#PlantBasedDessert

[fuautocomplete]

This Date Caramel is a healthier alternative to traditional caramel sauce. It's vegan, gluten-free, and made with just 5 simple ingredients. Perfect for drizzling over desserts or dipping fruits!

Ingredients: 1 cup pitted dates. 1/4 cup almond butter. 1/4 cup coconut milk. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Allow dates to soak in hot water for ten minutes. Then, drain them. Put almond butter, coconut milk, salt, dates that have been soaked in water in a blender or food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. Move the mixture to a saucepan. Cook over low heat, stirring often, for 5 to 7 minutes, or until it gets a little thicker. Take it off the heat and let it cool down a bit before you serve. Put any leftovers in a container that won't let air in and put it in the fridge.

Prep Time: 15 minutes

Cook Time: 7 minutes

Vincent

[clary-waylands]

This Blueberry Peach Parfait is a delightful vegan treat perfect for breakfast or dessert. Layers of creamy vegan yogurt, sweet ripe peaches, juicy blueberries, and crunchy granola come together to create a refreshing and satisfying parfait.

Ingredients: 1 cup blueberries. 2 ripe peaches, sliced. 2 cups vegan yogurt. 1/2 cup granola. 1 tablespoon maple syrup. 1 teaspoon vanilla extract.

Instructions: In a small bowl, mix blueberries with maple syrup and set aside. In serving glasses or jars, layer vegan yogurt, sliced peaches, and blueberry mixture alternately. Repeat the layers until glasses are filled. Top each parfait with a sprinkle of granola. Drizzle with a touch of maple syrup and vanilla extract for added flavor. Serve immediately or chill in the refrigerator until ready to serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

Mya M

[askmurdershy]

Indulge in the rich flavors of this vegan cold brew ice cream paired with a decadent salted bourbon caramel sauce. Perfect for satisfying your sweet cravings while staying true to your plant-based lifestyle.

Ingredients: 2 cans full-fat coconut milk. 3/4 cup maple syrup. 1/2 cup cold brew coffee concentrate. 1 tablespoon vanilla extract. Pinch of salt. 1/2 cup coconut sugar. 1/4 cup bourbon. 2 tablespoons coconut oil. Sea salt, to taste.

Instructions: Add cold brew coffee, vanilla extract, coconut milk, and a pinch of salt to a blender. Blend until smooth. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Move the ice cream that has been churned to a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Over medium heat, mix the coconut sugar, bourbon, and coconut oil in a saucepan. For about 5 to 7 minutes, stir the mixture all the time until the sugar is gone and it's smooth and thick. Take it off the heat and let it cool down a bit. Add sea salt to taste. Top the vegan cold brew ice cream with a caramel sauce made with salted bourbon. Have fun!

Walter P

[missskittysims]

Apple Pie Bars are the best fall dessert that you can make that is also paleo and vegan. These bars are too good to resist. They have a buttery crust, a sweet and gooey apple filling, and a crunchy crumble topping.

Ingredients: For the Crust:. - 1 cup almond flour. - 1/4 cup coconut flour. - 1/4 cup coconut oil melted. - 3 tbsp maple syrup. - 1 tsp vanilla extract. - 1/4 tsp salt. For the Apple Filling:. - 3 medium apples peeled, cored, and thinly sliced. - 2 tbsp coconut oil. - 2 tbsp maple syrup. - 1 tsp cinnamon. - 1/4 tsp nutmeg. - 1/4 tsp salt. - 1 tsp arrowroot powder. - 1 tbsp water. For the Crumble Topping:. - 1/2 cup almond flour. - 1/4 cup chopped pecans. - 2 tbsp coconut oil melted. - 1 tbsp maple syrup. - 1/2 tsp cinnamon. - Pinch of salt.

Instructions: Preheat oven to 350F 175C and line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal. For the crust, mix almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt in a bowl until well combined. Press the mixture into the bottom of the prepared baking dish. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly. For the apple filling, heat coconut oil in a large skillet over medium heat. Add the sliced apples, maple syrup, cinnamon, nutmeg, and salt. Cook, stirring occasionally, until the apples are soft, about 10 minutes. In a small bowl, mix arrowroot powder and water. Add the mixture to the skillet with the apples and stir until the sauce thickens, about 1-2 minutes. Remove from heat. Spread the apple filling evenly over the crust. For the crumble topping, mix almond flour, chopped pecans, melted coconut oil, maple syrup, cinnamon, and salt in a bowl until crumbly. Sprinkle the crumble topping over the apple filling. Bake the apple pie bars in the preheated oven for 20-25 minutes, or until the topping is golden brown. Let the bars cool completely in the baking dish before slicing into squares. Enjoy!

