#prettydesserts

The purple sweet potato cream cups are a tasty vegan dessert that is both creamy and pretty. They have just the right amount of flavors because they are made with mashed purple sweet potatoes, coconut cream, and warm spices. Adding vegan whipped cream makes them light and fluffy, which makes them impossible to resist.

Ingredients: 2 cups cooked purple sweet potatoes, mashed. 1/2 cup coconut cream. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. Pinch of salt. 1 cup vegan whipped cream. 1/4 cup crushed vegan graham crackers optional, for topping. Fresh berries optional, for topping.

Instructions: In a mixing bowl, combine mashed purple sweet potatoes, coconut cream, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Mix until smooth and well combined. Gently fold in vegan whipped cream until fully incorporated. Divide the mixture into small serving cups. Refrigerate the cups for at least 2 hours to set. Before serving, optionally top with crushed vegan graham crackers and fresh berries.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the delightful combination of creamy coconut chia pudding topped with a sweet and fragrant raspberry rosewater sauce. This vegan and gluten-free parfait is not only visually appealing but also a delicious treat for your taste buds.

Ingredients: 1 can 13.5 oz coconut milk. 1/4 cup chia seeds. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 cup fresh raspberries. 2 tablespoons rosewater. 2 tablespoons honey or agave syrup. Toasted coconut flakes for garnish.

Instructions: In a bowl, combine coconut milk, chia seeds, maple syrup, and vanilla extract. Mix well. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and create a pudding-like consistency. In a blender, combine fresh raspberries and rosewater. Blend until smooth. Strain the raspberry mixture to remove seeds, if desired, and stir in honey or agave syrup to sweeten the sauce. Once the chia pudding has set, spoon it into individual pots or glasses. Pour the raspberry rosewater sauce over the top of each pudding pot. Garnish with toasted coconut flakes. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes