DESSERTS – Beets me

Easy and Decadent Coconut and Cocoa Bites

Beets me — Fri, 03 Sep 2021 16:00:00 +0000

Easy and Decadent Coconut and Cocoa Bites

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Super easy, yet decadent cocount bites! These tiny balls of heaven need less than 15 minutes to make and just 4 ingredients!

Ingredients

225 gr graham crackers
125 gr vegan sweetened condensed milk (HERE)
100 gr dried shredded coconut
2 – 3 tbsp cocoa powder

Directions

Add graham crackers to a food procesor and pulse until crumbly. Add crubles, condensed milk, cocoa powder and 1/3 of the shredded coconut to a bowl and mix until it comes together. Using your hands form little balls.
Add the rest of the shredded coconut to a plate and roll in the balls. Transfer he ball in the fridge for a couple of hours to firm up. Enjoy!

Notes

If the mixture comes out too dry add a tbsp more condensed milk. If too wet add a tbsp more shredded coconut

If you have any questions or want to say hi drop your comment below.

Happy cooking!

Easy to make Vegan Sweetened Condensed Milk in 30 minutes

Beets me — Thu, 02 Sep 2021 16:00:00 +0000

Yes you read that right! Vegan sugared condensed milk is a thing and can be made in 30 minutes with just simple ingredients! Since going vegan one of the things I really missed was sweetened condensed milk. Not that I had it often, but from time to time I used to have in a couple of recipes. But at some point I accepted the fact that I wouldn’t have it again. So you can only imagine my surprise when I realised that I could make it at vegan home! Took a couple of tries to get this recipe right but here it is! Easy to make, perfect consistancy and sooo yummy! Give it a go and let me know what you think!

Easy to make Vegan Sweetened Condensed Milk in 30 minutes

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: European, AmericanDifficulty: 1/5

Servings

servings

Cooking time

minutes

Ingredients

1 can full fat coconut milk
1/3 cup sugar

Directions

In a non stick pan over medium heat add the coconut milk and the sugar. Stir until it comes to a boil. Lower heat t minimum and let simmer for about 30 minutes or until it reduces to half. Make sure to stil every 2 – 3 minutes.
It will thicken up up more as it cools down. Store in an airtight container for up to a couple of weeks.

Notes

It can be made with other plant based milks. Though you might have to add more sugar.

If you have any questions or want to say high drop your comment below.

Happy cooking!

The Best Vegan Pumpkin Pie – Easy and Delicious

Beets me — Wed, 01 Sep 2021 16:00:00 +0000

The Best Vegan Pumpkin Pie – Easy and Delicious

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: AmericanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

The best vegan pumpkin pie there is! Easy to make with a flaky crust, creamy and decadent filling and a dollop of coconut whipped cream!

Ingredients

For the crust
190 gr all purpose flour
1/4 tsp salt
2 tbsp powdered sugar
115 gr vegan butter
1/4 cup (60 ml) plant milk
For the filling
2 1/2 cups pumkin puree
1/3 cup coconut sugar
1/4 cup agave syrup
3/4 cup coconut milk (from a can)
1 tsp vanilla extract
1 1/2 tsp pumpkin spice
1/4 tsp salt
3 tbsp corn starch
For the cream
1 can coconut milk (keep in the fridge for 2 days)
40 gr powdered sugar

Directions

For the pie crust
In a bowl add flour, powdered sugar, salt and stir to combine. Cub the vegan butter and add it in the bowl. Use a fork or a butter cutter to incorporate the butter in the flour. Pour in the plant milk and stir until combined. Don’t over work the mixture as you don’t want the butter to melt. Flour a clean surface and roll out the dough using a rolling pin, approximately 33 cm (or slightly biger than your pie pan). Lightly butter your pan. Once your dough is large enough transfer it in the pan. Slightly fold the dough to the outside of the pan and trim the excess pieces. Shape as desired. Transfer the pan in the fridge.
For the filling
Pre-heat the oven at 180°C. Add all the ingredients in a blender and blend until creamy. Pour the filling over the pie crust and transfer ton the oven. Bake for 50 – 55 or until pie crust turns a slightly golden and filling firms a bit up. Once ready remove from oven and let to cool down completely.
For the cream
Spoon out the coconut cream seperated from the liquids and add it in a bowl along with the powdered sugar. Bit with a hand mixer until fluffy. Transfer to the fridge for 30 minutes. Serve the pumpkin pie with a dollop coconut cream and enjoy!

