Desserts

These vegan Blueberry Cheesecakes are so pretty and delicious. They are also really easy to make. So next time you want to make a dessert you should definitely try these.

How to make Vegan Blueberry Cheesecakes?

To make the vegan blueberry cheesecakes we’re going to with the crust which is made from vegan cookies, dates and melted vegan butter. All you have to do is just blend the ingredients in a food processor until you have a nice crumbly texture.

Put the cookie crust in a cupcake tray and press it flat with a spoon to make a firm and smooth crust.

Next we’re going to make the cheesecake layer. You’ll need a blender for this step. If you think your blender can’t handle blending the cashew nuts. You can soak the cashew nuts for a few hours to make them softer. To make the cheesecake layer just put all the ingredients in the blender and blend until you have a smooth paste.

Scoop the cheesecake in the cupcake tray. Leave a little room for the blueberry layer.

Now it’s time to make the blueberry layer. Store the cheesecakes in the freezer while you’re preparing the blueberries. This way the layering will be a little easier.

Take the cheesecakes out of the fridge and spread the blueberry sauce on top. Place the cheesecakes in the fridge for 1-2 hours until the cheesecake layer and blueberry layer are firm.

Put some blueberries on top and Enjoy!

Vegan Blueberry Cheesecakes

kimchicooking These vegan Blueberry Cheesecakes are so pretty and delicious. They are also really easy to make. So next time you want to make a dessert you should definitely try these.… Desserts Vegan Blueberry Cheesecakes European Print This

Serves: 12 cheesecakes Cooking Time: 60min 60min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

150g Vegan Cookies
50g pitted Dates
80g melted Vegan Butter
250g Cashew Nuts
65ml melted Vegan Butter
140ml Water
65ml Maple Syrup
25ml Lemon Juice
200g Blueberries
1 tbsp Maple Syrup

Instructions

1.  Cut the pitted dates in smaller parts and melt 80ml butter in a pan or microwave.
2.  Blend the dates with the cookies and the melted butter in a food processor until the texture is a little sticky and crumbly.
3. Put the dough for the crust in a cupcake tray and press the dough flat with a spoon.
4. Next put the cashew nuts, 65ml melted butter, water, maple syrup and lime juice in a food processor and blend until you have a smooth texture.
5. Put the cashew cheesecake batter on the crust in the cupcaketray. And store the tray in the freezer while you make the blueberry layer.
6. Mix the blueberries with 1 tbsp of maple syrup in the food processor. If you are using frozen blueberries let them thaw first.
7. Take the cheesecakes out of the fridge and spread the blueberry layer on top.
8. Freeze for 1-2 hours until firm.

Enjoy!

Mango pudding is such an easy and delicious dessert. With just 5 ingredients and a little time in the kitchen you can easily make this vegan mango pudding at home.

How To Make Vegan Mango Pudding?

To make the vegan mango pudding it is very important to have ripe mangoes. The riper the mango the sweeter and more flavour the mango pudding will have. When you have 2 ripe mangoes you slice the mango in pieces and blend them in a food processor.

Next warm up the coconut milk in a pan and add the agar agar and the sugar. Agar agar is often used as a vegetarian/vegan alternative for gelatine and can be bought at most asian grocery stores.

When the agar agar and sugar are dissolved add the blended mango and some lime juice. Make sure you stir everything well.

You can put the mango pudding in a glass or a cupcake tray. If you want to make many mango puddings I recommend putting the mixture in a cupcake tray. Put the mango pudding in the refrigerator for approximately 2 hours or until set.

Garnish the mango pudding with some mint and mango pieces. Or adding some ice cream would also be nice.

