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Desserts

Vegan Mexican Hot Chocolate Cookie Sandwiches with Cinnamon Cream

by 3 Comments

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One of the other moms at my daughter’s school and I were chatting the other day, you know making small talk like you are apparently socially obligated to do, but it actually turned into a serious conversation about how much we hate the heat, and why we live in Florida. There are many reasons it works for both of us right now, but the conversation ended with my relief that is was actually in the 60’s that day. However, it has of coursed warmed back up in the days since then, and I am counting the days until I know we will have a few good months of cool weather.

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On the day we were discussing out hatred of Florida, I decided it would be a good day to make something I crave in the cold weather. Mexican Hot Chocolate, I love the spicy sweetness of it. That is one of my favorite combinations. Generally when I am deciding what I want to create, I think of my favorite things, that are not usually vegan, and make them plant based, but also taking it a step further and turning them into something completely different.

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In this case, I decided a cookie sandwich was in order. My husband immediately consumed several, and my four year old even got in on them, even though I thought they would be too spicy for her. She asked for water a few times, but kept on going! These babies gave me all the warm tingly feels I love when it was cold, and made me feel a little better about our current weather situation!

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Incredibly easy, crispy and creamy, spicy and sweet, they are all you could want in a cookie! I think this would be a great holiday cookie recipe, and would be super impressive. I also challenge anyone to guess that these are vegan, I dare you, it’s not possible! My cream filling is better than any regular cream filling or frosting, I promise!

Have any questions or feedback for me, I would love to here from you!

 

Vegan Mexican Hot Chocolate Cookie Sandwiches with Cinnamon Cream

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Created by Lauren Hartmann on October 3, 2016

  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m

Ingredients

  • 1 1/4 c All purpose flour
  • 1/2 c Cocoa powder
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 2 tsp. Cinnamon
  • 1/2 tsp. Cayenne pepper
  • 1/2 c Vegan butter
  • 1 1/2 c White sugar
  • 2 Flax eggs (2 Tbsp. Flax meal+3 Tbsp. water= 1 egg)
  • 1 tsp. Vanilla
  • 1/4 c Almond milk

Cinnamon Cream Filling

  • 2 tsp. Cinnamon
  • 1/2 c Vegan butter, I use Earth Balance
  • 1/2 c Vegetable shortening
  • 1 tsp. Salt
  • 2 1/2 c Powdered sugar

Instructions

  1. Preheat oven to 350. In a medium mixing bowl, sift together all the dry ingredients.
  2. In a large mixing bowl, cream together the vegan butter and sugar. Add the flax eggs and vanilla.
  3. Begin adding the dry ingredients to the wet, and add almond milk as needed until everything is combined.
  4. Drop cookies 2 inches apart on a prepared baking sheet, bake at 350 for 10-13 minutes.
  5. While cookies are baking, make the filling. Whip together all the ingredients with a hand mixer or stand mixer until light and fluffy. If it isn’t thick enough add more powdered sugar, if it is too thick you can add a splash of almond milk.
  6. Let cookies cool completely, then scoop a little filling on one cookie and top with another. Enjoy!
Source: Rabbit and Wolves
 
 
 
 

 

 

Vegan Pumpkin Snicker Doodle Doughnuts

by 1 Comment

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A while back, I was making some regular vegan yeast doughnuts, just experimenting with glazes and toppings, and I was getting really tired of frying them one or two at a time. Not to mention, I realized how super greasy they became, and how unhealthy they really must be. Now don’t get me wrong, I love a good fried doughnut as much as the next person, I just can’t really function afterwards. Generally, I want to slip into a food coma and do nothing the rest of the day.

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So, I got to thinking, the only baked doughnuts I really ever see are the cake style doughnuts, and those are formed in a pan. I am also into the cake style doughnut, but most of the time when I think of a doughnut, and I am really craving one, all I can picture is that light, fluffy, sweet and tender yeast style. I began to develop some ideas about just trying to make a basic yeast flavor, letting it rise like I was going to fry them, cutting them out like I was going to fry them, but just baking them instead at a really high temperature.

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The results were nothing short of totally amazing, and drool worthy. Also, something unbelievable happened, I didn’t feel like I was going to pass out for the rest of eternity. I actually felt pretty good.

