The Vegan Video Pantry makes Coffee Cake with Fresh Berries and Pecan Topping from Chloe Coscarelli’s “Chloe’s Vegan Desserts.” First you start off by making the pecan topping by combining ¼ cup all-purpose flour, 1 cup roughly chopped pecans, ½ cup brown sugar, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, 3 tablespoons canola oil, and stir. Then preheat the oven to 350 degrees. Combine 2 cups all-purpose flour in a big bowl with ½ brown sugar, ¼ cup granulated sugar, 1-teaspoon baking soda, 1-teaspoon baking powder, ½ teaspoon salt, and whisk together. In another bowl combine 1-cup non-dairy milk, ½ cup canola oil, 1 apple cider vinegar, 2 teaspoons vanilla extract, and whisk together. Then pour the wet mixture into the dry ingredients. Fold in 2 cups of your favorite fresh berries. The batter then goes into a parchment paper lined 8” x 8” pan and you then add the pecan mixture on top and bake for 40 minutes. Cover with aluminum foil and bake for another 10 minutes.
Jason Wrobel teaches you how to make delicious fennel fig chocolates. He starts with 1 ¾ cups of cacao butter and melts it. He the whisks in 1 teaspoon of vanilla beans to the cacao butter. In the food processor he puts in 5.25 ounces of cacao powder and as a sweetener 5/8 cups of coconut palm sugar and 2 scoops of chocolate warrior blend with hemp, cranberry, and peas. Next is a pinch of cayenne pepper, ½ a teaspoon of fennel pollen, ½ a teaspoon of sea salt, 5.25 ounces of cacao powder, 2/3 cups of coconut palm nectar. After that is blended add a ¼ cup of dried figs. He then puts the mixture in a candy mold and that goes into the freezer for an hour.
Alicia from RawSynergyTV explains how to make a Decadent Peach Dessert. This dessert contains dates, nectarine, vanilla or peanut extract, peaches, blueberries, and cinnamon. Enjoy!