Tag: Desserts

Raw Vegan Bonbons
Making these adorable bites gave me so much joy. Cooking from plant based ingredients is a delightful, amazing experience, especially knowing all the wellness there is in each bite. These recipes are an inspiration for you to make them your own, simply by adding your favorite seeds, fruits, and flavors. It’s an enjoyable foodie adventure game, adding a few spoons of this and that, tasting and finding love inside each one. The kind of love you want to eat: intense, sweet, spicy, delicate, fun…

It’s something great to do with your friends at the kitchen table, or to teach kids about raw cooking, or even at a children’s party with plant-based cooking theme. I know I will continue experimenting with these bites, adding more recipes ideas and finding new flavors because it opened up big universe of ideas for me. Or even place them in a nice box and they’re a wonderful gift to take to a friend.
Ingredients

Each one makes 4-5

Figs

3 tbsp raw cashew nuts

5 dry figs

1 tbsp coconut oil

1 tsp cacao powder

1 tsp Мadeira wine

3 tsp maple syrup

1 tsp vanilla extract

Pinch of salt

Dates and cranberries

3 tbsp walnuts

1 tbsp coconut oil

3 tbsp dried red cranberries

3 dates

1 tsp Cherry Liquor extract

Pinch of salt

Raisins

3 tbsp raw cashew

1 tbsp coconut oil

3 tbsp golden sultana

1 tbsp coconut shreds

1 tsp vanilla extract

1 tsp orange blossom extract

Pinch of salt

Apricots

3 tbsp raw cashew

1 tbsp coconut oil

5 dried apricots

1 tbsp white sesame seeds

1 tsp apricot brandy

1 tsp vanilla extract

Pinch of salt

Method

1. Prepare a few plastic bags with different coating for the bonbons. I have prepared 5 different varieties. Red – A bag filled with 3 tablespoons of crushed dry raspberries for the red coating. Green colour – a bag filled with 3 tablespoons of coconut flakes and a few droplets of green food colour. Violet – a bag filled with three tablespoons of coconut flakes and a few droplets of violet food colour. Dark golden – a bag filled with three tablespoons of dark sesame seeds and ¼ teaspoon of edible golden dust. Light golden – a bag filled with three tablespoons of white sesame seeds and ¼ teaspoon of edible golden dust. Shake all bags to create an even colour.

2. For each variety of raw vegan bonbons place the listed ingredients in a blender and pulls until smooth. Roll the bolls with your hands and place each one in one of the coating bags. Shake for a few minutes so an even colour coating appears on the bonbon and take out. Repeat until all bonbons are done.

3. Place in the fridge overnight. Serve.
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December 22, 2021
Chocolate Rum Cake
This Chocolate Cake is every chocoholic’s dream come true: two layers dense dark chocolate cake filled and topped with a milk ganache richly flavoured with rum.

Can you ever have enough chocolate on a cake? I don’t think so! So when I was hit by a massive chocolate craving last week, I dreamed up – and then whipped up – this awesome sensation.

It’s chocolate. A LOT of chocolate. And surprisingly easy to make too! Sure, I’m an experienced baker, but the recipes for the different elements that make up this cake are really not difficult. Making the chocolate cake is deliciously easy. Do yourself a favour and don’t like every single bit, leave a bit to actually make a cake. Bake then cool. And as for the milk chocolate ganache – even easier! Just combine melted chocolate, rum essence and Philadelphia cream cheese! So, give this recipe a go and impress your friends (and maybe yourself?) while you’re at it!
Ingredients

2½ cups (375g) self-raising flour, sifted

½ cup (50g) cocoa powder, sifted

1½ cups (330g) caster (superfine) sugar

4 eggs

1½ cups (375ml) milk

250g unsalted butter, melted

200g dark chocolate, melted

2 teaspoons vanilla extract

Quick milk chocolate ganache

1 cup (240g) cream cheese Philadelphia

400g milk chocolate, melted

a few droplets of Rum essence
Method

1. Melt the dark chocolate and let it cool.

2. Preheat oven to 180°C. Line 2 x 20cm round cake tins with non-stick baking paper. Place the flour, cocoa, sugar, eggs, milk, butter, chocolate and vanilla in a large bowl and whisk until smooth. Divide the mixture between the tins and bake for 40–45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.

3. Melt the milk chocolate and let it cool.

4. To make the quick milk chocolate ganache, place the cream cheese and chocolate in a large bowl. Add the Rum essence and mix well. The ganache will quickly start to harden.

5. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache.

