DECADENT VEGAN DESSERTS ‣‣ easy *NO BAKE* recipes

(peaceful guitar music) – Hello my friends,
welcome back to my channel. If you’re new here, my name is Alyssa. Today I have got three
delicious vegan dessert recipes which are equally decadent
as they are healthy. So all three of these recipes are perfect for Valentine’s Day, which
is in just a few days. That’s why I’m sharing
this video right now. But luckily, they’re also
delicious any time of year. All of these recipes
don’t require any baking, which is fabulous. We are going to be making a freezer fudge that uses my superfood Nutella. It’s so good, it only
uses four ingredients. We’re also going to be making
a no-bake raspberry cheesecake which is topped with a
drizzle of chocolate, so that’s like the more kind of fancy one. And then we’re finishing
things off with a decadent, dairy-free mousse that uses
coconut milk, dark chocolate, and it is just so good! So all of these recipes
are up on the blog, you can find the links down
in the description box below. It has all of the instructions
and ingredient lists, everything you need to make them. I would also love for you to subscribe if you are not yet part of our community. Don’t forget to hit that
red button before you go, and without further ado
let’s go ahead and dive in. First up, we’re gonna make the fudge. So we’re gonna start by
melting some coconut oil as well as some maple
syrup in a small saucepan, and you’ll just stir it all together until it’s completely melted. From there we will just
add in our Nutella, and you could use store-bought Nutella, you could use my Nutella
recipe or you could just use any sort of nut or seed
butter that you want. Stir that together, it
will become nice and smooth and creamy and combined, and then just pour it
into a lined loaf pan and you’ll pop it in the freezer and it should freeze
overnight, is the best result. So I like to pop it in the freezer and just leave it in overnight. Once it’s done, you can
just remove it right from the freezer and you can
chop it right up into squares or whatever sized things that you want. You could also use a
candy mold if you wanted, that would be totally optional, and here’s what they look like! And it’s honestly (chuckles)
like the easiest dessert ever. I love just throwing these in my freezer. I have one after dinner
almost every single night. They are so good, super healthy, and honestly so easy to make, and I know I said four
ingredients in the intro but they’re actually only
three, which is even better. Our second recipe is
our no-bake cheesecake and this one is definitely
a little bit more involved but the first step is to make the crust, which is a combination of
pecans, dates, and sea salt and you’ll just add them
into a food processor and then just process that all together until it forms a sandy texture. From there, just pour the crust into a four-inch springform pan. This is a little mini cheesecake, but a little goes a long way. So just pour the crust ingredients in, and then just use your
fingers to kind of press it into the bottom and press
it down as firm as you can, and that will be our crust. Set that aside, pop the food
processor back on its base, and you’ll add in your
soaked cashews, coconut oil, maple syrup, plant-based milk, a little bit of lemon juice or lime juice, some vanilla bean powder, or
you could also use extract, and a pinch of sea salt, and again you’ll pop your
lid on your food processor and just blend this up until
it’s smooth and creamy. It should just take a few minutes, and it’s gonna be the consistency of like a runny cream cheese, kind of. From there, we’re just
gonna start assembling so we’re gonna do a few
dollops of the filling into the springform pan, smooth it over with
the back of your spoon. Once you have that layer, you’re gonna add on
some raspberry chia jam, and I didn’t actually show
you guys how to make it in this video ’cause
I’ve showed you before, so I’ll link that video down below, but again just spread it evenly so that you have a layer of the raspberry. Then do another layer of
the cheesecake filling, and another layer of the raspberry, and then we will pop this in the freezer and again, this should be frozen overnight just like the fudge. Once it is frozen completely, you will remove it from the springform pan and then put it on a
little plate or cake stand, whatever you want, and
this part is optional but I just think it adds
a really nice, like, decadence to it, it makes
it look really pretty, and it also tastes really good but basically I just melted
