chocolate

Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

Vegan crepes with whole wheat flour and a scrumptious chocolate – banana stuffing

Crepes are one of my favorite delicacies and that is why I can still remember how thrilled I was the first time that I made vegan crepes, since I thought that eggs and dairy would be essential for some reason. In fact those were Lenten crepes since my sister, who had decided to commit to fasting in the Lent, was wondering whether we could make a Lenten version as, along with waffles, crepes are the kind of food she subconsciously believes that is offered daily to the moral people in heaven. So, in my student kitchen (well, not much different from my current one), we actually made our first vegan crepes with soy milk and caramelized bananas. And although the bananas turned out slightly bitter as I slightly… overcooked the caramel, crepes were simply delicious, with a light taste and an airy texture.

Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

Making crepes at home is amazing, as I found out that, after practicing a bit, I make my vegan crepes easily and quickly every time we want to enjoy some. One of the best ways to enjoy them is for breakfast, filled with fruits, our favorite nut butter and a little syrup, or as an appetizer with a delicious, melty, salty stuffing with mushrooms or sauteed vegetables or finally as a dessert, garnished with whatever we may desire.

Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

What I like most is to have my crepes in the morning, especially the days I’m more relaxed and don’t have to hurry up for work. So yesterday, although it was Sunday, I woke up early and as we had decided to spend the day at home, I found that it was the ideal occasion to make some crepes for our breakfast. Firstly I made a nice latte with homemade almond milk while listening to one of my favorite playlists, to fill the atmosphere with beautiful scents and sounds and before even realizing it, the crepes were ready.

Since we are two, I made half a batch, which is five medium sized crepes (two for each of us and the fifth for Petra).

Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

Ingredients
(for 10 medium-sized crepes, about 18 cm diameter)

  • 2 cups (480 ml) non-dairy milk
  • 1/4 cup (60 ml) orange juice
  • 3/4 tsp salt
  • 2 tsp heaped brown sugar
  • 2 cups (300 g) all purpose flour

for the stuffing

  • 1 batch chocolate cream or carobella
  • 5 ripe bananas

1/2 cup grated walnuts for sprinkling

Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

Method

1. In a bowl pour the milk, the juice, salt and sugar. Slowly add the flour and stir constantly with a hand mixer or blender. Allow to rest for at least one hour.
2. Brush or spray a non-stick frying pan with a little olive oil and put it over medium-high heat. Pour the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
4. Spread 3-4 teaspoons chocolate cream or carobella on each crepe, add half a banana into slices, roll and sprinkle with walnuts. Enjoy!

Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

Note: For the chocolate sauce, with which I topped our crepes, I mixed 3 tablespoons of chocolate cream with 1 tablespoon of agave syrup to get a more liquid consistency.

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Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Veganinathens.com

Raw vegan chocolate cheesecake II

Raw vegan desserts are my passion, as they sweeten, nourish and satisfy our sweet tooth naturally without having to consume large quantities. Subsequently, a raw vegan cheesecake can be a delicious, yet nutritious treat or an afternoon dessert (sometimes it serves as breakfast for me too!). This raw vegan chocolate cheesecake combines the classic cashew cream “cheese” with the rich chocolate taste, things that make it very popular to both kids and adults. For this reason, I often prepare it when we invite friends for a meal in our house.

A good blender and the mood for un-baking is all you are going to need in order to prepare it!

Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Veganinathens.com

Ingredients
(for 20-22 cm diameter pan)

For the crust

  • ½ cup raw almonds
  • ½ cup raw walnuts
  • ½ cup raisins
  • 3 tbsp cocoa powder

For the chocolate cream

  • 2 cups raw cashews, soaked for 4-6 hours and drained
  • ¼ cup freshly squeezed lemon juice
  • ½ cup water
  • ½ cup agave nectar or other raw liquid sweetener
  • ½ cup coconut oil or cocoa butter, melted
  • ½ cup cocoa powder
  • 1 tbsp natural vanilla extract
  • ¾ tsp sea salt

