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

Banoffee Salted Caramel Parfait Recipe

Indulge in the decadent layers of this Vegan Banoffee Salted Caramel Parfait—a dreamy, plant-based twist on the classic British dessert. With luscious dairy-free cream, sweet ripe bananas, and a rich date-based salted caramel, this parfait is the perfect balance of creamy, sweet, and salty. Whether you're treating guests or satisfying your own sweet tooth, this no-bake dessert is easy to assemble and irresistibly delicious. Every spoonful delivers a comforting yet elegant flavor that proves you don’t need dairy to create something truly indulgent. Ingredients You'll Need: Salted Date Caramel Sauce (recipe follows) or Nature's Charm Salted Coconut Caramel Sauce 1/2 cup Tofutti Better Than Sour Cream 1 cup Violife Heavy Whipping Cream Optional: 1 to 2 tablespoons powdered sugar 2 bananas, sliced about 1/4-inch thick or less Garnish: non-dairy chocolate chips or chocolate curls Instructions: Make caramel sauce and set aside. In medium bowl, make crème fraiche by whisking together Tofutti Better Than Sour Cream, 1/2 cup non-dairy whipped topping, and optional powdered sugar. Divide caramel among bottoms of 4 glasses. Top with 1/4 banana slices, 1/4 crème fraiche, and 1/4 remaining non-dairy whipped topping. Sprinkle with chocolate chips and serve immediately or reserve garnish, cover and refrigerate, and garnish just before serving. Note: if your glass is narrow, you may be able to make two layers of caramel, bananas, and crème fraiche before topping and garnishing. Salted Date Caramel Sauce Ingredients You'll Need: 1 cup large dates (about 12), covered with water, and simmered or microwaved for 1 to 2 minutes and then allowed to soak until very soft Approximately 2/3 cup non-dairy milk (we used regular soymilk) 2 tablespoons brown sugar Optional: 2 teaspoons coconut oil 1 teaspoon vanilla extract 1/2 teaspoon sea salt, or more to taste Instructions: Process all ingredients together in food processor, scraping down sides as necessary, until very thick and creamy. Adjust amount of soymilk to create the consistency you desire. Credit: Tofutti and The Blooming Platter.

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