Jessica Prescott

For the Holidays, Try These Wholesome Vegan Dessert Recipes

The holidays are– without a doubt– a time of edible indulgence. Everywhere you go there seems to be something of a sweet and enticing variety in festive shapes that make them all the more irresistible. But that doesn’t mean they have to be utterly devoid of nutrients and leave with you feeling guilty later. We recently ran across five vegan “guilt free” dessert recipes on The Knot‘s home décor page The Nest that left us hungry and inspired to jump into the kitchen. Below, we’ve excerpted our favorite, the pear and caramel tart from Claire Flanagan’s article. Check out the recipe below and visit The Nest for the rest of the recipes!

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Really wow your guests this holiday season with vegan dessert ideas that are scrumptious, gorgeous, AND healthy!

Now that the holiday season is upon us, sweets and treats are everywhere you look. If you’re craving a healthier alternative, Jessica Prescott, creator of the blog Wholy Goodness, celebrates plant-based cooking in her new cookbook, Vegan Goodness. Packed with bright and zesty recipes, this book’s got some inventive and mouthwatering dessert recipes. They’re packed with such wholesome ingredients it’s almost hard to call them dessert – but they’re still just as sweet and delicious! Serve these at your holiday party or bring them along to any holiday gathering for an impressive dessert that’s beautiful and slightly on the healthier side.

Whether you serve this tart warm or cold, pears and caramel are a match made in heaven.

What You’ll Need

Makes 1 9-inch round tart

The Caramel

  • 13 oz can coconut milk
  • 10 Medjool dates, pits removed and finely chopped
  • A pinch of salt, plus more if needed
  • 1 teaspoon vanilla powder (optional)

The Dough

  • 1 1⁄2 cups plain (all-purpose) flour, plus extra for rolling
  • 1⁄4 cup coconut oil, melted
  • 1⁄4 cup maple syrup
  • 1 teaspoon ground cinnamon (optional)

The Topping

  • 3 pears, peeled, cut lengthwise and then finely scored the outside at 2 mm intervals – careful not to slice it all the way through (you want to create a beautiful lined pattern as pictured)
  • A handful of walnuts, roughly chopped
  • Whipped cream or coconut cream

Directions

  1. Preheat the oven to 350°F.
  2. To make the caramel, put the coconut milk in a small saucepan. Add the chopped dates to the pan and bring to the boil, then allow to simmer, whisking occasionally to help the dates break down. When the caramel is thick and smooth, remove from the heat, add the salt and vanilla powder (if using) and set aside.
  3. To make the dough, place the flour, coconut oil, maple syrup and cinnamon (if using) in a bowl and mix with a fork until the ingredients are combined but the mixture is crumbly. Add 1⁄4–1/3 cup water, one tablespoon at a time, stirring between additions, until the mixture sticks together. Lightly knead into a ball in the bowl and then place the ball on a floured surface.
  4. Press the ball into a circle with your fingertips. Flip and roll at with a lightly floured rolling pin, then continue to ip and roll again, dusting the top with a little our each time, until your crust is big enough to t in your pie dish or cake tin and go up the side a little. If you are having difficulty rolling, let it rest a moment. Gently lift the dough into a pie dish or 9 in round springform cake tin.
  5. Pour your prepared caramel into the crust. Place the scored pears on top and press down so they are nestled into the caramel. Sprinkle the chopped walnuts around the outer edge of the caramel.
  6. Bake for 40 minutes until nice and golden. Allow to cool for at least 10 minutes before serving with some whipped cream or coconut cream.

Recipes and images excerpted from Vegan Goodness: Delicious Plant-Based Recipes That Can Be Enjoyed Every Day by Jessica Prescott (Hardie Grant Publishing, 2016).

via The Nest

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