Crispy Rice Treats- yes, they’re vegan!

Yesterday, I found some vegan marshmallows at the Ottawa Veg Fest. I was really excited to try them out to make crispy rice treats, a childhood favourite. There is something completely comforting about this desert.

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I basically followed the classic recipe, but the really interesting thing is that the vegan marshmallows are perfect! Directly out of the bag, they have the same airy and bouncy texture as the original deal. Their taste is also the same, except they are maybe a little bit less sweet, which for me is a plus as regular marshmallows make me sick pretty quickly. These marshmallows really have nothing to envy to the traditional marshmallows. I really don’t see why we don’t all switch to vegan marshmallows: they are just delicious!

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As for the crispy rice treats themselves, they were just as I remembered: noisily crispy and oh-so-chewy! I seriously can’t believe how great these marshmallows are! They really are a great addition to any vegan pantry. I can’t wait to experiment with them again! And in case you never made crispy rice squares (or doughnuts) here’s the recipe:

Here is what you need:

  • 1/4 cup coconut oil
  • 1 bag vegan marshmallows (280g)
  • 1 tsp vanilla extract
  • 5 or 6 cups of puffed rice cereal

Here is what you do:

  1. Melt the coconut oil with the marshmallows and vanilla in a sauce pan on medium heat. Stir until combined.
  2. Turn off the heat, and pour in your cereals and mix until evenly coated.
  3. Spread the mixture in a greased pan. Let sit until firm. Cut and enjoy! I used my doughnut pan to make them round, but you can use any pan you have: just make sure it is well greased, because this treat is sticky!

 

2 Ingredient-Mango Sorbet

With the sun out and temperatures starting to rise, I have been craving a nice sorbet. If I was completely honest, I would mention that I love ice cream all year long (we even had a sorbet Yule log for Christmas), but really, the 28C we reached today is the perfect excuse to pull out the ice cream maker I got for my birthday. My very own ice cream maker! This is really exciting, and I have a feeling this machine will be working full time this summer!

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For my first try, I wanted to try out my absolute favourite that I always take when we go out for ice cream: mango sorbet! I love the rich flavour, thick texture and overwhelming sweetness of this frozen desert. When I eat it, I just feel like eating spoonfuls of summer.

After searching the internet for the perfect sorbet recipe proportions, I came to understand that it was really crucial to have the right amount of sugar: too little and you end up with ice, too much and you end up with soup. As this was my first try, I went with the 4:1 ratio, and it worked out very well! No simple syrup required means sorbet is ready in just a few steps!

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Here is what you need:

  • 3 ripe mangoes for 4 cups of mango flesh
  • 1 cup sugar

Here is what you do:

  1. Wash and peel your mangoes and chop them up.
  2. Put in your food processor and process until you get a nice smooth mango purée. Add the sugar while mixing and let the machine work until all the sugar is disolved in the fruit purée.
  3. Add to your ice cream maker (please follow your machine’s instructions), and let churn for 30 minutes. Place in a plastic air-tight container in the freezer until fully set and enjoy!

This is seriously so easy to make and incredibly delicious! So much flavour, so little efforts! If you want an extra smooth texture or if your mangoes are particularly fiber-rich, you can strain the mango purée before churning it.

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Let me know what ice cream recipe you would like me to try out, or what is your favourite ice cream or sorbet recipe!

Raw Vegan Chocolate Cake with Frosting

This is the dessert you need to try out if you are looking for the ultimate chocolate cake. It is full of flavour, rich and satisfying. It is also very quick and easy to make, so it would be a perfect last minute treat for busy days.

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Here is what you need for the cake:

  • 1 cup pecans
  • 1 cup walnuts
  • 8 medjool dates
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract

Here is what you do for the cake:

  1. Add the nuts into your food processor or blender and mix until finely ground.
  2. Add the pitted dates, cocoa powder and vanilla extract. Process until evenly combined and sticky.
  3. Press a few tablespoon of the cake mixture in a small jar and pat down. Place in the fridge.

Here is what you need for the frosting:

  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • dash of salt

Mix all the ingredients until smooth. Spread on the cake and let sit in the fridge until the frosting thickens up.

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This is a really intense chocolate cake! The flavour is rich, and the texture is smooth and creamy. The frosting makes this extra special and adds some sweetness. I really like how easy this dessert is, while still being impressively delicious! Be prepared for a great chocolate overload! Let me know if you try this out!