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Copyright © 2019 by Camilo Monroy All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review. This book was printed by blurb.com in 2019. The size of the book is Standard Portrait (8×10 inches). The paper used is Blurb’s Standard Layflat #100, and the cover is a Hard Cover ImageWrap with a matte finish. Lettering and designed by Camilo A. Monroy using Adobe InDesign and Sketchbook Pro. Typeface used is Museo Sans. Designed by Camilo A. Monroy Senior Block II University of Houston Spring 2019 First Printing: April 2019 Printed in the United States of America


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almond croissants

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blueberry muffins

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sea-salt brownies

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citrus carrot cake

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cinnamon rolls

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chocolate chip cookies

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chocolate doughnuts

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cranberry orange scones

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citrus lemon bars

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red velvet cupcakes

26

rice krispies treats

27

snickerdoodle cookies


enjoy : a vegan dessert cookbook

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10

6 | 30 minutes

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enjoy : a vegan dessert cookbook

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enjoy : a vegan dessert cookbook

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12

6 | 30 minutes

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6 | 30 minutes

Preheat the oven to 360° F. Add all almond filling/marzipan ingredients into a food processor and blend until you get a very smooth mixture (2–3 minutes, depending on your food processor). Roll out a puff pastry sheet and cut it into long triangles (from the long side). Add a spoonful of the almond filling you made above to the bottom of the wider side of the long triangle. Roll over the triangle from the bottom (making sure the spoonful of almond filling is encapsulated. Seal the ends and roll the whole triangle in. Then bend the ends inwards to get the typical croissant shape. Repeat with the other triangles.

ingredients 100 grams almond flour 5 tablespoons icing sugar 1/2 cup water 1 tablespoon sunflower oil 1 tablespoon lemon juice 1 teaspoon almond extract

enjoy : a vegan dessert cookbook

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1 teaspoon vanilla extract 1 teaspoon maple syrup 1 teaspoon almond milk Almond flakes (optional)

Place them on a baking tray lined with baking paper. To create the vegan egg wash just mix 1 teaspoon of any syrup with 1 teaspoon of plant-based milk. Baste the croissants with the vegan egg wash and then sprinkle almond flakes on top. Put into the oven and bake for 15–20 minute or until the croissants are golden brown. Sprinkle the remaining icing sugar on top & serve.

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enjoy : a vegan dessert cookbook

serves

7 | 30 minutes

method Preheat your oven at 375°F and spray your muffin pan with non stick spray.

ingredients 1½ cup all purpose flour 2 teaspoons baking powder ½ teaspoon sea salt ½ cup cane sugar ½ cup almond milk ½ teaspoon apple cider vinegar 1/3 cup unsweetened applesauce ¼ cup vegan butter melted 1 teaspoon vanilla ¾ cup blueberries

In a small bowl mix your almond milk and apple cider vinegar and set aside. In a medium sized mixing bowl combine all your dry ingredients. Melt butter in a small bowl, and add your other wet ingredients including the almond milk mixture and stir well. Add wet and dry ingredients together be careful not to over mix, stir the mixture­—it should be lumpy, not smooth. Stir in blueberries keeping a few aside for topping. Pour mixture into the muffin pan filling a little more than ¾ full. Place in oven and bake for 23 minutes, and afterwards let cool for 10 minutes. Once cool, top each muffin with blueberries and sugar before serving

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enjoy : a vegan dessert cookbook

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enjoy : a vegan dessert cookbook

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16 | 30 minutes

Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper or greased foil. Set aside.

ingredients

In a medium bowl, whisk together almond butter, brown sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.

¼ cup almond butter

Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Add in almond extract and salt. Stir just a few times to gently incorporate. Add flax eggs in, whisking until well incorporated. In thirds, whisk in the flour. As the batter gets harder to whisk, switch to folding with a rubber spatula. Fold until well incorporated and no flour patches remain.