Vegan Mango Pudding

kimchicooking Mango pudding is such an easy and delicious dessert. With just 5 ingredients and a little time in the kitchen you can easily make this vegan mango pudding at home.… Desserts Mango Pudding European Print This

Serves: 8 cupcake sized puddings

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

350g Ripe mango (or 2 mangoes)
250ml Coconut milk
2 Tbsp Agar Agar
3 Tbsp Sugar or to taste
2 Tbsp Lime juice

Instructions

1. Peel and cut the mangoes
2. Blend the mangoes in a food processor until smooth
3. Heath up coconut milk on low heath and add the agar agar and sugar. 
4. When the agar agar and sugar are dissolved add the mangoes and lime juice.
5. Stir until everything is mixed 
6. Put the mixture in a cupcake tray or a glass. If you want to make many mango puddings I recommend putting the mixture in a cupcake tray. 
7.  Put the mango pudding in the refrigerator for approximately 2 hours or until set.
8. Garnish the mango pudding with some mint and mango pieces. Or adding some ice cream would also be nice.

This super creamy Coconut Ice Cream is the perfect vegan dessert! It’s so delicious and super easy to make. No ice cream machine needed for this recipe.

How to make super creamy coconut ice cream without an ice cream maker?

The secret to making super creamy coconut ice cream is actually quite simple. Instead of freezing the mixture for the coconut ice cream in a regular tray. We’re going to freeze the mixture in an ice cube tray. This way we can blend the frozen ice cubes into a super creamy coconut ice cream.

The mixture for the coconut ice cream is also really easy to make. Just mix the coconut milk, vanilla essence, maple syrup and plant based milk in a tray and transfer the mixture to the ice cube tray. Put the ice cube tray in the freezer for a couple hours or overnight.

When the coconut ice cubes are solid you can start blending. If you notice that your blender is having a little trouble blending the ice cubes. I recommend blending them in smaller batches. You can also let the cubes thaw a little (just a little) so they’ll become softer to blend.

When you’ve blended the coconut ice cubes and there are no chunks left you can transfer the coconut ice cream to a tray. You can immediately start scooping the ice cream. Or leave it in the fridge for 30 minutes. If you want the most creamy texture possible I recommend not to leave the coconut ice cream longer than 60 minutes in the freezer before serving.

Extra toppings for coconut ice cream!

To make the coconut ice cream extra fancy you can add some toppings. You can add anything you like. I’ve added some roasted shredded coconut and coconut flakes.

Creamy Coconut Ice Cream

kimchicooking This super creamy Coconut Ice Cream is the perfect vegan dessert! It’s so delicious and super easy to make. No ice cream machine needed for this recipe. How to make… Desserts Coconut Ice Cream European Print This

Serves: 6 large scoops Prep Time: 10 min Cooking Time: 10 min 10 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

800ml coconut milk
2 tbsp maple syrup (or to taste)
1 tsp vanilla essence
Any toppings you like.

Instructions

1. Mix the coconut milk, maple syrup en vanilla essence.
2. Taste if it's sweet enough and add more maple syrup if needed.
3. Transfer the mixture to an ice cube tray.
4. Freeze the ice cubes for a couple hours or overnight.
5. Blend the frozen coconut ice cubes in a food processor. Blend in 2 or more batches if your food processor is having a hard time.
6. Blend until you don't have any large chunks left and transfer the coconut ice cream to a tray.
7. You can serve the coconut ice cream immediately or freeze for another 30 minutes. You don't want to freeze the ice cream too long. The longer you freeze the less creamy the texture will become.
8. Add your favorite toppings and enjoy!

Surprise your loved one (or yourself ) with this beautiful chocolate covered strawberry rose bouquet for valentine’s day.

For this recipe/gift you’ll have to prepare two things. First the chocolate strawberries and second the roses for the bouquet. You’ll also need some floral foam and a box for the bouquet.

Tip: make the bouquet the day before or on the same day. Since the strawberries won’t be refrigerated you shouldn’t wait too long before eating the strawberries.

How to make Chocolate covered Strawberries?

Chocolate covered strawberries are quite easy to make. You’ll only need strawberries, your favourite chocolate and a few satay sticks. I also recommend using something to lift your strawberries while they’re drying.

To melt the chocolate you’ll have to use a technique called au bain-marie. Which means you place a pan or a heath proof bowl in another pan with hot water. This is the perfect technique to melt chocolate because there is no risk of burning the chocolate. Which can happen if you melt the chocolate in the microwave or directly in a pan.

