5 More Desserts that Only Taste Decadent | Whole Life Times

Our December 2013/January 2014 issue is packed with irresistibly delicious vegan dessert recipes, perfect for a holiday party or any time you crave a healthful, tasty treat.

(Part 2. Find Part 1 here.)

Compiled by Elyse Glickman

Classic (Vegan)Baked Tofu Cheesecake

Chef Eric Lechasseur, SEED Kitchen, Venice

Crust

½ c safflower oil

¼ c barley malt

¼ c maple syrup

¼ c apple juice

½ c walnuts, chopped

4 c rolled oats

½ Tbsp cinnamon, ground

½ c almond slices

¼ tsp sea salt

Preheat the oven to 325°F. In a mixing bowl, combine the ingredients and transfer to a baking sheet. Bake 15 minutes, mixing occasionally. Remove from oven, break up the granola into pieces and allow to cool.

Combine in a food processor, 2 cups of the granola with 2 tablespoons each of the safflower oil, apple juice and maple syrup, and grind to a rock-salt texture. Transfer the granola mixture to a 9-inch spring form pan and press into the base. Set aside.

Filling

2 lbs. soft silken tofu (Nasoya brand)

1½ c maple syrup

1 Tbsp vanilla extract

2 Tbsp sesame butter

1 pinch sea salt

¼ c lemon juice

1 tsp lemon rind, grated

3 Tbsp arrowroot

2 Tbsp agar flakes

¼ c apple juice

Increase oven temperature to 350°F. Crumble tofu into a blender and add all remaining ingredients. Blend well to achieve an even, creamy consistency. Pour filling into the crust and bake 45 to 50 minutes. Allow to cool, serve with your favorite topping.

Vegan Cranberry Hibiscus with Almond Crumble

Morgan Simons, Pi Bake Shop

Crust

½ cup solid coconut oil (or substitute non-hydrogenated all-vegetable shortening)
2 to 4 tbsp cold water
1¼ c all-purpose flour

1 tsp kosher or fine sea salt
2 tbsp organic sugar

Combine flour, salt and sugar in the bowl of a food processor. Pulse 5–6 times to combine. Add the shortening and pulse 6–8 times or until the mixture resembles very coarse sand.

With processor running, add ice water 1 tablespoon at a time until the mixture just starts to come together. If you pinch some of the crumbly dough together and it holds then you have enough water;if not add more a little at a time. Remove the dough from the machine and form into a disk.

Wrap the disk in plastic wrap and refrigerate at least one hour or up to 2–3 days.

Remove dough from fridge 5 minutes before rolling.

Filling
3½ c cranberries

1½ c unrefined sugar
1½ tbsp corn starch
¼ tsp salt
3 tbsp hibiscus “tea” (dried hibiscus flowers steeped in hot water)
1 (9-inch) vegan pie crust
Crumble

1 c all-purpose flour
¾ c brown sugar
6 tbsp melted vegan butter substitute
½ c slivered almonds
Combine all filling ingredients. Pour into prepared pie shell, top with crumble and bake for about 1 hour.

Fond of Raw Apple Pie

Jennifer G, Fond of Cake

Crust

1½ c ground walnuts

1 c finely chopped dates

Mix together walnuts and dates and dump into heavy pie dish (not disposable). Spread mixture around to cover the bottom and sides of dish and press down firmly with your fingers. The soft and sticky dates will hold the nuts together into a nice firm crust.

Filling

2 c chopped apple

1 c smashed raspberries

Spread the chopped apple onto the crust. Gently swirl the raspberries—smashed with the back of a fork but still chunky—with the chopped apple.

Apple Sauce

4 c chopped apples

½ c raisins

1½ tsp cinnamon

½ tsp nutmeg

Blend the above ingredients in a blender or food processor until creamy. Pour over the apple and raspberry filling.

To create crumb topping, sprinkle on two cups chopped walnuts. Garnish with thinly sliced apples and whole raspberries.

Raw Chocolate Chip Cookies

Matthew Kenney, M.A.K.E.

2½ c fine cashew flour

1¾ c oat flour

½ c raw cacao powder

¼ c water

¾ c maple syrup

1 tbsp vanilla extract

1½ tsp sea salt

1 c + a few extra Raw Chocolate Chips

Instructions

Mix all ingredients except chocolate chips in a medium-sized bowl by hand. Stir in 1 cup chocolate chips. Form into 3-inch cookies and press a few extra chocolate chips into the top of each cookie. Dehydrate on screens overnight at 118°.

Raw Chocolate Chips

1¾ c cashews, soaked 1–2 hours

1 c maple syrup

1 c raw cacao powder

¼ tsp vanilla extract

½ tsp sea salt

Place all ingredients in Vita-Mix and blend until smooth. Place in piping bag and pipe chocolate chips onto Teflex sheet. Dehydrate overnight at 118°. Keep in refrigerator in a sealed container until ready to use. Yield 2 cups

Maple Bourbon Pecan Pie

Recipe by Morgan Simons, Pi Bake Shop
1 c brown sugar
1 c maple syrup
3 eggs, beaten
1 tbsp bourbon

3 c pecans
1 unbaked 9-inch pie shell (homemade or store bought)
Preheat oven to 350 degrees F. Combine all ingredients well. Pour into pie shell and bake for 1 hour, or until firm when shaken.

Basic Pie Dough

Morgan Simons, Pi Bake Shop
3 oz (6 tbsp) butter, chilled
1 oz (2 tbsp) non-hydrogenated shortening, chilled
6 oz (1 c) all-purpose flour, plus extra for rolling dough
½ tsp table salt
¼ c ice water
Combine the flour, salt and sugar in the bowl of a food processor.

Pulse 5 -6 times to combine.

Add the butter & shortening and pulse 6 -8 times or until the mixture resembles very coarse sand.

With processor running, add ice water 1 tablespoon at a time until the mixture just starts to come together. If you pinch some of the crumbly dough together and it holds, then you have enough water; if not add more a little at a time.

Remove the dough from the machine and form into a disk. Wrap the disk in plastic wrap and refrigerate for at least one hour or for as long as 2–3 days. Remove dough from fridge 5 minutes before rolling.

Helpful Ingredients for Raw Desserts

Courtesy Matthew Kenney of M.A.K.E.

Agave—the most neutral flavor of any sweetener and very versatile, but better for desserts with a chewy texture, such as cookies and brownies, and creamy dishes.

Nut flour—a sustainable by-product of making nut milk, since the pulp creates a great flour that can be used as a base for cakes and brownies.

Irish Moss Paste—has the ability to lighten otherwise heavy recipes and act as a binding agent at the same time.

Avocado—gives a rich creamy texture to desserts, while also adding healthy omega-3s.

Raw Chocolate Chips—Matthew Kenney’s recipe for raw chocolate chips includes cashews, maple syrup, coconut oil, cacao powder and vanilla extract (see above for recipe).