Nolan Shaw

[kumquatpoetry]

These vegan cinnamon-sugar soft pretzels are a delightful treat that's perfect for snacking or dessert. They're soft, fluffy, and packed with warm cinnamon flavor, making them irresistible for vegans and non-vegans alike.

Ingredients: 1 cup almond milk. 1 tablespoon granulated sugar. 2 1/4 teaspoons active dry yeast. 3 cups all-purpose flour. 1 teaspoon salt. 2 tablespoons vegan butter, melted. 1/4 cup baking soda. 1/2 cup brown sugar. 2 teaspoons ground cinnamon.

Instructions: In a small saucepan, heat almond milk until warm but not boiling. Stir in granulated sugar until dissolved, then sprinkle yeast over the mixture. Let it sit for about 5 minutes until yeast is foamy. In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and melted vegan butter, then mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Place dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour. Preheat oven to 425F 220C and line a baking sheet with parchment paper. In a large pot, bring water to a boil and add baking soda. Divide dough into 12 equal portions and roll each into a long rope, then shape into pretzels. Boil each pretzel in the baking soda water for about 30 seconds, then transfer to the prepared baking sheet. Bake in the preheated oven for 10-12 minutes until golden brown. In a small bowl, mix brown sugar and cinnamon. While the pretzels are still warm, brush with melted vegan butter and sprinkle with cinnamon-sugar mixture. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

Laurel

[royalcourtgrit]

Indulge in the aromatic delight of this vegan cardamom cream cake, where the fragrant spice blends harmoniously with a fluffy cake and creamy topping, creating a symphony of flavors.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cardamom. 1 cup almond milk. 1/2 cup vegetable oil. 2 tsp apple cider vinegar. 1 tsp vanilla extract. 1 can coconut cream, chilled overnight. 1/4 cup powdered sugar. 1 tsp vanilla extract. 1/2 tsp ground cardamom.

Instructions: Preheat oven to 350F 175C. Grease and flour a cake pan. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cardamom. In another bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined. Pour batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely. To make the cream, scoop out the solid coconut cream from the chilled can discard the liquid and place it in a mixing bowl. Add powdered sugar, vanilla extract, and ground cardamom. Whip until light and fluffy. Spread the cream over the cooled cake. Sprinkle some extra ground cardamom on top for decoration. Slice and serve!

Prep Time: 15 minutes

Cook Time: 25 minutes

Dominic

[rabidfeminist]

No-Churn Balsamic Plum Ice Cream, Dairy-Free, Refined Sugar-Free Indulge in the perfect blend of tangy sweetness with our Balsamic Plum Ice Cream - a deliciously confident choice for your dairy-free and refined sugar-free lifestyle.

[thefaceoftheinquisition]

No-Churn Balsamic Plum Ice Cream, Dairy-Free, Refined Sugar-Free Get ready to swoon over the irresistible flavors of our Balsamic Plum Ice Cream - a creamy delight made without any churn, dairy, or refined sugar. Treat yourself to this guilt-free goodness.

[veganstrider]

Divine Delights: Unleash Your Taste Buds with VeganStrider.com's Delectable Key Lime Pie Recipe!

Welcome to a world where vegan desserts reign supreme, and flavor knows no bounds! Today, we're diving into the tantalizing realm of VeganStrider.com's mouthwatering Vegan Key Lime Pie recipe. Brace yourself for an explosion of tangy lime zest, velvety smooth filling, and a crust that will leave you craving more. Get ready to embark on an unforgettable culinary adventure that will forever change the way you view vegan desserts!

Unleashing the Ingredients:

- 1 ½ cups of vegan graham cracker crumbs

- ⅓ cup of melted vegan butter

- 1 ½ cups of raw cashews (soaked overnight and drained)

- ½ cup of fresh lime juice

- 1 tablespoon of lime zest

- 1 cup of full-fat coconut milk

- ½ cup of maple syrup or agave nectar

- 1 teaspoon of vanilla extract

- A pinch of salt

1. Begin by preheating your oven to 350°F (175°C). As you feel the warmth of the oven embrace your kitchen, you know something extraordinary is about to transpire.

