Christmas Desserts (Vegan/Plant-based) | JessBeautician
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My food processor:
DECONSTRUCTED BLACK FORREST GATEAU (Serves 2):
20 dates: 3 tbsp raw cacao powder: 2 tbsp maple syrup: 1 tbsp almond butter: 1 tsp vanilla extract: 2 cups defrosted sour cherries (or canned)
Coconut cream: Vegan dark chocolate: In a food processer add the dates, cacao powder, maple syrup, almond butter and vanilla extract, and blend until it sticks together and almost forms a crumb. Then divide that in half and split one of the halves between each glass. Next take one of the cups of sour cherries and divide that between the two glasses, then top it with coconut cream – for this i place a can of coconut milk in the fridge overnight, the cream gathers on top then you can just scoop that out – repeat that process, then finally finish with a grating of chocolate.
MINI CHOCOLATE HAZELNUT CHEESECAKES (Makes 4):
1/2 cup oats
1/2 cup dates: 1 cup raw hazelnuts: 2 tbsp raw cacao: 3 tbsp maple syrup: 1/2 cup water
1 tsp vanilla extract: Raw cacao powder for dusting: Vegan dark chocolate: For the base first blend the oats and dates in a food processor until it sticks. Then for some glass ramekins, cut 2 strips of parchment paper for each and place them in each ramekin as a cross – this is going to help lift out the cheesecakes once they’re done. Once you’ve done that, divide the biscuit base between each ramekin and press it down with your fingers to form a firm base. Place in the freezer whilst making the filling. Place the oven on 180 degrees celsius, spread the hazelnuts out on a lined baking tray then place them in the oven to roast only for 10 minutes. Once done, remove and leave to cool. Then place them in a food processor and blend them up for around 5 minutes until it almost forms a nut butter. Next add in the cacao powder and maple syrup and blend again. Pour in the water, add in the avocado and vanilla, blend again until it has mixed together. Divide that mix between the ramekins and then place them in the freezer again to set for 2 hours. Once set, use the tabs to lift the cheesecakes out of the ramekin. Dust with some raw cacao powder and then finish them with a chunk of dark chocolate pushed into the top.
GINGER & OAT COOKIES (Makes 8):
1 cup oats
1/2 cup oat flour
3 tbsp molasses: 2 tbsp almond butter: 2 tbsp coconut sugar: 1/2 tsp cinnamon
1/2 tsp ground ginger
Grating of nutmeg
Pinch of salt
Start by preheating the oven to 180 degrees celsius, then in a large mixing bowl, add the oats, oat flour, molasses, almond butter, coconut sugar, cinnamon, ground ginger, a grating of nutmeg and a pinch of salt. Divide the mix into 8 and form cookies out of them by pressing the mix between the palms of your hands. Lay those out on a lined baking tray and place them in the oven to bake for around 20-25 minutes. Once done, remove them and leave them to cool before eating.
CHOCOLATE ORANGE CHIA MOUSSE (Makes 4):
3 tbsp raw cacao powder: 3 tbsp maple syrup: Zest of 1 orange
Juice of 1/2 orange
1/2 cup chia seeds: 1 cup almond milk: Coconut cream: Vegan dark chocolate: First add the cacao powder, maple syrup, orange zest and juice into a bowl, mix well until smooth. Then add in the chia seeds and almond milk. Mix it together until smooth and divide between 4 small glasses – or serve this for 2 in 2 bigger glasses. Set in the fridge for at least 8 hours. Before serving and top them with a spoonful of coconut cream, some more orange zest and then grate chocolate on top.
CHRISTMAS PUDDING NICE-CREAM (Serves 2):
3 tbsp currants
2 tbsp dried cranberries: 2 tbsp coconut sugar: 2 tbsp molasses: 1 tsp vanilla extract: 1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Grating of nutmeg
1 1/2 frozen banana
3 tbsp coconut cream: First add the currants, cranberries, coconut sugar, molasses, vanilla, cinnamon, ginger and nutmeg into a mixing bowl and stir well. In a food processor, blend the frozen banana and coconut cream until almost smooth. Next add in the christmas pudding mixture and pulse it to stir it through. Serve in tall glasses and add on toppings of choice.
WHAT I’M WEARING:
NAILS – Butter London ‘Her Majesty’s Red’: BRACELET: