Vegan Coconut Milk Jelly (Jiggle Baby)

It's Snowing Jelly!

 Sup Polar Bears!

Today I made a snappy quick treat. I am a fan of chewy-jelly-sweet--things. In Vegan Land using cow bone (gelatin) is a big no-no, therefore,we have out vegan saviour, agar-agar or China Grass as we know it locally. You need a stove, a pot, and glass dish for it to set and your jelly treats are good to go!

So how to make this crowed pleaser?

All you need is a bunch of white stuff. 

What You Need

1 cup pure coconut milk

2.5 cups water

1/2 cup of sugar (or 3/4th if you want it super sweet)

A pinch of salt

1/4th cup agar-agar (china grass) powder/flakes

1/4th cup  dried coconut powder (optional)


How to Make

Grab a pot and se that baby on a stove. Keep your flame medium-high. Now add your coconut milk and china grass/agar-agar and give it a quick stir, it will get thick fast. Quickly add sugar and mix, then add you water and salt. Now keep stirring out the lumps and make sure it gets smooth. It will get thick pretty quick, keep stirring for 5-8 minutes.

Stir out all the lumpies

Put off the flame and pour immediately  into a glass dish. Set on the counter, it will start to set in a matter of minutes. Add your dried coconut powder on top. Check on it after 30 minutes, if it's firm (it should be), pop it out of the glass onto a plate. Slice it in shapes you fancy. Put those babies in the fridge and let them chill.

All Set

Take them out after 30-60 minutes and enjoy! Makes for the perfect light dessert. Also great for Netflix binging.

Happy Jellying!

Vegan Blueberry Cheese Cake Bities (That's Right)

Hello Ants! I've been slacking hardcore on the  blog, so I decided the this one had to be worth the wait. I've been researching vegan cheesecake for a while now, and my requirements to make my own version were few:

• Simple
• Keep exotic ingredients to the minimum
• Semi-foolproof 

I finally found the best inspiration on the Minimalist Baker blog, and basically tried to recreate it with a few original touches. Their blog is way prettier than mine, so if you ditch my post and follow the instruction on that site, I can't blame you. 

This is a rather decadent vegan dessert, so eating too much of it is not good for you (although ethically it's way better than regular cheese cake, so fill up on your karma points, folks).

So let's get to it. Disclaimer: I had to spend money on this one, because it required stocking up on nuts. However, if you come at me saying "oh, so being vegan is expensive" I will hit you. Because I am choosing to make the fancy stuff, and there is plenty you can do with a vegan budget if you cut out money on your normal food/dairy/meat intake. Anyway, not getting into vegan politics now, let's get into the recipe. 

What You Need

For the Crust

1 cup walnuts

1 cup pitted dates

For the Filling

1 cup cashews (Soaked for 2 hours)

200ml/ 3/4th cup Coconut Milk

Juice of 2 small lemons

3/4th cup sugar  (you can also use golden syrup/maple syrup)

1/4th cup coconut oil

1.5 teaspoons vanilla essence

25 frozen blueberries (also can use chopped strawberries)

How to Make

Dates in a cup, say what's up?

In a muffin tin line each section with a cupcake wrapper. If you don't have this, use foil. 

In a blender, blend your walnuts and dates real well. It might take some stirring and blending repeatedly. It's ok if it's uneven, Use this mashup to press a 1 inch layer in the bottom of each cupcake liner. Set aside. 

Pie Base be Crumbly

Now in a larger blender add your coconut milk, vanilla, coconut oil, lemon juice, sugar, and cashews together. Blend together well until you get a rich creamy mix. 

Pour this mixture on top of the date-walnut crust, fill it till the brim. Now top with blueberries. Hurray! Now all you have to do is freeze the tray for about 6 hours. When you want to eat them, pop them out of the freezer and let them thaw out for about 10 minutes. Enjoy frozen as well.

Pre-freezer picture.

That's what I got for September.  Enjoy, and be kind.