Recettes

Vegan Pavlova Recipe

Looking for the perfect show-stopping vegan dessert that’s light, luscious, and guaranteed to impress? This vegan pavlova recipe made with Nature’s Charm Coconut Whipping Cream is your answer. Crisp on the outside, marshmallowy on the inside, and piled high with creamy coconut whip and fresh seasonal fruit, it’s pure plant-based perfection. Unlike traditional pavlova recipes made with egg whites and dairy, this version is completely vegan, gluten-free, and cruelty-free, yet just as decadent. The secret to its rich, fluffy topping lies in Nature’s Charm Coconut Whipping Cream, a ready-to-use, silky-smooth alternative that whips beautifully every time. Whether you’re making this dessert for a special occasion, the holidays, or simply to satisfy your sweet tooth, this easy vegan pavlova will become a go-to favourite. Get ready to discover how to make a dairy-free pavlova that’s every bit as dreamy as the classic with just a few simple ingredients and the magic of coconut cream. Ingredients You'll Need: 1 can chickpeas   1 cup organic caster sugar   1 teaspoon almond or vanilla extract 1 teaspoon apple cider vinegar 1 tablespoon cornstarch   1 can Nature’s Charm Coconut Whipping Cream Seasonal Fruits for topping Instructions: The night before, place chickpeas and coconut whipping cream in the fridge. The next day, preheat oven to 100 C, and draw a large circle (1 did 20cm) on baking paper. Place on baking tray (pencil side down) and set aside. Drain chickpea water (this is called the aquafaba) through a fine sieve into a very clean, large mixing bowl (reserve chickpeas for other meals).  Using an electric beater, beat aquafaba on low until foamy. Add apple cider vinegar and continue to beat on medium until soft peaks form (and the beaters leave ribbons through the mix).  Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it becomes very glossy. At this point, add 1 tablespoon of sugar at a time, raining it in. Beat for 30s between each addition.  Once all sugar has been added, beat, beat, beat! You cannot overbeat aquafaba. You want the mix VERY thick, and very glossy.  Once you’ve reached this point, sift in corn flour and almond extract. Gentle fold through. Dollop the pavlova mix around the prepared baking paper circle, creating a wreath. Bake for 1.5-2.5 hours, then turn off the oven and let cool completely. The pavlova should easily peel of the paper when ready. Top with Nature’s Charm Coconut Whipping Cream and seasonal fruits!  Source: Nature's Charm

Irresistibly Gooey Vegan Caramel Stuffed Cookies Recipe

If you’re looking for the ultimate indulgent vegan treat, these Vegan Caramel Stuffed Cookies are about to become your new obsession. Imagine warm, soft, chewy cookies with golden edges and a luscious, gooey caramel center... all completely dairy-free! The secret? Nature’s Charm Salted Coconut Caramel Sauce, a rich and creamy vegan caramel made from premium coconut milk that delivers the perfect balance of sweetness and salt. Whether you’re baking for a cozy weekend treat, a holiday dessert, or simply to satisfy your sweet tooth, these vegan caramel cookies are guaranteed to impress. They’re easy to make, melt-in-your-mouth delicious, and made with simple plant-based ingredients. No dairy, no eggs, no compromise on flavor. In this recipe, we’ll show you how to create soft vegan cookies stuffed with gooey salted caramel, plus tips on how to get that perfect molten center every time. Get ready to experience vegan baking bliss with Nature’s Charm Salted Coconut Caramel Sauce, the ultimate vegan caramel upgrade for all your desserts. Makes 8-10 cookies. Ingredients You'll Need: 110g vegan butter/margarine  55g of golden caster sugar  62g of light brown sugar 1 teaspoon of vanilla bean paste (or extract) 1/2 teaspoon of baking soda 1/2 teaspoon of baking powder  3 tablespoons of aquafaba (chickpea brine) 180g of plain flour Nature’s Charm Salted Coconut Caramel Sauce Instructions: Preheat your oven to 180c and line a baking tray with greaseproof paper. In a large mixing bowl, cream together the butter and sugars.  Add in the vanilla paste/extract, bicarbonate of soda, baking powder and aquafaba. Mix together until combined. Lastly, sift in the flour and mix until a dough if formed. Roll around 50g of mixture into balls, flatten the middle, add in some caramel sauce and pinch the cookie dough together to seal it in, then place onto the lined baking tray. Repeat for all of the cookies.  Pop the cookie into the fridge for around 35 minutes. After 40 minutes, immediately place them into the oven and bake for 14 minutes or until golden in colour. Once baked, remove them from the oven and allow them to cool. As they cool, they will crisp off. Feel free to drizzle more caramel sauce and add a pinch of sea salt when serving. Store in a sealed container and enjoy within a few days. Source: Nature's Charm

