5 Mini vegan desserts to make at home

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Mini chia pina colada pudding
Ingredients for 10 mini servings

• 1 ripe pineapple
• 200 g of fructose
• 100 ml of mineral water
• 250 ml of aged rum
• 125 g chia seeds
• 600 ml coconut milk
• 200 ml of rice milk
• 100 g of grated coconut
• Fresh mint

1. Mix the coconut milk and rice milk with the chia seeds. Do it with courage so that there are no small lumps in the chia.
2. Add 120 g of fructose, and mix with the chia. Let it hydrate little by little, stirring every 2-3 minutes to avoid lumps.
3. At the same time, cut the natural, ripe pineapple. Add 50 g of fructose, a little old rum, and mineral water. Let the pineapple soak well so that the flavors penetrate.
4. Once the chia is fully hydrated, you will see that it produces mucilage or gelatin around the chia. Serve in small glass cups: first, the pineapple with the rum syrup and the chia on top.
5. To top it off, a bit of natural mint and grated coconut. Serve chilled to enhance the flavors.

Coconut and chocolate mousse
Ingredients for 12 mini servings

• 1 l coconut milk (35% fat, minimum)
• 300 g of natural fructose
• 225 g of dark chocolate for coverage
• 35 g cocoa powder

1. Mix the coconut milk in the automatic wire mixer. The milk must be very cold so that it can be firm well. When it begins to take texture, add the natural fructose, which will give it form.
2. Once you have the whipped cream, separate it into two different bowls: one keeps in the fridge. For the other, melt the dark chocolate over a bain-marie and blend it in circular motions into the previously prepared coconut cream.
3. In a few glasses or bowls, put the coconut and chocolate cream with the white coconut cream on top. To decorate it, you can sprinkle cocoa powder.

Panna cota of rice and mango
Ingredients for 4

• 220 ml of liquid rice cream
• 60 ml of rice drink
• 60 g of natural fructose
• 5 g agar powder
• 1 fresh mango

1. Mix the rice cream with the rice drink with the fructose and bring to a boil in a saucepan. After 2 minutes of boiling, add the agar powder and mix until completely dissolved. Boil 4-5 minutes.
2. Place the mixture in the containers and chill in the fridge for 4-6 hours.
3. Peel the natural mango cut into small cubes to decorate the top of the panna cotta.
4. You can add some mint leaves or some flower petals.

Secret of berries
Ingredients for 10 mini servings

• 150 g of frozen berries
• 500 ml of soy cream for whipping
• 250 g of natural fructose
• 425 g of dark chocolate for coverage
• Natural berries
• digestive cookies
• Natural mint

1. Cook frozen berries with 150 g of natural fructose. Then grind.
2. Whip the vegetable cream with the remaining 100 g of fructose. Then integrate the mixture of berries.
3. Crush the digestive biscuits slightly and mix them with some dark chocolate for previously melted coverage.
4. With metal rings, form a small base from the crushed biscuit and the chocolate and let it cool. Then, add the vegetable cream with the berries and leave it in the fridge until settled.
5. Then remove the ring and store it in the freezer.
6. Melt the rest of the chocolate. With some sheets of parchment paper, stretch out some thin layers of chocolate and glue them to the frozen dessert.
7. Once everything solidified, remove the parchment paper, leaving a small layer of chocolate on top. Then decorate it with berries and fresh mint. By opening our secret, we will find a whole world of color at the top.

Mini tart apple with cinnamon
Ingredients for 12 tarts

• 6 granny apples
• 250 g of whole cane sugar
• 200 g of non-hydrogenated margarine
• 160 ml of water
• 2 gluten-free puff pastry

1. Peel the granny apples, which, being acidic, help to make a different dessert. Remove the heart, cut in half, and place in small individual baking molds. In the lower part of the mold, put the cane sugar, a little non-hydrogenated margarine, a very light splash of water, and place the apple on top. Bake in the oven at 180º C for 14-17 minutes.
2. Once the apple is cooked, crown with the puff pastry; It is helpful to add the puff pastry in the central part of the apple and leave at least a centimeter of margin around it.
3. Cook 18-20 minutes or as indicated in the puff pastry. Once you remove the already cooked puff pastry from the heat, turn the cake quickly before the caramel solidifies.
4. When inverting the cake, the apple sits in the puff pastry, let it cool, and decorate with fresh mint or sprinkle with a bit of ground cinnamon.