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Food Food Vegan

Impressively gorgeous vegan desserts

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by: Moon Apple
Impressively gorgeous vegan desserts

Pistachio and Matcha Snowballs (Vegan)

Macha dessert 8 green, white balls on a plate
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


3.5 ounces sugar
4 teaspoons lime zest (around 4 small limes)
4.5 ounces almond flour
2 ounces oat flour
1 ounces tapioca starch
1 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


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 together 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 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.
Purple, blue, brown donuts


Dairy Free High Carb Vegan
Serves, 16 mini doughnuts
Cook time, 30 minutes


For the doughnuts:

3/4 cup whole wheat flour
1/3 cup coconut sugar
1/4 cup almond meal
2 tablespoons matcha powder
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1 teaspoon vanilla essence
1 teaspoon lime juice
1/3 cup almond milk
3 tablespoons coconut oil
1/2 cup apple sauce

For the chocolate icing:

2/3 cup vegan dark chocolate
2 tablespoons coconut oil


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 prepared doughnut pan. Do not fill all to the top (about 2/3).
Bake for about 15 or 20 minutes (until 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)

3 crepes on white plate
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

2 tablespoons coconut sugar
1 cup almond milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon matcha powder
1 cup flour

For the filling

1/3 cup powdered sugar
1 teaspoon vanilla
1 can coconut milk

For the coconut whip

1 13.5-ounce can full-fat coconut milk
A drop of vanilla extract
1 tablespoon powdered sugar


To make the coconut whip, remove the solid portion of the canned coconut and place 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 the coconut cream. Spread dollops with a spoon or pipe in for more aesthetic appeal. Top with addition 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. Right before you are going to 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 evenly coat the pan with the batter.

Once the batter is even, set the pan down and allow the crepe to brown just slightly. Then carefully lift up 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 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 the center and fold up the sides. Top with fresh cinnamon coconut whipped cream, candied pecans, and serve.

By: one green planet

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More by: Moon Apple
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I'm interested in everything that has to do with sustainability. My house is solar powered and I have my own water supply and filtering system.  I grow my own vegetables and fruit. Most of the time I go on the road by bicycle and for long distances I use public transport.  
I'm interested in everything that has to do with sustainability. My house is solar powered and I have my own water supply and filtering system.  I grow my own vegetables and fruit. Most of the time I go on the road by bicycle and for long distances I use public transport.  
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