No Bake Vegan Cheesecake Recipe

There’s something magical about a dessert that feels indulgent yet comes together with total ease and this vegan no-bake cheesecake is exactly that kind of treat. Silky, creamy, and lightly sweetened, it sits on a soft crust and gets finished with a vibrant crown of fresh berries. No oven, no fuss, just simple whole-food ingredients coming together in a dessert that tastes as beautiful as it looks. Whether you’re hosting a summer gathering, craving a mid-week pick-me-up, or looking for a crowd-pleasing plant-based treat, this cheesecake is guaranteed to impress without ever turning on the oven. Enjoy! Ingredients You'll Need: Crust 160 g (5.64 oz) vegan cookies digestives or ginger nuts work well ½ teaspoon sea salt 60 g (4 ⅓ tablespoons) vegan butter Filling 200 g (1 ½ cups) cashews soaked *see recipe notes 300 g (10.58 oz) vegan cream cheese *see recipe notes 120 g (½ cup) vegan Greek-style yogurt or thick coconut yogurt 118 ml (½ cup) pure maple syrup 50 g (¼ cup) coconut oil solid 2 tablespoons vanilla extract  1 tablespoon fresh lemon juice Garnish (optional) Fresh berries Instructions: Crust Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper. Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling. Filling Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the fridge to set for a minimum of 5 hours (or overnight if preferred). Serving and Storage Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan. Top with fresh berries such as strawberries and raspberries or fresh fruit of your choice. Use a hot wet sharp knife to slice the cheesecake into portions before serving. Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving. Notes Soaked Cashews: soak the cashews in water for 4 hours, rinse and drain. You can also quick soak your cashews by soaking them in boiling water for one hour. Swap the vegan cream cheese for chilled coconut milk. Refrigerate the cans of coconut milk overnight, then use only the thick cream from the top of the cans. Source: Addicted to Dates

Vegan Chocolate Chip Banana Bread Recipe

Vegan Chocolate Chip Banana Bread Recipe  A long standing fan favourite, banana bread, gets even better when you add in chocolate chips! It adds a decadent flavour, transforming it into more of a dessert, but one that can be enjoyed any time of day! And with Easter right around the corner this simple recipe can be made ahead of time to enjoy over the whole weekend. Pair it with coffee, tea, or all on its own. Who will you be sharing yours with?! Ingredients you'll need: 2 cups All Purpose Flour 1 cup Light Brown Sugar 3 teaspoons Baking Powder ½ teaspoon Salt 1 teaspoon Ground Cinnamon 3 Medium Mashed Ripe Banana ½ cup plant based milk 3 Tablespoons Coconut Oil - melted then cooled 1 Flax Egg (see instructions for how to make) 1 cup Vegan Chocolate Chips Instructions: Preheat the oven to 350°F (180°C). Line a 9×5 inch loaf pan with parchment paper. Sift the flour into a mixing bowl and add the brown sugar, baking powder, salt, cinnamon, and mix together. In a mixing bowl blend mashed bananas, plant based milk and coconut oil, mix until just combined. Prepare your flax egg by mixing 1 TBSP ground flaxseed with 3 TBSP hot water and allow it to sit 5 min to become like a gel. Pour the blended banana mix over the dry ingredients, add the flax egg and mix well. Add the vegan chocolate chips and fold them in. Pour the batter into your prepared loaf pan and spread it out evenly. Sprinkle vegan chocolate chips on top if desired. Place into the oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for a few minutes before transferring it to a wire cooling rack to cool.  Slice & enjoy!! *Recipe adapted from Loving it Vegan.

