18 Vegan desserts from around the world, explore the world of sweets

Instructions

Scoop into cling film and make a roll, refrigerate overnight, pop it onto a plate, shape it into a 🍩 ,drizzle peanut butter & choc syrup for the icing 🥜😌 add toppings, serve and ENJOYYY ✨💋

Instructions

1. Process all Base ingredients
2. Blend all Filling ingredients
3. ⁣Keep in the fridge or freezer and enjoy!!

Instructions

1. Blend the pineapple and water together, get 600ml of fresh pineapple juice.
2. Heat up the coconut cream with sugar, until the sugar is dissolved
3. Mix the agar agar with water then add into the coconut milk.
4. Add the pineapple juice.
5. Taste the mixture and adjust sweetness by adding more sugar, if needed
6. Pour the pineapple mixture into molds, or serving containers. *Add some finely diced pineapple in the mold to give extra texture and juiciness.
7. Let chill for 1 hour. Enjoy!

Instructions

1. Put all of the ingredients in a bowl and use a whisk to blend the ingredients until smooth.
2. ️Very lightly grease a pan with oil over medium heat. I use coconut oil.
3. ️Pour 1 ladle of the crepe mixture into the pan and twirl the pan so the batter covers the surace evenly.
4. Cook the crepe for about 2 min, or until the edges start to slightly lift. Then use a spatula to flip the crepe to the other side.
5. Remove from the pan onto a large plate. Wait a minute for the crepe to cool, then roll.
6. You can leave your crepes plain or add a filling before you roll them.
   
   Filling ideas: jam, marmelade, vegan nutella, fruit.

Instructions

1. Melt butter, syrup and chocolate together until you get a silky mixture.
2. Break up biscuits and add to mixture.
3. Add marshmallows, peel and walnuts.
4. Spoon into a greased and lined dish (ours was about 11” x 5”) and sprinkle with more marshmallows.
5. Put in the fridge to cool and harden.
6. Once cooled, sprinkle with @tateandlylesugars icing sugar, cut into squares. We got 24 squares from our mixture.

Instructions

1. Grease a loaf pan and preheat the oven to 180°C. Make the sponge by combining the wet ingredients in a large bowl, then combining the dry in a medium bowl. Dump the dry ingredients into the wet and whisk just until a smooth batter forms. Bake it for 30 minutes or until it springs back to the touch.
2. Cool the cake and make the caramel in the meantime.
3. Combine the sugar and water in a medium sized saucepan, cook on medium heat until the sugar begins to turn amber in color. Don't stir because that can cause the sugar to crystallize. Once it is amber, remove from the heat and carefully stir in the butter (it was sputter and bubble). Then, stir in the milk and soy sauce until smooth. Set aside to cool.
4. To make the cheesecake, blend everything together until smooth and creamy.
5. Pour the cheesecake over the cooled chocolate cake. Top with the remaining caramel sauce and the physalis.