½ cup dark brown sugar 1/3 cup pure maple syrup 1/3 cup melted coconut oil ¾ cup cocoa powder 1 teaspoon almond extract

enjoy : a vegan dessert cookbook

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¼ teaspoons salt 2 flax eggs 1/3 cup whole wheat flour ½ cup chocolate chips

Gently fold in chocolate chips. Pour batter into pan. Using a spatula, smooth batter into an even layer. Bake for 25–30 min. Cool for 1 hour, or until completely cool. Slice into 16 brownies.

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enjoy : a vegan dessert cookbook

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12 | 40 minutes

Begin by preheating the oven to 350°F and greasing a 9×13 baking pan.

ingredients 2¼ cups flour 3 teaspoons baking powder 1 teaspoon baking soda 3 teaspoons cinnamon ½ teaspoon nutmeg 1 teaspoon salt ½ cup applesauce 1 cup almond milk 2 teaspoons vanilla 1 cup cane sugar ½ cup melted coconut 2 cups grated carrots 1 tablespoon orange zest ½ cup raw macadamia nuts ½ cup raw cashews ¼ cup almond milk ¼ cup maple syrup 2 tablespoons coconut oil 1 teaspoon vanilla 2 teaspoons fresh lemon juice ½ teaspoon salt 1 cup ground walnuts for frosting

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method

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil. Mix the dry ingredients into the bowl with the wet ingredients. Then fold in the carrots and stir the mixture until combined. Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting. To make the frosting, combine all frosting ingredients into a high speed blender. Blend until very smooth for 1–2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving. Chill for at least 30 minutes before spreading (It will firm up a bit). Lastly, sprinkle ground walnuts on top of the frosting before serving.


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enjoy : a vegan dessert cookbook

Serves | 30 Minutes serves 6 |6 30 minutes

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10 | 75 minutes

Preheat the oven to 375°F and grease a round cake pan with vegan butter or coconut butter. Warm almond milk in a small sauce pan over medium to low heat. When the milk is warm add the vegan butter or coconut butter and stir until it’s completely melted.

ingredients

Remove milk from the stove top and whisk the yeast into the milk mixture, then whisk in the sugar and salt. Keep whisking until it begins to foam. Pour milk and yeast mixture into a large bowl and hand stir the flour into the mixture until it forms a ball. It will be slightly sticky.

1 teaspoon salt

Knead the dough for one minute and roll it back into a ball. Put it in the cake pan, cover with a clean towel, and let the dough rise in a warm place for 30 minutes.

4 1/2 cups flour

2 tablespoons baking powder 1 cup cubed vegan butter 1 1/3 cup almond milk 1/4 cup vegan butter

enjoy : a vegan dessert cookbook

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1 cup brown sugar 1 tablespoon cinnamon 1 cup powdered sugar 2 tablespoons vegan butter 1 teaspoon vanilla extract

When the dough has risen roll it our flat on a clean non-stick surface and brush it with one tablespoon of melted vegan butter or coconut butter. Sprinkle with the cinnamon sugar. Roll the long side up and sprinkle the top with cinnamon sugar. Use a serrated knife and gently slice into two inch pieces. Bake until golden brown. Mix the powdered sugar, vegan butter, vanilla extract and the almond milk together until it’s thin enough to drizzle over the rolls. Add more milk if it’s not thick enough or more sugar if it’s too thin.

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enjoy : a vegan dessert cookbook

serves

18 | 21 minutes

method Heat the oven to 350°F. Place a piece of parchment over a baking sheet, or lightly oil a baking sheet.

ingredients 1 tablespoon ground flax 3 tablespoons water 1 1/2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegan butter 1/2 cup dark brown sugar 1/3 cup granulated sugar 1 teaspoon vanilla extract 1 cup chocolate chips

Combine the flax seed and water in a small bowl. Set aside. In another bowl, combine the flour, baking soda, and salt in a bowl. Place the room-temperature butter (I place the cold butter in the microwave for about 20 seconds) in another bowl. Add the sugars and whisk vigorously for about 2 minutes. It should become light and fluffy and be a light beige color. Add the flax mixture and the vanilla to the butter mix, and whisk well until combined. Add the flour mix to the butter mixture and stir together with a rubber spatula or wood spoon just until combined. Add the chocolate chips and gently fold into the batter. Drop by the heaping tablespoon onto the baking sheet. Bake for 12–14 minutes, rotating once, until just barely beginning to brown on the bottom. They will look underdone on top.

Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and let cool 10 minutes before serving.

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6 | 30 minutes

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15

6 | 30 minutes

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6 | 25 minutes

Preheat oven to 375°F. Prepare your flax egg by whisking together ground flax seeds and water. In a large bowl, whisk the flour, cocoa, baking powder, baking soda, salt, chocolate chips and coconut sugar. In a small bowl, mix the milk, melted coconut oil, vanilla, and flax mixture together. Pour wet ingredients into dry ingredients and mix well to combine.

ingredients 1 tablespoon flax seeds 3 tablespoons water 3/4 cup gluten free flour 1/4 cup cocoa 1/2 teaspoon baking powder 1/4 teaspoon baking soda

enjoy : a vegan dessert cookbook

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1/4 teaspoon salt

Using a piping bag or a large Ziploc bag, pipe the mixture into each cavity.

1/3 cup coconut sugar

Bake for 10 minutes.

1 teaspoon vanilla

Remove from oven and let the pan sit for a few minutes before removing the doughnuts.

1 cup vegan chocolate chips

1/2 cup almond milk 3 tablespoons coconut oil

Remove the doughnuts from the pan and place on cooling rack.

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enjoy : a vegan dessert cookbook

serves

8 | 30 minutes

method Preheat oven to 400°F.

ingredients 2 cups all purpose flour 1/2 cup organic cane sugar 1/2 cup coconut oil 3/4 cup almond milk 1/2 cup dried cranberries 2 navel oranges (zest) 3 teaspoons baking powder 1/2 teaspoon sea salt 1 tablespoon coconut oil 2 teaspoons sugar 2 cups powdered sugar 1/2 cup vanilla almond milk

Combine flour, sugar, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wet sand). Stir in the cranberries and orange zest, then add almond milk to the flour mixture and stir until the mixture forms a soft dough and no longer sticks to the sides of the bowl. Turn the dough out onto a parchment lined cooking sheet sprinkled with flour and shape into a circle, 7–8 inches wide and 1/2 an inch thick. Cut into 8 triangles and gently separate scones, giving them enough room to spread out as they bake. Brush scones with melted coconut oil and sprinkle with turbinado sugar. Bake for 20–25 minutes until golden and edges begin to brown. Remove from oven and cool on a wire rack. Mix the powdered sugar and vanilla in a bowl. Add almond milk until desired consistency is reached. When scones cool add drizzle.

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6 | 30 minutes

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6 | 30 minutes

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16 | 90 minutes

Preheat the oven to 350°F. Line an 8×8 square baking pan with parchment paper and set aside. In a stand-up mixer with the paddle attachment, beat the butter, sugar, and lemon zest together until smooth and creamy. Add flour and mix until well incorporated. Press the dough into the prepared pan and bake for 20 minutes until light golden brown. Remove from oven and let cool for at least 15 minutes. In a food processor combine tofu, lemon juice, zest, and granulated sugar and process until smooth and creamy, scraping down the sides as necessary.

ingredients 1/2 cup vegan butter 1/4 cup granulated sugar 1 teaspoon lemon zest 1 cup all-purpose flour 12 oz extra firm silken tofu 1/2 cup fresh lemon juice

enjoy : a vegan dessert cookbook

method

1 teaspoon lemon zest 1 cup granulated sugar 1/4 cup powdered sugar 2 tablespoons cornstarch 1 teaspoon vanilla extract

Add the powdered sugar, cornstarch, and vanilla extract and process again until combined. Pour into cooled crust and bake for another 25–30 minutes until lemon curd has set. Let cool at room temperature for 20 minutes and then place in the refrigerator to cool all the way. Dust with powdered sugar or candied lemon slices just before serving.

