Vegan desserts – Beets me

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!

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!

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!