Beginner's Guide Dessert Archives - The Beet

Vegan Chocolate Peanut Butter Cheesecake

Hannah Sunderani — Sun, 03 May 2020 20:57:55 +0000

Say hello to the most delicious chocolate peanut butter cheesecake you’ll ever try. This no-bake chocolate cheesecake is vegan, gluten-free and raw. If you haven’t tried vegan cheesecake before, you’re in for a treat (literally!). Because although there is no “cheese” in this cheesecake per se, vegan cheesecakes certainly rival the traditional in both taste and texture.

I can promise you, this vegan cheesecake is a recipe to be cherished. And certainly a plant-based recipe worth sharing! I challenge you to share this Chocolate Peanut Butter Cheesecake with any vegan skeptic and see just how quickly they convert. The flavors in this cheesecake are chocolatey and decadent. With a creamy and smooth filling and a thick crunchy cocoa crust. All-in-all, it’s a flawless cheesecake recipe that will wow your loved ones. So, let’s get started on how to make this perfect vegan chocolate peanut butter cheesecake.

Chocolate Peanut Butter Cheesecake

Prep Time: 35 minutes
Cook Time: 4 minutes
Total Time: 1 hour 19 minutes

Servings 12 people

Ingredients

For the crust

1 cup almonds
1.5 cups medjool dates , pits removed (approx. 17 dates)
1/2 cup cocoa powder
1/4 cup peanut butter
1 tsp cinnamon
pinch sea salt , finely ground
2 tbsp coconut oil , melted

For the filling

2 cups raw cashews , soaked overnight and strained
1 can full fat coconut milk (400 ml can)
1/2 cup cocoa powder
1/4 cup agave
1/4 cup peanut butter
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt

Instructions

In a food processor add almonds, pulse until it’s a flour-like substance. Then add dates, cacao powder, peanut butter, cinnamon and sea salt. Melt coconut oil in saucepan on medium-high heat and pour into food processor. Pulse ingredients until combined and a dough-like substance.
Cut a sheet of parchment paper into a circular shape, sized to cover the bottom of your springform cake pan (I used an 18cm/7-inch diameter springform cake pan with removable bottom)*. Then press the dough into the bottom of the pan making a thick and level crust.
In a blender add your soaked cashews (strained), coconut milk, cocoa powder, agave, peanut butter, vanilla extract, cinnamon and salt. Blend until smooth.
Pour cheesecake filling into the centre of your cake pan. Place cake in freezer for 2-4 hours**, or until solid.
When ready to eat remove cheesecake from freezer and let thaw 15-30 minutes before slicing. (Optional to lightly dust the top with more cacao powder using a small sieve). It’s easiest to cut cake with a hot sharp knife (run the knife under hot water and towel dry before slicing).

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Warm Vegan Cinnamon Braid Buns

Hannah Sunderani — Sun, 03 May 2020 20:19:29 +0000

These cinnamon buns are warm, puffy, sweet and satiating with a perfectly crunchy on the outside with a soft and supple cinnamon sugar interior. The cinnamon sugar filling was a bit of an invention. Combining coconut butter, coconut sugar, and cinnamon. Don’t confuse coconut butter for coconut oil here. Coconut butter is the hydrogenated version, and although I like to stick with wholesome/natural ingredients (opting for oil over margarine), it’s important for this recipe to use margarine as we don’t want the dough to get too oily. I tried to find a brand with as few ingredients possible and without palm oil and found that the Vita’Coco Margarine was my best bet. It worked really well in this recipe.

