, so I left them as they were.

I like to divide the filling by weight, so there is enough for each layer, and I do it with a digital scale, but it is absolutely fine if you wish to simply estimate, it will certainly go much quicker. The only thing I do have to point out is that if you also get 14 crêpes, like I did, you need to divide the filling into 13 parts. If you get fewer crêpes, divide the filling into fewer parts, so there is enough for all of them.

Ingredients
For the vanilla crêpes
300 grams plain flour
650 millilitres carbonated water
10 grams baking powder
20 grams light brown sugar
2 teaspoons vanilla bean paste
For the strawberry coconut filling
400 grams fresh strawberries, hulled
50 millilitres fresh lemon juice
50 grams cornflour
120 grams light brown sugar
1 ½ teaspoons vanilla bean paste
50 grams vegan block butter, diced
100 grams desiccated coconut
500 millilitres plant-based double cream

Preparation

Start by making the strawberry cream filling, as it needs to cool down completely. Place the fresh strawberries into a blender, along with the lemon juice, cornflour, and sugar, and let it run until a completely smooth batter forms. Pour it into a heavy saucepan or a pot, and place it over medium high heat. Let it slowly heat up, and once it starts to simmer, whisk vigorously for a minute or two, until it thickens up and starts to resemble fruit custard.

Remove from the heat, add in the vanilla and the vegan block butter, and stir until it all melts and blends together. At this point you can use an immersion blender, if you wish. Once everything is ready and smooth, cover the top with some cling film or a piece of baking parchment, and let it cool down to room temperature.

To make the crêpes, take a large bowl, and add in the carbonated water, sugar, and the vanilla, and mix well so everything starts to dissolve. Sift in the flour and the baking powder, and whisk to form a thick batter. The batter will be quite runny, and that is fine, that will help it spread in the pan.

Take a large crêpe pan, 20-22 cm in diameter, and lightly oil it or spray it with a cooking spray just once. Place the pan over medium high heat, and let it heat up. Once ready, take a small ladle (about 80 millilitres), and pour it onto the centre of the heated pan, quickly swirling it around so the batter covers the whole surface. This will make sure the crêpes are thin, which is what is needed for the cake.

Cook each one on medium high heat until the surface looks set, flip it over gently, and cook for 15-20 seconds more. Repeat with the rest of the batter, until all of it is used up. You should have 13 or 14 super thin crêpes. Set them aside to cool down completely.

Once the filling and the crêpes are cool, proceed to assemble the cake.

Take a large bowl and pour in the chilled plant double cream. Using a hand mixer on high, whip the cream until soft peaks form. Without changing the beaters, whip the cooled fruit custard on high, for at least a minute, so it becomes smooth and spreadable. Add in the desiccated coconut, and blend really well. Add the filling to the bowl with the cream, and fold everything through until almost completely blended.

Finally, use the hand mixer on the highest speed for barely 5 seconds, to firm it up additionally. Reserve about one-fifth of the filling to use as frosting for the cake, and divide the remaining filling into 13 equal parts. This is best done by weight, as there are many layers, and it is preferable they are all evenly stacked.

Place the first crepe on a serving platter, top it with a portion of the filling, spread it all the way out to the edges, top with another crêpe, then filling, and continue stacking until all of the crêpes are used up. Frost the entire cake with the reserved filling and place it into the refrigerator for at least 8 hours. Serve with fresh seasonal fruit and strong coffee. Yields 16 rich servings.

Friday, May 24, 2024

NO-BAKE VEGAN CHOCOLATE RUM BARS

I have written before about the chocolate bar of my childhood, the famed milk chocolate filled with rum fondant, and how much I still love that chocolate rum combination to this day. These little bars feature just that fantastic blend, with a perhaps unexpected ingredient as their base - chickpeas.

They are incredibly versatile and useful in a whole array of recipes, sweet and savoury, and I love using them in desserts like these. Combined with chocolate, cocoa powder, and rum, they are simply blended into a smooth paste, mixed with a few more ingredients, and left to set. As simple as that.

I love how flexible these bars are, and how adaptable the recipe itself is. You can add more icing sugar if you like your bars sweeter, you can replace the sugar altogether with 5-6 Medjool dates, or you can use maple syrup or even vegan honey, and add a bit more of ground biscuits, to make the batter pliable.

You can add a teaspoon or two of rum extract, to enhance the flavour, or if you do not want to use alcohol at all, replace the quantity stated in the recipe with almond milk and simply add the rum flavouring to taste. They will be delicious either way.

