The highlight of the recent vegan and gluten-free potluck I went to was definitely the desserts. Of course, the savory dishes were also terrific, I’m just naturally a fan of sweets and I’m not afraid to admit it! I was so happy that we had a good variety of desserts from pie to bars, to pizza. Some were more summer-themed and others were making me feel like it was fall already (which I definitely can’t complain about). The pumpkin pie dip was also nice and sweet, and you can find the recipe for that one here. Now, I know you’re dying to hear the recipes for these sweet treats, so here we go!
One of the other desserts that made it to the potluck were this really delicious Cinnamon Roll Fruit Pizza. The name of it alone sounds wonderful, and I can assure you that the taste was even better. This is another dish made by Compassionate Tummies, and you can find the recipe over on her blog.
Another really tasty and fall-appropriate dessert were these pumpkin bars and coconut whipped cream. I wasn’t able to track down the recipe for these, but I will refer you to this recipe that sounds very similar and is also gluten-free!
I’m cuckoo for coconut! Especially this Coconut Cream Pie, which was just one of the sweet desserts that was brought to the potluck. I’ve never tried making my own coconut cream pie, so it was really special to me to get to try one that someone made in their own kitchen. I was told that this was also the first time that they ever made this recipe, and since it turned out so well I highly recommend that you try making it too!
- 2 cups hazelnut flour
- 4 tbsp coconut nectar
- 2 tbsp coconut oil.
- 1/2 cup soaked cashews
- 1 can full fat coconut milk
- 3/4 cup nut milk
- 1/2 tsp guar gum
- 1/2 cup coconut sugar
- 3 tbsp coconut oil
- 2 tsp vanilla extract
- coconut whipped cream
- unsweetened shredded coconut.
- 1. For the crust, mix all ingredients and press firmly into the bottom and up the sides sides of a pie tin. Set aside and begin working on the filling.
- 2. For the filling, blend the soaked cashews with the canned coconut milk.
- 3. In a saucepan, bring to a boil the nut milk, guar gum, and coconut sugar. Once it's boiling, lower the heat and simmer for about 5 minutes, stirring fairly regularly. Then add the coconut oil and stir until it melts completely.
- 4. While it's still hot, add the boiled mixture to your cashew-coconut mixture in the blender, along with the vanilla extract, and blend it all together.
- 5. Pour the filling into your pie crust and refrigerate overnight. Then top with coconut whipped cream and finish it off with a sprinkle of unsweetened coconut shreds.
- To make coconut whipped cream, refrigerate a can of coconut milk overnight. Without shaking it, open the can and spoon off the top thicker part. Add 2-3 Tbs powdered sugar to this and whip with a hand beater or mixer until creamy. Then it's ready to serve!