Nourish your appetite and your curiosity about veganism!
By Morgan Hannah, Life & Style Editor
Sometimes when riding the SkyTrain, I notice ads about going vegan—something I’ve seriously considered recently. These ads broadcast that going vegan will help save the planet. While I can agree to some of the facts of that statement, seeing how a lot of farmland could be saved and repurposed if we all didn’t eat meat and dairy, the diet change is still a big commitment that I just haven’t taken on yet. Why though? It’s not like I’d be missing out on my favourite meal of the day (dessert) or anything… maybe it’s time to nourish my curiosity, my body, and hopefully help my planet. Here are some vegan dessert recipes, inspired by the idea of change without making much of a change:
Mini Raw Vegan Matcha Cheesecakes
These are the perfect dessert to help ease your way into the vegan lifestyle. I’ve always been a fan of cheesecake and matcha, so why not combine the two and make it vegan! It will blow your mind that something so decadent could also be vegan… and kinda healthy, too! The base is sweet and crunchy—the filling is smooth and rich. This no-bake recipe requires only eight ingredients and a blender or food processor.
Ingredients:
Base:
1 cup walnuts
1 cup medjool dates (pitted)
Filling:
1 and 1/2 cups raw cashews
1 lemon (juiced)
1/4 cup coconut oil (melted)
2/3 cup full fat coconut milk
1/2 cup maple syrup
1 tbsp matcha power
Method:
In a high-speed blender (or food processor), pulse walnuts and dates together until a crumbly dough is formed. Press about 1 to 1 1/2 tbsp of the base mixture into a non-stick muffin pan. Blend the remaining ingredients for cheesecake filling until completely smooth and pour into each muffin tin. Freeze for at least two to three hours. Let it sit at room temperature for 10 minutes before serving.
Vegan and Gluten-Free Sweet Potato Brownies
The best way to get your serving of veggies in is with this recipe by Detoxinista! Moist, gooey, and fudge-y brownies made with sweet potato!!! They’re scrumptious, vegan, and gluten-free. Who would’ve thought veggies could taste soo good—it doesn’t get better than this, does it? Oh wait, it does! Turns out sweet potatoes are an excellent replacement for eggs in baking, so now y’all have something new to experiment with in the kitchen.
Ingredients:
3/4 cup mashed sweet potato (steamed, then mashed)
1/2 cup creamy almond butter (use raw almond butter for best flavour)
1/2 cup cacao powder , or cocoa powder (unsweetened)
1 cup coconut sugar
1/3 cup gluten-free flour mix
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup dark chocolate chips (use a dairy-free brand to keep the recipe strictly vegan!)
Method:
Preheat the oven to 350 degrees Fahrenheit and line a nine-inch square pan with parchment paper. In an adequately sized bowl, put together sweet potato, almond butter, cacao powder, coconut sugar, flour, baking powder, vanilla extract, and salt. Stir until the batter has a relatively smooth consistency. Carefully fold in the chocolate chips. Put batter in the nine-inch pan and use a spatula to smooth. Bake until edges are dry and the brownies have expanded in the centre—this will take 35 to 40 minutes. Brownies must completely cool before you cut them!
Vegan Hazel Nut and Chocolate Energy Balls
Probably about the easiest dessert or snack item one can make, with only five ingredients needed! No recipe required… really! But in case you need one, here is one from Cupful of Kale. Also, for the record, they’re dairy-free, gluten-free—and if that’s not enough, they’re also free of refined sugar!
Ingredients:
200g (about 10) fresh medjool dates (dates are amazing!)
1/2 cup hazelnuts
2 big tbsp of nut butter
1.5 tbsp cocoa powder, good quality
2 tbsp maple syrup
Method:
As usual, preheat the oven—this time to 350 degrees Fahrenheit. Place the hazelnuts on a baking tray and pop them into the oven for 10 minutes; flip them five minutes in. Once 10 minutes have passed, remove them from the oven and let them cool. Then rub them with paper towels to remove their skins. Pour the hazelnuts into food processor, and finely chop them up. Put in remaining ingredients; pulse until the dates are blended and the mixture is sticky. Roll into balls. Eat! They last in the fridge for a week at maximum.