Ingredients
250 grams cooked chickpeas
100 grams dark chocolate (at least 60% cocoa solids)
100 grams vegan block butter
120 grams icing sugar, sifted
½ teaspoon vanilla bean paste
50 millilitres dark rum
15 grams unsweetened cocoa powder
150 grams finely ground almonds
100 grams vegan vanilla biscuits, finely ground

Preparation

Start by draining the chickpeas very well from aquafaba, and placing them in a blender. Melt together the dark chocolate and the vegan butter, either over low heat or in the microwave, and set them aside for a moment, to cool down.

Add the icing sugar, vanilla, and rum to the chickpeas, and let the blender run until a smooth, fragrant paste forms. Add in the cocoa powder, and blend well. At this point, there should not be any visible bits of chickpeas left.

Add in the melted and cooled chocolate, and blend until smooth. Transfer the batter to a large bowl and add in the ground almonds. Mix and fold with a wooden spoon or a spatula until all the almonds are mixed through. Finally, add in the ground vanilla biscuits in a few additions, mixing and folding after each addition. If the batter looks very soft, you can add a bit more biscuits, but do not overdo it, as they will be tough after cooling.

Line a small square cake pan (15x15 for taller bars or 18x18 for slightly shorter ones) with baking parchment and gently press in and level the batter. Place the pan into the refrigerator for at least 4 hours, or until firm and set. Slice into 36 squares or the desired number of bars, and serve.

Friday, March 15, 2024

VEGAN CHOCOLATE BANANA BREAD TRUFFLES

Truffles and bonbons are one of my favourite types of sweet treats. Growing up, there wasn't a single gathering or celebration that didn’t include at least one type of them, and they were always the first ones to disappear from the desserts' platter. And rightfully so; because they are tiny, cute, and loved by all.

The wonderfully fragrant combination of bananas, cinnamon, cocoa powder, and walnuts is highlighted by the gloriously crunchy rocher glaze. A true dessert heaven in a tiny form that can be further embellished by more of the toasted walnuts or a small banana chip.

One thing I always like to point out is the choice of biscuits. Recipes such as this one rely in great part on the type of biscuit used, mainly on how dry it is. If your biscuits are on the drier side and they absorb more liquid, you may want to use slightly less than what the recipe calls for.

That is valid for all recipes using ground or crushed biscuits; always use your judgment and as soon as you feel the truffle will hold its shape well, stop adding the biscuits, regardless if all the quantity is used up or not. And finally, as always, choose the biscuit you would enjoy on its own or with a cup of tea or coffee. Its flavour will always be noticeable in the truffle, so choose the ones you love.

Ingredients
For the vegan banana bread truffles
150 grams ripe bananas
100 grams vegan vanilla biscuits, ground
60 grams toasted walnuts, ground
1 teaspoon vanilla bean paste
1 tablespoon unsweetened cocoa powder
1 teaspoon dark rum
¼ teaspoon ground cinnamon, or to taste
For the dark chocolate rocher glaze
150 grams dark chocolate (or vegan cooking chocolate of your choice)
30 millilitres vegetable oil
50 grams toasted walnuts, chopped finely

Preparation

Mash the bananas with a fork until a purée forms, then add in the vanilla, cinnamon, rum, and cocoa powder. Mix, stirring with a fork or a spatula, until well combined. Add in the walnuts, and stir them through. Finally, start adding in the ground biscuits, mixing with a fork until a soft, but pliable batter forms. Depending on your biscuits, you may need a bit more or a bit less of them. It is important for the truffles to stay soft.

Place the batter in the refrigerator for up to one hour. After the batter has firmed up, take out portions and form them into truffles. Arrange them on a baking sheet lined with baking parchment, and place them back into the refrigerator while you prepare the glaze.

Melt the chocolate of your choice, either over low heat or in the microwave, add in the vegetable oil, and mix very well. Tip in the chopped walnuts, and keep mixing until you no longer see streaks of oil throughout the chocolate. Take the chilled truffles out of the refrigerator, glaze each one, and place them back on the baking sheet. Serve as soon as the glaze sets or refrigerate until serving. Yields 16 small truffles.

Friday, February 23, 2024

VEGAN STRAWBERRY CHEESECAKE PANCAKES

Growing up, I associated pancakes exclusively with desserts. And by pancakes, I mean crêpes, as I started to enjoy this type of pancakes once I started making them myself. However, being more of a savoury breakfast kind of person, I make these pancakes in the same fashion I make my crêpes - ever so slightly sweet, yet neutral enough to be a good medium for a nice savoury topping.

I also like making them on the smaller side, namely because I find them cuter that way, but also because they cook more evenly and quickly that way. And also, if serving them to the little ones, smaller pancakes are held more easily by the little hands.

If you choose to make them larger, they will have to be cooked a bit longer on each side, so do keep an eye on them. But if you are like me, and you like the edges almost caramelised, that should not be a problem.

Brew your favourite coffee or a mug of tea, serve them hot, and enjoy!