2. In a bowl, combine the vegan graham cracker crumbs with melted vegan butter. As you press the mixture into a 9-inch pie pan, envision the foundation of your culinary masterpiece taking shape.

3. Bake the crust for 10 minutes until it glistens with a golden hue. Set it aside to cool, as anticipation builds with each passing moment.

4. Prepare to embark on a whirlwind of flavors by blending the soaked cashews, lime juice, lime zest, coconut milk, maple syrup (or agave nectar), vanilla extract, and salt until a creamy symphony unfolds.

5. Pour this exquisite mixture onto the cooled crust, spreading it with precision and care. Every stroke brings you closer to dessert nirvana.

6. Now, the waiting game begins. Place the pie in the refrigerator, allowing it to set for at least 4 hours, or if you dare, let it rest overnight. Patience is a virtue, but the rewards will be worth it.

7. As the moment arrives to unveil your creation, a sense of accomplishment fills the air. Slice into the chilled pie, marveling at its flawless texture and the anticipation of the magical taste explosion that awaits.

Prepare to be transported to a world of sheer delight! The Vegan Key Lime Pie at VeganStrider.com offers a symphony of flavors. With its tangy lime juice and zest dancing harmoniously with the creamy cashew filling, each bite tantalizes the taste buds. The crisp graham cracker crust adds a satisfying crunch that completes this sensory journey. Prepare to be mesmerized by the texture, the aromas, and the layers of flavor that will leave you yearning for more.

VeganStrider.com is your guiding light in the realm of vegan culinary delights. With a commitment to cruelty-free and compassionate cooking, their Vegan Key Lime Pie is a testament to the fact that plant-based desserts can be truly extraordinary. Whether you follow a vegan lifestyle or simply enjoy exploring new flavors, VeganStrider.com is your go-to destination for unforgettable recipes that celebrate both taste and ethics.

Get ready to embark on an unforgettable adventure with VeganStrider.com's Vegan Key Lime Pie recipe. This tantalizing dessert is a testament to the fact that vegan treats can be indulgent, flavorful, and downright divine. Share this incredible recipe with friends, family, and fellow food enthusiasts, and let the magic of VeganStrider.com guide you to a world where taste, compassion, and culinary excellence coexist harmoniously. Take a leap into the world of vegan desserts today and discover the wonders that await you!

[masalavegan]

Chocolate Cake WFPB 🌱 We have had a busy few days with lots of celebrations including our wedding anniversary 💚 The chocolate cake is a an adaptation of the Dr McDougall recipe, - so vegan, with no oil, - sugar substituted with a mix of Stevia & Erythritol. Sweet Potato & Cacao powder icing, garnished with cacao & gold dusted Almonds with toasted Coconut pieces 🥥 #mcdougallrecipe #masalavegan #chocolatecake #nooilbaking #veganbaking #vegandessert #vegansweets #plantbaseddessert #plantbasedbaking #bakegram #cakegram #veganchocolatecake #healthybaking #vegansofig #celebrationcake #veganlifestyle #feedfeedvegan #instavegan #sugarfreebaking #easyvegan (at Sydney, Australia) https://www.instagram.com/p/Cn2bbNOSzsq/?igshid=NGJjMDIxMWI=

[cherylmartinez]

