#indulgentvegan

[simply-aimeelorraine]

Indulge in this rich and creamy vegan minty chocolate mousse, perfect for satisfying your sweet cravings. Made with dairy-free dark chocolate and coconut cream, this decadent dessert is refreshingly minty and irresistibly delicious.

Ingredients: 1 can 14 oz coconut cream. 1 cup dairy-free dark chocolate chips. 1/4 cup maple syrup. 1 tsp peppermint extract. 1/2 tsp vanilla extract. Fresh mint leaves for garnish.

Instructions: In a saucepan, heat coconut cream over medium heat until it simmers. Remove from heat and add dark chocolate chips, stirring until melted and smooth. Stir in maple syrup, peppermint extract, and vanilla extract until well combined. Transfer mixture to a blender or food processor and blend until smooth and creamy. Pour into serving glasses or bowls and refrigerate for at least 2 hours, or until set. Garnish with fresh mint leaves before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Aicaer 2019

[ohyeahdevelopmentalbiology]

The rich chocolate, chewy marshmallows, crunchy almonds, and sweet graham crackers in these vegan Rocky Road candy bars make them a real treat. They're great for satisfying your sweet tooth and can be eaten as a snack or dessert by both vegans and non-vegans.

Ingredients: 2 cups vegan chocolate chips. 1 cup vegan mini marshmallows. 1/2 cup chopped almonds. 1/2 cup chopped vegan graham crackers.

Instructions: Line a baking dish with parchment paper. Melt the vegan chocolate chips in a double boiler or microwave until smooth. In a large bowl, mix together melted chocolate, vegan mini marshmallows, chopped almonds, and chopped vegan graham crackers. Pour the mixture into the prepared baking dish and spread evenly. Place in the refrigerator for at least 1 hour to set. Once set, cut into bars and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

park avenue presbyterian church

[kessavel-art]

Indulge in these decadent vegan chocolate caramel bars, where layers of rich chocolate, gooey caramel, and buttery oats come together in perfect harmony.

Ingredients: 1 cup vegan caramel sauce. 1 cup vegan chocolate chips. 1/2 cup vegan butter. 1 cup rolled oats. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine rolled oats, almond flour, coconut sugar, and salt. Melt vegan butter and mix it into the dry ingredients until crumbly. Press half of the mixture into a parchment-lined baking dish. Bake for 10 minutes. Remove from oven and sprinkle chocolate chips over the baked crust. Pour caramel sauce over the chocolate chips. Sprinkle the remaining oat mixture over the caramel layer. Bake for an additional 15-20 minutes, or until golden brown. Let it cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

Wired TC

[nerdytravelingstudent]

Indulge in the rich chocolatey goodness of these vegan chocolate brownie cookies. They're chewy, fudgy, and absolutely irresistible!

Ingredients: 1 cup flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan butter, melted. 3/4 cup brown sugar. 1/4 cup white sugar. 1 teaspoon vanilla extract. 1/4 cup plant-based milk. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, mix melted vegan butter, brown sugar, white sugar, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the plant-based milk and chocolate chips until evenly distributed. Scoop tablespoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

lasani kabob resturant

[kuroshiro2000]

Chocolate, red velvet, and fudge all come together in this rich and creamy vegan dessert called Vegan Red Velvet Fudge Pie. When you want something sweet and fancy, it's perfect for special events or just because.

Ingredients: 1 1/2 cups vegan chocolate chips. 1 cup coconut cream. 1/4 cup maple syrup. 1 tablespoon coconut oil. 1 teaspoon vanilla extract. 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup beetroot juice. 1/4 cup coconut sugar. 1/4 cup almond milk. 1 teaspoon apple cider vinegar. 1/2 teaspoon baking powder. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, cocoa powder, coconut sugar, baking powder, and salt. Add beetroot juice, almond milk, apple cider vinegar, coconut oil, and vanilla extract to the dry ingredients. Mix until well combined. Pour the batter into a greased pie dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. While the pie is baking, prepare the fudge layer. In a saucepan, combine vegan chocolate chips, coconut cream, and maple syrup. Heat over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Once the pie is baked, let it cool slightly. Then pour the fudge mixture over the top of the pie and spread evenly. Chill the pie in the refrigerator for at least 2 hours, or until the fudge layer is set. Slice and serve. Enjoy the indulgent vegan delight!

Prep Time: 20 minutes

Cook Time: 30 minutes

piccolo italian cafe

[formerbravo]

Indulge in this decadent vegan chocolate mousse that's rich, creamy, and utterly delicious. Made with wholesome chickpeas and dairy-free dark chocolate, it's a guilt-free treat for any occasion.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup dairy-free dark chocolate chips. 1/4 cup maple syrup. 1 tsp vanilla extract. Pinch of salt.

Instructions: Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. In a food processor, blend the chickpeas, melted chocolate, maple syrup, vanilla extract, and salt until creamy and well combined. Divide the mousse into serving cups or bowls. Chill in the refrigerator for at least 1 hour before serving. Garnish with your favorite toppings like fresh berries, chopped nuts, or coconut whipped cream, if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Metaphysical Approach to Religions through Symbol

[fezraptor]

Indulge in these decadent vegan brownies swirled with rich dulce de leche for a delightful treat that's both indulgent and cruelty-free.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1 cup brown sugar. 1/2 cup vegan butter, melted. 1/2 cup unsweetened applesauce. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup vegan dulce de leche.

Instructions: Preheat the oven to 350F 175C. Grease and flour an 8x8 inch baking pan. In a mixing bowl, whisk together the melted vegan butter, brown sugar, applesauce, almond milk, and vanilla extract until well combined. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour half of the brownie batter into the prepared pan, then drizzle half of the vegan dulce de leche over the batter. Repeat with the remaining batter and dulce de leche. Using a knife or skewer, gently swirl the dulce de leche into the batter to create a marbled effect. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely in the pan before slicing and serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Youphoric Sound

[fyeahpeterquinn]

Enjoy these sweet Vegan Chocolate Caramel Coconut Cupcakes when you're craving something sweet. When you put gooey caramel inside moist chocolate cupcakes and toasty coconut on top, these treats are sure to wow anyone.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 cup granulated sugar. 1 tsp baking soda. 1/2 tsp salt. 1 cup coconut milk. 1/3 cup coconut oil, melted. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. Vegan caramel sauce store-bought or homemade. 1/2 cup shredded coconut, toasted for garnish.

Instructions: Warm the oven up to 350F 175C and put cupcake liners in a muffin tin. Mix the cocoa powder, sugar, baking soda, and salt with a whisk in a large bowl. Melt some coconut oil and add it to the dry ingredients. Then add apple cider vinegar and vanilla extract. Mix everything together well. The batter should be about two thirds of the way up each cupcake liner. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. Make a small well in the middle of each cupcake with a knife after they have cooled. Put vegan caramel sauce in each well. Add some toasted shredded coconut to the top of each cupcake to make it look nice. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Eljire