Ingredients
For the pancakes
200 grams plain flour
2 teaspoons baking powder
30 grams icing sugar
small pinch of salt
200 millilitres soy milk, cold
150 millilitres carbonated water, cold
½ teaspoon vanilla bean paste
For the cheesecake topping
100 grams vegan cream cheese
30 grams icing sugar
½ teaspoon vanilla bean paste
150 millilitres plant double cream
250 grams fresh strawberries, hulled and diced finely

Preparation

Start by making the cheesecake topping. Place the vegan cream cheese into a medium bowl, add in the icing sugar and vanilla, and gently mix with a spatula or a spoon until combined.

Take a large bowl, pour in the plant double cream, and whip it until medium peaks form. Add in the cream cheese mix, and whip on high for only a few seconds, until very firm peaks form. It will almost resemble marshmallow fluff at this point.

Strain the diced strawberries well, add them to the cheesecake mix, and fold them through. Refrigerate until serving time.

Sift the flour into a large bowl, add in the baking powder, icing sugar, and salt, and mix very well. Pour in the soy milk and carbonated water, and mix briefly. Finally, add in the vanilla, and mix until combined. It is fine if there are a few lumps of batter, there is no need to overmix.

Place a large, flat, non-stick pan or a pancake griddle over medium-high heat, and let it heat up nicely. Using a small ladle or an ice cream scoop, pour the batter onto the heated skillet in one fluid motion and let it spread out on its own.

Cook the pancake about a minute on one side, or until bubbles form all over the surface. Gently turn it over and cook for about another minute or so, until the other side is nicely cooked. Repeat until all of the batter is used up.

Once all of the pancakes are cooked, let them cool down for just a minute, and serve with generous spoonfuls of the strawberry cheesecake topping. Yields 16 small pancakes or 4 servings.

Friday, October 27, 2023

VEGAN PUMPKIN CRÊPE CHOCOLATE CAKE

When I was a child, crêpes were the absolute epitome of indulgent dessert for me. I didn’t grow up in a family that made a lot of cakes, so they were the joy of joys, especially with homemade jam or just plain granulated sugar. Or, to be completely frank, just on their own, without any filling. To this day, I still find them equally delightful, to make and enjoy.

Keep in mind that these crêpes may lightly stick to the pan despite the oil coating, as they have the pumpkin puree in them. But all that is needed is a bit of patience and carefulness when flipping them over, and they will be great.

They may come out with imperfect edges, so if you wish, you can take a cake ring and remove them, but that is not necessary at all. I find them frilly and quite beautiful that way.

The cake is best served after about 30 minutes at room temperature, so it does need a bit of planning. But it is indeed gorgeous, full of triple chocolate mousse and a bit of rum, for good measure.

Ingredients
For the pumpkin crêpes
250 grams plain flour
50 grams bread flour
10 grams baking powder
120 grams pumpkin purée
600 grams carbonated water
60 grams granulated sugar
1 teaspoon vanilla bean paste
For the chocolate mousse filling
200 grams dark chocolate
120 grams vegan milk chocolate
400 grams plant double cream
30 grams vegan block butter
30 grams unsweetened cocoa powder
2 teaspoons dark rum extract
1 ½ teaspoons vanilla bean paste

Preparation

Start by making the mousse filling. Chop up both types of chocolate finely, add them to a heavy bottomed pot, and pour in the double cream. Place the pot over medium high heat and let everything heat up and melt together nicely, without coming to a boil. Barely a simmer will be best. Once melted, remove it from the heat, and add in the butter, rum extract, and the vanilla, and blend well. Cover the top with a piece of cling film, let it cool down to room temperature, and then place it into the refrigerator for at least 6 hours.

To make the crepes, take a large bowl, and add in the pumpkin puree, half of the carbonated water, sugar, and the vanilla, and mix well. Sift in the flour and the baking powder, and mix to form a thick batter. Add in the rest of the carbonated water, and whisk until smooth. The batter will be quite runny, and that is fine.

Take a large crepe pan, 20-22 cm in diameter, and lightly oil it, or spray it with a cooking spray once. Place the pan over medium high heat, and let it heat up. Once ready, take a small ladle, about 80 millilitres of batter, and pour it onto the heated pan, quickly swirling it around so the batter covers the whole surface. This will make sure the crepes are thin, which is what is needed.

Cook it on medium high heat until the surface looks set, flip it over gently, and cook for 15-20 seconds more. Repeat with the rest of the batter, until all of it is used up. You should have 12 or 13 pancakes. Set them aside to cool down completely.

Once the filling is firm and the crepes are cool, proceed to assemble the cake. Transfer the filling into a large bowl, sift in the cocoa powder, and whip with an electric mixer on high until a luscious mousse is formed. It will be a tad soft, but that is fine, as it will firm up once refrigerated. Reserve about a fourth of the filling for frosting the cake, and divide the remaining filling in 12 equal parts. This is best done by weight, using a digital scale for precision, as there are many layers, and it is preferable they are all evenly stacked.