Vegan Chocolate Frosting Recipe

A perfect blend of rich flavors and creamy texture, made exceptionally smooth and luscious with the addition of Milkadamia macadamia milk. This vegan-friendly frosting is a dream come true for those seeking to savor the intense chocolatey goodness without any dairy or animal products. This recipe is designed to cater to all chocolate lovers, promising to elevate your cakes, cupcakes, and desserts to a whole new level of deliciousness. Crafted with high-quality, natural ingredients, this Vegan Chocolate Frosting harnesses the unique, subtle nuttiness of Milkadamia macadamia milk, which not only enhances the flavor profile but also ensures a silky, spreadable consistency. Unlike traditional frostings, this recipe is heart-healthy and environmentally friendly, aligning with a sustainable lifestyle without compromising on taste or texture. Perfect for birthdays, celebrations, or a simple treat-yourself moment, this frosting is versatile and easy to whip up, ensuring a gourmet experience in the comfort of your own kitchen. Join us as we dive into the steps to create this mouthwatering, guilt-free topping that promises to be the star of your next dessert masterpiece. Ingredients You'll Need: 1/4 c. Milkadamia Unsweetened Macadamia Milk 2 c. dates (soaked in boiling water for 5 minutes) 1/4 c. cashew butter 1/4 c. cacao powder 2 tbsp. maple syrup 1 tsp. vanilla Instructions: Boil a pot of water and put in dates for 5 minutes. While your dates are boiling, add in the rest of your ingredients to a food processor then add the dates. Blend until smooth and creamy, about 5-7 minutes depending on your food processor. Enjoy on your favourite desserts or by the spoonful. Credit: Milkadamia. 

Stroopwafel Milkshake Recipe

Picture this: velvety waves of dairy-free ice cream, swirled with the rich essence of caramelized syrup, and blended to perfection. As you take your first sip, the nostalgic aroma of stroopwafels dances with the creamy coconut or almond milk, creating a symphony of flavors that will transport you to the charming streets of Amsterdam. Ingredients You'll Need: ⅓ cup of oat milk (or your choice of vegan milk) 1 ½ cup of your favourite vegan ice cream 1 tablespoon caramel syrup ½ cup of chopped up Stroop Club vegan traditional caramel stroopwafel or vegan coffee caramel stroopwafel Piece of stroopwafel cut in a square for serving Instructions: Stroopwafel crumbs on the rim of the glass Spread some syrup with your fingers onto the rim of your glass. Crush some crumbs to super fine sandy consistency. Press the rim of the glass into the crumbs like you would with salt for a margarita. Stroopwafel Milkshake Add the milk, syrup and ice cream to the blender, pour in the milk first and make sure your ice cream is scoopable (not rock hard). Blend it all together and before completely smooth, add the stroopwafel crumbs. Blend a little more to make a smooth consistency. Pour the shake into a high glass. With the rim and a stroopwafel triangle it looks fantastic! Wait until you taste the first sip!

Dressed Breakfast Stroopwafels Recipe

Who sa Who said you can't have dessert for breakfast? All you need for this simple recipe is stroopwafels and your favourite toppings. Fruits make it healthy, right? Ingredients You'll Need: 2 Stroop Club Vegan Stroopwafels 2 tablespoons of vegan yogurt 2 tablespoons of your favourite spread such as peanut butter, pistachio butter, hazelnut cocoa spread (the options are endless) Other toppings such as fresh fruit, coconut flakes, almond slivers, chocolate chips, or anything your heart desires Instructions: Start off with your stroopwafel base (aka edible plate). Spread some yogurt and/or other spreads onto your stroopwafel. Top with fresh fruit and/or other toppings. Enjoy!