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December 10, 2021
Petit Beurre Cake
One of the most beloved Belgian cakes of all times! You might be delighted to taste a piece at children’s birthday party, teenage get together or simply find it in the local store. The Belgians love their petit beurre cake and with a good reason. Tasty aromatic biscuits, soaked in coffee and cognac are layered with coffee flavoured crème au beurre and topped with chocolate mirror glaze. Delicious! It is as easy to make as a child’s play. Give yourself the pleasure to enjoy it or simply gather the kids at home and let them have a go. The result will make everyone happy, reaching out for more.
Ingredients

For the cake:

250ml coffee (cold)

1 tbsp cognac

250g powder sugar

2 eggs

1 ½ tsp instant coffee Expresso

300g butter, softened on room temperature

38 (300g) petit-beurre cookies

For the chocolate mirror glaze:

2/3 cup water

2/3 cup cream

1 cup cocoa powder

1 cup + 2 tbsp white sugar

3 gelatine leaves
Method

1. Make a big cup of coffee. Let the coffee cool in an oven dish or large mixing bowl. Add a splash of cognac.

2. Place the powder sugar and eggs in the mixing bowl. Beat both ingredients until smooth and foamy.

3. Brew a small cup of extra strong coffee. Use instant coffee for this.

4. Cut the soft butter into cubes. Beat the butter little by little into the egg-sugar mixture. Add a spoonful of the strong coffee. Beat well until you get a smooth buttercream.

5. Place a layer of dry biscuits on a serving dish for a crispy bottom. Spread a layer of crème au beurre on top. Then build another layer of cookies, but dip them first in the baking dish with cooled coffee. Spread another layer of butter cream on top. Repeat these steps until you have a nice stacked cake. Brush the sides of the cake with the butter mixture as well. Let the petit beurre cake rest for an hour in the fridge.

6. In the meantime, place cold water and the gelatine leaves in a small bowl. Leave for 5 minutes. Place cocoa and water in a medium saucepan then mix until virtually lump-free. Add a splash of cream to the cocoa mix and stir. It will loosen up. Add remaining cream and sugar, then gently continue to mix to combine. Turn stove onto medium high heat. As soon as it comes to the boil, remove from the stove. Add the gelatine leaves, then stir until they dissolve and you have a smooth glossy glaze. Cool on the counter for 2 hours. Just before pouring over the cake, strain the glaze into a jug.

7. Remove the cake from the fridge, transfer onto a rack. Starting at the end of the cake, pour the glaze on, moving towards the other end of the cake, to make the glaze spread across the surface and drape like curtain down the sides. For the most perfect surface, try to do it in one motion without breaking the pour. Ensure all sides are fully coated – if not, quickly do a little pour down the sides to coat the naked patches. Let the mirror glaze set for around 10 minutes, before moving the cake to a cake platter. Leave in the fridge overnight then serve.

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October 31, 2021
Pears & Honey Tart Tatin
Autumn colours and autumn flavours always bring something romantically tender in me. A call for a deeper connection with oneself but also with the others. A need to share and love. A need for warmth and beauty.

Today is such a lovely day. Each year, I am blessed to celebrate on the same day two very special people. Both my husband and my father are born on exactly the same date, twenty years apart. Sounds like destiny? I call it magic. These delightful little gifts from beyond that make our world full of wonder. We cherish the moment, we cheer and sing, we cook, we play, we dance.

After the festive meal I am serving French Pear Tart Tatin, with vanilla ice-cream and a glass of German apricot brandy. Traditionally made with caramelised sugar, this version, using a single-blossom honey such as acacia, has a more mellow flavour. Too much sweet? No… the pear tart is so delicate it easily takes both the luxurious brandy and the soothing ice-cream. Such a rich indulgence on a special day!
Ingredients

150 ml acacia honey

3 2/3 pears, quartered

375 g sheet of butter-puff pastry

Vanilla ice-cream, to serve (optional)

Method

1. Preheat oven to 200C. Cook honey in a small sauce pan over medium-high heat until dark caramel in colour (10 minutes), remove from heat and let bubbles subside. Pour the caramel in a 25 cm-diameter cake form. Arrange pears over caramel, to fit snugly, and stand until cool.

2. Meanwhile, using a plate slightly larger than the cake form as a template, cut a round of pastry. Place over pears, tucking in edges, then bake until pastry is risen and dark golden (35 minutes).

3. Let the cake rest for 5-10 minutes, then place a large serving plate over the form and carefully invert onto plate (be very careful, the caramel will be hot).

4. Serve immediately with vanilla ice-cream.
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September 26, 2021
Mango & Blackberry Popsicles
I loved ice-cream as a child. Growing up in a little town we had only three flavour varieties – vanilla-cream, strawberry and chocolate ice-cream. Receiving one was a reward, a special treat!

