vegetarian desserts

Chocolate Protein “Fluff” Cake with Chia Seed Jam and Fresh Fruit: What we have here is a cake of sorts. It’s more of a fluff–shall we say? It’s very tender. Eggs are replaced with zucchini, but I added an extra bit of moisture with a little oil anyway. That really lends to it melting in your mouth. It’s topped with a raspberry chia seed jam for that hit of acidity and the crunch of seeds. Also, who doesn’t love a little fresh fruit and vegetables with their protein and healthy fat? It feels like something you shouldn’t be eating first thing in the morning, but there’s absolutely no reason not to!

Protein powder is actually way more versatile than a shake, and I wanted to concoct a few other ways to use mine. While the gardening season is only in the beginning stages, I also wanted to plan a few ways to use the eight thousand zucchinis I’m going to receive from my dad this summer. It’s not just for zucchini bread, folks!

Chocolate Protein “Fluff” Cake

  • 1 scoop unflavored protein powder
  • 2 TBSP cocoa powder
  • ¼ tsp baking powder
  • pinch of salt
  • ¼ cup stevia (or any granulated sweetener you prefer)
  • ½ TBSP of any mildly flavored oil (such as grapeseed or canola)
  • ½ cup zucchini puree (zucchini and a couple TBSP of water blended together)
  • ¼ cup almond milk
  • dash of vanilla extract

Directions: Preheat the oven to 350F. In a bowl, add all the dry ingredients and whisk them together with a fork. In an additional bowl, add and mix all the wet ingredients together. Combine the wet to the dry, stir to combine, and then pour them into a ramekin or any oven safe single-serve dish you have that’s suitable. Make sure that has been hit with the no-stick spray beforehand. Bake for 20 minutes, or until the center is done. This “cake” has a very soft texture, much like any flourless cake. So, what you’re looking for is the top to be cooked over, but the inside of the cake will be extremely soft; though it shouldn’t be raw.

Raspberry Chia Seed Jam

Using chia seeds and their ability to gel means we can just use the natural sweetness of fruit and not need the added sugar to create that effect! It’s also criminally easy to make. You should totally do this for PB&Js, ‘cause no one is ever too old or too fancy for a PB&J.

  • 1 cup frozen raspberries (you could seriously use just about any fruit this way, though)
  • 1 + ½ TBSP chia seeds
  • juice of half a lemon
  • pinch of salt
  • few drops vanilla extract (optional) 

Directions: In a small saucepan and on medium high heat, add the frozen fruit (thawed), chia seeds, lemon juice, salt, and extract. Stir frequently and watch for the berries to let their liquid out. Keep stirring and heating through until the mixture begins to lightly bubble. Bring the heat down to low and allow it to simmer for a minute or two. Stir to prevent burning. Take it off the heat and prepare to store it. It can be served hot but it will thicken more in the fridge overnight. Serves 4.

Baked vanilla nectarines 🍑

• 4 nectarines
• about 1 cup of water
• coconut blossom nectar
• granola
• vanilla extract

Halve the nectarines, remove the stones and place them into a baking dish. Cover the bottom of the dish with water. Drizzle the stone pits with a mixture of coconut blossom nectar and vanilla extract; fill with granola and drizzle some more on top. Bake at 180 C for about 30 minutes, serve with cashew cream or ice cream of any kind!

🍒 Raw Black Forest Donuts 🍩

• 1 cup of cashews (soaked overnight)
• 5-6 large peeled and pitted dates
• ½ cup of chopped cherries
• 2/3 cup of coconut flour (oat flour also works) + some more to coat
• vanilla

Chocolate glazing:
• cocoa powder
• cocoa butter
• agave syrup
• vanilla

Process the cashews, dates and cherries; add some vanilla and stir. Then, insert the flour and stir well to make a smooth substance. Make little hoops with wet hands and coat them with flour (makes them look more realistic), then freeze for half an hour. Meanwhile, prepare the glazing and coat the top of the donuts; freeze for 10 more minutes. You may repeat it several times and finish the top layer with chopped fresh cherries before freezing it at last.
Keep in the freezer, place in the fridge 10 minutes before serving :)

Summertime! So, it’s time for a vegan peach galette! 🍑

• 150 ml of cold water
• 150 ml of vegetable oil
• ½ tsp of salt
• 2,5 cups of flour
• 2 peaches
• 2 tsp of chopped almonds
• ground cinnamon

Whisk together the water, oil and salt; insert the flour and stir well. Form two round bases and put sliced peaches + almonds in the central part. Bend the edges, sprinkle with cinnamon. Bake at 180 C.
If you want it to be sweeter, dash the peaches with some maple syrup 😌
Perfect with vegan ice cream!

I finally perfected my chocolate chip cookie recipe ! 🍪 I made 3 batches instead of doing readings (that I did later 😇) yesterday afternoon ! They’re HCLF, oil-free and delicious ! Here’s the recipe : Chocolate Chip cookies (makes 20) 2 cup wholewheat flour,
¾ cup sugar, ¾ cup plant based milk (I use soy)
½ mashed banana
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark chocolate chips

Preheat oven to 180°C (350°F). Mash the banana and combine with the wet ingredients and the sugar. Put the dry ingredients in a bowl. Add the wet ingredients to the dry ingredient bowl. Fold in the chocolate chips and combine well. In a non-stick plate or an oven rack lined with parchment paper, scoop one tablespoon of mixture until there is no dough left. Cook for 9-11mn until golden brown. Allow the cookies to cool down before enjoying !