Stroopwafel S'mores Recipe

Indulge in a delightful twist on the classic campfire treat with vegan stroopwafel s'mores! Elevating the traditional s'mores experience to new heights, these delectable delights feature a Dutch-inspired vegan stroopwafel as the perfect substitute for the conventional graham cracker. Imagine a luscious layer of gooey, dairy-free marshmallow sandwiched between two thin, crispy stroopwafels, with a rich, velvety chocolate square in the middle. The result? A heavenly combination of chewy, crunchy, and melt-in-your-mouth goodness that will transport your taste buds to a whole new realm of flavor. Ingredients You'll Need: 4 pieces of Dandies marshmallows 4 Stroop Club stroopwafels 1 cup dark chocolate chips Instructions: Melt the chocolate chips either in the microwave or on the stove with a double boiler. The easiest way to temper your chocolate is to melt and heat ⅔ of the chocolate first and then add the last ⅓ to your bowl. When it’s all melted and beautifully dark and smooth let it cool slightly again. Put a piece of marshmallow on a stroopwafel, dip the entire creation into the chocolate, covering the whole mount with chocolate. Let drip/cool on a rack. You can make it a tiny bit more complicated by getting a bigger slab of marshmallow, cutting out circles with a round cookie cutter and placing them in between 2 stroopwafels. Dip the sides in chocolate and voila. We like to cut these in triangles, somehow it makes them less sweet. (Yeah right).

Recette de biscuits aux pépites de chocolat farcis au fudge

Ces biscuits végétaliens classiques aux pépites de chocolat ont des bords croustillants, un centre moelleux et une sauce au fudge chaud au milieu ! Ces cookies sont aussi parfaits que les cookies végétaliens ! Vous aurez besoin de quelques ingrédients de base pour les fabriquer. Pas d'ingrédients rares et pas de substituts d'œufs ! Ingrédients des biscuits ¾ tasse (140 g) de cassonade ⅓ tasse (75 g) de beurre végétalien, fondu mais à température ambiante (nous recommandons la brique non salée à base de plantes Becel) 3 cuillères à soupe (45 g) de lait de coco évaporé Nature's Charm 1 cuillère à café d'extrait de vanille 1 ¼ tasse (155 g) de farine ordinaire tout usage ¼ cuillère à café de bicarbonate de soude Une pincée de sel de bonne qualité, si vous utilisez du beurre non salé 1 tasse (100 g) de chocolat végétalien grossièrement haché ou de pépites de chocolat (nous recommandons les pépites de chocolat Cuisine Camino) Ingrédients de la garniture au fudge ⅓ tasse (80 g) de sauce au fudge au chocolat Nature's Charm 2 cuillères à soupe (20 g) de chocolat végétalien grossièrement haché ou de pépites de chocolat (nous recommandons les pépites de chocolat Cuisine Camino) Pour faire la garniture au fudge (la veille ou quelques heures avant) : Ajouter les deux ingrédients dans une petite casserole à feu doux et mélanger jusqu'à ce qu'ils soient combinés. Verser le mélange dans un bol/récipient allant au congélateur et congeler pendant au moins 1 heure. Le mélange doit s'épaissir et être presque scoopable. Pour faire les biscuits végétaliens aux pépites de chocolat : Ajouter le sucre, le beurre fondu et le lait dans un bol à mélanger de taille moyenne. Mélanger jusqu'à consistance homogène. Ajouter la farine et le bicarbonate de soude et mélanger jusqu'à ce qu'ils soient combinés. Incorporer les pépites de chocolat. Pour façonner les cookies : Préchauffer le four à 180°C (350°F). À l'aide d'une petite cuillère à glace, prélevez la pâte à biscuits. Appuyez votre doigt au milieu de la pâte et versez la garniture au fudge à l'intérieur. Obtenez un peu de pâte à biscuits supplémentaire et appuyez dessus sur votre biscuit pour couvrir la garniture. Lisser les bords pour que la garniture ne s'échappe pas. Si vous le souhaitez, roulez délicatement la boule de pâte à biscuits entre vos mains pour lisser la forme. Cuisson des biscuits : Disposez les boules / boules de pâte à biscuits sur deux plaques à pâtisserie tapissées avec environ 5 cm (2 pouces) entre chaque biscuit. Cuire au four environ 10-12 minutes ou jusqu'à ce que les biscuits soient légèrement dorés. A la sortie du four, ils continueront à cuire ! Dégustez les biscuits chauds ou conservez-les dans un récipient hermétique jusqu'à 3 jours... même s'ils ne durent jamais aussi longtemps chez moi ! Avec l'aimable autorisation de @rainbownourishments !