Vegan holiday dessert recipes

WHEELING, Ill. -- A new restaurant in Wheeling is offering customers healthy, vegan and vegetarian meals that everyone can enjoy. Purple Sprout Cafe is dine-in, carryout, and also has a weekly meal plan to give their customers a way to stay healthy every day.

Co-Owners of Purple Sprout Cafe, Irina Kuznetsova and Karim Raimbekov, visited the ABC7 State Street studios in Chicago to show a few healthy desserts to enjoy for the holiday season.

For more information about the purple sprout Cafe, check out their Facebook page.


Vanilla "Cheese" Cake -- Vegan, Raw, Sugar-Free, Gluten-Free, Paleo-Friendly

Ingredients for the Crust:
1/2 Cup Pitted Dates
1/2 Cup Raw Unsalted Almonds
1/4 Teaspoon Pure Vanilla Extract

Ingredients for the Filling:
2 1/2 cups Raw Cashews (soaked in water for 6-8 hours)

1 Tbsp Pure Vanilla Extract
1/2 Cup Raw Agave Nectar (or honey or juice from soaking dates)
1/2 Cup Lemon Juice
1/4 -1/3 Cup melted Virgin Coconut Oil
1/16-1/8 Teaspoon Sea or Pink Himalayan Salt
Up to 1/4 Cup Water, if needed

Line an 8-inch round springform pan with parchment paper.
Combine all crust ingredients in a food processor or a high-quality blender and process until the mixture starts to stick together.
Press the mixture into the pan.
Process all the filling ingredients until smooth and pour on top of the crust.
Freeze for at least 4-6 hours.
Thaw 15 minutes before serving.
Keeps in the freezer for up to 2 weeks.

Chocolate Candy -- Vegan, Raw, Sugar-Free, Gluten-Free, Paleo-Friendly

1/2 Cup Raw Cacao Powder
1/2 Cup Raw Coconut Oil
1/4 Cup Raw Agave Nectar (or juice from soaking dates)
1/16 Teaspoon Sea or Pink Himalayan Salt

Combine all ingredients in a bowl and whisk them together until smooth.
Pour or spoon the mixture into chocolate molds and freeze for at least 15-30 minutes.
Keep frozen or refrigerated.
Keeps in the freezer for up to 2 weeks.
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