Place the first crepe on a serving platter, top it with a portion of the filling, spread it all the way out to the edges, top with another crepe, then with filling, and continue stacking until all of the crepes are used up. Frost the entire cake with the reserved filling and place it into the refrigerator for at least 8 hours. Serve with fresh seasonal fruit and strong coffee. Yields 16 rich servings.

Friday, July 21, 2023

VEGAN APRICOT RASPBERRY SMOOTHIE

Ever since I was a child, I have enjoyed the combination of fruit and yoghurt. To this day, that is still my preferred flavour when it comes to desserts in all forms. And that is why I love smoothies so much.

Such a marvellous summer treat, healthy and wholesome. The perfect blend of natural sweetness and the pleasant tanginess that yoghurt brings. I rarely add sweeteners to my smoothies, simply because I love desserts slightly on the tarter side, but any kind of liquid sweetener is more than welcome, of course.

I love my smoothies thick, almost like ice cream, and this one is just like that. However, depending on the thickness of your vegan yoghurt, as well as your personal preference, you can add a splash or two of cold milk, either soy or oat milk, to thin it down slightly.

Ingredients
200 grams apricots
150 grams apples
100 grams raspberries, frozen
¼ teaspoon vanilla bean paste
500 grams vegan vanilla yoghurt
5-6 ice cubes, optional
splash of cold soy or oat milk, optional

Preparation

Remove the stones from the apricots, peel the apples, and dice everything into smaller pieces. Add the fruit pieces to a blender or a larger smoothie maker, along with the raspberries and the ice cubes, if using, and blend on the highest setting until completely pureed. Gently scrape down the sides, add in the vanilla and vegan yoghurt, and blend again, until fully combined.

Check the consistency of the smoothie, add a splash of cold soy or oat milk, if desired, and blend until completely smooth. Either serve immediately or let the smoothie batter freeze for about 30 minutes, and blend again, for a more of an ice cream consistency. Yields 4 rich servings.

Author's note: I find this smoothie perfectly sweet all on its own, but if you prefer really sweet smoothies, feel free to add some agave or maple syrup.

Friday, June 30, 2023

VEGAN NO-BAKE CHOCOLATE ESPRESSO CHEESECAKE

As a child, I was not very adventurous when it came to new things, flavours, or textures. I quite liked remaining in my familiar territory when it came to food, even desserts. A good statement to that is the fact that I had my first cheesecake in my mid-twenties.

A lot of adventurousness, at least when it comes to food, comes from our surroundings, from the people that influence us that early in the childhood, and that can manifest as being closed off or disinterested in new items. At that point, a little wholesome and healthy encouragement goes a long way.

As I grew older, I also grew more confident when it came to new flavours and textures, especially because I could create what I wanted to try. That is one of many reasons why I shall always encourage people to learn to cook and bake; if for no other reason, then simply for one's own enjoyment and happiness.

This little cheesecake is a texture dream come true. A wonderful crossover between a chocolate truffle and a rich mousse. The coffee amount is not great, but it is simply brilliant in combination with dark chocolate and plenty of plant-based double cream. You can use less espresso powder if you wish, of course, but I personally find it adds a wonderful undertone of that delightful coffee bitterness as you take a bite.

It is simply a marvellous little cheesecake, perfect on its own, and perfect for a cup of doppio espresso.

Ingredients
For the base
125 grams vegan vanilla biscuit crumbs
60 grams vegan block butter, melted
50 grams soy milk
30 millilitres maple syrup
2 teaspoons espresso powder
1 teaspoon vanilla bean paste
For the cheesecake batter
100 grams vegan cream cheese, preferably at room temperature
30 millilitres maple syrup
1 teaspoon vanilla bean paste
10 grams unsweetened cocoa powder
100 grams dark chocolate (75%)
200 millilitres plant based double cream
For the chocolate topping
60 grams dark chocolate (75%)
15 millilitres plant based double cream

Preparation

To make the cheesecake base, pour the melted butter into a medium bowl, add in the maple syrup, soy milk, vanilla, and the espresso powder, and mix briefly. If your butter was on the warmer side, the coffee might start to melt in, if not, it will simply give the base somewhat of a speckled look, which is fine. Add in the biscuit crumbs, and mix with a spatula or a wooden spoon until a very soft, pliable dough forms.

Depending on your biscuits, you might need to add another splash of milk, as the base needs to be quite soft, and not dry. Once a base forms, take a small cake ring (12 cm in diameter) and place it on a cake platter. Line it with a sheet of acetate or baking parchment, and add in the base mixture. Press it in and pull it up the sides, making a well in the centre. Set aside.

