Baileys used to be my drink when I wanted something to warm me up during winter. Of course after I became vegan I simply forgot about it, until I found out that I could make this creamy,seductive drink at home with coconut milk.
This vegan Bailey’s recipe is actually better than the original thing. Vegan or not, you should give it a try!
- 1 can (400 ml) full-fat coconut milk or coconut cream
- ¾ cup whiskey
- ¾ cup raw brown sugar
- 1 serving espresso
- 1 tsp cocoa powder
- In a saucepan, add the coconut milk with the coffee, the cocoa powder and the sugar and bring to boil.
- Whisk for 1-2 minutes until the sugar and the cocoa are dissolved.
- Remove from the heat, add the whiskey and stir well. Leave for 1-2 hours aside to cool.
- Transfer into sterile bottles.
Note: You can keep it for up to two weeks at room temperature, as alcohol as well as sugar act as preservatives. However if you are about to keep it longer, you should keep it in the fridge.
The “standard” celebration of love proposes each year its own flavors. Certainly I think that all days are ideal to express our love through our cooking and not only … For such circumstances, I’ve imagined a dessert as follows: white cream, red sour-cherry syrup, rich texture, tantalizing taste.
And …oups! That’s the vegan version of the traditional Italian baked cream. Containing agar instead of gelatin and coconut milk instead of dairy, this is one of the easiest to make and most delicate, in the same time, vegan desserts one can offer to his loved ones.
- 2 cups (480 ml) coconut milk (whole fat) or homemade rich almond milk
- 2 tsp agar agar powder
- 2-3 tbsp coconut or raw cane sugar
Sour-cherries in syrup to serve
- In a medium size sauce pan add all the ingredients at room temperature: coconut milk, sugar, agar agar.
- Stir well with a whisk in order to dissolve agar powder, turn on the heat and let the mix boil. Stir during the whole process.
- When tiny bubbles will start forming, reduce the heat and keep cooking and stirring for 2 more minutes.
- Turn off the heat, divide the mixture into four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
- To serve the panna cotta, loosen by running a knife around the inside perimeter of the dish, then invert onto a plate, add sour-cherry syrup along with some sour-cherries and enjoy.
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.
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.
- 2 very ripe avocados, medium sized (1 ½ cup flesh)
- ½ cup full fat coconut milk homemade or store bought
- ½ cup agave syrup or another liquid sweetener
- 4 tbsp cacao powder
- 1 tbsp natural vanilla extract
- ½ cup raw pistachios peeled and coarsely chopped
- Pour all the ingredients in a blender and blend on a medium speed for a few minutes until a smooth cream is formed.
- 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.
- Garnish with pistachios, cover the bowls and place them in the refrigerator for at least 2 hours before serving.
Note: Experiment with additional ingredients such as orange zest and orange juice instead of vanilla extract, or replace pistachios with nuts of your choice!