Vegan Dessert Recipes

Here are some great vegan dessert recipes that I hope you will try.

Raw Apple Pie

I am featuring this recipe first as I have a YouTube video (my first) of how to make it. Click on the screen below.

This Apple Pie uses very few ingredients, it is easy to make and tastes wonderful!

Ingredients:

Crust:

1 1/2 c soaked sunflower seeds (1c dry gives 1 ½ c soaked)
3/4 cup raisins
1 T carob powder

Filling:

5-6 medium apples (with or without peel)
10-12 dates soaked in enough water to cover
1 T cinnamon
1 T lemon juice
dash of cloves (optional)

Topping:

shredded coconut
fruit (kiwi, banana, orange pieces, slice etc)

Directions:

Make the crust by placing the sunflower seeds, raisins and carob powder in a food processor and process with the "S" blade until finely ground and mixture sticks together. Line a 9" pie pan with this mixture and form the crust. Grate the apples in the food processor or by hand. Mix the filling ingredients together. Scoop the mixture into the crust. Sprinkle coconut on top and add decoratively arranged fruit slices. For best results, refrigerate for 1 hr to set.

Butterscotch Pudding

3/4 c coarsely grated carrots
2 t vanilla
1 c water
1 t maple extract
3 c soy or tofu milk
1/3 c cornstarch
3/4 c dates, packed into cup
2 T oil
3/4 t salt

Cook carrots and dates in water until tender. Place in blender and add remaining ingredients. Blend on high until creamy. Pour into saucepan and cook over medium-high stirring constantly until thick. Pour into serving dishes and chill. Also may be used as a pie filling for one 9" pie. Pour into baked pie shell and chill.

Cherry And Coconut Cream Pie

Base:

3 cups Quaker Harvest Crunch Honey Nut cereal or similar
Water to mix (approx 1/3 cup)

Process cereal until texture is crumbly, adding water until it becomes slightly sticky. Press into pie dish and bake @ 300^oF until dry, about 10 -15 min.

Filling:

1 can coconut milk
1 T honey
1 t vanilla
1/4 c cornstarch

Blend all ingredients and pour into saucepan, heating gently and stirring with whisk until thickened. Pour into waiting pie crust. Cool completely before adding fruit topping.

Topping:

1 bag of frozen blueberries or 1 jar of Delmaine cherries
1/4 c cornstarch, with water enough to mix (a bit more than 1/4 c)

Heat fruit and the juice and, when boiling, mix in cornstarch and cook. When thickened, pour over filling and refrigerate.

Variation: Make filling and add 1 can crushed pineapple. Pour into dessert bowls and chill.

No-Cook Fruit Balls

3/4 c dried pitted prunes
3/4 c pitted dates
½ c dried apricots
½ c blanched whole almonds
¼ c raisins
2 T frozen orange juice concentrate
2 t honey or molasses
1¼ c coconut

Grind fruits and nuts in food processor. Put in bowl. Add orange juice concentrate and honey, stir until well combined. Shape into 1 inch balls. Roll in coconut. Makes about 36 balls.

Smoothies

2 frozen bananas (can be frozen peeled)
1 c frozen blueberries, raspberries etc
1/4 c dates (can be soaked
pineapple juice as needed

Put berries, bananas, and dates in blender with enough pineapple juice to make blender work. Top with frozen berries or a little coconut.

Baked Apples (Weimar Kitchen)

8 cooking apples
1¼ c orange juice
4 T chopped nuts
6 T date butter
8 T bread crumbs
1 T vanilla
a few drops maple flavoring

Carob Pudding (Weimar Kitchen)

2/3 c water
½ c dates
2 T carob powder
2 T peanut butterv 1/8 t salt
½ t vanilla
1 c cooked millet (hot)

To cook millet, bring 4 c water to a boil with 1 t salt. Add 1 c millet and simmer 60 min. Boil dates, and carob powder in water for 5 min. Combine with remaining ingredients and blend. Chill and serve.

Pumpkin Pie (Weimar Kitchen)

1½ c chopped dates
½ t salt
1¼ c water
1 t vanilla
1 c clean, raw cashews
½ T cardamom
½ T coriander 2/3 c water
2 t Eme's gelatin
16-oz can pumpkin
Unbaked pie crust

Blend first 7 ingredients until very smooth. Add pumpkin and stir until well mixed. Bring 2/3 c water to boil and add Eme's. Stir until dissolved. Add to pumpkin mixture and stir well. Pour into pie crust and bake at 350^oF for about 50 min. Can shield crust edges with foil. Let cool. May add ½ c chopped pecans before baking or sprinkle on top before serving.

Pumpkin Pie 2

2 c rich nut milk (3/4 c cashews blended in 1½ c water)
½ c dates (softened in warm water)
½ c brown sugar
½ t salt
3 T corn starch
1 t vanilla
3 T flour
½ t or (more) pumpkin pie spice of choice
3 c blended squash or pumpkin

Make nut milk in blender, set aside. Blend other ingredients adding milk as mixture is blending. Pour into pie pan lined with favorite pie crust which has been pricked with fork. Bake at 350^o F until set, about 35 min. Makes 1 large or 2 small pies.

Orange Pie Crust

1 c slightly toasted cashews
1 whole orange cubed
½ c water
½ c raisins
½ t salt
1 - 1½ c. whole wheat flour

Blend cashews and water. Add orange, salt and raisins. Blend. Place into bowl and add flour. Roll into crust. Bake at 375^oF. Makes a 10" or larger crust.

Pie Crust

2 cups sifted whole wheat pastry flour
OR
1 cup unbleached flour + ¾ c. w.w. flour + 2 T. soy flour (I use this)
½ t salt
½ cup oil + 1 t liquid lecithin (mixed together)
1/3 cup cold soymilk OR cold water (I use water)

Mix flour(s) and salt in bowl. Mix lecithin with oil in measuring cup. Add milk or water; don't stir. Pour all at once into flour and stir until mixed. Press into 2 balls. Place a square of waxed paper on counter. Place 1 ball of dough on paper, cover with another sheet of waxed paper, and roll out. Remove top piece of paper and invert into pie plate. If making 2 pie shells, prick with fork and bake at 425^oF. for 10-15 minutes. Makes 2 pie shells or 1 double-crust pie.

Banana Sauce

3 ripe bananas
½ c apple juice
1 c unsweetened pineapple with juice

Blend until smooth. Delicious over waffles, pancakes, cereal or toast.

Cashew Coconut Cookies

½ c honey or sugar
1 T liquid lecithin
½ c vegetable oil
1 c raw cashews
½ c water or nut milk
1 c coconut
½ t almond or 1 t vanilla extract
1 t salt

Blend above. Mix with:

2 c quick oats
½ c whole wheat flour
2 T soy flour

Bake at 350^oF for 20-25 min on oiled cookie sheets. Yield: about 28 cookies.

Nutty Tofu Cream

400 g block silken tofu
125 ml neutral vegetable oil (i.e. grape seed)
80 ml liquid honey
2 T nut oil (i.e. walnut, hazelnut, almond)

Process all ingredients in food processor on full speed for 2 min. scraping the sides down every 30 sec, until mixture is smooth and creamy. Tofu cream can be stored covered in the fridge for up to 2 days. Serves 10 - 12

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