catalan-style crème brûlée

serves 4

Catalan crème brûlée is made with lemon or orange. A vegan crème brûlée is made dairy-free, of course. This one is both. Serve warm or chilled. Vegan butterscotch chips are available online and in some supermarkets (the Food Lion store brand is vegan).

 

1 (12-ounce) package firm silken tofu, drained

2 ounces vegan cream cheese

¼ cup vegan butterscotch chips, melted

¼ cup vegan white chocolate chips, melted

½ cup sugar

¼ teaspoon vanilla extract

1 teaspoon lemon extract

2 tablespoons finely grated lemon zest

 

Preheat the oven to 375°F. Oil 4 ramekins or other ovenproof dessert dishes such as Pyrex custard cups. In a food processor or high-speed blender, combine the tofu, cream cheese, butterscotch chips, white chocolate chips, ¼ cup of the sugar, the vanilla, lemon extract, and lemon zest. Blend until very smooth and creamy.

 

Spoon the mixture equally into the prepared ramekins. Arrange the filled ramekins in a shallow baking dish. Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins.

 

Bake until firm, about 20 minutes. Remove from the oven to cool for a few minutes. Set the oven to broil. Sprinkle each ramekin with the remaining sugar and transfer to a baking sheet. Place the ramekins under the broiler and broil until the sugar is browned. Alternately, a kitchen torch may be used to brown the sugar. Serve immediately, or cool to room temperature and refrigerate until chilled to serve cold.

 

note: For a smoother texture, you may need to add ½ teaspoon of neutral vegetable oil to the butterscotch and white chocolate chips when melting them.

ginger–cashew chocolate truffles

makes about 24 truffles

The creamy richness of cashews and the tantalizing bite of ginger team up with dates and cocoa to make decadent and sophisticated truffles. They’re an elegant way to finish a meal and are also wonderful served with tea or coffee.

 

1 cup chopped pitted dates

1 cup unsalted cashews

⅓ cup cocoa powder, plus more for coating

2 tablespoons crystallized ginger

1 tablespoon cashew butter

 

Soak the dates in warm water until softened, about 10 minutes. Drain well and transfer to a food processor. Add the cashews, the ⅓ cup cocoa powder, the ginger, and cashew butter. Process until well combined. The mixture will appear crumbly, but try pinching off a little and shaping it into a ball before making any adjustments. If the mixture is too wet, add a bit more cocoa. If too dry, add a little more cashew butter or a teaspoon of water. Use your hands to roll the mixture into 1-inch balls, then roll them in additional cocoa to coat. Arrange on a plate and refrigerate to firm up. Keep refrigerated until ready to serve.

energy bites

makes about 24 pieces

Packed with protein, calcium, and other good things, these tasty treats make a great snack anytime you need a pick-me-up. Slightly sweet, these bites may be too wholesome to call dessert, so eat them whenever you want! (I’ve even been known to have a few for breakfast.)

 

½ cup unsalted cashews

½ cup walnuts or sunflower seeds

⅓ cup pitted dates

¼ cup tahini

2 tablespoons dried cranberries

1 tablespoon agave nectar or maple syrup

1½ teaspoons vanilla extract

Shredded coconut, finely ground nuts, or cocoa, for coating (optional)

 

Combine the cashews and walnuts in a food processor and process until finely ground. Add the dates, tahini, cranberries, agave, and vanilla and process until well combined. Pinch off a small amount of the mixture, roll into a 1-inch ball, and arrange on a cookie sheet. Repeat until all the mixture is used up. Roll the balls in coconut, nuts, or cocoa if desired. Refrigerate for 10 minutes to firm up or cover and refrigerate until ready to serve.