Wintertime is the season of cosy indulgence (we’re looking at you, plant-based sweet tooths). From luxurious vegan Chocolate Mousse to a Fluffy Coconut Whipped Cream and Tangy Raspberry Compete, these simple recipes offer decadent after-dinner divinity. —Julia Dumbrell
Vegan Chocolate Mousse
Chop three bars of a favourite dairy-free chocolate, then melt in a saucepan over low-to-medium heat until smooth. Set aside to let the deliciousness cool, then whisk in a quarter cup of maple syrup, the same amount of vegan cocoa powder, a teaspoon of vanilla extract and dash of ground cinnamon. Adjust to taste adding a dash of sea salt if preferred, before diving into small dessert glasses and letting chill for at least one hour to thicken.
Coconut-Based Whipped Cream
Pre-refrigerate a can of coconut milk for at least a day, and a large mixing bowl for ten minutes before beginning. Scoop the hardened cream into the mixing bowl, then use a stand mixer to beat the coconut cream for about a minute, until creamy. Add a tablespoon of powdered sugar, a teaspoon of vanilla extra and pinch of sea salt, beating until fluffy and adjusting for sweetness as preferred.
Enjoy on top of the mousse, and keep in the fridge for up to two weeks.
Jammy Raspberry Compote
In a saucepan over medium heat, combine two cups of raspberries with two tablespoons of maple syrup, one tablespoon of freshly squeezed orange juice and a dash of orange zest. Stir continuously for about 3 minutes, as the berries break down, then let simmer for 10 minutes until the compote has become deliciously jammy. Pair this compote with the pre-made whipped cream and mousse for a trifecta of sweet vegan flavour.