Egg-free Blackberry Pavlova (Cheat)

Ever since discovering how to make vegan meringues (with 2 ingredients!), I’ve been dying to try vegan-ize other meringue-based recipes. As a matter of fact, the secret ingredient can supposedly be substituted anywhere egg whites are necessary (vegan macarons and angel cakes, anyone?).

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Need I remind anyone what this secret ingredient is? It’s a can of chickpeas, of course. Minus the actual chickpeas. I know, it sounds crazy, but I swear that it works.

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You may ask, “How?”

How do you turn a can of chickpeas into meringue? You separate the chickpeas from the liquid in the can. Use the chickpeas to make whatever you want (I recommend making sugar-free chocolate chip chickpea blondies), and you transfer the liquid into a stand mixer (or hand mixer). Then you simply whip it up until it resembles meringue.

You may ask, “How?”

How does this work? I have no idea, but you have my word when I say that it does. You can read about my first experience using the chickpea water, along with photos of the magical transformation here.

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If you want, you could probably veganize this entire recipe by using coconut cream in place of whipped cream. I went with the cream because I was lazy.

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Notes: If you want to make this, but need something to do with the chickpeas, make these sugar-free chocolate chip chickpea blondies (They’re healthy!). Also, feel free to increase/decrease the sweeteners to taste.

Egg-free Blackberry Pavlova

Ingredients

  • 1 (400g) can of chickpeas
  • 3/4 cup – 1 cup powdered sugar (adjust to taste)
  • 1 cup whipping cream (or coconut cream)
  • 1/4-1/2 cup powdered sugar (adjust to taste)
  • 10-15 fresh blackberries, crushed/chopped/squished/puréed, plus more for topping

Method

  1. Preheat oven to 100 degrees Celsius
  2. Open the can of chickpeas and drain the water into a stand mixer or a large mixing bowl
  3. Add in the powdered sugar and beat with a stand mixer or an electric hand mixer on the highest setting. It should begin to turn white and puffy at around 6 minutes, but beat for about 12-15 minutes, until it’s beautiful, glossy, and holds stiff peaks
  4. Transfer the mixture onto a baking sheet lined with parchment paper, making circular discs as shown in the photos
  5. Bake for 1.5-2 hours until the meringues are dry and easily removable from the parchment paper. They should still be white. Let them cool on a wire rack or in the fridge
  6. Use a stand mixer or an electric hand mixer to beat the whipping cream/coconut cream until it forms stiff peaks. Beat in the powdered sugar, and then beat in the crushed/chopped/squished blackberries until well combined
  7. Use a spatula to place a desired amount of cream onto each meringue disc, and top with fresh blackberries. Serve immediately. (Note: If you want to make these in advance, you can make the meringues and store them in an airtight container in the fridge, but once they have cream on them, it’s best not to leave them out for too long)
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Black Forest Baked Oatmeal (Clean)

~ Black forest baked oatmeal. A healthy, dessert-like breakfast oatmeal, with cocoa, cherries, and cream. ~

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Black forest is one of my ultimate favorite flavor combinations. Thus far, I’ve posted three black forest recipes. There’s black forest pancakes, black forest cupcakes, and black forest nice cream. All of the black forest recipes have been healthy ones, and this one is no exception.

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Although they are both forms of “oatmeal”, baked oatmeal and regularly cooked oatmeal have quite different textures. Cooked oatmeal is generally creamy, while baked oatmeal has a cake-like texture. I usually prefer regular oatmeal on weekdays, as they’re much quicker, but every other weekend or so, I’ll treat myself to baked oatmeal.

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Black Forest Baked Oatmeal

Makes 1 serving

Ingredient

  • 1/2 cup old-fashioned oats
  • 1/4 tsp baking powder
  • 1 tbsp cacao powder
  • 1/2 tsp espresso powder/instant coffee granules
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • 2 tbsp maple syrup/honey, or 1 tsp powdered stevia
  • 1/4 cup sweet, dark cherries, pitted and chopped (about 4 cherries)
  • 1/4 cup milk of choice
  • Whipped cream/whipped coconut cream, to top
  • Cherries, to top

Method

  1. Preheat oven to 175 degrees Celsius, or 350 degrees Fahrenheit
  2. In a small bowl*, stir together the oats, baking powder, cacao powder, espresso/coffee powder, and salt
  3. Stir in the vanilla extract, sweetener, and chopped cherries
  4. Stir in the 1/4 cup of milk
  5. Transfer the mixture into a greased ramekin or ovenproof dish and bake for 16-18 minutes, until the top is baked
  6. Remove from oven and top with cream and cherries

Coconut Flour Black Forest Cupcakes (Clean)

~ Coconut flour chocolate cupcakes with an easy 3-ingredient cherry filling, and topped with lightly sweetened cream, chocolate shavings, and a cherry ~

OHMYGOSH.