To make the cheesecake, melt the dark chocolate in a double boiler or in the microwave, and set it aside to cool. Place the vegan cream cheese into a medium bowl, add in the maple syrup, cocoa powder, and vanilla, and gently mix with a spatula or a spoon until combined. When the chocolate is around room temperature and ready, add it to the cream cheese in a very thin stream or in small increments, so it does not melt.

Mix gently until folded through. It does not have to be folded perfectly. Take a large bowl, pour in the plant double cream, and whip it until medium peaks form. Add in the chocolate and cream cheese, and mix on the highest speed for only a few seconds, until very firm peaks form.

Take the lined platter and add the chocolate cheesecake batter by the spoonful, and then smooth it all out nicely. Place the platter into the refrigerator for at least 8 hours, or until chilled nicely.

When ready to serve, melt the chocolate and plant based cream over low heat, and let it cool down slightly. Pour it over the top and let it drip down the sides, or decorate as desired. Let the chocolate set, and serve. Yields 8 servings.

Friday, June 02, 2023

VEGAN NO-BAKE CHOCOLATE BISCOFF CHEESECAKE

No-bake cheesecakes, as well as no-bake cakes in general, are incredibly versatile and forgiving, and what is even more important, delicious and quite simple to prepare. They also freeze very nicely, and can even be served as ice cream cakes, as well. But to be frank, if you ask me, any cake can be an ice cream cake.

Three lovely layers of Biscoff cookies, vegan cream cheese, and chocolate. Simply marvellous with tea or coffee. And although I made two distinctive layers in the filling, you do not have to; if you wish, you can simply mix and fold everything together, for a beautiful, marbled look.

On a final note, do be careful when folding and whipping; if you overmix, the cheesecake can become somewhat dry and crumbly, due to the cream being overwhipped. Other than that, it is a simple, wholesome little cake, perfect for late spring and early summer gatherings.

Ingredients
For the cheesecake base
100 grams Biscoff cookies, finely ground or crushed
1 tablespoon granulated sugar
1 teaspoon vanilla bean paste
50 grams vegan block butter, melted
50 millilitres soy milk, cold
For the Biscoff cheesecake filling
200 grams firm vegan cream cheese
2 teaspoons vanilla bean paste
50 grams icing sugar, sifted
250 millilitres plant double cream
100 grams Biscoff cookies, finely ground or crushed
50 grams dark chocolate (75%), grated or finely chopped
For the decoration
50 grams dark chocolate (75%)
1 tablespoon vegetable oil

Preparation

Place the cookie crumbs and the sugar in a medium bowl, and set aside. Melt the vegan block butter over medium-high heat, pour it over the cookie crumbs, add in the milk and the vanilla, and mix together until a soft dough forms. Even if it is slightly sticky, it will be fine. Place a small (15 cm) cake ring on a serving plate, close it in place, and press the cookie dough into the bottom, forming a base. Level it as much as you can and want, and set it aside.

Place the vegan cream cheese into a medium bowl, add in the vanilla and the icing sugar, and mix it gently with a spatula or a whisk, until blended. In another large bowl, whip the plant double cream until soft peaks form. Add in the cream cheese blend and the cookie crumbs, and fold it through until blended. Divide the filling into two parts, and add the chocolate into one of them.

Spread the chocolate layer over the base of the cheesecake, and spread the plain cheesecake batter over that. Level the top, and place the platter into the refrigerator for at least 6 hours.

Before serving, melt together the chocolate and the oil over medium heat, making sure it is well blended, so oil does not show once cooled. Take the cheesecake out of the refrigerator, remove the ring, and glaze the top, as desired. Serve immediately, before the chocolate glaze sets. Yields 12 servings.

Friday, April 28, 2023

NO-BAKE VEGAN CHOCOLATE TRUFFLE CHEESECAKE

Cheesecakes are a sweet treat that is welcome on every platter, regardless of the season. Infinitely adaptable and equally adorable, they are a true year-round dessert.

And although rich baked cheesecakes might be considered a classic, warmer weather simply calls for no-bake treats. Especially if they are served with a chilled glass of dessert wine.

This little beauty is full of dark chocolate, with a velvety truffle texture. Requiring no baking, no eggs, or gelatine, it is a simple dessert to prepare, with almost only basic cupboard ingredients, and even the little ones can help. Such a perfect brunch treat, if I do say so myself.

Feel free to add a splash or two of your favourite vegan chocolate or coffee liqueur, if you are not serving the cheesecake to children, of course.

