We used "budget-friendly" and "vegan dessert" in the same sentence, can you believe that?
Even if some vegan recipes tend to be quite expensive, it is absolutely possible to be vegan while being on a tight budget at the same time. And you can come up with delicious and amazing meals and desserts. In this article, you will find 3 vegan recipes to make tasty desserts, and they all are 5-ingredients or less! You can check out these and more delicious vegan recipes on Sophia Aloui's blog.
1- Chocolate and raspberry mousse
• 400 ml can coconut cream
• 1/2 cup cocoa powder
• 1.5 tbsp maple syrup
• 1/4 cup chia seeds
• 1/4 cup raspberries
1. Place all ingredients in a bowl and whisk together until smooth.
2. Adjust raspberries or maple syrup depending on the desired sweetness level.
3. Place into glasses and allow to set in the fridge for 3 hours or until firm.
See also: Healthy and budget-friendly snack ideas
2- Vegan carrot cake balls
• 4 Large Carrots (~11.5oz / 326g shredded)
• 1 and 1/2 cups dried coconut (plus more for rolling)
• 1 cup (90g) Coconut Flour
• 10 Large Medjool Dates (about 1 cup, pitted)
• 3/4 – 1 cup (180ml to 240ml) Golden Syrup or Maple Syrup
1. Shred the carrots and then transfer them to a bowl. Add the dried coconut and the coconut flour and mix in well.
2. Transfer around half of this mixture to the food processor and then add the dates. If your food processor is smaller, you might need to use less than half, you want to be able to easily fit it in with the dates so that you can mix the dates in with it. Process until the dates are very well mixed in.
3. Transfer the mix with the dates back to the bowl with the remaining half of the shredded carrot, dried coconut and coconut flour and mix it all in together.
4. Add in 3/4 of a cup of syrup and mix very well. It should hold together when you try to roll it into a ball. If it does not, then add the remaining 1/4 cup of syrup and mix it very well again.
5. Roll into balls and then roll the balls in more dried coconut and place the balls onto a parchment-lined baking tray.
6. Place into the freezer to set.
7. Keep the balls in the freezer and serve them directly from the freezer.
3- Vegan Nutella
• 1 1/2 cups plain unsalted hazelnuts
• 1/2 cup 70% dark chocolate
• 1/2 cup full-fat coconut milk
• 1/4 cup maple syrup
• 1/4 tsp salt
1. Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast for 10 minutes, or until lightly colored.
2. Remove from the oven and let cool.
3. Place the hazelnuts in the center of a kitchen hand towel and close all 4 edges to make a pouch. Use your hands to rub the hazelnuts in the towel to remove the skins.
4. Once the skins are removed, place the hazelnuts in a high-speed blender or food processor until they are finely ground. (Should look like a flour)
5. Next, melt the dark chocolate in a bowl with the coconut milk, maple syrup, and salt. (either by microwave for 1-2 minutes, or using a double boiler method)
6. Pour the chocolate mixture into the blender with the hazelnuts and blend until smooth and creamy.
7. Store in a jar in the fridge for up to a week.