Tip: don’t let the water boil. The water doesn’t need to boil for the chocolate to melt and the boiling water may spill over in the bowl or pan with chocolate.

How to decorate Chocolate Strawberries?

You can decorate the chocolate strawberries any way you like. I decided to go for a gold theme since I had some edible gold dust laying around. And gold goes really well with the red of the roses.

I covered a few strawberries with gold hazelnuts and a few entirely with the gold dust.

Finding the perfect roses for a Strawberry Rose Bouquet.

Technically you can buy any roses you like for the bouquet. But the bouquet will look nicer with a few roses that are already open. How many roses you’ll need depends on the size of the bouquet and the amount you’re willing to spend on your bouquet. If you don’t have many roses you can always fill the bouquet up with chocolate strawberries.

Since roses can be really expensive I recommend asking the flower shop if they have any left over roses. The ones I used for this bouquet were actually left over and ended up being perfect for the bouquet. I got three large open roses and five smaller ones. I ended up putting the larger roses in the middle and the smaller roses on the side. These price for these roses was actually 75% lower so the entire bouquet ended up being cheeper and more fun than a classic bouquet of roses.

How to make a Chocolate Strawberry Rose Bouquet?

To make the chocolate strawberry rose bouquet you’ll need some floral foam and a water proof box.

Before you can start arranging the bouquet it is very important to soak the floral foam in water so the roses won’t dry out. it is also important to wash the roses since they’ll be in contact with food.

You can arrange the bouquet in any way you like. Don’t be afraid to re-arrange the strawberries and the roses if you don’t like the way the bouquet looks. Also make sure the roses are at the same height as the strawberries.

Make sure there are no large gaps. And your bouquet should look beautiful.

Chocolate Strawberry Rose Bouquet

kimchicooking Surprise your loved one (or yourself ) with this beautiful chocolate covered strawberry rose bouquet for valentine’s day. For this recipe/gift you’ll have to prepare two things. First the chocolate… Desserts Chocolate Strawberry Rose Bouquet European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

100g Vegan Chocolate
14 Strawberries
14 Satay sticks
30g Crushed Hazelnuts
Edible Gold dust
9 roses
15 cm waterproof box
Floral foam

Instructions

1. Wash and dry the strawberries
2. Wash and dry the roses
3. Mix the crushed hazelnuts with 1 tsp of gold dust
4. Melt the chocolate au bain-marie
5. Put the strawberries on satay sticks.
6. Cover 4 strawberries with chocolate. Rotate the strawberry until the chocolate stops dripping. Cover these 4 strawberries immediately with the crushed hazelnuts. You can sprinkle the hazelnuts on the chocolate with a spoon. 
7. When you have covered 4 strawberries with chocolate and hazelnuts let them dry and cover the remaining strawberries only with chocolate and let them dry as well.
8. When the chocolate is completely dry cover 3 strawberries with the gold dust. Just sprinkle the gold dust on the strawberries with a spoon. 
9. Set the strawberries aside and soak the floral foam in water. Trim the floral foam if needed and put it in the waterproof box.
10. Now you can start arranging the bouquet. Re-arrange the bouquet if needed. And make sure there are no large gaps.

Shortbread cookies are my favourite homemade cookies. They are so simple, delicious and so versatile! Transform these simple cookies into the perfect DIY valentine’s gift by cutting out heart shapes and adding some strawberry jam.

How to make vegan shortbread cookies?

Vegan shortbread cookies are one of the easiest cookies to make. You’ll only need some plant based butter, four and sugar.

You can mix all the ingredients in a food processor or just knead the ingredients with your hands.

After you’re done kneading you can roll the dough into a ball. And put the dough in the refrigerator for 30 minutes.

Before rolling the dough don’t forget to put some flour on the surface and the dough-roller. You don’t want the dough to stick to the surface.

Roll the dough 3-4mm thick and cut out any shape you like. I made these cookies for valentine’s day so I decided to cut out heart shapes.

Bake the cookies 15-20 minutes on 220°C. The cookies should become a little brown. When you take the cookies out they’ll still be a little bendable but not soft. When the cookies cool off they’ll become crispy.

