Whip up this no-fuss vegan coconut mousse recipe for a simple, yet stunningly luscious dessert or even as a decadent midday snack. With healthy ingredients and just a touch of sweetness, it’s the perfect wholesome sweet treat.

Serves 6

Ingredients 

1 (1-pound) package silken tofu
1 mango, peeled, pitted, and chopped,
¾ cup shredded unsweetened coconut
3 tablespoons agave nectar
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
1 cup chopped strawberries
6 strawberries, sliced, for garnish

 Directions

1 In the bowl of a food processor, combine the tofu, mango ½ cup of the coconut, the agave, vanilla, and lemon juice. Blend until smooth. Transfer to a bowl and gently stir in the chopped strawberries.

2 Spoon the mixture into ramekins or dessert cups and chill for at least 20 minutes.

3 To serve, garnish with the sliced strawberries and remaining ¼ cup coconut.

Excerpted with permission. “Pure Food: Eat Clean with Seasonal, Plant-Based Recipes” by Veronica Bosgraaf. Published by Clarkson Potter, 2015. Photograph by Jackie Alpers.

The post Vegan Coconut Mousse Recipe with Strawberry and Mango appeared first on EcoSalon.

Ferrero Rocher hazelnut chocolates are among the ranks of affordable and highly-accessible snacks that still retain an air of sophistication.

Each piece of Ferrero Rocher is individually packaged with a hazelnut and chocolate crust that reveals a chocolate mousse filling bearing a surprise whole hazelnut at the center. The textures are tantalizing, and the taste offers that sweet chocolate fix in just one pop. However, it’s hard to stop at just one, and soon you find yourself a handful deep, having done more damage to your diet that you bargained for. The following Ferrero Rocher remake is vegan and full of sweet satisfaction.

In one serving (3 pieces) of Ferrero Rocher hazelnut chocolates, there are 220 calories, 150 of which come from 16 grams of fat, 5 of which are saturated, 3 milligrams of cholesterol, 15 grams of sugar and 17 grams of total carbohydrates. This is no surprise, considering the sweet snack’s ingredients list includes the likes of sugar, butteroil, artificial flavorings, wheat flour, whey and the leavening agent sodium biocarbonate. Except for the inherent nutrition of the whole hazelnut found at the center of each piece, Ferrero Rocher hazelnut chocolates are doing anything but optimizing your health.

Luckily, the flavors of Ferrero Rocher aren’t so hard to mimic, and with ingredients that actually do your body good!

Homemade Ferrero Rocher Recipe

Makes 16

Ingredients

• 2 avocados
• 1 teaspoon vanilla extract
• 2 teaspoons maple syrup
• 3/4 cup hemp protein powder
• 2 tablespoons cocoa powder
• Dash sea salt
• 16 whole hazelnuts, plus 1/2 cup chopped for coating
• 1 bar 70% dark chocolate
• 1 tablespoon coconut oil

Directions

In a food processor, blend the avocados, vanilla, maple syrup, protein powder, cocoa powder, and salt. Continue until evenly combined and smooth. Line a baking sheet with parchment paper and use a spoon to scoop 16 truffles onto it. You do not need to shape them into well-formed balls yet. Push 1 whole hazelnut into the center of each. Place the sheet into the refrigerator to cool. While it cools, melt dark chocolate and coconut oil until smooth. After 15 minutes, remove the truffle scoops from the fridge and use clean hands to shape them into balls. Roll each truffle loosely in chopped hazelnuts, then cover completely with melted chocolate mixture. Place each truffle back onto the parchment paper and return the baking sheet to the fridge to cool. Serve after 20 minutes. Store in the refrigerator.

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Photo Credit: GlowKitchen

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Vegan baking is an art of its own – what’s one to do without the butter, milk and eggs?

Vegan baked goods are just as delicious as their traditional counterparts, but they take a bit more honing in the kitchen to master, as well as a wider knowledge base of formerly unbeknownst-to-you ingredients and techniques.

Here are 21 vegan baking tips you should never enter the kitchen without.

1. For leavening, replace one egg with 2 teaspoons of baking soda mixed in 2 tablespoons of water.

2. For leavening, replace one egg with 1 teaspoon of baking powder mixed into 1 teaspoon of vinegar.

3. Also for leavening, replace one egg with 1 tablespoon of ground flaxseeds mixed in 3 tablespoons of water. Let set for a few minutes to thicken before using.

