Desserts
The Best Vegan Sticky Toffee Pudding Recipe
Vegan Apple Pie Baklava
I loved Baklava when I was a kid. It had everything I desire in a dessert. Crunchy, crispy, nutty sweetness. Every year, we take our daughter to the Greek food festival, and there are a few things I can eat, but really my kid just loves the music and the people, and I love watching how excited she gets. However, my husband always gets baklava. I will admit, I am jealous when he eats it, but no more!
I have created the most delicious baklava of all time. You will never know it is vegan, and you will honestly wonder why you never had apple pie baklava before. That flavor combination with the addition of the apples, seemed like a natural thing to do. It normally has spices that I think of when I think of apple pie. It is winter and apples are in season, and boom! Vegan Apple Pie Baklava!
The recipe while super simple, I will warn you, it is a bit time consuming. You make a few components, and then layer the phyllo dough with vegan butter. So, easy, but a bit of a process. You first make a simple syrup, then cook the apples down a bit, chop up nuts very fine, and then layer it all with the beautiful paper thin dough. Bake it until nice and brown and crispy, then pour the simple syrup over top and hear that fantastic sizzle when the cooled syrup hits the piping hot baklava!
This Vegan Apple Pie Baklava is one of the best things I have ever tasted, and now is a perfect time to make it. So many amazing apples are in season right now, go out and get your favorite and make this fantastic recipe! One last note, all of the phyllo dough I found was “accidentally” vegan, but just double check when you purchase your dough! Peace out!
Vegan Apple Pie Baklava
2017-01-09 11:42:18
Serves 12
Flaky phyllo dough pastry filled with nuts and apples.
Prep Time
1 min
Cook Time
45 min
Total Time
6 hr
Cinnamon syrup
- 1 C. Sugar
- 1/2 C. Water
- 1/2 Tbsp. Lemon juice
- 1 Cinnamon stick
Filling
- 2 C. Apples, peeled and finely chopped (I recommend green apples)
- 1/4 C. Sugar
- 2 C. Pecans or walnuts, chopped finely
- 2 tsp. Cinnamon
- 1/4 tsp. Cloves
- 1/4 tsp. Nutmeg
- 1 tsp. Salt
Assembly
- 24 Sheets of phyllo dough, vegan
- 3/4 C. Vegan butter, I used Earth Balance
Instructions
- Make the syrup first. In a small sauce pan, add all the ingredients except the cinnamon stick and bring to a simmer. Add the cinnamon stick and continue to simmer until it reaches 225 degrees(use a candy thermometer to check)
- Once syrup reaches the right temperature, remove from the heat and take out the cinnamon stick. Set aside to cool.
- Peel and then chop apples into very small pieces.
- Place in a sauce pan with the 1/4 cup of sugar. Cook down until softened, and liquid begins to thicken, this will take about 10 minutes.
- Preheat oven to 350 degrees.
- Add the cooked apples to a bowl, and add the remaining filling ingredients: the finely chopped nuts and the spices, and stir together.
- Melt the vegan butter in the microwave for about 30-45 seconds.
- In a 9x13 in. baking dish, start to layer the phyllo dough. Lay one sheet down and brush with melted vegan butter, repeat this until you have 8 sheets put together. Pour half of the filling on top and smooth out.
- Repeat with 8 more sheets, then the remaining filling, then 8 more sheets.
- Score the dough, slice 4 even slices lengthwise, then slice diagonally across to create diamonds.
- Bake at 350 degrees for 20 minutes, lower the temperature to 300 degrees, and bake another 15-20 minutes or until golden brown.
- Remove from the oven, cut fully where the scores were made and pour the cooled syrup over while it is still hot.
- Let cool for at least 4 hours.
- Enjoy!
Notes
- If you sprinkle a little cold water on top before you bake, it will help the dough not curl up.
