They’re fudgy, rich, and just the right amount of sweet.
Unlike the store bought pudding pops of my childhood, these frozen vegan desserts get their creamy texture from avocados and almond butter. It’s rich, decadent, and every bit as good as the real thing. Medjool dates and cashew butter give them a crave-worthy fudgy texture, while cocoa powder and chocolate chips infuse them with rich chocolate flavor. These vegan brownies will give any regular brownie recipe a run for its money. Vegan Date Brownies, page 245 of Love and Lemons Every Day These cookies, made with oat flour, may be healthy enough for breakfast, but they’re delicious enough for dessert too! You only need 6 ingredients to make these crispy, toasty, lightly sweet treats. These vegan apple cookies check every box! Trust me, you want to make them ASAP. It’s soft, spiced with cinnamon, and studded with fruit and nuts. Imagine the best oatmeal cookie you can think of. It’s hard to eat just one of these cookie dough bites, but who cares? They’re filled with good-for-you ingredients like flax, almond butter, and oats. Pomegranate arils add juicy pops of sweetness to these chewy, warmly spiced cookies. Warning: these cookies are SUPER addictive and dangerously easy to make! With a handful of ingredients and 5 minutes of prep, they’re chewy and rich, with a delicious peanut butter/chocolate flavor. These are the best peanut butter cookies I’ve had, vegan or not! They have chewy middles, crumbly edges, and fantastic nutty flavor. One of my all-time favorite vegan desserts! A sprinkle of flaky sea salt makes the nutty, chocolaty flavors in these no-bake cookie bars pop.
I include plant-based twists on classic recipes as well as creative frozen treats, crisps, cakes, and more! No matter what you’re craving or the occasion you’re cooking for, you’re guaranteed to find a sweet treat you love. You might be surprised to find that you don’t miss the dairy or eggs one bit!īelow, you’ll find my 30 best vegan desserts. Keep coconut oil on hand to take the place of butter, start reaching for ground flaxseed instead of eggs, and invest in a bottle of pure maple syrup. Once you stock your pantry with a few simple ingredients, making knockout vegan desserts couldn’t be easier. I created this recipe to be a part of Rodelle’s 21 Days of Cookies so if you need to cram in a lot of cookie baking this week, I have the place for you! I’ll keep this post short because the days are long, but the holidays always seem to streak by in a flash.These vegan desserts are here to prove that you don’t need butter, eggs, or cream to create something that’s sweet, rich, and decadent. The resulting cookie is on the heartier side, has coconut and chocolate chips folded in and uses cocoa powder ( the good stuff!) to add another layer of chocolate to the cookies. I hadn’t really thought about using cashew butter for a cookie base, but after seeing Tessa’s cookie recipe that used hazelnut butter for a base, I knew I had to try it out with cashews. This year, I hope to still get some cookie making time in with my dad, but I’ve been cranking out these cashew based cookies a few times over the past few weeks for practice.
#VEGAN CASHEW COOKIES RECIPE FREE#
My dad would always make the icing and my mom would kind of just let us have free rein over the kitchen, just hoping that we did the dishes and didn’t make a disaster in the meantime. Growing up, Christmas was always about making the cookies that would be put out for Santa on Christmas day. The week of Christmas is finally upon us! While I finally just wrapped my gifts over the weekend and still have lots of wedding thank-you notes to write, I’m still going to squeeze in one more cookie recipe for you.
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