Best Vegan Desserts to Make Right Now!

There is a growing number of vegans in Malaysia. To some, being vegan might seem like depriving one from all the good stuff. Well, vegan recipes are a lot more delicious and healthier. Because vegan diet is on trend these days, it has resulted in many new vegan dessert recipes that are out there now and believe me when I say, they are so delicious!. Vegan dessert recipes are the new favorites even for those that aren’t following a vegan diet. Check out these recipes and try them today!

BANANA CREAM PIE



Ingredients
● 3/4 cup gluten-free rolled oats
● 3/4 cup raw almonds
● 1/4 tsp sea salt (optional)
● 2 tbsp organic cane sugar or coconut sugar
● 1/4 cup melted coconut oil

Filling
● 2 tbsp cornstarch*
● 1/3 cup organic cane sugar or sub coconut sugar*
● 1 pinch sea salt (optional)
● 1 1/2 cups unsweetened plain almond milk
● 1 tsp pure vanilla extract
● 1 medium just ripe banana, sliced

Coconut Whip
● 1 14-ounce can coconut cream (or sub two cans full-fat coconut milk per one can coconut cream), refrigerated overnight
● 1/2 tsp vanilla extract
● 3-5 tbsp organic powdered sugar

For Topping
● Coconut Whipped Cream
● 1-2 more just ripe bananas, sliced*

Instructions
● Preheat oven to 350 degrees F (176 C) and either line an 8x8-inch baking dish with parchment paper, or grease a standard pie dish. Set aside.
● Add oats, almonds, sea salt (optional), and sugar to a high speed blender and mix/pulse on high until a fine meal is achieved.
● Remove lid and add melted coconut oil (1/4 cup as original recipe is written // adjust if altering batch size), adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
● Transfer mixture to a pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides.
● Now bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
● In the meantime, prepare pudding by adding cornstarch, sugar, and salt (optional) to a small saucepan and whisk in almond milk to avoid clumps (see photo).
● Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
● Once it appears "jiggly" and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat, whisk in vanilla, and let cool 10 minutes. Then transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film on top. Refrigerate until cooled and set - about 2-3 hours.
● In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream can from the fridge and be careful not to shake or turn it and remove the top. Gently scoop out the top hardened "cream" into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking if you wish. Otherwise, discard it.
● Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream (see photo) - about 1 minute. Then add vanilla extract and a lesser amount of powdered sugar (3 Tbsp as original recipe is written // adjust if altering batch size). Beat again until light and airy - about 2-3 minutes. Set in the refrigerator (uncovered) to chill.
● Once the pudding is completely cooled, is jiggly and set, add to the coconut whipped cream and stir lightly until just combined. Set in refrigerator.
● Add sliced banana to the bottom of the baked crust, then top with custard-coconut whip mixture. Smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
● To serve, top with additional coconut whipped cream (optional) and more sliced bananas (I used two // amount as original recipe is written // adjust if altering batch size), slice and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48hrs.


TAHINI CHOCOLATE BANANA SOFT SERVE



Ingredients
● 2 cups ripe sliced frozen bananas
● 2 tbsp tahini (sesame seed paste // or sub other nut/seed butter // plus more for serving)
● 3 tbsp cacao (or unsweetened cocoa) powder
● 1-2 tbsp maple syrup (or sub dates or other sweetener (i.e. stevia) to taste)
● 1-2 ripe pitted dates (optional)
● 1 tsp vanilla extract (optional)
● 1 pinch sea salt (optional)

For Topping (optional)
● 1-2 tbsp Magic Shell or some other chocolate syrup that’s available in the markets in Malaysia

Instructions
● Firstly, add ripe, sliced, frozen bananas to a food processor or a high-speed blender and mix/blend until a creamy "soft serve" is formed, scraping down sides as needed - about 3-5 minutes.
● Now add tahini or other nut/seed butter, cacao powder, and maple syrup and blend to combine. Then taste and adjust flavors as needed, adding more tahini for nuttiness, cacao for an intense chocolate flavor, or maple syrup (or pitted dates) for sweetness. Now you can also add vanilla extract or a pinch of sea salt for more flavor. Mix as needed to combine.
● Serve immediately or transfer to serving bowls and put in the freezer to thicken up. Serve as is it or top with additional tahini or magic shell!
● Best when fresh. Leftovers will keep fine in the freezer for up to 1 week. Don’t forget to let come back to soft serve consistency at room temperature before enjoying.


Thank you.



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