Ingredients
For the chocolate base
100 grams vegan vanilla biscuits, finely ground
2 teaspoons unsweetened cocoa powder, sifted
30 grams icing sugar, sifted
50 grams vegan block butter, melted
50 millilitres soy milk
1 teaspoon vanilla bean paste
For the chocolate truffle cheesecake
200 grams vegan cream cheese
20 grams unsweetened cocoa powder, sifted
50 grams icing sugar, sifted
200 grams dark chocolate (at least 75-80%)
200 millilitres plant double cream
1 teaspoon vanilla bean paste

Preparation

To make the cheesecake base, place the biscuit crumbs into a medium bowl, add in the icing sugar and the cocoa powder, and mix well. Melt the butter and add it to the biscuit crumbs, along with the soy milk and vanilla. Mix with a spatula or a wooden spoon until a soft, pliable dough forms. The base is supposed to be rather soft, so do not be hesitant to add another splash of soy milk and mix again. It should not be dry and crumbly. Once a base forms, take a small cake ring (15 cm in diameter) and place it on a cake platter. Line it with a sheet of acetate or baking parchment, and add in the base mixture. Press and level it well, and set aside.

To make the cheesecake, melt the dark chocolate in a double boiler or in the microwave, and set it aside to cool. Place the vegan cream cheese into a medium bowl, add in the cocoa powder, icing sugar, and vanilla, and gently mix with a spatula until combined. Some vegan cheeses can firm up or even look a touch dry at this point, but that is fine.

When the chocolate is ready, add it to the cream cheese in a very thin stream or in small increments, so it does not melt. Mix gently until folded through, and set aside for a moment.

Take a large bowl, pour in the plant double cream, and whip it until medium peaks form. Add in the chocolate and cream cheese, and mix on the highest speed for only a few seconds, until very firm peaks form.

Take the lined platter and add the chocolate cheesecake batter by the spoonful, and then smooth it all out nicely. This should prevent any possible gaps in the cheesecake. Place the platter into the refrigerator for at least 4-6 hours, or until chilled nicely. Decorate as desired, and serve right from the refrigerator. Yields 10 rich servings.

Friday, April 07, 2023

VEGAN NO-BAKE CARAMEL CREAM CAKE

If there is one thing that I will always enjoy to the fullest, that is making caramel. Whether it’s caramel milk, caramel custard, or a wholesome caramel sauce, I absolutely love making it.

And even though caramel can be cooked using a thermometer, I usually go by colour and fragrance. As soon as it becomes that wonderfully glistening shade of deep amber, it is ready.

This lovely no-bake delight is a prime example of a dessert that is quite simple to make, yet absolutely delicious. It is one of my cakes that is the first one to disappear from the serving platter. Essentially, it is a custard cake, layered with plenty of cream and biscuits. Something I have always enjoyed preparing and sampling, to be completely honest.

And although I usually recommend placing desserts briefly in the freezer before serving, this one truly benefits a lot from simply being refrigerated, as the biscuits can get too dry when frozen. Simply chill it very well, overnight is best, and serve with a strong coffee of your choice.

Ingredients
For the caramel filling
500 millilitres soy milk
80 grams cornflour
120 grams granulated sugar
150 grams vegan block butter, room temperature
1 teaspoon vanilla bean paste
1 teaspoon dark rum
For the assembly
200 millilitres plant-based double cream
1 teaspoon vanilla bean paste
2 tablespoons icing sugar, sifted
27 pieces vegan cocoa biscuits, around 250 grams, square is best
200 millilitres soy milk, lukewarm

Preparation

To make the rich caramel filling, start by taking away about 100 millilitres of soy milk, and whisking it very well with sifted cornflour. Set it aside, and whisk it gently from time to time. Add the sugar into a heavy-bottomed saucepan, place it over medium heat, and let the sugar melt slowly. Do not rush this process, because it can take some time for the sugar to start melting. Once it starts to brown around the edges, slowly move the melted parts towards the centre.

Keep cooking the sugar on medium heat until it starts to turn dark in colour and become very fragrant. As soon as it becomes a deep amber colour, very carefully pour in the larger portion of the soy milk, and let it come to a boil. The cooked caramel will harden, and that is fine, as it will completely melt into the milk by the time it starts boiling.

Once it comes to a boil and all the caramel is melted, whisk the cornflour mixture once more, and add it to the caramel milk. Cook, stirring constantly, about 2-3 minutes, until it thickens up and becomes a rich custard. Remove it from the heat and immediately strain it through a mesh strainer, in case there are still pieces of hardened caramel. Cover the top cling film or a piece of baking parchment, and let it cool down to room temperature.

When the custard is ready, take a large bowl, pour in the plant double cream, add in the icing sugar and the vanilla, and whip until stiff peaks form. Set it aside or in the refrigerator. Take another large bowl, add in the room temperature vegan butter, and mix with an electric mixer on high, until very light and creamy, almost resembling a buttercream, about 3-4 minutes. Briefly mix the cooled custard, so it is easier to blend. Without stopping the mixer, add the cooled custard, a spoonful at a time, to the vegan butter, until completely combined. Add in the vanilla and rum, and blend again.

