Frozen yoghurt shops seemed have popped up all over the place, but none that I've encountered offer vegan frozen yoghurt. I always feel a bit deprived as I walk past them.
Anyway, at least now I can make my own quick version at home!
This is a brilliant snack or dessert that can prepared in about two minutes. This photo (hurriedly taken - it had to be eaten!) doesn't do it justice. It really does have the same texture and taste as soft frozen yoghurt.
And I'm sure other frozen fruit such as blueberries would work as well.
PS: If anyone can point me in the direction of vegan frozen yoghurt in Sydney, please do!
Instant Raspberry Frozen Yoghurt (serves 1-2) (inspired by Vegie Head's Strawberry Mousse, which seems to have been removed from the website)
1/4 cup frozen raspberries (approx)
1/2 an avocado
1/2-1 tsp chia seeds
2 tsp coconut cream
2 tbsp maple syrup to taste (or other liquid sweetener)
Blend all ingredients and eat!
This idea came to me when I was swimming laps. Sometimes I think the only reason I go swimming is to have uninterrupted time to think about food!
I made these mini cupcakes for a birthday party yesterday. I loved this flavour. It is a nice change from the standard chocolate or vanilla. The pieces of chocolate biscuit make these really fun and interesting.
I made these mini cupcakes using the banana split cupcake recipe (without the pineapple preserves) from the brilliant Vegan Cupcakes Take Over the World with half a cup of roughly chopped chocolate biscuits (cookies) folded into the batter (about 5 Arnott's Choc Ripple Biscuits - they're vegan!), then piped on some vanilla buttercream icing, threw some chocolate ganache over the top and sprinkled on some crushed biscuit crumbs.
Then, of course, Sylvia added coloured sprinkles.
These were so much fun to make and decorate!
Raw desserts are a bit of a passion of mine at the moment. They are magical. This (almost raw) cheesecake I whipped up yesterday is creamy, fruity and heavenly.
Calling this cheesecake "tropical" is probably a bit of poetic license on my part (especially as I remember myself chucking random fruits into my blender whilst tasting the mixture), but I think the combination of pineapple, banana and coconut really do create a tropical taste!
I made this based on ingredients I had on hand and wanted to use up, but you could easily play around with it to make it raw.
Peter and Lexie loved this cake, but unfortunately Sylvia refused to try it. Must remember to call it an "ice cream cake" next time I make it, and maybe throw some coloured sprinkles in!
Vegan Almost Raw Tropical Cheesecake (adapted from Pineapple Coconut Cheesecake Bites)
Base
1 cup almond meal
1/2 cup soft medjool dates, packed
pinch of salt
1-2 tbsp shredded coconut for "flouring"
Filling
2 cups cashews, soaked for a few hours
2/3 cup coconut cream
1/4 cup (scant) rice milk
1/3 cup coconut oil, melted
1/3 cup maple syrup
2 tbsp rice malt syrup
juice of 1 lemon
1 cup fresh pineapple, chopped
1 large banana
1 tsp vanilla extract
pinch of salt
Combine ingredients for the base except for the shredded coconut in a food processor until it clumps when squeezed together. Scatter the shredded coconut into a pie dish or round cake pan to "flour" it. Press the mixture into the dish.
Combine all filling ingredients together in a blender until really smooth (this will take a while depending on the speed of your blender). Pour the mixture onto the base and freeze for about 2 hours.
I think this cheesecake tastes best when it's a bit soft, so if it has been in the freezer for longer than two hours or so I would defrost it a bit before eating it.
