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3 vegan dessert delights to treat yourself to this week


3 Vegan Dessert Delights To Treat Yourself To This Week

Image: Supplied

Baking made easy. Celebrate the last of the warm weather with ice-cream cake, popsicles and parfait. Leda’s biscuit range is gluten-, dairy-, egg- and soy-free, making these products a versatile, low-allergy and vegan treat the whole family can enjoy. Find Leda Choculence Biscuits in select Coles supermarkets.

Choc Berry-Cream Parfait

Recipe / Leda

Serves: 4

GF, VG

Ingredients

Method

  • 400mL tin full-fat coconut milk, chilled in the fridge overnight
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract
  • Mixed berries, puréed
  • 1 packet Leda Choculence Biscuits
  • ½ cup mixed raw nuts of choice, roughly chopped
  1. Remove the hardened coconut cream from the tin and add it to a bench mixer fitted with a whisk attachment. Save the liquid for another recipe.
  2. Beat on high for 2 mins, until light and fluffy and soft peaks form. Scrape down the bowl.
  3. Add coconut sugar, vanilla extract and berry purée and continue beating for another 2 mins.
  4. Cut 4 of the Choculence Biscuits lengthways to create biscuit shards and set aside for the garnish, then place remaining biscuits in a bag and crush using a rolling pin or similar.
  5. In a jar or other clear glass dessert dish, layer Choculence crumbs, mixed nuts, and whipped coconut cream ending with coconut cream on top. Garnish with long shards of Choculence Biscuit and nuts.

Raspberry Coconut Ice-cream Cake

Raspberry Coconut Ice Cream Cake Final

Recipe / Leda

Serves: 8

GF, VG

Ingredients

Method

  • Base
  • 1½ Packet Leda Choculence Biscuits
  • 2 tbsp coconut oil
  • Filling
  • ½ cup coconut oil, melted
  • 1 cup fresh raspberries
  • 300g fresh or frozen coconut pieces
  • 2 x 400mL tins coconut milk, refrigerated overnight — use the solid cream only
  • ¼ cup pure agave
  • 2 tsp vanilla extract
  • 2 tbsp berry superfood powder, for colour & added goodness (optional)
  1. To make the base, pulse Choculence Biscuits and coconut oil in a food processor until sticky crumbs form. Press into a 21cm springform pan lined with baking paper. Refrigerate until firm.
  2. To make the filling, add coconut to food processor and blend for about 5 mins until smooth, scraping down the sides as needed.
  3. Add half the raspberries and remaining filling ingredients and blend for another 2 minutes.
  4. Pour filling over base.
  5. Add remaining raspberries and push below the surface.
  6. Store in the freezer until frozen (at least 4 hrs).
  7. To serve, thaw on the counter for around 20 mins. Garnish when ready to serve.

Double Choc Top Berry Yoghurt Pops

Double Choc Top Berry Yogurt Pops Final

Recipe / Leda

Serves: 6

GF, VG

Ingredients

Method

  • 1 cup chopped fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup coconut yoghurt
  • 2 tbsp agave syrup
  • 1 tsp vanilla extract
  • 180g DF dark chocolate 70%
  • 1 tbsp coconut oil
  • 5 Leda Choculence Biscuits, roughly crumbed
  • ¼ cup pistachio nuts, shelled & roughly chopped
  1. Add fresh strawberries, blueberries, raspberries, coconut yoghurt and agave syrup to food processor and blend until well combined. Pour the blended mixture into popsicle moulds and freeze until ready to decorate.
  2. Melt chocolate in a bowl over a pan of boiling water, add coconut oil and stir to combine.
  3. Remove popsicles from moulds.
  4. Either dip or drizzle each popsicle with melted chocolate mix, then sprinkle with Choculence Biscuit pieces and pistachio nuts.
  5. Place popsicles in a container in the freezer until ready to serve.

For more information visit ledanutrition.com