Snacks and Sweets
Finally, an easy wholesome raw brownies recipe that tastes like real brownies! Nuts, dates, coconut, cocoa powder, maple syrup, and salt combine to create a shockingly divine traditional-style brownie. Although the ingredients sound virtuous (and they are), your taste buds will only register one flavor: chocolate. It’s the most popular recipe on Laura-Jane’s blog, probably because it’s so quick, decadent, and nutritious.
Famous Raw Brownies keep extremely well in the fridge, and they are perfect for making ahead and bringing to a potluck or work function. The brownies stand on their own, but they’re even better with the Velvet Chocolate Icing (of course!), which is my go-to chocolate icing for any refrigerated dessert recipe, including cakes and bars. It’s easy to make, easy to spread, and extremely versatile. Iced desserts should be kept in the refrigerator. The flavors also pair beautifully with fresh blackberries or raspberries. more→
Let’s say you’re not much of a baker or cook, but you want to make an impressive treat for a special person — say, your sweetie for Valentine’s Day or a birthday, or mom for Mother’s Day. These tiny sweet vegan tartlets are delectable, yet incredibly easy to make. Hannah Kaminsky presents four creative ways to fill these little beauties — as well as the tempting photos that go with them.
The mini fillo shells are vegan (and Kosher) are available in the frozen foods section of well-stocked supermarkets. You’ll find them near other fillo products, and items like puff pastry. The package directions say that once thawed, these are rebaked and ready to use, but also recommend heating them before filling, for extra crispness. Follow package directions, either way. more→
The typical caramel sauce recipe consists of a cup of sugar, half a cup of butter, and some milk or cream. Um, no. As in, no, our 2-ingredient no-sugar date caramel sauce contains none of those. We’ve hacked all the bad ingredients out of it — sugar included— by making it from dates and almond milk. That’s it! Unless you’d like to go the extra inch and add a pinch or grinding of salt — you know, salted caramel — to take it up a subtle notch.
And unlike regular caramel sauce, there’s no need to cook at all. You do need a good blender for this, though, to make it nice and smooth. more→
There are tons of recipes out there for oven roasted chickpeas, but I question the need to turn the oven on for one, or even two can’s worth of this tasty legume. Instead, we’ll show you how to roast chickpeas in a skillet, and give them a variety of flavors each time — spicy, savory, and even sweet.
The result might not be quite as crispy as what you’d get from oven-roasting, but it also sidesteps the tendency to dry out. What you’re left with are flavored chickpeas to snack on with no guilt, and far fewer calories than the equivalent volume of nuts. more→
These not-too-sweet little no-bake shortcut vegan strawberry shortcakes are made simple, by using rounds of prepared polenta in place of baked biscuits. It makes a lovely spring dessert that’s easy enough to make for an everyday treat or for holidays like Easter. For these, we used So Delicious Coco Whip, which is surprisingly low in fat considering that it’s made from coconut, and since it’s naturally sweet, very low in sugar, too. Photos by Hannah Kaminsky. more→
Many of the “energy balls” recipes you’ll find require a machine and/or lots of ingredients. These crunchy granola-peanut butter energy balls require neither. Readymade granola provides several healthy ingredients in one mix (oats, nuts, dried fruits, and sometimes seeds). Since I’m always looking for ways to incorporate healthy maca powder in food I like to add some to these for an extra boost. more→
Often, I’ll make a fairly elaborate (and for me, elaborate is a relative term) meal for company, and then lose energy when it comes to the dessert. Lately, I’ve turned to this clever dessert hack for chocolate granola clusters, which always has my guests proclaiming my culinary genius and begging for the recipe. The “recipe,” such as it is, can practically be given verbally; that’s how simple it is. Ten minutes of prep (at most), no machines, no baking — just a short time in the fridge to resolidify the chocolate.
It’s hard to say how many this will serve — so let’s say an average of 6; only 4 if your guests are voracious; 8 if they’re full from the meal or just plain dainty. more→