Angela Day. Nuts. 201015.
Picture: Chris Collingridge
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Angela Day. Nuts. 201015. Picture: Chris Collingridge 635
mocha  tofu mousse  201015.
Picture: Chris Collingridge
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mocha tofu mousse 201015. Picture: Chris Collingridge 633
Angela Day. Nuts. 201015.
Picture: Chris Collingridge
636
Angela Day. Nuts. 201015. Picture: Chris Collingridge 636
Angela Day. Nuts. 201015.
Picture: Chris Collingridge
631
Angela Day. Nuts. 201015. Picture: Chris Collingridge 631
Angela Day. Nuts. 201015.
Picture: Chris Collingridge
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Angela Day. Nuts. 201015. Picture: Chris Collingridge 640

To celebrate World Vegan Day on Sunday, Angela Day makes desserts without using animal products.

 

On the menu:

Blueberry chia pudding

Coconut date squares

Vegan lime cupcakes

Raspberry cheesecake

Mocha tofu mousse

 

BLUEBERRY CHIA PUDDING

Makes 6

250ml almond milk

125g tub of blueberries

60ml maple syrup or honey

3ml ground cinnamon

a pinch of ground cardamom

5ml vanilla extract

80ml chia seeds

60ml coconut cream

extra blueberries to serve

Put the almond milk and blueberries into a processor or blender. Purée until smooth.

Add the maple syrup, cinnamon, cardamom and vanilla. Mix until well blended.

Mix in the chia seeds. Place the mixture in a bowl and refrigerate for 4-5 hours or overnight.

Stir in the coconut cream and mix well.

Spoon into serving dishes and add extra blueberries to serve.

 

COCONUT DATE SQUARES

Makes 6-8

BASE

250ml rolled oats

125ml blanched almonds

10 fresh dates, pitted

30ml coconut oil

15ml maple syrup

FILLING

375ml cashew nuts, soaked overnight

250g fresh dates, pitted

30ml coconut oil

30-40ml maple syrup

TOPPING

160g vegan chocolate, chopped

30ml coconut oil

desiccated coconut for sprinkling

BASE: Place the oats and almonds on a baking tray and toast at 180°C for 8 to 10 minutes or until the nuts are golden.

Remove and cool. Place in a processor and pulse until roughly chopped.

Add the remaining ingredients and pulse until well blended.

Press the mixture into the base of a lined and greased 16x26cm pan and refrigerate while you make the filling.

FILLING: Drain and rinse the nuts. Place in a processor with the remaining ingredients and process until smooth and thick.

Spoon the mixture over the base and place in the freezer to harden.

Remove and spread with the chocolate topping, sprinkle with coconut and return to the freezer to harden.

Remove from the pan and cut into squares to serve.

These should be kept in the fridge or freezer.

TOPPING: Combine chocolate and coconut oil in a bowl and place over a pot of simmering water. Stir until smooth.

 

VEGAN LIME CUPCAKES

Makes 6

CRUST

250ml pecan nuts

250ml desiccated coconut

6 fresh dates, pitted

15ml coconut oil

FILLING

250ml cashew nuts, soaked overnight and drained

1 large ripe avocado pear

10ml lime rind

80-90ml lime juice

a generous pinch of salt

125ml honey

45ml coconut oil

whipped coconut cream, to decorate

raspberries to decorate

CRUST: Place all the ingredients in a food processor and process until well blended and sticky.

Grease 6 mega muffin cups with extra coconut oil.

Place two strips of baking paper crossways in each cup to make removing the cakes easier.

Divide the crumb mixture between the 6 cups and press down firmly.

Refrigerate while you prepare the filling.

FILLING: Place the ingredients up to and including the honey in the processor and blend for 5 to 10 minutes until very smooth and creamy.

Taste and adjust the honey or lime juice to achieve a pleasant flavour.

With the machine running, mix in the coconut oil.

Divide the mixture between the muffin cups and place in the fridge or freezer to set.

Before serving, top with coconut cream and a raspberry.

 

RASPBERRY CHEESECAKE

CRUST

250ml blanched almonds, lightly toasted

250ml pecan nuts, lightly toasted

14 fresh dates, pitted

30ml coconut oil

15ml almond nut butter

FILLING

750ml cashew nuts, soaked overnight

3ml salt

160ml coconut oil

10ml vanilla extract

80-100ml lemon juice

125ml honey

250g fresh raspberries

coconut cream for serving

extra raspberries for serving

CRUST: Combine the nuts, dates, coconut oil and nut butter in a processor and process until finely chopped. The mixture should be slightly sticky.

Press the mixture into the base of a 20cm springform cake tin. Place in the freezer while you prepare the filling.

FILLING: Rinse and drain the nuts well. Place in a blender and process until roughly chopped.

Add the salt, coconut oil, vanilla, lemon juice and honey and blend for 5-10 minutes until very smooth and creamy.

Add the raspberries and puree until well blended. Spoon onto the crust and place in the freezer to set.

Decorate with whipped coconut cream and fresh raspberries.

NOTE: To make whipped coconut cream, place a tin of coconut cream in the fridge overnight.

Carefully open the tin and scoop off the top thick cream, leaving behind the water.

Whip the cream with an electric beater.

 

MOCHA TOFU MOUSSE

Serves 6

180ml coconut blossom sugar or castor sugar

180ml hot water

15ml coffee powder

250g vegan chocolate, chopped

300g silken tofu

5ml vanilla extract

coconut cream to serve

berries to serve

Combine the sugar and water in a pot. Add the coffee. Bring to the boil and simmer for 5 minutes.

Remove and cool slightly.

Add the chocolate and stir until dissolved. Cool completely.

Place the tofu into a food processor or blender.

Add the vanilla and the cooled chocolate mixture. Blend until smooth.

Spoon into serving glasses and refrigerate for a few hours to set.

Serve with coconut cream and berries.

 

* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.