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4 vegan desserts even non-vegans will love


Choc Chip Banana Caramel Dessert

Choc Chip Banana Caramel Dessert

These recipes are made with Leda products

Leda’s gluten-free biscuits are perfect for making your favourite slice or dessert. Leda Nutrition’s Arrowroot, Gingernut and Choc-Chip Cookies are the essential accompaniment for your gluten- and dairy-free baking.

Coconut Cream

Makes: 3 cups

GF, VG

Ingredients

Method

  • 400g desiccated coconut
  • 950mL water
  • 2 tbsp Monkfruit Sweetener
  • 1 tsp cornflour
  1. Using a blender or food processor, combine the Monkfruit sweetener and cornflour, and process until the mixture resembles fine confectioners’ sugar.
  2. Place coconut into blender, add water and blend until smooth.
  3. Strain into a large jar or jug using a muslin cloth and squeeze to extract the milk from the coconut pulp.
  4. Refrigerate for at least 4 hours or overnight to separate any remaining liquid.
  5. Scoop the solid coconut milk into a blender or electric mixer. Add the finely ground sweetener and whip until mixture is thick enough to form peaks.

Choc Chip Banana Caramel Dessert

Makes: 4

GF, V

Ingredients

Method

  • 1 packet Leda Nutrition Choc-chip Cookies, roughly crushed
  • 4 bananas, cut into 1cm slices
  • Caramel sauce:
  • 100g fresh dates, pitted
  • 100g smooth peanut butter
  • ¼ cup coconut cream
  • ¼ cup melted coconut oil
  • 1 tbsp maple syrup
  • ¼ tsp fine Himalayan rock salt
  • 2 bananas, cut into chunks
  • 1 serve Leda Coconut Cream (see above)
  1. To make caramel sauce, place dates in small bowl and cover with cold water. Allow to stand for 30 mins then drain.
  2. Blend soaked dates with peanut butter, coconut cream, coconut oil, maple syrup and salt.
  3. To assemble, start with a layer of the crushed choc-chip cookies in a glass jar or tumbler, then add a layer of banana pieces and drizzle with caramel sauce. Top with a dollop of freshly whipped coconut cream.
  4. Garnish with more choc-chip cookie crumb and caramel sauce and serve immediately.

Vegan Caramel Slice

Vegan Caramel Slice

Vegan Caramel Slice

Makes: 8 large squares

GF, VG

Ingredients

Method

  • Base:
  • 1 packet Leda Nutrition Arrowroot Biscuits
  • ½ cup melted coconut oil
  • Date Caramel:
  • 1 cup raw cashews, soaked in hot water
  • 2 cups Medjool dates, pitted
  • 2 cups Medjool dates, pitted 1 tsp vanilla extract
  • Chocolate Top:
  • 200g dark, 70% cocoa, dairy-free chocolate
  • 2 tbsp coconut oil
  1. Brush 30cm slice tray with coconut oil to lightly grease.
  2. Place Arrowroot biscuits in food processor and process until finely chopped. Add coconut oil and pulse again until combined. Firmly press biscuit crumb into tin to cover base evenly. Refrigerate for 1 hour or until set.
  3. Add cashews to food processor and blend to smooth paste. Add dates and vanilla paste and continue to process until the mixture is smooth and resembles thick caramel texture. Pour caramel mixture over base and place in freezer for 4 hours.
  4. Half fill a medium saucepan with water and bring it up to a simmer. Place a heatproof bowl on top of the saucepan and add chocolate pieces to the bowl. Ensure the bottom of the bowl is not sitting in the water. Keep the saucepan over low heat and stir the chocolate until most of it is melted. Add the coconut oil, remove from heat and continue to stir until all of the chocolate has melted.
  5. Pour chocolate mixture over caramel filling and refrigerate until ready to serve.
  6. Once the chocolate has set, remove from pan, trim to neaten edges then cut into squares and serve.

Gingernut & Coconut Cream Logs

Gingernut Log

Gingernut Log

Makes: 4 individual logs

GF, VG

Ingredients

Method

  • Caramel Sauce:
  • 100g fresh dates, pitted
  • 100g smooth peanut butter
  • ¼ cup coconut cream
  • ¼ cup melted coconut oil
  • 1 tbsp maple syrup
  • ¼ tsp fine Himalayan rock salt
  • Everything else:
  • 12 Leda Gingernut Cookies
  • 1 serve Leda Coconut Cream (see above)
  • To serve:
  • 50g dark chocolate, 70% cocoa (dairy free), melted
  • Non-crystallised ginger pieces
  • Coconut shavings, toasted
  1. To make caramel, place dates in small bowl and cover with cold water. Allow to stand for 30 mins then drain. Blend soaked dates with peanut butter, coconut cream, coconut oil, maple syrup and salt.
  2. To assemble individual logs use 4 cookies per log. Put a small dollop of coconut cream on a plate to stand the biscuits in. Take the first biscuit and dip one side in the caramel sauce, spread with coconut cream and place it standing upright on the plate. Take the second biscuit, dip one side in the caramel sauce, then spread with coconut cream and place it up against the first biscuit and sandwich together. Repeat with 2 more biscuits. Cover top and sides with coconut cream.
  3. Repeat this process for each individual log.
  4. Cover loosely with cling wrap and refrigerate overnight to set.
  5. Drizzle with melted dark chocolate, ginger pieces and coconut.

For more information visit ledanutrition.com