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Vegan Cream Tart

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make this delicious vegan cream tart. Perfect for birthdays and other festive events. With this cake, you’ll definitely impress all your guests. And it’s actually not as hard to make as it looks.

How to make the pastry for the vegan cream tart?

To make the pastry put the all-purpose flour, powdered sugar, vanilla essence, vegan butter, and a pinch of salt in a bowl. Make sure the butter is at room temperature and cut in smaller cubes. This will make it easier to knead the dough.

If you like you can mix the ingredients first with a spoon and start kneading when the butter has dissolved a little. This will make the kneading less messy. You can also use a food processor to knead the dough. Knead until the ingredients are well combined and you can make a ball.

Place the ball in the refrigerator for 30 minutes.

  • All-purpose flour
  • Powdered Sugar
  • Vegan Butter at room temperature
  • Pinch of salt
  • Vanilla essence
  • Knead and refrigerate for 30 min

How to roll the dough for the vegan Cream Tart?

After 30 minutes take the ball out of the refrigerator and split the ball into 2 parts. Each part will be one layer for the cake. We’re going to roll the dough into a circle shape with a hole in the middle to make the cake look pretty. But you cal also make a different shape. A heart for example for valentine’s day.

After you’ve split the dough proceed to roll one of the halves into a ball. Make sure you place the dough on parchment paper, otherwise it will be very difficult to transfer the dough to a baking tray after you’ve made the circle shape.

  • Split into 2 parts
  • Roll one half into a ball

Flatten the ball and keep the shape as round as possible. This will help to roll the dough into a circle. Next, roll the dough into a circle. Make sure the dough is 3-4mm thick and roll the dough into different directions to stretch the dough evenly. Put cling film over the dough to prevent the dough roller from sticking to the dough.

  • Flatten and shape the dough into a circle
  • Roll the dough into a circle (3-4mm thick)

To make a perfect circle we’re going to cut the dough with a round shape with a diameter of 24cm. I’ve used a cake tin to cut the circle. But you can for example also use a large bowl. Just place the cake tin or bowl on top of de dough and press to cut the dough. Next, remove the excess dough and clean the edges.

  • Cut the dough with circle shaped object (24cm)
  • Clean edges

Next, we’re going to cut a circle in the middle. You can use a cooking ring as I did or a small bowl. Preferably with a diameter between 11-12 cm. Press the object into the dough to cut the circle. And remove the excess dough from the middle. You can use the leftover dough to make cookies.

Place the circle on a baking tray and refrigerate while you make the second circle. The second circle has to be exactly the same as the first one. Just repeat all the steps. And check if you cut the circle in the middle at the same spot as you did for the first circle. Also, refrigerate the second circle if the oven isn’t at the right temperature yet.

  • Cut a smaller circle (11-12cm)
  • Remove excess
  • Refrigerate

How to bake the dough for the Vegan Cream Tart?

Preheat the oven at 180°C and bake both circles for 20-25 minutes. The pastry is done when the color has turned slightly browner and the dough feels firm. Make sure you don’t keep the dough in the oven for too long because the taste will not be as good. The pastry will have a cookie texture and will become more crispy after it cools.

Let the dough cool off completely before you pipe the filling.

  • Bake 20-25 min at 180°C

How to make the frosting for the vegan Cream Tart?

For the filling, you’ll need vegan cream cheese, powdered sugar, vanilla essence, and vegan whipping cream. You can buy the vegan cream cheese and vegan whipping cream or make it yourself. I decided the make a vegan cream cheese with soy yogurt and buy a soy whipping cream. But you can make a vegan cream cheese with any plant-based yogurt. And a whipping cream with coconut milk.

The vegan cream cheese was really easy to make. Just put the plant-based yogurt in a strainer with a clean towel or cheesecloth. Place the strainer in a bowl and let the plant-based yogurt drain for 18 hours. There will be a lot of water in the bowl and your plant-based yogurt will have turned into a much firmer substance.

  • Drain Plant-Based Yogurt
  • After 18 hourts
  • The result

Put the vegan cream cheese and powdered sugar in a bowl and mix.

  • Vegan cream cheese
  • Powdered sugar
  • Mix

Whip the vegan whipping cream in a separate bowl and add vanilla essence.

Fold the whipped cream in two parts into the cream cheese mixture.

How to pipe the filling for the vegan Cream Tart?

The pastry and the filling are ready. Now we only have to pipe the filling and decorate the cake in any way you like. To pipe the filling you have to use a piping bag.

Before you start filling the cream tart I recommend placing the pastry for the bottom on a pretty plate. This way you won’t have to replace the Cream Tart anymore after filling. The pastry is delicate and it will be difficult to replace after you’ve added the frosting.

Also, if you’ve never used a piping bag I recommend practicing a little first. You can practice on a clean plate or on parchment paper. You can re-use the frosting if you need to. I also recommend placing the pastry on the plate you’ll be serving the cake on.

To make the filling look beautiful you can make rows with three dots as shown in the picture below. Start with one row, add a second, a third, and continue until your entire circle is covered.

After you’ve covered the bottom layer with the frosting, place the second layer on top and make rows with three dots until you’ve also covered the top with the frosting.

How to decorate the Vegan Cream Tart?

For this part, you can get as creative as you want or keep it simple. I decided to add pink roses, gold-covered chocolate strawberries, and raspberries. But you can also make the cake with different fruits as the roses and strawberries are a little more time-consuming.

