Easy vegan, refined sugar-free desserts perfect for holidays/Christmas
Ultimate Chocolate Brownie with ganache frosting, cinnamon apple pie, baked vegan cheesecake!

Vegan baked cheesecake
For the crust
100 grams of quinoa flakes(or oat flakes)
40 grams of almond meal
4 pitted soft dates(if yours aren’t soft soak them in boiling water first for 15 minutes)
2 tbsp of melted coconut oil
For the cream
350 grams plant-based creamy yoghurt(the higher the fat content, the creamier the final result will be)
50-70 grams of maple syrup(You can taste and adjust when blending)
80 grams of soaked cashews
seeds of 1/2 vanilla bean
1 tbsp of tapioca starch
Add quinoa flakes and almonds to the food processor or a blender and pulse few times to break them down.
Add pitted dates and coconut oil and blend till everything comes together. Try if it comes together when pressed( if it doesn’t then add 1 tbsp of water at the time)
Press firmly to the bottom of your baking tin
Pre-bake for 10 minutes in preheated to 180 degrees oven
For the cream
Blend all the ingredients till completely smooth, taste and adjust the sweetness if needed.
Pour the cream on the crust and bake for further 25-35 minutes or till it looks set(slight wobble on the middle is normal)
Remove from the oven and let it cool completely before slicing

Beetroot brownies with chocolate frosting
200 grams of cooked beetroot
150 grams of soft dates
100 grams of oats
50 grams of cacao powder
150 grams of coconut cream
50 grams of coconut milk
2 tbsp of flax meal(or chia seeds)
1 tsp of baking soda
1 tbsp of apple cider vinegar
1/4 tsp of salt
50 grams of walnuts

for Ganache
120 grams of coconut cream
50 grams of liquid sweetener
50 grams of cacao powder

Add oats, cacao powder, flax meal, baking soda, salt to the blender and process on high till it resembles the flour.
Peel cooked beetroot(I roasted mine whole wrapped in aluminium foil for 35 minutes at 200 degreed celsius oven till soft)
Add cooked beetroot, coconut cream, milk, dates and apple cider vinegar and blend till smooth.
Pour liquid ingredients over the flour mixture and stir to combine.
Transfer into the lined baking mold and sprinkle walnuts over.
Bake at 180 degrees preheated the oven for 25 minutes or till edges are coming off slightly from the mold and top is completely set
Leave it to cool before removing frosting.

Combine all the ingredients for the frosting, taste and adjust sweetness if needed.
Pour chocolate ganache over brownies(brownies can’t be hot if you want to frost them) and smooth it over with a spoon.
Serve straight away or let them set in the fridge.

Apple cinnamon cake
100 gr of oat flour(I grind my own from the whole oats)
1 heaped tablespoon of chia seeds
80 gr of apple slices
80 gr of coconut milk
60 gr of coconut nectar(or honey)
1 tablespoon apple cider vinegar
Pinch of salt
2 tsps of cinnamon
1 tsp baking soda
1 tbs of apple cider vinegar
2-3 apples for the top layer
In the blender combine oats, chia, salt, cinnamon and baking soda
Blend on high till it resembles the flour. Pour it to the mixing bowl.
In the same blender add apple slices, coconut milk, apple cider vinegar and blend till homogeneous.
Pour wet ingredients over dry and mix to combine. Leave to rest while you prepare the apples to the top layer.
If using a regular baking tin line the bottom with baking parchment.
Sprinkle it with coconut sugar and cinnamon if desired(you will need 2 tbsp of coconut or brown sugar)
Arrange apples in a circular pattern in two layers.
Pour the dough over the apple slices and spread it out evenly.
Bake in preheated to 180 degrees oven for 30-35 minutes or till a toothpick inserted into a centre comes out clean

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