Adapted from Epicurious
Adapted from Epicurious
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Orange Pistachio Baked Donuts
There is a donut shop in Atlanta called Revolution Doughnuts, if you get the chance, go there. They have some vegan donuts and some non vegan donuts, but there are plenty of vegan ones to choose from and I have never been disappointed. They are all amazing, they have a yeast donut that is topped with orange and pistachio, and it is an amazing combination. Last time I had it, I was very inspired by how orange and pistachio taste together. I was thinking I would make my own take on this, and make it a baked donut, and fill it will pistachios processed into a flour. Add orange zest into the batter and then top it with an orange glaze. Oh, and some more chopped pistachios on top!
Is pistachio flour a thing? I don’t know, but it definitely is now! It was so beautiful to create and even more beautiful to eat! It gives the dough such good flavor and texture, I may have eaten more than my fair share of these babies. I made little ones, but you can make whatever size you want. I love baby donuts, it makes me feel better about eating like 10 of them, I’m all like “this has to only be like one donut, right?”
I have been considering doing this flavor combination for a while, but I thought winter was the best time to do it. When I think of pistachios and oranges, those flavors and scents make me think of cold weather. So, I thought now was a good time! They are perfect in every way. Really quick to make, baked not fried, and ready to party in your mouth.
Also, sorry for all the recipes that require a food processor, but I often forget not everyone has one, because they are magic. If you are vegan, or just trying to eat healthier, get yo’ self a food processor, you can use it for so many things. Including maybe continuing to process the pistachios into butter? I dunno? Maybe? It sounds pretty good, and I might go give it a try!
Okay, kids, have fun! Make these donuts, enjoy January! See you soon, and I hope you enjoy! As always, if you have any questions or feedback, I would love to hear it!
Vegan Orange Pistachio Donuts
2017-01-04 10:24:33
Serves 12
Pistachios and orange on the inside and out!
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
- 1/3 C. Pistachios,deshelled(processed into a flour)
- 1 C. All purpose flour
- 1/3 C. Sugar
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 tsp. Salt
- 2 Tbsp. Vegan butter,melted
- 2 Tbsp. Flax meal
- 3 Tbsp. Water
- 1/3 C. Almond milk
- 1 tsp. Vanilla
- 2 tsp. Orange zest
Glaze
- 2 C. Powdered sugar
- 2 Tbsp. Orange juice
- Extra chopped pistachios for topping(optional)
Instructions
- Preheat oven to 350 degrees.
- In a food processor, process the pistachios to a flour consistency, it will take a few minutes.
- Pour the 1/3 C. of pistachio "flour" into a medium sized mixing bowl, add the all purpose flour, sugar, baking powder, baking soda and salt. Stir to combine.
- Make a flax egg by mixing the flax meal and water together and let sit for a minute to thicken.
- Add melted vegan butter, flax egg, almond milk, vanilla and orange zest, to the dry ingredients and stir until fully combined.
- Spray your donut pan with non stick spray and fill your donut pan with batter.
- Bake at 350 for 6-8 minutes for mini and 10-15 minutes for large.
- While the donuts cool, make the glaze, whisk together the powdered sugar and juice.
- When the donuts have cooled completely, dip into glaze and top with chopped pistachios.
- Enjoy!
Notes
- Make sure you don't over process the pistachios, it will turn into nut butter, but process enough so it is a pretty fine consistency.
- I like to use a piping bag to fill the donut pan cavities.
- I like to use the juice from the oranges you zest for the glaze, fresh juice is the best!
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Sangria Gummies
I love buying Bon Apetit Magazine when ever I am at the airport. It is hands down my favorite plane ride buddy. A few weeks ago on my way to New York City, I was of course going to purchase one anyways, but it was the holiday issue which was even more exciting! I was struck immediately by the cover, which was a picture of different gummies. Mostly boozy ones, which I thought was brilliant! I have been wanting to work on a vegan gummy that was similar, but had yet to start the process. I was so inspired by how beautiful the Bon Apetit gummies were, I vowed I would give it a go some time in the next few weeks. So I did. This was a bit of process, getting the right ratio of juice to wine to sweetness to agar flakes took me a while, but I think I am finally really happy with what I have created.