I bought the roses 2 days in advance. Pick roses that are already a little open. I made the strawberries on the same day as the cake. The cake and strawberries will be fine after 24 hours. But the fresher the safer. I recommend making the cake the evening before you’re going to serve the cake.

Vegan Cream Tart

In this recipe, I’ll show you how to make this delicious vegan cream tart. Perfect for birthdays and other festive events. With this cake, you’ll definitely impress all your guests.… Desserts Vegan Cream Tart European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For the Pastry

  • 380g All-Purpose flour
  • 75g Powdered sugar
  • 230g Unsalted plant-based butter at room temperature
  • Pinch of salt
  • 1 tsp Vanilla essence

For the cream frosting

  • 250g vegan Cream cheese (or 400g plant-based yogurt)
  • 110g Powdered sugar
  • 250g Vegan whipping cream
  • 1 tsp Vanilla essence

Decorations

  • Fresh fruit
  • Roses (optional)
  • Vegan chocolate strawberries (Optional)

Tools

  • Piping Bag
  • 24cm round cake tin or bowl
  • 11-12cm round cooking ring or bowl

Instructions

Making the dough

  1. Put the flour, powdered sugar, vanilla essence, vegan butter, and a pinch of salt in a bowl. Make sure the butter is at room temperature and cut in smaller cubes. This will make it easier to knead the dough.
  2. Knead the dough until you can make a ball
  3. Refrigerate 30 minutes

Making the circle shape

  1. Split the ball in half.
  2. Roll one half into a ball and flatten the ball on parchment paper
  3. Roll the dough into a circle (3-4mm thick). You can use cling film to prevent the roller from sticking to the dough
  4. Use a round cake tin or bowl with a diameter of 24cm to cut the dough into a circle. Just place the cake tin or bowl on top of the dough and press. Remove the tin or bowl and clean the edges of the circle. 
  5.  Next, find a smaller object to cut another circle with a diameter of 11-12 cm. You can use a cooking ring or small bowl for example.
  6. Cut a smaller circle in the middle of the larger circle. Remove the excess dough from the middle and clean the edges if needed.
  7. Repeat the steps for the second half of the dough. Refrigerate the first circle while you work on the second.

Baking the pastry

  1. Preheat the oven at 180°C and bake the pastry for 20-25 minutes.
  2. The pastry is done when the color has turned slightly browner and the dough feels firm.
  3. Let the dough cool completely.

Making the cream frosting

  1. Mix the vegan cream cheese with powdered sugar. (Above you can find instructions to make your own vegan cream cheese).
  2. Whip the vegan whipping cream with the vanilla essence. 
  3. Fold the whipped cream into the vegan cream cheese in two parts.

Piping the filling

  1. Place one of the pastry circles on a pretty plate.
  2. Put a little bit of the frosting in a piping bag and make rows with 3 dots. Continue until you've covered the entire pastry. 
  3. Carefully place the second pastry on top of the dots. And also make rows with 3 dots until you've covered the entire pastry.

Decorate the cake

  1. Decorate the cake in any way you like. You can add red fruit for example, chocolate strawberries or even roses. 

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BreakfastDessertsRecipes

Vegan Mini Pancakes (Poffertjes)

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make these delicious vegan mini pancakes. These mini pancakes are a traditional dutch dish also called poffertjes. They are a lot of fun to make and taste really good with some powdered sugar, fruit, or vegan butter.

How to make Vegan Pancake Batter?

For the batter, you’ll only need 3 ingredients. Flour, Plant-based milk, and a flax egg.

Start by preparing the flax egg as the flax egg needs a few minutes to thicken. To make the flax egg mix 1 tbsp of ground flax seeds with 3 tbsp of warm water and let it soak for a few minutes. I always grind my own flax seeds as they do not sell ground flax seeds in my local supermarket.

When the flax egg has thickened you can mix the flour, flax egg, and milk in a large bowl until combined well. And the batter is ready for baking!

How to bake Vegan Mini Pancakes?

To get the perfect mini pancake or poffertjes shape traditionally a poffertjes pan is used. But unless you are dutch and have a lot of cabin space I assume you don’t have one. So instead you can use a cake pop maker like me or just a regular pan.

When you are using a regular pan just make sure to add just a little of the batter for each pancake. They won’t be as fluffy as with the cake pop maker or the poffertjes pan but they will still taste delicious.

Grease the pan with a little vegan butter and pour the batter in the holes or in small amounts in your regular pan.

Bake the mini pancakes for a couple of minutes and flip them to the other side when the top is dry. Bake a couple of minutes longer until the inside is cooked and remove the mini pancakes from the pan.

The finished mini pancakes should look like this.

Toppings for the Vegan Mini Pancakes.

Traditionally the mini pancakes or poffertjes are served with butter and powdered sugar. But you can add any topping you like. I added powdered sugar, raspberries, and agave syrup.

Vegan Mini Pancakes (Poffertjes)

In this recipe, I’ll show you how to make these delicious vegan mini pancakes. These mini pancakes are a traditional dutch dish also called poffertjes. They are a lot of… Breakfast Vegan Mini Pancakes (Poffertjes) European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Pancake Batter:

  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp warm water)
  • 200g All-purpose flour
  • 350ml Plant-based milk
  • Vegan butter for baking

Topping options:

  • Powdered sugar
  • Fruit
  • Agave or maple syrup
  • Vegan Butter

Instructions

  1. Make the flax egg by mixing 1 tbsp of ground flax seeds with 3 tbsp of warm water 
  2. Wait for the flax egg to thicken and mix the flax egg with flour and plant-based milk.
  3. Grease a pan with plant-based butter and add small amounts of the batter.
  4. Bake the mini pancakes for a couple of minutes and flip them to the other side when the top is dry.
  5. Bake a couple of minutes longer until the inside is cooked and remove the mini pancakes from the pan.
  6. Add any toppings you like and enjoy!