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enjoy : a vegan dessert cookbook

serves

11 | 40 minutes

Preheat oven to 350ºF and line muffin pans with cupcake liners.

ingredients 1 cup soy milk 1 teaspoon apple cider vinegar 1 1/4 cups all-purpose flour 1 cup granulated sugar 2 tablespoons cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup canola oil 2 tablespoons red food coloring 2 teaspoons vanilla extract 1/4 teaspoons almond extract 1 teaspoon chocolate extract 1/4 cup margarine 1/4 cup vegan cream cheese 2 cups powdered sugar, sifted 1 teaspoon vanilla extract

for frosting

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method

Whisk together soy milk and vinegar and set aside to curdle, about 5–10 minutes. Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix. Add the oil, food coloring, chocolate extract, and almond extract to the curdled soy milk. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear. Fill cupcake liners about two-thirds full (these cupcakes will rise fairly high). Place in preheated oven and bake 18–20 minutes, but be sure not to over bake. When done, let cool for a few minutes then transfer cupcakes to cooling rack to cool completely. Add all frosting ingredients to your mixing bowl and whisk with an electric whisk starting on slow and gradually increasing speed until thick, smooth and creamy. If your frosting is too thin, add more powdered sugar, if it’s too thick, add a little extra soy milk. Finally, add frosting to cupcakes before serving.


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6 | 30 minutes

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enjoy : a vegan dessert cookbook

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enjoy : a vegan dessert cookbook

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25

6 | 30 minutes

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4 | 12 minutes

Preheat oven to 400°F. Line a 9x9 square pan with foil and spray with nonstick spray. Set aside. In a large pan, combine coconut oil and marshmallows over medium heat until completely melted. This should take 4–5 minutes and make sure to stir constantly so the bottom doesn’t burn. Once mixture is smooth, add the Rice Krispies and mix until evenly coated.

ingredients 1/4 cup coconut oil 10.5 oz marshmallows 5 cups Rice Krispies Cereal

enjoy : a vegan dessert cookbook

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Pour into prepare pan and let cool for about an hour. Cut into squares and serve.

26


enjoy : a vegan dessert cookbook

serves

4 | 12 minutes

method Preheat oven to 375°F. Line two baking sheets with parchment paper.

ingredients 1 cup soy milk 1 teaspoon apple cider vinegar 1 1/4 cups all-purpose flour 1 cup granulated sugar 2 tablespoons cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup canola oil 2 tablespoons red food coloring 2 teaspoons vanilla extract 1/4 teaspoons almond extract 1 teaspoon chocolate extract 1 ⁄4 cup margarine 1 ⁄4 cup vegan cream cheese 2 cups powdered sugar, sifted 1 teaspoon vanilla extract

In a medium bowl mix flour, baking soda, baking powder, and salt. Set aside. In a medium bowl of a standing electric mixer fitted with the paddle attachment, cream coconut oil and sugar until light and fluffy. Add in the mashed banana, vanilla, and almond extract. Mix until incorporated. Add your dry ingredients to your wet ingredients and mix with a wooden spoon until a dough forms. To make your coating, mix your 1/4 cup sugar with 1/2 tablespoon cinnamon in a small bowl. Use a teaspoon or a mini ice cream scoop to scoop your dough and form balls. Roll in cinnamon sugar. Place on parchment paper lined baking sheet. Bake in preheated oven for about 10 minutes or until golden brown. Do not over bake, they should still feel soft in the middle. Remove from oven and let sit on a baking sheet for 2 minutes. Move cookies to a rack to cool completely before serving.

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www.tamsinsnyman.com

enjoy : a vegan dessert cookbook

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6 | 30 minutes

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Enjoy: A Vegan Dessert Cookbook  

Enjoy: A Vegan Dessert Cookbook  

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