Deserts

CHOCOLATE CRANBERRY CHRISTMAS                    MINI CAKES 

Chocolate Cranberry Christmas Mini Cakes.
Chocolate Cranberry Christmas Mini Cakes

Ingredients

  • 110g brown rice flour (3/4 cup)
  • 60g quinoa flour (1/2 cup)
  • 30g arrowroot (1/4 cup)
  • 30g cacao powder (1/4 cup)
  • 1tsp bicarbonate of soda
  • ½tsp baking powder
  • pinch of sea salt
  • 80ml maple syrup (1/3 cup)
  • 80ml olive oil (1/3 cup)
  • 60ml aquafaba (1/4 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla
  • 120ml rice milk (1/2 cup)
  • Cranberry chia jam:
  • 100g cranberries (1 cup)
  • 60ml orange juice (1/4 cup)
  • little orange zest
  • 1tbsp maple syrup
  • small cinnamon stick (optional)
  • 1tbsp chia seeds
  • Coating:
  • 100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
  • 60ml rice milk
  • 1tbsp maple syrup
  • fresh or dried cranberries

Instructions

  1. Preheat the oven to 175°C (350F)
  2. Line 9″ x 9″ baking tin with baking paper.
  3. In a large bowl whisk together brown rice flour, quinoa flour, arrowroot, cacao, bicarbonate of soda, baking powder and salt. Set aside.
  4. In a small bowl whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.
  5. Add the wet mix to the dry mix and mix until well combined. The mix should be pourable, but not too thin consistency.
  6. Pour the mix into the prepared dish and smooth out the top.
  7. Bake for about 20 minutes or until a cocktail stick comes out clean.
  8. Remove from the oven once ready and leave to cool down before carefully removing from the tin.
  9. Place onto a flat surface and using 2″ round cutter carefully cut out shapes. You should end up with 11-12 shapes.
  10. Sandwich 2 together with a generous dollop of cranberry jam.
  11. Finely chop the chocolate and place into small bowl. Gently heat the rice milk until boiling point, pour over finely chopped chocolate and stir until completely smooth. Stir in maple syrup and pour over top of each of the cakes gently smoothing out the chocolate to drip over the edge.
  12. Decorate with fresh cranberries.
  13. To make the cranberry jam place cranberries, orange juice, maple syrup and cinnamon stick into a pot and gently heat for about 10 min until cranberries have popped and are soft. Remove the cinnamon stick and mash the cranberries with a fork until smooth. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.
  14. Enjoy!

WHITE CHRISTMAS TRUFFLE CAKE

White Christmas Truffle Cake
White Christmas Truffle Cake

Ingredients

For the cake layer

  • 3 eggs
  • 1/3 cup/65 g sugar
  • 1/3 cup/45 g flour
  • 1 tsp vanilla extract

For the truffle topping

  • 1 1/4 cups/ 300 g double cream/heavy cream I used 48% fat double cream
  • 12 oz/350 g white chocolate chopped, not chocolate chips (measured by weight)
  • 9 oz/250 g mascarpone or cream cheese full fat only

Instructions

For the cake layer

  • Preheat the oven to 350F/180C. Butter and dust with flour an 8″/20 cm round springform pan.
  • Beat room temperature eggs, vanilla and sugar in a medium bowl for about 3-5 minutes with an electric mixer until white, foamy and triple in volume.
  • Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter. If after the addition of the flour the volume goes down significantly, the cake will not rise properly.
  • Bake in the preheated oven for 15-17 minutes until a cake tester comes out clean. The baked sponge should have risen to at least double the height of the unbaked batter. Cool on a wire rack.

For the truffle topping

  • Bring the cream in a saucepan to a boil. Add chopped white chocolate and stir with a whisk until the chocolate in melted and completely incorporated into the cream, As soon as it’s done take off the heat and let the mixture come to a room temperature.
  • Add mascarpone and whip with a hand mixer until smooth. If using cream cheese instead of mascarpone, whip the cheese until light and fluffy before adding cream and chocolate mixture and blending the ingredients together. Do not pre-whip mascarpone or it might separate from over-beating. Mix mascarpone and the cream/chocolate mixture together with a hand blender until combined, approximately 2 minutes. (The consistency of the truffle layer should be similar to thick sour cream.)
  • Put the sponge layer back in the springform.
  • Pour the truffle mixture on top of the cake in the springform pan and chill in the refrigerator for at least for 2 hours or better overnight.
  • Run a knife along the sides of the cake to release it from the pan, then carefully unmold it and move to a cake stand.
  • Enjoy!

PEPPERMINT ICE CREAM

Peppermint Ice Cream
Peppermint Ice Cream

Ingredients

  • 2 cups young coconut meat (about 2 coconuts)
  • 1 cup raw cashews
  • 6 tablespoons maple syrup
  • 1 cup coconut milk
  • 3 teaspoons peppermint oil
  • 1 cup crushed peppermint candy

Instructions

  1. Crack open coconuts and scrape out the meat using a spoon. Save the water for drinking!
  2. Add nuts to the blender and pulse until finely ground.
  3. Add all other ingredients (except peppermints) to the blender.
  4. Blend on high until all ingredients are combined and blended.
  5. Place in a covered freezer-safe bowl for 1-2 hours. Stir in crushed peppermints and return to freezer for 4-5 hours.
  6. Allow to thaw for 30+/- minutes before scooping.
  7. Top with extra crushed peppermints.
  8. Enjoy!