some vegan chocolate chips and I just spread them
on top of the cheesecake and it makes it taste so good. And then you can just slice it up. I recommend that you do let
it sit at room temperature for like 15 to 20 minutes
before you serve it so that it gets soft
enough for you to slice it, but you can just slice it into little mini slices of cheesecake and since this is a mini cheesecake, I would say that it serves
between four and six slices just depending on how
big you wanna cut them, and also since it’s made with
a base of basically cashews and dates (chuckles) and raspberry, it is a little bit heavy
or not heavy but decadent, so I find that a little
piece is just plenty. But it’s so yummy, really
creamy, love the layers and you can see here it just
looks a little bit fancy, which is perfect for Valentine’s Day. (peaceful soothing music) Our last recipe is our mousse, which is also very easy to make! We’re gonna start by
adding some coconut milk, full fat coconut milk,
into a small saucepan. Follow that with some maple
syrup as our sweetener, some coconut butter, as
well as some coconut oil. You could also replace the
coconut butter with coconut oil. And then a pinch of sea salt, and we’ll just melt this all together until it is completely smooth. Once it’s smooth, just let it boil for like 30 seconds or so,
you really want this to be hot because we’re gonna pour it over the chocolate to make it melt. So set this aside once it’s all hot, and we will move onto the chocolate. So we’re using 3 1/2 ounces,
just one bar of dark chocolate. Make sure that it’s vegan, and I use 80% dark for this recipe. I really like how rich and
dark and just delicious it is. So break up your
chocolate bar into a bowl. Then you’ll pour that
hot coconut milk liquid over the chocolate, and let it sit for
about two minutes or so. Once it’s sat, it should
have started to melt and you can just use a whisk
to melt the rest of it together so just whisk, whisk, whisk, whisk, whisk and the chocolate will melt and you’ll get this smooth
delicious (laughing) melted dark chocolate bowl
of amazingness, it’s so good. And then the final thing we have to do is just pour it into our
little jars or ramekins. I like making this into
four different servings. I just use little Ball
jars or little ramekins, and then you’ll pop this in
the fridge for about an hour, maybe two hours or so,
and it should harden up, and it will get nice and like smooth and just mousse-like, it’s so good. For serving, I do like to make this a little bit more decadent, especially if it’s Valentine’s Day so I do a scoop of vegan whip
or coconut yogurt on top, sprinkle that with some raspberries. You could use fresh or frozen or whatever sort of fruit you want, and I finish it off with
some shaved chocolate, and it’s such a pretty little dessert and I wanna show you the texture. It’s definitely on the
richer side for a mousse, so again a little goes a long way here. I find that separating this into like four to six servings is plenty, and it’s so delicious combined
with something creamy on top. You guys are gonna love it. (peaceful soothing music) And there you have it, my friends! I hope you enjoyed those
decadent vegan dessert recipes. Like I said, they are also
actually quite healthy so they do use a lot of healthy fat. So I will say the calorie count, if you’re concerned about that, is probably on the higher side, just because they do
have nuts and coconut oil and things like that,
so I personally think that a little goes a long
way with these treats. They are very decadent and rich, but they are also full
of nutritious ingredients so you don’t really have to worry about it but I find that even just a few bites is plenty to fill me up. So I hope you guys enjoy them! If you do end up making
them, you can share a photo with me on Instagram by
tagging @simplyquinoa or using #simplyquinoa. That just helps me easily find your photos and let’s me give you a
little bit of love in return. Otherwise, don’t forget
to get the full recipes. They’re up on my blog, I linked them down in the description box for you, and I think that’s all
I have for you today! I would love for you
to give it a thumbs up if you enjoyed it, don’t
forget to subscribe if you are not yet part of our community. There’s a red button
right below this video. It says subscribe, you
can tap that button, it will subscribe you, you know the drill. Otherwise, thank you
guys for taking the time out of your day to be
here and watch this video. I really appreciate it and
I’ll see you in the next one. Bye! (peaceful guitar music)