4. For binding, replace one egg with 2 tablespoons of cornstarch mixed in 2 tablespoons of water.

5. For binding, replace one egg with 2 tablespoons of cornstarch mixed in 2 tablespoons of water.

6. Also for binding, replace one egg with 2 tablespoons of instant mashed potatoes.

7. Replace 1 cup of buttermilk with 1 cup sweetened nondairy milk mixed with 2 tablespoons of either lemon juice or vinegar. Whisk until creamy.

8. Replace cow’s milk with equal amounts of either soy milk (for richer desserts), coconut milk (for richer desserts), almond milk or rice milk. Make sure all milks are unsweetened.

9. Use coconut oil in equal quantities as you would use butter. The best brand that offers that buttery effect without the coconut aftertaste includes Earth Balance and its many butter variations.

10. If you need to replace just one egg white, dissolve 1 tablespoon of plain agar in 1 tablespoon of water. Whip it, chill it and then whip it again.

11. One-half of a banana, mashed, also replaces one egg in baking.

12. Canola oil, or any light tasting oil, replaces butter well, just use slightly less than the measurement for butter. For example, if a recipe calls for 1/2 cup of butter, use 1/3 cup of oil.

13. Vegan recipes often cook at cooler temperatures and for longer because they rely on sugars and starches for binding instead of dairy products. Keep this in mind when trying to turn a regular recipe vegan. Knock down the temperature by 20-30 degrees Fahrenheit and cook for 5-10 minutes longer, keeping an eye on the baked good towards the tail end of its increased cooking time.

14. Buy organic and in bulk whenever possible. You’ll save money and support sustainable farmers.

15. Don’t be afraid to experiment – that’s how you learn!

16. High fat non-diary milks, like coconut milk, can stand in for cream in a recipe.

17. Always taste as you go – there are no raw eggs in there, so make sure you taste the mixture to determine any missing ingredients or whether you should adjust the balance of sweetness.

18. So-called “hard” flours have a higher protein content (all purpose, winter wheat and spring wheat) and are fit for studier baking, like for breads. “Soft” flours (pastry and cake) are better fit for fluffy recipes, such as pies, tarts, cakes and cookies. Gluten-free flours fall into the “soft” category, but you can always add in xantham gum when baking gluten free to offer the recipe more structure.

19. If you are worried about sugar, try a healthier sweetener, like agave, maple syrup or organic brown rice syrup. The proportion for substituting white sugar for liquid sweeteners, however, is not 1:1. Research how to strike the perfect balance.

20. Avoid vegetable oil, because it leaves behind an aftertaste. Stick to canola, which is light and aroma free.

21. Frost a cake when it is cold so you don’t mess up the amazing vegan baking job you accomplished up until that point.

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What if I told you that you could have a chocolate cake in all its decadence and a welcome chocolate coma to boot without it interfering with your weight loss goals or putting a dent in your dietary lifestyle? This chocolate cake recipe is not only vegan but also packed with a good dose of veggies.

Before you cringe at the thought, rest assured that the vegetable component is none other than beets and the earthy taste and dense starchiness only adds more flavor and texture to what we have come to love chocolate cake for. Grab the forks and gather round, because one piece just won’t cut it. Enjoy!

Regular chocolate cake is full of offenders such as white sugar, white flour, butter, eggs, milk, and preservative-laden chocolate chips. So while the result may be delicious, it’s not the kind of chocolate cake that you can enjoy regularly or be particularly proud of in terms of nutritional stats. This chocolate cake recipe uses unrefined sugar – turbinado sugar – and replaces white flour with whole-wheat flour and spelt flour to up the ante of fiber content. The spices give an aromatic twist and the roasted beets are a surefire vegetable surprise. The beets have such a glorious color and its depth in flavor further accents the chocolate. Because of the beets, the chocolate cake retains a denser, moister texture that makes each bite feel naughty. This recipe is most definitely unique, but it is sure to be a crowd pleaser, especially when you reveal the “secret” ingredient.

