Use cashew or peanut butter in these chewy dessert bars from the Effortless Vegan cookbook, or add in crunchy pecans, toasted coconut, and sweet dried cranberries for a loaded version. Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links … [Read more…]
Cashews and avocados make the ultimate creamy base in this layered mousse recipe from the Healthy Living Through a Plant-Based Diet: A Trilogy Sanctuary Cookbook. Top off these adorable mousse jars with fresh berries, chocolate shavings, or drizzles of vegan caramel for an added flare. What you need: For the avocado mousse:½ cup almond milk 1 … [Read more…]
1½ cups sweet white sorghum flour1 cup finely ground brown rice flour½ cup potato starch¼ cup tapioca starch¾ cup cocoa powder1 teaspoon xanthan gum4 teaspoons baking powder¾ teaspoon salt1 teaspoon ground cinnamon½ teaspoon ground cardamom½ teaspoon cloves1 cup sugar, plus more for dipping doughnuts3 tablespoons vegan butter2 tablespoons ground flaxseeds mixed with 4 tablespoons water1 … [Read more…]
Coffee adds a delicious twist on the classic caramel millionaire bars in this recipe from the Nourishing Vegan Every Day cookbook. Packed with mocha flavor, each bite of these plant-based sweets will melt in your mouth. What you need: For the crust:1¼ cup rolled oats½ cup ground almonds½ cup pecans1 tablespoon ground coffee1 tablespoon cocoa … [Read more…]
Pumpkin, pecans, and aromatic spices: these foods could be roasted into something savory or tossed in a soup, but we’ve decided to transform these cold-weather gems into a luscious dessert with chocolate ganache and a nutty crust. What you need: For the crust:½ cup almond flour½ cup pecans¼ teaspoon salt½ teaspoon vanilla extract¼ cup shredded … [Read more…]
With a cacao nib-studded, creamy cashew base, and a drizzle of dark chocolate, you’d think these delectable, energy-packed bars from Maya Sozer’s Power Vegan Meals were a dessert! What you need: For the crust:½ cup roasted hazelnuts¾ cup raisins¼ teaspoon salt For the matcha filling:1 teaspoon matcha powder½ cup almond milk1 cup raw cashews2 tablespoons plus 1⁄4 cup … [Read more…]
Craving a classic Twix candy bar? Make this plant-based version from the Vegan Chocolate Treats cookbook instead! A simple, date-and-cashew butter caramel comes together in a flash to pair with buttery biscuit cookies and rich chocolate. What you need: For the biscuit base:½ cup plus 2 tablespoons oats6 tablespoons ground almonds¼ teaspoon salt¼ cup cashew … [Read more…]
Queen of vegan cupcakes Chloe Coscarelli shares her delicious, award-winning recipe for this chocolate twist on strawberry shortcakes. What you need: For the cupcakes: 1½ cups all-purpose flour 1 cup sugar ⅓ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 cup canned full-fat coconut milk, stirred well ½ cup vegetable oil 2 tablespoons apple cider vinegar 2 teaspoons vanilla extract … [Read more…]
These deliciously hearty cookies from the Plant You cookbook are easily adaptable. Swirl in peanut or almond butter, add toasted nuts or dried fruit, swap the dark chocolate chips for white … the possibilities are endless. What you need: 2 bananas, mashed1½ cups rolled oats½ teaspoon ground cinnamon⅓ cup vegan dark chocolate chips ½ teaspoon baking … [Read more…]
Crunchy pecans, melty chocolate chips, and sweet maple syrup make this loaf from The Vegan Bean Cookbook absolutely irresistible. Lightly toast a slice and spread with vegan butter for an indulgent start to the day. What you need: 3 large bananas, mashed ⅓ cup coconut oil, melted ¼ cup vegan milk ½ cup maple syrup 1 teaspoon vanilla extract 1⅓ … [Read more…]