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Okay. These are my favorite healthy cupcakes ever. I’m not kidding. I know I say that all recipes are delicious, but this one especially. Each cupcake (chocolate cupcake, cherry filling, cream, the whole thing) is only 172 calories if you use coconut cream instead of whipping cream for the topping. 172 calories!!!!!!! A normal filled, frosted cupcake usually hangs around at 500+ calories and up to 47 grams of sugar (RDA for sugar is 25 grams). The cupcakes only require one-bowl, too. Yay!

I’ll walk you through the makeup of this magnificent cupcake.

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Alright, so first of all, these are coconut flour chocolate cupcakes, which makes them incredibly fluffy and moist. Coconut flour absorbs a lot of liquid, so there’s very little flour in comparison to the liquid, which results in a soft cupcake. With flours like whole wheat flour, it’s easy to end up with dense, dry cupcakes, but not with these!

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See that moist crumb? Hell yeah, that’s what I’m talking about.

So that’s the chocolate cupcake. True, I could just throw a cherry on top of each one and call it black forest, but I wanted to go further than that, so I filled the cupcakes with a 3-ingredient fresh cherry filling. It’s so easy to throw together, and it’s much, much, much  healthier than any sort of store-brought cherry jam or cherry pie filling that people use. It’s made with fresh cherries, which ensures that the sweet cherry flavor shines through.

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Lastly, the whole thing is topped with lightly sweetened cream, chocolate shavings, and a cherry. This whole thing is literally so perfect. I used whipping cream, but that’s just because it’s the easiest and, to me, it’s the most accessible. If you have coconut cream on hand and you enjoy the flavor of coconut, definitely go for using coconut cream!

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Seriously, though. I can’t stress how much I love this recipe. Low in calories, healthy, and full of flavor. It doesn’t get much better than this.

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By the way, if you want a recipe similar to this one, I have a recipe for coconut flour black forest pancakes as well, so be sure to check that out.

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Coconut Flour Black Forest Cupcakes

Partially adapted from Lara Deliah

Makes 12 cupcakes

Ingredients:

Cupcakes:

  • 1/3 cup coconut oil, melted and cooled
  • 1/3 cup coconut milk
  • 1/4 cup almond or soy milk
  • 4 large eggs, or 4 flax eggs
  • 1 tsp apple cider vinegar
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup coconut sugar
  • 3 tbsp raw cacao powder

Cherry Filling:

  • 10 cherries, pitted and roughly chopped
  • 1 tbsp water
  • 1 tbsp honey
  • 1/2 tsp cornstarch (optional)
  • 1/2 tsp vanilla extract and 1/2 tsp salt (optional)

Topping:

  • 1 cup whipping or coconut cream
  • 2-3 tbsp honey, or sweetener of choice
  • Chocolate shavings (grated chocolate)
  • 12 fresh cherries

Method:

Cupcakes:

  1. Preheat your oven to 175 degrees Celsius or 350 degrees fahrenheit
  2. For the cupcakes, in a mixing bowl, whisk together the wet ingredients (melted coconut oil, coconut milk, almond milk, eggs, apple cider vinegar) until smooth. Add in the dry ingredients (coconut flour, baking powder, baking soda, salt, coconut sugar, and cacao powder) until fully mixed.
  3. Transfer the mixture into a lined cupcake tin and bake for 20-30 minutes, until a toothpick inserted into the middle of a cupcake comes out clean without any raw batter.

Filling:

  1. While the cupcakes are baking, heat a medium saucepan over medium-low heat
  2. Place all the ingredients for the filling into the saucepan and heat for about 15-20 minutes, stirring occasionally, until the mixture thickens and resembles a jam-like consistency
  3. Remove from heat and allow to cool

Topping:

  1. In a mixing bowl, use a hand mixer or a stand mixer to whip the whipping/coconut cream until stiff peaks form (this may take a while if you’re using coconut cream)
  2. Beat in the honey

Assembling (once both the cupcakes and filling have cooled down):

  1. Using a small knife, cut out a small circle in the middle of each cupcake. I cut an upside-down cone, with the deepest part being about halfway in the cupcake
  2. Using a spoon or piping bag, fill each hole with cherry filling
  3. Pipe the whipping/coconut cream onto the cupcake, and top with a fresh cherry and chocolate shavings
  4. (Hide 10 of the cupcakes for yourself, and give the other 2 to people you love a lot 😉 )

Vegan Cherry-Coconut Cream Tarts For Two (Clean)

So…here’s how to make small-batch cherry-coconut cream tarts for two.

Or, um, one.

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These little guys are so easy to make, and you really just need five ingredients.

Five.

Essentially, you could go with four.

Four.

For this amazing little tart! Plus, they’re no-bake.

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Are you excited yet? I’m excited.