I thought this was a recipe best for the holidays, because, come on they are the perfect holiday party treat! I feel like throwing these babies down for a NYE par-tay would be incredible. They are beautiful, an awesome alternative to a cocktail and so so so easy. They also firm up really fast, so you don’t even have to make them very far in advanced, or you can make them a couple days ahead of time and keep them in the fridge. Ya know, what ever floats your boat!
When I was younger, I remember doing jello shots at some really bad parties, it was fun and awesome, but these are definitely classier and of course vegan, but reminiscent of those old jello shots! I made two different kinds, a red and a white, to satisfy every palate. I am personally a white wine gal, but I have many a friend that will only drink red. So, I’ve got you covered either way. You can also feel free to change up the kind of juice you use, I used blackberry juice for the red and white grape juice for the white and I think they were perfect!
Vegan Sangria Gummies
2016-12-22 12:39:35
Serves 12
Sangria flavored vegan gummies!
Prep Time
10 min
Cook Time
5 min
Total Time
1 hr
Red Sangria
- 1 C. Blackberry juice
- 1/3 C. Red wine
- 1 Tbsp. Sweetener (you can use agave if you want no refined sugar, regular sugar for a little more sweetness, and corn syrup if you want it chewier)
- 4 Tbsp. Agar Agar
White Sangria
- 1 C. White grape juice
- 1/3 C. White wine
- 1 Tbsp. Sweetener
- 4 Tbsp. Agar Agar
Instructions
- Use the same method for either flavor, in a medium sauce pan, heat the juice, sweetener and agar agar on medium high.
- Bring to a simmer, and simmer for about 3-5 minutes, whisking constantly until the agar and sweetener dissolve.
- Take off the heat and whisk in the wine.
- Pour into silicone molds or a plastic container if you want square gummies.
- Chill for at least 30 minutes to over night.
- Serve!
Notes
- If you want square gummies, you can cut them into squares or whatever shape you want! Just like jello jigglers!
- Make sure to add the wine after you take the mixture off the heat so the wine doesn't cook down.
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Saltine Peanut Butter Toffee
A few years ago, I discovered the beauty of Saltine toffee aka. Christmas Crack. Let me just say, it lives up to it’s name, it is super addictive. However, as I get many wonderful feels during the holidays, one of the feels I don’t want to get is guilt. While that is almost impossible for me, because I am Lauren, and guilt is pretty much my calling card. I decided to help ease my guilt, I would try a few “healthier” treats.
So here is some 5 ingredient, refined sugar free, Christmas Crack! Also, to fancy it up a bit, I made it peanut butter toffee crack. The caramel sauce is just coconut oil, maple syrup and peanut butter, warmed in the microwave, then poured over top of the layer of crackers. Baked for a few minutes, topped with melted dark chocolate and boom! Very addictive and worthy of the title “crack”.
This treat is so easy, so good, and may not be the healthiest thing ever, but it is definitely a great alternative to the regular butter and sugar caramel toffee. You also don’t have to worry about getting the temperature correct on the caramel, this is just warmed in the microwave. Which is great for me, because I am super lazy. I hope you enjoy!
Vegan Saltine Peanut Butter Toffee
2016-12-19 11:17:25
Serves 12
Salty crackers, peanut butter caramel and dark chocolate.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
- 2 Sleeves of Saltines, about 50 crackers
- 1 C. Coconut oil
- 1 C. Maple syrup
- 1/2 C. Peanut butter
- 16 oz. Dark chocolate
Instructions
- Preheat oven to 400 degrees.
- Lay the crackers on a baking sheet lined with parchment paper so they are covering the whole pan sheet in a single layer.
- In a medium microwave safe bowl, add the coconut oil and maple syrup. Microwave for about 30-45 seconds until it is warm and melted.
- Whisk the coconut oil and maple syrup, then add the peanut butter and whisk until fully combined.
- Pour the peanut butter mixture over the crackers and smooth out with a spatula so the mixture is completely covering the crackers.