Deciding on the flavor combo was of course a no-brainer, as Fall is upon us and my favorite season. My husband loves snicker doodles more than life, so bam! Pumpkin Snicker Doodle!

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This dough is incredibly easy, and for anyone who has ever been intimidated by yeast dough, this is a good place to start. I implore you to give it a shot, you will be fine. The flavors for this dough can be switched up pretty easily, and I will definitely be making more doughnuts like this in the future.

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Light and fluffy, but not greasy, these are the stuff of dreams. I hope you enjoy!Adapted from Baked by Rachel

Tool I used:
Good Cook Set Of 3 Non-Stick Cookie Sheet
Norpro 3495 Donut, Cookie Cutter

 

Vegan Pumpkin Snicker Doodle Doughnuts

Posted on by rabbitandwolves85

Created by rabbitandwolves85 on September 27, 2016

  • Prep Time: 1h 30m
  • Cook Time: 10m
  • Total Time: 1h 45m

INGREDIENTS

  • 3/4 c Almond milk
  • 2 1/4 tsp. Active dry yeast
  • 1 tsp. +2 Tbsp. White sugar
  • 3 c All purpose flour
  • 1 tsp. Salt
  • 1/4 tsp. Cloves
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. All spice
  • 3 tsp. Cinnamon
  • 2 tbsp. Maple syrup
  • 1/2 c Pumpkin puree
  • 1 c Sugar +1 Tbsp. cinnamon combined

INSTRUCTIONS

  1. Heat the almond milk in the microwave for 30 to 45 seconds, you want it to be between 110-115 degrees. You should be able to put your finger in it, but it should be warm.
  2. Add the yeast and a tsp. of sugar to the almond milk, and let proof for 5-10 minutes. It should be bubbling.
  3. In a large mixing bowl, or a stand mixer fit with a dough hook, add all of the dry ingredients, including the remaining 2 Tbsp. of sugar, and stir slightly to get it mixed.
  4. Add the yeast mixture when it is ready, and begin to knead, either by hand or with the hook.
  5. Add the maple syrup and pumpkin puree and continue to knead for 3-5 minutes until it forms a nice smooth ball.
  6. Place in a greased bowl, cover, and let proof in a warm, dry place for 1 hour. Until doubled in size.
  7. Once dough has proofed, roll out to about 3/4 of an inch thick, and cut into circles with a cookie cutter, and punch a hole out of the center with a small circle cutter. Place on a prepared baking sheet, cover and proof for another 20 minutes.
  8. Preheat oven to 400. When done proofing, bake at 400 degrees for 5-10 minutes. Until cooked through.
  9. While hot, dip entire doughnut into bowl of the mixed cinnamon and sugar. Consume!
Source: Rabbit and Wolves
 

 

Vegan Sweet n’ Salty Pretzel Brownies

by 2 Comments

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Recently, my husband and I were discussing what flavor combinations we absolutely love. Chris mentioned the Take 5 candy bars that are chocolate filled with a pretzel, peanut butter and caramel. He is right, that is basically my idea candy bar or snack, sweet and salty, definitely with a pretzel involved. Trader Joe’s has one of the most epic snacks of all time as well, peanut butter filled pretzels! While in talks of making a fancier and healthier version of the Take 5 bar, I came up with, these Sweet n’ Salty Pretzel Brownies.

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They can be made either gluten free and vegan, or just vegan, and I have instructions for both. Once you take your first bite of these, the heavens will part, and you will wonder how you lived without these beauties all your life. At least that is what happened to me. It is literally every flavor and texture that I want in a perfect snack or dessert.

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The actually brownie batter makes a killer and super easy brownie on it’s own, but this combination is just to die for! I had to give some away just so I didn’t eat the whole pan by myself. They were kid approved, husband approved, family approved and friend approved. I feel like this is a great fall treat, or any time of the year.