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DessertsRecipesSnacks

Vegan Sesame Balls with Black Sesame Filling

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make delicious Chinese fried sesame balls with black sesame filling. These sesame balls are perfect for dim sum. But you can of course also enjoy them as a snack or dessert. The sesame balls don’t contain any dairy or eggs so they are perfect for vegans.

How to make the dough for the sesame balls?

To get the perfect dough for the sesame balls it is very important to use glutinous rice flour. This recipe won’t work if you use regular rice flour. You can find glutinous rice flour in Asian grocery stores.

Start by boiling the water in a pan and add 30g white sugar. Let the sugar dissolve and set the pan aside.

  • Water
  • Sugar

Next, put the glutinous rice flour in a bowl and add the hot water with the dissolved sugar. Mix the water with the flour and knead until you can form a ball. You can add a little extra glutinous rice flour if the dough is still sticking to your hands after kneading. Or add more water if the dough is too dry.

After kneading add 1 tsp of vegetable oil and knead again. Make a nice ball and let the dough rest for 10 minutes.

  • Glutinous Rice Flour
  • The hot water with sugar
  • Knead
  • Vegetable Oil
  • The finished dough!

How to make the black sesame filling for the sesame balls?

For the black sesame filling, you’ll need roasted black sesame seeds, sugar, and vegetable oil. Just blend all ingredients in a high-speed processor until you get a sticky paste. The paste should be sticky enough to make balls.

Divide the sesame paste into 8 parts and roll 8 balls with your hands. Be careful the black sesame can stain.

  • Black Sesame
  • Sugar
  • Vegetable Oil
  • The finished paste
  • Roll 8 balls

How to Make Sesame Balls with Black Sesame Filling?

After you’ve made the black sesame filling and let the dough rest for 10 minutes it’s time to make the sesame balls. Roll the dough on a clean surface and cut it into 8 parts. Roll each part into a ball.

You should have 8 balls of black sesame and 8 balls of dough. Take one of the dough balls and flatten the ball with your fingers. Put a sesame ball on the dough and fold the dough over the black sesame filling.

  • Roll the dough
  • Divide
  • Cut in 8 parts
  • Flaten the dough
  • Fill with black sesame
  • Fold dough over black sesame
  • Fold dough over black sesame
  • Finished ball

When you have 8 balls with black sesame filling it is time to cover the balls with sesame seeds. Before you roll the ball into the sesame seeds make sure you cover the balls with a little bit of water. I just put a little water on my fingers and spread it onto the ball.

  • Sesame seeds
  • Cover with water
  • Roll in sesame seeds

How to Fry the Sesame Balls?

The sesame balls are almost ready. The only step that’s left is to fry the sesame balls. Make sure you put a nice amount of vegetable oil in a frying pan. At least half of the sesame balls should be covered with oil.

When the oil is hot you can put the sesame balls in the oil. Bake the sesame balls on medium heat until they become golden brown. This should take a couple of minutes. The sesame balls don’t need a very long time to fry. Place the fried sesame balls on paper towel to soak up the excess oil.

Let the sesame balls cool a little and they are ready to enjoy!!!

Vegan Sesame Balls with Black Sesame Filling

In this recipe, I’ll show you how to make delicious Chinese fried sesame balls with black sesame filling. These sesame balls are perfect for dim sum. But you can of… Desserts Vegan Sesame Balls with Black Sesame Filling European Print This
Serves: 8 sesame balls
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

150g Glutinous rice flour
120ml Water
30g Sugar
1 tsp Vegetable oil
70g Roasted black sesame seeds
2 tbsp Vegetable oil
15g Sugar
30g White sesame
Oil for baking

Instructions

Making the dough

  1.  Boil the water in a pan and add 30g white sugar. Let the sugar dissolve and set the pan aside.
  2. Put the glutinous rice flour in a bowl and add the hot water with the dissolved sugar
  3. Mix the water with the flour and knead until you can form a ball. 
  4. After kneading add 1 tsp of vegetable oil and knead again.
  5. Make a nice ball and let the dough rest for 10 minutes.

Making the black sesame filling

  1. Blend the roasted black sesame seeds,  15g sugar, and 2 tbsp vegetable oil in a food processor until you get a sticky paste. 
  2. Divide the sesame paste into 8 parts and roll 8 balls with your hands.

Making the sesame balls with the black sesame filling.

  1.  Roll the dough on a clean surface and cut it into 8 parts. Roll each part into a ball.
  2. Take one of the dough balls and flatten the ball with your fingers.
  3. Put a sesame ball on the dough and fold the dough over the black sesame filling.
  4. Roll the ball between your hands until you have a smooth surface.
  5. Repeat this process for each ball.
  6. Next, cover each ball with a little water and dip it in the white sesame seeds.

Frying the sesame balls.

