A dairy free dessert for my creamy cravings. I actually feel a lot better without any dairy and have noticed that if I have any dairy I immediately suffer from a stuffy nose and a whole lot of mucus. Not very pleasant. I’m not a big tofu fan but this cream turned out surprisingly fresh and nutty. Sashenka even gave this a tiny taste and pronounced it edible but would not consume it himself. He eats tofu only in Miso soup. This cream could be used in different combinations with the help of some imagination. This was the simplest and quickest way that I chose to enjoy it.
I adapted this recipe from vegetarian times.
– ½ tsp. sea salt
– 2 Tbs. lemon juice
– 1 Tbs. vanilla extract
– 2 Tbs. maple syrup
– 2 Tbs. coconut oil
– 16 oz. firm tofu
Mix all ingredients together in a food processor until smooth and creamy like. Top with fruits and nuts or refrigerate and use in desserts.
So I haven’t eaten any dairy for about 6 months and the past two weeks before my birthday I had the greatest craving for ‘smetanik’ or a sour cream cake. After a store bought one did not satisfy my cravings (because it tasted nothing like the real thing, creamy plastic on dry bread with sugar would have tasted better) I decide to make my own. I knew that ‘kolobok’ would suffer from it but it would be only for a little bit. I promise I will have just a little piece. I found this Russian recipe online and proceeded to create my obsession. The recipe turned out very simple and easy to make -coming from someone who does not like baking and finds everything that has to do with dough or flour difficult. This is a quick cake to make; takes a little bit more work than brownies but tastes unbelievably superior. My only complaint about the recipe is WAY too much sugar! Next time –if there is a next time- I will put one third of sugar into the cream. This cake is NOT dairy-free for it has condensed milk, butter, and sour cream in it. When I’m done breastfeeding I will make this cake to celebrate!
1 can condensed milk
3/4 c flour
1-1.5 TBSP cacao powder
1 tsp baking soda
700-800 g sour cream
3 c sugar (use less)
Melt butter in a double boiler (or use a microwave if you have/use one). In a mixing bowl beat eggs by hand or on slow speed in mixer. Add butter to the eggs slowly while mixing and mix till it’s a single consistency. Then add the condense milk and mix well. React baking soda with vinegar and add it to the mix. Mix in flour adding little at a time. Preheat oven to 350F, butter a cake pan, and pour half of the batter in to it. Put it in the oven and let bake for 15-20 min or until toothpick comes out clean. Meanwhile add cacao powder to remaining batter and mix throughout. Take out the first layer and let cool. Butter the pan again and pour in the chocolate batter. Bake as previous piece. When it will be done take it out and let cool. While it’s baking you can start making the cream. Pour the sour cream into a mixing bowl, add sugar to it and start mixing till sugar dissolves. When the two cakes have cooled cut of the edge and crumble it and set aside. You will use this to decorate the cake. Slice the two cakes in half so you have 4 layers of cake. Place the first half on a plate and cover with the sour cream and poke holes in the cake to help the cream absorb into the cake. Add a different color cake and spread cream in it, then the third and spread cream in it as well and the last and spread cream on it. Decorate the cake with the crumbs and refrigerate 6-8 hours or overnight.
Tip: When I attempted this cake twice with regular Daisy brand sour cream it would spill off the sides of my cake. If I attempted to dump all of the cream on the cake as the recipe calls for my cake would be swimming in a 5 foot pool of sour cream. This would also result in a huge mess. So I just always had a lot of sour cream left over and the cake tasted dry. My belle-soeur informed me that sour cream in Russia is way thicker for some reason and if I substitute 1/3 (maybe more) of the sour cream for cream cheese then it would hold together and I could get more into the cake and it would absorb better. I have not tried this yet but am planning on when I make this cake again. If you try it let me know what works for you.
There are a lot of variations that could be done but this is a basic one. I wanted to try the flavor of chia seeds without the added vanilla or chocolate. I enjoyed chia seed pudding and the fruit complement the pudding really well.
1/4 cup chia seeds
2/3 cup water
Mix water and chia seeds together and let sit in the refrigerator until pudding like. Top with fruit, nuts, and maple syrup. Enjoy!