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Super fudgey, and moist, but still fluffy and not too heavy. Crunchy and creamy, sweet and salty. Oh my goodness, you will not be disappointed. I made a bit of a mess with these, I can not say they are a one bowl recipe, but I promise it is so worth it! Adapted from Better Homes and Gardens

Vegan Sweet n’ Salty Pretzel Brownies

Posted on by rabbitandwolves85

Created by rabbitandwolves85 on September 27, 2016

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 1h

INGREDIENTS

Pretzel Crust

  • 1/2 c All purpose Flour or Gluten free all purpose flour
  • 1 c Pretzels or Gluten free pretzels
  • 1/2 c Brown sugar
  • 1/4 tsp. Baking soda
  • 1/2 c Vegan butter, I use Earth Balance(melted)

Brownie Batter

  • 1 c Vegan butter, I use Earth Balance
  • 2 c White sugar
  • 1 tsp. Vanilla
  • 2 c All purpose flour or Gluten free all purpose flour (if using gluten free, add 2 tsp Xanthan gum)
  • 3/4 c Cocoa powder
  • 1 tsp. Salt
  • 1 1/2 c Almond milk

Toppings

  • 1 c Dark chocolate (melted)
  • 1/2 c Peanut butter (melted)
  • 1/2 c Vegan caramel sauce, store bought or you can use my Vegan coconut cream caramel

INSTRUCTIONS

  1. Preheat oven to 350. In a food processor, combine crust ingredients, except vegan butter and pulse until pretzels are crushed into a semi fine consistency.
  2. Pour into medium sized mixing bowl, and pour melted vegan butter on top. Mix until fully combined and pour into a prepared 9×13 baking pan. Press crust down with a cup.
  3. Make the brownie batter. In a large mixing bowl or stand mixer, cream together sugar and vegan butter, add vanilla. In a separate bowl sift the dry ingredients, flour, (xanthan gum if using) cocoa, and salt.
  4. Add the dry to the wet alternating with the almond milk until all combined.
  5. Pour batter over crust and bake at 350 for 25-30 minutes or until a toothpick comes out clean.
  6. Let cool, and melt dark chocolate in the microwave in 30 second intervals, then melt peanut butter in a separate bowl for 30 seconds.
  7. Once cooled, drizzle with chocolate, peanut butter and caramel. Eat em’ all!
Source: Rabbit and Wolves
 

Vegan Chai Spice Bundt Cake

by 1 Comment

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There is something about the smell of Chai that comforts me to my core. It is warm and spicy and some days, that is just what I need. Every morning here in Florida, I am hoping for cooler weather, and I can can feel it and smell it coming, but it isn’t here yet. I am dreaming about needing a hot Chai latte and some hot chocolate and a sweater. I love sweater weather, but my favorite is when you need a sweater and sunglasses. I can lay in the sun all day when it is cold outside. In the spirit of my ultimate happy place coming soon, I give you the Chai Spice Bundt Cake!!

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This super simple cake will make you feel all good feelings! You can actually make it even easier if you just find a chai spice mix, I made my own, but either way is fine! This made my whole house smell like Fall, and made my mouth water. This cake was devoured really quickly by the family and then I got an immediate request for another one! I love using bundt pans, it makes it look like you did a lot more work and you a super fancy, but this is actually way easier than any other cake. No frosting to worry about, and cuts the calories in half! I actually almost made a glaze for it, but once I tasted it, I knew that was not necessary!

 

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You can also take it step further if you want and use whole wheat flour and coconut sugar instead of brown sugar, and make this uber healthy! I tested it with half whole wheat flour and half all purpose flour and it was delicious as well. I try to make my recipes super versatile, so that you, the reader can switch it up if you want. I want them all to be easily converted to sugar free and gluten free as well. This is a good one to try some different options with.

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This cake is moist, fluffy, sweet and spicy, Fall on a plate! I dusted with a bit of powdered sugar and added some fruit, a voila, your friends will be so impressed!  I hope you enjoy, and comment with any questions, I am happy to answer any questions about this, another recipe, or vegan cooking in general! Adapted from King Arthur Flour.

Tools I used:

Art and Cook Non-Stick Carbon Steel Bundt Form Pan, 9.5″, Champagne
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red

Vegan Chai Spice Bundt Cake

Posted on by rabbitandwolves85

Created by rabbitandwolves85 on September 19, 2016

  • Prep Time: 15m
  • Cook Time: 1h
  • Total Time: 1h 15m
  • Serves: 8
  • Yield: 1 Cake
  • Category:

INGREDIENTS

  • 1 c Vegan butter( I use Earth Balance)
  • 1 c Brown sugar
  • 1/4 c Maple syrup
  • 2 Flax eggs( 2 Tbsp. Flax meal + 3 Tbsp water=1 egg)
  • 2 tsp. Vanilla
  • 1 c Almond milk
  • 1 tsp. Apple cider vinegar
  • 2 c All purpose flour
  • 1/2 tsp. Coriander
  • 3/4 tsp. Cloves
  • 3/4 tsp. Nutmeg
  • 2 tsp. Cardamom
  • 2 tsp. Ginger
  • 1 tbsp. Cinnamon
  • 1 tsp. Salt
  • 1/4 tsp. Baking soda
  • 1 tsp. Baking powder

INSTRUCTIONS

  1. Preheat oven to 350. Make Flax eggs by mixing flax and water, and make vegan buttermilk, by mixing almond milk and apple cider vinegar.
  2. In a large mixing bowl, cream together vegan butter and brown sugar. Add maple syrup and flax eggs. Add vanilla.
  3. Sift all the dry ingredients in a separate bowl. Start adding the dry ingredients and the almond milk mixture. Alternating, until everything is combined.
  4. Pour into a prepared bundt pan. Bake at 350 for 50-60 minutes, or until a toothpick comes out clean. Top with powdered sugar if you want, and enjoy!
Source: Rabbit and Wolves

 

Vegan Pumpkin Pie Pull Apart Bread 

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My favorite season is upon us! Fall, I have missed you so! I want a cool breeze, I want beautiful leaves falling, I want to make some vegan pumpkin spice lattes (and not be judged). I want to put up spooky decorations and pick out my costume for Halloween. Many of my friends express devastation at the thought of summer’s end, and I’m over here like, is it time to start testing my fall recipes yet? The answer is, yes, yes, a thousand times yes!

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I love pumpkin pie! I have been lucky enough to be born into a family of pretty great cooks, my mom and dad were both good cooks, and my extended family as well. My grandmother is one of seven children, so my dad has a very large family. We used to go every year to one of my grandma’s sibling’s houses for Thanksgiving and Christmas. There was always the most amazing homemade pumpkin pie. The smell and taste of it always makes me feel safe and happy.

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I wanted to update this classic, and of course try to make it healthier. Not to mention, this doesn’t feel so heavy when you eat it, and doesn’t make you want to fall asleep. Just pull off a few small pieces, it’s super satisfying without all that guilt!

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This recipe is incredibly easy, the prep time is a little on the long side since the dough needs to rest for about an hour, but very few ingredients, straight forward and pretty hard to mess up! I recommend eating it warm, with lots of my cinnamon glaze. So fluffy and soft and so much like a fall party in your mouth! I hope you enjoy! Adapted from Crazy For Crust.

Vegan Pumpkin Pie Pull Apart Bread

Posted on by rabbitandwolves85
  • Prep Time: 2h
  • Cook Time: 25m
  • Total Time: 2h 30m
  • Serves: 6
  • Yield: 1 Loaf
  • Category:

INGREDIENTS

Dough

  • 3/4 c Warm water (110-115 degrees)
  • 2 1/4 tsp. Dry active yeast
  • 2 1/2 c All purpose flour
  • 2 tsp. White sugar
  • 1 tsp. Salt
  • 2 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 4 tbsp. Vegetable oil

Pumpkin pie filling

  • 15 oz Can of pumpkin
  • 1/2 c Brown sugar
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. All spice
  • 1/2 tsp. Cloves
  • 2 tsp. Cinnamon
  • 1 tsp. Vanilla

