Vegan chocolate desserts
Fun, fun, fun! That’s how I describe these lovely little lollipops! The dates help to hold the pops together while also standing in for much of the processed sugar. They’re perfect for any party, whether you are entertaining kids or adults! Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission.
Cradled in a chocolate crust and blanketed by a ganache topping, the silky peanut butter mousse at the center is creamy and luscious. The hardest part of this pie is making the crust (if indeed you’re making yours from scratch), so once it’s baked and ready to go, you’re more than halfway done! Recipe adapted from Easy as Vegan Pie by Hannah Kaminsky. © 2013, Skyhorse Publishing, reprinted by permission. Photos by Hannah Kaminsky.
Go ahead and play in the mud! Inspired by the call for a “cup of mud,” which is of course simply coffee, and the outrageously chocolaty affair known as Mississippi mud cake, it’s as dark and intense as a fresh brewed cuppa, but with all the trappings of an elegant dessert. Don’t be misled by the funky name—this kind of mud pie is far tastier than any childhood sandbox creation. Perfect for a pie novice, this is an effortless dessert with a big flavor payoff. Recipe and photos from Easy as Vegan Pie by Hannah Kaminsky. © 2013, Skyhorse Publishing, reprinted by permission. more→
Fresh orange juice and finely minced orange zest are cooked with thick tahini (sesame paste) and a small amount of agave syrup to make the liquid for this unusual chocolate truffle with a slightly chewy texture. While this truffle ganache is not perfectly smooth, the truffles taste very creamy, and the coating of lightly toasted black and naturally colored sesame seeds provides color and crunch. Note that raw tahini is sweeter than the roasted kind, but either can be used. From Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts by Fran Costigan © 2013, Running Press. Reprinted by permission. Photos by Kate Lewis. more→
In this contemporary rendition of bread pudding, cashew cream and coconut milk make the creamy custard and a healthy dose of chocolate provides the wow factor. I use protein-rich, easy-to-digest sprouted bread, but any bread you like will do. Serve the pudding warm right out of the baking dish, or make ahead and warm before serving. If you want to spice up brunch with Ms. or Mr. Sweetie, try the heart-shaped variation at the end. Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts by Fran Costigan. © 2013 Running Press, a member of the Perseus Books Group. Photos by Kate Lewis. more→
Silken tofu is a great base for a vegan mousse-style pie filling—it has just the right consistency, minus the bother of a flour-thickened sauce. Chocolate and banana are a dream team in this easy, dairy-free dessert, requiring just 5 ingredients (plus just a couple more if you decide to make your own crust). Adapted from The Vegetarian Family Cookbook. more→
This vegan chocolate mousse pie, made of raw cashews and silken tofu, is rich and delicious. It goes down very easy, so depending on how many you are serving, you may want to double the recipe and make two. This is a great finish for holiday meals, but it’s simple enough to prepare for dessert, any day of the week. Adapted from Vegan Holiday Kitchen.*
Vegan chocolate chip cookies, yum! But vegan black bean chocolate chip cookies, huh? Yep, vegan made, omnivore tested, approved! I read an article a couple weeks ago about how getting veggies in desserts wasn’t a winning idea, especially with kids. Now, I haven’t tested these on children, mainly because I don’t have any and couldn’t find any to borrow at the moment. Please feel free to try, and let me know how the kids react. Recipe and photo contributed by Sharon Nazarian of Big City Vegan. more→