Notes

Make sure to keep the cocnut cream in the fridge for at least 2 days so the liquids can seperate from the cream.

If you want to say hi or have any questions drop your comment below!

Happy cooking!

How to Make Vegan Butter

Beets me — Fri, 12 Feb 2021 17:00:00 +0000

From time to time I’ve been asked what vegan butter I use for my recipes and it was about time to let you know! Easy to make, creamy, soft the perfect vegan alternative to dairy butter. And the best part? Less than 10 ingredients are required to make it! Perfect for cooking, baking, frying or even for your breakfast! 100% natural with ingredients you can easily find or have already in your kitchen! Give it a go and I’m sure you will love it!

How to Make Vegan Butter

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: European, AmericanDifficulty: 1/5

Servings

servings

Prep time

minutes

Easy to make, creamy and soft vegan butter!

Ingredients

1/2 cup almond flour
1/2 cup + 1 tbsp oat milk
2 tbsp nutritional yeast
1 tsp salt
1 tsp apple cider vinegar
1/4 cup olive oil
1 cup refind coconut oil
1 pinch turmeric

Directions

In a blender add all the ingredients except for the olive oil and the coconut oil. Blend until well incorporated. Slowly pour in the olive oil and then the coconut oil until creamy consistancy.
Empty the mixture in a container and transfer to the fridge for at least 3 hours to set. Keep stored the fridge for about 2 weeks.

Notes

You can omitt the turmeric since it only adds colour.
Use any plant based milk you like. Avoid using soy milk as it might curdle

Nutrition Facts

70 servings per container

Amount Per ServingCalories35
% Daily Value *
Total Fat 5g 8%
- Saturated Fat 2.8g 14%
Cholesterol 0mg 0%
Sodium 36mg 2%
Potassium 2mg 1%
Total Carbohydrate 0.3g 1%
- Dietary Fiber 0.1g 1%
- Sugars 0.1g
Protein 0.1g 1%

Calcium 3%
Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or jyst want to say hi drop your comment below.

Happy cooking!

Delicious and Super Easy Vegan Black Forest Cake

Beets me — Mon, 01 Feb 2021 17:00:00 +0000

The black forest cake is probably one of the most popular one here in Greece. Everybody loves it! With that being said, I had to create a vegan version of it. Rolled up my sleeves enterd the kitchen and started playing around with simple ingredients to make the best vegan black forest cake there is! And I think I did it!

3 layers of delicious chocolate cake, fluffy coconut whipped cream and cherry sauce! Easy to make and simple ingredients which you can find everywhere. Perfect for a little sweet treat or for a birthday cake! Try it out and leave me a comment below!

Delicious and Super Easy Vegan Black Forest Cake

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: European, AmericanDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

hour

The best vegan black forest cake with 3 layers of chocolate cake, coconut whipped cream and cherry sauce!

Ingredients

175 gr all purpos flour
1 tsp baking soda
50 gr cocoa powder
220 gr sugar
1 pinch salt
275 ml warm water
60 ml sunflower oil
2 tsp apple cider vinegar
1 tbsp brandy
1 tsp vanilla extract
Coconut whipped cream
2 can coconut milk (leave in the fridge for at least 2 days)
60 gr powdered sugar
Other ingredients
1/2 can cherry topping or about 1 cup cherry jam