For the chocolate sauce

  • 3 tablespoons agave nectar
  • 2 tablespoons coconut oil melted
  • 1 tsp natural vanilla extract
  • 2 ½ tablespoons cocoa powder

Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Vegan in Athens

Method

  1. For the crust: Wash the raisins, drain them and put them in the food processor along with the nuts and the cocoa powder. Process for a few minutes until a soft dough is formed. If you do not like the small pieces of nuts in the base, process the nuts until they become powdered and add the raisins afterwards.
  2. For the chocolate cream: Put in blender half of the cashews, the lemon juice, the agave nectar, the cocoa powder and the coconut oil and blend for 3-4 minutes until the mixture is creamy and uniform. Add the rest of the cashews and blend for few more minutes until they are incorporated in the mixture and the texture of the cream is smooth and homogeneous.
  3. For the chocolate sauce: With a hand mixer or a fork mix well all the ingredients until a uniform chocolate syrup is formed.
  4. Assembly: Line a cheesecake pan of 20-22 cm diameter with greaseproof paper and spread the crust mixture over its bottom. Press with your hands to distribute equally over the bottom of your pan. Pour the chocolate cream on top of the crust, flatten the surface lightly with the back of a spoon or a spatula and pour over the chocolate sauce. Refrigerate for 8-12 hours to set before serving.

Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Vegan in Athens

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Σοκολατένια, ωμοφαγική μους με αβοκάντο, γάλα καρύδας και φιστίκια Αιγίνης - Veganinathens.com

Chocolate mousse with avocado, coconut milk and pistachios

Avocados are always in our shopping list, since we use them almost every day. Both their rich flavor and their creamy texture make them extremely useful in many sweet and savory preparations. Specifically in vegan pastry, because of their high fat content, they can be used as a healthy and cruelty-free substitute for whipped cream in a wide range of recipes -from a simple, chocolaty mousse like the one we make today, up to an impressive raw vegan cake or a refreshing and fluffy ice-cream.

Usually when I find avocados at a good price, Ι buy a relatively large quantity, mostly for our salads. I keep them in the fridge and every 2-3 days I take some out and place them in the fruit bowl on our kitchen counter. The simplest way to make our avocados ripen in 2-3 days is to place them next to ripe bananas, apples, pears or other fruits that ripen after being picked from the trees. These fruits produce a natural plant hormone which makes them ripen and so does to the avocados that are placed together with them.

Chocolaty, avocando, coconut milk and pistachio mousse - Veganinathens.com

This chocolaty, raw and vegan avocado mousse is my favorite way to use overripe avocados and prepare a wonderful dessert in only 5 minutes. In order to achieve a rich and fluffy texture I also add full fat coconut milk, which, moreover, balances –together with the cacao and the vanilla- the taste of avocados that might not be welcome from everyone.

Finally, pistachios, give to our dessert an even more interesting taste and texture.

Chocolaty, avocando, coconut milk and pistachio mousse - Veganinathens.com

Ingredients
(4 servings)

  • 2 very ripe avocados, medium sized (1 ½ cup flesh)
  • ½ cup full fat coconut milk homemade or store bought
  • ½ cup agave nectar or another liquid sweetener
  • 4 tbsp cacao powder
  • 1 tbsp natural vanilla extract
  • ½ cup raw pistachios peeled and coarsely chopped

Method

  1. Pour all the ingredients in a blender and blend on a medium speed for a few minutes until a smooth cream is formed.
  2. With a spoon add in each bowl a thick layer of the mousse, in between 1-2 Tbsp of pistachios and then end with a nice thick layer of chocolate mousse.
  3. Garnish with pistachios, cover the bowls and place them in the refrigerator for at least 2 hours before serving.

Chocolaty, avocando, coconut milk and pistachio mousse - Vegan in Athens

Note: Experiment with additional ingredients such as orange zest and orange juice instead of vanilla extract, or replace pistachios with nuts of your choice!

 

 

 

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