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Vegan Oatmeal Raisin Cookies. There is always time for another vegan oatmeal cookie recipe. These vegan oatmeal raisin cookies are so good, you’ll love them even if you don’t love raisins. Seriously. I’m not a massive fan of raisins, in that you won’t generally find me eating a handful of raisins ever, but I’ll eat them when they come mixed up with salted peanuts or when they’re in a dessert (like this vegan chocolate tiffin, then they’re awesome!). And in these cookies, they are so good and mix in so well with the other flavors, it will pretty much make a raisin convert out of anyone. We’ve already done a bunch of oatmeal cookie recipes on this blog but there is always space for more. If you have, then you know how good they are and how good this one is going to be too! The raisins When I first tested these cookies, I could only find jumbo raisins in the store, and those did not work out well at all.

So don’t use jumbo raisins! Not just any ol’ oatmeal cookie These vegan oatmeal raisin cookies are super quick and easy. A Quick and Healthy Dessert: Dairy-free Blueberry Chia Seed Pudding. Quick and healthy dessert anyone? Chia seed pudding is the EASIEST dessert you can make. You just mix the ingredients together, place in the fridge, and let it set.

The chia seeds do their magic and soak up the coconut milk, thickening the pudding. Now, if you are unfamiliar with chia seeds, let me introduce you! They are one of those awesome super foods, full of fiber, protein, and Omega-3 fatty acids. Pretty amazing little guys. I’ve made chia seed pudding many different ways. Dairy Free Blueberry Chia Seed Puddingserves 2 1 cup So Delicious unsweetened coconut milk1/4 cup fresh blueberries2 tablespoon pure maple syrup1/2 teaspoon pure vanilla extract1/4 chia seedsadditional fresh blueberries, for garnish Add coconut milk, blueberries, maple syrup and vanilla to blender. Dairy Free Blueberry Chia Seed Pudding Author: Sarah Bakes Gluten Free Treats Serves: 2 Ingredients Instructions Add coconut milk, blueberries, maple syrup and vanilla to blender.

Almond Butter Chocolate Mousse - Vegan Richa. Avocado Bubble Tea | Paradise Grove Avocados. Ingredients: 1 cup avocado, mashed 1 cup green tea 6 ice cubes 1/2 cup sweetened condensed milk 1/4 cup pearl tapioca Directions: Prepare tapioca according to package directions, set aside. Process other ingredients in food processor. In a chilled glass, put the tapioca at the bottom and pour the blended tea over it. Drink through a wide straw. *Recipe adapted through Food.com. Blog. With so many vegan cookbooks on the market now, it can be hard to choose a selection for our own kitchen. When I began my vegan journey, there were (literally) 2 or 3 vegan cookbooks at the time. Now, there are hundreds and hundreds (have we broken a thousand yet?) , and choosing just a handful can feel overwhelming. Yet, once in a while a new book comes out that really breaks some new ground.

I felt Ricki Heller’s book did so, and I feel the same way about Richa Hingle’s Indian Vegan Kitchen. We have had many vegan cookbooks for comfort foods, soups, gluten-free foods, salads, raw foods, desserts, and many cuisines. However, the authenticity of Indian cuisine was still untapped. If you aren’t familiar with Richa, she is an award winning recipe developer, blogger, and photographer behind VeganRicha.com. I am a big fan of Indian spices and flavors, and how much legumes and vegetables are favored. So, I was quite excited to get my hands on Richa’s book to experiment with new recipes! 1. Coconut Lemon Meltaways - The "No Guilt" Version That Will Knock Your Socks Off! - Page 2 of 2 - HealthyRecipeBuzz.com. So you don’t have to actually cook these luscious Coconut Lemon Meltaways…instead you can put them in a food dehydrator for about an hour and fifteen minutes or in the lowest setting in your oven.

The goal is to get them dry on the outside but moist on the inside. The optional way is to just freeze or chill them an hour in your fridge or freezer. They will be very soft if you do this. Here is how I made them with less sugar. Coconut-Lemon Meltaway CookiesStep 1.Dry Ingredients 1 & 1/2 cups Almond Flour (you can make this, or buy it – however most store bought Almond flour is not raw) 1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well) 1/3 c Coconut Flour 2 big pinches of Salt Mix all of your dry ingredients together – set aside and move onto the next step.Step 2.

Thank you to addictedtoveggies.com for sharing this recipe. Source and Photo Credit: addictedtoveggies.com. Coconut Milk Fudge. Easy Dark Chocolate Avocado Truffles. With Valentine’s Day coming up, I’ve got chocolate on the brain. Instead of relying on a box of store-bought confections this year, I highly recommend making these dark chocolate truffles. Calling for just a handful of ingredients, they are quick and easy to prepare, and will impress the socks off your loved ones! While most recipes rely on heavy cream or butter, these truffles get their creaminess from a ripe avocado. If you don’t care for the flavor of avocado, don’t worry– all you’ll taste is the chocolate! Depending on your sweet tooth and dietary needs, this recipe is completely adaptable to your tastes.