Directions

In a bowl add all the dry ingredients and mix. In a second bowl add all the wet ingredients. Empty the wet ingredients in the dry and stir until combined.
Preheat oven at 180°C. Grease a cake pan (about 17 cm), pour in the batter and bake for about 55 – 60 minutes. Once ready leave it to cool down completely.
From the coconut milk can take only the cream seperated from the liquids and add it in a bowl along with the powdered sugar. Using a hand mixer beat it until fluffy. Transfer the bowl in the fridge for 30 minutes.
When your cake has cooled down cut your cake in 3 equal layers. Spread 1/3 of the coconut whipped cream on your base layer. Then add a little bit less than half of your cherry sauce over the coconut cream. Place the second cake layer over it and spead another 1/3 of the coconut cream and then again add some cherry sauce. Top with the last cake layer and decorate the top with the reamaining coconut whipped cream and cherry sauce. Transfer in the fridge for about 2 hours to set.

Notes

Make sure that when you cut the cake it is compleeteley cooled down. If not it will break apart.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

The Best Vegan Hot Chocolate! Rich, Creamy and Absolutely Amazing!

Beets me — Tue, 26 Jan 2021 09:00:00 +0000

Many years ago I visited a small coffee shop where I had the chance to try out the best ever hot chocolate there was! Unfortunately the coffee shop at some point closed so no more hot chocolate for me. The years went on and I totaly forgot about it. But a few day ago while I was working on a new recipe I decided to make myself an hot chocolate. It was a rather cold day and a hot drink was very much needed! A few minutes later I was in shok! Without even realising it I had created a rich, creamy thick hot chocolate which was exactly (or so I remember) like the one I had many years ago!

Indulge yourself in this amazing hot drink with its rich consistancy and flavors which will shoot you straight to heaven! Give it a go and let me know what you think!

The Best Vegan Hot Chocolate! Rich, Creamy and Absolutely Amazing!

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Cooking time

minutes

A rich and creamy hot chocolate that everybody loves!

Ingredients

2 cups cashews milk (HERE)
3 tsp cocoa powder
2 tsp coconut sugar
2 pinches salt
1 – 2 pinches cayenne pepper
Other ingredients
1 can coconut milk (left in the fridge for 2 days)
40 gr powdered sugar
Chocolaet shredds

Directions

In a non stick pot over medium heat add the cashews milk, cocoa, coconut sugar, salt, cayenne and stir to combine. Bring to a boil and simmer for 3 to 4 minutes stirring constantly until it thickens up. Once thick turn heat of and serve.
For the coconut whipped cream
In a bowl add only the cream seperated from liquids of the coconut milk and the powdered sugar. Using a hand mixer beat the cream until fluffy. Add 2 – 3 tbsp of coconut whipped cream over the hot chocolate, sprinkle some shredded chocolate over it and enjoy!

Notes

Make sure to use the cashews mik from this recipe (HERE) exactly as it is or else I can’t guarntee you that it will thicken up.

Nutrition Facts

2 servings per container

Amount Per ServingCalories337
% Daily Value *
Total Fat 15.3g 24%
- Saturated Fat 10.2g 51%
Cholesterol 0mg 0%
Sodium 457mg 20%
Potassium 125mg 4%
Total Carbohydrate 47.1g 16%
- Dietary Fiber 7.7g 31%
- Sugars 33.4g
Protein 1.2g 3%

Calcium 680%
Iron 2%
Vitamin D 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

Easy to make and Delicious Vegan Banoffee

Beets me — Wed, 20 Jan 2021 17:00:00 +0000

To be honest I never was a banoffee kinda guy. But for some reason when I went vegan I wanted for a long time to try one. One day at a pastry shop somewhere in Berlin (a few years back) I finally got a chance and had a piece. It was love at first bite! And of course I had to make my own recipe. This is probably one of the easiest banoffees you can make. The crust is a simple cookies, coconut oil, vegan butter mixture. The caramel layer is made of medjool dates (dreamy), and the whipped cream is coconut milk! The only thing you have to maje ahead of time is add a couple of cans coconut milk in your fridge. We want the cream to seperate from the liquids and this will probably need one or two days. All the rest is easy as a banoffe pie!

Easy to make and Delicious Vegan Banoffee

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: American, EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy to make, delicious and creamy banoffee pie with a dreamy dates caramel sauce layer!

