Hello everyone!
Welcome to "Free Spirit Friday," where I let my whimsical side loose and invite you along for the ride. Today, we’re venturing into the sugary, sticky, and occasionally catastrophic world of vegan desserts. If you’ve ever fancied yourself a plant-based pastry chef—or, like me, spectacularly failed at it—this one’s for you. I’ll share a personal tale of kitchen woe that still makes me chuckle, followed by three vegan dessert recipes that are fun, forgiving, and (thankfully) foolproof. So, grab a cuppa, settle in, and let’s talk sweets!
First, the disaster. It was a dreary Saturday night last month—rain lashing the windows, me in my comfiest pyjamas, and a wild urge to create something decadent. Pinterest, that siren of impossible perfection, lured me in with a “Two-Ingredient Chocolate Mousse” recipe: silken tofu and melted dark chocolate. How hard could it be? Spoiler: very. In my enthusiasm, I grabbed firm tofu from the fridge instead of silken, blitzed it with chocolate, and watched in horror as my blender churned out a gritty, lumpy mess. It looked like chocolate-flavoured scrambled egg and tasted worse—like a punishment for my hubris. The kitchen was a crime scene—spatters of cocoa on the counter, a sticky spoon abandoned in defeat—and my taste test ended in a grimace. I’d invented the world’s most depressing pudding. Moral of the story? Always read the label—and maybe don’t trust late-night Pinterest binges.
But every disaster has a silver lining, right? That fiasco spurred me to experiment further, and after a few more flops (we won’t talk about the sunken aquafaba meringues), I’ve landed on three vegan desserts that are not only delicious but also embody the Free Spirit Friday spirit: playful, creative, and a little quirky. Here they are, complete with stories and step-by-step guides so you can avoid my pitfalls.
1. Peanut Butter Banana Nice Cream
Why it’s brilliant: This is ice cream without the faff—no dairy, no churner, just pure, creamy bliss. It’s perfect for those spontaneous “I need a treat” moments.
How to make it: Peel and freeze two ripe bananas overnight (pro tip: slice them first for easier blending). Then, pop them into a food processor with a generous tablespoon of smooth peanut butter and a splash of almond milk—about 50 ml should do it. Blitz until it’s velvety, scraping down the sides as needed. For a bit of pizazz, stir in a handful of vegan chocolate chips or a drizzle of agave. Scoop into a bowl and devour immediately—it’s best fresh.
My story: My first go was a classic case of overzealousness. I dumped in half a jar of peanut butter, thinking more is more. The result? A dense, gluey blob I dubbed “peanut cement.” Lesson learnt: restraint is key. Now, it’s my go-to for a Friday night curled up with a true crime doc—sweet, simple, and oh-so-satisfying.
2. Lemon Raspberry Chia Pudding
Why it’s brilliant: It’s deceptively posh—looks fancy, takes minimal effort—and the zingy lemon paired with juicy raspberries feels like a burst of sunshine.
How to make it: In a bowl, combine 3 tablespoons of chia seeds with 250 ml of coconut milk (the tinned kind for richness). Stir in a tablespoon of maple syrup, the zest of one lemon, and its juice—give it a good whisk to avoid clumps. Cover and refrigerate for at least two hours, though overnight is best. Before serving, top with a handful of fresh raspberries for that pop of colour and flavour. If you’re feeling extra, a sprinkle of crushed pistachios adds crunch.
My story: I once tried to whip this up last minute for a friend’s visit. Forgetting the chill time, I served it runny—more like a chia soup than a pudding. We laughed it off, slurping it with spoons and calling it “rustic.” Now, I plan ahead, and it’s become a staple for lazy brunches or a light dessert after a heavy day. Patience pays off with this one.
3. Chocolate Avocado Brownies
Why it’s brilliant: These are fudgy, indulgent, and secretly packed with avocado—no one will suspect they’re vegan or vaguely virtuous.
How to make it: Preheat your oven to 180°C and line a small baking tin with parchment. Mash one ripe avocado until smooth, then mix in 100g melted dark chocolate (70% cocoa is ideal), 100g plain flour, 50g cocoa powder, 150g brown sugar, 1 teaspoon baking powder, and 100ml of plant milk (oat works nicely). Stir until combined—it’ll be thick—and spread into the tin. Bake for 20-25 minutes, then cool completely before slicing. They’re dense and squidgy, so don’t overbake!
My story: My maiden voyage with these was a triumph—until I got cocky. Mid-photo for Instagram, I dropped the tin, flattening my perfect squares into a brownie pancake. They still tasted divine, though, and now they’re my secret weapon for impressing guests or indulging solo. The avocado keeps them moist, and the chocolate hides any green hints—pure alchemy.
These desserts have been a revelation after my mousse mishap. They’re forgiving enough for a novice but creative enough to feel special—perfect for a Free Spirit Friday vibe. Plus, they’ve taught me that vegan baking doesn’t have to be a chore; it’s about experimenting, laughing at the flops, and savouring the wins. I’ve cleaned more batter off my kitchen surfaces than I’d care to admit, but it’s all part of the fun.
Now, I’d love to hear from you! What’s your favourite vegan dessert—or your funniest kitchen fail? Whether it’s a recipe you swear by or a tale of culinary chaos (burnt cakes? exploding blenders?), drop it in the comments below. I’m dying for a good giggle or a sweet suggestion to try next.
Until next time, stay free-spirited and dessert-obsessed.
