This Norwegian Rhubarb Cake has sweet almond tones are surprisingly complimentary to the tartness of the rhubarb making this a deliciously well-rounded cake.
Tag: vegan dessert
These melt-in-your-mouth decadent gluten-free & vegan Cream & Nutella Stuffed Easter Eggs with a dark chocolate outer shell will make Easter that much more celebratory. The best part is that these little gourmet eggs are really simple to make. Each egg filling has only 4 ingredients. Make both or only one but they will blow your mind.
This was the first time making Easter eggs with my stepdaughter and it made for such a great afternoon activity. I was a little nervous at first not knowing how difficult or easy they were but I soon realized that they are really quite simple.
How to Make Cream & Nutella Stuffed Easter Eggs
The first step would be to start a double boiler. This is made by using a pot with a small amount of boiling water at the bottom and covered with a metal bowl. Once the water has started to boil, you’re ready to put in your chocolate. This will prevent your chocolate from seizing up. With a small spoon, cover the inside of your mold. It will most likely pool to the bottom so it would be wise to take what has pooled to the bottom and spread it to the sides. Refrigerate for at least 30 minutes.
In the meantime, you can start on your 2 fillings. Preheat your oven to 350˚F and fill a baking sheet with your hazelnuts and bake for 12-15 minutes. When done, let cool for 10 minutes then roll the hazelnuts around in your hand to remove the skins. There might be a few skins that are a little more stubborn than others but don’t worry as long as you get the bulk of them. After all the skins are removed, put the hazelnut in the blender with the melted chocolate and other Nutella ingredients. Blend till smooth.
In another bowl, with a fork whip your vegan butter and shortening together until well combined. Add your icing sugar one cup at a time while sifting and continue whipping until well combined. Once combined add in vanilla. Take ½ cup of the icing and in a small bowl combine with turmeric. Set aside.
Putting it all together
Once your shells have cooled then you are ready to start filling your shells. Start with the Nutella filling. Fill each shell to about 1/8 in. from the top. Do the same with the cream filling but dig out a small amount of the white cream and replace it with yellow cream. Refrigerate both for 1 hour. Once it has hardened, place 1 cup of chocolate chips on the double boil and melt chocolate. Once melted, fill the eggs up to the top and refrigerate for another 30 minutes. You can decorate with leftover chocolate drizzled on top and sprinkle with chopped hazelnuts, and/or cocoa nibs.
Cream & Nutella Stuffed Easter Eggs
- Easter Egg Molds 2 x 8 @ 2 1/2 in. Shells (see link in notes)
- 2 cups Vegan chocolate chips
- ½ cup Vegan butter softened
- ½ cup Vegan shortening
- 4 cups Icing sugar
- ¼ tsp Turmeric
- 1 cup Hazelnuts
- 1 cup Vegan chocolate chips
- 1 tsp Vanilla
- Pinch Salt
- Take 1 cup of the chocolate chips and place under a double broiler. Put in a teaspoon of melted chocolate into your first egg shell mold and spread it evenly to the sides. It tends to pool to the bottom as the chocolate is cooling, go for another round of what has pooled to the bottom and spread it to the edges. Refrigerate for 30 minutes.
- Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper. Add hazelnuts to the baking sheet on a single layer and roast for 12-15 minutes.
- Remove from oven and let cool then use your hands to roll the nuts around and remove most of the skins.
- Add hazelnuts to a high-speed blender and blend till smooth intermittently scraping down sides. They result with look very liquidy but don't worry, these oils will harden once everything is cooled off.
- Heat the chocolate over a double boiler till melted mixing continuously with a spatula.
- Once your chocolate is well melted and the hazelnut butter has been liquified, add the vanilla and salt to your hazelnut mixture and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. (See image.)
- Beat the shortening and butter with a fork until smooth then 1 cup at a time add the icing sugar.
- Take ½ cup of the icing sugar and put it in small bowl. Add ¼ tsp of turmeric and mix till well combined.
Putting it all Together
- Once your shells have cooled and are hard to the touch, spoon in your Nutella filling leaving about an 1/8 in from the edge. Do the same with the cream filling but leave a crevice for the yolk portion. Refrigerate for an hour.
- Put another cup of chocolate chips on the double boiler and melt the chocolate stirring constantly.
- Take your eggs and cover the filling portion with more chocolate. Refrigerate another 30 minutes.
- Decorate by drizzling over any excess melted chocolate and sprinkle either cocoa nibs or chopped hazelnuts.
Other Recipes You’ll Love!
These Vegan Mini Chocolate Cheesecake Bites are like heaven in a dessert. Being gluten and dairy-free means kissing all your favorite desserts goodbye, for the most part. It’s even more difficult if you’re the only one at a party that can’t eat the dessert, especially when you have a sweet tooth like mine. Then just bring your own and enjoy dessert with everyone else (not just the vegan, gluten-free & dairy-free crew)! That is if you can resist the temptation of eating them all beforehand. These have always been a great hit for me at parties. They are fancy, decadent, and, if you’re the least bit shy like myself, they make for great conversation starters too.
They are not difficult to make, but might take a little practice and some patience in getting that perfect little soft serve ice cream swirl. Even with all that soft serve pouring expertise developed over the span of a summer as a teenager, I still had to practice on a plate before getting it right on the graham crusts. But with a couple of practice runs, you should be good to go.
Heres the recipe:
Mini Vegan Chocolate Cheesecakes
- 1 1/2 cups gluten-free graham cracker crumbs or, (1x220g package of graham crackers)
- 1/3 cup brown sugar
- 1/3 cup oil coconut
- 1 1/2 cups raw cashews (soaked in boiling water for 1 hour)
- 2 tbsp lemon juice
- 1/4 cup olive or melted coconut oil (or any neutral-flavored oil)
- 14 oz can full-fat coconut milk
- 1/2 cup vegan dark chocolate+ Ãƒâ€šÃ‚Â½ cup (melted in the microwave in 15-second increments)
- Ãƒâ€šÃ‚Â¼ cup cup maple syrup
- 1 tsp vanilla
- Ãƒâ€šÃ‚Â¼ tsp salt
- Ãƒâ€šÃ‚Â¼ Cup cocoa nibs
- Soak cashews in boiling water for 1 hr.
- Preheat oven to 375Ãƒâ€šÃ‚Â°F. Mix together the graham cracker crumbs, brown sugar, and coconut oil until well blended. The texture should resemble wet sand.
- Cut circles and tabs from a piece of parchment paper and place the tabs in an "X" shape at the base of the muffin mold then top with circle shape. This makes removing the crust much easier. Press mixture covering the bottom of the mold 1 inch thick. Bake 7 minutes.
- Add soaked cashew, lemon juice, coconut cream, Ãƒâ€šÃ‚Â½ cup of melted chocolate chips, to blender and pulse until very smooth.
- Empty contents of the blender into a bowl and place in the fridge for 2-3 hrs or until the mixture has fully hardened. Your mix should not be runny and hold its shape if you shape peaks.
- Take a large piping bag and fill up the chocolate cashew mixture. Alternatively, you can also use a large Ziplock bag and cut a small hole at one of the ends.
- Remove crusts from tins and place them onto a surface where they won't slide around. I would suggest a cookie sheet with a paper towel underneath.
- This next part is slightly tricky. In order to make the cheese twists, I would suggest practicing a few times squeezing out the contents of the ziplock bag while making a soft-serve ice cream motion on an empty plate until you get the hang of it.
- Top with cocoa nibs, and the leftover melted chocolate. Enjoy!