Vegan Beet Chocolate Cake

Makes one 10-inch cake

Ingredients

For the cake:

• 2 large beets, baked
• 1/3 cup vegetable oil
• 2/3 cup turbinado sugar
• 1 teaspoon vanilla
• 1 cup whole-wheat flour
• 1 cup spelt flour
• 1/2 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• Dash of cayenne pepper
• 1/2 cup vegan chocolate chips

For the chocolate cream glaze:

• 1/2 cup coconut oil
• 1 cup vegan chocolate chips

Directions

Preheat the oven to 400 degrees Fahrenheit. Wash beets, remove their stems and wrap each in aluminum foil. Bake for 1 hour or until tender. Remove beets, set them aside, and lower the oven temperature to 350 degrees Fahrenheit.

Chop the beets and add them to a food processor along with the liquid they gave off while baking that has collected in the foil. Add the vegetable oil, sugar and vanilla. Mix until smooth.

Transfer the beet mixture to a large bowl and add the dry ingredients: flours, cocoa powder, baking powder, baking soda, salt, cinnamon and pepper.

Stir until evenly combined, but do not over mix. Fold in the chocolate chips and pour the mixture into a lightly greased 10-inch round baking pan or bunt-cake pan. Put into the oven and bake for 35-40 minutes, or until the center is firm. Test with a toothpick in the center – if it comes out clean, it is done!

Set the cake aside and let it cool to room temperature. Meanwhile, melt the coconut oil and chocolate chips over a double broiler, stirring constantly. When serving each slice of cake, spoonful the mixture atop each slice before eating.

Image Credit: GlowKitchen

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Healthy no bake desserts just in time for the holidays.

It’s the holidays, which means more often than not, you’re pressed for time. In between social events and family gatherings, this isn’t really known as the season with a lot of downtime. Which means that if you’re looking for a good dessert recipe, you want it to be quick. And while you’re at it, what about a little healthy? Look no further. Here are 10 healthy no bake desserts, mostly gluten-free and vegan, to save you time in the kitchen this holiday season.

1. Healthy No-Bake Cookies

These are a simple, basic no-bake cookie recipe that happens to be gluten-free and vegan. Full of chocolate, you’ll want to have a few batches on hand for when your friends come over for an afternoon visit.

2. Pumpkin Tarts

Who said you had to bake pumpkin pie? These no-bake pumpkin tarts get the seasonal flavor of pumpkin with the ease of popping them in the refrigerator to set. Just pull them out when you’re ready to serve.

3. Açaí Berry Truffle

This Brazilian berry has become a popular superfood, and since it comes in powdered form it can easily be used to make a tasty round of truffles (yes, vegan and gluten-free).

4. Espresso Cookies

Who doesn’t love the combination of chocolate and coffee? The two come together in this simple, vegan recipe that can also be made gluten-free if you use gluten-free certified oats.

5. Avocado Chocolate Pudding

Need a fresh spin on a dessert for a holiday dinner? How about chocolate pudding made with a base of avocado? Thick, creamy and healthy.

6. Coconut Date Rolls

This recipe is as easy as putting shredded coconut, dates and almonds in the food processor then rolling the mixture into balls. The result is a a simple but tasty dessert that looks great on a holiday cookie platter.

7. Chocolate Tart with Almond Crust

Often we think of no-bake recipes as reserved for only cookies that you can drop onto parchment paper. Not so. This recipe proves that no-bake can not only be simple, but also classy, in the form of a glorious tart made with an almond base (gluten-free!) and creamy, dark chocolate filling (vegan!).

8. Sweet Potato Pie Doughnut Holes

Roasted sweet potato comes together with coconut milk and coconut flour to create a recipe that sounds like the ultimate comfort food dessert, but stays healthy.

9. Amaretto Snowballs

Dusted in powdered sugar, these are the perfect gluten-free cookies for the holidays. With a dash of amaretto, they’re the perfect ending to a long dinner party.

10. Raw Chewy Mint Brownies

Somewhere in between fudge and traditional brownies you have this recipe, made with a base of Medjool dates and raw cashews. You can eat a few without feeling the guilt.

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Images: Joana Slowdownik, Debbie Adler, smiteme, SweetonVeg

The post 10 Healthy, Decadent and Delicious No Bake Desserts appeared first on EcoSalon.

Despite its fruity content, apple pie packs a lot of unhealthy ingredients. That doesn’t mean you have to bamish it from your holiday menu, however. Just use our scrumptious vegan apple pie recipe instead!

