vegan desserts

These decadent bars are one of our favorite vegan desserts!

Vegan Desserts: Peanut Butter Cookie Bars

creamy peanut butter

coconut oil

maple syrup

vanilla extract

Heaping ½ teaspoon sea salt

almond flour

maca powder (optional)

vegan chocolate chips

walnuts

cacao or cocoa powder

sea salt

medjool dates

water

Flaky sea salt

Line an 8x8-inch baking pan with parchment paper.

In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and maca, if using, and stir to combine (the mixture will be thick). Fold in the chocolate chips and press into the pan. Place in the freezer so that it firms up a bit while making the next layer.

In a small food processor, pulse the walnuts, cacao powder, and sea salt until the walnuts are well chopped. Add the dates and pulse to combine, adding 2 tablespoons water if the blade gets stuck. Process until smooth, then spread onto the cookie layer. Sprinkle with sea salt if desired. Freeze for 30 minutes (this will help them firm up, making them easier to cut). Remove and slice into bars. Store remaining bars in the fridge.

These Vegan Pumpkin Muffins are made with easy pantry ingredients and taste so delicious! They&#039;re moist, fluffy, and soft and freeze so well too!

Vegan Pumpkin Muffins

baking powder

baking soda

cinnamon

pumpkin pie spice

sugar

pumpkin puree ((244 grams))

oil ((66 grams) any oil)

milk + 2 tablespoons ((150 milliliters) any vegan milk works)

vanilla extract (optional)

pumpkin seeds

Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.

In a medium-sized bowl, sift the Bob&#039;s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.

In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.

Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.

Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings - I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.

Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.

Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!

Make these easy, vegan lemon lavender bars for your next dinner party. This light and aromatic dessert will impress all your guests, even if they aren't vegan.

Vegan Lemon Lavender Bars

Sugar

½ Cup Vegan Butter, melted

¼ Cup All-Purpose Flour

Tbsp Ground Lavender, culinary grade

Salt

Cup Sugar

½ Cup Cornstarch

Lemon lemons

¼ Cup Califia Farms Oat Barista Blend

turmeric, little less than 1/8th tsp

¼ Cup Vegan Butter

Flour

Preheat Oven to 350F

Line an 8x8 baking tray with parchment paper leaving some of the parchment paper hanging from the edges. This will make it easier to take your lemon bars out.

For the shortbread

In a bowl, add sugar and melted butter. Whisk until combined. Add your flour, ground lavender, and salt. Using a rubber spatula, mix until combined and it forms a dough.

Bake the Shortbread

Press it out until it’s evenly spread out. Bake in the oven for 10-12 minutes. Once finished baking, remove from the oven and set aside to cool while you make your lemon curd.

For the Lemon Curd

In a saucepan, add the sugar, cornstarch, lemon juice, lemon zest, turmeric, and Califia Farms Oat Barista Blend. Whisk it until it’s well mixed. 

Heat the Curd

Heat the mixture up over a stove on medium heat and keep whisking until it starts to thicken and form a custard-like consistency. Be sure to scrape the sides as you are mixing. Once it’s thickened up to a custard-like consistency, remove it from the heat. 

Finish the Curd

Add your vegan butter and mix it in until the butter has melted and is combined. Carefully fold in your flour until it’s just combined, being sure not to over mix.

Assemble the Lemon Curd

Pour your lemon curd over your lavender shortbread and spread it out evenly with a rubber spatula or spoon. Bake in the oven for 15 minutes. Remove from the oven and let it cool for 10-15 minutes. 

Store the Bars

Once it's cooled down a bit, chill in the fridge for 1 hour or until the lemon curd has firmed up a bit. Cut into 9 large bars or 16 small squares. Dust on some powdered sugar and enjoy!

https://www.youtube.com/watch?v=4Ad7AM3cLyo

Is there anything else better to treat yourself within the summertime than lemon bars? Yes, there is and they’re not just lemon bars, they’re Lemon Lavender Bars. A light and aromatic dessert that will absolutely hook you in on the first bite. And yes, they’re vegan! No need for eggs or milk to make the lemon curd you usually get in lemon bars. Instead, we’ll be using a special ingredient provided by Califia Farms, they’re Oat Barista Blend!

Recipe of the Day: Lavender Lemon Bars

Creamy dark chocolate beneath crunchy clusters of pumpkin spice granola and cinnamon roasted cashews.

