Tips for clear, acne-free back

Shun the image of tasteless vegan desserts and try on these…

The term vegan for many brings an image of healthy and tasteless food, and then it is natural to think that vegan desserts too are a bunch of sweet-free items. However, all that is a myth. Vegan food has plenty mouth-watering food variations, especially desserts that will amaze you.

It is such a dessert that it can be made with almost any fruit. Be it raspberry, strawberry or mango, sorbet make for a great pairing with a chocolate cake or pudding.

All you need is granulated sugar, raspberries or strawberries, and a little bit of lemon juice. Blend raspberries and lemon juice until smooth. Then strain through a sieve separating the juice from the seeds. On the side, add sugar and water to a pan over low heat, stir until the sugar is dissolved and heat until it becomes syrup-like. Once the syrup is cool add the fruit blend to it and store it in the freezer. And enjoy as per your convenience.

A fruitful chia bowl
Chia seeds are not only a great source of natural body cooler but a great detoxing agent for the body.

For this all you need is, a few tablespoons of chia seeds, plant-based milk, maple syrup, a little bit of vanilla extract for flavor, any fruit of your choice be it dragon fruit or banana, and either muesli or granola for garnish. In a bowl mix chia seeds, maple syrup, vanilla extract and set it aside. On the side blend the fruit of your choice and add to this mixture. Once done then slowly add milk to the mixture of the fruit and chia seeds until well combined. Refrigerate for a couple of hours or overnight and garnish muesli and adds some freshly cut fruits.

Chocolate Chip Cookies

It is an egg and a dairy-free cookie that vegans can relish any time and a must for any celebratory occasion.

You need oats or almond flour, sugar, brown sugar, palm full of chia seeds, a pinch of baking soda and salt, two tablespoons of coconut oil, a bit of vanilla extract, lastly vegan chocolate chips. Take two bowls and mix the dry and wet ingredients separately in the bowls. Once done, combine the two and fold the batter rather than mixing. Then put in the fridge to cool for 30-40 minutes. Once cool, make scoops of the batter and line on a baking sheet leaving space in between. Bake for 10-12 minutes or until edges starts to brown. Cool them and dig in!

It is simple like replacing regular butter, cream and eggs with options like flax eggs for normal eggs and banana or dates for sweetener.

Back to top button