Vegan chocolate desserts

Chocolate Orange Sesame Truffles

Chocolate Orange Sesame Truffles from Vegan Chocolate recipe by Fran Costigan

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→


Chocolate Chunk Banana Bread Pudding

chocolate chunk banana bread pudding from Vegan Chocolate by Fran Costigan

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→


Vegan Chocolate Mousse and Banana Pie

Tofu chocolate mousse banana pie

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→


Cashew Chocolate Mousse Pie

vegan chocolate mousse pie recipe

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 Black Bean Double Chocolate Chip Cookies

Black Bean Double-Chocolate Chip Cookies from Big City Vegan

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→


Crispy Rice and Almond Treats

Crispy rice and almond treats by Chef Beverly Bennett

Contributed by vegan chef Beverly Lynn Bennett, these rich, no-bake treats are incredibly good. I know, because I’ve made them for my kids a zillion times while they were growing up, and they still love them when they visit. Easy to make, these are good for those who need a burst of sweetness and energy, without indulging in empty calories. Photos by Hannah Kaminsky of Bittersweet.


Tofu Chocolate Pudding

Dairy-free tofu chocolate pudding recipe

Three ingredients (plus two optional ones) add up to a delightful dairy-free chocolate pudding. Silken tofu is a great base for pudding — it has just the right consistency, and it spares you from bothering with a flour-thickened sauce, which tends to scorch and lump. more→


Double-Orange Chocolate Chip Muffins

Vegan orange-chocolate chip muffins

These pretty streusel-topped muffins are not only delectable, but contain a dose of Vitamin C from fresh orange juice as well as concentrated orange juice. The concentrate also contributes sweetness as well as color. Photos by Rachael Braun. more→