Fig and orange vegan chocolate tarts

Ok. I’m never going back to traditional chocolate desserts now that I have made the ultimate vegan treat. You probably don’t believe me, but wait till you try this!I made this recipe simple-stupid, so that you have no excuse. Plus, it takes less than 30 mins to make it. Yes, prep time included. I know, I know, I’m pretty awesome… 😛


Things you need

  • Food processor
  • Tart tins (don’t wanna buy these? use any tin you have, make it into a tin cake instead)

Ingredients (makes 4 medium sized tarts)

Base:

  • 70g rehydrated dry figs (overnight or at least 4 hours)
  • 100g pecan nuts (almonds or cashew will do too; no peanuts!)
  • 1 tbsp ground flaxseeds
  • 1 tbsp cocoa nibs

Mousse

  • 2 ripe avocados
  • 100g organic cacao powder
  • 1/2 cup (125ml) coconut milk
  • 50ml maple syrup (or sweetener of choice, quantity may vary)

Secret ingredient: Organic, pure wild orange essential oil by doTERRA. It’s pretty magical and without it the dish kinda falls flat. If you can’t get hold of this, try lots of organic orange zest.

Method

  1. Process the pecan nuts in the food processor until evenly ground.
  2. Add the figs and the rest of the base ingredients and process until well combined.
  3. Add 3 drops of orange essential oil.
  4. Press mixture in tart tins to form even bases.
  5. Place in the freezer until chocolate mousse is ready.
  6. Add all the mousse ingredients into the food processor and blend until smooth and creamy. Taste and adjust texture and sweetness to your liking (e.g. more coconut milk or more maple syrup).
  7. Add a couple of orange oil in the mousse too. (no, it’s not too much!)
  8. Pour the mousse into the tart tins you took out from the freezer
  9. Decorate and enjoy immediately or keep in the fridge for later use.

I told you it’s the easiest recipe! I can make this with my eyes closed now, using only 8 ingredients. Although, I should not close my eyes when operating a food processor!!


I hope you enjoy it, let me know in the comments.

The Nicecream Craze and How to Make Some

You may have heard about the latest delicious vegan craze in the form of nicecream. What is nicecream you ask? A frozen banana-based dessert. It’s dairy, egg and sugar free – except for, of course, the naturally occurring sugars and whatever topping you choose to adorn it with.

It’s a great option for kids desserts, vegan diets and sometimes even as a refreshing breakfast.

Wanna try it? Here’s an easy recipe I wiped up this weekend:

Ingredients
  • 150g frozen mango
  • 200g frozen bananas
  • 2 tbsp maple syrup or sweetener of your choice
  • 100ml almond milk (or other plant-based milk)
  • 3 tbsp coconut cream
  • 1 tsp vanilla paste
  • squeeze of lime

You also need a food processor.

Method
  1. Put the bananas in the food processor and almond milk and blend
  2. Add the rest of the ingredients gradually while blending and pausing (depending on your food processor, this will take between 5-10 mins to properly incorporate all ingredients)
  3. Pour the creamy, frozen mixture in a tray and sprinkle with berries and chopped nuts.
  4. Freeze for an hour or as long as it takes to further solidify the nicecream.
  5. Take out, scoop and serve with coconut chips, cocoa nibs, fresh fruit in granola bottom glasses.

This is how I chose to serve mine 🙂

And some other, less fancy options 🙂

Creamy mushroom and asparagus vegan pasta

A new world is upon me! I discovered cashew-based sauces and nothing will ever be the same.

Was I sceptical about this? Yes. Was I proven wrong by how good, deliciously creamy and cheese-like the sauce turned out? 100%.

Without further ado, here’s how to turn your ‘cheesy’ dreams into a vegan reality.

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Ingredients

  • Your favourite pasta (for 2-3 portions)
  • A bunch of asparagus
  • Mushrooms (as many as you like, there is no right or wrong here)
  • Olive oil
  • Lots of pepper
  • 1 shallot/onion

Cashew sauce

  • 1 cup cashews (soaked over night for best results)
  • 1 cup plant based milk
  • 2 garlic cloves
  • 4 table spoons inactive yeast flakes
  • gulp of olive oil
  • 2 table spoons soy sauce
  • a sprinkle of fresh parsley
  • 1 lime/lemon (zest and juice)
  • half a shallot (optional)
  • Lots (and I mean LOTS) of ground pepper

Step 1: Cook the pasta as instructed.

Step 2: Meanwhile saute the mushrooms in olive oil and diced shallots + salt and pepper

Step 3: Steam the asparagus for a few minutes then cut it in small pieces and mix with the mushrooms (off the heat)

Step 4: Put all the sauce ingredients in a blender, blend on a low speed and increase gradually. Stop a few times to scrape the sides of the container, for a consistent, smooth blend. Blend on a high speed until smooth and creamy. Add seasoning to taste and more milk if needed.

Step 5: Mix the cooked paste with the mushrooms, asparagus and creamy sauce. Plate and east straight away

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Enjoy!

Maria