Ingredients

20 medjool dates
400 gr graham crackers
50 gr vegan butter
60 gr coconut oil
100 ml almond milk
1 tsp vanilla extract
1 pinch salt
2 – 3 bananas
2 cans coconut milk (store in fridge for a couple of days prior)
50 gr powdered sugar
3 – 4 tbsp chocolate shredds

Directions

Remove the stone from the dates and let them soak in hot water for 15 mintes. Add the crackers in a food processor and pulse until crubly. Preheat the oven at 180 °C. Add the cookie crumbs in a bowl. Melt the coconut oil and the vegan butter and pour over the crumbs. Stir well to combine, then press down into the bottom of a prepared pan. Press down firmly and evenly, going up the sides a little. Transfer to the oven and bake for 15 minutes. Once ready let cool for 30 minutes.
Drain the dates and add them in food processor along with the almond milk, vanila extract and salt. Pulse until creamy consistancy. Add the date caramel on top of the cookie base. Cut the bananas in slices and cover the caramel layer.Transfer to the fridge for about 30 minutes.
In a mixing bowl add the coconut cream that uas been seperated from the rest of the liquids. Add the powdered sugar and, using a mixer, mix until fluffy. Cover the bananas with the coconut whipped cream and add the chocolate shredds on top. Trasnfer to the fridge for about an hour to set.

Notes

Baking the base is not necessary, you can add it to the fridge for 30 minutes.

Nutrition Facts

16 servings per container

Amount Per ServingCalories396
% Daily Value *
Total Fat 23g 36%
- Saturated Fat 15.8g 79%
Cholesterol 0mg 0%
Sodium 12mg 1%
Potassium 207mg 6%
Total Carbohydrate 46.3g 16%
- Dietary Fiber 4.6g 19%
- Sugars 8.3g
Protein 3.8g 8%

Calcium 10%
Iron 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or want to say hi drop your comment below.

Happy cooking!

THE BEST VEGAN LEMON MERINGUE PIE

Beets me — Mon, 04 Jan 2021 17:00:00 +0000

Hi friends! Hope you are all doing great! So, today we will be making a delicious and creamy lemon meringue pie with a flaky crust! Who doesn’t love pie? I sure do, and I could be making pies all day long! I sooo love the process of it, and this vegan lemon meringue pie is probably one of my favorites! The crust is simple to make and turns out super flaky and delicious, the filling is easy, with simple ngredients and has a creamy consistency, and the topping… oh the topping is out of this world! You have to try this one!

THE BEST VEGAN LEMON MERINGUE PIE

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: AmericanDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Delicious, creamy and super easy lemon meringue pie with a flaky crust!

Ingredients

For the pie crust
190 gr all purpose flour
1/4 tsp salt
2 tbsp powdered sugar
115 gr vegan butter
1/4 cup almond milk
The filling
1 1/4 cups freshly squeezed lemon juice
2 tbsp lemon zest
2 cans full fat coconut mlk
90 gr corn starch
230 gr sugar
1 tsp vanilla extract
2 pinches turmeric
For the meringue
The liquid from one can of chickpies
1 tsp vanilla extract
1 tsp cream of tartar
1 tsp xanthan gum
125 gr powdered sugar

Directions

Pie crust
In a bowl add the flour, sugar, salt and stir. Cub the butter and add it iin the bowl. Using a fork or a butter cutter incorporate the butter in the flour. Add the almond milk and stir until combined. Don’t over work the mixture as you don’t want the butter to melt.
Pre heat the oven at 210°C. Flour a surface and roll out the dough using a rolling pin. Lightly butter your pie pan. Once your dough is large enough transfer it in the pan. Slightly fold the dough to the outside of the pan and trim the excess pieces.
Using a fork pinch the entire surface of the dough. Bake for about 15 minutes until slighty golden. Take out of the oven and let aside to cool.
For the filling
Add all the ingredients in a pot over medium heat and stir until combined. After a few minutes the cream will thicken up (this might take up to 10 minutes), Keep stirring. Once ready pour the cream over the pie crust and let it cool a few minutes. Transfer in the fridge for about 2-3 hours to set.
For the meringue
In a bowl add the aquafaba, the cream of tartar, the xanthan gum and using a hand mixer start mixing in high speed. Once the meringue starts setting gradualy add the sugar a tbap at a time. Add the vanilla extract and continue mixing for about 10 minutes or until stiff picks form.
Cover the pie with the meringue. You can brown the the meringue in the oven (use the grill for a few seconds).

