Vegan Baking and Sweets
This super creamy and delightfully delicious dessert will please the chocolate and peanut butter fans at your table. Tofu replaces the eggs in this rich tasting pudding. Recipe contributed by Laura Theodore. Photos by Hannah Kaminsky.
My healthier recreation of rice crispy treats brought back childhood memories, without the sugar rush. Chia seeds and sesame seeds were added for an extra boost of nutrients. The cacao drizzle is totally optional, but highly recommended! This might be a bold statement, but these are my favorite sweet creation thus far! Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition. more→
Need a little treat? Pineapple ice cream with a dusting of shredded coconut and cacao nibs satisfies any sweet tooth…without the fat and processed sugar! Three basic ingredients, all pure foods, whipped up into a creamy frozen dessert that couldn’t be easier to make. Recipe and photo contributed by Cristina Cavanaugh, from Begin Within Nutrition.
These cookies are truly guilt free. They’re refined sugar-free, dairy free, and filled with nutritional ingredients. They are very light and the cacao nibs offer the perfect crunchy texture. If you are unfamiliar with cacao nibs, they are nature’s chocolate chips. Cacao nibs are literally cacao beans that have been roasted and separated from their husks, then peeled and crumbled. more→
These cookies will make you believe in magic because they’ll disappear right before your eyes! There are few things I absolutely can’t resist, and these cookies are one of them. The combination of coconut, toasted almonds, and raspberry jam is hard to beat. I make them with homemade raspberry jam from our raspberry bushes, which makes them extra special, but any high-quality jam will be almost as delicious. They are wonderful still warm from the oven, but be sure to let them cool for fifteen minutes so you don’t burn your mouth on the hot jam. The flavor is best when they’ve cooled completely. Recipe contributed by Myra Goodman and Marea Goodman, from Straight from the Earth* © 2014. Photos by Sara Remington. Reprinted by permission of Chronicle Books.
Moist, chewy, and delicious, these tasty treats take just a few minutes to put together, and they bake up in 20 minutes. They make a great no-added-sugar after-school snack for kids or an anytime snack for you. From More Quick-Fix Vegan* by Robin Robertson reprinted by permission of Andrews McMeel Publishing, 2014. Photos by Shana Paluba.
This frozen dessert is so delicious you will never know it’s made from bananas and avocados. Avocados power up the nutrition in this dessert and gives it that beautiful green hue. Add a few drops of mint extract, chocolate chips and voila…Mint Chocolate Chip Ice Cream! Recipe and photos contributed from Cristina Cavanaugh of BeginWithin Nutrition.
These moist vegan chocolate chip-banana muffins are sweet but not overly so, making them a scrumptious treat for breakfast, an afternoon snack, or dessert. This recipe uses ripe bananas rather than eggs for binding. Recipe contributed by Laura Theodore, from Jazzy Vegetarian, Lively Vegan Cuisine That’s Easy and Delicious (Book Publishing Company), reprinted by permission. more→