- Bake at 400 degrees for 7-9 minutes. It will be bubbly.
- Remove from oven and chill until hardened. About 15-20 minutes.
- Melt the chocolate in the microwave in 30 second intervals, stirring each time, until melted.
- Pour over the crackers and toffee and smooth out. Let chocolate harden, you can put it in the fridge to chill.
- Cut and serve!
Notes
- I recommend keeping in the fridge! (however, I do live in Florida, so you can see how it goes)
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Hot Chocolate Sweet Rolls
Alright, let’s be serious here. It is definitely time for some hot chocolate! I thought with this weather going on and only a little over a week until Christmas, it was time to try out an idea I have been toying with. Hot Chocolate Sweet Rolls. Just like the most delicious vegan cinnamon rolls you have ever had times a million. They will warm you up and put you in the mood for this amazing wintery weather. If anything can get you out from under those warm blankets in the morning, it is most assuredly these totally scrumptious, fluffy and piping hot rolls of glory!
I considered putting both a chocolate spread and some mini vegan marshmallows inside, and that wasn’t quite right. Then I thought about putting a chocolate ganache inside and marshmallow frosting on top, which was almost there, but the ganache hardens too fast. The winning idea is a hot chocolate like dry mixture inside and vegan marshmallow frosting on the outside.
While I was pondering how very holiday friendly these sweet rolls are, I realized you can make these in the summer too. Toast the top of the marshmallow and call it a s’mores sweet roll! Ha!
Have you ever made sweet rolls of any kind? Or used yeast? It is easier than it seems. When I was in culinary school yeast rolls and dough were my kryptonite. I think it just made me so nervous, I would F up every time. Until I began to practice at home. I made so many sweet rolls, breads and pizzas. I finally realized how easy it is, and when you just understand how the yeast actually works scientifically, it is hard to mess up. The yeast needs to bloom in warm liquid, but not to warm, and it feeds off sugars. So a touch of sugar to your blooming yeast and you will get a perfect rise every time! Give it a try, and let me know if you have any questions.
Vegan Hot Chocolate Sweet Rolls
2016-12-18 05:37:45
Serves 12
These sweet breakfast rolls taste exactly like biting into a hot chocolate!
Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Dough
- 1/3 C. Warm water (110-115 degrees)
- 1 Tbsp. Dry active yeast
- 4 Tbsp. Sugar
- 1/4 C. Vegan butter, I use Earth Balance(melted)
- 1/4 C. Warm almond milk
- 1 tsp. Salt
- 2-2 1/2 C. All purpose flour
Filling
- 2 Tbsp. Vegan butter, room temperature
- 1/3 C. Brown sugar
- 2 Tbsp. Cocoa powder
Marshmallow topping
- 1 C. Vegan marshmallows, I used Trader Joe's
- 1/4 C. Vegan butter
- 2 C. Powdered sugar
- 1 tsp. Vanilla
- 3-4 Tbsp. Almond milk
- 1 tsp. Salt
Instructions
- Make the dough first, in a small bowl, add the warm water and sprinkle the yeast into the water. Sprinkle 1 Tbsp. of sugar on top.
- Let the yeast sit for about 5 minutes to bloom, it will start to bubble, set aside and wait until it is super bubbly.
- In the mean time, in a large mixing bowl, add the melted vegan butter the remaining 3 Tbsp. of sugar, and the warm almond milk. Add the salt and stir together.
- Start adding the flour a little at a time, after you get about a cup of flour in, add the yeast mixture, then another cup of flour, stirring to combine. You can stop at 2 cups of flour, but if it is still sticky keeping adding up to an extra half a cup.
- Once the dough is no longer sticky, turn out onto a floured surface and knead for about 2-3 minutes. Until it is a nice smooth ball.
- Spray a bowl with non stick spray and add the dough ball, cover and let rise for about an hour in a warm dry spot.
- Preheat oven to 350 degrees.
- Once the dough has risen, roll out on a floured surface to about 1/4 inch thick.
