Category: Dessert

Vegan Mud Pie Ice Cream

Vegan Mud Pie Ice Cream
Vegan Mud Pie Ice Cream

Tomorrow is national ice cream day! Oh boy, what a wonderful thing to celebrate. I haven’t created any new ice cream flavors in a while so I decided to put some thought into it. Here is my creation: a creamy coffee ice cream with bits of Oreo, best served topped with hot fudge sauce and coconut whipped cream. A vegan mud pie!

My ice cream recipe is versatile and I have a post on making vegan ice cream without a recipe if you want to experiment. For this coffee base I used my whiskey cold brew, but any strong, cold coffee would work.

If this flavor isn’t your jam, check out the vanilla, peanut butter cup, Irish cream, or Mint. I do love ice cream!

 

Vegan Mud Pie Ice Cream

 Ingredients

  • 1 can (13.6 oz) full fat coconut milk
  • 1 tsp pure vanilla extract
  • 3 TBL agave nectar
  • 3 TBL cold brew whiskey coffee, or cold coffee
  • 6 Oreos, smashed
  • pinch of salt

Instructions

  1. Blend all ingredients together briefly.
  2. Freeze in ice cream maker according to manufacturers instructions.
  3. After ice cream has been churned fold in the crushed Oreos.
  4. Scoop ice cream into freezer friendly container and freeze for at least 2 hours before serving.
  5. Top with vegan hot fudge sauce for a delightful treat.
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Vegan Macadamia Nut Cheesecake with Raspberry Sauce

Vegan Macadamia Nut Cheesecake with Raspberry Sauce
Vegan Macadamia Nut Cheesecake with Raspberry Sauce

Happy Fourth of July! This is a delightful summer recipe perfect for cooling off at the end of the day. The base is similar to my Key Lime Pie Cheesecake, but the macadamia nuts make it richer with an almost white chocolate feel to it. The raspberry sauce is a good contrast with its bright fruitiness brings the proper balance to the dish.

Vegan Macadamia Nut Cheesecake

 Ingredients

  • For the crust
  • 3/4 cup graham cracker crumbs (1 sleeve of whole graham crackers-make sure they are vegan) I used the blender to grind them into crumbs
  • 1 TBL brown sugar
  • 3 1/2 TBL vegan butter, melted
  • For the cheesecake filling
  • 1 cup roasted, unsalted macadamia nuts
  • 1/2 cup raw cashews
  • 1 cup coconut milk (full fat from a can)
  • 1/4 cup coconut oil
  • 2 tsp pure vanilla extract
  • 1/8 tsp pure almond extract
  • pinch of salt
  • 1/4 cup agave nectar

Instructions

  1. Preheat oven to 325.
  2. Prepare muffin pan with 12 liners.
  3. Mix graham cracker crumbs, brown sugar, and vegan butter in a bowl until combined.
  4. Divide evenly into prepared muffin tin.
  5. Press crumbs down into pan with the bottom of a cup or you fingers.
  6. Bake 6-8 minutes until lightly golden.
  7. Cool completely.
  8. While crust is cooling, place macadamia nuts and cashews in a small saucepan and cover with water.
  9. Bring to a boil, and boil for 5 minutes.
  10. Drain and set aside.
  11. In the container of a high powered blender combine the coconut milk, coconut oil, vanilla, almond extract salt, and agave and blend until thoroughly combined, about 30 seconds.
  12. Add the cooked and drained nuts to the blender. Start your blender on a low speed and slowly turn it up to high, then blend on high for 1 minute until completely smooth.
  13. Divide batter evenly over the prepared crust.
  14. Freeze for at least 3 hours before serving. Store in the freezer and allow them to thaw about 20 minutes on the counter before eating for the best texture.
  15. Top with Raspberry sauce before serving.

Raspberry Sauce

 Ingredients

  • 3 cups frozen raspberries
  • 3/4 cup water
  • 3 TBL agave nectar

Instructions

  1. Combine ingredients in a saucepan and bring to a boil over medium heat.
  2. Cook, stirring frequently, until the raspberries are soft and falling apart, and the mixture has thickened, about 10 minutes.

