Vegan Baking and Sweets
For some of you, avocado pudding is probably old news, but for others of you, this might be the beginning of a beautiful friendship. Avocado creates a silken texture that you have to taste to believe (and I promise you won’t notice any avocado flavor). Unsweetened cocoa powder or carob powder can be used instead of cacao powder, and
1/3 cup maple syrup or coconut nectar can be used in place of dates, just reduce or omit the water. From Practically Raw Desserts ©2013 by Amber Shea Crawley. Used by permission from Vegan Heritage Press. Read More→
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These crisp on the outside, tender on the inside cookies were a consistent favorite among my recipe testers. With only four ingredients, you could practically make these with your eyes closed! From Practically Raw Desserts ©2013 by Amber Shea Crawley. Used by permission from Vegan Heritage Press. Read More→
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Here’s a rich-tasting dessert that can be eaten the minute it’s done. Serve it with sliced apples, pears, and/or Asian pears on the side. The pudding can be used as a dip for the fruits as well. Read More→
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Cream-filled maple leaf cookies showcase the bounty of the country’s many maple farms. If you’ve never had one, now’s the time to enjoy this sandwich cookie filled with maple buttercream frosting. Free of nuts, peanuts and yeast. Contributed from The Allergy-Free Cook Bakes Cakes and Cookies by Laurie Sadowski (Book Publishing Co, ©2013)
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You’ll be pleasantly surprised by the buttery, caramel-like flavor of these bar cookies that results from combining vegan margarine, sweet brown sugar, vanilla and almond extracts, and malty-flavored maca powder. Maca powder is made from a root vegetable, also known as Peruvian ginseng, that grows in the mountain plateaus of the Andes. When added to foods, maca powder imparts a slightly malty, butterscotch flavor, and is quite often used in raw food desserts and sweet treats. Reprinted with permission from The Complete Idiot’s Guide® to Vegan Living by Beverly Bennett and Ray Sammartano (Alpha Books, 2005).
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This dessert is easier and faster to make than an apple pie or apple crisp, and it requires no baking. Instead of refined sugars, this recipe uses dates for sweetness and lemon juice and nutmeg for that extra zing. Bonus: it’s mostly raw as well as soy-free, oil-free, wheat-free, and gluten-free.Courtesy of Colleen Patrick Goudreau’s 30-Day Vegan Challenge. Read More→
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I’m not a huge fan of chocolate, but I can’t resist the taste and smell of Mexican chocolate. The notes of almond, cinnamon, and vanilla with just a hint of spice from cayenne pepper take my taste buds to another world. Be careful with the cayenne, though: with such a sweet base underneath it, the heat jumps out quick. If you aren’t paying attention when you add that dash, you will have one spicy hot cocoa on your hands! Read More→
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Both healthy and decadent, this pie is filled with favored winter fruits including apple, orange, banana, and pear, and made fragrant with spices and liqueur. Adapted from Vegetariana by Nava Atlas. Read More→
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