Cinnamon Glaze

  • 2 1/2 c Powered sugar
  • 1/4 c Almond milk
  • 1 tsp. Cinnamon

INSTRUCTIONS

  1. Prepare the dough first. In a bowl, mix together warm water, dry active yeast and 1 tsp. of sugar. Let sit for 5-10 minutes until it is super bubbly and starts to expand.
  2. In a large mixing bowl or a stand mixer fit with a dough hook, add all the dry ingredients, including the remaining 1 tsp. of sugar and stir together to combine.
  3. When the yeast mixture is ready add it to the dry mixture and begin to knead. Add in the vegetable oil. Knead with hands or dough hook until it forms and nice smooth ball, about five minutes or so. If the mixture is too dry, you can a tad more water until everything comes together, but is not too sticky.
  4. Spray a bowl with non stick spray and add the dough ball. Cover with a towel and let rise in a warm dry place for about 60 minutes.
  5. Preheat oven to 375. In a medium sized mixing bowl, combine all pumpkin pie filling ingredients reserving 1/4 C. brown sugar to sprinkle on top and whisk until fully combined.
  6. When dough has doubled in size, split in half, and roll out the dough into a rectangle shape about 1/4 inch thick. Trim the edges so that it is a nice rectangle. Brush pumpkin pie filling onto the top, generously. Then sprinkle with the extra brown sugar. Cut in half lengthwise and then make four more cuts the opposite way to make eight pieces.
  7. In a prepared bread pan, start layering the slices back to back. It helps me to turn the pan on the vertically. Repeat with the second piece of dough and continue to layer. Sprinkle the top with a little more brown sugar, and let proof again for about 15 minutes,
  8. Bake at 375 for about 15-25 minutes. Or until brown and bubbly! Yum, yum!
  9. While the bread is baking, make the glaze. Whisk all the glaze ingredients in a bowl. When the bread is done and has cooled slightly, pour the glaze on top and serve!
Source: Rabbit and Wolves
Tools I used:

Good Cook 9 Inch Ceramic Loaf Dish, Red
Fox Run Marble Rolling Pin with Wood Base, White
OXO Good Grips 4-inch Pizza Wheel and Cutter

Vegan Chocolate Mousse Brownies

by 1 Comment

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Tofu. Yes, tofu. The answer to most of my food problems. What can you grill, fry or bake? Tofu. What can be sweet or savory? Tofu. What tastes great in any marinade? Tofu. Sometimes I forget, while trying to be super innovative, that sometimes all I need is an old standard. I having been trying for weeks to get a mousse that I like, that is the proper texture and flavor I am looking for. I have had many fails in the past month or so, trying to figure out what I think is the best method and base for a chocolate mousse and custard. I have been trying a lot with aquafaba, and I get a nice meringue, but nothing that holds up for what I wanted. I have tried making a standard type custard on the stove with almond milk and some different thickening agents. Most tasted good, they all looked super gross after sitting for a while.

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My husband Chris and I were discussing my frustration a few days ago, and I thought what if I go old school and try some tofu? So I did, and I know most everyone has told me to use silken tofu, and I think silken tofu is great for different things. It is wonderful in smoothies, I love fried silken tofu that I get at my favorite dim sum restaurant, but I didn’t think it would work for what I was trying to accomplish. So, this recipe uses firm tofu, not extra firm, but firm. It holds up really well, and my daughter even left the leftovers from her brownie out for hours and my husband ate it and delightedly said “this is still the best chocolate mousse ever, and it has been sitting out for a long time!”

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So, now that you have the story of the mousse, I will now state, that I definitely didn’t want to bore you, so I decided I could improve upon some boring old chocolate mousse. What makes everything better? Answer: a brownie. So I can up with possibly the easiest brownie recipe in the history of time, as well as being one of the most delicious. There are only 7 ingredients in the brownie and only 5 ingredients in the mousse. They both could be eaten separately and stand up as an exceptional dessert all by themselves. However, if you want to impress everyone. put that s#$@t together. I promise, you will thank me later. Adapted from Martha Stewart.

Ingredients:

Chocolate mousse:

4 oz. Dark chocolate

1 block firm tofu(drained)

1/2 C. Almond milk

1 1/2 C. Powdered sugar

1 tsp. Salt

Brownies:

2 C. All purpose flour

3/4 C. Cocoa powder

1 tsp. Salt

2 C. Sugar

1 C. Vegan butter ( I use Earth Balance)

1 tsp. Vanilla

1 1/2 C. Almond milk

Directions:

  1. Make your mousse. Melt the dark chocolate in the microwave in 30 second intervals, stirring every 30 seconds, until melted.
  2. Warm almond milk in the microwave for about 30 seconds as well, you want it warm to the touch, not super hot.
  3. Add all of the mousse ingredients to a food processor and process until it becomes super smooth. It will take a few minutes, scrap down the sides during the process if needed.
  4. Put mousse in fridge to set up while you make the brownies.
  5. Preheat oven to 350. In a medium mixing bowl sift all the dry ingredients together and set aside.
  6. In a large mixing bowl, cream together the vegan butter and sugar. Add the vanilla.
  7. Start adding the dry mixture and almond milk a little at a time, alternating until everything is incorporated.
  8. Pour into a 8×8 pan for very thick brownies or a 9×13 for thinner. Bake for 25-35 minutes depending on the thickness, or until a toothpick comes out clean.
  9. Let cool completely and then top with mousse. Refrigerate for a little while to make sure mousse sets up on top and then cut and serve!

