Tag Archives: vegan desserts

Vegan Sweet Potato Brownies

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Even if you’re not #vegan, don’t skip this recipe. I bet you’ll find it’s worth a try, especially if you love chocolate as much as I do.

It was so good, I’ve made it twice. The first time I used only five ingredients:

*Sweet potato, one cup cooked and mashed
*Nut butter (I used almond), 1/2 cup
*Maple syrup, 1/3 cup
*Vanilla, one teaspoon
*Cocoa, 1/3 cup

Blend all ingredients by hand or in a food processor. Spread in a pie plate or small square baking dish.

Bake at 350 degrees for about twenty minutes. Let sit until completely cool. If you have the time, the flavors get even better if it’s refrigerated or even frozen. I cut them into bite-sized pieces ‘cos it’s really rich.

You don’t actually NEED frosting, but who ever said no to more chocolate? Here’s my best baking hack for that…https://enchantedseashells.com/2014/09/17/best-baking-hack-ever/

The results were a bit dense, so the next time, I added 1/2 cup flour, and that made all the difference. I used regular white flour, but it would be so easy to blend some oats for oat flour, so that’s definitely an option.

YUM. Delicious AND healthy!

P.S. This recipe isn’t overly sweet, so if you want to add more maple syrup or even a LITTLE sugar, go ahead. I thought it was perfect without any additional sweetener, but I’m a choco-holic.

EASY Three-Ingredient Vegan Chocolate Ice Cream

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The Angel Kids always request my homemade ice cream when they visit but that usually involves ingredients I personally don’t like to use or eat, although I do it for them.

Feeling sorry for the chunk of body part that was chopped off a couple days ago, I thought that a bowl of chocolate ice cream would make me feel much better.

I didn’t want to go to the store and buy vegan ice cream loaded with all kinds of chemicals and other ingredients that help it replicate dairy ice cream and I’m allergic to coconut which is the mainstay for most vegan ice cream, so I decided to make my own.

I had an unopened container of almond milk from the kids’ recent visit and decided to do a little experimenting.

The result was SO satisfying. It actually tastes very similar to a fudgesicle and that’s not a bad thing.

It’s not super creamy but it’s very chocolate-y and yummy. Substituting one cup of full fat coconut milk for one cup of almond milk or a little corn syrup would provide a much smoother texture but all I really cared about was the chocolate. If I make it again, I will add a couple tablespoons of maple syrup, but this is a quick and easy recipe.

I think this is a great recipe to use for homemade popsicle molds. I didn’t, but you could add mini chocolate chips or berries and that would be yummy, too.

It’s fun to experiment and I’m never sorry if I fail because I’ll try something different next time, but this was a success.

PS If you’re counting, I don’t consider vanilla to be an ingredient!

Happy Valentine’s Day | For Chocolate Lovers | Vegan Lentil Brownies

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I’ve had a bit of success with Black Bean & Beet Brownies and Lentil Cookies but I’ve never tried simply Lentil Brownies, so I baked some this morning before it got too hot to have the oven on.

They look good, right? But the real question is how do they taste?

If you’ve ever had Black Bean Brownies, you might have detected a slightly weird beany texture, so I hoped this lentil version would eliminate that.

These brownies are TRULY surprisingly yummy! They’re very moist and chocolate-y. I can’t tell they contain lentils, which IS a wonderful source of protein, so this is also a healthy snack.

Tips:
1. Really cook the lentils until they’re mushy.
2. Refrigerate the pan for at least a couple hours after frosting before cutting and eating.

Happy Valentine’s Day!

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Ginger-Lime Quick Bread **Vegan**

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All that rain we had yesterday made it literally impossible NOT to bake, so I did.

We had about 1 1/2 inches of rain and our strongest winds were 45+ mph. Stores closed in our little village because of power outages and streets were flooded.

My friend’s lime tree exploded with limes last week, so now I have about fifty limes as a result of her generosity. I juiced A LOT OF THEM and froze in ice cube trays. These are the juicy sweet Mexican limes that are so amazing in margaritas and guacamole. LImes + tequila = heaven.

I created this recipe after reading tons of similar ones on the internet.

