Now there also is a bunch of frozen plums. I got them of some friends by the bucket, because their plum tree was going wild. I baked as much plum cake as everyone could handle, the rest went into the freezer.

Now I started using these plums in the occasional smoothie. And every time I was mesmerized by the dreamy purple colour – so beautiful! If only there was a way to stare at it even longer… Well, how about having it frozen on a stick? That was the solution!

I really love how easy these vegan ice pops are to make and how they don’t need any additional sweetener. Please note that these ice pops are not all too sweet. Because I only used bananas and plum to create a fruity sweetness. While I have used cashews, you can omit them and use more bananas instead.

As always, this recipe for Plum Banana Ice Pops is vegan, gluten-free and without refined sugar. It also proves, that one does not need dairy products in order to make a delicious frozen treat

Makes approx. 10 ice pops:

200g plums
200g banana (without peel)
1/2 cup cashews (or other nuts) also see note above
1 1/4 cup (310ml) water
1/2 teaspoon cinnamon
1 teaspoon guar gum (optional, makes it more creamy)

Instructions:

1. Blend all ingredients in a blender until smooth.

2. Pour into molds, add lid and sticks.

3. Place in freezer until solid. To get the ice pops out of the mould, hold it upside down under warm water for a moment.

Enjoy! 

This recipe is vegan, gluten-free and free of refined sugars and uses only natural sweetness of plums and figs. The result is more on the sweet & sour side. If you have quite a sweet tooth, better add some sweetener of your choice.

You only need 4 ingredients and you can make this plum & fig ice-cream with and without an ice-cream maker.

For approx. 1 liter you’ll need:

approx. 10 plums, pitted
10 dried figs
1/2 cup (70g) cashews, soaked in filtered water for at least 4 hours, then rinsed and drained
2 cups water

Preparation with ice-cream maker:

1. In a blender, blend all ingredients until smooth.

2. Transfer to ice cream maker and churn until firm enough. If it is too soft, pop it into a container and into the freezer for a while.

Preparation with high-speed blender:

1. In a blender, blend all ingredients until smooth.

2. Pour into freezer safe containers until approx. finger thick high. Place in freezer until solid.

3. Once frozen, pop the slab(s) onto a chopping board and cut into smaller chunks.

5. Place chunks in high-speed blender and blend on lower medium speed, using a tamper to push the squares into the blades. Blend until smooth. Transfer to dessert bowls immediately or pop it into a freezer safe container to let it firm up again a little more.

For the roasted walnuts:

Roast 1/2 cup chopped walnuts in a good non-stick pan for 5-10 minutes on lower heat. Then drizzle with 1 tablespoon coconut nectar (or other liquid sweetener of your choice) and stir well. Let cook for a few more minutes, stirring constantly, until thickened up.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Well, what shall I say…plum and fig get along very well

I have used four mini tart forms but am pretty sure that you can use the amount for one large tart form (about 25cm in diameter).

Note: Best results are achieved with a high-speed blender.

For 4 mini-tarts you’ll need:

For the crust:

1 cup (140g) almonds (soaked in filtered water for at least 8 hours then drained)
3/4 cup (105g) dates, pitted and diced

For the filling:

1 1/2 cup (210g) cashews (soaked in filtered water for at least 4 hours then drained)
10 plums
10 dried figs
1/8 to 1/4 cup water
3 tablespoon cup coconut oil or cacao butter

For garnish:
I’ve used a few chopped pistachios.

Preparation:

1. For the crust, pulse the almonds to fine crumbles and add to a medium sized bowl. Pulse the dates to fine crumbles and add to the bowl. Mix well.

2. Scoop even portions into the tart forms and press them evenly up to the borders of the forms. Place the forms in the fridge while preparing the filling.

3. For the filling, blend the (pitted) plums and water to a juice. Start with 1/8 cup water and add more later if needed. Remove the stalk of the figs, chop them into little cubes and add to the blender. If your blender isn’t very strong you can let them soak a little first.

4. Blend the plums and figs to a fine cream. Take a few tablespoons out of the blender and put aside for later decoration of the cake. Then add the cashews and coconut oil (and more water if needed). Blend to a fine cream.

5. Take the tart forms out of the fridge and pour even portions of the filling into them. Use a spoon to drizzle with the plum fig cream that you’ve put aside earlier. You can pull the spoon in circles through the filling. This will create a nice color effect.

