Do you have a sweet tooth? We do! We’ve put together three delectable vegan dessert recipes for you. Expect everything from nutty treats to doughnuts to crêpes. Let’s get baking!
Pistachio And Matcha Snowballs (Vegan)
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These sweet and nutty treats have no artificial color; it's the healthy and natural matcha powder that makes the beautiful green color. The texture is made to feel like a snowball, but the taste is nothing like it at all.
Recipe (Dairy-Free Vegan)
Calories, 92
Serves, 35
Cook Time, 25 minutes
Ingredients
3.5 ounces sugar
Four teaspoons lime zest (around four small limes)
4.5 ounces almond flour
2 ounces oat flour
1-ounce tapioca starch
One tablespoon matcha powder
1/2 teaspoon salt
3.5 ounces unsalted pistachios, finely chopped
4 ounces vegan unsalted butter, cut into small cubes
1/2 cup confectioners sugar
Matcha powder for dusting
Preparation
In a small bowl, mix the sugar and lime zest. Let it rest for at least 2 hours, preferably overnight.
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, mix the almond flour, oat flour, tapioca starch, matcha, salt, and pistachios.
In a stand mixer fitted with the paddle attachment, add the sugar with the lime zest and mix to dissolve any clumps. Add the flour mixture and beat to incorporate. At slow speed, sprinkle the butter cubes, mix until the dough comes together. Scrape the sides of the bowl if necessary.
Sift the confectioners’ sugar into a bowl.
Roll a tablespoon of dough between the palms of your hands, coat with confectioners’ sugar. Place on the prepared baking sheets, 1 inch apart, as these cookies will only spread a little bit. Bake until puffed, cracked, and the sides are slightly golden, 20 to 25 minutes. The cookies will be soft at the beginning, but when cool, they will become crisp.
Carefully transfer the cookies to a wire rack and allow to cool to room temperature, about 30 minutes. Coat again with confectioners’ sugar and sprinkle with some matcha powder.
Nutritional Information
Per Serving: Calories: 92 | Carbs: 9 g | Fat: 6 g | Protein: 2 g | Sodium: 1 mg | Sugar: 6 g
Baked Chocolate-Covered Matcha Mini Doughnuts (vegan)
Matcha desserts are all the rage, and for a good reason: there are NUMEROUS benefits of consuming matcha, and it's also so delicious! Perfectly round goodness, coming in millions of flavors, BAKED, and with even more toppings, these chocolate covered matcha doughnuts are nothing short of amazing.
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Recipe
Dairy-Free High Carb Vegan
Serves 16 mini doughnuts
Cook time, 30 minutes
Ingredients
For the doughnuts:
3/4 cup whole wheat flour
1/3 cup coconut sugar
1/4 cup almond meal
Two tablespoons matcha powder
One teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
One teaspoon vanilla essence
One teaspoon lime juice
1/3 cup almond milk
Three tablespoons coconut oil
1/2 cup apple sauce
For the chocolate icing:
2/3 cup vegan dark chocolate
Two tablespoons coconut oil
Preparation
Preheat your oven to 350°F. Spray your doughnut pan lightly with oil.
In a big bowl mix, all the dry ingredients together.
Separately whisk together all the wet ingredients.
Combine both dry and wet ingredients and mix until you get a dough.
Spoon the dough into the prepared doughnut pan. Do not fill all to the top (about 2/3).
Bake for about 15 or 20 minutes (until a toothpick comes out clean). Let cool down before removing from the pans.
In the meantime, melt the dark chocolate and the oil in a water bath on a stovetop.
Dunk cooled doughnuts about halfway in the chocolate and let cool down.
Top with anything — coconut, cocoa nibs, or chopped nuts (optional).
Matcha Crêpes (Vegan)
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You'll love everything about this breakfast – the color, the flavors, the coconut whip, the effortlessness, the blueberry that add a tartness, and the crêpes. If you’re looking for a colorful, light breakfast, you need to try these crêpes.
Recipe (Dairy-Free Vegan)
Ingredients for the crêpes
Two tablespoons coconut sugar
1 cup almond milk
One teaspoon vanilla extract
1/2 teaspoon salt
One tablespoon matcha powder
1 cup flour
For the filling
1/3 cup powdered sugar
One teaspoon vanilla
One can of coconut milk
For the coconut whip
One 13.5-ounce can of full-fat coconut milk
A drop of vanilla extract
One tablespoon powdered sugar
Preparation
To make the coconut whip, remove the substantial portion of the canned coconut and place it in the bowl of a standing mixer with vanilla. Sift in the powdered sugar for the best texture. Combine, set aside to chill.
To assemble, fill the crepes with coconut cream. Spread dollops with a spoon or pipe in for more aesthetic appeal. Top with added coconut cream and fresh berries, garnish with mint.
Combine all ingredients for the crêpes in a bowl and set them aside in the fridge for about 20 minutes.
While the batter is resting, combine all the filling ingredients and whisk until smooth. Heat a crepe pan or medium-size nonstick skillet to medium heat. Before you add batter, put a small dap of butter in the pan and swirl to coat. Then, using a 1/4 cup scoop, scoop batter into the pan, swirling the pan as you pour to coat it with the batter evenly.
Once the batter is even, set the pan down and allow the crepe to be brown slightly. Then carefully lift the edges with a spatula and flip over; if you are a beginning crepe maker, you can skip the flipping part if you can’t get right; just allow the batter to set on the top. Once the crepe is browned on both sides, turn it out onto a paper towel or a plate. Repeat with the remaining batter until all of it has been used. To serve, heat the filling in the microwave until warm. (or serve cold) Place a crepe on the plate, place the filling in the center, and fold up the sides. Top with fresh cinnamon coconut whipped cream, candied pecans, and serve.
Before you go!
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