Instructions

 Roll tablespoonfuls of the mixture into snack-sized balls

Instructions

1. In a large bowl, stir together the lukewarm water, 1 tablespoon of the 1/3 cup organic cane sugar, and active dry yeast
2. Set this mixture aside and allow it to activate for 10-15 minutes.
   In the meantime, whip the aquafaba.
3. Grab a medium bowl and add in the aquafaba along with the cream of tartar.
4. Mix using a hand mixer or a standing mixer, whip it on high for 5-10 minutes or until it is light and fluffy. Set aside.
5. Once the yeast has activated, add in the remaining sugar along with the melted vegan butter, and vinegar.
6. Gently mix that all together until uniform. Set aside.
7. In another large bowl, mix together 4 cups of all-purpose flour, baking soda, salt, and cinnamon.
8. Slowly begin to pour the dry mixture into the wet mixture, mixing as you go so that it is easier to combine, and stop when there is about 1 cup of dry mixture remaining.
9. Gently fold in the aquafaba, scraping down the bowl as needed to get every last bit.
10. Add in the remaining dry mixture in to form a soft dough. If the mixture is still moist, add in additional flour, 2 tablespoons at a time (we found this unecessary).
11. Once it becomes a soft and supple dough, transfer it to a floured work surface and knead for 10 minutes, or until smooth.
12. Place the dough into a large greased bowl and flip it once in there to make sure it is coated and moist.
13. Cover with a clean dish towel and set it in a warm place to rise for 2 hours.
14. When there are about 20 minutes left for rising time, prepare the toppings. Keep in mind that the topping ingredients are each for all 12 conchas.
15. If you would like to use both colors, simply half the topping ingredients.In a medium bowl, cream together the softened butter and sugar using a hand mixer.
16. Once creamed, stir in the flour and vanilla extract by hand. Split the dough-like mixture into 2 part and separate them into two smaller bowls.
17. In one bowl, add in all of the ingredients for the chocolate topping, and in the other add everything for the turmeric topping.
18. Using a spoon, mix the dough until everything is well combined. You will need to go in with your hands at the end to make sure they are well coated and the colors are well distributed and uniform throughout (you don’t want spots of white). Set aside.
19. Line 2 large baking sheets with parchment paper or silicone baking mats.
20. Punch down rising dough and divide it into 12 pieces. We used a scale to be sure they were all even.
21. Roll each dough into smooth balls by tucking the dough under itself.
22. Place 6 dough balls on each baking sheet, spacing them out as they will continue to rise.
23. Divide each topping into 6 pieces. Grab a piece of parchment or wax paper and fold it in half. The folded piece should be a little bit larger than the width of the concha dough.
24. Roll one of topping pieces into a small ball and place it in between the two pieces of parchment paper. using a rolling pin or a jar (we preferred the jar as it was easier) roll the ball out into a circle as wide as the concha dough balls.
25. Place the round on top of a dough ball and gently press it in so that it is sticking to the dough.
26. Continue with the rest of the topping dough. We recommend you use two sets of parchment paper to prevent the colors from mixing.
27. Using a sharp knife or a concha mold, cut grooves into topping to resemble the grooves on a scallop shell.
28. It may be a little bit difficult at first but you will get the hang of it!
    Cover the rolls with two clean towels and allow them to rise in a warm place for another hour.
29. Preheat the oven to 375°F when the rolls are almost done rising. Once risen, bake the conchas for 13-15 minutes, or until golden brown.
30. Remove from sheets and cool completely on wire racks before digging in.
    
    
    
    

Instructions

1. Cut apples into small pieces and mix Evelyn into a food processor.
   
   I added a bit of Granola as well for a little crunch.
   
2. Bake for 350 for 30 minutes.

Instructions

1. Preheat your oven to 170 Celsius and prepare a bread pan.
2. Mash the bananas, then add all the liquid ingredients and mix well.
3. Sift in dry ingredients and mix just until you don’t see any dry lumps.
4. Pour into a baking pan and place remaining banana on top, sliced in half.
5. Bake for about 45 min or until a toothpick comes out clean.
6. Wait for it to fully cool before slicing!

Instructions

1. Combine wet ingredients.
2. Combine dry ingredients.
3. Then mix the dry in with the wet.
4. And then top with whatever you fancy. I topped mine with figs, blueberries, pomegranate and golden syrup.

Instructions

1. Set 2 cookies aside to crush on top of the truffles. Crush the remaining cookies in a bowl with a rolling pin to make fine crumbs.
2. Add the cream cheese and Lotus Spread. Mix with the cookie crumbs. When it starts to stick together, press it with your hands to get a dough-like consistency.
3. Refrigerate the dough for 60 minutes.
4. Once chilled, divide the dough up into 15 pieces roughly a tablespoon size and roll into balls. You should end up with roughly 15 balls.
5. Melt the chocolate in a bowl and then let it cool for a minute. Then use it to coat each ball and make sure the ball is all covered. Set the balls on a plate and sprinkle with crushed cookies from the biscuits you set aside before chocolate starts to set.
6. Place them into the fridge for 1 hour, or until the chocolate has hardened, before enjoying.

Instructions

1. Warm up your milk and add corn starch, Mix with a spoon until all the lumps are dissolved. It's easier to do it on a low heat
2. Add sugar, rose water and orange blossom water. Stir constantly until the mixture thickens up.
3. Pour the Muhallabia into serving bowls and place in the fridge to chill for at least an hour before serving. Garnish with fresh or dried rose petals, crushed nuts , dried fruits or fresh fruits

Happy Cooking !👩‍🍳