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Tampilkan postingan dengan label Vegan Desserts. Tampilkan semua postingan
Pasta Healthy Salad
Pasta Healthy Salad

ingredients


  • 450g/1lb penne 
  • 100g/4oz fresh basil leaves
  • 2 garlic cloves, crushed
  • 50g/2oz Parmesan cheese, freshly grated
  • 2 tablespoons pine nuts, toasted
  • 75ml/3fl oz olive oil
  • 250g/9oz cherry tomatoes, halved
  • 1 small red onion, sliced into thin wedges
  • 150g/5oz pitted black olives

Serve 6-8


  • Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
  • Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
  • Put the pasta in a large bowl, stir in the pesto and mix well. Add the tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve.

Pasta Healthy Salad

Pistachio And Almond Oaty Cookies
Pistachio And Almond Oaty Cookies


MAKES 10
READY IN: 40 MINS
  • 200g Delicious Alchemy Oaty Cookie Mix 
  • 75g unsalted butter or coconut oil
  • 30ml water
  • 25g pistachio nuts, roughly chopped
  • 25g ground almonds
  • 1 tsp almond extract 
  • gluten-free flour, for dusting
  • 150g dark vegan chocolate, melted










  1. Preheat the oven to 180C/350F/Gas 4. Grease and line two baking trays with greaseproof paper and set to one side.
  2. Melt the butter or coconut oil in a small pan. Place the cookie mix in a bowl and pour in the butter or coconut oil. Add the pistachio nuts, ground almonds and almond extract. Mix well until evenly combined.
  3. Roll or press out onto a lightly floured surface, using a palette knife, cut out each biscuit and gently place them on the lined baking trays.
  4. Bake in the oven for approximately 16-18 minutes until golden brown, then leave to cool before dipping in melted chocolate and leaving in the fridge until the chocolate has set before serving.



Recipe courtesy of deliciousalchemy.com

Pistachio And Almond Oaty Cookies

Decadent Dark Chocolate Ganache
Decadent Dark Chocolate Ganache


MAKES: 4

  • 2 avocados, mashed (approx. 250g)
  • 100ml Koko Dairy Free Original
  • 100ml maple syrup
  • 3 tbsp cocoa powder
  • pinch of salt
  • 80g chocolate chips
  • 300g Koko Dairy Free Plain



  1. In a food blender purée the avocado and Koko Dairy Free Original. Add the maple syrup, cocoa powder and salt, then mix again.
  2. Melt the chocolate chips and put into a mixing bowl, beat in the yoghurt and stir in the avocado mixture.
  3. Once completely stirred together transfer to serving pots and leave to chill in the fridge for three hours.

Decadent Dark Chocolate Ganache


This dessert is very delicious, can make your life more colorful like the beauty of this pudding.

Chilled Mango, Coconut and "Pearl" Puddings


This is a fairly easy recipe for a gluten-free fruit tart. It is fine to make it with ordinary pastry but the buckwheat flour and ground almonds give a different flavour and texture from regular pastry. Other fruits that can be used instead of apricots include peaches, nectarines, dessert pears or berries.

Apricot Tart


Simply serve warm with a slathering of good butter – we’ll take two slices, please!

Carrot, Cumin and Gouda Loaf Cake


The batter for these buckwheat pancakes can be made in advance and stored, covered, in the fridge for up to a day. It is good for making small pancakes but if you want to make larger ones, you’ll need to add a little more water or milk to create a thinner batter. Guacamole makes a good filling for savoury pancakes. To make sweet pancakes, add 1 teaspoon of ground cinnamon to the flour, and serve the pancakes with jam and cream, or lemon juice and maple syrup.

Buckwheat Pancakes with Guacamole