#sweetvegan

[billmcright]

Enjoy these delicious vegan cookie dough chocolate bars as a sweet treat that doesn't break the rules when it comes to taste or ethics. Feel free to share them with friends or enjoy them by yourself.

Ingredients: 1 cup oats. 1/2 cup almond flour. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup dairy-free chocolate chips. 1/2 tsp vanilla extract. Pinch of salt. 1 cup dairy-free chocolate chips, melted.

Instructions: Put oats in a food processor and pulse them until they become fine flour. Maple syrup, chocolate chips, vanilla extract, and salt should all be put into the food processor. Mix and pulse until the mixture looks like dough. Make a flat layer of dough in a baking dish that has been lined with parchment paper. Spread the melted chocolate out evenly over the dough. Put it in the fridge for at least two hours, or until it sets. Cut into bars and enjoy once it's set!

Prep Time: 15 minutes

Cook Time: 0 minutes

travel

[scoutssfm]

Enjoy these delicious vegan cookies that are full of the rich flavors of banana and chocolate. Great for satisfying your sweet tooth!

Ingredients: 2 ripe bananas, mashed. 1/4 cup melted coconut oil. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chunks or chips.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix mashed bananas, melted coconut oil, maple syrup, and vanilla extract until well combined. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in vegan chocolate chunks or chips. Using a spoon or cookie scoop, drop dough onto the prepared baking sheet, spacing cookies apart. Bake for 10-12 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Randy Odenwald

[illichi]

This easy vegan apple jam is bursting with natural sweetness and warm cinnamon flavor. It's perfect for spreading on toast, topping oatmeal, or adding to your favorite vegan desserts.

Ingredients: 4 large apples, peeled, cored, and diced. 1/2 cup maple syrup. 1 tablespoon lemon juice. 1 teaspoon ground cinnamon.

Instructions: Dice the apples and put them in a medium saucepan. Add the maple syrup, lemon juice, and ground cinnamon. For about 20 minutes, stir the mixture every now and then over medium-low heat until the apples are soft and the sauce thickens. Use a potato masher or an immersion blender to mash the cooked apples until you get the texture you want. Before putting the jam in clean jars, let it cool all the way down. You can keep it in the fridge for up to two weeks.

Prep Time: 10 minutes

Cook Time: 20 minutes

Parker Oktoberfest

[kiljayden]

Indulge in this decadent vegan chocolate mousse made with creamy coconut cream, cocoa powder, and sweetened with maple syrup. It's a rich and satisfying dessert perfect for any occasion.

Ingredients: 1 can coconut cream chilled. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1 tsp vanilla extract. Pinch of salt. Fresh berries, for garnish optional.

Instructions: Chill the can of coconut cream in the refrigerator overnight. Scoop out the solid coconut cream from the chilled can, leaving behind the liquid. In a mixing bowl, whisk together the coconut cream, cocoa powder, maple syrup, vanilla extract, and salt until smooth and creamy. Divide the mousse into serving cups. Refrigerate for at least 1 hour to set. Garnish with fresh berries before serving, if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

felsman fellowship

[shinbrothers]

Irresistible Vegan Vanilla Chocolate Sandwich Cookies - your taste buds will thank you.

Vegan Vanilla Chocolate Sandwich Cookies

[celestewoodrow]

Enjoy these delicious vegan cookies that are full of the rich flavors of banana and chocolate. Great for satisfying your sweet tooth!

Ingredients: 2 ripe bananas, mashed. 1/4 cup melted coconut oil. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chunks or chips.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix mashed bananas, melted coconut oil, maple syrup, and vanilla extract until well combined. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in vegan chocolate chunks or chips. Using a spoon or cookie scoop, drop dough onto the prepared baking sheet, spacing cookies apart. Bake for 10-12 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Randy Odenwald

[perryshall]

These vegan bars are a dream come true for peanut butter and chocolate lovers. Great for satisfying your sweet tooth while still following a plant-based diet.

Ingredients: 1 1/2 cups vegan graham cracker crumbs. 1/2 cup vegan butter, melted. 1 1/2 cups creamy peanut butter. 1 3/4 cups powdered sugar. 1 teaspoon vanilla extract. 1 1/2 cups vegan chocolate chips. 1/2 cup coconut milk.

Instructions: Warm the oven up to 175F 350C. Melted vegan butter and graham cracker crumbs should be mixed together well in a bowl. Put the mix in the bottom of a 9x13-inch baking dish and press it down. To make the peanut butter smooth, mix powdered sugar, vanilla extract, and peanut butter in a different bowl. The peanut butter mixture should be spread out evenly on top of the graham cracker crust. Warm the coconut milk in a small saucepan until it starts to simmer. Take it off the heat and pour it over the chocolate chips in a bowl. First, let it sit for two to three minutes. Then, stir it to make the chocolate ganache smooth. Place the ganache layer on top of the peanut butter layer and spread it out evenly. Put it in the fridge for at least two hours, or until it sets. Make bars and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Salontique

[louisdavidnajar]

A vegan take on the classic pavlova dessert, featuring a light and airy meringue base topped with whipped coconut cream and fresh strawberries. This indulgent treat is perfect for vegans and non-vegans alike!

Ingredients: 1 can of chickpeas liquid drained and reserved. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1 teaspoon white vinegar. 1 cup coconut cream chilled overnight. 1 tablespoon powdered sugar. 1 teaspoon vanilla extract. 2 cups fresh strawberries, sliced.

Instructions: Warm your oven up to 120F 250C and put parchment paper on a baking sheet. An electric mixer should be used to beat the chickpea liquid aquafaba in a large bowl until it forms stiff peaks. Gradually add the white vinegar, vanilla extract, and granulated sugar while beating the mixture. Keep beating until it gets glossy and forms stiff peaks. Spread the meringue mixture out on the baking sheet that has been prepared. Make a round base with slightly raised edges. Before you put the baking sheet in the oven, heat it up. Bake the meringue for 1.5 to 2 hours, or until it feels dry and firm. After baking, turn off the oven and let the meringue cool all the way down inside. Melt the powdered sugar and vanilla extract in a different bowl. Add the chilled coconut cream and mix them together until they form stiff peaks. Spread the whipped coconut cream on top of the meringue base that has been left to cool. Put fresh strawberry slices on top of the cream. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 120 minutes

fanimated