Notes

Make sure not to knead the dough as it will not turn flaky.
The cream of tartar will help the meringue to set easier. You don’t have to use it!
It is better to make the pie crust and the filling a day ahead.

If you want to say hi or have any questions drop your comment below!

Happy cooking!

EASY, HEALTHY HOMEMADE PEANUT BUTTER WITH MEDJOOL DATES

Beets me — Wed, 02 Dec 2020 17:00:00 +0000

Hi friends! How are you; Hope you are all dong great! Today we will be looking at how we can make at home peanut butter! Peanut butter is super delicious and can be used in so many ways. But store bought peanut butter can be so unhealthy and some times expensive. But we can make our very own peanut butter at home quite easy. All you have to do is add some peanuts in a food processor and process until creamy. In this recipe I’m adding a tbsp of sunflower oil to help reach a smoother consistency, and medjool dates as a natural sweetener. Try it out and let me know what you think!

EASY, HEALTHY HOMEMADE PEANUT BUTTER WITH MEDJOOL DATES

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: American, EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Super easy, healthy and delicious homemade peanut butter.

Ingredients

250 gr roasted peanuts
4 medjool dates
1/4 tsp salt
1 tbsp sunflower oil

Directions

Open a kitchen towel and add the peanuts in the center. Fold the towel like an envelope and rub the peanuts with your hands pressing them on the towel to remove the skins.
Add all ingredients in a food processor and process until smooth and creamy – this might take about 8 to 10 minutes. Stop from time to time to scrap down the sides.
Store in an airtight container for several weeks.

Notes

If using raw peanuts line a baking tray with parchment paper and roast them for about 25 minutes in a preheated oven at 170°C.
Instead of medjool dates you can add the sweetener of your choice.

If you have any questions or want to say just hi drop your comment below.

Happy cooking!

EASY AND DELICIOUS BANANA PANCAKES – PERFECT FOR BREAKFAST

Beets me — Fri, 13 Nov 2020 17:00:00 +0000

Hi friends! Do you have seriously ripe bananas and have no clue of what to make with them? Just make pancakes! Easy to make, with simple ingredients, and super delicious pancakes! Serve these with some extra bananans on top, chopped hazelnuts or any other fruits and nuts you like, and of course with some maple syrup! So much yumminess! Perfect for breakfast or any other time of the day! Try them out and let me know what you think!

EASY AND DELICIOUS BANANA PANCAKES – PERFECT FOR BREAKFAST

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: American, EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Perfect banana pancakes with chocolate chips! Easy to make and delicious

Ingredients

1 ripe banana
3/4 cup + 2 tbsp plant based milk
1/2 tbsp agave syrup
2 tsp coconut oil
1 cup all purpose flour
1 1/2 tsp baking powder
1 pinch salt
1/4 cup chocolate chips
2 tbsp hazelnuts chopped
Maple syrup for serving

Directions

In a bowl add the banana and mash it using a fork. Add plantbased milk, agave syrup and coconut oil and mix well.
Add flour, baking powder, salt, finely, chopped hazelnuts and chocolate chips and stir until well inorporated.
Heat a non stick pan over high heat, add a tsp of oconut oil, and pour a 1/4 of cup batter in the pan. When bubbles form on the top and sides get a litlle brown flip upside down using a spatula. Each side needs about 2 – 3 minutes. Continiue with the rest of the batter.
Serve with some extra hazelnuts, maple syrup or fruits.

Notes

If the batter is too runny add a tbsp flour. If too thick add a splash plantbased milk.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!