Cookerati

Earth Balance is one of butter substitutes recommended by Vegans for their cooking and baking needs.  They sent us some dessert recipes to share with all of our friends, vegan or not.  I have Earth Balance in my fridge to use in place of butter on toast because I like to limit my fat intake sometimes. I’m going to try to make some of these desserts, if I can find the time.  It seems as though time is running out. If anyone tries the desserts, let me know how they come out, they sound delicious.

Festive Chocolate Almond Torte with Sugared Fruit
Perfect for any occasion, our rich and chocolaty flourless torte is dense, decadent and deliciously
vegan. Topped with handmade sugared fruit, this showstopper is not only a feast for the eyes, but
is also a pastry shop classic that’s easy to prepare at home.
Serves 12 Vegan

• 6 oz. semisweet chocolate
• 4 Tbs. Earth Balance Vegan Buttery Stick, plus 1 Tbs.
• 1 cup raw almonds
• 2/3 cup sugar
• 7 oz. firm tofu, drained
• 1/2 cup plain or vanilla soy, hemp, almond or rice milk
• 1/3 cup unsweetened cocoa powder (Dutch process), plus 1 Tbs. for dusting the pan
• 2 Tbs. egg replacer mixed with 6 Tbs. water (like Bob’s Red Mill)
• 1 Tbs. vanilla extract
• 1 tsp. almond extract (optional)
• 1/4 tsp. salt
• 1/3 cup powdered or confectioners’ sugar

1. Preheat oven to 350°F. Grease the inside of an 8- or 9-inch spring form pan and dust
lightly with one tablespoon cocoa powder, tapping out any excess.
2. Melt the chocolate and Earth Balance in a double boiler, stirring to combine (or heat water
in a saucepan and set a bowl in the saucepan making sure the bowl doesn’t touch the
water). Allow to cool 2 to 3 minutes.
3. Place almonds and sugar in a food processor and pulse until the almonds are finely
ground. Pour into a mixing bowl.
4. Add tofu, soymilk, cocoa powder, egg replacer, vanilla, almond extract and salt to the food
processor. Pulse until smooth.

5. Whisk together the tofu mixture with the almond and sugar mixture. Then stir in the melted
chocolate.
6. Pour batter into spring form pan, tapping the pan gently on the countertop to remove any
air bubbles.
7. Bake 30 to 40 minutes, until the top of the torte is slightly cracked and the torte is set.
Allow to cool, cover with plastic wrap or foil, and refrigerate 2 hours before serving.
8. Dust with powdered sugar, top with sugared fruit and serve with raspberry sauce, vegan
whipped cream or vegan ice cream.
PER SERVING: 210CAL; 5G PROT; 13G TOTAL FAT (4G SAT. FAT); 23G CARB; 0MG CHOL;
44MG SOD; 3G FIBER; 19G SUGARS

Sugared Fruit
The traditional way to make sugared fruit is to brush meringue powder mixed with water over fruits
and berries and then roll them in very fine sugar. Here, we use lemon-lime soda in place of the
meringue powder for a vegan option. The result is fairy-like crystallized fruits and berries, perfect
for garnishing all types of desserts. If you can’t find caster sugar, blend regular granulated sugar in
the blender until fine.
Vegan

• 1 cup caster sugar (very fine sugar)
• 1 cup lemon lime soda
• 1 to 2 cups assorted fruit: raspberries, blackberries, blueberries, strawberries, grapes, cherries,
  sliced kiwi, sliced oranges, etc.
• 1 new paint brush (about 1/2-inch wide)
• 1 wooden skewer

1. Set a cake cooling rack inside a sheet pan or over a piece of parchment paper.
2. Place sugar in a bowl and pour the soda in a separate bowl.
3. Brush a piece of fruit with the soda using the paintbrush, allowing it to dry for 30 seconds.
Then roll the fruit in the caster sugar, coating the fruit lightly.
4. Use the wooden skewer or your fingers to carefully remove the piece of fruit from the sugar
and place it on the cooling rack to dry.
5. Repeat with the rest of the fruit.
6. Allow fruit to dry for at least two hours or overnight before using to decorate.

Raspberry Sauce
Makes about 2 cups
Vegan

• 1 (10 oz.) bag frozen raspberries (or two pints fresh berries)
• 1/3 cup sugar
• 1/4 cup water

1. Place berries, sugar and water in a saucepan.
2. Heat over medium heat, stirring to combine.
3. Simmer 8 to 10 minutes, stirring occasionally, until raspberries reduce into a sauce.
4. Optional: For a smooth sauce, strain through a fine mesh strainer.
5. Serve warm or chilled.
PER SERVING: 30CAL; 1G PROT; 0G TOTAL FAT (0G SAT. FAT); 8G CARB; 0MG CHOL; 0MG
SOD; 2G FIBER; 5G SUGARS

Cinnamon Spice Crumble Coffee Cake
Nothing complements a steaming cup of coffee, tea or chai like a buttery wedge of cinnamon
coffee cake. Ours is reminiscent of a coffee shop classic redolent with cinnamon, allspice and
nutmeg and topped with a buttery brown sugar crumble. Best of all, it’s vegan and sure to make
you the star of your next brunch.
Serves 16
Vegan

Crumble Topping

• 1 cup unbleached all-purpose flour