Happy Father’s Day Chocolate Cake

vegan blackout chocolate cake
vegan blackout chocolate cake

My dad loves chocolate, I mean really loves chocolate. He isn’t going to be with me this Father’s Day since we live a few states apart, but since he generously passed on his love of chocolate, I will generously eat this cake in his honor. Love you daddy!

I did think about making something for my husband and father of my children, but I make things for him all the time. I’ll make sure to make some of his favorites for him, and I’ll even share the cake.

This is a lovely combination of several recipes on my blog, and comes together into a delightful blackout chocolate cake topped with chocolate mousse.

Vegan Blackout Chocolate Cake with Chocolate Mousse

 Ingredients

Instructions

  1. Cut the top off one cake to make it flat. Frost it and stack the second cake on top. Frost top and sides of cake and pat chocolate chips into sides and top.
  2. Top the cake with chocolate mousse, serve, eat, and then take a nap. Happy Father’s Day!!

Vegan Gluten Free Chocolate Brownies Made With Black Beans

Vegan Gluten Free Black Bean Brownies
Vegan Gluten Free Black Bean Brownies

Sometimes you need a brownie. I gooey, deeply chocolaty, fudgy brownie. Perhaps you want to make a special father in your life something for Father’s Day. Maybe, just maybe, you also want to pretend to do something decent for your body. This is the answer. These are delightful brownies in their own right, and they are gluten free, vegan, and made with black beans! You would never guess that there are beans here, and the texture is a delight. These would be a lovely contribution for any party, grill-out, or picnic.

Vegan Gluten Free Chocolate Brownies Made With Black Beans

Adapted from Chocolate Covered Katie

 Ingredients
  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 1/4 cup cocoa powder
  • 1/2 cup rolled oats
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup
  • 2 tbsp coconut or granulated sugar
  • 1/4 cup coconut oil
  • 2 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1/2 tsp baking powder
  • 1/2 cup chocolate chips plus more for top

Instructions

  1. Preheat oven to 350 F.
  2. Place the rolled oats in a food processor and blend to a flour, about 1 minute.
  3. Add the rest of the ingredients except for the chocolate chips and process until very smooth, another 2-3 minutes stopping and scraping the sides occasionally.
  4. Stir in the chips, then pour into a greased 8×8 pan.
  5. Sprinkle a few tablespoons of extra chocolate chips over the top.
  6. Cook the black bean brownies 15-18 minutes until the top looks dry and they feel firm to the touch.
  7. Allow to cool at least 10 minutes before trying to cut.

Vegan Date Caramel -Perfect for Mother’s Day

sweet potato pancake with date caramel and coconut whipped cream
sweet potato pancake with date caramel and coconut whipped cream

This perfect delightful, refined sugar free, vegan, paleo, and gluten free. This date caramel would be described as; rich, decadent, sweet, satisfying, and is made from very simple ingredients and comes together in a flash. I have been working on a few ways to use it, but highly recommend this as a start to your favorite dish featuring caramel. Pictured here it is served over sweet potato pancakes with coconut whipped cream. A dish to impress.

For my sweet potato pancakes I used this recipe, but substituted sweet potato puree for the pumpkin, and took out the spices. Your favorite pancakes would also be perfect here, or use this recipe for an guide to find your perfect pancake.

Date Carmel

 Ingredients

  • 8oz (about 2 cups) dates pitted and halved
  • Boiling water to cover dates
  • 2 TBL coconut milk (full fat from a can)
  • 2-4 TBL hot water depending on how fresh and juicy your dates are
  • 1 tsp pure vanilla extract
  • pinch of salt

Instructions

  1. Pour boiling water over dates, just enough to cover them. Let them sit for 10 minutes or so until soft.
  2. Drain dates and reserve the water.
  3. Place drained dates, coconut milk, 2 TBL of the hot water, vanilla, and salt in a food processor or blender.
  4. Puree until smooth adding hot water a tablespoon at a time until it reaches the consistency you desire.
  5. Pour over just about anything for a delicious treat.