- Time to put the filling on top, spread room temperature vegan butter, then sprinkle with the brown sugar and cocoa powder.
- Roll into a log, and cut about 1 1/2-2 inch rolls.
- Place in prepared baking dish or I like to use a muffin tin to make them nice and round.
- Let rise for another 10 minutes.
- Bake at 350 for 15-18 minutes or until golden brown.
- While the rolls are baking, make the topping, melt the vegan marshmallows and vegan butter in a medium sauce pan until the marshmallows and butter are melted together, you can whisk them together so they combine well.
- Add the melted marshmallow mix to a stand mixer or large mixing bowl, and beat with the remaining topping ingredients for a few minutes until nice and fluffy.
- Once the rolls are done, let cool for a minute or town and top with marshmallow topping.
- Serve!
Notes
- I definitely recommend using either a hand mixer or stand mixer(ha! that rhymes) for the topping, I tried by hand and it is very difficult.
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Gingerbread Biscotti
Here it is guys, day 3 of my 12 days of Christmas cookies. This is not a super traditional Christmas cookies, I suppose, but it is one of the most delicious cookies I have ever had. Gingerbread biscotti is perfect for guests to have with their morning coffee, or really anytime. However, I can’t think of much better than dipping biscotti in a hot cup o’ joe. I knew I had to make a vegan gingerbread, but I tried to think bigger and better. Everyone makes gingerbread men and women and children, I wanted to do something a little different. Thus blossomed gingerbread biscotti.
I think besides popcorn, biscotti is my husband’s favorite food. He loves how crunchy it is. That is where him and I differ greatly, I love a good soft cookie. When it comes to biscotti though, I am down with the crunch! I dipped these babies in white chocolate and let my four year old add some sprinkles, because that is her favorite thing to do. Let me tell you, you are going to want these in your house over the holidays. The smell alone brought some holiday cheer into my life, and I needed it!
Have you ever made biscotti? Don’t be intimidated, I promise we can make it through together. It is much easier than is seems! Yes you bake it twice, but the whole process is rather simple. The first time you bake it, you form the dough into a rectangle that is about 9 inches by 7 inches and about an inch or so thick. Once that is baked, you let it cool for a few minutes, and then slice and bake again, this time with the cut side down. I like to flip mine half way through the second cooking to make sure they are evenly crunchy through out! Done! Super easy! I dipped mine in white chocolate, you should be able to find vegan white chocolate, but you can always make your own if you want. Here is a great article from The Huffington Post.
Holiday baking with my family is my favorite! I hope you all have a tradition you love during the holidays, but if not, may I suggest mine? Baking with my loved ones fills my heart with so much joy. Add this biscotti to your repertoire, and let your littles put the sprinkles on! Have fun! I adapted this recipe from Land O’ Lakes.
Vegan Gingerbread Biscotti
2016-12-13 12:34:54
Serves 6
Super crispy gingerbread dipped in white chocolate is the perfect holiday treat!
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- 2 1/2 C. All purpose flour
- 1 tsp. Baking soda
- 1 tsp. Salt
- 2 tsp. Cinnamon
- 2 tsp. Ginger
- 1/2 tsp. All spice
- 1/4 tsp. Cloves
- 5 Tbsp. Vegan butter, I use Earth Balance (room temperature)
- 1 C. Brown sugar
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
- 2 tsp. Vanilla
- 3 Tbsp. Molasses
- 2 C. White chocolate, vegan (optional)
- sprinkles(optional)
Instructions
- Preheat oven to 350 degrees.
- In a medium mixing bowl, sift together all the dry ingredients, the flour, baking soda and spices. Set aside.
- In a large mixing bowl, add the room temperature vegan butter and brown sugar. Mix together until combined.
- Next make flax eggs by mixing the flax meal and water together in a small bowl. Let thicken for about a minute. Then add to the vegan butter and sugar mixture. Then add the vanilla and molasses and mix together until fully combined.
- Next, Add the dry ingredients a little at a time to the wet ingredients until everything has been added and is fully incorporated. It will form a nice ball, that shouldn't be sticky.
