Snacks and Sweets
Low-sugar peanut butter puffed cereal gives these easy snack bars a fun look and really pop when you chew them! With peanut butter in them too, they’re double peanut-y — though you can use any other kind of puffed cereal (we used Nature’s Path Panda Puffs), like puffed rice. Taking minutes to make, these are no-bake; you just have to have some patience as they set up in the fridge (or you can speed things up by placing in the freezer). more→
Have you discovered banana ice cream? If not, it’s high time you did! Vegan frozen banana strawberry ice cream is made entirely with fruit — no dairy, no added sugar. Enjoy like soft serve or in scoops — a guilt-free treat for kids of all ages! For this, you don’t need an ice cream machine; it’s best made in a food processor rather than a blender. Photos top and bottom by Hannah Kaminsky.
Banana ice cream is amazing. It’s hard to believe that this frozen treat is based almost entirely on banana. In this vegan banana ice cream recipe, peanut butter and a touch of chocolate add up to the classic combo of flavors you enjoy just as much in other desserts. Enjoy this in a bowl or in a cone. It’s a treat you won’t mind serving your kids. Just make sure they leave some for you!
To make this and other banana ice cream recipes, you don’t need an ice cream machine; this is best made in a food processor. Photos by Hannah Kaminsky. more→
Chocolate chia pudding with almonds and coconut (that tastes like a candy bar!) is a super healthy treat that can be served for either breakfast or dessert. This combination of almonds and shredded coconut had me singing, “sometimes you feel like a nut, sometimes you don’t,” like in the old candy bar commercials, so I’ve decided to call it “Almond Joy.” I like to make it in the evening right before going to bed so that it’s ready in the morning for breakfast. Recipe and photos reprinted with permission from What’s for Breakfast? Morning Favorites from Dianne’s Vegan Kitchen, © 2017 Dianne Wenz. Purchase your copy of this e-book and Dianne’s other e-cookbooks here.
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→