To assemble the cake, line a small rectangular cake tin (18x18 cm), ideally with a removable bottom, with cling film or baking parchment, for easier serving later on. Pour the lukewarm soy milk into a container that you find most convenient for dipping the biscuits.

Divide the biscuits into three equal parts, three groups of nine biscuits, and dip the first part into the milk briefly, then place them on the bottom of the tin. Spread half of the caramel filling over the biscuits gently, and then top with almost half of the whipped cream. Reserve a few tablespoons for the top of the cake, if you wish. Dip the next batch of biscuits into the milk, and place them onto the cream, pressing down very lightly. Repeat the same steps with the filling and whipped cream, then top the cake with the last remaining biscuits dipped in soy milk.

Cover the top with cling film, to prevent the cake from drying out, and place the cake into the refrigerator for 8 hours or overnight. When you are ready to serve, remove the cling film, remove the cake from the tin, top with the reserved whipped cream, and serve. Yields 9 rich servings.

Friday, March 24, 2023

NO-BAKE VEGAN PEANUT BUTTER MOUSSE CHOCOLATE CAKE

Believe it or not, the very first cake I made, for my 12th birthday, was not a no-bake one. It was a proper baked cake; two layers, filling and frosting. Admittedly, it was tiny and caused a lot of worry until it firmed up in the refrigerator, but it was delicious.

My love for no-bake desserts developed later, almost gradually, from whipped cream cakes, to cheesecakes and rolls, to multi-layered cakes. And as a self-taught baker, overtime I discovered that there is a charming freedom that comes with no-bake desserts, through all the possible combinations of fillings and toppings.

This gorgeous cake is one of the most effortless, yet most luscious cakes I have made. Lovely peanut butter, sticky caramel layer, and a gorgeous light cheesecake mousse, all combined into one neat little dessert.

I made it using a medium cake ring, but if you like taller cakes, it can very well be made in a smaller one, with absolutely no changes to the recipe. Adjust it to your preference and enjoy every bite of this gorgeous sweet treat; preferably with an espresso.

Ingredients
For the base
150 grams finely ground vegan vanilla biscuits
75 grams vegan block butter, melted
75 millilitres soy milk
75 millilitres date syrup
1 teaspoon vanilla bean paste
For the peanut butter caramel
100 grams smooth peanut butter
60 millilitres date syrup
50 grams vegan block butter, melted
1 teaspoon vanilla bean paste
small pinch of salt
For the peanut butter mousse
100 grams vegan cream cheese
60 millilitres date syrup
150 grams smooth peanut butter
200 millilitres plant-based double cream
1 teaspoon vanilla bean paste
For the topping
150 grams dark chocolate (70% cocoa solids)
45 millilitres vegetable oil

Preparation

To make the cake base, place the biscuit crumbs into a medium bowl, pour in the melted butter and the soy milk, and briefly mix. Add in the date syrup and vanilla, and mix with a spatula or a small wooden spoon until a soft, pliable dough forms. The base is supposed to be rather soft, so if your biscuits were a bit dry, feel free to add another splash of soy milk and mix again. Once you are happy with the texture, take a medium cake ring (20 cm in diameter) and place it on a cake platter. Line it with a sheet of acetate and add in the mixture made earlier. Press and level it well, and set the platter aside.

For the peanut butter caramel, pour the melted butter, while still hot, into a medium bowl, and immediately add the peanut butter, date syrup, vanilla, and salt. This will ensure everything blends well. Keep stirring until it becomes completely smooth and somewhat thickened. Pour it over the base, gently tap and shake the platter so it settles well, and place it into the refrigerator for about 45 minutes to an hour.

Once the caramel is firm to the touch, proceed to make the mousse. Place the vegan cream cheese into a medium bowl, add in the peanut butter, date syrup and vanilla, and mix with a spatula until combined. Depending on the variety of vegan cream cheese used, the batter might firm up while stirring, but that is fine.

Take a large bowl, pour in the plant double cream, and whip it until medium peaks form. Add in the peanut butter batter and proceed to mix on the highest speed until firm peaks form. Take the platter out of the refrigerator and drop the mousse by the spoonful, and then smooth it all out. This will prevent the mousse from sinking into the caramel, in case it has not hardened fully. Return the cake into the refrigerator for at least 2 hours.

To make the dark chocolate topping, chop up the chocolate finely, add it to a saucepan, and add in the vegetable oil. Melt them together over medium heat, slowly, mixing constantly. Once melted, remove from the heat, and stir continuously until the chocolate cools down slightly. As soon as it starts to thicken gently, pour it over the mousse layer, shake the platter, and return the cake to the refrigerator for 8 hours or overnight. Decorate the cake further as desired, and serve well chilled. Yields 16 rich servings. © Tina Vesić 2023

Friday, February 10, 2023

VEGAN BROWNIE BATTER PANCAKES

I have spoken before about my savoury breakfast preferences, however, brunch is something I enjoy on the sweet side. And my absolute favourites are pancakes, especially with assorted berries and dark chocolate sauce. With a cup of coffee, of course.

