Fluffy, soft, and ultra buttery. These date-sweetened scones are embedded with gooey chunks of dark chocolate and soft dates, and crunchy bits of sliced almonds. Also, vegan and refined-sugar free.…
vegan dessert recipe
Healthy, vegan, and simple chocolate chip walnut banana bread. Packed with a lot of deliciously sweet and chocolatey flavor.…
Believe me when I tell you that this cake is refined sugar-free and gluten-free. A cake with no sugar? Yeah, that’s possible. Gluten-free cake that doesn’t fall apart? Yep, I did that.
A decadent double chocolate cake that’s moist, fluffy, and melts in your mouth. Paired with a creamy chocolate peanut butter frosting and fresh raspberries.
This cake is sweetened with a blend of dates and a touch of maple syrup. You can leave those refined sugars in your pantry for this one.
To make it simple I used an all-purpose gluten-free flour blend from Bob’s Red Mill. Mixing a bunch of gluten-free flours together and hoping it works was something I was not trying to do…so I made it simple for you! This blend has always been my favorite (not sponsored) and has never failed me.
The frosting has a few simple ingredients: peanut butter, cocoa powder, maple syrup, and almond milk. Straight to the point, but so so delicious!…
You may or may not be thinking…haven’t you already posted a recipe for vegan brownies? Yes, that is true…but trust me these are even better.
I slightly altered the ingredients and measurements. It resulted in an even more fudgy texture, slightly crackly top, and ultra chewy mouthfeel. The brownie you have been dreaming of? I got you.
What changes did I make?
Although coconut oil may be a bit healthier than vegan butter I wanted to make these the best brownies they could be. Since butter has a higher fat content, it will aid the sugar in creating a nice crackly top. It also helps with the moist and fudginess of the brownie.
The original recipe had more flour, however, the last thing I want are these brownies to be cakey so I decreased the flour from 2 cups to 1 1/2. What happened? even more fudgy action!
I also did a bit of research on the science of baking an ultimate brownie and they recommended that you melt butter, get it hot, and stir in the sugar vigorously. This helps with the crackly top and chewy texture….
Yes, you read that right. Vegan strawberry pop tarts. First of all, the biggest accomplishment I made for this recipe was the stamp of approval from my little sister. She even said it tastes better than the real thing which is a lot coming from her.
This “gourmet” pop tart will take you right back to your childhood. With the jelly-like strawberry jam in the middle, slightly hollow center, crispy edges, and sweet icing topping…it truly is close if not better than the original pop tart.
Flaky and buttery pastry dough stuffed with sweet homemade strawberry jam and drizzled with a simple icing and rainbow sprinkles.
If you’re looking to make the icing a lower sugar healthier version I got the recipe for you. Simply mix together 2 tbsp coconut cream, 1 tbsp coconut oil, and 1 tbsp maple syrup. It will be a little runnier than traditional icing but will save you the extra grams of sugar. …
As summer is ending…yes I know that is sad to hear…we have to take advantage of all the fresh fruits that are ripe on our counter. For me, that includes pineapple and mango.
Now you could go the simple route and make a fruit salad, but why not puree it with a bit of sugar, starch, simmer it down and pour it over an uber creamy and delicate pannacotta? Now that is what I am talking about.
A soft, delicate coconut-based pannacotta topped with a sweet & creamy pineapple mango sauce and fresh strawberries. With hints of fresh vanilla bean, this will truly excite your taste buds.
Panacotta may seem like a hard challenge to endeavor considering it is traditionally made from heavy cream and milk. However, with the help of the high-fat content from the coconut milk and thickening agent of agar agar, your vegan pannacotta dreams will come true.
Agar agar is a natural vegetable gelatin derived from the sea. It acts as a thickening agent to produce bouncy and jello-like consistencies. You could also use it to create creamy and thick vegan cheeses!
Since coconut milk has a high-fat content it cooks down and becomes pretty thick. It also aids in the ultra-creamy texture that pannacotta traditionally has.…