Vegan desserts don’t have to take forever to make, but they do have to be delicious!! That’s what makes these 3 desserts so great. They’re so quick and tasty you can whip them together when your dinner is cooking or if you have a surprise guest over to visit. They’re great for any occasion. You don’t even need an excuse to make them, there’s nothing wrong with a little self love.

INGREDIENTS

Simple Vegan Croissant:

  • 300g sheet of puff pastry
  • Icing sugar
  • 2 chocolate sticks for each croissant
  • Sunflower oil

Pear&Apple Tart Tatin:

  • 100g coconut sugar
  • 2 tbsp sunflower oil
  • 2 apples
  • 1 pear
  • Sprinkle of cinnamon
  • 300g sheet of puff pastry
  • 2 figs

Nutella Truffles:

  • 200g dark chocolate
  • 6 tbsp almond butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 heaped tbsp cacao powder
  • Pinch of salt
  • 3 tbsp sunflower oil

INSTRUCTIONS

Simple Vegan Croissants:

  • Preheat the oven to 220 degrees Celsius
  • Unroll your pastry sheet to a flat rectangle and sieve some icing sugar over it
  • To make 4 croissants, cut the pastry sheet into 4 triangles lengthways
  • Place one chocolate stick on the bottom end of your triangle and roll the pastry up. When you reach a quarter way down place another chocolate stick and continue rolling
  • Repeat for 4 croissants
  • Line a baking tray with baking parchment and place the croissants on the tray with the end up
  • Brush them with sunflower oil so they golden in the oven
  • Bake in oven for 20 minutes
  • Once cooled sprinkle some icing sugar over

Pear&Apple Tart Tatin

  • Preheat the oven to 220 degrees Celsius
  • Melt your sugar and oil on a 6-7 inch baking tray over a low heat, stirring oil the while until it reaches a caramel like consistency
  • Once melted, spread it out evenly so it covers the tray
  • Chop your pear and apples into thin slices and cover the caramel with fruit
  • Sprinkle cinnamon on top
  • Cut the puff pastry to fit your dish, leaving room to tuck into the sides
  • Pierce the pastry with a fork a few times so the pastry doesn’t puff up too much
  • Bake in oven for about 15 minutes
  • Once cooled, flip your tart and remove the tray
  • Decorate with the figs

Nutella Truffles:

  • Melt your chocolate over a bain-marie
  • Add the almond butter, maple syrup, vanilla extract, cacao powder and a pinch of salted to a blender
  • With the blender on a low speed, slowly pour in the sunflower oil
  • Rolls this mixture into little balls and leave in freezer for about 5 minutes just to harden slightly
  • Bathe each ball in your melted chocolate and return to tray
  • Drizzle a spoonful of chocolate over all balls to decorate
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