Vegan chocolate desserts
This is a rich, decadent-tasting, and gorgeous cake. This scrumptious confection, topped with a luscious vegan chocolate ganache frosting, is ideal to serve as an enticing dessert at any gathering throughout the year. Recipe and photos contributed by Laura Theodore, The Jazzy Vegetarian.
These no-bake bars are super-easy to make, and feature almonds, raisins and dark chocolate. Leslie Cerier recommends using as many organic and fair trade ingredients as possible for this yummy treat. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→
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→
Two of my favorite superfoods, sweet potatoes and raw cacao, are whipped together to make a delicious treat! This one passed by all my testers, young and old! Not only does this scrumptious dessert satisfy a sweet tooth, it will leave your skin glowing! Both sweet potatoes and raw cacao are two of the best foods you can consume for radiant skin! Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition.
This super-easy, rich tasting vegan chocolate fudge gives you a nice dose of Omega 3s, as it features hemp or chia seeds and walnuts. Made in minutes, it needs about an hour of refrigeration to set up. If you can’t wait that long, pop it in the freezer!
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.
The classic comfort dessert — chocolate brownies — is made with a minimum or fat and sugar in this vegan rendition. As brownies go, these are more cake-like than chewy. This is super easy, so don’t wait for a special occasion to make this!
If you have ground almonds in your freezer, as I usually do, it takes almost no time to prep. But don’t rush the baking and final steps: it is important to bake the cake until it is dark golden-brown for the best texture, and to sprinkle a layer of chopped almonds on the serving plate so that the bottom of the cake doesn’t stick to the plate. This recipe calls for two kinds of almonds, unpeeled sweet whole almonds and Marcona almonds from Spain, but you can use all sweet almonds if that’s what you have on hand. In that case, sprinkle a little more flaked salt over the top of the cake since Marcona almonds are already salted and fried in oil when you buy them.