Vegan Baking and Sweets

Raspberry Chia Pudding

Chia Pudding with raspberries

Here’s a fresh summer take on chia pudding using fresh raspberries and vanilla nondairy milk. Enjoy this for dessert or breakfast.

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Chocolate Chia Pudding with Blackberries or Blueberries

Chia Pudding with blackberries

Chia pudding tastes great with a hint of chocolate, and fresh summer blackberries or blueberries dress it up. Serve this as a snack, dessert, or for breakfast.

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Homemade Chocolate Almond Milk

Chocolate Almond Milk by Leslie Cerier

This homemade chocolate almond milk is easy and delicious. Try using all organic ingredients, if you can. Recipe contributed by Leslie Cerier. Photos by Tracy Eller. more→

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Unbaked Peach-Berry Crumble

Unbaked vegan peach and raspberry crumble

When you want a lovely summer dessert but don’t feel like fussing (or baking) this unbaked peach-berry crumble just the thing. I particularly like this with raspberries, if they’re available. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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No-Bake Vegan Cocoa Maca-roons

vegan macaroons made with maca

These no-bake macaroons are filled with all manner of nutrient-dense goodies, including nuts, nut better, dates, and of course, coconut. Not to mention a nice dose of maca powder, which not only lends its malty flavor, but its energy-boosting benefits. If you’re unfamiliar with maca, or just want to leave it out, no problem — see the alternative following the recipe. more→

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Chocolate-Dipped Strawberries

Chocolate-Dipped Strawberries

A two-ingredient classic dessert — how can you go wrong? Strawberries and dark chocolate are just made for one another. Though this hardly even qualifies as a recipe, there are are a few tips and tricks that make this come out just right. more→

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Cinnamon Ice Cream

Cinnamon Ice Cream by Vicki Brett-Gach

Since I’ve been making ice cream twice a week (at least) for the entire month of July, it’s only fair that I share, right? I made this ice cream with my students in our Vegan Desserts class a few weeks ago and everyone really enjoyed it. The consistency is a little like soft-serve. You can allow it to firm up more in the freezer for a while, if you have more patience than I usually do. But honestly, this is ridiculously good either way. Recipe and photo contributed by Vicki Brett-Gach from her blog Ann Arbor Vegan Kitchen.

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Chocolate Chip Gelato

Chocolate Chip Gelato by Vicki Brett-Gach from Ann Arbor Vegan Kitchen

Instead if buying store-bought non-dairy ice creams, you can make a batch of homemade vegan ice cream, with the best ingredients from your own kitchen, in just about 30 minutes. That’s close to what it might take to gather your group, drive somewhere, and wait in line for vegan ice cream – that is, if you were able to find one you really liked. Last weekend I got so inspired that I made three separate batches of ice cream. Here I share one of my all-time favorites – Chocolate Chip Gelato. It knocked everyone’s socks off, and could not be easier, with just four ingredients. Recipe and photo contributed by Vicki Brett-Gach from her blog Ann Arbor Vegan Kitchen.

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