Vegan Desserts
A-1 Something Sweet
Apple Tart
Banana Bread
Basic Vegan Sugar Cookie
Biscoff Cookies
Cappuccino Coffee
Coconut Ice Cream
Chocolate Ganache Frosting
Chocolate Pudding
Chocoolate Mousse on the Loose
Chocolate Mousse Raspberry Parfait
Coconut Cupcakes
Coconut Sugar Cookie
Crustless Pumpkin Pie
Deliriously Decadent Double
Chocolate Torte
Dessert Spring Rolls
Espresso Chocolate
Shortbread Cookies
Fired Pineapple Rounds
Fresh Peach Vegan Ice Cream
Frozen Desserts
Gluten-Free Almond Flour
Chocolate Chip Cookie
Go Bananas
Kona Joe
Double Coffee Ice Cream
Lemon Coconut Pound Cake
Lime Bars
Missionary Chocolates
- Vegan Truffles
Mousse on the Loose
Poires au Chocolat
"Chocolate Covered Pears"
Pina Colada Carrot Cake
Ruby Poached Pears
Rhubarb Sweet Sour Crispy Tart
Soyatoo Soy Whip
Store Bought Desserts
Sugar Cookie Crust
Apple Tart
Tapioca Pudding
Vanilla Cupcakes
Vanilla Bean Frosting
Vegan Royal Icing
NEW Vegan Tea Time Treats


Agave Nectar by Madhava
I was introduced to agave nectar when reading The Millennium Cookbook. One of the recipes called for agave nectar and it was something I never heard of before. So I put it on my shopping list and found Madhava Agave Nectar at Whole Foods.

Madhava Agave Nectar is a natural liquid sweetener made from the wild agave plant... it looks like a desert cactus plant. The valued nectar is harvested by slicing off the top of the plant and hollowing out its core. The plant is then capped with a stone. The agave plant then secretes its nectar into the center of the plant. It collects in the hollow center for several days, after which the milky white "juice" is removed by ladle, one plant at a time. This process is similar to tapping trees for maple syrup collection.

Qualities of Agave Nectar
1.4 times the sweetening power of white sugar

mild flavor (light colored version is neutral in taste)

flavor is consistent

easier to pour than honey

does not crystallize

moisture retainer... increases water retention properties of foods



1 tablespoon contains 60 calories

low glycemic index of 32-34, (honey 58)

Agave nectar is thinner than honey, sweeter than sugar, and a hint of melted butter flavor makes this a rare delight to the taste buds.

Suggested Uses
On fruit salad

Add dash to vinegar + oil salad dressing

Sweeten coffee or tea

On Cereal

Sweeten Lemonade

Add to BBQ sauce

Suitable for any sweetening use

Use in any recipe

To substitute... use 3/4 cup agave nectar per 1 cup of another sweetener

Vegan Desserts
Vegan Dessert Spring Rolls

Vegan Dessert Spring RollsSpring Roll Wrappers stuffed with fresh raspberries and fine chocolate morsels... oooh, la, la!

Vegan Dessert Spring Rolls finish off "Spring Rolls for Spring Dinner" with an elegant ending. With a combination of almost any fresh fruit and some Ghirardelli Semi-Sweet Chocolate Morsels rolled up inside a spring roll wrapper and you've got an INSTANT DESSERT!

Ingredients for 12 Dessert Spring Rolls
1 package 8 inch spring roll wrappers
agave nectar
2 pints fresh raspberries
Ghirardelli Semi-Sweeet Chocolate Chips

1/2 cup Ghirardelli Semi-Sweet Chocolate Morsels
non-stick oil spray
2 teaspoons agave nectar
Ghirardelli Sweet Ground Chocolate and Cocoa1/8 cup Ghirardelli Cocoa Powder

Optional; Combinations
Banana slices with unsulphured coconut and chopped cashew nuts with Ghirardelli Semi-Sweet Chocolate Morsels

Fresh strawberries with Ghirardelli Semi-Sweet Chocolate Morsels

Fresh peach slices with agave nectar and melted Ghirardelli Semi-Sweet Chocolate Morsels drizzled over the top

Just let your imagination run wild and create your own special dessert spring rolls.

12 inch cast iron skillet
small sieve for dusting with cocoa
small bowls

Raspberry Presentation Berries
Empty one pint of raspberries in a bowl and toss with a teaspoon of agave nectar... this will sweeten them and give a high gloss to the berries.

Dessert Spring Rolls
Lay out two or three spring roll wrappers and put 10 fresh raspberries and 15-20 Ghirardelli Semi-Sweet Chocolate Morsels.

Agave Nectar by Madhava

Madhava Agave Nectar
Take the agave nectar and squeeze a line of it over the raspberries and chocolate morsels to add just a bit of sweetness.

Tuck the end of the spring roll wrapper over the filling and tuck the ends over to keep all the filling inside.

Spray the finished dessert spring rolls with a non-stick oil spray and pan fry until golden brown.

Don't put more than 8 dessert rolls into the skillet so that they brown evenly.

Dessert Spring Rolls are a delight to serve guests after guests haven eaten "Spring Rolls for Spring"... they are always surprised by the sweet treats.

I dust a white plate with Ghirardelli Cocoa Powder and crisscross two of the Dessert Spring Rolls. Add a scoop of fresh raspberries that have been toss in agave nectar and tuck a spring of fresh mint under the rolls.

Related Recipes
Thai Sticky Rice

Green Papaya Salad

Sesame Tamari Dipping Sauce

Spring Rolls for Spring

Dessert Spring Rolls


Betty Morgan, Chez Bettay, the Vegan Gourmet
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