#plantbaseddesserts

[consciouslyvegan]

Vegan Lemon Olive Oil Cake! Fresh lemon taste combined with the richness of olive oil creates a treat that's both refreshing and satisfying.

https://consciously-vegan.com/vegan-lemon-olive-oil-cake/

[forkfulofflavor]

Salty Chocolate Date Caramels Ingredients: 1 cup packed soft & pitted Medjool dates (161 grams) 1 tablespoon creamy almond butter 1/2 teaspoon vanilla extract 1 tablespoon warm water 1/4 teaspoon fine sea salt 2 1/2 tablespoons almond flour 120 grams dark chocolate (at least 70%) Flaky sea salt for finishing Directions: Prepare the caramel mixture: In a food processor, combine the dates, almond butter, vanilla extract, warm water, and fine sea salt. Blend until the mixture is completely smooth, scraping down the sides as needed. Add the almond flour and process until incorporated. Shape the caramels: Line a small bread pan or narrow pan with greased parchment paper (use coconut oil or another non-stick option). Scrape the date mixture into the pan and smooth the top with another greased sheet of parchment paper. Press the mixture down using your hands or a spatula to make it even, about 1/2 inch thick. Freeze the caramels: Place the pan in the freezer for one hour to firm up the caramels. Prepare the chocolate: While the caramels freeze, temper the chocolate or melt it with a double boiler or in the microwave. If using the microwave method, add 1/2 tablespoon coconut oil to the chocolate to help it melt smoothly. Cut and coat: Remove the caramels from the freezer and cut into 12 small squares. Dip each caramel square into the melted chocolate using a fork, letting excess chocolate drip off by tapping the fork on the side of the bowl. Place the coated caramels on parchment paper to set. Sprinkle with sea salt: Before the chocolate fully hardens, sprinkle flaky sea salt on top of each caramel. Let the caramels cool completely. Storage: If you tempered the chocolate, the caramels can be stored at room temperature for up to one week. If you melted the chocolate with coconut oil, store the caramels in the refrigerator until ready to serve. Prep Time: 15 minutes (plus 1 hour freezing time) | Total Time: 1 hour and 15 minutes Kcal: 120 kcal per caramel | Servings: 12 caramels These Salty Chocolate Date Caramels are a delightful blend of sweet, salty, and chewy textures. Made with soft Medjool dates, creamy almond butter, and dark chocolate, they offer a naturally sweet caramel-like filling, coated in rich chocolate and finished with a sprinkle of flaky sea salt. The almond flour adds a subtle nutty flavor and a firmer texture to the date mixture, making these caramels both satisfying and indulgent. Perfect for a quick snack or a post-dinner treat, these caramels are easy to make and require no baking. Store them in the refrigerator for a chilled snack or enjoy them at room temperature for a softer, more decadent experience. With their simple ingredients and rich flavor, these caramels are a healthy yet indulgent treat you’ll love!

[londonvegancupcakes]

Get your Glam Mothers Day Cupcakes !

[theveg-table]

When you try your best but you don't succeed 🎤...to make an aesthetically pleasing cake. At least it tastes good 🤷‍♀️🤤

[consciouslyvegan]

Try this recipe for these tahini chocolate chip cookies for the softest, chewiest vegan cookies you’ve ever eaten.

https://consciously-vegan.com/dairy-free-chocolate-chip-cookies/

[theveg-table]

Baking my way down town 🎶

[kellyfscribbles]

As a tasty treat, try these vegan chocolate chip cookie shots! These tasty little treats are perfect for parties or a treat snack. They'll satisfy your sweet tooth and are made from only plants.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Put coconut flour, baking soda, salt, almond flour, and coconut sugar in a bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix everything together well. Add vegan chocolate chips and mix well. Press down on the dough in the mini muffin tin to make cookie cups. It should be baked for 10 to 12 minutes, or until it turns golden brown. Let the cookie shots cool in the pan for 10 minutes before carefully taking them out and putting them on a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 12 minutes

AuthorAID

[ltcoblivious]

Combination of chocolate and pumpkin with these decadent vegan cupcakes.

Vegan Chocolate Pumpkin Cupcakes