• Fleur

Bijgewerkt: 5 dagen geleden

Tiramisu used to be my favourite dessert but I never attempted at making a vegan version of it. I have tried several vegan tiramisu's and so I decided to create one myself. This tiramisu is also pretty healthy since the cake is made with whole wheat flour and sweetened with coconut sugar, and the crème is simply made with cashews and silken tofu. The best part: it feels like a decadent dessert and doesn't taste ''healthy'' at all!

Ingredients (Serves 8-10) Prep time: 60 minutes (+ 1 night in the fridge)

Cake

  • 2 cups wholewheat flour

  • 3/4 cup coconut sugar

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1 cup soy milk + 1 tablespoon apple cider vinegar

  • 1 teaspoon vanilla extract

  • 1/4 cup almond oil (or any other oil)

''Mascarpone''

  • 1 1/2 cup raw cashews, soaked

  • 200 grams silken tofu

  • 2 tablespoons coconut oil, melted

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

Other

  • 300 ml espresso

  • 3-4 tablespoons marsala wine (optional)

  • Cocoa powder for dusting on top

Method

  1. Preheat the oven to 175 degrees Celsius (350 Fahrenheit).

  2. Combine the soy milk and apple cider vinegar and set aside.

  3. Combine the wholewheat flour, coconut sugar, baking powder and salt.

  4. Add the oil, soy milk and vanilla extract and combine until smooth.

  5. Pour the batter into an oiled square baking dish and bake for 40 minutes. Let cool down completely.

  6. In the meanwhile you can start making the mascarpone. Simply blend the ingredients until smooth and place it into the fridge to firm.

  7. When the cake has completely cooled down, cut halfway horizontally, and into 7 pieces vertically. Then cut into half horizontally again. In total you should have 28 cake sticks, 14 for each layer.

  8. Soak each cake stick into the coffee. If you want to add the marsala wine you should combine that with the coffee beforehand.

  9. Now it's time to assemble the tiramisu. First, add a layer of cake sticks. Spread a layer of mascarpone on top. Then add another layer of cake sticks. Proceed to add another layer of mascarpone. Place into the fridge overnight.

  10. Before serving, dust the cocoa powder on top.

  11. Enjoy!

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

  • Fleur

Bijgewerkt: 5 dagen geleden

When I say you have to make these, I MEAN IT! These cookie dough balls are made out of oats, medjool dates, Unicorn Superfoods new Vanilla Cake Plant Protein, peanut butter, cashews and chocolate chips. I can not stop eating them. These are perfect for any moment: before or after your workout, mixed with vegan ice cream, afternoon tea, on top of your smoothie bowl... you name it. Let's quickly get into the recipe.

Ingredients (makes 14 balls) Prep time: 30 min

  • 1 cup oatmeal

  • 3/4 cup raw cashews

  • 2 tablespoons Unicorn Superfoods Vanilla Cake Plant Protein

  • 8 medjool dates

  • 2 tablespoons peanut butter

  • 1/2 teaspoon vanilla extract

  • 3 squares dark chocolate

  • Pinch of salt

  • 2 tablespoons water


Method

  1. First, blend the oats and cashews until a fine flour.

  2. Add the protein powder, peanut butter, dates, vanilla extract, salt and blend again.

  3. Add the water and blend until dough ball forms.

  4. Chop the squares of chocolate and fold them into the ball.

  5. Roll the cookie dough into balls.

  6. Store in the fridge.

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

  • Fleur

Bijgewerkt: 5 dagen geleden

These little muffins are made with healthy ingredients such as almond flour, oat flour, maple syrup and raspberries to fill you up and provide sustained energy. They are perfect for a quick breakfast or snack on the go.

Recipe (makes 12 mini muffins) prep time: 40 minutes

  • 3/4 cup + 2 tablespoons oat flour (simply oatmeal blended into flour)

  • 1/4 cup almond flour

  • 1/2 cup almond milk + 1/2 teaspoon apple cider vinegar (this resembles buttermilk)

  • 2 tablespoons maple syrup

  • 3 tablespoons vegan yogurt

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 flax egg (2 teaspoons flax seeds + 2 teaspoons water)

  • 1 teaspoon lemon zest

  • 1/2 teaspoon vanilla extract

  • handful of fresh or frozen raspberries

Coconut whipped cream:

  • 1 can full fat coconut milk, kept in the fridge upside down overnight

  • 2 tablespoons maple syrup

  • 1/2 teaspoon vanilla extract

Method

  1. Preheat the oven to 375 degrees Celsius.

  2. Combine the oat flour, almond flour, baking soda and cinnamon together.

  3. Add the almond ''butter'' milk, maple syrup, yogurt, lemon zest, flax egg and vanilla extract and combine until a smooth batter is formed.

  4. Gently fold in the raspberries.

  5. Line 12 mini muffin forms and divide the batter.

  6. Bake for 20-25 minutes, or until the center comes out clean.

  7. Open the can of coconut milk and scoop out the cream in a bowl. Make sure no liquid spills. Add the maple syrup and vanilla extract. Beat the cream with hand whiskers until you have fluffy coconut whipped cream.

  8. Frost the muffins and enjoy!

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!