🎅 𝒞𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒 𝒯𝑜𝒻𝓊 𝑀𝑜𝓊𝓈𝓈𝑒 Ingredients: * 120 g vegan chocolate chips * 30 g cocoa powder * 70 g non-dairy milk * 100 g monkfruit sugar substitute * 300 g silken tofu, drained * 50 g frozen raspberries 👩‍🍳 Recipe: veginnercooking.com/post/mousse (𝘓𝘪𝘯𝘬 𝘪𝘯 𝘣𝘪𝘰) This is the creamiest, most decadent chocolate mousse I have ever tasted... and it's guilt-free! The perfect vegan holiday dessert with only 5 ingredients. Add your toppings of choice to make it more festive like my raspberry caviar! Make this recipe with me on Monday 12/5 @3pm ET. RSVP to get a reminder before I go LIVE. 𝙁𝙧𝙚𝙚 𝙋𝙡𝙖𝙣𝙩-𝘽𝙖𝙨𝙚𝙙 𝘾𝙤𝙤𝙠𝙞𝙣𝙜 𝘾𝙡𝙖𝙨𝙨: RSVP ➡️ VeginnerCooking.com/event-details ♡ @cheryl.tv ~ 𝘺𝘰𝘶𝘳 𝘷𝘦𝘨𝘢𝘯 𝘮𝘦𝘯𝘵𝘰𝘳 @veginnercooking . . . #tofu #tofurecipes #thermomixrecipes #vegandiet #veganholidays #veganholiday #chocolaterecipes #chocomousse #chocolatelover #holidayrecipes #chocolatemousse #moussedechocolate #mousse #vegandessert #chocolaterecipe #veganbeauty #veganlifestyle #veganinfluencer #veganmodel #plantbaseddessert #plantbaseddiet #veganbloggers #veganaf #vegannyc #veganblogger #thermomixtm6 #tm6 #thermomixusa #thermomixconsultant (at Manhattan, New York) https://www.instagram.com/p/Clx6pu_uTHu/?igshid=NGJjMDIxMWI=

[everyveganrecipe]

This Mini Pumpkin Cheesecake is a new classic in your household, this recipe focuses on the simple ingredients of graham crackers, pumpkin, pumpkin spice, and cream cheese.

[consciouslyvegan]

Vegan Lemon Olive Oil Cake! Fresh lemon taste combined with the richness of olive oil creates a treat that's both refreshing and satisfying.

https://consciously-vegan.com/vegan-lemon-olive-oil-cake/

[forkfulofflavor]

Salty Chocolate Date Caramels Ingredients: 1 cup packed soft & pitted Medjool dates (161 grams) 1 tablespoon creamy almond butter 1/2 teaspoon vanilla extract 1 tablespoon warm water 1/4 teaspoon fine sea salt 2 1/2 tablespoons almond flour 120 grams dark chocolate (at least 70%) Flaky sea salt for finishing Directions: Prepare the caramel mixture: In a food processor, combine the dates, almond butter, vanilla extract, warm water, and fine sea salt. Blend until the mixture is completely smooth, scraping down the sides as needed. Add the almond flour and process until incorporated. Shape the caramels: Line a small bread pan or narrow pan with greased parchment paper (use coconut oil or another non-stick option). Scrape the date mixture into the pan and smooth the top with another greased sheet of parchment paper. Press the mixture down using your hands or a spatula to make it even, about 1/2 inch thick. Freeze the caramels: Place the pan in the freezer for one hour to firm up the caramels. Prepare the chocolate: While the caramels freeze, temper the chocolate or melt it with a double boiler or in the microwave. If using the microwave method, add 1/2 tablespoon coconut oil to the chocolate to help it melt smoothly. Cut and coat: Remove the caramels from the freezer and cut into 12 small squares. Dip each caramel square into the melted chocolate using a fork, letting excess chocolate drip off by tapping the fork on the side of the bowl. Place the coated caramels on parchment paper to set. Sprinkle with sea salt: Before the chocolate fully hardens, sprinkle flaky sea salt on top of each caramel. Let the caramels cool completely. Storage: If you tempered the chocolate, the caramels can be stored at room temperature for up to one week. If you melted the chocolate with coconut oil, store the caramels in the refrigerator until ready to serve. Prep Time: 15 minutes (plus 1 hour freezing time) | Total Time: 1 hour and 15 minutes Kcal: 120 kcal per caramel | Servings: 12 caramels These Salty Chocolate Date Caramels are a delightful blend of sweet, salty, and chewy textures. Made with soft Medjool dates, creamy almond butter, and dark chocolate, they offer a naturally sweet caramel-like filling, coated in rich chocolate and finished with a sprinkle of flaky sea salt. The almond flour adds a subtle nutty flavor and a firmer texture to the date mixture, making these caramels both satisfying and indulgent. Perfect for a quick snack or a post-dinner treat, these caramels are easy to make and require no baking. Store them in the refrigerator for a chilled snack or enjoy them at room temperature for a softer, more decadent experience. With their simple ingredients and rich flavor, these caramels are a healthy yet indulgent treat you’ll love!