After the worst of the storm passed, it was still windy but FREEZING. A hot mug of fragrant ginger tea was just what I needed along with a couple slices of yummy Ginger-Lime bread.

It came out soo moist and tender, I definitely recommend and will make again and again.

PS I can’t change the recipe graphic but I forgot the amount of ginger tea. Should read 1/4 cup to 1/2 cup.

Best Ever #Vegan Snickerdoodles

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I had a hankering for some old fashioned Snickerdoodles just like I used to bake with my mom, only vegan this time.

I’ve been asked, so to clarify…yes, this is my pic I took of the just-baked Snickerdoodles, not a random Google photo.

I realize that a majority of my recipes are zero sugar and include all forms of kale and tofu and lentils; healthy and organic for the Angels, but they’re not here right now and I have truly eaten enough kale to last several lifetimes, haha.

I developed this recipe after doing tons of online research. The internet offers dozens of variations; some recipes include flax seeds, coconut sugar, and spelt/oat/amaranth/chickpea flours (including gluten free)–but I prefer to keep things simple.

My philosophy is that more people might want to try a vegan lifestyle if it’s not too complicated. At least at first, and then as one delves deeper into cruelty-free living, it’s fun to experiment with more exotic ingredients.

Gather ingredients; Cream of Tartar is the key to snickerdoodle’s unique flavor. I know it’s against all the rules to use Crisco shortening, but once in a while is OK, and it’s awesome for cookie texture.

I didn’t think anything could be better than my Vegan Chocolate Chip Cookies, but I was blissfully happy with the results of these crackly, chewy, intensely cinnamon-y full moon shaped pillows of satisfying spicy sweetness. (But not too sweet.)

If you have patience, let them cool for about ten minutes before eating, but if you’re anything like me, you won’t be able to wait. I hope you try them and let me know your results.

My friend is going to drop off a bottle of imported vanilla so I’ll make them again, but I might still use the maple syrup because the maple flavor really enhanced the spicy cinnamon profile.

Caution: I go HEAVY on the cinnamon because I love it so much. If you don’t, adjust the amount to be mindful of your own tastebuds.

BEST Vegan Chocolate Cookies

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They really are!!!

For no other reason than I felt like a personal challenge, I went for about two weeks without eating ANY sugar.

No cookies, no cake, no pie, nothing sweet at all.

But last night, I had had enough. Even though I didn’t experience any withdrawals or anything, I felt like if I didn’t eat some chocolate, I’d lose my mind.

I didn’t feel like going to the grocery store ‘cos I think it’s fun to experiment with ingredients on hand–and this is what I created.

I’m happy to report that they’re absolutely delicious! The cookies puffed up and then became all crackly just like I hoped they would, so satisfying with a cuppa. Crisp and chewy. YUM.

P.S. These is a a perfect basic recipe. Add whatever you want: chocolate chips, nuts, coconut, chia/flax seeds.

Best Vegan Chocolate Cookies

  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 3 tablespoons pure maple syrup
  • 1/4 cup coffee or a non-dairy beverage of choice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Preheat oven to 350 degrees.
Mix oil, sugar, maple syrup, vanilla, and liquid. Add all the dry ingredients and combine to make a pliable dough. If it’s a little dry, add a bit more liquid.

Roll dough into walnut-sized balls and place on two parchment lined baking sheets. Flatten slightly with fork.

Bake for 10-12 minutes.

 

The Accidental Brownie #vegan

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Upon my return from a week-long visit with Angel Boy 2.0, I arrived to an empty refrigerator and pantry. (Don’t worry, there was wine waiting for me, so it wasn’t a complete disaster.)

I was JONESIN’ for ANYTHING chocolate and simply didn’t feel like going to the store.

Instead, I scoured the cabinets to see what ingredients might jump out to create something at least halfway edible.

Whew! I found cocoa which was a MAJOR score, because obvs without it there could be no joy . Next, I scrounged together about a scant cup of flour. Cool. And brown sugar.