I didn’t know these were called macaroons. My belle-sœur (sister-in-law sounds prettier in French), Innachka, made these when we were in the mountains for Christmas. Everyone referred to them as ‘coconut cookies’ and liked them! Later I found out that these are macaroons. I always thought macaroons were sweet meringue-based cookies. But, as it turns out, there is a difference between a macaroon and a macaron. The sweet meringue based cookie is a French macaron and what I made is a coconut macaroon. Anyways back to the story… Innachka made them before dinner for dessert but they were gone before everyone sat down to eat. She gave me the recipe since they do not have any dairy. Just coconut, eggs, and sugar. Yes I made them with white sugar. These sweet innocent cookies have white death in them. But they taste so delicious and me not eating dairy I thought I could handle a little of the poison. To take away a bit of guilt I added 1/3 cup of sugar instead of 1 whole cup. And they were just as sweet to us! Hope you enjoy these coconut macaroons.
16 oz coconut flakes
1 cup sugar (I used 1/3 cup)
1 tsp vanilla
Combine everything together in a pan and heat till warm on low while constantly mixing. The mixture should not be hot but warm. Then mix it well with a mixer for five minutes. I think the heating and mixing is done in order for the sugar to melt and mix thoroughly. Refrigerate for an hour. Preheat the oven to 325°F. Oil a baking sheet with coconut oil, and with a teaspoon make cluster like drops on the baking sheet. Bake for 15-20 min or until the tops begin to golden and before the bottoms burn. Enjoy!
I made these for the New Years party 2012/2013 and they turned out pretty. They taste pretty good but not a wow. I think that pistachio and chocolate tastes great together and maybe will make chocolates with this combo. They are gorgeous and as far as a raw/vegan dessert goes this is pretty good.
Apples (I used Golden Delicious)
Ingredients for the chocolate:
2 part Cacao (perferably raw – it tastes better:) )
1 part Coconut oil – melted
1 part Agava syrup
Cut apples into wedges and dip them into the chocolate and sprinkle with chopped pistachios. Refrigerate or put them in the freezer if you want the apples to freeze.
This is a no dairy cheesecake. I do not like cheesecakes in general and Sashenka hates the crust that they are always made out of. But the name is deceiving because this tastes nothing like a cheesecake and it shouldn’t! This is a vegan pumpkin cake that I got from RenegadeHealth.com . Since lately I am not eating dairy I still want dessert once in a while and the hardest thing to find without dairy is dessert in my opinion. At first I thought it would be breakfast but then there is always coconut yogurt and oatmeal that I love so much. So breakfast was not a problem. Back to the pumpkin cake. I did not follow the recipe exactly and made my own crust and omitted the topping. Why? Would I not love to try a crust made from buckwheat and White Chocolate Buckwheat Crunch Topping? Of course I would have loved to try a cake made with such delicious ingredients but I didn’t make it. For two reasons: One I do not have a dehydrator and was out of buckwheat and cacao butter and two I was too lazy to make the topping(oops that’s 3 reasons). Maybe on my third try when I find coconut butter, cacao butter, and figure out a way to make dehydrated buckwheat, then I will follow the recipe strictly and will make this delicious cake!
On my first try I did not have coconut butter and just omitted it and added more coconut oil. And on the second time that I made this I used coconut cream. The first time with just coconut oil it tasted a lot better. The coconut cream was nasty and I did not enjoy the second cake that I made. I really want to find the coconut butter to make this cake what it should. But overall I enjoyed how this cake turned out and most importantly Sashenka liked it as well. Anything that passes his approval gets 5 stars in my book!
I made the crust from soaked prunes, pecans, flax seeds, almonds, and coconut oil. Blending all of the ingredients together and pressing them into the pan.
Dessert for breakfast? Thats what I had this morning. But this Chocolate Pudding (or Chococado Pudding as FatFreeVegan calls it) is so healthy and good for you that its even hard to categorize it as a dessert! But it is tastes amazing and is hard to believe it is that good for you!
I was inspired by this and this recipe and came up with something in between based on what I had in the kitchen.
1 avocado (b/c i didn’t have two, I would have made more!)
5 Tbs raw cacao powder
7 Tbs almond milk
4 Tbs maple syrup (or agave )
1 Tbs coconut oil
Blend everything together until smooth and refrigerate until chilled. Serve over a banana sprinkled with frozen raspberries and raw almond slivers. But really refrigerate it because it tastes so much better when chilled. I was impatient and sat down right away to enjoy it but took it back to the freezer for couple of minutes while I uploaded the picture of it. And it tastes significantly better. Also maybe a drop of lemon juice would have tasted great. But i went back and added more raspberries then shown in the picture and they added just the right amount of tartness to my healthy breakfast dessert!