[donotprint] I’ve pretty much always been a dessert fan; I’d pass on a starter or appetiser in favour of saving room for the sweet ending and even if feeling on the fuller side of empty I’d manage to squeeze in something tantalising from the menu given half a chance.
When it comes to eating out these days finding vegan options can be a bit of a struggle. Add in gluten free and the dessert menu if pretty much off limits. Hence why I do so much baking at home to satisfy my sweet tooth to the max.
Not only do I do so to meet my dietary requirements but also keeping in mind my mission to eat wholefoods that boast some nutritional quality as well as limiting the amount of sugar that I actually consume. A top tip is to reduce the amount of sugar in your recipe by 1/3 and I promise you won’t even notice it!
How do these take your fancy???
When I was contacted by one of my all time favourite food bloggers, a true inspiration, Leanne Vogel over @Healthiful Pursuit in connection with the launch of new recipe guide, Dessert Freedom, I was not only honoured to have been considered but also head over heels with every recipe on offer. As the name suggests the book is solely focused on desserts, 20 to be exact including 20 health-promoting techniques to help you embrace your allergies, conquer your cravings and liberate your dessert dilemma.
Leanne is a genius! How she came up with the beautiful array of recipes is beyond me. There is something in there to meet everyone taste, whatever your fancy or particular craving.
Dessert Freedom is a 76-page, full-colour PDF digital/ebook, full of huge photos for every recipe, clickable resource links and supreme techniques to help you enjoy many a guilt-free dessert. PDFs can be read on computers, iPads, iPhones, Kindles and Android devices.
It provides a means for you to enjoy desserts 100% guilt free, crush your sugar cravings, overcome your dietary restriction and pretty much forget altogether that you ever had a food sensitivity! The dessert world can once again become your oyster!
I got straight to making one of the recipes…Coconut Almond Joy Squares! The combination of coconut and chocolate is a firm favourite and these were absolutely gorgeous! Minimal ingredients, little effort and pretty much no cooking involved. The name alone sold them to me!
What I really love about the guide is how diverse the recipes are and the fact that all the ingredients are really accessible is an incredible bonus (not to mention how straightforward and not at all overwhelming the recipes themselves are!)
It’s beautifully designed with amazingly alluring photographs of each and every recipe creation. When it comes to recipes, online or in books, it’s the pictures that always truly sell the recipe to me. They draw me in completely and are ultimately the final clincher in the “what will I make next” process. Leanne is an amazing photographer, the photos on her blog never fail to impress and the ones in the book are a true selling point.
The guide is available for just $14.95 USD which I honestly think is massively under priced! Value for money is a massive understatement. It’s a must have for not just those with food intolerances or sensitivities but for all those seeking to be truly able to “have their cake and eat it”…anytime of the day!
You can pick up the book straight from Leanne’s site here.
This woman’s talents truly never fail to astound me. The vegan chocolate pudding below is a recipe from her blog and another amazing creation! It’s just a mere taste of what’s on offer in the recipe guide.
Do you struggle to find suitable dessert options when eating out or when it comes to making your own?
Vegan Chocolate Pudding (Soy & Nut Free!)
Author: Leanne Vogel
Allergens: Vegan, Gluten-free, Dairy-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
A dairy-free pudding with just 5 ingredients. Velvety smooth, rich, and only 200 calories per serving. You wont believe that it’s made with beans!
- 1½ cups cooked white “navy” beans
- ¾ cup unsweetened non-dairy milk
- 3 ounces dairy-free semi sweet chocolate
- ¼ cup coconut sugar
- Pinch sea salt
- 1 teaspoon gluten-free pure vanilla extract
- Fresh mint, optional
- Place beans and milk in the bowl of your food processor or blender and puree until ultra smooth, about 2 minutes. Set aside.
- Place chocolate, coconut sugar and salt in the bowl of your double boiler. If you don’t have a double boiler, just place in a metal or glass dish over a boiling pot of water. Allow chocolate to melt, about 5 minutes.
- Remove chocolate from the heat and stir in navy bean mixture. Continue to whisk for 2-3 minutes.
- Pour into 4 cups, glasses or jars and serve immediately or cover with plastic wrap and cool in the fridge for a couple of hours. Will keep for 3 days in the fridge.