Chuck Noland - The Impeccable Vegan Dessert Cookbook: Heavenly Vegan Desserts Just For You
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- Book:The Impeccable Vegan Dessert Cookbook: Heavenly Vegan Desserts Just For You
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The Impeccable Vegan Dessert Cookbook:
Heavenly Vegan Desserts Just For You
YOUR GIFT
I wanted to show my appreciation that you support my work so Ive put together a free gift for you .
http://bonusfreebook.org/
Just visit the link above to download it now.
I hope you like this small gift.
Thank you for attention!
Warmest Wishes,
Chuck Noland
Table of Contents
If you are thinking about switching to vegan diet, the most important thing you should bear in mind is that it is not simply a diet, or a weight-loss program, it is an entire healthy lifestyle that might transform you into a happier and healthier person!
You might find vegan eating patterns a bit complex and difficult to follow at the beginning but I am truly confident that they will fascinate you once you discover the long-term benefits.
Becoming a vegan is actually pretty simple as long as you follow some important rules and principles.
If you chose to go vegan, you have to exclude all foods of animal origin from your diet. Therefore, you can forget about eating meat, dairy, eggs and honey but by now you should have already heard that there are some awesome replacements for each of the excluded groups of foods available on the market.
You can enjoy a lot of veggies, fruits, beans, legumes, cereals, tofu, seeds, healthy oils, nut-based milk and butter and many other delicious products.
There are so many wholesome and delicious vegan recipes available out there but I know it can be tricky to find healthy and tasty vegan dessert recipes for those of you who are craving for a sweet treat after a hearty dinner or energizing breakfast.
So if you are willing to know whether you can still enjoy a tasty dessert if you opt for this lifestyle the answer is: of course you can.
And this Vegan Dessert cookbook is here to help you, by offering a collection of hand-picked and tested ideas for a variety of vegan desserts including vegan cakes, vegan cups, vegan ice cream, vegan granola bars and many other exquisite treats.
All these desserts are prepared from fresh, un-processed and wholesome ingredients, making them not only insanely tasty, but also super healthy.
Now, lets get to work! Lets discover together the best vegan desserts ever! Have fun and enjoy them all! They are truly magical and special!
Vegan Cake Recipes
Preparation time: 2 hours and 10 minutes
Cooking time: 0 minutes
Servings:
Ingredients:
For the frosting:
- 2 tablespoons lemon juice
- 2 cups cashews soaked
- 2 tablespoons coconut oil, melted
- 1/3 cup maple syrup
For the cake:
- 1 cup pineapple, peeled and chopped
- 2 carrots chopped
- 1 and cups oatmeal flour
- 1 cup dates
- cup coconut, dried and shredded
- teaspoon cinnamon powder
Directions:
- In a blender, mix the cashews with lemon juice, oil, maple syrup, and a splash of water, pulse and transfer to a bowl.
- In your clean blender, mix the carrots with the flour, dates, pineapple, coconut and cinnamon, pulse and spread evenly half of this batter into a cake pan.
- Add 1/3 of the frosting mix, spread, add the rest of the cake batter, spread as well and top with the rest of the frosting.
- Keep in the freezer for a few hours, slice, garnish with nuts and seeds, and serve.
Enjoy!
Nutritional information: calories 220, fat 3, fiber 5, carbs 16, protein 4
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings:
Ingredients:
- 3 cups coconut flour
- cup avocado oil
- 1 and cup cashew butter
- 1 teaspoon vanilla extract
- 1 cup stevia
- 1 and cup apple sauce
- 2 teaspoons baking powder
- 1 and cups almond milk
- 2 tablespoons white vinegar
- cup vegan brown sugar
- 16 pecans
- 16 pineapple slices
Directions:
- Grease 2 cake pans with the oil, sprinkle some of the flour, brown sugar and cup butter and spread evenly in each pan.
- Put 1 pineapple slice in the middle of each pan, add the rest of the slices in a circle around the edges of cake pans and add 1 pecan in the middle of each pineapple slice (alternatively you can use cherries instead of pecans).
- In a bowl, combine the milk with white vinegar and whisk.
- In another bowl, add the rest of the cashew butter, the stevia, vanilla and the apple sauce, whisk and add over the milk.
- Add the flour and the baking powder, whisk everything, pour over the pineapple slices in the cake pans, spread, bake at 350 degrees F for 40 minutes, leave them to cool down, turn the cake upside down, slice and serve.
Enjoy!
Nutritional information: calories 200, fat 10, fiber 5, carbs 17, protein 4
3 Layers Cake
Preparation time: 3 hours and 10 minutes
Cooking time: 0 minutes
Servings:
Ingredients:
- cup coconut oil, melted
- 1 cup quinoa
- cup coconut sugar
For the mint layer:
- 1 cup raw cashews soaked and drained
- cup water
- 1 tablespoon lemon juice
- 1/6 cup mint, chopped
- 1/6 cup coconut sugar
- 2 teaspoons spirulina powder
- 1 tablespoon coconut oil, melted
- 2 tablespoons chia seeds
For the vanilla layer:
- 1 and 1/6 cups cashews, soaked well and drained
- 1 tablespoon lemon juice
- cup water
- 1 tablespoon coconut oil, melted
- 1/6 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
For the pink layer:
- cup water
- 1 cup cashews, soaked well and drained
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil, melted
- 1/6 cup coconut sugar
- 2 tablespoons chia seeds
- cup red beet, sliced
Directions:
- In a blender, mix the quinoa with cup oil, and cup sugar, pulse well, transfer this to a cake pan, spread on the bottom and keep in the fridge while making the layers batter.
- In a blender, mix 1 cup cashews with cup water, 1 tablespoon lemon juice, 1/6 cup coconut sugar, 1/6 cup mint, 2 teaspoons spirulina, 2 tablespoons chia seeds, and 1 tablespoon coconut oil, pulse well and transfer to a bowl.
- Clean the blender, add 1 and 1/6 cups cashews, cup water, 1 tablespoon lemon juice, 1/6 cup coconut sugar, 1 tablespoon oil, 2 tablespoons chia seeds, and 1 teaspoon vanilla extract, pulse well and transfer to another bowl.
- Clean the blender again, add 1 cup cashews, cup water, 1 tablespoon lemon juice, 1/6 cup coconut sugar, 1 tablespoon oil, cup red beet, and 2 tablespoons chia seeds, pulse well again and transfer to another bowl.
- Take cake crust out of the fridge, spread the mint layer evenly, add the vanilla layer, spread again, add the red beet layer at the end, also spread, keep in the fridge for a few hours, slice and serve.
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