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Garnish with chopped roasted almonds, cranberries, fresh raspberries, pumpkin seeds or microgreens.For the chocolate glaze, chop chocolate and keep aside. Blend until a dough consistency is achieved.  But the best part about these decadent goodies is that despite being dairy-free or gluten-free, they Wholesale Lycra Fabrics re also delicious enough for the whole family to enjoy. Add agar agar and whisk until smooth. You can replace butter with canola oil, olive oil or coconut oil.Pour in the respective mould and bake at 170 degrees Celsius for 35 minutes. But vegan baking can seem trick as you need to replace eggs, butter and dairy in traditional recipes.Measure out 2 cups of almond milk and add the vinegar to it. Remove from bowl and set aside.Add avocado and banana to a large mixing bowl and mash. Just chill a can of coconut milk, take the surface cream off, whisk it a little bit, and it’s ready.Being vegan doesn't mean missing out on the Christmas treats. But once you figure out the right substitutes, it becomes easier to bake delightful treats. Strain and reserve.Espresso Walnut Raw BrowniesINGREDIENTSFor the brownie:n 1/3 cup raw walnuts1/5 cup raw almonds, roughly chopped½ cup dates, deseeded1/8 cup cocoa powder¼ tsp finely ground coffee or instant coffeePinch of saltA few walnut bits for toppingFor ganache:50 gms dark chocolate, grated2 tbsp coconut milk or dark chocolate fillingMethod:Add the dates to the food processor and process until small bits remain.Vegan Beetroot CakeIngredients:Refined oil:  120 mlCoconut powder: 80 gmsCastor sugar: 120 gmsAlmond milk: 80 mlGrated beetroot: 200 gmsLemon juice: 20 mlCinnamon powder: 3 gmsWheat flour: 125 gmsBaking powder: 4 gmsBaking soda: 3 gmsMethod:Whisk the coconut powder, oil, castor sugar and coconut milk together.For the cocoa nib and toasted coconut soil, melt chocolate and almond butter together and mix the desiccated toasted coconut along with chopped cranberries, cocoa nibs, coconut oil. Bring almond milk, coconut milk and maple syrup to boil. And you don’t need to forgo the frosting as making vegan whipped cream is super easy. Mix it properly and pipe into verrine molds to set. Add salt and vanilla to this. If a recipe calls for cow’s milk, try using  unsweetened soymilk, almond milk or coconut milk.Pour the mixture into 2 glasses and chill in the fridge for 1-2 hours. Remove from oven and let cool in the pan for an hour.Add to it the cocoa powder, coffee powder and salt. Let it set for a minute or two, then add baking soda and powder to the mixture and whisk.In a bowl, add in the balsamic vinegar, sugar and chopped strawberries.Place walnuts and almonds in the mixer and process until finely ground.  

Assemble the dessert by adding to the chocolate mousse glass verrine  1 ½ tbs of  bittersweet chocolate glaze, cocoa nib chocolate soil and drops of forest berry tea gel. Blend well till combined. Add the vanilla and olive oil and whisk till smooth and strain. Add in raw chocolate to make a ganache.Place it in the freezer or fridge to chill before cutting. Add date paste, coconut sugar, coconut oil and stir. Whisk vigorously to combine.Bake for 65-70 minutes or until the top is firm and dark.Add the date paste.Add grated beetroot along with the other ingredients and whisk together giving it a fine smooth # texture. Whip avocado and fold into the ganache.When you're ready to serve, drain the strawberries and top it on the panacotta.   

Blend all ingredients of the frosting and spread over cake generously.Chef Sanjana Patel from Folie.Add the brownie mixture to a small parchment lined tin and evenly distribute.Double boil grated chocolate and add the coconut milk.Vegan and Gluten Free Cacao CakeIngredients:1 cup gluten-free flour blend  1 cup oat flour4 tbsp coconut flour5 tbsps cacao powder  1/2 tsp sea salt1 tbsp baking powder1 tbsp baking soda1 medium ripe avocado3 medium very ripe bananas½ cup + 4 tbsp date paste½ cup coconut sugar1/2 cup coconut oil, melted2 cup unsweetened almond milk + 2 tbsp apple cider vinegarFor Chocolate Frosting¼ cup natural, unsalted creamy almond butter4 tbsp date paste2 tbsp cacao powder4 tbsp waterMethod:Preheat oven to 175 degree C and line an 8-inch round baking pan with coconut oil and parchment paper. Pour it over the chopped chocolate. Add oat flour and stir once more. Press down until it is flat and firm. Coconut oil works better than any other fat because it stays solid at room temperature, so it behaves like butter in baking. Pour into the prepared baking pan and smooth the top with a rubber spatula. After cooling spread it on to the brownies.

Recipe by Vinita Contractor for Café Garde MangerCoconut milk panacottaINGREDIENTS1 can full-fat coconut milk3 tbsp maple syrup1 tsp agar agar powderWaterA pinch of salt1 tsp vanilla extractstrawberriesBalsamic vinegar1 tsp sugarfresh basil leavesMethod:Place agar agar, maple syrup  and coconut milk in a small pot and bring it to a boil. Serve with a sprig of basilVegan chocolate verrineINGREDIENTSFor Avocado ganache mousse150 gm coconut cream115 gm dark chocolate13 gm maple syrupn 330 gm avocadon 3 gm cinnamon1 gm ginger powder2 gm all spice powderFor Bittersweet chocolate Glaze114 gm dark chocolate75 gm almond milk75 gm coconut milk or cream18 gm maple syrup10 gm olive oil2 gm vanilla extractFor Cocoa nib and toasted coconut soil100 gm almond butter100 gm dark chocolate25 gm toasted coconut40 gm cocoa nibs18 gm coconut oil25 chopped dried cranberriesFor forest berry tea and beetroot gel80 gm Earl grey tea100 gm berry cold press juice  2 gm cinnamon120 gm beetroot cold press juice  n 30 gm organic cane sugar4 gm agar agarMethod:For avocado ganache mousse, boil coconut milk, spices and maple syrup.  

Add cacao powder, salt, gluten-free flour blend, and coconut flour to a sifter (reserve oat flour since it's more coarse) and sift over wet ingredients.For Forest berry tea and beetroot gel bring cold press juice, infused tea and cinnamon to a boil with sugar. Cook for about 2-3 minutes, whisking it constantly. While finding dairy and egg-free sweet treats can occasionally be a challenge, it is totally possible to indulge in a healthier, plant-based way. Pulse to combine.