Sweet Treats Vegans Can Eat

Fudge

Fudge is always a rich indulgence and this vegan fudge recipe doesn’t disappoint. It’s quick and easy. All you need is coconut milk, oil, semi-sweet chocolate chips and vanilla extract, and you’re good to go!

Total time: 15 minutes

Ingredients: ⅔ cup full-fat coconut milk (from a can, like Thai Kitchen brand for example), 2 Tablespoons coconut oil, 12 oz semi sweet (vegan) chocolate chips, 1 teaspoon vanilla extract

Directions: Line a small baking dish with parchment paper. / Add the coconut milk to a medium sized saucepan and bring to a simmer, stirring often to avoid scorching. Simmer for 2-3 minutes / Add the coconut oil to the saucepan and stir until it melts. Add the chocolate chips and stir until they begin melting. Use a whisk to combine the milk and the chips, and continue whisking until the mixture is thick and well-combined. / Remove from heat and stir in the vanilla. / Pour into the baking pan and refrigerate until firm (overnight) or freeze for about half an hour. Store in the fridge for up to a week.

Recipe Courtesy of Katy’s Kitchen

Chocolate Chip Cookies

What cookie lover doesn’t love the taste of an ooey gooey chocolate chip cookie? Fortunately, if you’ve chosen a vegan lifestyle, you don’t have to give up this sweet indulgence.

Total Time: 20-30 minutes

Ingredients: 4-1/2 teaspoons Ener-G Egg Replacer, 6 tablespoons water, 1 cup non-hydrogenated, non-dairy butter (softened), 3/4 cup granulated sugar, 3/4 cup firmly packed brown sugar, 2 tsp vanilla extract, 2-1/4 cup unbleached all-purpose flour, 1 teaspoon baking soda, 1 to 2 cups nondairy semi-sweet chocolate chips

Directions: Preheat the oven to 375. Line a cookie sheet with parchment paper or non-stick baking sheet. / In a food processor or blender, whip the egg replacer and water together, until it's thick an creamy. Blending it in a food processor or blender results in a better consistency than beating by hand./ In a large bowl, cream the butter, granulated sugar, brown sugar and vanilla. Add the egg replacer mixture to this wet mixture and thoroughly combine. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips./ Bake on a cookie sheet for 8-10 minutes (it took 17 minutes for my oven) or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. / The recipe says it makes 1 dozen cookies. I, however, used a 2 tablespoon ice cream scoop to measure out the dough and it made 2 dozen good-sized cookies.

Recipe courtesy of Merzille.blogspot.com

Cupcakes

Cupcakes always make life a little bit sweeter and there are a variety of options for vegans who love these mini treats. One popular option for the dessert lover who can’t get enough chocolate is the vegan chocolate cupcake.

Total Time: 20-30 minutes

Ingredients: 1-1/2 cups all purpose flour, 1/4 cup unsweetened cocoa powder, 1 cup organic cane sugar (I use vanilla sugar – it adds an extra yum factor), 1 teaspoon baking soda, 1/2 teaspoon sea salt, 1 cup of medium strength brewed coffee, 1 teaspoon white vinegar, 2 teaspoons vanilla extract, 6 tablespoons (1/4 cup plus 2 tablespoons) olive oil, Unbleached cupcake liners

Directions: Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners (you can also grease the tin instead but the liners are definitely easier and will prevent anything from sticking.) / Whisk the flour, cocoa powder, sugar, baking soda, and salt together in a large bowl until there are no visible clumps. If you've got particularly clumpy cocoa or sugar, you can always sift the dry ingredients into the bowl, too / In a small to medium-sized bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil / Add the wet ingredients to the dry ingredients and stir just to combine (mixture will be rather lumpy.) / Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Put in the oven and bake for 18-20 minutes, until a cake tester inserted in the center comes out clean. / Remove from oven and cool in the pan for 5 minutes, then remove from the pan and let cool completely on a rack. Once cool, frost with the frosting of your choice and serve.

Recipe courtesy of SimplyRecipes.com

Peanut Butter Cups

Many have long said that the chocolate and peanut butter mashup has been one of the greatest in dessert history and if you’re vegan and have an obsession for either, here’s the perfect recipe.