  1. Put a nice amount of vegetable oil in a frying pan. At least half of the sesame balls should be covered with oil.
  2. When the oil is hot you can put the sesame balls in the oil. 
  3. Bake the sesame balls on medium heat until they become golden brown. This should take a couple of minutes
  4. Place the fried sesame balls on paper towel to soak up the excess oil.
  5. Let the sesame balls cool a little and they are ready to enjoy!!!

 

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DessertsBreakfastRecipes

Vegan Granola Cups

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make these delicious healthy vegan granola cups. Perfect for an easy make-ahead or to-go breakfast!

How to Make Vegan Granola Cups?

The vegan granola cups are really easy to make. Just mix all ingredients for the cups in a large bowl. The result is delicious granola.

  • Rolled Oats
  • Crushed Almonds
  • Agave Syrup
  • Almond Butter
  • The finished granola

Next, divide the granola into a cupcake tray. Don’t forget to grease the tray If you don’t have a silicone one. You can make the cup shape with a spoon or with a small glass. Make sure you press the granola a little so the shape won’t fall apart.

Bake the cups at 190°C for 15-20 minutes. The finished cups should have a brown color as shown below. Let the cups cool completely before removing them from the tray and you’ll have a perfect crunchy cup

Vegan Granola Cup Toppings.

You can put anything you like in the granola cups. I added soy yogurt, drizzled some vegan chocolate on top, and added raspberries. But you can also add a flavored vegan yogurt and any fruit you like. Strawberries, berries, bananas, and mango would be my favorites.

The finished cups!!

If you want to store the cups and eat them later I recommend putting the chocolate at the bottom of the cup and freezing the cups. When you want to eat the cups you can take them out of the freezer, let them thaw for a few minutes, and fill them with yogurt and fruit.

Vegan Granola Cups

In this recipe, I’ll show you how to make these delicious healthy vegan granola cups. Perfect for an easy make-ahead or to-go breakfast! How to Make Vegan Granola Cups? The… Desserts Vegan Granola Cups European Print This
Serves: 12 cups Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

150g Oats
100g crushed Almonds
100g Almond butter
100g Agave syrup
50g Vegan Chocolade
400g Vegan Yoghurt
Fruit for topping

Instructions

  1. Mix the oats, crushed almonds, agave syrup, and almond butter in a large bowl to make the granola. 
  2. Divide the granola equally in a cupcake tray.
  3. Press the granola in the tray and make a cup shape with a spoon or small glass.
  4. Bake the cups at 190°C for 15-20 minutes. The finished cups should have a brown color.
  5. Let the cups cool completely before removing them from the tray.
  6. Fill the granola cups with yogurt
  7. Drizzle melted chocolate on top
  8. Add your favorite fruit.

Enjoy!

Notes

If you want to store the cups and eat them later I recommend putting the chocolate at the bottom of the cup and freezing the cups. When you want to eat the cups you can take them out of the freezer, let them thaw for a few minutes, and fill them with yogurt and fruit.

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Desserts

Banana Cream Pudding Pie

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make this super easy vegan banana cream pie. The pie doesn’t require any baking and has a delicious banana pudding filling. This pie is so creamy you won’t even notice that there is no dairy used in this recipe.

How to make the banana cream pie crust?

For the crust, I’ve decided to make a no-bake crust. If you want you can also make the crust from scratch. For the no-bake crust simply crush some pitted dates and vegan cookies in a food processor and add the melted butter and blend until you have a sticky crumby paste.

  • Vegan Cookies
  • Pitted Dates
  • Melted Vegan Butter

Grease a baking pan with plant-based butter. I’m using a Ø 30cm baking pan.

To make the crust use half of the dough for the bottom and the other half for the sides. Start with the bottom and make sure you press the dough firmly so it won’t break when you’re going to slice the cake. When the bottom is done you can start with the side. Divide the dough evenly and press the crust firmly against the side of the pan. Make sure you level the top of the crust with the edge of the pan. You can use a spoon or your hands to do so.

  • Half of the dough for the bottom
  • The other half for the side
  • Make sure everything is firmly pressed.

How to make a vegan pudding?

When the crust is done you can make the pudding. Put the sugar and corn start in a pan. Don’t put the stove on yet. First, mix the sugar and corn starch until all lumps are gone.

  • Sugar
  • Corn Starch
  • Whisk

Next, add a little plant-based milk and mix again until all lumps are gone. Add the rest of the milk and turn the stove on. Whisk until the mixture starts to thicken.

  • A little plant-based milk
  • Whisk
  • Add rest of plant-based milk

When you have a thick pudding you can turn the stove off and let the pudding cool to room temperature. Add the vanilla essence when the pudding is at room temperature.

  • Vanilla Essence
  • Finished consistency

Next mix in the whipped cream. I used a store-bought soy whip cream. But you can also make coconut whip cream for example.

  • Add whipped cream
  • Mix

Scoop the pudding in the crust.

How to decorate the Banana Cream pie?

You can decorate the banana cream pie anyway you like. I’ve decided to put half of the bananas in the pie and the other half on top of the pie as decoration.

Put the pie in the freezer for 2-3 hours before adding the final decorations. Add the final decorations right before serving.

Serve immediately to prevent the whip-cream from melting. You can store the pie in the freezer if you want but the pie tastes best when served immediately.

Enjoy!

