Vegan chocolate desserts
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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Silken tofu is a great base for pudding—it has just the right consistency, and it spares you from bothering with a flour-thickened milk sauce, which tends to scorch and lump. Read More→
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This decadent dessert is irresistibly delicious and a perfect ending to a special meal. If you’re making this cake for Valentines Day, fresh cherries may be hard to find. Substitute raspberries or strawberries, if available, or use frozen fruit or canned pie filling. Read More→
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Chocolate is an aphrodisiac. It’s romantic. It contains antioxidants. Let me cut right to the chase: the real reason I’m sharing this recipe is because it’s pathetically easy. But the end result is so impressive that your sweetie is sure to be touched. Use the best dark chocolate you can get your hands on; it really makes a difference. Recipe and photo contributed by Dynise Balcavage, from Celebrate Vegan (Lyons Press, ©2011). Read More→
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These cookies are quick, easy and fun to make. I love shaping them with my hands, but you could also use a cookie cutter. Read More→
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This pie is rich and decadent, so a little slice will do. Serve portions with vanilla nondairy ice cream or whipped cream, sorbet, or a fresh fruit sauce. Contributed by Dreena Burton, from Eat, Drink, and Be Vegan. Read More→
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One of the gripes of many vegan bakers is that it’s too difficult to create brownies that are really fudgy instead of cakelike. Well, here they are: the ultimate fudgy brownies! The addition of pureed avocado creates a miracle of synergy with just 1/4 cup oil, resulting in one of the richest-tasting, fudgiest brownies I’ve ever had. From Sweet Freedom by Ricki Heller. Read More→
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From More Great Good Dairy Free Desserts Naturally, this is the perfect chocolate cake. I know that’s a big statement, but after 20 years
of love letters and requests from brides, birthday celebrators, bloggers, caterers, and my family
and friends, I can say with certainty that it is guaranteed to satisfy even the most ardent chocoholic. Be prepared for, “No way this is a vegan chocolate cake!” The Chocolate Cream spreads and pipes like a dream. A glamorous and delicious alternative to the cream is the Chocolate Ganache filled and glazed cake, and
the Ganache is used to make truffles too. Read More→
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