Extra tasty desserts from food blogger Judith
You've been doing very well for over three weeks. It's a matter of a few days and Dry January is a fact. And you can be proud of that. To celebrate, food blogger Judith selected 3 very tasty recipes for the favorite part of the meal: dessert.
Banana muffins with pecan nuts and chocolate
Deliciously soft, airy banana muffins that are also plant-based and gluten-free. These muffins are perfect for using up your overripe bananas. Eat them right away, store them in an airtight container on the counter for a few days, or store them in the freezer for a few months.
Banana muffins as a healthy snack
A super tasty and relatively healthy snack that you can't have enough of at home. By the way, the combination of banana with dark chocolate and pecans is really golden! You can also use walnuts instead of pecans. As delicious as.
Protein powder optional
I also used a scoop of vegan protein powder with vanilla flavor for some extra texture, extra protein and a delicious vanilla taste. Don't have any protein powder at home? Then you can easily replace it with 1 1/2 tbsp flour + 1/2 tsp sugar + a few drops of vanilla extract. Happy snacking!
Easy chocolate cake (ready in 10 minutes)
A topper of a chocolate cake that is on the table in just 10 minutes. A cake-like base, a layer of red fruit compote, super fudgy dark chocolate filling and a fresh topping of red berries. This easy chocolate cake is a real gem. Nice as dessert, with coffee or even during Christmas.
I recently received a press kit including a ready-made pie crust from Jos Poell, red fruit compote from Servero and red berries from Berry Brothers. Since I had brunch with friends, I made a delicious cake with these ingredients plus dark chocolate, condensed (coconut) milk and coconut oil. By combining those three, you get a super rich chocolate filling, mighty, but so delicious. In combination with the fresh red fruit, perfectly balanced! Do you want to make your own bottom? Then you can crumble cookies of your choice and mix with melted butter until you have a 'dough'.
Super light vegan chocolate mousse
Maybe I like this vegan chocolate mousse even better than the 'original' variant. This mousse is soooo wonderfully airy. Those bubbles that 'explode' in your mouth. And that for a mousse that is made without whipped cream and without (raw) eggs. How does it get so airy? Aquafaba!
Aquafaba is the liquid you find in cans or jars of chickpeas. So completely plant-based! You can get this by draining chickpeas, but nowadays you can also buy individual bottles of aquafaba.
It has the property that when you dissolve it it becomes just as stiff as egg white. You will hardly believe it when you see it happen! It is therefore essential that you have a hand mixer or stand mixer. With my KitchenAid it usually takes about 10 minutes on the high setting before it is completely stiff.
Are you in doubt? Then knock on. Where proteins can collapse if you mix them for too long, this will not happen so quickly with aquafaba. After you have beaten the chickpea liquid until stiff, carefully fold in the chocolate mixture. I found it easiest to do this myself by first folding a little bit of the whipped aquafaba through the chocolate and then folding it through the remaining aquafaba. It will collapse slightly during folding, but that's okay, you will still get a wonderfully light vegan chocolate mousse.
|This is Judith
Judith de Groot-Pagrach (35) has a successful food blog where she shares all her recipes. In doing so, she takes into account different target groups. From vegan to pregnant and everything in between: everyone can find inspiration at myfoodblog.nl.