Dazzle your taste buds with these vegan Christmas desserts
During the festive season, like Christmas and winter holidays, there's a universal appeal for delicious baked dishes. However, for those committed to sustainability and opposed to animal cruelty, the challenge of finding vegan options on regular menus is persistent. So, consider staying home and indulging in the joy of baking these delectable vegan desserts suggested by two celebrated chefs.
Sugar-free vegan dark chocolate tart - Ingredients
Chef Sagar Phansekar from The Blue Bop Cafe suggests assembling 40 grams rajgira atta, 40 grams almond powder, 30 grams jaggery powder, 50 grams coconut oil, and five grams cocoa powder, for the tart. For the filling, he recommends gathering 50 grams cashews, 10 grams almond milk, 30 grams raw cocoa powder, one-milliliter vanilla essence, 30 grams jaggery powder, and 30 grams coconut oil.
Sugar-free vegan dark chocolate tart - Preparation
Add the tart ingredients to a bowl and mix until a dough-like texture forms. Take a small amount of dough, spread it in a tart mold, and bake at 170°C for 10 minutes. Blend cashews soaked overnight with almond milk, raw cocoa powder, and vanilla essence to create a paste. Spread this filling over the tart base and refrigerate for two hours before serving.
Pistachio cookie with saffron ganache and toasted pistachios - Ingredients
Chef Kiran Ahir from The Artlab Patisserie & Bakery shares this delicious recipe that can make 12 cookies. With a handful of ingredients, you can make the tastiest cookies to indulge in during the holidays. Gather 240 grams of almond flour, 55 grams of jaggery, 55 grams of almond milk, two grams each of baking soda and baking powder, and 20 grams of pistachios.
Pistachio cookie - Preparation
Add all ingredients except milk and pistachios and mix evenly. Gradually add milk in two parts, whisking until combined without over-mixing. Gently fold in the pistachios. If the dough is soft, refrigerate for 30 minutes. Take 30 grams of dough, roll, cut with a round cutter, and place on a parchment-lined baking tray. Bake at 180°C in a preheated oven.
Prepare the saffron vegan white chocolate
To prepare the ganache, gather 180 grams of vegan white chocolate, 60 grams of coconut cream, and a pinch of saffron strands. Heat the coconut cream with saffron in a saucepan. Pour it onto chopped chocolate, let it rest briefly, then mix until combined. Chill in the fridge until the ganache is cool and pipeable. Pipe it atop the cookie with toasted pistachios.