Vegan Banana Cream Pudding Pie

In this recipe, I’ll show you how to make this super easy vegan banana cream pie. The pie doesn’t require any baking and has a delicious banana pudding filling. This… Desserts Banana Cream Pudding Pie European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Ingredients:
300g Vegan Cookies
100g Pitted Dates
160g Plant-Based Butter
200g Sugar
8 TBSP Corn Starch
1 Liter Plant-Based Milk
2 Tbsp Vanilla Essence
2 Big spoons (60g) of Vegan Whip Cream (You can buy one or make coconut whip cream)
3 Fresh Bananas
Vegan Whip Cream for decoration.
Ø 30cm Baking Pan

Instructions

Making the pie crust

  1. Grease a baking pan with plant-based butter. I'm using a Ø 30cm baking pan.
  2. For the no-bake crust simply crush some pitted dates and vegan cookies in a food processor and add the melted butter and blend until you have a sticky crumby paste.
  3. To make the crust use half of the dough for the bottom and the other half for the sides. Start with the bottom and make sure you press the dough firmly so it won't break when you're going to slice the cake.
  4. When the bottom is done you can start with the side. Divide the remaining dough evenly and press the crust firmly against the side of the pan. Make sure you level the top of the crust with the edge of the pan. You can use a spoon or your hands to do so.

Making the vegan pudding

  1. Put the sugar and corn start in a pan. Don't put the stove on yet. First, mix the sugar and corn starch until all lumps are gone.   
  2. Next, add a little plant-based milk and mix again until all lumps are gone. Add the rest of the milk and turn the stove on. Whisk until the mixture starts to thicken. 
  3. When you have a thick pudding you can turn the stove off and let the pudding cool to room temperature. Add the vanilla essence when the pudding is at room temperature.
  4. Next mix in the whipped cream. I used a store-bought soy whip cream. But you can also make coconut whip cream for example.
  5. Scoop the finished pudding in the crust. 

Decorating and finishing the banana cream pie

  1. You can decorate the banana cream pie any way you like. I've decided to put half of the bananas in the pie and the other half on top of the pie as decoration. 
  2. Put the pie in the freezer for 2-3 hours before adding the final decorations.
  3. Add the final decorations right before serving.
  4. Serve immediately to prevent the whipped cream from melting. You can store the pie in the freezer if you want but the pie tastes best when served immediately.

Enjoy!

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Desserts

Healthy Magnum Without Mould

by kimchicooking
written by kimchicooking

In this recipe I’ll show you how to make three different magnum ice cream bars without a mould. This recipe is perfect if you are looking for a healthy substitute for a magnum bar and don’t have a magnum or popsicle mould at home.

Healthy Chocolate Magnum.

The first flavour is Chocolate! For all flavours I’m using banana as the base. Bananas are naturally sweet and healthy. They’ll also give a creamy texture and are very easy to shape.

Start by blending the bananas, cocoa powder and plant based milk in a food processor. When you have a smooth texture you can add in some chopped dark vegan chocolate.

  • Bananas
  • Cacao Powder
  • Plant Based Milk
  • The finished ice cream
  • Add some chocolate chunks

Healthy Strawberry Magnum.

For the strawberry flavour blend the bananas, strawberries and plant based milk in a food processor. When you have a smooth texture you can add some diced fresh strawberries.

  • Bananas
  • Strawberries
  • Plant Based Milk
  • The finished Ice Cream
  • Add some fresh Strawberries

Healthy Banana Magnum

For the banana flavour blend the bananas, vanilla essence and plant based milk in a food processor.

  • Banana
  • Vanilla Essence
  • Plant Based Milk
  • The Finished Ice Cream

How to Make Magnum Bars without a Mould?

To make the magnum bars without a mould you’ll need a container. Pick a container that has your desired magnum size. You can make a larger magnum bar or mini magnum bars or anything in between. When you have decided which container you’re going to use. Line the container with parchment paper and scoop the ice cream in the container. Put the container in the freezer and freeze until solid or overnight.

Since I made 3 flavours I put all three flavour in one container for convenience. But you can also make one flavour or use different containers for each flavour.

When the ice cream is frozen you can take it out of the freezer and slice the ice cream. The goal is to slice the ice cream in a rectangle that can be shaped into a magnum bar. I sliced the ice cream in three parts and each of those three parts in half as my container was quite high.

After you’ve sliced the rectangles you can shape each rectangle with a knife into a magnum shape. The banana ice cream is very forgiving. I you make a mistake you can let the ice cream melt a little and reshape the bar. You can of course also skip the shaping and immediately proceed to the next step.

If you are going to shape all the bars I do recommend putting the bars you’re not working on in the freezer. This will prevent them from melting.

  • Slice the Ice Cream
  • Make sure the size if perfect
  • Shape with knife
  • Smoothen the edges with a spoon
  • Add a stick.

When you’ve shaped the bar you can put a stick in the bar. If you can’t put the stick in the bar let the bar melt a little and try again. If you by accident damage or break the bar with the stick don’t worry. Just let the bar melt a little and put the bar back together with a spoon or knife.

Also if you can’t find ice cream sticks you can also make your own. I used some wooden spoons. But coffee sticks would also be a good alternative.

How to get the Magnum Cracking Chocolate?

That cracking chocolate sound is a signature part of a magnum. You can obtain this effect by mixing melted dark vegan chocolate with coconut oil. This will create the perfect chocolate layer with that amazing cracking sound.

You can melt the chocolate and coconut oil in the microwave or au bain-marie Make sure the chocolate has cooled before using.

  • Melted Dark Vegan Chocolate
  • Coconut Oil
  • Almonds

If you want you can also add some almonds to the chocolate for extra texture and flavour. And if you want a more luxury magnum bar you can also add a layer of vegan caramel.