Tools I used:

Hamilton Beach 70730 Bowl Scraper Food Processor
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red

If you make this recipe, I would love you to leave some feedback. I want to make sure I am doing a good job!

Gluten-free Vegan Chocolate Chip Sea Salt Cookies 

by Leave a Comment

I have major stomach problems, I have tried a lot of different things to make it better, what seems to help the most is not eating dairy of course, but also not eating gluten seems to help. So in an effort to not eat much gluten, I decided to come up with more gluten free recipes.

When my husband, daughter and I lived in New York City, I worked in the West Village. Next door to my work was an awesome little bakery. They made the greatest chocolate chip sea salt cookies. I tried not to eat too many, but resistance was futile. I have been missing New York so much recently, so I tried to recreate the cookies I loved so much, but gluten-free and vegan!

This recipe is super easy, you don’t need one million ingredients, and it is pretty fool proof. I hope you enjoy! Adapted from My Gluten Free Kitchen.

Ingredients:
1/4 C. Vegan cream cheese

1/2 C. Vegan butter ( I use Earth Balance)

1 C. Brown sugar

1/2 C. White sugar

2  tsp. Vanilla

2  flax eggs ( 2Tbsp flax meal + 3 Tbsp water = 1 egg)

3 Tbsp. Almond milk

2 1/4 C. Gluten-free all purpose flour( I used Bob’s red mill)

1/2 tsp. Xanthan gum

1 tsp. Baking soda

3 tsp. Sea salt + more for sprinkling on top

1 1/2 C. Dark chocolate chunks

1/2 C. Mini dark chocolate chips

Directions:

1. Preheat oven to 350.

2. In a large mixing bowl, cream together vegan butter, vegan cream cheese and sugars.

3. Add flax eggs and vanilla.

4. In another bowl, sift gluten-free flour, xanthan gum, and baking soda. Add sea salt.

5. Add almond milk and dry mixture to the wet, and stir together.

6. Add the chocolate chips and chunks. Mix just until chocolate is incorporated.

7. Roll about 2 Tbsp. of dough into a ball and put on baking sheet lined with parchment paper. Press each ball down a bit and top with more sea salt.

8. Bake at 350 for 12-15 or until brown.

Enjoy!

Tools I used:

Wilton Recipe Right 3 Piece Cookie Pan Set
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
OXO Good Grips Medium Cookie Scoop

Vegan Peanut Butter Pie Ice Cream 

by 1 Comment

I don’t remember much about my mom, I don’t really know her. The last time I lived with her, I was very young. My brother and I moved in with my dad when I was in middle school, and I haven’t had a relationship with my mom since then. So, about twenty years later, I have very few good memories of her. What I do remember being good, was how much she loved to cook. She loved us, I know, she just wasn’t capable of caring for children. She showed us love with food, which caused a few problems for me down the road. One of her specialties was peanut butter pie!

It was my favorite, and oh my god, was it good, and oh my god how unhealthy. This is one of the best things I remember about my mom. I want to keep the memories. I just want to feel less guilty about eating this decadent treat. This update is vegan of course, but also refined sugar free! The first spoonful of the ice cream and I knew I had done it. It tastes exactly like my mom’s pie, but better, because I can feel good about giving this to my daughter!

Please enjoy and share with the ones you love!

Ingredients:

1 1/2 C. Almond milk

1 1/2 C. Coconut cream ( I use Trader Joes)

1 C.  Creamy natural peanut butter

1 1/2 tsp.  Vanilla

2/3 C. Agave

1 tsp. Salt

1 C.  Crushed vegan graham crackers

3/4 C.  Crunchy peanut butter  (optional)

Directions:

1. Combine all ingredients except graham crackers and crunchy peanut butter in a large mixing bowl.

2. Beat with an electric mixer for a few minutes until it start to get a bit fluffy.

3. Put mixture in fridge while you set up your ice cream maker. My ice cream maker needs to be in the freezer over night, so make sure you check yours.

4. After chilling mixture for a few minutes, pour into machine and follow the manufacturer’s directions.

5. Once machine stops, fold in crushed graham crackers and crunchy peanut butter.

6. Place into freezer safe container and freeze for at least 4 hours or over night.

Enjoy!

