This homemade, super-easy to make vegan whipped cream is a coconut-based substitution for the classic whipped cream. It only takes a few minutes to prepare this recipe, but you’ll love it! Serve it with your favorite berries, fruits, or vegetables, and enjoy healthy eating. You can also use it for preparing a vegan cake or any dessert.
Ingredients:
• 2 cans coconut milk (chilled)
• 4 tbsp powdered sugar
• 2 cups mixed berries (optional)
Instructions:
Spoon the white, thick cream from the canned coconut milk to separate it from the liquid.
Place the cream in a mixing bowl.
Beat the cream using a handheld electric mixer.
Add powdered sugar while continuing to beat the mixture until smooth.
Add mixed berries.
Serve and enjoy!
Tips and ideas:
You can use vegan whipped cream for vegan cakes or desserts.
You can also use it for fruit or vegetable salads.
Images – http://www.youtube.com/watch?v=MuxhT8lYc2E
Satisfy your dessert craving with a raw vegan healthy snickers bar! It is sugar-free and full of healthy ingredients. This recipe uses healthy alternatives as ingredients; such as dates, almond butter, coconut flour, and coconut nectar.
Ingredients:
For the cookie crust:
• 3/4 cup coconut flour
• 1.5 cups cashew nuts
• 1 cup dates
For the caramel:
• 2 cups dates
• 1 tbsp almond butter
• 1/2 tsp vanilla powder
• Cashew nuts for toppings
For the chocolate:
• 1/2 cup dates
• 2 tbsp cacao or carob powder
• 1 tbsp coconut nectar
• 1/2 cup coconut or normal water
Instructions:
In a food processor, add coconut flour.
Add cashew nuts and dates.
Push until well combined.
The mixture should be thick.
Set aside.
Prepare a baking dish lined with wax paper.
Transfer the mixture into the dish.
Spread evenly.
Press across the edges.
Place inside the fridge.
Meanwhile, make the caramel.
In a blender, put the ingredients for the caramel.
Blend to combine well.
Texture should be smooth.
Set aside.
Take the cookie crust out from the fridge.
Add the caramel on top of the cookie crust.
Spread evenly.
Top it off with cashew nuts.
Place it again inside the fridge and let it chill.
While it’s chilling, make the chocolate.
Place all the ingredients for the chocolate into the blender.
Blend until well combined. The texture should be smooth.
Transfer the chocolate into a piping bag.
Take the cookie crust with caramel out of the fridge.
With the use of a piping bag, decorate the top with chocolate.
Place it again in the fridge and let it chill for 25-30 minutes.
Slice into equal bars.
Enjoy!
Images – https://www.youtube.com/watch?v=dCHkUNuFkxM
Raw chocolate is produced from unroasted cacao and is generally considered a healthier product. In this recipe, sugar is substituted by agave, maple, or stevia. It is regarded to have health benefits that include promoting cardiovascular health, improving digestion, and improving blood circulation.
Ingredients:
• 100 grams raw cacao butter
• 100 grams raw cacao powder
• 40 grams agave syrup
Instructions:
Slice the raw cacao butter into small pieces.
Put the cacao butter pieces in a pot.
Melt over medium heat.
Bring the butter to 48 C.
Remove from the heat.
Add raw cacao powder and agave syrup.
Stir the mixture to combine until the powder has melted completely.
If the temperature of the mixture is going down, then warm the mixture a little bit.
The temperature of the mixture should be at 31 C.
Prepare a chocolate mold.
Fill each mold with the mixture.
Place inside the fridge and let them chill until firm.
Remove from the fridge.
Remove each chocolate from the mold.
Enjoy!
Images – https://www.youtube.com/watch?v=6qEDNe6xf1c
Quick & Easy Recipes, Vegan Recipes | Recipe World | 
March 2, 2021 4:38 pm | 
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