Vegan Raspberry Trifle

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Vegan Raspberry Trifle
This is a delicious vegan, gluten-free, low sugar dessert. It's really delicious. You can make your own raspberry juice or buy some from the supermarket which is just made from raspberries and is sugar and additive free. You do not need to use a lot of agar to make the jelly - it is amazing stuff! I've then added some vegan custard, which again you can shop buy if you do not have time to make - then topped with creamy natural coconut yogurt and fresh organic raspberries - it goes down a treat in my house!
Prep Time 15 Mins
Cook Time 15 Mins
Servings
People
Ingredients
Prep Time 15 Mins
Cook Time 15 Mins
Servings
People
Ingredients
Instructions
  1. To make your own raspberry juice - place the3 fresh raspberries in a saucepan and add 600 ml of water. Bring to the boil and simmer until the raspberries have lost most of their colour.
  2. Pour the juice and raspberries through a sieve ans squeeze any extra juice from the raspberries.
  3. Add 1-2 tablespoons of xylitol to the juice and stir until dissolved - taste to check sweetness and adjust according to taste. Let the juice cool.
  4. In a seperate cup mix the agar with a tablespoon of water until combined.
  5. Place the cooled juice back onto the heat and stir in the dissolved agar and stir frequently until it comes to the boil. Simmer for a few minutes and then remove from the heat.
  6. Pour the raspberry jelly into 4-6 separate dishes and place in the fridge to set for 2 hours.
  7. In the meantime prepare the vegan custard. Place the coconut milk in a saucepan and bring to the boil. Then simmer.
  8. In the meantime in a seperate bowl put the cornflour, maplesyrup, vanilla essence and turmeric (if using ) and mix with some extra cococnut milk to make a smooth paste.
  9. Pour the paste into the simmering milk and whisk vigourasly to blend. If the custard is not thick enough - mix another tablespoon of cornflour with some milk to make more paste and add to the custard to thicken. Set aside to cool.
  10. When the jelly is set, remove from the fridge and add a layer of cooled custard. Then add on top of that a layer of coconut yugort.
  11. Finally, place some frsh strawberries on top and sprinkle some pumpkin seeds over the top. Serve.

Vegan Coconut Panna Cotta with Strawberry Compote

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Vegan Coconut Panna Cotta with Strawberry Compote
This is a quick and easy dessert - the panna cotta has only 3 ingredients. It's light and fresh and the recipe can easily be adjusted to add some of your favourite flavours like like chocolate or raspberries. Served here with strawberry compote which is delicious.
Prep Time 5 mins
Cook Time 15 mins
Servings
people
Ingredients
Panna Cotta
Strawberry compote
Prep Time 5 mins
Cook Time 15 mins
Servings
people
Ingredients
Panna Cotta
Strawberry compote
Instructions
Panna Cotta
  1. In a pan, place the coconut milk, maple syrup and agar and stir well until mixed.
  2. Place the pan on the heat and gently bring to the boil stirring frequently. Then simmer for 3 minutes.
  3. Remove from the heat and pour mixture into 4 ramekins. Allow to cool and place in the fridge for at least 2-3 hours to allow to set.
Compote
  1. Place all ingredients in a pan and gently heat to a simmer. Cover the pan and cook strawberries for 3-5 minutes until syrupy. cool and set aside.
  2. Turn the panna cotta out onto plates and serve with the strawberry compote.

Vegan Blueberry Pancakes

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Vegan Blueberry Pancakes
These pancakes are really fluffy, light and vegan. They are also made with fresh blueberries but you could add any of your favourite fruit instead. Serve with extra fresh fruit, yoghurt and maple syrup.
Prep Time 10 Mins
Cook Time 20 Mins
Servings
People
Prep Time 10 Mins
Cook Time 20 Mins
Servings
People
Instructions
  1. Put the flour, xylitol, baking powder and salt into a medium bowl or processor and stir/mix to combine
  2. In a separate bowl add the milk, apple cider vinegar, and vanilla essence and stir to combine. Set aside for 5 minutes.
  3. Pour the milk mixture into the flour and whisk until smooth - leave to stand for 5 minutes.
  4. Melt some of the coconut oil in a griddle and place on a medium heat.
  5. Pour about 1/2 cup of the batter into the griddle and add some blueberries to the pancake. When the top of the pancake begins to bubble, flip the pancake over and cook until golden.
  6. Serve the pancakes with extra fresh blueberries, maple syrup and natural yoghurt.

Apple and Berry Crisp

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Apple and Berry Crisp
A wholesome dessert made with oats, mixed nuts, cinnamon, honey, coconut oil, apples and berries. Serve with natural coconut yoghurt.
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Instructions
  1. Place chopped apples in a saucepan and cover with water. Bring to the boil and simmer for 20 minutes until apples are soft,
  2. Drain the apples and place in an ovenproof dish. Add the berries and xylitol - stir. Set aside.
  3. In a saucepan gently heat the coconut oil until melted. Turn off the heat. Add the honey and stir.
  4. Add the nuts, oats, and cinnamon to the oil and honey and stir thoroughly until well combined.
  5. Pour the nut and oat mixture over the apple and berries and spread evenly until all of the fruit is covered.
  6. Place in oven on 180C and cook for 25-30 mins. Serve with coconut cream.

Raspberry Banana Cream Pie

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Raspberry Banana Cream Pie
This is a vegan cream pie topped with your favourite seasonal berries.
Prep Time 20 mins
Servings
people
Prep Time 20 mins
Servings
people
Instructions
  1. Chop bananas into pieces and wrap in greaseproof paper - place in freezer for 2 hours
  2. Soak dates for 20 minutes in water - drain and remove pits.
  3. In a food processor, break up nuts so they resemble breadcrumbs.
  4. Add dates to food processor and 1 tsp vanilla - mix well.
  5. Divide mixture between serving dishes and press down to form a crust. Place in freezer to cool.
  6. Mix frozen bananas in food processor until creamy and soft. Mix in 1 tsp vanilla. Add banana cream to pies. Place in freezer for 20 mins. Remove and top with fresh berries. Serve.