- Line a baking sheet with parchment paper and place dough ball on the pan. Press down with your hands into a rectangle that is about an inch thick. It will be about 8x6 or 9x7. Just try to make sure it is an even thickness throughout.
- Bake for 30 minutes.
- Let cool for 10 minutes, then cut in half length wise, then into strips that are about 3/4 of an inch to an inch across. It will make 12 to 18 biscottis depending on how thin you cut them.
- Place back on the baking sheet cut side down and bake for another 10-15 minutes or until firm.
- Let cool and serve, unless dipping in white chocolate.
- If you are dipping in white chocolate, melt in the microwave in 30 second intervals. Stirring each time until melted.
- Dip half the biscotti in the melted chocolate and put sprinkles on if you like!
Notes
- The biscotti may be a little soft still after the second baking, but should crisp up after cooling.
- I like to flip my biscotti half way through the second baking process.
Rabbit and Wolves https://www.rabbitandwolves.com/
Amazing Vegan Cookie Dough Candy Bars That You Have To Try!
Vegan Thumbprint Cookies
Day 2 of my 12 days of vegan Christmas cookies, are my childhood favorites, thumbprint cookies. When a was a wee one, my mom used to bake thousands of Christmas cookies every year to hand out to friends. She would put them in festive tins, and give them to everyone! One of her classics were the jam thumbprint cookie. They were my favorite! She would fill them with different kinds of jam and it was my job to help press the cookies down with my thumb and fill them with jam. My favorite flavors were blackberry and raspberry! We would shake a beautiful flurry of powdered sugar on top, and there was nothing better! I wanted to take the time to show you all how to make a vegan version, so you can share with your loved ones.
This year I went with a blackberry jam, but you can use anything your heart desires! I added a bit more vanilla than I usually would to a cookie, because I love the combination of the vanilla with fruit jams and jellies! If you have list of cookies you want to make this holiday season, you should go ahead and add this to the list, and here is why. This recipe is 7 ingredients, one bowl, and I really just used a spoon to stir together. It is so easy, you really don’t even need a stand mixer or electric beaters. You can bust these out in about 20 minutes, total.
These cookies are so buttery, yet light and crispy. Totally the most perfect treat. I like to use no sugar added jam, the kind that just lets the sweetness of the fruit speak for its self. I think the jam that has a more mild sweetness pairs really well with the sweet dough. It cuts some of the richness! The dough is so easy to work with, you don’t even need to refrigerate the dough. You just pluck some of the perfect supple dough, and roll into balls. Press down with a thumb or spoon if you prefer. Fill with your favorite jam, and bake. I love to dust with sugar, but you can add nuts or chocolate, or whatever you want. This is where I like to get creative. Even if you aren’t a great chef, using an easy recipe like this affords you a little bit of room to explore!
Vegan Thumbprint Cookies
2016-11-29 04:28:54
Serves 12
Perfect buttery cookies filled with fruity goodness.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 1 C. Vegan butter, I used Earth Balance(room temperature)
- 1/2 C. Powdered sugar
- 1 Tbsp. Almond milk
- 2 1/2 tsp. Vanilla
- 2 C. All purpose flour
- 1 tsp. Salt
- 1/2 C. Fruit jam
Instructions
- Preheat oven to 325.
- In a large mixing bowl, add the vegan butter and powdered sugar. Stir together.
- Add the almond milk, vanilla, flour and salt. Stir together until everything is combined evenly.
- Roll small balls of the dough and place on a prepared baking sheet.
- Press down in the center with your thumb or spoon. Fill the indentation with about 1/2-1 tsp of jam.
- Bake at 325 for 13-15 minutes.
- Let cool, then top with powdered sugar!
Notes
- If the dough is too crumbly, add a splash more almond milk.
- When you press your thumb in to make an indent, the dough will probably start to crack a bit on the sides. No need to worry, they will be perfect. If it bothers you, just press the sides back together.
Rabbit and Wolves https://www.rabbitandwolves.com/