Dark Chocolate Pumpkin Spice Granola Bark

tbsp refined coconut oil (not virgin)

pumpkin spice granola (or flavor of choice)

cashews

tsp pumpkin pie spice

flakey sea salt (I use Maldon Sea Salt)

Lay out a cookie sheet lined with a nonstick baking mat or parchment paper so that it&#039;s ready to go when the chocolate is hot and melted. Then roughly chop the cashews and set aside.

Prep

Combine the chocolate chips and coconut oil in a microwave safe dish and heat for 10 seconds. Stir and repeat one more time, then stir vigorously until smooth. You may want to heat once more if necessary but the trick is to stir the chocolate until it’s smooth instead of expecting it to be completely melted in the microwave (this could cause the chocolate to overheat) Once smooth and creamy, drizzle all but 2-3 tbsp of the melted chocolate onto the lined cookie sheet and smooth into an even rectangle (not all the way to the edges) About 1/4 in. or thicker is good.

Melt the chocolate

While the chocolate is still warm, add the remaining toppings: granola, chopped cashews, pumpkin pie spice and a light sprinkle of flakey sea salt (I often add sprinkles at this point too!) Gently press the toppings down so that they stick and drizzle with the remaining chocolate in a zig zag pattern on top. Jackson Pollock it up! (This helps the toppings stay in place) 

Decorate

Freeze for 10 minutes or until set, then break into pieces and enjoy! Store leftovers in the fridge or freezer (I prefer the freezer because cold chocolate delicious!) 

A delicious plant-based vegan pumpkin pie that&#039;s perfect for Thanksgiving!

Vegan Pumpkin Pie

vegan pie crust

pumpkin purée

brown sugar

coconut cream

Tbsp corn starch

ginger powder

salt

¼ tsp ground cloves

Preheat oven to 350° Fahrenheit (175°C). Press pie crust into a 9&quot; pie plate and use fingers to press edge into zig-zag shape.

In a large bowl, add all ingredients and mix well with a whisk. Pour mixture into the pie crust.

Cover the crust with thin strips of foil to prevent burning. Bake the pie for 1 hour. It should be done baking but since oven temps vary, if it seems too wet, bake an additional 5-10 minutes. Let the pie cool to room temperature for at least 1 hour. You can let it cool in the fridge after that.

Serve pie slices with vegan whipped cream or vegan vanilla ice cream!

This simple, sugar-free stracciatella gelato is full of crunchy nuts and cacao nibs.

Sugar-free vegan stracciatella gelato

bananas,

(185 milliliters) almond milk

vanilla bean paste

(60 grams) cacao nibs

(50 grams) flaked almonds, toasted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981850743001&=domain=del

5348771529001-5981850743001

A quick and easy vegan cranberry loaf cake made with simple ingredients is an easy Thanksgiving dessert.

Cranberry Loaf Cake

flour

vegan suar (I use Wholesome's Organic Cane Sugar)

tsp baking powder

salt (optional)

tsp baking soda

overripe banana (about 1/2 cup)

cranberry pie filling (Make my recipe or use a whole cranberry sauce)

almond milk

cranberries

vegan powdered sugar (I use Wholesome's Powdered Confectioners Sugar)

1.5 Tbsp Aranciata Rossa

vanilla essence

tsp orange zest (optional)

Preheat oven to 350°F

Start by making the cranberry pie filling first.  It's very easy and made using pantry ingredients

Assemble the dry ingredients in a glass bowl (Flour, granulated sugar, baking soda, baking powder, salt

Using a whisk, mix the dry ingredients together.

Mush and add the overripe banana

Add the Aranciata Rossa, frozen cranberries, cranberry pie filling and almond milk

Mix well and set aside.  It's ok if the dough is sticky.

Use a baking loaf pan or silicone mold.  I used 3.6" width by 8.6" length and 2.2" pan.  Lightly grease it using vegan butter

Transfer the cranberry dough to the baking mold and gently tap the container.  This way, there are no air pockets in it.

I like to make swirls on the top just to give it some design.  It's optional

Place the pan in the pre-heated oven and bake for 35 Minutes

At the 35 minute mark, do the knife test.  Place the tip of the knife into the side of the loaf cake.  If it comes out clean, it's ready.  If there is dough stuck on it, it may need to stay in the oven for a few more minutes.

When it's cool to touch, remove the loaf cake from the mold and place on a rack.  Cool for about an hour before icing it.

To make the icing, put powdered sugar, Aranciata Rossa, pumpkin pie spice, vanilla essence and orange zest.

Mix well and drizzle on the cake.

