4 Vegan Dessert Recipes for the 4th of July

Knock me over that June is over and it’s time for the 4th of July or Independence Day. Traditionally celebrated with barbecues, picnics, watermelon, corn and summer fresh berries, I choose two new and two old favorite dessert recipes to share with you. They’re all quick and easy and can be made ahead. Please let me know if you make them, some or all!

4 Vegan Dessert Recipes for the 4th of July

Red, White and Blue Cornbread Shortcakes

Of course, I like biscuits but let’s be honest, they’re basically flour and fat, and are kind of bland tasting on their own. My ideal shortcake base is would be flavorful and more nurtitious, and I figured the quick and easy corn muffins would fit the bill. Did they ever! Note the very small amount of fat and sweetener in the recipe! Anyway, who doesn’t want to eat corn on the Forth of July? I used Bob’s Red Mill medium grind – I like the slight crunch, but you can use fine grind. The Vanilla Cream is from Vegan Chocolate (Running Press 2013). The fruit is from my farmers market!

Makes 12 shortcakes

Ingredients

For the Corn Muffins

Note: Muffins can be made ahead and frozen.

1 cup fresh yellow cornmeal, use medium grind for a pleasant crunch
3/4 cup all-purpse flour
1/4 cup whole wheat pastry flour
1 tablespoon plus 1 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon fine sea salt salt
1 cup plus 2 tablespoons any favorite plant milk (I don’t recommend rice milk here)
3 tablespoons pure dark maple syrup
2 tablespoons mild tasting extra virgin olive oil or any neutral oil
2 teaspoons pure vanilla extract

For the Shortcakes

Vanilla Custard Cream
1 pint strawberries, sliced
1 pint blueberries

Preparation

Position a rack in the upper third of the oven and preheat to 400 degrees. Oil a 12 cup standard muffin tin.
Place a wire mesh strainer over a medium bowl. Add the cornmeal, both of the flours, baking powder, and salt to the strainer. Whisk to sift the ingredients into the bowl. Stir with a wire whisk to aerate the ingredients.
Whisk the plant milk, maple syrup, oil, and vanilla in a small bowl until well blended. Pour into the dry mixture and whisk only until the batter is smooth. The batter will drop off a spoon like heavy pancake batter. Fill the muffin tin cups three-quarters full.
Bake for 15 to 18 minutes, until firm to the touch, and a tester inserted into the center comes out clean or with a few moist crumbs.
Cool on a rack for 5 minutes and turn the muffins out of the pan onto the rack to cool. If not using immediately, place in a plastic bag or container to keep them moist. Extra muffins can be frozen in a tightly closed container for up to 2 months.
When the muffins are cool, cut in half horizontally with a serrated knife. Place one half on a plate and top with a healthy dollop of Vanilla Custard Cream and some berries. Place the other muffin half on top along with more Vanilla Custard Cream and more berries. Continue until you’ve made as many shortcakes as you like.

White Chocolate Cream Parfaits

Adapted from the White Chocolate and Matcha Mousse Pudding in Vegan Chocolate, this version of the pudding is not only divine, it is a bit faster to make. I love the freedom of using good recipes as building blocks to new ones. Here, a portion of the cream is left white and the rest (or as much as you want) is flavored with strawberry (or raspberry) jam.

Note: For the berry cream, the ratio is 1 tablespoon jam (seedless or not, that is up to you) stirred into 1/4 cup of the cream. Taste and adjust flavor and color as you wish.

Makes 1 cup cream for 4 small servings. I use more fruit than cream. The recipe is easily doubled.

Ingredients

6 ounces vegan white chocolate chips
1/4 cup almond milk or coconut milk beverage
4 ounces silken tofu (one third of a 12.3-ounce/ 349 gram aseptic box), drained
1 teaspoon fresh lemon juice
3/4 teaspoon pure vanilla extract
1 pint raspberries
1 pint blueberries

