We went on a hunt for vegan, gluten-free and dairy-free desserts in the little gem of Ubud and these yummy-in-my-tummy desserts were lovely! However, as some of us are not based in Bali and can't just pop by for a treat, we’ve included easy recipes for you to try that are almost the real deal!
A luscious blend of cashew butter, agar-agar (clear jelly), arrow root, coconut milk, soy milk, raw honey and a generous drizzle of chocolate. - this unassuming custard is sure to melt-in-your-mouth! We were lucky to spot this at the Earth Café & Market. This light, silky and dreamy treat makes an excellent anytime-of-the-day delight!
Location: Jln Goutama Selatan
Try Making Your Own
- 1 cup raw cashews
- 600ml water
- 1 teaspoon of vanilla bean paste
- 3 tablespoons raw honey
- 60g arrow root flour
Blend the cashews to form a paste. Add water and whiz up at high speed for a minute. Add vanilla bean paste, honey and arrow root flour, mix well and blend till smooth. Serve chilled.
Raw Chocolate Pie
We dug into the three divine layers of fresh, raw chocolate, vanilla bean and Irish moss ice-cream pie at Clear Cafe. The hint of Balinese Coffee that permeated every mouthful was a subtle stimulant. Forget butter and flour, this chocolate indulgence was seated elegantly on a honey, cashew crust. Take it from us, this undetectably dairy-free magic was ridiculously good. Definitely a chocolate-lover’s dream!
Temporary Location: Jln Campuhan (across the Antonio Blanco Museum)
Original Location: Jln Hanoman (projected to move back here in May 2016)
Try Making Your Own
- 1.5 cups raw cashews
- ½ cup cacao powder
- 1 cup pitted dates
- 340g of silken tofu, drained and patted dry
- 1 ¾ cups dairy-free chocolate chips
- ½ cup coconut milk
Pulse the cashews and cacao powder in a food processor until it reaches a fine meal, remove and set aside. Put dates into the food processor until it becomes small bits and sticky. Add the cashew-cacao meal and combine them well. Transfer into a glass pie pan (lightly oiled with coconut oil), and press down into the base of the pan. Pop in the freezer to set.
Melt the chocolate chips then mix them together with the tofu and coconut milk. Blend until smooth for a minute. Pour over crust and smooth. Cover and freeze until set or alternatively, refrigerate for two hours. Serve chilled with desired topping.
Moringa Mint Chip Gelato
Discovering this edible bliss in Ubud came as a pleasant surprise! Proudly claiming that nothing compares, Kokolato is a unique vegan designer gelato. We tried their Moringa Mint Chip – imagine the nutrient-rich moringa with minty freshness and a playful chocolate chip sitting on top! Boy, the taste and texture were sensational; velvety, smooth and oh-so-good! We’re looking forward to trying their other flavours on our next trip!
Location: Jln Dewi Sita
Try Making Your Own:
- 1.5 cups coconut milk
- 1 avocado, peeled
- 2 bananas, peeled and frozen
- 2 tablespoons raw honey
- 6 drops of peppermint essential oil
- 1 teaspoon moringa leaf powder
- Dairy-free chocolate chip (as desired)
Blend all ingredients (except for the chocolate chips) in your food processor until smooth. Scoop into a bowl and stir in chocolate chips. Freeze to desired consistency and enjoy!