Here’s what I did:

In a bowl, I combined 1.2 cup cocoa, 3/4 cup brown sugar, 3/4 cup flour, 1.2 cup veg oil, 2 tablespoons black coffee since I had no vanilla and coffee complements the flavor of chocolate, 1.2 teaspoon baking powder. I didn’t want to dirty a mixer, so I used a fork to whisk it all together. It was a bit dry, so I added another tablespoon of black coffee.

I placed paper inserts in muffin tins, filled them 2/3 of the way, sprinkled the top with a little Himalyan sea salt,  and baked for 20 minutes @ 350 degrees.

When I took them out, they were still soft on the inside like a molten lava cake.

BUT EFFING DELICOUS. OMG.

I’M NOT KIDDING.

I ate two of them in a very self-congratulatory mood, and stored the rest in the refrigerator.

Now here’s where the magic must have happened.

As they set, they transformed themselves into the CHEWIEST, most intensely CHOCOLATY, FUDGEY, yummy bites of JOY that you’ve ever tasted. If I were making them for an event, I’d frost them, but on their own, they were amazing. The little bit of sea salt adds a sophisticated touch on the palate.

TRUTH.

You. Must. Try. This. Recipe.

You’re welcome.

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I’m salivating for more! Surrounded by some of my very own rock art.

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#vegan #chcolate #brownies #pleaseshare

The Accidental Brownie

1/2 cup cocoa
3/4 cup brown sugar
1/2 cup veg oil
Mix well with a fork.
Add 3/4 cup flour
1/2 teaspoon baking powder
Vanilla if you have it, or 2-3 tablespoons cold black coffee
Mix well. Spoon into lined muffin tins.
Bake at 350 degrees for about 20 minutes.
Let cool in pan and then finish in the refrigerator.
YUM.

Super Moist #Vegan Chocolate Cake With Amaretto Coffee Frosting

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Since I now focus most of my baking to please Angel Boy 2.0 (the new and improved version), this was the winner of all the chocolate cakes I ever created, so I thought I’d share it again for those of you who do still currently turn on the oven and combine ingredients to conjure up lovely confections (not confessions).

At 15 months, AB 2.0 can’t have chocolate; for now he’ll have to be happy with sugarless teething biscuits and kale smoothies. 

No eggs and no dairy, yet this cake is super moist, fluffy, and fudge-tastic — with a hint of French roast coffee and almond-y Amaretto.

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I was inspired by a recipe I found in my mom’s old cookbook — as always, I transformed it into my own version.

I know I use Amaretto a lot, but I ran out of vanilla and it’s a great flavor enhancer with chocolate and coffee.

Moist #Vegan Chocolate Cake With Amaretto Coffee Frosting

  • 1/2 tsp.  salt
  • 1 tsp. baking soda
  • 1 cup white sugar
  • 1/3 cup cocoa (unsweetened)
  • 1 1/4 cups flour (all-purpose)
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract (or Amaretto or Grand Marnier)
  • 5 Tbsp. vegetable oil
  • 1 cup cold coffee or water (coffee is better with chocolate) or you could always use soy/almond/cashew/coconut milk.

Directions

Preheat oven to 350 degrees F.

1. Mix the first five dry ingredients in a bowl.
2. Make three shallow depressions in the dry ingredients.
3. Pour vinegar in one, vanilla/amaretto in the other, and vegetable oil in the third.
4. Pour coffee/water over all.
5. Mix well until smooth.

Grease a nine-inch pan. Bake on middle rack of oven for approximately twenty-five to thirty-five minutes.  Check with toothpick to make sure it comes out clean. Don’t over bake or it’ll dry out. Cool and frost.vegancake4

Amaretto Coffee Frosting
Three tablespoons softened vegan butter substitute (I use Earth Balance)
Three or four tablespoons cocoa
1 1/2 cups powdered sugar
Amaretto or Grand Marnier or vanilla
Cold coffee

In a medium bowl, sift sugar and cocoa. Blend with vegan butter. Add 2 teaspoons Amaretto or other flavoring, and 3 tablespoons cold coffee, Blend until desired consistency. If too dry, add more coffee or Amaretto. If too wet, add more powdered sugar.
Frost cake and dust with sifted cocoa.

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