Tools I used:

Conair Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)

OXO Good Grips Trigger Ice Cream Scoop

 

Vegan S’mores Oatmeal Cookies 

by Leave a Comment

If any of you have been paying attention, or know me, you know, I hate summer. Enough about the bad things though, here is something I felt like I needed to lay on you before summer was over. I have a million ideas for Fall and Winter flavors, but summer is a hard one for me. What is more quintessential in the summer than s’mores, though? Nothing. 

I have been toying with other s’mores flavored items since Trader joes made my life more amazing, by presenting everyone with their vegan marshmallows. They are delicious and about half the price of other brands! Also, I love oatmeal cookies. My dad used to get use the little debbie oatmeal pies and all was right in the world when I shoved one of those in my mouth!  This is a very similar flavor, with a summer time twist.

These are so simple, you are really just throwing stuff together, baking (a little under done) slapping some marshmallows on top, broiling, topping with chocolate. Easy, quick, amazing!

They are soft, not too sweet, just right, can’t eat just one! You don’t have to feel guilty with my plant based deliciousness. So, go ahead, eat a few!

Ingredients:

2 C. Rolled oats

3/4 C. All purpose flour 

3/4 C. Crushed graham crackers

1/2 tsp. Baking soda 

1/2 tsp. Baking powder 

1 tsp. Cinnamon 

1 tsp. Salt 

1/2 C. Vegan butter ( I use Earth Balance)

1/2 C. Brown sugar 

1/4 C. White sugar 

2 flax eggs  (2Tbsp flax meal + 3 Tbsp water = 1 egg ) 

2 Tbsp. Almond milk 

1 tsp. Vanilla 

12 Vegan marshmallows( I used Trader Joes)

Dark chocolate chunks

Directions:

1. Combine all dry ingredients in small mixing bowl. Set aside.

2. Cream vegan butter and sugar together in large mixing bowl or stand mixer. Add flax eggs, almond milk and vanilla.

3.  Add dry mixture, and combine until everything is incorporated.

4. Refrigerate for 1 hour. Preheat oven to 375.

5. Scoop about a Tablespoon of dough and form a ball, then slightly flatten on pan.

6. Bake for 8-10 minutes( slightly under bake, you will be putting them back in the oven)

7. Cool for a few minutes, top with half a marshmallow. 

8. Set oven to broil, broil cookies for a minute or two until the marshmallows are brown.

9. Let cool for a minute, top with dark chocolate chunks. Thank me later!

 

 

Vegan Gluten Free Nutella Cookie Truffles

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Many of you may have noticed my previous post, I dove head first into the dream that is vegan, refined sugar free nutella. I have been using this on everything. Also, I now have a million ideas about how to incorporate this into my favorite recipes. Look forward to a lot of delicious breakfast items and desserts in the very near future. This idea came about by just thinking of some healthier desserts items that I think are fool proof and anyone who says they would be vegan, but they don’t know how to cook, this ones for you. This is a no bake, one bowl recipe, with very few ingredients. You do have to make the nutella first, but then you can just use the food processor without cleaning it, and save the rest of the nutella for your morning toast!

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My daughter was super pumped to help, this is so easy she probably could have done it herself, and she did do all of the sprinkle topping! Please enjoy! I love what I create, and I hope you will love these as well!

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Ingredients:

2/3 C. Vegan Nutella

20 Gluten free chocolate sandwich cookies( I used Trader Joe’s Gluten Free Joe Joe’s) (You can also use regular oreos or whatever you like)

2 Tbsp. Almond milk

1 C. Dark chocolate

Rainbow sprinkles

Directions:

  1. Put the vegan nutella, cookies and almond milk in a food processor. Process until it forms a semi wet ball.
  2. Scoop about a tablespoon of the mixture and form a ball and place on a baking sheet that is lined with parchment paper.
  3. Freeze for at least an hour.
  4. Melt dark chocolate in the microwave for 30 second intervals, stirring after each interval until completely melted.
  5. Dip or top balls with chocolate and top with sprinkles. Freeze again for 30 minutes or so, and enjoy!
  6. You can keep them in the fridge after that and pop one in your mouth whenever it strikes your fancy!

Tools I Used:

Conair Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel

OXO Good Grips Small Cookie Scoop

Chef’s Quality Rainbow Sprinkles, 7 lb