Cut into thick slices and serve.

https://embed.mediavine.com/videos/qbihoey6qc1e0ym0ayqh

Quick and easy vegan loaf cake made with whole cranberries is the perfect dessert cake for the holiday season.  The icing is made with blood-orange flavors and it's very easy.  Serve for Thanksgiving dessert or for Christmas brunch

Vegan Cranberry Loaf Cake

These chewy chocolate balls are great as a treat and the filling in the middle can be adjusted to include any variety of nuts or spices. 

Coconut and chocolate balls

grams/¾oz palm sugar, grated

225 milliliters/8fl oz just boiled water or coconut water

300 grams/10½oz glutinous rice flour

100 grams/3½oz sesame seeds

vegetable oil,

grams/1½oz cocoa powder

grams/1½oz desiccated coconut, toasted

sesame seeds

tsp toasted sesame oil

palm sugar, grated

4–5 tbsp coconut milk

It only takes about half an hour to get a batch of these vegan chocolate chip cookies baked – then it’s just a matter of waiting for them to cool! 

Each serving provides 203 kcal, 2g protein, 27g carbohydrate (of which 17g sugars), 10g fat (of which 3g saturates), 0.8g fibre and 0.3g salt.

Vegan chocolate chip cookies

margarine

125 grams/4½oz soft light brown sugar

grams/3½oz caster sugar

tsp vanilla extract

½ tsp baking powder

½ tsp bicarbonate of soda

dark chocolate chips

tbsp soya milk

Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch.

Each serving provides 242kcal, 4g protein, 46g carbohydrate (of which 22g sugars), 15g fat (of which 2g saturates), 2g fibre and 0.4g salt.

Vegan banana bread

bananas

100 grams/3½oz soft light brown sugar

300 grams/10½oz self-raising flour

grams/3½oz sultanas

grams/1¾oz pecan nuts, chopped (optional)

tsp ground mixed spice

150 milliliters/5fl oz sunflower oil,

These super easy healthier Rice Krispie Treats require just 4 basic ingredients for a cleaner take on the classic dessert. Sweetened with a touch of honey, these almond butter rice krispies are lower in sugar!

Healthy Rice Krispie Treats

almond butter**

honey

Tbsp butter or coconut oil, melted

tsp pure vanilla extract, optional

crispy rice cereal

Healthy vegan brownies that are refined sugar-free, rich, fudgy, and oil-free! An easy low-calorie treat that's moist and full of decadent chocolate flavor.

Healthy Vegan Brownies

banana, ripened

almond milk (or plant milk of choice)

vanilla

whole wheat pastry flour

cacao powder cocoa powder

baking soda (NOT BAKING POWDER)

vegan chocolate chips (I like Enjoy Life mini chocolate chips)

Nuts: chopped walnuts, pecans,

To a large mixing bowl add the banana and mash until it&#8217;s fairly smooth. Some chunks are ok but you want a smooth consistency. Stir in the remaining wet ingredients and mix well.

Add the dry ingredients and mix until everything is well combined. The brownie batter might seem a little dry but it&#8217;s fine. Do not add more liquid!

Line an 8&#215;8 inch baking pan with parchment paper and spread the brownie mixture as evenly into the pan.

Bake for 10-12 minutes. To check and see if the brownies are done simply insert a toothpick into the center and if it comes out clean the brownies are finished baking. Remove the brownies from the oven and allow them to cool for at least 20 minutes.

Slice into 12 small pieces or 9 larger pieces.

Healthy vegan brownies that are refined sugar-free, rich, fudgy, and oil-free! An easy low-calorie treat that’s moist and full of decadent chocolate flavor.

Mmm, very good. Thank you for the healthy brownie recipe that didn't taste "healthy" :-).  My last banana was languishing in the fridge for a few days sweetening up. I saw your recipe and whipped it up adding chips and chopped walnuts. For salt I used Black Salt and it didn't hurt it a bit. Momma said make another batch as there is a Sweet Potato in the fridge too. Yum, thank you.

I usually love your recipes, Shane, so no offense, but this didn’t quite do it for me. It was really thin, about 1/2 inch thick brownies in my 8 x 8 pan. I would need 2 or 3 batches to get enough. They tasted good if you like chocolate banana brownies. I liked the flavor, but would probably try sweet potato &amp; see if it had a less pronounced added flavor to the chocolate.  I added chocolate chips &amp; walnuts, which was good. If I double or triple the recipe, I’d have to figure out the time, &amp; I wonder if the same temperature would work. Thanks for all your recipes!

Today I was finally able to make this recipe. FINALLY a healthy brownie that taste great!!! I will definitely be making it again for a special treat.

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