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Desserts

Vegan Nutella 

by 1 Comment

Nutella is amazing, if you have ever dug a big spoonful right out of the jar, and into your mouth, you have lived a good life. However, then you may have looked at the ingredients and calorie content, and felt a little less awesome. This is the exact scenario I was in right before I stopped eating meat over a decade ago.

The flavor still haunts me though, and the ideas I have of what I could do with some vegan nutella are endless. So, I concocted a sugar free, dairy free, gluten free version that I will be linking back to, probably often! So, please enjoy!

Ingredients : 

1 1/2 C. Roasted hazelnuts

1/4 C. Cocoa powder

1/4 C. Almond milk

10-12 Dates (pitted)

1/2 tsp. Salt

Directions:

1. Put all the ingredients into a food processor. Blend until super smooth.

2. Adjust seasoning, you can add more dates or another sweetener if it needs to be sweeter or more salt if it needs it.

3. Make sure the consistency is nice and smooth and not too liquidy or too thick. You can add more hazelnuts or more milk.

4. Enjoy on toast, in recipes, and anything you desire!

Vegan Pineapple Coconut Bread

by 5 Comments

So, we had a potluck to go to yesterday, a welcoming back party for some of my best friends! Saturday, I knew I wanted to bake for the occasion, but something simple and easy to transport. Every time I make a cake or cupcakes for an order or a party where I have to take it to a different location, I freak out the whole drive. I usually make Chris drive, and hold whatever it is, as if it is an infant. So, I decided this was not how I wanted to play it for this party. I just wanted to relax with friends! I also thought tropical flavors would be appropriate, as it was around 100 degrees outside yesterday.

I had everything I thought I would need to make pineapple coconut bread. It would be easy, and incredibly simple to transport. I just let it cool all the way and wrapped it in tin foil, it was a great success and delicious and everyone loved it!

I could not stop eating this. It is super light, sweet, but not too sweet and was a fabulous pretty fool proof, insanely easy potluck dish! Please enjoy!

Ingredients:

3 Tbsp. Vegan butter ( I use Earth Balance )

3 Tbsp. Vegetable oil

3/4 C. Sugar

2 Flax eggs ( 2 Tbsp. Flax meal + 3 Tbsp. Water=1 egg )

2 1/4 C. All purpose flour

1 tsp. Baking powder

1 tsp. Salt

3/4 C. Coconut cream ( I use Trader Joes )

1/3 C. Pineapple Juice

Glaze:

2 1/2 C. Powdered sugar

1/4 C. Pineapple Juice

Topping:

3/4 C. Toasted coconut

Directions:

1. Preheat oven to 350. Make your flax eggs.

2. Cream together vegan butter, oil and sugar.

3. Add in flax eggs.

4. Mix dry ingredients in a medium sized bowl. Then combine the coconut cream and pineapple juice in another bowl.

5. Start adding the flour mixture and coconut and pineapple mixture, alternating until everything is incorporated.

6. Pour into a prepared loaf pan, and bake for 60 minutes, or until toothpick comes out clean.

7. Make the glaze: Mix powdered sugar and Pineapple Juice. Wait until the bread is cool, and pour over.

8. Toast your coconut, sprinkle on top of glaze.

Tools I used:

Wilton Recipe Right Medium Loaf Pan
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Vegan Mini Mint Chocolate Chip Donuts

by 1 Comment

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I haven’t used my Wilton mini donut pan in quite a while, it was just staring me right in the face screaming “use me, use me, you know you need mini donuts in your life.” I originally purchased the pan for an event I catered that requested mini vegan desserts, and lots of them. I came up with mini pies, donuts, cupcakes and cookies. They were such a big hit, I got a lot more requests for mini desserts, and I love doing them! Anyways, that was over a year ago, and I have not had an occasion recently to pull it out and put it to good use.

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Today, I decided to give the mini donut pan a turn in the oven, but what to do, what to do? One of my husband’s favorite flavor combos is chocolate and mint, so I decided to create something based on that. I then thought to myself, I wonder how many calories would be in one, this may be a low calorie sweet treat you could have a few of and not feel so bad. I do generally try to watch my calorie intake just a tad and make sure I am exercising enough. So I calculated the calories, mostly for my own piece of mind, and guess what? They are only 35 calories each! You could have a few for dessert, and feel really good about it. There is a small amount of sugar, and I used organic sugar, just to make myself feel even better.

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These babies are so scrumptious, and fluffy and light. They also remind me of my favorite time of year(other than Fall), Winter! I know it is summer, but I am more than ready for it to be over! Bring me pumpkin, bring me mint, bring me cranberries…please! So enjoy these (almost) guilt free winter inspired treats!

