Vegans are people who have eliminated all animal products for ethical reasons. Vegans do not use the skin and fur of animals, as well as silk, but of course they love sweets!
Sweets are delicious! It’s not necessary to eat creamy cakes or eclairs for sweets, you can replace them with dried fruit sweets or marmalade on agar, which is much more useful. Among vegans, there are also many sweet tooths and on our site, there are recipes that will appeal to adults and young vegans.
There are many sweets for vegans that can be found in recipes of different countries oriental halva, Indian balls Besan Ladoo, fried bananas, and many others. These are very healthy sweets, not burdened with eggs, margarine and sugar. Such sweets have a low glycemic index (which means they do not increase blood sugar) and they are perfectly absorbed by the body.
Vegan sweets not only diversify the diet but also bring a lot of benefits to a person who adheres to a vegetarian diet or just a healthy lifestyle.
Cheap and easy recipe for a lean cake. The main advantage of this dessert is a minimum of dirty dishes.
- 2 cups of flour;
- cup of cocoa powder;
- 1 cup of sugar;
- 1 sachet of vanillin;
- 1 bag of baking powder cup of sunflower oil;
- 2 glasses of water.
All ingredients can be kneaded in a baking dish. Just be careful not to scratch it. To do this, use a wooden or silicone spoon. Mix all the dry ingredients, add sunflower oil to them and, stirring constantly, pour in water.
Bake the cake in an oven preheated to 180 degrees for about 40 minutes, depending on the thickness of the cake. After removing it from the oven, let the cake cool for 10-15 minutes.
- Almonds, peeled 200 g;
- Oatmeal 1/2 tbsp Agave Syrup 10 ml;
- Vegetable oil 4 tbsp.;
- l Water 4 tbsp. l
Grind the almonds into small crumbs. Instead of whole almonds, you can use the cake remaining from the preparation of almond milk, approximately 2 cups.
Add oatmeal, syrup, vegetable oil and mix again. Add water gradually, so that a homogeneous mass is obtained, if necessary, add more than 4 tbsp. l We cover the baking sheet with baking paper, roll out the dough on it and divide it into squares. Bake in the oven for 15-20 minutes at a temperature of 180 C.
The cakes are very tasty when they are just cooked: the crust’s crunch, and the cream is still a little warm. After some time they are no less tasty the cream infiltrates the cakes, making them very tender. Shelf life in the refrigerator is 72 hours.
For 12 pieces.
The Foundation Ingredients:
- Sunflower Seed 0.5 kg.;
- pulp 1/2 coconut or coconut flakes 100 g;
- coconut oil or vegetable 50 g;
- carob 50 g;
- honey or sugar 100 g;
- mint leaves 20 g.
Custard Cream Ingredients:
- Soy or any other milk 400 ml;
- banana 1 pc.;
- coconut or vegetable oil 50 g;
- rice or wheat flour 2 tbsp. l;
- honey or sugar 150 g;
- mint leaves 20 g.
We grind the seeds in a coffee grinder, grate the coconut on a fine grater, finely chop the mint leaves. We combine in the cup all the ingredients for the base, knead the thick dough, roll it on a powder-coated surface into a 5 mm thick layer, then cut out circles with a cup or special shape. We spread them on a baking sheet covered with parchment.
Bake in a preheated oven for about 5-7 minutes.
Custard is easy to prepare but requires constant attention and concentration. Blender mashed banana, milk, honey, butter. Then add the flour. Put the mixture in a saucepan over low heat and stir constantly. At first, the cream will be liquid, but in an instant, it will thicken sharply (if you get lumps, a blender will help us out). Remove from heat, add chopped mint leaves.
We spread the slightly cooled cream into a pastry sleeve or bag with a 2 mm cut. a corner.
We apply the cream “flower” on half the cakes: a slide in the center and six slides in a circle, cover with the remaining cakes and decorate them with cream in the same way. Garnish with sprigs of mint.