16 desserts Vegan francais ideas

These Dark Chocolate Overnight Oats are so easy to make and absolutely delicious! Nutritious, vegan, gluten-free and made with whole food ingredients like rolled oats, chia seeds, cacao powder, maple syrup, and walnuts! You’ll love this homemade recipe – it’s great for meal prep and tastes like dessert! #overnightoats #oatmealrecipe #veganbreakfastrecipes

HCLF Vegan Tiramisu – FeastingonFruit.com #vegan #glutenfree #hclf #chocolate #dessert Do you remember my Fruity Frosty Raspberry Tiramisu? I admit I used the word ‘Tiramisu’ very lightly with that one. Basically I just meant cake surrounded by creaminess. But I got a request for a classic Tiramisu, so I’m trying to take the dish more seriously today. You probably know by now though that making anything the conventional way is not my style. Heck it’s actually challenging for me! So trusting me with requests for anything classic is maybe not the best idea, but I did my best! I tried to keep the fruit in funny places to a minimum… There is

Recette de cookies vegans ! Des cookies pour le go?ter, ?a te dit ? Ah oui mais non, ils contiennent des oeufs et du beurre. Devenir vegan c’est dire adieu aux cookies et toutes ces petites douceurs que tu aimes tant Vraiment ? Si tu le penses vraiment, laisses moi te proposer cette recette de cookies vegans qui mettra tout le monde d’accord au moment du go?ter ! Elles est tr?s simple ? r?aliser tu n’auras pas besoin d’ingr?dients farfelus, ce que tu as dans tes placard conviendra parfaitement tu verras. COOKIES VEGANS Pour une dizaine de cookies : • 120 gr de farine de ton choix (pour une version sans gluten, optes pour de la farine de riz compl?te ou de la farine de petit ?peautre) • 50 gr de sucre ou de sirop d’agave • 60 gr de lait v?g?tal de votre choix (ATTENTION : la quantit? est al?atoire ! Tu peux avoir besoin de 50gr de lait comme de 70gr) • 30 gr de poudre d’amande • 50 gr de noisettes enti?res • 40 gr de chocolat noir en p?pites + quelques morceaux de chocolat pour le dessus • quelques morceaux de chocolat pour le dessus • 1 cuill?re ? caf? de bicarbonate • 1 cuill?re ? soupe de vanille (optionnel) M?langer tous les ingr?dients secs ensemble Ajouter ensuite les p?pites, et les noisettes concass?es Ajouter ensuite PETIT ? PETIT votre lait. Attention : Tu peux avoir besoin de 50gr de lait comme de 70gr ! Cela d?pend de ta p?te. Veilles alors ? ajouter une quantit? de lait de fa?on ? obtenir une page souple mais ?paisse. Vous devez pouvoir former des boules dans vos mains. Former des boules de p?te sur une plaque de cuissons pr?alablement chemis?e Fais cuire 150°c pendant environ 12min Je te conseille de r?aliser cette recette quelques heures ? l’avance, les cookies seront encore plus croustillants !

Healthy Vegan Chocolate Chip Blondies Much healthier than their classic version, these chocolate chip blondies are vegan, nutty, naturally sweetened with dates and your go-to recipe when you need a treat in a hurry.

#peachtart #tart #french #vegan #glutenfree #pastry #veganpastry #peach #peaches #cake #dessert #easy This is an ideal summer dessert, vegan peach tart which doesn’t require any baking! Super smooth and sweet filling on gluten-free crust, topped with fresh summer fruits!

These Vegan Lemon Bars are a refreshingly tart & sweet dessert! A healthier take on the classic, they’re made with only 9 healthy ingredients + Sugar-Free. #vegan #glutenfree #lemonbars #dessert #lemon | frommybowl.com These Vegan Lemon Bars are a refreshingly tart & sweet dessert! A healthier take on the classic, they’re made with only 9 healthy ingredients + Sugar-Free. 

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Peach Plum Rose Tarts | These gorgeous rose tarts with plums and peaches have all the elegance and refinement of fancy patisserie treats but are actually really easy to make at home! The perfect bite-sized dessert for a brunch, cake buffet or wedding reception! #patisserie, #easy, #tarts, #French, #dessert, via @twopurplefigsvegan french patisserie recipes, vegetarian french patisserie recipes, vegan croissant recipe, vegan pain au chocolat recipe, vegan food, vegan recipes

Try this easy Vegan Cookie Dough Recipe for two! chocolate chip-studded vegan cookie dough that you can eat with a spoon. A healthy guilt-free snack or dessert that is packed with plant-based protein from chickpeas, refined sugar-free, gluten-free and dairy-free! #dessert #cookiedough #snack #dessertrecipes #vegandessert Relive a childhood fantasy and eat cookie dough straight from the bowl! All made possible by this healthy edible vegan cookie dough recipe! Easy to make with simple ingredients and so delicious! 

