My Favourite Vegan Summer Desserts – Recipe Round-Up!

9 Vegan Summer Recipes 2
When summer rolls around I often hear people complaining that it’s too hot to eat rich, sweet foods… Not me! Let’s be honest, there is no alternate reality in which I am not eating dessert every day. Especially in northern Europe where our summers are frightfully short and we have to make the most of our summer fruits while they last, there are all too many excuses to make delectable sweet treats. These are just a handful of my favourite ones – you know it was hard to choose!

Strawberry frozen yogurt on an almond butter-dipped cone
strawberry froyo ab cones - best summer desserts
If you were not yet aware of my love affaire with almond butter, let me tell you about. Or rather, let me show you. Chocolate-dipped cones haven’t got a chance compared to almond butter. It’s a summery take on the traditional peanut butter and jam combo.

Ginger beer mango coconut ice cream float
ginger beer float - best summer desserts
I love these Fentiman’s ginger beer bottles, they look so cute and vintage – and the drink itself isn’t half bad, either. The ginger beer paired with the creaminess of the mango and coconut is something you really have to try for yourself.

Pistachio and espresso ice cream sandwiches
Pistachio espresso cookie sandwiches
Someone commented on this recipe telling me I must have had sophisticated palate as a child… if only! But if you feel that description applies to you, whether you are old or young, these ice cream sandwiches are for you. They’re much simpler to make than they look!

Raw chocolate mousse
raw chocolate mousse -best summer recipes
This recipe is amongst my most popular, and it’s easy to know why: it can be made with only 4 ingredients, it’s raw, healthy, and mind-blowingly moreish. Every non-vegan I’ve ever served it to asked for more.

Raw banana ice cream pops – endless flavour combinations
banana ice cream pops - best summer recipes
Have you got bananas? Cacao and cacao butter? Various topping choices? Then you can make banana ice cream pops. And you should. Go make them. Now. (If you haven’t got ice cream sticks, just use chopsticks.)

Coconut & mango froyo sandwiches
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If ice cream sandwiches aren’t your thing, have you ever tried a froyo sandwich? I like having these in the freezer for a sweet treat when I get a craving, I just let them thaw for 20-30 minutes before biting into them.

Gluten-free strawberry rhubarb crumble
strawberry rhubarb crumble - best summer desserts
Make the most of strawberry season before it’s over! Nothing screams ‘summer’ like strawberries and rhubarb crumble. You can easily make this gluten-free by using gluten-free oats, or pulsed nuts and seeds.

Raw vanilla rooibos tartlets
raw vanilla rooibos tartlets - best summer desserts
If it’s too hot to turn the oven on, turn to your Vitamix or food processor and make some raw desserts. Rooibos is my favourite tea of all time, and gives this dessert a delicate perfume.

Peanut butter cup ice cream {sugar-free + raw}
PB cups ice cream - best summer dessrets
I’ve saved the best for last: super decadent, chunky, indulgent, dreaaaamy peanut butter cup ice cream. Only 6 ingredients, no added sugars. It’s basically one of your five-a-day.

What’s your all-time favourite summer dessert? Share your tips and recipes in the comments below! 🙂

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Love and cookies,
thevegancookiefairysignature-2

 

Peanut Butter Cup Ice Cream { vegan + sugar-free + option to make raw}

Peanut Butter Cups Ice Cream #sugarfree title
I have had a fantastic week. My friend Vanessa found out hardly two months ago that she needed to move to Glasgow, where she will be attending Glasgow University this autumn. She’d never been to Scotland before – never even been North before – and didn’t know anyone but me here. Moving to the other end of the country is daunting enough, but having to do in less than two months is an ordeal.
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A month ago she was viewing flats, this week she actually moved in. Yesterday was what my mother would call ‘une épopée – an epic adventure. Cramming Nessie’s every possession into our backpacks, one small and two giant suitcases, we took a bus, then a train, then a taxi and finally made it to her flat. Her quaint, chic, grown-up flat in the West End. Creaky wooden floorboards, high ceilings, cheerful yellow bedding – for someone who hates moving, I felt quite excited by the possibilities that moving offers. A fresh start, the feeling of adventure and expansion. It’s how I felt when I crammed with the cat into my mum’s overloaded car and followed the motorway signs to ‘THE NORTH.’
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But before she moved into to her new flat Nessie called my home hers for a week while she was ‘in limbo’. My neighbour jokes that my flat is becoming a halfway house for stray students waiting for their flats! I’ve had two different temporary flatmates over the past couple of months, and it’s been great to live with my girlfriends. Nessie’s diet and mine are polar opposites: she eats Kraft mac ‘n cheese any time of day while I make my salads and green smoothies, which is hilarious, and we still get along great. We spent a week watching countless Disney films, stealing some rare Scottish sunshine, talking about boys and eating ice cream. While she dug into a pint tub of Häagen-Dazs, I devoured peanut butter cup ice cream for lunch.
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Thanks for a great week, my loch Ness monster. Welcome to Scotland, and see you soon!

