Yukiko Tanzi, the mastermind behind the food blog Foodie Yuki , is the true master of picture-perfect desserts. Her sweet treats come in many different colors, but different shades of purple are constantly popping up on her Instagram feed—and we’re bringing you some of her best desserts in this color.
Vanilla Blueberry Loaf Cake
Many of Tanzi’s purple desserts utilize blueberries as the main ingredient, and this vanilla blueberry loaf cake is one of the very best examples.
Creamy Chocolate and Berry Tart
This is another recipe that wouldn’t look the same without blueberries, but it also owes its striking color to the pink ruby chocolate filling.
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Creamy chocolate and berry tart 💗 How are you doing guys? I hope you're all safe and eat lots of cake. This recipe is gluten-free with vegan and dairy free options. Love, Yuki♡ Ingredients for one 20cm tart Base 100 g rolled oats, GF certified if needed 100 g almond meal 2 tbsp date syrup 2 tbsp neutral oil (I used grape seed oil) Pinch pink salt Berry layer 250g (2 cups) mixed berries (fresh or frozen) 180 ml (3/4 cup) water 1,5 tbsp lemon juice 3 tbsp maple syrup 1/2 tsp agar powder dissolved in 120 ml water Pink Chocolate filling 150 g pink Ruby Chocolate * 100 ml oat milk 150 ml full fat coconut milk 1/2 tsp Agar powder dissolved in 1 tbsp water 2 tsp corn starch *for vegan: replace with vegan white chocolate + 1 tbsp blackberry juice + 1 tbsp raspberry juice Toppings Dried sage, Baby meringues, blueberries, Ruby chocolate drops Base: add oats to a food processor and pulse until coarsely ground. Add the rest of the ingredients and pulse to combine. Firmly press into bottom and up the sides of tart pan. Preheat oven to 175C/ 350C degrees. Bake for about 8-10 minutes or until golden brown. Let cool down completely. Berry layer: In a small saucepan add berries, water, lemon and maple syrup. Simmer for about 15 min on medium-low heat until the berries are soft. With a hand mixer puree the berries. Pass the mixture through a sieve and place back into the saucepan. Dissolve agar powder in 120ml water, add to the pan and simmer for 2 mins. Set aside to cool for 10 minutes, then spread mixture over the crust. Refrigerate for at least 1 hour. Pink chocolate layer: place oat milk and coconut milk into a saucepan and bring to a boil. Place the chocolate into a heat proof bowl and pour the hot milk over it. Stir until complexly melted. Add the mixture back to the saucepan and heat over medium low. Dissolve agar powder and add to the pan, simmer for 2 minutes. Let cool down for 5 minutes then pour over the berry layer. Let cool down completely before transferring to the fridge to set for at least 4 hours.
A post shared by Yukiko Tanzi (@foodie.yuki) on Nov 4, 2020 at 10:00pm PST
Chocolate and Blackberry Cupcakes
Tanzi’s Instagram page is filled with amazing ideas for dinner party desserts, and you can never go wrong with cupcakes—especially this healthy and delicious blackberry treat.
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Chocolate and blackberry cupcakes 💗 One of my (and your) favorite recipes, this time with extra blackberries and fresh thyme👌🏻 The perfect treat to celebrate all the beautiful moms out there♥️ This recipe is super easy and it's dairy-free and vegan friendly🌱 Happy Sunday! Love, Yuki♡ Ingredients for 9 medium size cupcakes Ingredients for the cupcakes (dry) 125 g all purpose flour 30 g cacao powder 50 g coconut or unrefined brown sugar 50 g light brown sugar 3/4 tsp baking soda 1/4 tsp sea salt Ingredients for the cupcakes (wet) 50 g coconut oil, melted, at room temp or other neutral oil 60 ml espresso coffee, warm 1/2 tsp vanilla bean paste 1/2 tsp white vinegar 160 ml water Add-ins: 1/2 cup fresh blackberries Fresh thyme to sprinkle Frosting 300g coconut or other whipping cream, chilled 3 tbsp blackberry jam, seeds removed Preheat the oven to 180 C degrees and line a muffin tray with 6 cases. In a large bowl, sift the dry ingredients together. In a medium bowl, combine the wet ingredients. Add wet mixture into dry mixture and gently whisk to combine. Don't over mix. Add blackberries to batter and fold until just combined. Pour batter evenly into cupcake tins to 3/4 . Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let cool down completely before frosting. To make the frosting, whip the chilled whipping cream together with blackberry jam. Using a piping bag, frost the cupcakes right before serving.
A post shared by Yukiko Tanzi (@foodie.yuki) on May 9, 2020 at 11:15pm PDT
Chocolate and Blueberry Overnight Oats
If you’re in the mood for a quick and easy recipe, start your day off with a cup of overnight oats made with blueberry powder, rolled oats, mashed banana, and almond milk.
Purple Sweet Potato Twisted Bread
After mastering the recipes for banana and cloud bread, try something a little bit different but equally tasty with this swirly bread with purple sweet potato powder.
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You all asked how my purple sweet potato twisted bread looked like baked so… ta-daa!💜 How do you like it? Here's the recipe for you again, in case you missed it two posts back. Happy Thursday! Love, Yuki♡ Ingredients for a 25×10 cm pan For the water roux (tangzhong) 25g (2,5 tbsp) flour * 120ml (1/2 cup) water For the bread Dry 9 g/2,5 tsp instant yeast 350 g / 2,75 cups bread flour 65 g/ 1/3 cup light brown sugar 5 g /1 tsp pink salt 2 tbsp purple sweet potato powder Wet 120 ml / 1/2 cup soy milk, warm (55C|110F) All the roux 50 g/ 1/4 cup plant-based butter, softened Full recipe for my milk bread recipe is on the blog! Divide dough and color one part with oriole sweet potato powder. Roll out both dough into a 25×50 cm rectangle. Place purple dough over the plain and gently roll to seal. Using a cutter, divide the dough into stripes following the long side (8x 3cm large stripes), leaving 5 cm from the edge so that they're not completely cut. Twist each strip. Roll dough into a log. Let the shaped bread rise for 30-45 minutes. Preheat oven to 175 C degrees and bake for 25 minutes or until golden brown. Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely. Cool completely before slicing!
A post shared by Yukiko Tanzi (@foodie.yuki) on Nov 11, 2020 at 10:03pm PST