One piece of a traditional 9-inch apple pie carries 81 milligrams of potassium and a good dose of vitamins A, C, and B6 as well as calcium. However, these benefits are overtaken by the average apple pie recipe’s darker side. That same serving also holds approximately 300 calories, 14 grams of fat, 4.7 grams of saturated fat (23% of the RDA), 333 milligrams of sodium, 42 grams of carbohydrates, and only 2 grams of dietary fiber. 

Being the legend that it is, there’s no need to completely change the face of apple pie, when cutting a few simple corners does the trick. This apple pie recipe is vegan and uses higher quality ingredients. The pastry of this apple pie recipe has a whole-wheat base and is free from eggs and dairy. Instead it is fattened up with coconut oil, which carries a few impressive health benefits all on its own. The filling avoids refined sugar and sticks to the brown-sugar-akin, minimally-processed turbinado sugar. Enjoy!

Vegan Apple Pie Recipe

Makes 1 pie serving 8-10 people

Ingredients:

For the Pastry Crust

• 2 ½ – 3 cups + 1-2 tablespoons whole-wheat pastry flour
• 1 teaspoon salt
• ½ cup coconut oil
• 1 cup nut milk (Make it yourself!)
• Coconut oil cooking spray (or any oil cooking spray)

For the Apple Filling

• 10 Granny Smith apples, peeled and thinly sliced
• Juice of 1 lemon
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 tablespoon turbinado sugar
• 3 tablespoons whole-wheat pastry flour

Directions:

Put a layer of paper towels over a large baking sheet. Spread the apple slices evenly across the paper towels and set aside while you prepare the pastry. This helps to remove some moisture from the apples.

For the pastry, sift together 2 ½ cups of flour and salt in a bowl. In a larger bowl, combine the oil and milk. Add the flour mixture to the wet ingredients. Mix until it clumps together. If too sticky, add another ½ cup of flour. Use clean hands to shape the dough into 2 equal-sized flat balls. Cover each in plastic wrap and place in the refrigerator to chill for about 1 hour.

Preheat the oven to 425 degrees Fahrenheit.

Remove the dough from the refrigerator. Lay one dough portion on a lightly floured surface. Sprinkle its top with flour. Use a rolling pin to roll the dough out to the size of a pie dish plus a few inches – you want the dough to overlap the dish’s edges. Repeat with the other dough portion. Spray the pie dish with cooking spray and place one of the sheets of pastry into the bottom of the dish, making sure it sticks to the corners and sides.

Back to the apples — pat the apple slices dry with the paper towel — and place in a large bowl. Pour the lemon juice over the apples and toss with you hands. Mix the cinnamon, salt, sugar and whole-wheat pastry flour in a separate bowl before sprinkling over the apples. Use your hands to toss the apples with the cinnamon mixture. You want the apples to be evenly coated. Pour as many of the apples as possible into the pie dish, atop the pastry. Top the apples with the other pastry sheet. Use your fingers to pinch together the edges of the both pastry sheets, sealing the pie filling shut. Trim any excess edges with a knife.

Use the knife to slice a few decorative lines across the top pastry layer several times. This will allow steam to escape while baking and prevent bubbles. Sprinkle turbinado sugar atop the crust and line the edges of the pie with aluminum foil to prevent burning.

Bake for 35-40 minutes, keeping an eye on the pastry. You want a crusted, browned top, but want to avoid burning the pastry.

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Photo Credit: benimoto

The post Nutritional Breakdown: Apple Pie Recipe (+A Vegan Twist!) appeared first on EcoSalon.

Raise your hand if you’ve ever enjoyed yourself with nothing more than a spoon and a jar of peanut butter.

It’s not so uncommon, simply because peanut butter is absolutely delicious. And then, you realize that it pairs well with chocolate chips, and soon you have yourself a go-to midnight snack that could probably use a good bit more structure. So, peanut butter bars were born. But, there’s no need to pull out the butter or milk-laden chocolate. Instead, make this vegan peanut bar recipe to keep things healthy and your conscience a little more at bay. Enjoy!

This vegan peanut butter bars recipe makes 20 servings, technically speaking, but if you’re preparing it for a crowd, make more than you think you need, because these will fly off the table. Also, get creative with the add ins. Before refrigerating, I like to top the chocolate layer with nuts and dried coconut flakes. Get festive with your choices!