Nowadays, I can’t help but admire the flavour options and the multiple ice-cream varieties available at every store.

The latest hit among the youngsters, however is not ice-cream but popsicles! A low-calorie vegan lactose free version of summer joy.

My daughter made these in just about a few minutes. These summer-inspired Mango & Blackberry Popsicles are super refreshing, sugar free and delicious! For sweetness we are relying heavily on a fresh ripe mango and berries. If not enough, you may always add a little honey.

Unlike store-bought popsicles, these have no artificial sweeteners or flavours. The recipe is made with all organic fresh produce, only takes 4 ingredients and only has about 75 calories per popsicle. Easy!
Ingredients

1 1/2 cup ripe fresh mango

1 1/2 cup fresh blackberries

1/2 cup soya yogurt

1 tbsp honey (optional)

Method

1. In a food processor, blend up the mango until creamy and smooth. Reserve aside.

2. Then, with a clean food processor, blend up the blackberries until smooth.

3. If these aren’t sweet enough make sure to add 1 tbsp honey.

4. Using a 6-pack ice cream mold divide the blackberry blend into each of the molds, then divide the mango puree into them as well, layering as you go, don’t stir. Lastly add in the soya yogurt to finish off the layers.

5. Insert the sticks and place in the freezer overnight to harden.
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August 5, 2021
Strawberry Apricot Galette
Buttery, fruity, slightly tangy, and sweet, this Strawberry Apricot Galette is a wonderful dessert to enjoy while plenty of summer fruits are still in season.

Galettes are marvelous in that they are meant to be perfectly imperfect. It’s ok if your crust breaks a little. You don’t have to worry about garnishing it with an intricate lattice or fancy patterns. They are wonderful simply as they are.

Celebrating all the fruits in the summer, I am making a galette topped with almond filling and decorated with variety of fruits – apricots, strawberries, blackberries and blueberries. Something wonderful happens with the mixture. The apricots melt into a sweet perfection, while the berry fruits add a touch of tanginess.

The galette is not overly sweet. You may get away by serving it as it is, but I like to add an extra spoon of decadence and drizzle the galette with agave syrup, just before serving.

Every slice offers a perfect cookie crust, a soft and mellow almond layer that gently hugs the fruit and a delicious taste of vibrant fruit sensation. A summer in a plate!
Ingredients

Galette Crust

2 cups baking flour, plus more for dusting

3 tbsp granulated sugar

6 tbsp cold butter

7 to 8 tbsp ice water

Pinch of salt

For the filling

7 tbsp almond flour

1 egg

2 tbsp sugar

1 tbsp milk

For the topping

4 apricots

8 strawberries

3 blackberries

Handful of blueberries

8g vanilla sugar

2 tbsp maple syrup

1 tbsp milk

2 tbsp coconut sugar

2 tbsp Agave syrup

Method

Make the galette crust:

In a large bowl, use a rubber spatula to mix together the flour, salt and sugar.

Add the butter and rub it with your fingertips into the flour until the mixture forms a soft, sandy texture.

Add 7 tablespoons of the ice-cold water, one tablespoon at a time, mixing it with a rubber spatula to incorporate, until the dough is no longer dry and crumbly, and there are no white streaks of flour visible. If the dough is still pretty crumbly, add the remaining tablespoon of water.

Form the dough into a ball with your hands, wrap into transparent click film and place in the refrigerator (for at least 15 minutes, or up to 1 hour) while you prepare the galette filling.

For the galette filling:

In a large bowl, mix together almond flower, egg, sugar and milk until into a thick, sticky paste.

For the topping:

Wash and cut the apricots, strawberries and blackberries.

To assemble:

Heat the oven to 200C. Place a large piece of parchment paper on a work surface and dust with flour. Flour a rolling pin. Transfer the chilled galette dough onto the parchment paper and roll it out into a circle. Trim the edges.

Transfer the parchment paper and the dough onto a sheet pan.

Spread the almond mixture onto the dough, leaving about 2cm of a border from the edge of the crust. Top with the apricot slices, forming a circular pattern. Add 2 strawberry circles in the middle and arrange the remaining fruit – apricot slices, blackberry slices and blueberries. Brush maple syrup on top of the fruit and sprinkle all over with vanilla sugar.

Fold over the edges of the crust and brush the exposed edges with milk. Sprinkle the crust with coconut sugar and place in the oven. Bake for 45 minutes, or until the edges are golden.

Once the galette has cooled, drizzle Agave syrup on top and serve.
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July 15, 2021