Making Vegan Dessert with Chef Babette!

Today we are in the kitchen of Chef Babette’s vegan restaurant in Inglewood, CA called Stuff I Eat! She has a special dessert planned for us and no matter what you think about vegan desserts, you should give this one a try! It was amazing! Full recipe at www.aspoonfulofpaolo.com and in description below:

Ingredients (Serves 6):

Crust:
2 cups Walnuts
1/2 teaspoon Vanilla
2 tablespoon Cacao Powder
1/2 teaspoon Sea Salt
1 tablespoon Agave

Filling:
1/2 cup Raw Cranberry Sauce
Handful of Freeze Dried Raspberries
2 Tablespoons Agave

Milk Chocolate Parfait:
1/2 cup Agave
1 cup non-dairy milk
1/4 cup Coconut Oil
2 cup Soaked Cashews
1/4 cup Cacao butter melted
1 1/2 Cacao Powder
1/2 teaspoon Sea Salt
1 tablespoon Vanilla
Handful of Cacao Nibs (optional)

White Chocolate Parfait:
1/2 cup Agave
1 cup Milk
1/4 cup Coconut Oil
2 cup Soaked Cashews
1/4 cup Cacao Butter Melted
1/2 teaspoon Sea Salt
1 tablespoon Vanilla

Dark Chocolate Topping:
1 Avocado
1/2 cup Agave
1 tablespoon Vanilla
1/4 cup Coconut Oil
1/4 cup Cacao Powder
1/2 teaspoon Sea Salt

Coconut Oil Spray

6 small cake molds

Get Creative and HAVE FUN!
Directions

Crust:
Blend dry ingredients (walnuts, cacao powder & sea salt) in food processor until finely crushed
Move dry ingredients to mixing bowl and add wet ingredients (vanilla & agave). Mix well.
Lightly spray inside of cake molds with coconut oil, and press crust into bottom of mold. Wet your fingers and press firmly to create a compact layer.

Filling:
Combine all ingredients in a blender.
Spread a layer evenly over the crust.

Milk Chocolate Parfait Layer:
Combine all ingredients in a blender.
Refrigerate until firm. (Tip: The coconut oil is what creates the firm consistency.)
Spread a layer evenly over the filling to desired thickness.

White Chocolate Parfait Layer:
Combine all ingredients in a blender.
Refrigerate until firm.
Spread a layer evenly over the previous layer to desired thickness.

Dark Chocolate Pudding Layer:
Combine all ingredients in a blender.
Refrigerate until firm.
Spread a layer evenly over the previous layer to top of cake mold.
Smooth top of cake and add any decoration you like (cacao nibs, freeze dried raspberry, dab of filling mixture, etc.)

To get an ice cream cake feeling, freeze all cake molds until firm. For a softer dessert, refrigerate until firm.

Run a little warm water over the cake mold, and the cake will slide right out. Plate, serve and ENJOY!

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