Preparation

Put a small heatproof bowl into a skillet and pour enough water into the skillet so that the water reaches halfway up the bowl. Put the chocolate chips in the bowl.
Bring the water to a simmer over medium heat. Reduce the heat to low, adjusting the heat as needed to keep the water at a bare simmer. When the chocolate looks softer and glossy, stir with a silicone spatula until it is completely melted and smooth. White chocolate takes longer to melt than dark chocolate and chips, even longer.
Keep the bowl of white chocolate in the warm water while you prepare the other ingredients.
Add the drained tofu and lemon juice to food processor. Process, scraping down sides as needed.
Wipe the bottom of the bowl of chocolate. Add the melted white chocolate to the food processor, and pulse until blended. Add the almond milk or coconut milk beverage and blend. Spoon the cream into a bowl and refrigerate a couple of hours to allow the flavors to blend ideally but it is ready to use if you are ready to go.
Make the berry cream per the note. The cream can be made up to 3 days in advance. Refrigerate in a covered container.

Make the parfaits

Spoon a layer of the white cream into a small glass. Add lots of raspberries and top with some of the berry cream. Top with blueberries. Use any combination of cream and berries you like, of course! It’s your parfait.

Watermelon Granita with Chocolate Seeds

Watermelon for the 4th! Cold, refreshing fruit ice is perfect for a hot summer day. Add as many chocolate “seeds” as you like.

Makes about 1 1/2 pints / 3/4 liter

Ingredients

1 1/2 pounds / 680 grams watermelon, cubed and seeded
1/4 cup / 50 grams organic granulated sugar, ground in a blender until powdered
1 tablespoon / 15 ml fresh lime juice
1 to 2 ounces / 28 to 57 grams dark chocolate (any percentage), chopped into small chunks for the “seeds” (use more if you like)
Flaked sea salt (optional)

Preparation

Purée the watermelon cubes in a food processor or blender and pour into a bowl. (You should have 2 cups / 480 ml of juice.) Add the powdered sugar and lime juice to the purée and whisk briskly until the sugar is dissolved.
Pour the mixture into ice cube trays and freeze until hard. This can take up to 24 hours.
Make the granita: Put a 2-quart container with a lid into the freezer. Transfer the frozen cubes to a food processor. Limit the number of cubes to no more than a double layer at a time so that the granita does not get slushy. Pulse a dozen or so times in 2 to 3-second bursts until the cubes are finely chopped. The number of pulses will depend on your machine.
Scrape the granita into the chilled container, cover the container, and return it to the freezer; repeat with the remaining cubes if necessary.

Serving

The granita is ready to eat right out of the food processor. Serve in chilled bowls and garnish with as many chocolate “seeds” as you like. I believe watermelon benefits from a sprinkling of flaked sea salt, and if you agree, sprinkle a bit over each bowl.

Keeping

Freeze the granita in a covered container. For the best flavor and texture, eat the granita within one week. Fluff with a fork before serving.

Chocolate Ice Cream Shell

Add drops of mint or orange oil to the Ice Cream Shell depending on your mood and the ice cream flavor you’re serving.

Makes 1 cup / 240 ml

Ingredients

For the Chocolate Ice Cream Shell

7 ounces / 198 grams dark chocolate (68 to 70%), finely chopped
2 tablespoons / 30 ml mild tasting extra-virgin olive oil or coconut oil, melted
1/2 teaspoon pure vanilla extract

For Serving

Your favorite vegan ice cream (There’s a whole chapter of vegan ice creams in my book Vegan Chocolate)
Raspberries and blueberries

Preparation

Place the chocolate in a small heatproof bowl and set it in a saucepan of very hot water over the lowest heat. Allow the chocolate to melt undisturbed until about two-thirds is melted.
Remove the saucepan from the heat and stir with a silicone spatula until all the chocolate is melted. Stir the oil into the chocolate until incorporated. Add the vanilla.
Keep the shell in liquid form until ready to pour over the ice cream— do not refrigerate.

Serving

Spoon a few tablespoons of the liquid shell over a the ice cream and wait a few seconds until it magically hardens. The liquid sauce will turn into a firm chocolate shell within a few seconds of touching ice cream and will turn matte when it hardens. Top with lots of blueberries and raspberries.

Keeping

Store the Chocolate Ice Cream Shell in a jar in the refrigerator for up to two weeks. It will harden. To warm before using: place the jar in a small saucepan. Pour hot water to reach about halfway up the sides of the jar and warm over the lowest heat until liquefied.

4 Vegan Dessert Recipes for the 4th of July