All You Need To Know: Vegan Desserts
With the number of vegan consumers growing, this has caused a pent-up demand for venues to offer vegan meal options, especially desserts (The Vegan Society 2020).
When it comes to sweet, there is a demand for menus to develop their offerings. We are now in a time where a sorbet or fruit salad won’t cut it! Take your bestselling dishes and create a vegan option. There are a few trends within the market of plant-based desserts which have been predicted to develop over the next couple of years…
Functional Ingredients:
Ingredients that promote functional health claims are becoming widely sought after. Think Matcha, goji, turmeric and chia seeds. Especially when looking at plant-based diets, ingredients are to be as natural as possible. Chefs are using more functional health foods rather than animal substitutes.
Nostalgic Desserts:
The novelty of retro desserts has not worn off on us Brits. We want nostalgia for comfort, this still includes consumers who follow vegetarian or vegan diets. Try using alternative sweeteners such as honey, maple and dates.
Our chef recommends other classic dishes for you to put a vegan twist on:
• Chocolate Aquafaba Mousse with Cherries
• New York Baked Vanilla Cheesecake
• Salted Caramel Apple Crumble & Custard
• Eton Mess
Sticky Toffee Pudding Recipe
Our Development Chef James has cooked up a solution that is easy to make and will be a great addition to your menu. This vegan sticky toffee pudding is nostalgic, indulgent and uses functional ingredients to satisfy your customers' tastebuds:
Serves: 12
Cooking Time: 35 minutes
Ingredients:
400g Chopped Sugared Dates (143211)
500ml Oat Milk (1087471)
200ml Water
2tsp Bicarbonate Soda (189431)
250g Flora Plant Butter (Unsalted) (350320)
250g Light Brown Sugar (320931)
400g Self Raising Flour (140750)
1tsp Ground Cinnamon (189471)
Toffee Sauce:
150g Flora Plant Butter (Unsalted) (350320)
3 Pears (peeled, cored, chopped) (602460)
100g Caster Sugar (320851)
200g Dark Brown Sugar (320921)
1 Tin Full Fat Coconut Milk (171891)
Method for Cake:
1. Preheat oven to 180C and line a cake tin with baking paper.
2. Add dates, oat milk and water to a pan and bring to a boil. Cook for 5 minutes until dates have turned into a paste
3. Take date mix off the heat then whisk in bicarbonate soda and let mix cool down.
4. Beat together Flora Plant Butter and dark brown sugar until light and fluffy.
5. Add the cooled date mixture and flour and lightly mix until combined.
6. Bake for 30 minutes or until cooked through then set aside.
Method for Toffee Sauce:
1. In a pan melt Flora Plant Butter, then add chopped pears and cook for 2 minutes on a medium heat.
2. Add both caster and dark brown sugars, turn up the heat to bring the mixture to boil. Cooking for 4-5 minutes until sugars have completely dissolved.
3. Take off the heat and whisk in coconut milk until sauce texture has formed.
Serve with vegan ice cream and pear toffee sauce!
