Making healthy desserts options that your whole family can enjoy is now easier than ever! Enjoy simple no bake vegan desserts that are gluten, dairy and refined sugar free!
Sweet Almond Mil Recipe 1 cup almonds (soaked and rinsed over night) 6 pitted medal dates 1/2 teaspoon vanilla 1 vanilla bean (optional) dash of salt 5 cups water 1/2 tsp cinnamon Here is another link to other full videos with variations. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WQH-ZIeDVZM.html
Hi Sparkles. If your mint patties came from the fridge or freezer then as soon as you put them into the chocolate then should harden with in 10 seconds or so. Please let me know if this helps. <3
I searched for Vegan Strawberry Ice Cream on your Website but only the Strawberry Banana Nice cream was found instead. Was this video Recipe still available somewhere else? Thank you.
If one wanted a little less fat, maybe one could use part banana for the filling, but then it would have some banana taste, but it sounds good.......i wish there was something rich and creamy, and relatively fat-free, like bananas, even though i like bananas, that was more neutral, and could be used in almost any type of recipe...point being that everything wouldn't end up tasting like bananas...it seems like it would have to be some kind of fruit that doesn't exist, or that i haven't heard of....something that is sort of like tofu, in the sense that it can be influenced by any flavor it is paired with.....a custardy type thing, that as far as i know, doesn't exist.....
Hi looks great.. I would have taken the "cookies" and dehydrated them at 105* for 9 hours then frosted them.. That will give them more crispy edges.. Lovely recipe.. :)
Thanks for the tip! I do use a dehydrator myself but I try to keep equipment used in each recipe to a minimum. Perhaps I should bring it in for a few recipes.
Oat milk and frozen bananas I tried and it was delicious but there is still the banana flavour but that would work in another vegan ice cream recipe. There are some on RU-vid
I’m going to say something, i did this recipe and I don’t recommend adding the grapes. It made my cake taste sour, which is not what I was trying to go for. Maybe I added too much?
Hi Halle. Thank you so much for trying my recipe and for the feedback. Depending on the time of year, and freshness of each product makes a huge difference in taste and texture. The grapes I used were very sweet. In the future I will make sure I spend more time talking about that.
i recently saw a video from 'Chef Jana' who just started using something she calls 'Banana Biomass,; and apparently it's popular in Brazil....It adds moisture, and i think, creaminess to baked goods and other things....You can use it as a substitute for eggs in some ways....She just steams green bananas, but she does it in the skins....maybe you could also do it without the skins....Here is the video in case you might want to check it out.....She cooks a lot for her husband who has a major meat, dairy and seafood addiction, so she creates a lot of plant-based substitutes, including some cheeses which look pretty good.....Maybe also using chia seeds would work......ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tiG1zxhB_0g.html
Thanks! I was wondering if you store your cheesecakes inside the springform pan? For example, i made a blueberry cheesecake last night but am not serving it until next week. Should i leave it in the springform pan in the freezer for the week until i am ready to serve it? Should I cover it? Any storage tips are helpful! Thanks so much for your video!
I am so happy you tried the blueberry cheesecake. Yes you can! I always store my cheesecakes in the pan and cover it with stick and seal just to prevent freezer burn.
I am also doubtful that basically just fruit flavoured water will be that creamy and easy to portion just 10 minutes after it comes out of the freezer.