Vegan Cinnamon Buns

Prep Time: 30 minutes
Cook Time: 10 minutes
Rest time: 1 hour
Total Time: 1 hour 40 minutes

Servings 6 buns

Ingredients

For the Dough

1/2 cup warm water
1 tsp coconut sugar
1 packet active dry yeast
2 1/2 cups all-purpose flour (+ 1/2-3/4 more for kneading)
1/3 cup vegan butter melted
1/2 cup almond milk
1/2 cup coconut sugar
1 teaspoon fine sea salt

For the Cinnamon Filling

1/2 cup vegan butter
2/3 cup coconut sugar
6 tsp cinnamon

Instructions

In a small bowl add warm water. Stir in coconut sugar until mostly dissolved. Then add yeast and stir. Set aside for about 7 minutes, or until yeast is dissolved and liquid mixture creates foamy bubbles on top. (If bubbles do not form, toss and try again. Water should be warm but not boiling or it will kill the yeast).
Add 2 cups flour to a large mixing bowl. In a separate mixing bowl, combine melted butter, almond milk, coconut sugar, and sea salt. Pour in yeast mixture and stir to combine.
Pour wet mixture over your flour and stir with a large wooden spoon. Mix until combined and resembling batter consistency. Then add the remaining 3/4 cups flour. Mix together. Knead mixture until it comes together in a shaggy and sticky dough. Flour work surface and place dough on top. Knead the dough, adding small handfuls of flour as needed, until it’s no longer sticky to the touch, approx. 3-4 minutes. The dough should be smooth and elastic. (Don’t be afraid to add lots more flour. Adding 1/2 cup to 3/4 cups while kneading is normal). When dough is no longer sticky to the touch, shape it into a big ball.
Wash mixing bowl and dry it. Lightly oil the bowl with 1 tbsp neutral oil (or melted vegan butter) and place dough inside. Flip the dough around so it gets lightly coated in the oil. Then, tightly cover the bowl with bees wrap and place in a draft-free area. Let the dough rise for at least 1 hour. (It should almost double in size).
Meanwhile, make the cinnamon sugar filling. In a small bowl combine vegan butter, coconut sugar and cinnamon. Set aside. When dough has risen, divide it into 6 equal portions (to make 6 mini dough balls). Place on a clean work surface to the side.
Preheat oven to 400F (200C). On a floured work surface, taking one dough ball at at a time, roll the dough into a rectangle as best you can, about 1/8 inch thick. Don’t worry if it’s not a perfect rectangle, my edges were wiggly.
Lather cinnamon filling over dough in an even layer, leaving a clean 1/2-inch border around the edges. Then roll the dough away from you to form a log. Rotate log so that the end side is nearest you and using a sharp knife, cut the log in half vertically (from top to bottom) leaving about 1/2 inch at the top uncut.
Start braiding the two pieces, one over the other, trying to keep the open layers exposed so the cut side remains on top (this is what makes this braid effect). When you’ve braided the entire log pinch the ends together, and form a tight circle. Gently transfer braided bun to a baking sheet lined with parchment paper.
Rolling out your remaining dough balls, and continue steps for lathering with cinnamon filling, rolling, slicing and braiding. Forming a circle. Place on same baking tray, ensuring there is at least 1-2 inches between buns. They will expand as they cook. (If you have remaining cinnamon filling you can serve with cinnamon buns as a buttery spread). Bake cinnamon buns in the oven for 12-15 minutes, or until golden brown. Serve warm with remaining cinnamon filling.

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Chocolate Fudge Brownies With Homemade Strawberry Jam

Hannah Sunderani — Sun, 03 May 2020 19:58:03 +0000

Tis’ the season for CHOCOLATE! So today I’m sharing exactly that. Say hello to my ultra lush and decadent Chocolate Fudge Brownies with Homemade Strawberry Jam. These bad boy brownies are completely vegan and gluten-free, although you’d never guess it taking a bite. They are ultra fudgy and rich and are totally going to have all you “mmmmm-ing” from the first to last bite. In fact, I know these fudgy vegan brownies are a hit because I made a batch for my dad and husband, while my dad was visiting us, and they both scarfed down the entire lot.

They are vegan and gluten-free. These brownies are ultra-rich and fudgy. Crisp on the outside, yet moist and decadent on the inside. Then topped with easy homemade strawberry jam. There is no better combo on earth.