Vegan Key Lime Pie Cheesecake

Vegan Key Lime Pie Cheesecake
Vegan Key Lime Pie Cheesecake

Today is my mother-in-laws birthday! Happy Birthday second mom! In fact,  all of my in-laws have birthdays in the next week. That’s right, mother, father, sister, brother in law, and even my husband! This recipe is in honor of my brother-in-law. He is a wonderful person who truly loves key lime pie. He is also always willing to eat what I’m making with little concern, judgement, or preconceived notion of what it might taste like based on the ingredients it contains.. Can’t ask for more in a person.  I also thought this was good timing with Cinco de Mayo coming up, which is, obviously, a perfect time to eat things that are flavored with lime.

Happy Birthday to all my chosen family!

Vegan Key Lime Cheesecake

 Ingredients

  • 1 1/2 cups raw cashews
  • 1/4 cup coconut oil
  • 1/3 cup coconut milk
  • pinch of salt
  • 2 tsp lime zest
  • 1/2- 2/3 cups key lime juice (from all but 5 limes in a 1lb bag)
  • 1/3 cup agave necter (more if you desire)
  • 1 TBL + 1 tsp pure vanilla extract
  • For the crust
  • 3/4 cup graham cracker crumbs (1 sleeve of whole graham crackers) I used the blender to grind them into crumbs
  • 1 TBL brown sugar
  • 3 1/2 TBL vegan butter, melted

Instructions

  1. Preheat oven to 325.
  2. Prepare muffin pan with 12 liners.
  3. Mix graham cracker crumbs, brown sugar, and vegan butter in a bowl until combined.
  4. Divide evenly into prepared muffin tin.
  5. Press crumbs down into pan with the bottom of a cup or you fingers.
  6. Bake 6-8 minutes until lightly golden.
  7. Cool completely.
  8. While crust is cooling; place cashews in a small pan and cover with water. Bring to a boil, then drain.
  9. Place the cooked cashews, coconut oil, coconut milk, salt, lime zest, lime juice (start with 1/2 cup), agave, and vanilla in a high powered blender and blend until smooth.
  10. Taste and adjust lime and sweetness ratio to your liking. Just add a little at a time, blend briefly, then taste. I like 2/3 cup lime juice to 1/3 cup agave.
  11. Pour into the muffin pan on top of the cooled graham cracker crust and refrigerate overnight.
  12. You can also freeze these with excellent results, just thaw them on the counter for 15-20 minutes before serving.

Chocolate Peanut Butter Nice Cream (vegan, gluten free)

Chocolate Peanut Butter Vegan Ice Cream Nice Cream
Chocolate Peanut Butter Vegan Ice Cream

In the mood for a rich and decadent ice cream, but feel like you should be avoiding dairy, sugar, and really trying to eat better overall? Or, perhaps need a quick dessert for Easter? Well, here you are my friends. A delightful, quick, easy, sugar free, healthy treat that is surprisingly close to ice cream in taste and mouthfeel. It is heavy on the banana flavor, but the chocolate and peanut butter do a lovely job of complementing it and bringing out flavors one would expect.

This is nice cream is basically a smoothie and something I have considered eating for breakfast, maybe stirring it into my oatmeal. So many options for a treat made from real ingredients with no added sugar.

Chocolate Peanut Butter Banana Nice Cream

 Ingredients

  • 1 1/2 frozen bananas cut into 1″ chunks (about 2 cups)
  • 6 TBL full fat canned coconut milk
  • 1 tsp pure vanilla extract
  • pinch of salt
  • 3 TBL cocoa powder
  • 3 TBL crunchy peanut butter

Instructions

  1. Puree banana, coconut milk, vanilla, salt, and cocoa powder until smooth in a food processor or blender.
  2. Add peanut butter and pulse a few times to combine.
  3. Eat immediately, or store in the freezer for later. If storing in the freezer allow nice cream to thaw at room temperature a few minutes before serving.

Happy St. Patrick’s Day 2017!

Vegan Irish Cream Ice Cream
Vegan Irish Cream Ice Cream

Happy St. Patrick’s Day. I was thinking I would just share a few of my past St. Patrick’s Day recipes with you, and other’s that could be useful on this lovely day. A day dedicated to greed food and whiskey.

