PLANT BASED DESSERTS: COCONUT TAPIOCA, CHOCOLATE POTS + STEWED APPLE CRISP

It’s time for desserts my friends and not just desserts but fully plant based desserts and delicious too. If I may say so myself that is. On top of being awesome they are also easy to make which is a plus in my book when making desserts as we often make them for friends and family to enjoy after dinner. When we’ve made several other dishes it’s nice to be able to bring out a beautiful dessert that didn’t require too much effort. Am I right? 🙂

There should be a dessert for everyone here. I’ve got one with tropical vibes, a chocolate lover’s dream dessert and classic Swedish flavours. In addition these desserts can be made ahead of time, in fact two of the three desserts in this post require some setting time so they won’t have you rushing while you have friends and family over. That is something I am always trying to avoid so that I can have some quality time with loved ones.

I hope you guys will want to try the recipes and that you’ll enjoy, remember to tag me @goodeatings on instagram if you share your creations. I love to see what you get up to in the kitchen! x

Looking for more meal ideas or something to serve before these desserts? Check out my week of series: 5 breakfasts, 5 lunches and 5 dinners as well as 5 sweet snacks.

COCONUT TAPIOCA PUDDING W. MANGO SAUCE

METHOD:

Place tapioca pearls along with coconut milk and oat milk in a pot and leave to rest for 30 minutes.

In the meantime place 1 cup of cubed mango into a food processor and process until super smooth.

Pour the mango sauce into the bottom of your serving glasses or bowls. Distribute the sauce evenly between the six servings.

When thirty minutes has passed add remaining ingredients to the pot with tapioca and milks. Give it all a good stir as you place it over medium heat and bring it to a simmer.

Simmer for 15 minutes and then take off the heat. Let cool just slightly before pouring into the glasses/bowls on top of the mango sauce, distributing it evenly. I use a soup ladle for this so that I don’t move the mango sauce too much by adding the tapioca pudding with too much force. At this point the pudding is quite lose but don’t worry it will firm up and set.

Place in the fridge for at least 3-4 hours to set completely.

Before serving top your puddings with some salted peanuts, toasted coconut slices and more mango pieces.

Tip: You can make this dessert with an array of fruit and if you’re not into coconut simply cook the pudding in another plant milk you do like. It’s a very versatile and yummy dessert!

RICH AND CREAMY CHOCOLATE POTS

Yields 4-6 servings.

INGREDIENTS:

350 gram slab of firm silken tofu

200 g dark chocolate

0,33 cup maple syrup

0,5 tsp vanilla bean powder

Pinch of salt

Top with: whipped vegan or coconut cream and fresh or thawed frozen raspberries

METHOD:

Melt your chocolate by placing a bowl over a pot of boiling water. Break your chocolate in pieces into the bowl and let it melt as the bowl heats up. Mix gently at times with a spatula. Remove the bowl from the pot with a glove,it will be hot. Set aside for a minute while you make the base for the pots.

Add your firm silken tofu into a food processor along with the remaining ingredients. Process until very smooth, it will take a few minutes.

Pour in your melted chocolate through the opening in the food processor’s lid as the processor is on to mix the chocolate into the tofu base.

Dollop your chocolate mixture into small glasses or bowls, be mindful that this dessert is very rich so the servings can be quite small.

Place in fridge to set for 3-4 hours and then serve with a dollop of vegan or coconut whipped cream and some raspberries.

DECONSTRUCTED APPLE CRISP W. STEWED APPLES AND VANILLA CASHEW CREAM

Yields 4-6 servings.

INGREDIENTS:

5 medium sized red apples

2 tbsp lemon juice

2 tbsp maple syrup

1 tbsp water

1,5 tsp cinnamon

1 tsp vanilla powder

Pinch of sea salt

Oat crisp:

1 cup rolled oats

0,33 cup almond meal (or oat flour)

2 tbsp coconut oil, firm

2 tbsp maple syrup (or liquid sweetener of choice)

1 tbsp coconut sugar (or other sugar), for sprinkling

Cashew cream:

0,75 cup cashew nuts, soaked and drained

0,5 cup plant milk

2 tbsp liquid sweetener, I used maple syrup

0,5 tsp vanilla powder

METHOD:

Preheat oven to 175 degrees celsius.

Place all ingredients for the stewed apples into a medium sized pot and bring to a simmer. Leave to simmer for roughly 15 minutes or until the apples become soft and ‘fluffy’.

Mix all oat crisp ingredients in a bowl until well combined.

Spread mixture onto a lined baking tray and bake for roughly 10-12 minutes in the preheated oven. Flip halfway through and be careful not to burn.

Make the cashew cream simply by blending all ingredients together in a high speed blender until smooth. Add milk accordingly to your thickness preference, i.e. add some more plant milk if you find it’s too thick for your liking.

Layer the three components into a glass for a simple but lovely looking dessert. I start with cream, then apples, then cream again and top off with crisp.