5 Vegan Desserts That Will Leave You Drooling For More

5 Vegan Desserts That Will Leave You Drooling For More

Too good not to try! Nikolina Ilic 1 / 5 High Protein Chocolate Mousse This whole mousse has around 47g of protein. This is around 3 servings making each serving 15.6g of protein! INGREDIENTS:▪️1 pack Silken Tofu (300g)▪️1 Block Chocolate (100g)▪️1 scoop Chocolate Protein Powder▪️1 tbs Sticky Sweetener (I used rice malt syrup) METHOD: Add […]

by | Feb 16, 2021

Too good not to try! Nikolina Ilic
1 / 5

High Protein Chocolate Mousse

This whole mousse has around 47g of protein. This is around 3 servings making each serving 15.6g of protein!

INGREDIENTS:
▪️1 pack Silken Tofu (300g)
▪️1 Block Chocolate (100g)
▪️1 scoop Chocolate Protein Powder
▪️1 tbs Sticky Sweetener (I used rice malt syrup)

METHOD:

Add chocolate to a bowl and microwave in 30 second intervals until melted.

Blend silken tofu with syrup until smooth and creamy.

Add to melted chocolate with protein powder.

Stir until combined and put in the fridge for at least 30 minutes to set.

*store in the fridge for up to 4 days

Peanut Butter Cheesecake (Makes 9)

INGREDIENTS

For the Base:
▪️1 cup Dates (soaked)
▪️1/4 cup Coconut Flour
▪️1/4 cup Cacao Powder
▪️2-3 tbs Almond Milk

For the Cheesecake:
▪️1 cup Coconut Yoghurt
▪️1/2 cup Peanut Butter
▪️1/3 cup Protein Powder

METHOD:

Add ingredients for the base to a food processor and mix until combined and forms a thick dough.

Press into a lined baking tray and set aside in the fridge.

Make cheesecake layer by adding coconut yoghurt, peanut butter and protein powder to a bowl. Stir until combined and spread over base.

Leave in the fridge to set and keep stored in the fridge for 4-5 days.

Vegan Ferrero Rochers (Makes 15)

INGREDIENTS:
▪️150g Dark Chocolate
▪️1/4 cup Choc Hazelnut Spread
▪️1 tbs Coconut Yoghurt
▪️1/4 cup Rice Puffs
▪️1/4 cup Hazelnuts

METHOD:

Add half of the dark chocolate to a bowl with the choc hazelnut spread. Microwave to melt.
Stir through coconut yoghurt and put in the fridge for 30 minutes to harden.

Roll mixture into balls adding a hazelnut in the centre of each, and then roll into rice puffs. Gently squeeze the rice puffs in so they stick.

Melt remaining dark chocolate. Chop the hazelnuts and stir them through the melted chocolate.
Roll each ball in the melted chocolate and leave in the fridge to set.

Cookie Dough Slice (Makes 12)

INGREDIENTS
For the Base:
▪️1 cup Dates (soaked)
▪️1/2 cup Nuts of Choice*
▪️1/4 cup Cacao Powder
▪️1/4 cup Peanut Butter
*I did almonds and peanuts

For the Cookie Dough:
▪️1 can Chickpeas, washed and drained (420g)
▪️1/4 cup Peanut Butter
▪️1/4 cup Granulated Sweetener
▪️1/2 cup Protein Powder
▪️1/4 cup Choc Chips/Chunks

For the Choc Top:
▪️1 Block Dark Chocolate
▪️1 tbs Peanut Butter

METHOD:
Blend ingredients for the base until combined and flatten into a lined tray. Put in the fridge to set.
Blend cookie dough ingredients (except chocolate) in a blender. Stir through choc chunks and press onto base.
Melt ingredients for the topping and pour over the top of the cookie dough. Leave in the fridge to set before slicing.
*store in the fridge for up to 5 days. Can be frozen and saved for later too.

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