Peanut Butter Cup Ice Cream: sugar-free, with option to make raw

  • Servings: serves about 3 people, 2 scoops each
  • Print

Note: Make the peanut butter cups first because they will need to set in the freezer. While they’re setting you can make the ice cream. BUT remember you need to freeze the bananas overnight for the ice cream, so a little advance preparation is necessary. 

For the peanut butter cups:

125ml (1/2 cup) coconut oil
3 tbsp raw cacao powder
about 2 heaped tbsp natural, smooth peanut butter (preferably palm oil-free; use raw to make raw PB cups)
1 tsp stevia

Melt the coconut oil in a small bowl suspended over a pot of boiling water (the bottom of the bowl must not touch the water).

Remove from the heat and whisk in the cacao and stevia until no lumps remain. Set aside for a few minutes to cool.

Coat the bottom and sides of 5 silicone cupcake moulds. Freeze for about 5-10 minutes until set.

Pour about a teaspoon of peanut butter into the cupcake moulds. This is the peanut butter centre of your peanut butter cups. Freeze for another 5-10 minutes until set.

Finish the peanut butter cups by covering the peanut butter centre with the remainder of the raw cacao sauce. Freeze again, until needed this time. (And lick the bowl if there’s any chocolate left.)

For the peanut butter ice cream:

4 very ripe bananas
250ml (1 cup) coconut milk
3 tbsp natural, smooth peanut butter (preferably palm oil-free; use raw to make raw ice cream)

Peel the bananas and chop them into small slices. Place in a freezer bag and freeze overnight.

Blend the coconut milk and frozen banana slices (a little at a time) in a food processor. After about 3-5 minutes the bananas and coconut milk ought to look creamy, like soft serve ice cream.

Pour the ice cream into an ice cream container. Swirl the peanut butter through it. Break the frozen peanut butter cups into small pieces and scatter them across the ice cream, incorporating them with a spoon.

Freeze for an hour before serving, or until needed. If you are leaving the ice cream until later, you will need to defrost it for half an hour; using an ice cream scoop dipped in hot water also helps to form nice round scoops.

When was the last time you felt that soaring feeling of new possibilities? 

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Love and cookies,
thevegancookiefairysignature-2

Ginger Beer Mango Coconut Ice Cream Float {Suma Bloggers Network}

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Sometimes overcomplicating things is not the best plan. Who am I kidding – it never is. For my first blog post of my partnership with Suma I had planned an epic, mind-boggling, orgasmic ginger beer mango loaf cake. The stuff of dreams. It was going to be moist, delicate, flavourful, exotic and totally blissful. I even shared a sneak peek of the initial trial on Instagram:
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The only thing more soul-destroying than a failed cake is a second failed cake. (And The Fault In Our Stars. It wrecked my heart.)
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After the second trial, which was even uglier and more pitiful than the first, I knew I had to change tack. Let’s face it: I have 48 days to write and hand in my Dissertation, I’ve started a new (stressful) part-time job, I’ve just sent the first drafts of my next two ebooks to my publisher, and then just, you know… life on top of that. Sometimes there is simply no room in such a hectic schedule for an epic ginger beer mango loaf cake. And that is ok.
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The weather is hot, we’re in shorts and t-shirts and we’re trying to tan our pathetically pale skins in the Scottish sun. This could only mean ice cream. So I present to you a simple ginger beer float, with stupendously simple and sugar-free mango ice cream, topped with a lush whipped coconut cream made of only two ingredients. There you go. Enjoy, my lovelies.
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Ginger Beer Mango Coconut Ice Cream Float

  • Servings: makes 1 large serving
  • Print

For the mango coconut cream and ginger beer float:

250ml (1 cup) coconut cream, chilled overnight
1 banana, sliced and frozen
480g (3 heaped cups) frozen mango chunks
120ml (2/3 cup) almond milk

120ml (1/2 cup) chilled Fentiman’s Ginger Beer (see final step: ‘to assemble’)

Puree the first four ingredients in a high-speed blender or food processor until creamy and smooth. Tip: add the mango chunks a little at a time to make life easier for your blender/food processor.

