#plantbasedsweets

[cinemakills]

These Chickpea Peanut Butter Cookies are a healthy vegan treat that tastes great. Chickpeas and peanut butter together give you protein and fiber, and maple syrup makes it naturally sweet. Plus they don't have gluten!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup peanut butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 cup vegan chocolate chips optional.

Instructions: Warm the oven up to 175F 350C. Put peanut butter, maple syrup, baking powder, chickpeas, and vanilla extract in a food processor. Mix until it's smooth. You can add chocolate chips if you want to. Put tablespoon-sized chunks of the dough on a baking sheet that has been lined with parchment paper. To make the cookies flatter, use the back of a spoon or a fork. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 10 minutes

Cook Time: 15 minutes

Events Music Education

[thetummyproject]

If you have to follow a certain diet, these gluten-free, paleo, and vegan chocolate candies are a great treat. Adding cacao nibs gives it a satisfying crunch and a hint of chocolate flavor.

Ingredients: 1/2 cup coconut oil. 1/2 cup unsweetened cocoa powder. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup cacao nibs. 1/2 tsp vanilla extract.

Instructions: Melt the coconut oil in a microwave-safe bowl for about 30 seconds or until it becomes liquid. Stir in the unsweetened cocoa powder, maple syrup, almond butter, and vanilla extract until well combined. Fold in the cacao nibs to the mixture. Pour the mixture into silicone candy molds or mini muffin cups. Place in the freezer for 30 minutes or until the candies are firm. Remove from the molds or muffin cups and enjoy your homemade chocolate candies!

Prep Time: 10 minutes

Cook Time: 30 minutes

A To Z Exotic Animals Adventures

[bardicchef]

A delightful vegan dessert featuring baked Bramley apples filled with a sweet and spiced gingerbread pecan mixture. Perfect for a cozy evening treat or a festive dessert.

Ingredients: 4 large Bramley apples. 1 cup pecans, chopped. 1 cup rolled oats. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp salt.

Instructions: Preheat the oven to 375F 190C. Core the Bramley apples, removing the seeds and some of the flesh to create a cavity for the filling. In a mixing bowl, combine chopped pecans, rolled oats, maple syrup, melted coconut oil, ground ginger, ground cinnamon, ground cloves, and salt. Mix well. Stuff each cored apple with the gingerbread pecan filling, pressing gently to fill the cavity. Place stuffed apples in a baking dish and bake in the preheated oven for 30-35 minutes, or until the apples are tender and the filling is golden brown. Once baked, remove from the oven and let cool slightly before serving. Enjoy your Baked Bramley with Gingerbread Pecan Filling!

Prep Time: 15 minutes

Cook Time: 35 minutes

Lt Timing

[notacentaur]

Indulge in the irresistible combination of peanut butter and chocolate with these vegan blondies. They're moist, chewy, and packed with peanut butter cups and chocolate chips for a decadent treat.

Ingredients: 1 cup creamy peanut butter. 3/4 cup brown sugar. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1 cup all-purpose flour. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup vegan chocolate chips. 1/2 cup vegan peanut butter cups, chopped.

Instructions: Warm the oven up to 175F 350C. Put peanut butter, brown sugar, applesauce, and vanilla extract in a large bowl. Mix the ingredients together until the mixture is smooth. Mix in the salt, baking powder, and flour, making sure everything is well mixed. Add the peanut butter cups and chocolate chips and mix them in well. Spread the mix out evenly in an 8x8-inch baking dish that has been greased. Put it in the oven and bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Princess Pauliniet

[mikkuma]

Enjoy a single-serving vegan chocolate chip cookie that is high in protein and won't make you feel bad.

Ingredients: 1/4 cup rolled oats. 1 tbsp vegan chocolate protein powder. 1 tbsp almond flour. 1 tbsp maple syrup. 1 tbsp almond milk. 1 tbsp vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Roll out the oats and mix them with the vegan chocolate protein powder and almond flour in a bowl. Toss the dry ingredients together with the almond milk and maple syrup until everything is well mixed. Add vegan chocolate chips and mix well. Place the cookie dough on a baking sheet that has been lined with parchment paper. Place in the oven and bake for 10 to 12 minutes, or until the edges turn golden brown. It should be cool for a while before you eat it.

Prep Time: 5 minutes

Cook Time: 10 minutes

Wakefield Chorus

[not-the-jedi-i-should-be]

These vegan chocolate chip cookies are paleo-friendly, made with wholesome ingredients like almond flour and coconut oil. They're chewy, soft, and packed with chocolatey goodness!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 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 put parchment paper on a baking sheet. Combine coconut flour, baking soda, salt, almond flour, and coconut sugar in a large bowl. Melt the coconut oil and add it to the dry ingredients. Then add the maple syrup and vanilla extract and mix them in well. Add vegan chocolate chips and mix well. Take a tablespoon of dough and roll it into balls. Then, put the balls on a baking sheet that has been prepared. When the edges are golden brown, it's done baking. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

Orchids Thai Restaurant

[collectivecreaux]

This Mega Crumble Apple Pie is the best vegan and gluten-free dessert you can eat. Fresh apples are covered in a tasty mix of spices and topped with a crunchy oat and almond crumble. The different textures and tastes make it a delicious treat.

Ingredients: 8 large apples, peeled, cored, and sliced. 1 tablespoon lemon juice. 1/2 cup granulated sugar. 1/4 cup cornstarch. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup chopped pecans or walnuts.

Instructions: Warm the oven up to 190C 375F. Put apple slices and lemon juice in a large bowl and toss them around. Granulated sugar, cornstarch, cinnamon, nutmeg, and salt should all be mixed together in a small bowl. Toss the apples in the mixture until they are well covered. Put the apples that have been coated into a 9-inch pie dish. Put rolled oats, almond flour, maple syrup, melted coconut oil, and chopped nuts in a different bowl. Mix until it falls apart. Cover the apples in the pie dish with the crumble mixture. Put it in the oven and bake for 45 to 50 minutes, or until the topping is brown and the apples are soft. Let the pie cool down for at least 15 minutes before you serve it. If you want, you can serve it warm with vegan whipped cream or dairy-free ice cream.

Prep Time: 20 minutes

Cook Time: 50 minutes

Crop Cuisine

[clipside]

These vegan chocolate peppermint loaves are a great way to enjoy the delicious flavors of rich chocolate and cool peppermint. These are great for holiday parties or any time you want a sweet treat!

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup cocoa powder. 1 cup coconut sugar. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup almond milk. 1/3 cup coconut oil, melted. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/2 cup vegan chocolate chips. Crushed candy canes for topping optional.

Instructions: Set the oven to 350F 175C and heat it up. Butter and flour small loaf pans. Put flour, cocoa powder, baking soda, salt, and coconut sugar in a large bowl. Use a whisk to mix almond milk, apple cider vinegar, vanilla extract, and peppermint extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The vegan chocolate chips should be carefully mixed in. Spread the batter out evenly in the mini loaf pans that have been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take them out of the oven and let them cool for 10 minutes in the pans before moving them to a wire rack to cool all the way through. If you want, you can add crushed candy canes on top after it has cooled. Cut and serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Pintura Pacifica