Chocolate Fudge Brownies With Homemade Strawberry Jam

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Makes 16 brownies

Ingredients

4 tbsp ground chia (or ground flax)
1/2 cup + 2 tbsp water
2/3 cup coconut oil
1 cup demerara sugar (or raw cane sugar)
3/4 cup coconut sugar
1 tsp vanilla extract
1 cup of cocoa powder
1 cup + 2 tbsp coconut flour
3/4 tsp baking powder
3/4 tsp sea salt finely ground
3/4 cup semi-sweet dark chocolate chopped into chunks
1 cup homemade strawberry jam (or jam of choice)

Instructions

Combine ground chia and water in a bowl. Whisk to combine. Wait at least 10 minutes for consistency to become egg-like.
In a saucepan melt coconut oil, add demerara sugar, and coconut sugar and vanilla.
Add chia egg and stir to combine until the liquid in texture.
Sift cocoa powder and coconut flour into a large mixing bowl, add baking powder and sea salt and mix to combine.
Then pour in the liquid mixture. Stir to combine, but don’t over mix. Add semi-sweet dark chocolate chunks and stir again to combine.

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Vegan and Gluten-Free Apple Crumble Bars

Hannah Sunderani — Sun, 03 May 2020 19:45:46 +0000

These Apple Crumble Bars have got to be my favorite dessert recipe I’ve made to-date! Unlike regular apple crumble, these bars have a base of ground walnuts, oats, coconut sugar, cinnamon, cardamom and vegan butter. Some are used for the crust of these bars, while the rest is saved for the golden crumble on top. In-between is a thick layer of apple butter (I used store-bought because I’m no Martha Stewart), followed by a layer of thinly sliced and spiced apples. Finally, it’s topped with that gorgeous nutty oat crumble blend and popped in the oven to bake until gooey and bubbling. The outcome is a gorgeously golden, sweet and caramelized apple crumble dish.

Apple Crumble Bars

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Servings 12 bars

Ingredients

For the crust/crumble topping

1 1/2 cups walnuts
2 cups gluten-free oats
1 cup coconut sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp salt
2/3 cup vegan butter

For the filling

3 cooking apples (pink ladies, granny smith, or Cortland)
2 tbsp maple syrup
1 tbsp gluten-free flour blend
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp cardamom
2 tsp vanilla extract
1 cup apple butter

Instructions

In a food processor pulse walnuts, oats, coconut sugar, baking powder, cinnamon, cardamom, and salt until well ground. Add vegan butter, and pulse again until dough-like in texture.
Preheat oven to 350F/175C. Line a baking dish with parchment paper (I used an 8×11 inch baking dish). Add 1/3 of the dough mixture to the bottom of the dish and push to make an even layer. Reserve other 2/3rds of dough for the crumble topping. Place baking dish in the oven and cook base for 10 minutes, or until lightly golden.
While you’re waiting for the base to cook, prepare your apple layer. Thinly slice apples and toss into mixing bowl with maple syrup, flour, cinnamon, nutmeg, cardamom, and vanilla extract. Toss gently to combine.
Spread apple butter in an even layer over pre-cooked base, then arrange spiced apple slices over top in an even layer. Sprinkle remaining dough over top of apple slices in clumps. Place back in the oven to bake for another 30-40 minutes, or until golden and bubbling.
Allow crumble to cool entirely (approx. 1 hour) before cutting into bars. (I cut mine into 12 squares).

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Oatmeal Chocolate Chip Cookies

Hannah Sunderani — Sun, 03 May 2020 19:13:48 +0000

Introducing these healthy oatmeal chocolate chip cookies. And the only oatmeal chocolate chip cookie recipe you’ll ever need. They are soft and chewy, oaty, golden and sweet, with big chocolate chunks! It takes just 10 ingredients to make these healthy chocolate chip cookies. And they’re vegan and gluten-free.

I love this oatmeal chocolate chip cookie recipe because it pleases the masses: from kids to adults, and vegan skeptics too. Everyone can get on board with these choc chip cookies. And turns out, it’s actually really easy to make oatmeal chocolate chip cookies vegan and healthy without compromising on taste.

With a few simple substitutions, you’ve got a delicious vegan chocolate chip cookie, and no-one will tell the difference. So, let me tell you exactly how to make these oatmeal chocolate chip cookies. So you can get noshing pronto!

