So excited to be part of the Virtual Vegan Potluck this year! I’ve only ever been to one potluck in “real life” before, but had such a great time that I think I need to organize some myself.
I hope you’ve saved some room for dessert because I’ve got a real treat in store for you!
As this is a party I figured I’d go all out with something a little special- I put together a few things for a mighty feast- Vegan Crêpes filled with Date & Orange Compote and “supremed” oranges (as we’re feeling fancy…). All topped off with a creamy cinnamon ice cream.
There are a few components to this dessert but they’re not time-consuming or difficult. You don’t have to make them all either. The crêpes and compote would still be delicious with vanilla ice cream and a sprinkle of cinnamon or just make the quick compote and serve with ice cream if you don’t fancy making crêpes. Lots of options!
I was pretty pleased with how the crêpes turned out. I haven’t had much success in the past but scouted around online and combined a few recipes to come up with this one.
As for the compote- just a couple of ingredients simmered in a pan for 10 minutes turn into something magical. If you’re a long-time reader you’ll know how much I like to use dates in desserts. I love their caramel flavour and natural sweetness.
You don’t even need an ice-cream maker for this ice-cream! I learnt a nifty technique (see below) from blogger and cookbook author Ricki Heller- a life-changer for sure! This recipe is minimally adapted from the “Chai Ice-Cream” in her wonderful new book, Naturally Sweet and Gluten-Free.
Date & Orange Compote:
1C (lightly packed)Dates, pitted and chopped
Juice of 1 Orange
Zest of 1/2 Orange
1T Lemon Juice
Combine all ingredients in a small pan and simmer over medium-low heat until thickened and dates have broken down (10-15 minutes). Set aside to cool.
Cinnamon Ice Cream:
1C Canned Coconut Milk (full-fat)
1C Non-dairy milk
1 Medium Banana
1/4C Agave Nectar
10 Drops of Stevia, or to taste (optional)
Pinch of Salt
If using an ice-cream maker, set it up according to the manufacturer’s directions. Otherwise, set 6-8 silicone muffin cups, or 3 silicone ice-cube trays.
Add all ingredients to a high-power blender and blend until completely smooth. Divide the mixture evenly among the muffin cups or ice-cube trays until firm; pop out of the cups or trays and into Ziploc bags. Store in the freezer until ready to use.
When ready to make the ice cream, remove 1 muffin-sized disk or 4 ice cubes per serving. Chop the muffin disk into pieces. Place in the food processor and process until it resembles breadcrumbs. Press down with a rubber spatula, then continue to process just until the mixture begins to come together in a ball. Use an ice-cream scoop, as usual, to serve.
1/2C All-Purpose Flour (Preferably Organic, Unbleached)
1t Coconut Sugar
1/2C + 2T Non-dairy Milk
1T Melted Coconut Oil
1T Maple Syrup
Sift together flour, sugar and salt in a medium bowl. Add milk, melted coconut oil and maple syrup and whisk to a smooth batter. Refrigerate the bowl for 30mins-1hr (depending on how impatient you are).
Heat a large frying pan over medium-high heat and lightly grease with a little coconut oil. Add a few tablespoons batter to the pan and swirl to coat the bottom. Cook for 1-2 minutes and carefully flip it once it loosens from the pan’s surface (Don’t be disheartened if it doesn’t turn out, my first of a batch is almost always a failure). Cook on the other side for a further minute, or until speckled brown.
Remove to a plate covered with a piece of parchment paper and keep warm in a low-temperature oven until you’ve finished cooking.
Repeat the process with the rest of the batter. You should be able to make 4-6 crêpes, enough for 2 people.
Spread one side of the crêpes with the compote, tuck in a few slices of orange and fold over.
Serve topped with more oranges, another dollop of compote and a scoop of cinnamon ice-cream.
Serves 2 (with plenty of leftover compote and ice-cream)
Are you just jumping in to the Virtual Vegan Potluck? You can go to the very beginning by visiting our lovely host over at Vegan Bloggers Unite.
Visit the dish before mine by clicking the button below:
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