If you decide to coat the bar in caramel you’ll have to do this first. Just put the caramel in a glass and dip the bar inside the caramel. Let the caramel dry a few seconds and next dip the bar in the melted chocolate with or without almonds. Let the chocolate also dry a few seconds and place the bar on some parchment paper. When you’ve coated all the bars you can put them back in the freezer to harden a little or just to store the.

  • Caramel
  • Chocolate without almonds
  • Chocolate with almonds

The result is a super delicious and healthy magnum bar that will give you that amazing cracking sound.

  • Finished Magnum without almonds
  • Finished Magnum with almonds

  • Banana Flavour
  • Strawberry Falvour
  • Chocolate flavour

Healthy Magnum Without Mold

In this recipe I’ll show you how to make three different magnum ice cream bars without a mould. This recipe is perfect if you are looking for a healthy substitute… Desserts Healthy Magnum Without Mould European Print This
Serves: 6 bars
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

3 Frozen Sliced Bananas (for each flavour). If you want all 3 flavours you'll need 9 frozen bananas in total.
1 tsp cocoa powder, 80g frozen strawberries or 1 tsp vanilla essence
60ml plant based milk (for each flavour)
50g Vegan Dark Chocolate or 5 Fresh strawberries
300g Melted Dark Vegan Chocolate
3 tbsp Melted Coconut oil
20g Shredded Almonds (optional)
Caramel Sauce (optional)
6 popsicle sticks or substitute such as wooden spoons or coffee sticks
Container lined with parchment paper

Instructions

Making the Ice Cream

  1. Start by blending the bananas, plant based milk and either cocoa powder for the chocolate version, frozen strawberries for the strawberry version or vanilla essence for the banana version in a food processor.
  2. When you have a smooth texture you can add in some chopped dark vegan chocolate or diced fresh strawberries.
  3. Scoop the ice cream in a with parchment paper lined container. The container should have your desired magnum size. You can make mini magnums or regular magnums or anything in between.
  4. Freeze the ice cream a couple hour until solid or freeze it overnight

Shaping the Magnum Bars

  1. When the ice cream is frozen you can take it out of the freezer and slice the ice cream. The goal is to slice the ice cream in a rectangle that can be shaped into a magnum bar.
  2. After you’ve sliced the rectangles you can shape each rectangle with a knife into a magnum shape. The banana ice cream is very forgiving. I you make a mistake you can let the ice cream melt a little and reshape the bar. If you are going to shape all the bars I do recommend putting the bars you’re not working on in the freezer. This will prevent them from melting.
  3. When you’ve shaped the bar you can put a stick in the bar. If you can’t put the stick in the bar let the bar melt a little and try again. If you by accident damage or break the bar don’t worry. Just let the bar melt a little and put the bar back together with a spoon or knife.
  4. Put the ice cream bars back in the freezer while you prepare the chocolate

Coating the Magnum Bars in Chocolate

  1. Melt the chocolate and coconut oil in the microwave or au bain-marie. 
  2. Mix the chocolate and the coconut oil and let the chocolate cool completely. 
  3. You can also prepare some caramel sauce. Make sure the caramel sauce had also cooled completely before dipping.
  4. When the chocolate has cooled you can add the crushed almonds. Stir to make sure the almonds are equally divided in the chocolate.
  5. If you also want a caramel layer dip the ice cream bar first in the caramel and let the caramel dry a few seconds.
  6. Next dip the ice cream bar in the chocolate and let the chocolate also dry a few seconds.
  7. Put the bars on some parchment paper and freeze a couple minutes to harden a little more or store them in the freezer to enjoy later.

Enjoy!

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Desserts

Vegan Coconut Caramel Sauce

by kimchicooking
written by kimchicooking

In this recipe I’ll show you how to make this delicious 2 ingredient vegan coconut caramel sauce. This coconut caramel sauce is gooey, rich and creamy. It’s perfect for desserts such as cake, fruits and ice cream.

How to make Coconut Caramel Sauce?

Start by dissolving the sugar. It is very important that there are no lumps in the sugar. Spread the sugar in the pan. And let the sugar melt on low heat. This can take a couple minutes.

  • White Sugar
  • Make sure there are no lumps

When you see that the sugar is starting to melt you can stir the sugar slowly. Don’t stir all the sugar at once if you see that only one part of the sugar is starting to dissolve. If you mix too much of the undissolved sugar at once into the melted sugar you’ll get lumps. When the sugar is completely dissolved make sure you’ve also mixed in the sugar that’s sticking at the corners of the pan.

  • Let the sugar dissolve on low heat
  • Stir slowly and Make sure there are no lumps

Next it’s time to mix in the coconut milk. The coconut milk has to be warm to prevent the caramel from crystallising. It is also important to add the coconut milk little by little. Start with a tsp of coconut milk and mix until the caramel and coconut milk are combined well. Next add a little bit more coconut milk and mix again. Continue until you’ve used all the coconut milk. Let the sauce thicken up a little and your coconut caramel sauce is ready!

  • Add 1 tsp coconut milk
  • Mix
  • Add a little more coconut milk
  • Mix
  • Add more coconut milk
  • Mix
  • Let the Coconut Caramel Sauce Thicken up a little and it’s ready!!

Store the Coconut Caramel sauce in a container or jar.

Use on your favourite dishes such as fruit, cake or ice cream! The options are unlimited!

