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.