Vegan Irish Cream Ice Cream
Vegan Irish Cream Ice Cream

 

Vegan Irish Cream Ice Cream

Vegan Irish Cream

Cold Brew Coffee Whiskey 

Affogato 

Green Pancakes

Green Muffins

 

 

Pi Day 2017!

Lemon Meringue Pie
Lemon Meringue Pie

Happy Pi Day! I hope you get to celebrate with a delightful pie or two. I have a few to recommend in case you’re looking for inspiration.

Making vegan pie crust
Making vegan pie crust

Lets start with how to make pie crust

Then we can move on to the good stuff:

Vegan Blueberry pie

Vegan Apple Pie

Vegan Apple Pie

Vegan Pot Pie

Vegan French Silk

Traditional Lemon Meringue 

Vegan Shepherds Pie 

Vegan One Bowl Chocolate Fudge Pudding Cake for Two (microwave version)

Vegan One Bowl Chocolate Pudding Cake for Two (microwave version) Ingredients 1/4 cup all-purpose flour 3 TBL white sugar 2 TBL unsweetened cocoa powder 1/4 tsp baking powder dash of salt 3 TBL non-dairy milk 2 tsp sunflower seed or olive oil 1/2 teaspoon vanilla extract 3 TBL packed brown sugar 1 TBL unsweetened cocoa powder 6 TBL boiling water Instructions In ungreased cereal sized bowl, or large shallow mug, stir together flour, white sugar, cocoa, baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth. Spread batter evenly in the bottom of the bowl. Sprinkle with brown sugar and 1 TBL cup cocoa. Pour boiling water over batter. Microwave on high for 2 minutes until the cake is set and there is a fudgy looking pudding. Allow it to cool for a few minutes before digging in. Highly recommended that you serve with ice cream.
Vegan One Bowl Chocolate Pudding Cake for Two (microwave version)
Ingredients
1/4 cup all-purpose flour
3 TBL white sugar
2 TBL unsweetened cocoa powder
1/4 tsp baking powder
dash of salt
3 TBL non-dairy milk
2 tsp sunflower seed or olive oil
1/2 teaspoon vanilla extract
3 TBL packed brown sugar
1 TBL unsweetened cocoa powder
6 TBL boiling water
Instructions
In ungreased cereal sized bowl, or large shallow mug, stir together flour, white sugar, cocoa, baking powder, and salt.
Mix in milk, oil, and vanilla with a fork until smooth.
Spread batter evenly in the bottom of the bowl.
Sprinkle with brown sugar and 1 TBL cup cocoa. Pour boiling water over batter.
Microwave on high for 2 minutes until the cake is set and there is a fudgy looking pudding.
Allow it to cool for a few minutes before digging in.
Highly recommended that you serve with ice cream.

Last minute Valentine’s Day plans? I’ve got you covered. This is a super simple recipe that uses common ingredients that can be found in any corner store. It only takes a few minutes to make, but tastes like you really though about it. You even make it in the vessel you are serving it in so only one dish. This is the perfect size for sharing with your special someone, or for eating yourself while you watch sappy movies and wonder why you don’t have a special someone.

Vegan One Bowl Chocolate Fudge Pudding Cake for Two (microwave version)

 Ingredients

  • 1/4 cup all-purpose flour
  • 3 TBL white sugar
  • 2 TBL unsweetened cocoa powder
  • 1/4 tsp baking powder
  • dash of salt
  • 3 TBL non-dairy milk
  • 2 tsp sunflower seed or olive oil
  • 1/2 teaspoon vanilla extract
  • 3 TBL packed brown sugar
  • 1 TBL unsweetened cocoa powder
  • 6 TBL boiling water

Instructions

  1. In ungreased cereal sized bowl, or large shallow mug, stir together flour, white sugar, cocoa, baking powder, and salt.
  2. Mix in milk, oil, and vanilla with a fork until smooth.
  3. Spread batter evenly in the bottom of the bowl.
  4. Sprinkle with brown sugar and 1 TBL cup cocoa. Pour boiling water over batter.
  5. Microwave on high for 2 minutes until the cake is set and there is a fudgy looking pudding.
  6. Allow it to cool for a few minutes before digging in.
  7. Highly recommended that you serve with ice cream.