6. Add garnish if desired, sprinkle with chopped pistachios. Then place in the freezer until set (approx. 3 hours). Take out 1 hour before serving. Let defrost a little before taking out of the form.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve already made a few plum cake recipes but they all call for nuts. So it was time for a vegan, gluten and nut-free version! Just recently I have started using amaranth in some of my baking. It adds a funny, slightly crunchy texture. So I have tried it for a plum slice recipe. And yes, a winner! Make sure the plums are nice and ripe. It will be delicious!

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Plum Slice (Vegan, Gluten-free, Nut-free)

I’ve already made a few plum cake recipes but they all call for nuts. So it was time for a vegan, gluten and nut-free version! Just recently I have started using amaranth in some of my baking. It adds a funny, slightly crunchy texture. So I have tried it for a plum slice recipe. And yes, a winner!

Course Baked Sweet, Cake

Cuisine American, German

Diet Gluten Free, Vegan

Keyword Plum, Slice, without Nuts

Servings 14 plums

Equipment

• cake tin 27 x 17 cm

Ingredients

• 100 g ground amaranth
• 140 g buckwheat flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 tablespoon fiber husk
• 2 pinches salt
• 3/4 cup dates + 1 1 /2 cup water

Instructions

• Line the cake tin with some parchment paper. Preheat the oven to 190°C
• Half the plums and remove the stones. Mix the dry ingredients in a medium sized bowl.
• Blend the dates with the water to a fine cream. It might pay to soak them prior to blending, this way it will be easier. Add the blended dates  the bowl with the dry ingredients and mix well.
• Pour the dough into the cake tin and spread it evenly. Then place the plum halves on top. I like to press them into the dough sideways. This way you get a lot of fruit with your cake
• Bake for approx. 20 minutes (until the top starts to turn gold-brown). This depends on the oven, make sure you test it with a needle. Let cool down a little before taking the cake out of the tin. Let cool down on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And it worked out well with the first try – yay! Hard to believe that it is vegan, gluten-free and very low in sugar!

Plum Crumble Cake: Hazelnut-Fluffy, Vegan & Gluten-Free

I’ve used hazelnuts for part of the dough. They’ve created a really nice fluffy texture and add an awesome flavour too

Since I’ve posted this recipe I have tried another version with walnuts instead of plums – absolutely beautiful as well!

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Plum Crumble Cake (Vegan, Gluten-Free) – Fluffy & Fruity

I love summer - and I love it even more when friends share their harvest. That’s exactly how this Plum Crumble Cake happened: juicy plums, a fluffy crumb thanks to hazelnuts in the dough, and a crunchy crumble on top. It’s hard to believe it’s vegan, gluten-free, and low in sugar. And if you’re in the mood to switch things up: walnuts work beautifully instead of hazelnuts, too.

Course Cake, Desserts

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword crumble, hazelnuts, low sugar, plums, Summer, walnuts option

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 1 27×17 cm tray

Author The Vegan Monster

Equipment

• 27×17 cm baking tray
• Baking paper / parchment
• frying pan (to roast hazelnuts)
• food processor / grinder (for hazelnuts)
• mixing bowls (medium + small)

Ingredients

• approx. 500g plums halved

For the dough:

• 140 g hazelnuts (1/4 cup will be needed for the crumbles)
• 2 ripe FAIR-TRADE bananas (300g)
• 90 g sweet sorghum flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1/2 cup water

For the crumbles:

• 30 g of the ground up hazelnuts
• 65 g sweet sorghum flour
• 1 teaspoon ground cinnamon
• 30 g coconut oil

Instructions

• Preheat the oven to 190°C. Roast the hazelnuts in a frying pan, stirring constantly until the skin starts to fall off. Take off the heat and let cool down.
• Rub off most of the peel and then grind the hazelnuts to fine crumbles. Remove 1/4 cup of the ground hazelnuts, it will be needed for the crumbles. Transfer to a medium sized bowl.
• Add the sorghum flour, baking powder, baking soda and salt and stir well.
• Mash the bananas in a small bowl until they are a fine cream. Add the mashed bananas and the 1/2 cup water to the dry ingredients and mix well to combine. Don't stir too long.
• Transfer to the baking tray and spread evenly. Place the plum halves on top of the dough.
• Mix the ingredients for the crumbles in another small bowl. Sprinkle the crumbs with your hands over the plums.
• Place the tray in the oven and bake covered for approx. 20 minutes at 190°C. Remove the cover for the last 10 minutes (depending on oven type).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.