5 delicious vegan desserts using milk alternatives
You don’t need dairy to make a delicious dessert.
New research has revealed that 25% of British people are now drinking plant-based milk, with the biggest users being 16-24 year olds. Emma Clifford, who covers food and drink research at Mintel, explains this rise is due to “Concerns around health, ethics and the environment”.
Because of the increase in popularity of non-dairy milks like soy, almond and coconut, and veganism in general, people are now experimenting a lot more with milk substitutes, especially when it comes to desserts. So, here are our top vegan dessert recipes using milk alternatives.
Almond Bakewell Panna Cotta
Image: Rude Health
Ingredients
For the panna cotta
- 450ml almond milk (e.g. Rude Health Almond Drink)
- 1/4 cup maple syrup
- 1/2 tsp agar powder
- 1 tsp vanilla extract
- 1 tsp almond extract
- 25ml Amaretto (optional)
- A handful of toasted almonds
For the compote
- A handful of fresh or frozen pitted cherries
- 1 tbsp maple syrup
Method
1. In a medium pan, add the Almond Drink, maple syrup and agar powder and stir well to combine.
2. Add the vanilla and almond extract and stir again.
3. Whilst stirring the mix continuously, place over a medium heat and bring to the boil. Once it begins to boil, turn it down to a simmer for two minutes still stirring continuously.
4. Take it off the heat and add the Amaretto if using.
5. Pour the mixture into a jug. Divide the mix between the moulds or ramekins on a tray.
6. Leave the mix to cool to room temperature for 20 minutes and then put in the fridge to chill completely, for at least an hour.
7. Whilst cooling, make your compote by placing the berries and maple syrup in a saucepan over a medium heat. Stir until the berries are soft and broken up a little. This should take about 20 minutes.
8. To serve, turn the panna cotta from the moulds out on to individual serving plates or serve directly from the ramekins.
9. Top with the compote and toasted almonds.
Avocado ice cream
Image: Vita Coco
Ingredients
- 2 ripe avocados
- 2 tbsp agave nectar
- 1/4 cup coconut milk (e.g. Vita Coco)
- 1 pinch peppermint extract
- 1 handful cacao nibs
Method
1. Blend the avocadoes, coconut milk, peppermint extract and agave in a high-speed blender until smooth
2. Pour into a freezer-safe dish and mix in the cacao nibs
3. Freeze for 2-3 hours and enjoy
Chocolate Coconut Bliss Balls
Image: Califia Farms
Ingredients
- 3/4 cup cashews
- 1⁄2 tablespoon cacao powder
- 1⁄2 tablespoon coconut oil
- 10-12 pitted Medjool dates
- 3/4 cup chocolate almond milk (e.g. Califia Farms)
- 2 tablespoons coconut flakes
- 1/2 tsp salt
Method
1. Place the cashews in a food processor. Pulse until the nuts are evenly crushed.
2. Add the cacao powder, coconut oil, dates, chocolate almond milk and coconut flakes and blend until thick paste forms.
3. Mould the mixture into balls and save or eat immediately. You can roll and mix toppings like cacao powder, coconut flakes or dipped in chocolate.
Chocolate Pudding pops
Image: Califia Farms
Ingredients
For the pudding pops
- 1 large avocado, pitted and diced
- 1 1/2 cups chocolate coconut / almond milk (e.g. Califia Farms)
- ½ cup pitted dates, roughly chopped
- 1/3 cup cocoa powder
- ¼ teaspoon fine sea salt
- 4 ounces dark chocolate, finely chopped
- ¼ cup coconut oil
For the toppings
- Freeze-dried raspberries
- Hemp seeds
- Shredded or flaked coconut
Method
1. In a blender combine avocado, almond milk, dates, cocoa powder, and salt. Blend until completely smooth.
2. Pour mixture into popsicle moulds, place cover on moulds, and insert popsicle sticks. Freeze solid, overnight.
3. To remove popsicles from mould, submerge mould in cool water just until popsicles release.
4. Place on a baking sheet and return to freezer for 15 minutes.
5. In a microwave-safe bowl, combine chocolate and coconut oil. Microwave in 30 second increments, stirring after each one, until fully melted and smooth. Let cool slightly.
6. Drizzle popsicles with chocolate (or transfer chocolate to a tall, narrow vessel and dip popsicles in chocolate). Sprinkle with desired toppings and return to freezer to set chocolate.
7. Once solid, take out and enjoy!
Guilt-free Chocolate Mousse
Image: Califia Farms
Ingredients
For the mousse
- ½ cup dark chocolate
- ¼ cup almond milk (e.g. Califia Farms)
- ¼ cup cocoa powder
- 2 large ripe avocados
- 2 tablespoon maple syrup
- 2 teaspoons vanilla extract
- Pinch of sea salt
For the toppings
- Coconut
- Shaved chocolate
- Strawberries
Method
1. In a food processor or high-speed blender, combine coconut milk, cacao, melted dark chocolate, avocados, maple syrup, vanilla extract and salt. Blend until smooth and creamy, stopping as needed to scrape down the sides.
2. Divide the mousse equally into four bowls or jars, and chill for at least one hour to get a more mousse-like consistency.
3. Serve mouse cold with coconut whipped cream, chocolate and strawberries, if desired.
Try out one of these recipes and send us a pic by tweeting us @goodhomesmag or posting on our Facebook page.