World Vegan Day: Top 3 CO YO Dessert RecipesBy Angelica Malin
In celebration of World Vegan Day (1st November), our pals at CO YO have created three insanely good plant-based dessert recipes. Whisks at the ready – it’s time to bake:
CO YO Organic Spiced Pumpkin and Walnut Loaf
Makes: One cake
Ingredients:
– 170g brown rice flour
– 1 tbsp ground almonds
– 1 tbsp coconut flour
– 170g coconut sugar
– 1 ½ tsp cinnamon
– ½ tsp nutmeg
– 3-4 cloves
– 1 ¼ tsp bicarbonate soda
– ¼ tsp baking powder
– ¼ tsp salt
– 1 x flegg or a spoonful of chia seeds mixed with water
– 60g CO YO Organic Natural Coconut Milk Yoghurt
– 1 medium ripe avocado, pitted
– 230g pumpkin purée OR butternut squash purée for a lighter colour
– 2 tbsp maple syrup
– ½ tsp vanilla paste
– Two handfuls of walnuts, chopped
– 50g dark chocolate chunks (optional)
For the Frosting:
– 60g coconut cream
– 60g CO YO Organic Vanilla or Natural Coconut Milk Yoghurt
– 2 tbsp maple syrup
– 2 tbsp coconut oil, softened
– 1 tsp vanilla paste
– ¼ tsp cinnamon (optional)
Method:
1. Preheat the oven to 170C, grease and line a loaf tin.
2. Stir together the brown rice flour, almonds, coconut flour, coconut sugar, spices, bicarbonate of soda, baking powder and salt.
3. Blend together the flegg, CO YO, avocado, pumpkin purée, maple syrup and vanilla paste until smooth.
4. Stir the wet ingredients into the dry and mix until combined. Stir through the chopped walnuts and optional chocolate, then pour into the loaf tin, smoothing down the top and bake for an hour or until cooked through. If the cake is browning too much half-way through cooking, place some baking paper over the top and let it continue to bake.
5. In the meantime, beat together the frosting ingredients, then place in the fridge to thicken.
6. Once the loaf is cooked, leave to cool before spreading with the frosting
CO YO Organic Poached Pears
Ingredients:
– 1 Litre of water
– 330g of Coconut Sugar
– 2 Chai tea bags
– 1 Cinnamon stick
– 2 Crushed Cardamom pods
– 4 Bosc Pears, peeled
– 100g COYO Salted Caramel or COYO Natural Coconut Yoghurt
Method:
1. Place the water, coconut sugar, tea bags, cinnamon and cardamom in a medium saucepan over high heat and bring to a boil.
2. Remove the tea bags and gently add in all pears and reduce to a simmer for about 30 minutes until pear soften.
3. When pears have softened, remove from the sauce, and increase the heat for another 30 minutes to create a syrup reduction.
4. To serve, gently place pears on a bed of your favourite granola, spoon over with chai syrup and generous amounts of our organic coconut yoghurt.
CO YO Organic Raw Swiss Roll
Makes: One roll
Ingredients:
– 180g ground almonds
– 10 Medjool dates, pitted
– 6-7 tbsp cacao powder
– 2 tbsp gluten-free oats
– 2 tbsp maple syrup
– 1 tsp vanilla paste
– ¼ tsp salt
For the Cream:
– 200g cashews, soaked in boiling water for 20 minutes
– 60g CO YO Organic Vanilla Coconut Milk Yoghurt
– 2½ tbsp maple syrup
– 1-2 tbsp water
– 1 tbsp coconut oil (melted)
– 1½ tsp vanilla paste
– 3 tbsp desiccated coconut
– Pinch of salt
Method:
1. Start making the roll by pulsing together the ground almonds, cacao and salt until combined. Add in the remaining ingredients and blend until the mixture sticks together. If it’s too sticky, add a little more cacao or ground almonds.
2. On a work surface, set out some baking paper. Place the raw cake mix on the paper in a ball, then flatten slightly. Take another sheet of baking paper and lie it on top, then roll out the cake mix into a rough rectangle shape (approx. 40cm long and 20cm wide), moving it after each roll to avoid it sticking to the paper. Remove the baking paper, then use a knife to cut off any rough edges to give a perfect rectangle.
3. Make the cream by blending together the cashews, CO YO, maple syrup, water and vanilla paste, adding more water if needed, until it is smooth. Be careful not to add too much, otherwise the mixture will become thin and watery.
4. Add in the desiccated coconut, coconut oil, salt and blend until smooth.
5. Spread the cream filling over the rectangle and then, using the baking paper to help, slowly roll the roulade up. Place in the freezer to firm up slightly (at least an hour) before cutting into slices.