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Essentially, you could pair any fruit with the coconut in these tarts. I chose cherries because I think the flavor pairs well, and maybe because I have 5 kilos of cherries at home right now…

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^It took me 3 minutes to finish the first tart. I kid you not. I checked the time stamps on my photos.

Notes: Feel free to use any fruit you want, and to add more/less sweetener to taste. Also, if you don’t have almonds on hand, you could use pecans or walnuts. Lastly, for the coconut milk/cream thing, if you don’t have coconut cream, simply refrigerate a can of full-fat coconut milk overnight and scoop out the thick, white part that separates from the watery part. Use the thick, white part as coconut cream.

Cherry-Coconut Cream Tarts For Two

Makes 2 small tarts

Ingredients:

  • 10 medjool dates, pitted (approx. 1/3 cup or 75 grams, unpitted)
  • 1/4 cup (50g) almonds
  • 1 can coconut cream (approx. 300ml), or 1 can coconut milk (approx. 500ml, see notes)
  • 5 cherries, pitted and roughly chopped (plus more for topping)
  • 1 tbsp honey or 1 tsp powdered stevia (more/less, to taste)

Method:

  1. Process the dates and almonds in a food processor until they are thoroughly mixed and there are no large chunks
  2. Line two small cupcake/tart tins with parchment paper
  3. Divide the date/almond mixture and press into the the cupcake/tart tin to act as a base
  4. In a medium-sized mixing bowl, whip the coconut cream with the honey/stevia using a hand or stand mixer for about 3 minutes
  5. Add in the chopped cherries and whip for another minute
  6. Spoon the coconut mixture into the tarts and garnish with cherries and grated chocolate
  7. Refrigerate for 20 minutes (optional. If your coconut filling is thick, then skip this step)
  8. Serve

Coconut Flour Black Forest Pancakes (Clean)

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Despite their name, pancakes don’t actually taste like cake…right?

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WRONG.

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So so so so so wrong. This pancake stack tastes like cake. It tastes like a six-layer black forest cake, and it’s absolutely d-e-l-i-c-i-o-u-s.

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Oh, and did I mention that these pancakes are gluten free? And oil free? And super healthy? And there’s a vegan option too?

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The pancake stack has chocolate pancakes. I separated the egg white from the egg yolk, and whipped the egg white until it could hold stiff peaks, and it made a pretty huge difference. I watched the pancakes cook, and was fascinated at how many bubbles popped up. The more bubbles -> the fluffier the pancake. Essentially, you could substitute in a chia egg or flax egg, but if you’re not a vegan, I would recommend using the egg white method.

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The chocolate pancakes are layered with sweetened coconut cream. If you’re a pro at pancake stacking, I would recommend layering in pitted, halved cherries, or chopped cherries. I started too, but I knew that if I added cherries to every layer, the stack would probably topple over. If you’re like me, then just add the cherries on while you’re eating the stack, or make two smaller stacks.

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Told you they were fluffy.

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Notes: The recipe can be made vegan by using a chia or flax egg, though if you’re not a vegan, I would recommend following the recipe as it is. Also, if you can’t get coconut cream, just place a can of coconut milk in the fridge overnight and use the creamy, white part that separates from the watery part

Coconut Flour Black Forest Pancakes

Makes 6 pancakes, one stack (one large serving)

Ingredients:

Pancakes:

  • 1/2 cup coconut flour
  • 2 tbsp cacao powder
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tbsp honey (or other sweetener)
  • 1/2 cup milk of choice
  • 1 egg, separated

Coconut “frosting”

  • 1 can of coconut cream (mine was 146ml)
  • 2-4 tsp honey (or sweetener of choice), to taste
  • Cherries (approx 10)
  • Chocolate shavings (to garnish)

Method:

Pancakes

  1. In a medium sized bowl, combine the coconut flour, cacao powder, sea salt, and baking powder
  2. Stir in the honey, milk, and egg yolk (or flax/chia egg) until just combined
  3. In a separate bowl, whisk the egg white until stiff peaks form
  4. Gently fold the egg white into the mixture
  5. Heat a non-stick pan over medium-low heat
  6. Spoon about 2-3 tbsp of the pancake batter onto the pan and cook for 1-2 minutes, until the bottom is cooked
  7. Flip the pancake over and cook for an additional minute or so
  8. Transfer the pancake onto a plate and repeat steps 6-7 until you’ve cooked all the pancakes

Coconut “frosting”

  1. In a medium sized bowl, use a balloon whisk or a hand mixer to whisk the coconut cream with the honey until fully combined

To assemble:

  1. Place a pancake on a plate, and spoon a tablespoon or so of the coconut frosting over the pancake. Spread it out evenly
  2. Place another pancake on top of the frosting, and continue layering, finishing with the coconut cream
  3. Top with fresh cherries and chocolate shavings
  4. Serve!