Healthy Oatmeal Chocolate Chip Cookies

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Makes 16 cookies

Ingredients

2 tbsp ground chia (or ground flax)
1/2 cup water
2 cup gluten-free oats
1 cup almond flour
1 cup gluten-free flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 cup coconut oil melted
3/4 cup maple syrup
1 tsp vanilla
1 cup chocolate chunks

Instructions

Make “chia eggs” by whisking together ground chia and water. Let sit for at least 5 mins.
In a large mixing bowl combine oats, almond flour, gluten-free flour, baking powder, sea salt and cinnamon. Mix to combine.
In a separate smaller bowl, combine your wet ingredients: chia eggs, melted coconut oil, maple syrup, and vanilla. Whisk to combine.
Pour wet ingredients into dry and stir to form a sticky dough. Add chocolate chunks and mix again. Cover bowl with a clean dish towel and refrigerate cookie dough mixture for 20-30 minutes (this allows for easier, non-sticky rolling).
Preheat oven to 350F/175C. Line a baking tray with parchment paper and gently form dough into balls, about the size of a golf ball. Place cookie dough balls on a baking tray, approx. 2 inches apart from each other, and push down to flatten. Bake cookies for 10-12 mins. Or until golden and browned.

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No-Bake Raspberry Cream Tarts

Hannah Sunderani — Sun, 03 May 2020 14:32:33 +0000

These No-Bake Raspberry Cream Tarts frostings are a crowd-pleaser. The filling is a blend of soaked cashews, coconut oil, almond milk, and thawed raspberries. I’ve then blended in some silken tofu to thicken the mix and bring a little more mousse-y texture. I know what you might be thinking, “You want me to add TOFU!?” The answer is YES! It might sound scary, but silken tofu is so soft and delicate you won’t even taste it. It takes on the taste of the sweet raspberry cashew cream entirely. I use silken tofu in so many of the dessert recipes I’ve lost count.

Prep Time: 30 minutes
Freeze Time: 1 hour
Total Time: 1 hour 30 minutes

No-Bake Raspberry Cream Tarts

Makes 6 tarts

Ingredients

1 cup gluten-free oats
1 cup walnuts
8 Medjool dates pits removed
2 tsp coconut oil
Pinch salt
Pinch cinnamon
1/2 cup cashews soaked overnight and strained
1/4 cup maple syrup
2 tbsp + 2 tsp almond milk
1/4 cup coconut oil melted
1 packet organic silken tofu (300g)
1/2 cup raspberries

Instructions

Blend together oats, walnut, dates, coconut oil, salt and cinnamon in a food processor, until dough-like in texture.
Create tart shells by pressing dough into the bottom of tart pans and up the sides to be ~1/2 cm thick. (I used six, 4-inch tart pans with removable bottoms).
Rinse food processor for the next step.
Prepare raspberry cream filling: In a food processor add soaked cashews (strained), maple syrup, almond milk, melted coconut oil, silken tofu, and raspberries.
Blend until smooth. Pour filling into tart tins and chill for 1-2 hours, or until frozen.
When ready to serve remove from the fridge, wait 15-20 minutes to soften and pop tarts out of shells.
Top tarts with your favorite fruits and serve.

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Chocolate Mocha Chia Pudding

Hannah Sunderani — Sun, 03 May 2020 13:59:30 +0000

This chia pudding makes a lovely breakfast to start the day or afternoon snack. And I also love to have it post-workout for a healthy, filling and protein-packed meal.

The flavors of this chia pudding are exactly as described. Chocolatey and mocha-y. It’s made by mixing chia with almond milk, with a heaping spoonful of cocoa powder and a shot of espresso. Then topped with coconut yogurt and fresh blueberries. It’s a bit like a latte but in chia pudding form.

Chocolate Mocha Chia Pudding

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Serves 1 person

Ingredients

2 tbsp chia seeds
1/2 cup almond milk
1 shot espresso
1 tsp maple syrup
1/3 cup coconut yogurt
1/4 cup blueberries
1/2 tbsp dark chocolate chips (optional)

Instructions

In a bowl add chia seeds, almond milk, espresso, and maple syrup.
Mix to combine. Cover and chill in the fridge overnight, or for at least 15 minutes.
Top chia pudding with coconut yogurt, and fresh blueberries, optional to sprinkle with chocolate chips.