If you like coffee and nut butter, you must make this Espresso Cashew Butter! This easy and healthy recipe is made with espresso beans, cashews, a hint of cocoa and no added sugar making it Whole30® friendly. Homemade cashew butter is one of the easiest things to make and there are tons of uses for it! You can make desserts like cashew butter cookies, snacks like protein bars and or stuff dates with the cashew butter for a paleo, no added sugar dessert. Ready in 15 minutes! #paleo #cashewbutter Homemade Espresso Cashew Butter made with just five ingredients and ready in 15 minutes from start to finish. You’ll want this homemade cashew butter on toast, in cookies, and straight by the spoonful. Vegan, gluten-free and Whole30 compliant.

This easy Poached Pears recipe is a delicious and healthy dessert for winter. The Spiced Poached Pears are poached in a mix of Red Wine, Spices such as Cinnamon and Citrus to create the most fragrant dessert ever! This easy Classic French Dessert is a great dessert for dinner parties – it is light, healthy and even Vegan and Gluten Free. A great way to please any of your guest with a delicious dessert everyone can enjoy this Fall. #poachedpears #spicedpoachedpears #redwinepoachedpears #pears Homemade Espresso Cashew Butter made with just five ingredients and ready in 15 minutes from start to finish. You’ll want this homemade cashew butter on toast, in cookies, and straight by the spoonful. Vegan, gluten-free and Whole30 compliant.

Vegan Chocolate Mousse with Aquafaba | Easy You will only need 4 ingredients to make this Vegan Chocolate Mousse with Aquafaba! It’s very easy to make, delicious, airy, chocolate-y and so comforting!

Recipe for vegan black forest brownies

Perfect Vegan Chocolate Chip Cookies. Say hello to the perfect vegan chocolate chip cookies. Thick, chewy, and prepared with just a few ingredients, they taste exactly like a classic chocolate chip cookie! #vegan #chocolate #cookies #chocolatechips #dessert Say hello to the perfect vegan chocolate chip cookies. Thick, chewy, and prepared with no crazy ingredients, they taste exactly like a classic chocolate chip cookie!

vegan fl?deboller | seitanismymotor.com {:de}Vegane Schokok?sse ganz leicht selbstgemacht! English: vegan marshmallow treats can easily be homemade. The recipe is corn syrup free.{:}

These little cookies are fantastic to serve at any gathering. It’s a little bit tricky but the reward is satisfying and delicious. Ingredients: Matcha Macarons: 3 egg whites (90-120 grams, depends on the size of your egg) 1/2 cup white granulated sugar (100 grams) 1 cup almond flour (96 grams) 3/4 cup powdered sugar (90 grams) 1/2 tablespoon matcha powder Matcha Buttercream: 1/2 cup butter 1 cup powdered sugar 1 teaspoon of matcha powder or more, it’s up to how strong you’d like your buttercream 1 teaspoon vanilla extract Instructions: Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Line two baking sheets with parchment paper or a silicone mat. Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons. Measure out all of your ingredients. Now you can finally start. Place egg whites and granulated sugar in a heatproof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple of minutes. Make sure the bottom of the bowl isn’t touching the simmering water. Transfer mixture to the bowl of a stand mixer. (I use my Kitchen Aid bowl when doing this because it makes it easier) With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed. The best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop. You don’t want to over beat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed. Sift powdered sugar, almond flour, and matcha together. Pour into stiff whites. Start folding gently forming a letter J with a spatula. It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple of failed batches before you get this right. First, grab a spatula full of batter and pull it up at a 90-degree angle on top of the bowl, then you start drawing a figure 8 in the air with the dripping batter. And if you can draw a few number 8’s with the flowing batter, without having it break apart, that means your batter is probably ready or close to being ready. Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicone mat. If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds. Test again. Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag. You don’t want your batter to be too runny either. So be careful not to over mix. It’s always best to under mix and test several times until the proper consistency has been achieved. This is the most important part of making macarons in my opinion. Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking. Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry. Pre-heat the oven to 325F. Bake one tray at a time. Bake for 4 minutes rotate the tray. Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again. Bake for around 2-4 more minutes. Really keep an eye out, not to over bake. When baked, the macarons will have a deeper color and formed feet. Remove from the oven and bake the other tray. Let the macarons cool down before proceeding with the filling. Matcha Buttercream: While the macarons cool down, you can make the filling. Sift powdered sugar and matcha powder together. Set aside. Cream butter on medium speed, until creamy, for about 1 minute. Add powdered sugar and matcha and beat until mixture is fluffy and incorporated another minute. If the mixture seems too stiff, add one or two teaspoons of milk. If it seems too runny, add one or two teaspoons of powdered sugar. Add vanilla extract and mix for 30 seconds to combine. To assemble: Put filling in a prepared piping bag. Pipe a dollop in each macaron and close the sandwich. You are looking for the proportions of 2:1 cookie: filling. This recipe is made by Camila Hurst from Pies and Tacos This recipe is a part of our “Top 10 Recipes with Starter Matcha” that can be downloaded here.