When the cookies are cooled off you fill them with a strawberry jam if you want a red colour. Or your favourite jam if you’d like to have some other colours.

Heart Shaped Shortbread Cookies with Jam

kimchicooking Shortbread cookies are my favourite homemade cookies. They are so simple, delicious and so versatile! Transform these simple cookies into the perfect DIY valentine’s gift by cutting out heart shapes… Desserts Heart Shaped Shortbread Cookies with Jam European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

300g flour
200g Plant based butter (cold)
100g sugar
Strawberry Jam

Instructions

1. Slice the butter in cubes and knead the butter, flour and sugar until everything is mixed well and you can make a ball.
2. Put the dough in the refrigerator for 30 minutes
3. Spread a little flour on the surface you're going to roll the dough on
4. Take 1/4th of the ball and start rolling the dough until it's 3-4mm thick
5. Cut out some larger heart shapes. Put half of them on a baking tray. And cut out smaller heart shapes out of the remaining hearts. Place those on the baking tray as well. Be careful not to break them. 
6. Repeat the process for the remaining dough. You can roll the dough multiple times. So also use the parts that are left when you're cutting the shapes.
7. Bake the cookies approximately 15-20 minutes on 220°C . The cookies should become a little brown. When you take the cookies out they'll still be a little bendable but not soft.
8. Let the cookies cool off completely
9. Spread some jam on the whole hearts and place a heart cookie with the heart shaped cutout on top.

Enjoy!

This Vegan No-Bake Date Pie is a must-try if you want to make a pie but don’t want to spend a lot of time in the kitchen. It’s super tasty but doesn’t require any baking and only has a few simple ingredients.

Low sugar

What is also nice about this vegan no-bake date pie is that it’s not only super easy and delicious. But also doesn’t require a lot of sugar. The dates give the pie a naturally sweet flavor. If you don’t want any artificial sugar at all you could make the cookie crumble from scratch. But from time to time a little sugar isn’t that bad. So I would say just take it easy and buy some vegan cookies to treat yourself or others to this delicious easy pie.

How to make a No-Bake Vegan Pie?

Start by preparing the ingredients. The dates should be pitted and sliced into small parts. The cookies should be crumbled. You can crumble them in a ziplock bag or in a food processor.

Melt the vegan butter on low heat in a pan. When the butter has completely dissolved you can add the dates and warm them for 5 minutes in the butter, After 5 minutes add the crumbled cookies and half of the shredded coconut. Mix everything until combined well.

Next grease a baking tin with vegan butter, and scoop the mixture into the baking tin. press the batter with a spoon until the surface becomes flat and smooth.

Time to decorate the pie. Sprinkle the other half of the shredded coconut on top of the pie. You can also add some larger pieces of coconut on top as I did. But this is optional.

Garnish with sliced dates and the pie is ready!

Vegan No Bake Date Pie

kimchicooking This Vegan No-Bake Date Pie is a must-try if you want to make a pie but don’t want to spend a lot of time in the kitchen. It’s super tasty… Desserts vegan, date, pie, European Print This

Prep Time: 30 min Cooking Time: 0 min 0 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

250g Vegan butter 500g Pitted dates 200g Crumbled vegan cookies 150g Shredded coconut (optional) Coconut flakes for garnish (optional) Extra dates for garnish

Instructions

1. Slice the pitted dates into small pieces
2. Crumble the cookies. An easy way to crumble the cookies is by putting them in a zip lock back and crushing them with your hands or a dough roller.
3. Melt the vegan butter on low heat in a pan. Melt the butter slowly. You don't want the butter to boil.
4. When the butter has melted add the sliced dates and warm the dates with the butter for 5 minutes.
5. Turn the heat off and add the crumbled cookies and half of the shredded coconut.
6. Mix the ingredients in the pan
7. Grease a baking tray
8. Transfer the mixture from the pan to the greased baking tray and press the batter with a spoon until the surface becomes flat and smooth.
9. Refrigerate for 2 hours
10. Sprinkle the remaining half of the shredded coconut on top of the pie.
11. If you like you can also add some bigger pieces of shredded coconut and some sliced dates as extra garnish.

Enjoy!