Monthly Archives: April 2017

Rouxbe Essential Vegan Desserts – Graduation

I can’t believe it’s been two months since I graduated from the Rouxbe’s Essential Vegan Dessert Course. I just want to send a BIG thank you to all my culinary mentors at Rouxbe for this wonderful experience!

During this course, I learned to make delectable vanilla coconut cakes,  addicting drop biscuits, luxurious chocolate cakes,  graham crackers, rustic fruit desserts and a plethora of “Unapologetically Luscious and Decadent Dairy-Free Desserts” to quote our fantastic teacher, Fran Costigan  aka Queen of the Vegan Desserts.

In order to graduate, we were asked to prepared five one-bite desserts.  This was my final dessert showcase:

{German}  Black Forest Parfait – Multiple layers of chocolate cake, coconut whipped cream and cherry syrup, topped with a wild Italian Amarena Cherry  preserved in syrup and a drizzle of Kirschwasser. 

{Nicaraguan} Mini Tres Leches Triffle –  Luscious Lemony Cream with vanilla coconut cake, coconut shreds, evaporated coconut milk, condensed coconut milk and aquafaba meringue, topped with a banana chip

{USA} Peanut Butter Mousse in Chocolate Candy Cups – prepared with firm tofu, maple syrup, peanut butter, Dutch-processed cocoa, vanilla and almond extract.

{Thai Inspired} Dragon Fruit and Raspberry Mini Cheesecakes – prepared with pecans, dates, cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract and dragon fruit.

{ Spain – Inspired} Chocolate Cake with Orange Cream – a simple chocolate cake with a soft orange tofu cream topped with a small mandarin and mint

{Spanish Inspired} Mini Chocolate Cake with Orange Cream and Mandarins

Hope you enjoyed it! 
 
For more information about Rouxbe’s Essential Vegan Dessert Course, check out my previous post here. If you are thinking about joining this course ( who wouldn’t? *:x lovestruck ), drop me a line.  Join me on Facebook and Instagram at @sunshineandkale.

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