  • Fruit
  • Brownies
  • Popsicles

Vegan Coconut Caramel Sauce

In this recipe I’ll show you how to make this delicious 2 ingredient vegan coconut caramel sauce. This coconut caramel sauce is gooey, rich and creamy. It’s perfect for desserts… Desserts Vegan Coconut Caramel Sauce European Print This
Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

200g Sugar
300ml Warm Coconut Milk

Instructions

  1. Start by dissolving the sugar. It is very important that there are no lumps in the sugar. Spread the sugar in the pan. And let the sugar melt on low heat. This can take a couple minutes.
  2. While you wait for the sugar to dissolve you can heat the coconut milk. Heat it on the stove or in the microwave.
  3. When the sugar is starting to melt you can stir the sugar slowly. Don't stir all the sugar at once. If you mix too much of the undissolved sugar at once into the melted sugar you'll get lumps.
  4. Next it's time to mix in the coconut milk. Add the coconut milk little by little. Start with a tsp of coconut milk and mix until the caramel and coconut milk are combined well. Next add a little bit more coconut milk and mix again. Continue until you've used all the coconut milk.
  5. Let the sauce thicken up a little and your coconut caramel sauce is ready!

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Desserts

Vegan Cheesecake Brownie

by kimchicooking
written by kimchicooking

This vegan cheesecake brownie literally has the best of two worlds. The brownie layer is so chocolatey and moist while the cheesecake layer is rich and creamy. You won’t even notice it’s egg and dairy free :).

How to make the Vegan Brownie Layer?

First start by preparing the flax egg. By adding hot water to ground flax seeds you can create a gluey substance that will help to bind the ingredients. Mix the hot water and the ground flax seeds and set it aside. The flax egg needs at least 10 minutes to thicken.

In the mean time measure and mix the flour, sugar, baking powder and pinch of salt.

  • Flax Egg
  • Flour
  • Brown Sugar
  • Pinch of salt
  • Baking Powder

After you’ve mixed the dry ingredients you can continue with the wet ingredients for the brownie layer. Melt the vegan butter on low heat in a sauce pan and add the vegan dark chocolate when the butter has melted. Because the butter is still warm you can turn the stove off and melt the the chocolate in the warm butter.

  • Vegan Butter
  • Vegan Dark Chocolate
  • Combined

Now it’s time to mix everything to finish the brownie layer. Add the flax egg and the butter chocolate mixture to to dry ingredients and mix everything well.

Transfer the brownie mixture to a baking tray and spread to brownie mixture evenly to create the brownie layer. Set the baking tray aside while you work on the cheesecake layer

How to make the Cheesecake layer?

The cheesecake layer is really easy to make. Just put all the cashew nuts, melted vegan butter, maple syrup, lemon juice and water in a food processor and blend until smooth.

  • Cashew Nuts
  • Melted Vegan Butter
  • Maple Syrup
  • Lemon Juice
  • Water

Spread the cheesecake layer evenly on top of the brownie layer.

Vegan Cheesecake Brownie Toppings.

You can add many different toppings to the cheesecake brownie. A very safe choice is to add fruit. I’ve chosen to add some raspberries and blueberries. Cook the raspberries and blueberries on low heat with a splash of water until they are soft. I add the splash of water to create some extra juice. You can also add a little maple syrup if you like.

Put the fruits on top of the cheesecake layer. You can use one fruit for the entire cheesecake brownie. Or make a combination like I did. I’m going to add some oreos to the 3rd part of the cheesecake brownie. But those don’t need to be baked.

Baking the Cheesecake Brownies.

After you’ve added the fruits you can bake the cheesecake brownie. Bake the cheesecake brownie for 50 minutes on 175°C. Let the cheesecake brownie cool after taking it out of the oven. When the cheesecake brownie had cooled you can let it firm up in the refrigerator for a couple hours when the dish has cooled.

Add the last toppings when you’re ready to serve the brownie cheesecake. I added some extra chocolate chunks and the oreos. You can serve the cheesecake brownie cold or warm it up for a couple seconds in the microwave.

Cold Cheesecake Brownie with Raspberries and extra caramel on top.

Warm Cheesecake Brownie with blueberries.

Vegan Cheesecake Brownie

This vegan cheesecake brownie literally has the best of two worlds. The brownie layer is so chocolatey and moist while the cheesecake layer is rich and creamy. You won’t even… Desserts Vegan Cheesecake Brownie European Print This
Serves: 9-12 pieces
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

120g all purpose flour (Brownie)
A pinch of salt (Brownie)
3/2 tsp baking powder (Brownie)
120g dark chocolate (Brownie)
120g vegan butter (Brownie)
150g brown sugar (Brownie)
2 tbsp ground flax seeds (Brownie)
2 tbsp hot water (Brownie)
250g Cashew Nuts (Cheesecake)
140ml Water (Cheesecake)
65ml Maple Syrup (Cheesecake)
25ml Lemon Juice (Cheesecake)
Fruit (150g if you want to cover the entire top) (Toppings)
Oreo's (Toppings)
Vegan chocolate chunks (Toppings)

Instructions

For the vegan Brownie layer

  1. First start by preparing the flax egg. Add 5 tbsp of hot water to 2 tbsp of ground flax seeds.  The flax egg needs at least 10 minutes to thicken.
  2. In the mean time measure and mix the flour, sugar, baking powder and pinch of salt.
  3. After you’ve mixed the dry ingredients you can continue with the wet ingredients for the brownie layer. Melt the vegan butter on low heat in a sauce pan and add the vegan dark chocolate when the butter has melted. Because the butter is still warm you can turn the stove off and melt the the chocolate in the warm butter.
  4. Now it’s time to mix everything to finish the brownie layer. Add the flax egg and the butter chocolate mixture to to dry ingredients and mix everything well.
  5. Transfer the brownie mixture to a baking tray and spread to brownie mixture evenly to create the brownie layer. Set the baking tray aside while you work on the cheesecake layer.

For the vegan Cheesecake layer

  1. The cheesecake layer is really easy to make. Just put all the cashew nuts, melted vegan butter, maple syrup, lemon juice and water in a food processor and blend until smooth.
  2. Spread the cheesecake layer evenly on top of the brownie layer.

Toppings

  1. Cook the fruit on low heat with a splash of water until it is soft.  You can also add a little maple syrup if you like.
  2. Put the fruits on top of the cheesecake layer. You can use one fruit for the entire cheesecake brownie. Or make a combination like I did.  Leave a part of the top empty if you also want oreos on top. Those don't need to be baked.

Baking the Cheesecake Brownies

  1. After you’ve added the fruits you can bake the cheesecake brownie. Bake the cheesecake brownie for 50 minutes on 175°C. Let the cheesecake brownie cool after taking it out of the oven. When the cheesecake brownie had cooled you can let it firm up in the refrigerator for a couple hours when the dish has cooled.

Serving the Cheesecake Brownies

  1. Add the last toppings when you’re ready to serve the brownie cheesecake. I added some extra chocolate chunks and the oreos. You can serve the cheesecake brownie cold or warm it up for a couple seconds in the microwave.

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DrinksDesserts

Vegan Banana Milkshake

by kimchicooking
written by kimchicooking

This creamy vegan Banana Milkshake is a real crowd pleaser. Treat yourself or someone else to this vegan version of the classic banana milkshake. If you like this vegan milkshake you might also like my vegan Oreo and vegan strawberry milkshake.

How to Make a Vegan Banana Milkshake?

To make the vegan banana milkshake start with 2 or 3 scoops of vegan vanilla ice cream. I used a soy based ice cream but any other vanilla ice cream will be fine. You can decide if you want a lighter milkshake with 2 scoops or a little heavier with 3 scoops.

Next add the Bananas and plant based milk and blend until you have a smooth texture.

To make the milkshake look really good you can add some extra garnishes. For the banana milkshake I added a banana slice, some soy whip-cream and sprinkled some vegan chocolate on top. Watch my youtube video on the op of the page to see detailed instructions on how I made the chocolate stripes in the glasses.

And there you have it a beautiful vegan banana Milkshake in only a few minutes!

Vegan Banana Milkshake

This creamy vegan Banana Milkshake is a real crowd pleaser. Treat yourself or someone else to this vegan version of the classic banana milkshake. If you like this vegan milkshake… Drinks Vegan Banana Milkshake European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 to 3 Scoops vegan vanilla ice cream
1 Banana
30ml Plant based milk
Vegan chocolate, a banana slice and vegan whip-cream for garnish.

Instructions

  1. Coat the glasses with chocolate if you like and put them in the refrigerator
  2. Blend the banana, plant based milk and vegan vanilla ice cream in a food processor.
  3. Pour the milkshake in the glasses.
  4. Add a banana slice, some vegan whip-cream and sprinkle with vegan chocolate for garnish (you can make small chocolate pieces with a knife).

Enjoy!

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DrinksDesserts

Vegan Strawberry Milkshake

by kimchicooking
written by kimchicooking

This delicious vegan strawberry milkshake is really easy to make and perfect if you’re craving something sweet and refreshing. If you like this vegan milkshake you might also like my vegan banana and vegan Oreo milkshake.

How to make a Vegan Strawberry Milkshake?

To make the vegan strawberry milkshake start with 2 or 3 scoops of vegan vanilla ice cream. I used a soy based ice cream but any other vanilla ice cream will be fine. You can decide if you want a lighter milkshake with 2 scoops or a little heavier with 3 scoops.

Next add the strawberries and plant based milk and blend until you have a smooth milkshake.

To make the milkshake look really good you can add some extra garnishes. For the strawberry milkshake I put a strawberry slice on the rim of the glad, added some soy whip-cream and sprinkled some vegan chocolate on top. Watch my youtube video on the op of the page to see detailed instructions on how I made the chocolate stripes in the glasses.

And there you have it a beautiful vegan Strawberry Milkshake in only a few minutes!

Vegan Strawberry Milkshake

This delicious vegan strawberry milkshake is really easy to make and perfect if you’re craving something sweet and refreshing. If you like this vegan milkshake you might also like my… Drinks Vegan Strawberry Milkshake European Print This
Serves: 1 glass
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 to 3 Scoops vegan vanilla ice cream
4 Strawberries
30ml Plant based milk
Vegan chocolate, a strawberry slice and vegan whip-cream for garnish.

Instructions

  1. Coat the glasses with chocolate if you like and put them in the refrigerator
  2. Blend the strawberries, plant based milk and vegan vanilla ice cream in a food processor.
  3. Pour the milkshake in the glasses and put a strawberry on the rim.
  4. Add some vegan whip-cream and sprinkle with vegan chocolate (you can make small chocolate pieces with a knife).

Enjoy!

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