However you make them, they’re sure to disappear as quickly as they come together! Dark Chocolate Avocado Truffles makes 12 Adapted from Apple of My Eye Ingredients: 6 oz. dark chocolate (I used 67% chocolate chips) 1/3 cup mashed avocado (about 1 small avocado) 1/2 teaspoon vanilla extract pinch of salt 2 tablespoons cocoa powder, for rolling (optional) Directions: Prep time: Total time: Gluten-Free Vegan Creamy Key Lime Pie {Paleo} l Gluten-Free Vegan Love. {Gluten-Free, Vegan, Paleo, Refined Sugar-Free} I was recently invited to partake in a virtual potluck for the 1 year anniversary of Ilene’s blog The Colorful Kitchen. Ilene is a health coach and has many gluten-free, vegan, and refined sugar-free recipes on her blog — all things I dig, as you know , so it was easy to jump in and partake in the celebration.

I was pondering what kind of a dessert I would bring to a healthy vegan potluck and finally decided to share my recipe for a gluten-free vegan creamy key lime pie for the occasion, which happens to also be refined sugar-free and suited to a paleo diet. Key lime pie used to be one of my most favorite desserts, and sadly since it’s traditionally filled with a ton of sugar, dairy, eggs, and gluten, it was a dessert I thought I had to leave behind… When I recently made a refined sugar-free and vegan lemon curd, someone suggested in the comments using avocado in it as a substitute for silken tofu. Crust Ingredients Filling Ingredients . Healthy Fudge Recipe to Blow Away All Other Fudge Recipes. Raw Coconut Macaroons (Only 5 Ingredients!) If you know me, you know I love my sweets. I don’t think I could ever give up having something a little sweet every day. The way I used to satisfy my sweet cravings before I stopped eating conventional processed junk food vs. now, is like night and day.

Back then, I would eat anything sweet, including those treats full of artificial ingredients and a ton of refined sugar with lots of high fructose corn syrup. Now, I go for the most real organic ingredients available that have a nice dose of nutrition but can be sweetened to create a dessert. This simple, fast, and easy to make recipe does just that! Most desserts out there are empty calories that keep you wanting more, but this dessert is different. This recipe includes a nice dose of healthy fats that satisfy you quickly so you don’t overeat. I used to buy similar raw macaroons at my local organic restaurant and at Whole Foods, but now that I make these in big batches and freeze them, I’ve always got some handy. Xo, Vani. Raw Lemon-Lime Cheesecake with Fresh Mango Sauce (vegan and gluten-free) – Easter Menu and Tips, Part One. This post is “part 1″ of an Easter post. I was going to give you savory and sweet recipes all in one post – plus Easter Egg Hunt ideas, but it was shaping up to be far too long.

So, today we talk about dessert recipes for Easter, as well as ideas for your vegan Easter Egg Hunt! Before the weekend, I will bring you another post with some savory dishes that I think are perfect for Easter and welcoming Spring! Mention “dessert” and I think of chocolate. Wait, ice cream. Who says we can’t enjoy both? This is my Raw Lemon-Lime Cheesecake with Fresh Mango Sauce from LTEV. Raw Lemon-Lime Cheesecake with Coconut Nut Crust and Fresh Mango Sauce gluten-free, raw, oil-free link to RECIpage to print/share Raw cheesecakes trump any tofu or soy cream cheese version (at least for me)!

Crust: 1 cup raw almonds (soaked preferably, this is about ¾ cup raw, unsoaked almonds, see note) 1 cup pecans (soaking not necessary) ¾ cup pitted medjool dates ¼ cup unsweetened shredded coconut 1 tsp pure vanilla extract. Sarah Bakes Gluten Free Treats: gluten free vegan chocolate hazelnut torte. The month of April is here and that means Easter is right around the corner! A holiday to gather with family and friends, hunt for Easter eggs and enjoy a delicious meal together. There is usually baskets of candy involved too (for the kids and adults).

There are so many fun treats that you can make for Easter. You could go with raspberry hand pies, carrot zucchini cake or frosted sugar cookies. You could also go the chocolate route, which is always a good idea. Always. Bob's Red Mill has a whole new line of nut meal/flours. Layers of chocolate hazelnut cake, filled with hazelnut buttercream, covered with chocolate ganache and coated with the hazelnut meal. Need something new and exciting to try for your Easter celebration this year? Gluten free vegan chocolate hazelnut torte serves 8-10 chocolate hazelnut cake chocolate ganache Preheat oven to 350 degrees. Place one layer of cake on serving platter or cake stand. Vegan Banana Pudding, Southern Style, with Coconut Milk. Southern-style banana pudding made vegan with coconut milk Vegan banana pudding is the perfect conclusion to any meal and its appearance at the table will invariably be met with cheers! Our vegan version of Southern-style banana pudding uses coconut milk to get the creamy richness that egg yolks give the vanilla custard in the non-vegan version.

Instead of the meringue called for in the non-vegan version, this banana pudding recipe calls for Coconut Cream as a topping. Total prep & cook time: 30 minutes, plus two hours for chilling Serving Size: 8-12 Nutrition Data, 172g Serving: 341 cal, 45g carb, 17g fat, 179mg sodium, 2g fiber, 20g Sugars, 2g protein, low Cholesterol, low Sodium. Ingredients: Directions: Recipe Tips: If you can’t find vegan vanilla wafers, substitute vegan graham crackers, ladyfingers, or other vegan cookies. To make this banana pudding recipe gluten-free, substitute gf vanilla cookies. Your comments & questions help improve our recipes, so don't be shy! Vegan Lemon Meringue Pie [With Aquafaba!] | Nature’s Path. Virtual Vegan Potluck: Creamy Key Lime Pie - The Colorful Kitchen.