Vegan Peanut Butter Bars 

Makes about 20 servings

Ingredients

• 1 cup all-natural peanut butter
• 2 tablespoons coconut palm sugar
• 2 tablespoons coconut oil, hardened
• 1 tablespoon maple syrup
• Dash of sea salt
• 1 1/2 cups vegan chocolate chips

Directions

In a food processor, pulse together the peanut butter, coconut palm sugar, coconut oil, maple syrup and sea salt. Once evenly combined and smooth, spread the mixture on the bottom of a pan lined with parchment paper. In a double broiler over medium heat, melt the chocolate chips. Once melted to a smooth consistency, pour over the peanut butter base and spread evenly with a spatula. Place the pan in the refrigerator until the chocolate hardens. Hasten the process by putting the pan into the freezer. Cut into small squares and enjoy!

Photo Credit: Jamieanne

The post Vegan Peanut Butter Bars Recipe appeared first on EcoSalon.

Don’t let the commercials fool you. A Snickers bar is hardly satisfying in the most important ways. Make your own vegan recipe instead.

When it comes to Snickers, the joy is its nutty aftertaste, the contrast of its crunchy and gooey center, and the way it fills you up and gives you a bolt of energy. However, it’s no secret that Snickers could really use a nutrition makeover. Packed with sugar, artery-clogging fats and empty calories, a Snickers bar does not make for the best midday snack; instead, it makes for the worst anytime splurge.

In one Snickers bar, there are 250 calories (110 of which are from fat), 12 grams of total fat, 4.5 grams of saturated fat, 5 milligrams of cholesterol, 33 grams of carbohydrates (27 of which come from sugar), and only 1 gram of dietary fiber. If these stats alone aren’t convincing enough, a glance at the ingredient list seals the deal. Snickers contains the likes of sugar, lactose, milk-fat, artificial flavoring, corn syrup, and partially hydrogenated soybean oil. Not only are these ingredients quite rich, they are difficult for your body to digest and spike your blood sugar levels.

When faced with the challenge of making a dish healthier, there are many ways to go about it. You could focus on one aspect — calories, carbohydrates, fats, etc. — and try to lower their levels, or you could focus on the nature of the ingredients. In the case of Snickers, I did not want to get rid of the treat’s decadence — its fat and calorie content. Instead, I wanted to replace the ingredients with their cleaner, natural counterparts as well as make them entirely vegan. While its calories and fats may be comparable to a regular Snickers bar, the following vegan version of Snickers contains calories and fats from whole food sources that your body can recognize and process, not struggle to digest. The result: it goes down easy! This recipe feels surprisingly light and refreshing.

Homemade Raw Snicker Bars

Makes 8-10 bars

Ingredients

For the Base

• 1/2 cup cashews that have soaked in water for at least 1 hour
• 1/4 cup almonds
• 2 tablespoons oats
• 2 tablespoons coconut oil
• 6 juicy dates, pitted
• 1 teaspoon vanilla extract

For the Caramel Filling

• 1 cup pitted dates that have soaked in water for at least 2 hours
• 2 tablespoons nut butter
• 1/3 cup nut milk
• Juice of 1/2 lemon
• 1 teaspoons vanilla extract
• Dash of sea salt
• Handful of peanuts

For the Chocolate Topping

• 1/2 cup agave nectar
• 1 tablespoon cocoa powder

Directions

For the base, in a food processor pulse all the ingredients until evenly combined. In a dish lined with parchment paper, spread the mixture and press until firmly lining the bottom of the dish.

For the caramel center, blend all ingredients until smooth. Spread evenly atop the base mixture.

Sprinkle the peanuts over the caramel filling and press lightly with the edge of a spatula so that the nuts stay in place.

For the chocolate topping, in a small bowl, whisk together the agave and cocoa powder until smooth. Pour over the peanuts so that the surface is entirely covered. Place into the freezer for at least one hour or until the snickers have hardened.

After it has frozen, remove the dish from the freezer and pull the parchment paper so that the frozen Snickers cleanly releases from the dish. Cut into desired shapes and sizes. It’s best eaten cold. Enjoy!

Photo Credits: Sundeep1106, GlowKitchen

The post Snickers Bar Makeover: Homemade Vegan Snickers Recipe appeared first on EcoSalon.