Fruit salad is all very well but we can have that at home! Here's to sexy desserts that are also vegan, dairy and egg-free...
Chocolate & Brandy Truffle Torte
Serves 8 | 20 minutes plus overnight chilling time
Not only is this sophisticated little number a piece of chocolate heaven, it’s also incredibly quick and easy. It's very rich but goes a long way. It's also nice made into individual portions, eg hearts. We've pictured it with vegan whipping cream but fruit coulis or vegan ice cream are also lovely.
Cooking oil or low-cal spray
5 tbsp liquid glucose (eg Dr Oetker)
5 tbsp brandy
450g/1lb vegan plain chocolate OR vegan milk OR half and half. *
1 tub vegan cream (Alpro, Provamel, Oatly or Soyatoo) - 250ml /
75g/3oz regular Hob Nobs or similar oaty vegan biscuits
Sieved cocoa powder to decorate
Optional: raspberries or other berry fruit to garnish
1. Base line a 23cm/9 in cake tin with greaseproof paper and brush sides with oil or squirt with low-cal spray.
2. Sprinkle the crushed biscuits over the surface and spread evenly.
3. Use a warm spoon to measure the glucose syrup.
4. Melt chocolate, brandy and glucose in a bowl over a pan of barely simmering water.
5. Remove from heat and gently stir in the cream.
6. Pour into tin and chill overnight.
7. Turn out onto a large plate and dust with cocoa powder. Garnish with fruit if using. Good served with vegan ice cream, bought or home-made - or a fruit coulis
*Vegan milk chocolate: Plamil alternative to milk or MooFree are widely available
Vegan dark: many plain bars are vegan but check no added butterfat, whey etc has been added. Lidl and Aldi sell budget but good quality dark chocoate that is vegan
Serves 6 | 15-20 minutes Makes 6 tartlets.
This uses a very good buttery-type pastry – cook it for 15 minutes for a softer pastry, cook for 20+ minutes for more of a shortbread texture. The sauce is also easy - using thick coconut milk is delicious but the custard filling will also work with ordinary soya or almond milk from a carton. Use loose-based tartlet tins for ease of serving.
110g/scant 4oz vegan margarine, eg Pure, Vitalite, Suma (or mild flavoured coconut oil)
30g/1oz icing or caster sugar
125g/scant 5oz plain flour
Vanilla Custard Filling
65g/generous 2oz caster sugar
2 tbsp plain flour
4 tbsp cornflour
4 tbsp water
315ml/11fl oz coconut milk (creamy type in a tin) OR use regular plant milk eg soya or almond
2 tsp vanilla extract
1 large punnet of strawberries
3 tbsp redcurrant jelly or other seedless jam + 1 tbsp water
1. Make the custard filling. Mix the flour and cornflour together, beating vigorously with a hand or electric whisk until creamy.
2. Gently heat sugar and milk in a medium saucepan. Add cornflour/flour mixture and bring to boil, whisking thoroughly.
3. Cook sauce for one minute, stirring continuously and then add vanilla essence. Remove from heat, place in a bowl and set aside in fridge or cool place.
4. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease the tins using low-cal oil spray or a light coating of plain cooking oil.
5. Make the pastry. In a medium-large bowl, cream the sugar and fat together until smooth. Sieve the weighed flour over the bowl and mix in thoroughly.
6. Divide the pastry into six pieces. Roll them out between two sheets of greaseproof paper.
7. Press the pastry in carefully with floured hands so that the bottom and sides are completely covered and the bases aren't too thick.
8. Put the tartlet tins onto a baking tray, place in the oven and bake for 15-20 minutes, or until a light golden brown.
9. Remove and allow to cool for a minute or two. Carefully remove the pastry cases from the tins and place on a rack.
10. Just before you are ready to serve, hull the strawberries and slice them thinly.
11. Spoon the vanilla custard carefully into the tartlet cases, making sure they are evenly filled.
12 Arrange the sliced strawberries neatly on top.
13. Make the glaze. Heat the jelly/jam and water in a small pan without boiling. Mix well, let it cool a bit then drizzle over the tarts. Let the glaze set before serving.
Serves 1 | 5-10 minutes
We christened this old-school ice cream sundae after us but you can call it what you like! As for ingredients, there is a wide range of vegan ice cream available, from Swedish Glace and Alpro to other brands. If you want to make it in-house, using thick coconut milk (eg from a tin) is a great alternative.
3 tbsp vegan-friendly fruity sauce (Askeys is vegan. Or use jam thinned down with a little water)
2 scoops of vegan ice cream
Fresh fruit of your choice, eg banana, raspberries, strawberries, blueberries, cherries, pineapple, mango - 2-3 types fine
Vegan whipping cream, eg Whiptop in a squirty can from Tesco or from a carton like Soyatoo's (this needs to be whipped first). Or make your own from thick coconut cream, sugar and a little cream of tartar!
2 tbsp grated vegan chocolate OR vegan cake sprinkles - see below
Optional: 1 tsp toasted slivered toasted almonds or hazelnut pieces
1. Drizzle about a third of the fruity sauce at the bottom of a sundae glass or dish.
2. Place one scoop of ice cream on top followed by a layer of fruit.
3. Repeat the process until you reach the top, but leave enough fruity sauce for the topping.
4. Squirt or pipe the cream on the top followed by grated chocolate, fruity sauce and nuts if using.
5. Serve immediately.