Pour the ice cream into a container and place in the freezer for about an hour. If leaving it longer, do defrost it for about twenty minutes before scooping it up with an ice cream scoop dipped in hot water.

For the coconut whipped cream:

200ml (3/4 cups + 2 tbsp) coconut cream, chilled overnight
1 tbsp powdered stevia

Briskly whip together both ingredients.

To assemble:

Place three scoops of mango coconut ice cream in a sundae glass. Pour over the chilled ginger beer and top with a healthy dollop of coconut whipped cream. Enjoy immediately, by yourself or with a friend.

Variations: Add some caramelised ginger or dried pineapple chunks to your mango ice cream for a fiery kick to complement the ginger beer.

How about you – do you, like me, waste far too much time trying to be an overachiever?

Disclaimer: I was sent some ingredients for this recipe by Suma Wholefoods as part of the Suma Bloggers Network partnership but, as always, all opinions are my own. I am not getting paid for this blog post. 

Like what you read here? Let’s keep in touch! Sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
thevegancookiefairysignature-2

Sunbutter Cookie Sandwiches with Raspberry Sorbet + French Ebook!

sunbutter cookie sandwiches title yellow
Sunbutter.
Doesn’t that sound tasty to you? I stumbled upon this name when looking for sunflower seed butter recipes; it’s shorter and sweeter than ‘sunflower seed butter’, and it more aptly reflects the delicious flavour of this seed butter.

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By now you may now how fond of nut butters I am, and I thought it was time to try out seed butters. Pumpkin seed butter is tasty, but green doesn’t really work well in cookies, so I decided to try sunflower seed. The result: sweet buttery bliss.

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I couldn’t think of a better way to eat these than as cookie sandwiches with a raspberry sorbet from my ice cream ebook. It is now available in French on amazon.fr as The Vegan Cookie Fairy: Glaces Végétaliennes, Divines, Et Sans Sorbetière! I’m chuffed to say that I translated the whole book myself, a task that was both arduous and immensely rewarding.

The days are getting longer, the breeze is cool instead of chilling, it’s time to dust off the barbie and get the family over for weekend lunch parties. How about homemade vegan ice cream to complete the picture?
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Sunbutter Cookie Sandwiches with Raspberry Sorbet

Note: coconut sugar has a butterscotch flavour that pairs so well with nut and seed butters. I used the Coconom brand as I received one of their packs in my latest box from The Vegan Kind and I’m very satisfied with it, but there are other brands available online and in health food stores. You can even find some in Tesco in the spices and world foods aisle.

For the sunbutter:

300g (10.5 oz) sunflower seeds
60ml (1/4 cup) melted coconut oil
2-3 tbsp coconut sugar
a dash of cinnamon (optional)

Toast the sunflower seeds in a large frying pan until lightly browned.

Blend all the ingredients in a high-speed food processor until smooth. This should take about 10-15 minutes.

Store in a jar for up to a week. (It might last longer, but not in my house, if you know what I mean.)

For the cookies:

100g (3/4 cup) plain flour
40g (1/4 cup) coconut sugar
2 tbsp ground flaxseed
1/2 tsp baking powder
1/2 tsp bicarbonate soda
2 tbsp soya milk
50ml (scant 1/4 cup) melted coconut oil
2 heaped tbsp homemade sunbutter (see above)

Preheat the oven to 200ºC (400ºF). Line a baking tray with baking parchment (a cookie sheet).

Combine the dry ingredients in a large bowl then add all the wet ingredients. Mix with a wooden spoon, then use your hands (the dough will be tough so your hands are your best tools – and it’s fun).

Roll the dough into a dozen little balls. Press each one flat onto the baking parchment.

Bake for 12-13 minutes. The edges should be a little darker than the centre when done. Cool on a wire rack.

For the raspberry sorbet from my ice cream ebook:
Recipe courtesy of Luscious Books

2 ripe bananas, peeled and chopped into 2 cm slices
100g (3.5 oz) frozen raspberries
100 ml (just over 1/3 cup) agave nectar
125 ml (1/2 cup) almond milk
1⁄4 tsp xanthan gum

Chop the bananas before placing them in a freezer bag. Freeze overnight.

Blend all the ingredients in a high-speed blender until smooth. If the blender is struggling, try adding the ingredients one by one, or pour in just a little bit more almond milk (but only a little!)

Pour the sorbet into a container and freeze for 30 minutes. Take the sorbet out of the freezer, vigorously stir with a spoon, then place back in the freezer. Repeat this process every 30 minutes for a total of 3 hours.

What are your spring and summer plans?

Love and cookies,
TheVeganCookieFairySignature #2