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Ingredients:

2 C. All purpose flour

1/2 C. Organic sugar

1/2 C. Dark chocolate(vegan) mini chips

2 tsp. Baking powder

1 tsp. Salt

3/4 C. Almond milk

1 tsp. Apple cider vinegar

2 Flax eggs (2 Tbsp. Flax meal+3Tbsp. Water=1 egg)

2 Tbsp. Vegan butter( I use Earth Balance), melted

1/2 tsp. Mint extract

Vegan Green food coloring(optional), to desired color

Glaze:

1/2 C. Dk. Chocolate

1 Tbsp. Coconut oil

Directions:

  1.  Preheat oven to 375. Make flax eggs. Make vegan buttermilk, by mixing the almond milk and apple cider vinegar together and set aside.
  2. Mix flour, sugar, chocolate chips, baking powder and salt in a large mixing bowl.
  3. Add in flax eggs, vegan buttermilk and melted vegan butter. Mix until everything is combined.
  4. Add mint and food coloring.
  5. Grease a donut pan, mini or regular, and using a piping bag or large plastic bag filled with dough, pipe dough into pan.
  6. Bake for 6-8 minutes if using mini pan, a little longer for regular sized donuts.
  7. Microwave chocolate and coconut oil for 30 second intervals, stirring after each interval until melted.
  8. Once donuts are cooled, dip in chocolate glaze. Eat ’em all!

This recipe makes about 4 dozen mini donuts and probably about 1 dozen or so regular. Only 35 calories if you make mini ones! This is a very easy just throw everything together, pretty hard to mess up recipe, and four year old girl approved!

Tools I Used:

Wilton Nonstick 12-Cavity Mini Donut Pan
Wilton Disposable 16-Inch Decorating Bags, 12 Pack

 

Vegan Blueberry Cheesecake Popsicles 

by Leave a Comment

Sooooo, I have been meaning to try this for a while. I guess I just didn’t feel like cleaning the food processor, but then I realized I only need one bowl and 9 ingredients. Today I was feeling a bit tired and run down, my almost four year old daughter has been getting up really early lately, and then, I am usually going non stop all day without much sitting down. Also, on top of everything I did a spin class this morning. So, when I was ready to do some work, I was exhausted.

The result of my laziness was these perfect, creamy, and fruity pops. They are so simple, and an insanely delicious. All you need is a food processor and some popsicle molds! 

Ingredients : 

1 C. Vegan cream cheese 

1/4 C. Vegan greek yogurt or vegan sour cream  ( I used Daiya Blueberry greek yogurt)

1/3 C. Coconut cream ( refrigerated, I used Trader Joes)

3/4 C. Powdered sugar 

3/ 4 C.  Frozen blueberries 

1/3 C. Graham crackers

2 Tbsp. Vegan butter( I use Earth Balance)

A few extra fresh blueberries if you want, I put three in each pop.

Directions:

1. In a food processor, put everything except the graham crackers and earth balance. Blend until smooth.

2. In the bottom of your popsicle molds, place a few blueberries in each. Spoon your cheesecake mixture evenly into each leaving about an inch for the crust.

3. Mix together the graham cracker crumbs and earth balance in a small bowl.

4. Top each pop with graham cracker crust and put in the sticks.

5. Freeze for at least 6 hours. Enjoy!

Vegan Soft Batch Cream Cheese Chocolate Chip Cookies 

by 3 Comments

Holy crap, these are so good. I love soft cookies, and my husband loves crunchy cookies, but even he was super into these. The edges are crunchy and the center is soft. Eat them warm, that is my suggestion! 

I have kind of been avoiding a chocolate chip cookie recipe, mostly because I am trying to be more inventive. I caved though, when I got the idea to make a soft batch cookie using vegan cream cheese. They are glorious, I am pretty proud of myself and happy with my decision. Also, they are super easy and kids can help! 

I made these babies huge, so under those circumstances, this recipe make a dozen, but if you make them smaller, you can make a lot more. 

Ingredients:

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

1/3 C. Vegan cream cheese ( I used follow your heart)

1/2 C. Brown sugar 

1/2 C. White sugar 

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

1 1/2 tsp. Vanilla 

2 1/4 C. All purpose flour 

2 tsp. Corn starch 

1 tsp. Baking soda 

1/2 tsp. Salt 

2 C. Vegan chocolate chips ( I used mini ones)

Directions:

1. Cream together vegan butter, vegan cream cheese and sugars.

2. In a separate bowl, mix all the dry ingredients, set aside.

3. Add flax egg and vanilla to the wet mixture.

4. Add the dry ingredients to the wet and mix until everything is incorporated. Add the chocolate chips and stir in.

5. Refrigerate dough for an hour. 

6. Preheat oven to 350. Scoop dough into pan with parchment paper or silicone mat, and bake for 15-18 minutes or in golden brown.

7. Dunk in almond milk or make an ice cream sandwich,  the possibilities are endless!