Notes:
Chia pudding can be made ahead. I like to make mine the night before and keep in the fridge until breakfast. Chia pudding will keep in the fridge, tightly sealed, for up to one week.
Enjoy this chia pudding for breakfast or snack time. Either at home or in a to-go container.
Nutrition Notes: Information is a rough estimate
Calories: 271kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 107mg | Potassium: 126mg | Fiber: 11g | Sugar: 16g

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Rhubarb Lattice Cheesecake Squares

Hannah Sunderani — Sun, 03 May 2020 13:52:06 +0000

Say hello to this pretty in pink Rhubarb Lattice Cheesecake! It’s sure to get you some “oooohs and aaaaahs.” The recipe, although it takes some time, is pretty simple to make. It starts by slicing the rhubarb into long thin strips (using a mandoline), then placing it in boiling sugar water to soften. Making the lattice is a bit like adult arts and crafts, by layering long strips of rhubarb over top of each other.

Rhubarb Lattice Cheesecake Squares

Ingredients

Cheesecake Crust

1 1/4 cups almond meal
1 1/4 cup gluten-free oats
1/2 cup coconut oil melted
1/2 cup maple syrup
3/4 tsp salt
1/2 tsp cinnamon

Cheesecake Filling

2 1/2 cups raw cashews soaked overnight, 380g
1/3 cup coconut oil melted
1/3 cup maple syrup
1/2 cup coconut yogurt
2 limes zest and juice
1 tsp vanilla

Rhubarb lattice to the top

4 stalks rhubarb
3 cups of water
1/2 cup raw cane sugar

Instructions

Prepare crust. Preheat oven to 350F/175C. Pulse together oats and almond meal in a food processor to make a fine powder. Then add melted coconut oil, maple syrup, sea salt, and cinnamon. Blend to form a dough.
Create the tart shell by pressing the dough into the bottom of the rectangular tart pan and up the sides (I used a 12×8 inch rectangular baking pan with removable bottom).
Make crust ~1/2 cm thick. Bake for 15 minutes, or until golden. Cool completely. Prepare to fill. Add cashews, melted coconut oil, maple syrup, yogurt, lime juice and zest, and vanilla to a food processor. Blend until smooth. Then evenly pour cashew cream cheese filling into the rectangular tart shell and place in the freezer to chill, approx. 1-2 hours.
Build your lattice. Using a mandolin slicer, slice the rhubarb lengthways to be about 1/8 inch thick. Bring a pot of water (3 cups) to boil and add sugar. Reduce to a simmer, and plunge rhubarb slices into a pot adding only 3 or 4 slices at a time. Cook until slightly softened (3-4 mins), then drain on paper towels. Repeat, until all the rhubarb slices are cooked. Reserve the remaining syrup.
Line up slices of cooked rhubarb side-by-side on a sheet of parchment. (The number of side-by-side slices will depend on how many are needed to cover the width of your baking pan, I used 7 slices in total). Fold alternating slices up (slice 1, 3, 5 and 7) and lay a piece of rhubarb horizontally just underneath the bends (so it will lay over top of slice 2, 4 and 6).
Next bring slice 1, 3, 5 and 7 back down so it lays over the horizontal strip. Next lift slices 2, 4 and 6, and lay another slice of rhubarb horizontally underneath the bend (so it will lay over top of slice 1, 3, 5 and 7 this time).
Continue this process of layering rhubarb horizontally alternating between lifting odd slices, and then even slices, until you’ve got a lattice pattern big enough to cover the top of your entire tart.
Flip the parchment paper with rhubarb lattice onto the top of the chilled tart, and peel it away
Trim off any overhang with scissors. Paint rhubarb lattice with remaining sugar water to glaze. Allow cheesecake to thaw slightly, approx. 20-30 minutes, then cut into squares and serve.

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