Vegan chocolate desserts
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* by Nava Atlas.
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→
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.
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→
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→
One of the gripes of many vegan bakers is that it’s too difficult to create brownies that are really fudgy instead of cake-like. 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.
The taste and aroma of Mexican chocolate are hard to resist. The notes of almond, cinnamon, and vanilla with just a hint of spice from cayenne pepper will take your 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’ll have one spicy hot cocoa on your hands! Contributed by Alicia C. Simpson from Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories*, © 2012, published by The Experiment. Photo by Sara Lynn Paige. more→
This is easy to make, but tender and moist. Be sure to use pastry flour, since there’s no fat in this, and use a bundt or tube pan, because fat-free cakes don’t work well when baked in a flat pan, I find. You can make a white or cocoa icing. more→