Today I’m going to share with you four easy and incredibly delicious vegan desserts. Maple syrup is my go-to sweetener when it comes to baking and making healthy vegan treats. A lot of people think of maple syrup as something that you pour over your pancakes or waffles.
Dessert 1 Lemon Berry Bundt Cake
Preheat the oven to 350 degrees Fahrenheit, lightly oil a bundt cake pan with coconut oil in a large bowl. Sift together two and a half cups of oat flour, two teaspoons of baking powder one teaspoon baking soda and half a teaspoon of salt. Mix well to combine in a small saucepan, combine about a third of a cup of coconut oil with one and a quarter cup of almond milk. 2 teaspoons of vanilla, 1 teaspoon of apple cider, vinegar zest of two lemons and one cup of maple syrup. Keep the mixture over medium heat and whisk from time to time until everything is melted and well incorporated. Add the wet ingredients to the dry and whisk to combine. Finally, pour the batter into your cake pan and bake for about an hour or until a toothpick comes out clean.
Take the cake out of the oven and let cool completely in the pan. While you waiting for the cake to cool you can prepare a simple lemon glace by combining one cup of organic powdered sugar. But one and a half tablespoons of lemon juice. Once the cake has cooled down place it on a large plate and start adding the berries. You can do any berry combination I usually put some strawberries in the middle and then add blueberries, raspberries, and blackberries on top and all around the cake. Finally, drizzle the glaze on top this is a really simple cake but it tastes really yummy and refreshing.
Dessert 2 Maple Walnut Smoothie Bowl
In a blender combine half a cup of almond milk, a quarter of a cup of maple syrup, two frozen bananas, two fresh bananas, a quarter of a cup of walnuts, some vanilla and cinnamon. Blend until smooth pour into a bowl and add your favorite toppings. I’m adding some chopped walnuts, fresh strawberries, Kiwi, raspberries and blackberries, and shredded coconut. I love making smoothie bowls for breakfast or as a treat or a snack. It’s easy and super delicious by the way you can easily turn this smoothie Bowl into a banana and ice cream. Just use the frozen bananas instead of the fresh ones and eliminate the almond milk.
Dessert 3 Chocolate Almond Butter Squares
In a small saucepan combine 3/4 of a cup of almond butter, 3/4 of a cup of maple syrup, quarter of a cup of coconut oil, 1/2 a teaspoon of salt and one teaspoon vanilla. Heat over medium heat until everything is melted as always. Add 4 cups of puffed quinoa to a large bowl and pour in the liquid mixture stir well to combine. Line the pan with parchment paper and transfer all of the mixtures into it. Spread with a spoon or a spatula to make it even and press it down.
Place the pan in the fridge while you prepare the chocolate layer in a bowl. Add half a cup of melted coconut oil, 1/2 a cup of cacao or cocoa powder and a quarter of a cup of maple syrup. Whisk to combine, pour the chocolate over the quinoa layer spreading it around. Let set in the fridge for 2 to 3 hours. When you’re ready to serve simply cut into squares and enjoy.
Dessert 4 Coconut Cinnamon Energy Bites
Start by placing 1 cup of almonds in a food processor, process until ground. A third of a cup of maple syrup, two tablespoons of shredded coconut, cinnamon, A bit of coconut oil and a pinch of salt. Process until all the ingredients are well-combined, chill the mixture in the fridge for about 10 minutes. Then form ten to twelve bowls using your hands, roll the balls and some shredded coconut to coat and you’re done.