Total Time: 1 ½ hours

Ingredients: 1/2 cup organic cocoa powder, 1/3 cup coconut oil, 1/4 cup maple syrup, 2 tbsp coconut milk, 1/2 cup peanut butter or raw jungle peanut butter

Directions: Prepare a muffin tin with 8 liners. / Melt the coconut oil. / Add the cocoa powder, maple syrup, and coconut milk. / Stir until everything is well combined. / Pour 2-3 spoonfuls of the chocolate mixture into each muffin liner. / Freeze the chocolate for 10 minutes. / Drop 1 tbsp of peanut butter onto each chocolate piece. / Cover with the rest of the chocolate mixture and freeze for 1 hour. / Eat them quickly at room temperature, they melt fast! (store in the freezer)

Recipe Courtesy of MyVeganBelly.com

Churros

Churros are often a rare treat, only having the opportunity to buy them at theme parks and state fairs, but not today. This vegan recipe will bring you right back to your childhood.

Total Time: 30 minutes

Ingredients: 2 Tablespoons golden flax meal, 6 Tablespoons water, vegetable oil (refined canola, refined corn, refined safflower, refined sunflower, refined soy or peanut oil), 1/3 cup sugar, 1 teaspoon cinnamon, 1 cup water, 1/3 cup (72 grams) Regular Vegan Butter or stick margarine, 2 Tablespoons brown sugar, ½ teaspoon salt, 1 cup all-purpose flour, ½ teaspoon vanilla extract

Directions: In a small bowl, whisk together the flax meal and the water. Let sit for about 10 minutes so the mixture thickens. Fill a 10 to 12 inch frying pan or stock pot with 1 ½ to 2 inches of vegetable oil and heat it to 360F (182C). In a large bowl, whisk together the ¼ cup sugar and cinnamon and transfer it to a plate. / In medium saucepan whisk together the water, Vegan Butter, brown sugar, salt and bring to a boil. Turn the heat to low and stir in the flour until it turns into a ball of dough. Remove from heat. / Add the flax meal water mixture and the vanilla extract to the medium sauce pan and stir with a wooden spoon until it incorporates itself into the ball of dough. / Fill a pastry bag with the churro dough and attach the largest star tip that you have. Make sure the temperature of the oil has stabilized at 360F (182C) and you no longer have to adjust the heat as often. / Squeeze a five inch long piece of dough out into the hot oil. You can use your finger to release the dough from the star tip. Squeeze out about 4 pieces of dough at a time, being careful not to burn yourself on the hot oil. Cook them about 1 minute, turn them over, then cook an additional minute or until barely golden brown. It's important to use the biggest star tip you can find and to cook them until they're barely golden brown. The smaller diameter they are and the darker they get, the crispier they get. / Remove the churros with a slotted spoon or carefully with tongs and place them on a plate covered with a few paper towels so the excess oil can drain off. Roll each churro into the bowl with the sugar and cinnamon until well coated.

Recipe courtesy of veganbaking.net

Sorbet

If you love the taste of fruit or have a lighter sweet tooth, sorbet is always a great dessert choice. This vegan option is not only easy but also healthy, dairy and fat-free!

Total Time: 15 minutes

Ingredients: 1 cup sugar, 1 1/2 tsp cornstarch, 2 cups water, 2 cups pureed strawberries

Directions: Dissolve the sugar and cornstarch in the water in a large saucepan over low heat, then boil until thick, like syrup, about ten minutes. Remove from the heat and cool./ When the sugar syrup is completely cooled, add the pureed fruit and mix well. Place in a plastic contained and freeze, uncovered, until it is solid./ Cut the sorbet into chunks, then process in a blender or food processor until smooth and creamy. / Put the sorbet back into the freezer and allow to freeze for another 4 hours. Enjoy your dairy-free and fat-free vegan sorbet.

Recipe courtesy of vegetarian.about.com

Pie

The quintessential holiday dessert option next to cake. When dieting or changing your eating habits, it’s hard to let go of this tasty treat. Well, you don’t have to. There are tons of tasty vegan pie recipes. One that will leave others speechless is this easy, six ingredient vegan apple pie.

Total Time: 1 hour, 15 minutes

Ingredients: 4-5 Granny Smith apples, cored and thinly sliced, 1/3 cup vegan margarine, softened, 1/3 cup packed brown sugar, 1 tbsp ground cinnamon, 1 tsp grated nutmeg, 1 pre-made 9 inch pie crust

Directions: Preheat the oven to 350 degrees. / Places the apples in the crust. Dot with half the vegan margarine. Stir the rest of the margarine into the brown sugar and spices and crumble this mixture on top of the apples. / Bake for 45 to 50 minutes, or until apples are very soft when pierced with a knife. / Enjoy your vegan apple pie!

Recipe courtesy of vegetarian.about.com