Pancakes have become my staple when it comes to not only brunches, but also sweet dinners, as well as just plain desserts, if I am being honest. Incredibly quick and simple to make, and divine enjoyed still warm.

Chocolate pancakes have a special place in my heart, as they were the first ones I ever tried making. They spread out way too much, of course, and resembled thick crêpes, but I loved them dearly.

They are truly best served piping hot off the pan, preferably with icy cold chocolate sauce, but you can serve them however you like, of course. I feel they would be lovely stacked with some peanut butter, as well as tangy berry jams.

Ingredients
100 grams plain flour
50 grams spelt flour
2 teaspoons baking powder
small pinch of baking soda
50 grams light brown sugar
20 grams unsweetened cocoa powder
150 grams vegan vanilla yoghurt
70 grams lukewarm water
100 grams applesauce
1 teaspoon vanilla bean paste
1 teaspoon dark rum

Preparation

Take a large bowl, and sift in both types of flour, baking soda, and the baking powder. Whisk lightly, add in the sugar and the cocoa powder, and whisk again.

Make a well into the very centre of the dry ingredients and add in the vegan yoghurt, water, applesauce, vanilla, and rum. Mix gently until the ingredients are just blended. The batter should be thick, and it is fine if there are a few lumps, it does not have to be perfectly smooth.

Place a large, flat, non-stick pan or a pancake griddle over medium-high heat. Using a large ice cream scoop or a small ladle, add about 80 millilitres of batter to the pan, and let it naturally spread out. Cook the pancake about 1-2 minutes on one side, or until bubbles form on the surface.

Gently turn it over and cook for about another minute or so, until the other side is nicely cooked. Serve immediately, with natural nut butter, assorted berries, or even chocolate sauce. Yields 6 pancakes.

Friday, January 13, 2023

VEGAN DOUBLE CHOCOLATE COCONUT BONBONS

My love of truffles, bonbons, and all spherical desserts predates any attempt of my own to create them. And likewise, so does my love of two-bite desserts. I usually make them for birthdays and gatherings, as they are loved by all, and excellent for transport and gifting. Easy to make, easy to serve, and a complete delight to enjoy.

The cooked custard base guarantees they stay nice and soft inside a wonderful chocolate shell, and the bitter chocolate and rum give a fantastic bite and aftertaste that ensures they are the first ones to disappear off the serving platter.

And other than rum, these can be embellished by any vegan liqueur you feel matches well with chocolate and coconut; however, the alcohol can be completely omitted or replaced with an extract, if so desired.

The coconut milk should be very well shaken and somewhat thick. However, a part of the milk could be replaced with coconut cream, for a wonderful way to enhance the richness of these lovely little bonbons.

They can be served as soon as the chocolate sets, but I do have to admit they are the best icy cold.

Ingredients
For the bonbons
300 millilitres coconut milk
40 grams cornflour
20 grams agave syrup
1 teaspoon vanilla bean paste
1 teaspoon dark rum
75 grams vegan block butter, cubed
75 grams dark chocolate, chopped (at least 70% cocoa solids)
100 grams desiccated coconut
For the decoration
200 grams bittersweet chocolate (60% cocoa solids)
1 teaspoon coconut oil

Preparation

Pour the coconut milk into a heavy-bottomed saucepan, along with the agave syrup and the cornflour. Place the saucepan over medium heat, and let it slowly heat up. Once it starts to simmer, start whisking constantly, and cook for about 2-3 minutes, until thickened and smooth.

Remove the cooked pudding from the stove, let it cool down for a few moments, and add in the vegan butter, vanilla bean paste, rum, and the chopped chocolate. Whisk vigorously until it all comes together. If desired, it can be blended with an immersion blender, but it is not necessary. Once smooth, add in the desiccated coconut, and mix it through. It will still be quite runny, so cover with a piece of cling film or baking parchment, and let it cool down to room temperature.

Once it becomes firm and cool to the touch, take out small scoops of the batter, either by using a measuring spoon or a tiny cookie scoop, and arrange the bonbons onto a platter lined with baking parchment. Roll each one into a sphere, and place them in the refrigerator for at least 4 hours.

When they are ready, melt the chocolate and coconut oil in a double boiler, dip each bonbon, and arrange them back on the platter. The chocolate should set up fairly quickly, especially if placed back into the refrigerator or a cooler room upon coating.

Serve them as desired. Yields 25 bonbons.