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Vegan Cranberry Bliss Bars

cranberry-bliss-bars

When I was trying to figure out what dessert to make for Thanksgiving last week I knew pie was out. I made pecan pie the week before Thanksgiving and pumpkin pie two weeks in a row before that. I think poor Eric was all pie’d out so I had to get a little creative. Last year when we were home for Christmas my mom bought a pack of cranberry bliss bars from Starbucks for us to snack on. They were delicious. When I remembered this I figured it might be time to try to make a vegan version. Continue reading

Vegan Blueberry Cornmeal Cake

Blueberry Cornmeal CakeThis blueberry cornmeal cake has really been a recipe in patience. In the end it almost turned out to be humorous. Actually, I guess it was pretty darn funny along the way.

The last time Eric’s mom was in town she took us to a little cafe that I had been wanting to go to for ages, Huckleberry. I was super excited to try it out and of course it didn’t let me down. While at Huckleberry we tried a blueberry cornmeal cake that is popular there and I fell in love. The recipe was in the Huckleberry cookbook that my mom bought me, but is not a vegan recipe. So alas, I set out on a quest to alter this recipe to be vegan friendly. Continue reading

Classic Vegan Chocolate Chip Cookie Recipe

choc chip cookiesWho doesn’t love classic vegan chocolate chip cookies? My favorite way to eat chocolate chip cookies is to dip them (while still warm) into a glass of almond milk. Mmmmm. My mouth is watering just thinking about these. Over the past 3 years I’ve tested out many vegan chocolate chip cookie recipes and this one turned out to be my favorite.  Continue reading

Rum Balls Recipe – Vegan

Rum ballsWho doesn’t love rum balls?! Combining rum and chocolate is like the ultimate dessert, right? These vegan rum balls were actually inspired by a complete failure in the kitchen I experienced last weekend. We’ve been watching the olympics the past few weeks and I was inspired to try to make a traditional brazilian dessert, brigadeiros (but make them vegan). They are usually made with butter, sweetened condensed milk and cocoa powder. I recently found vegan sweetened condensed coconut milk in Sprout’s and really wanted to use it in a new recipe. Brigadeiros just seemed perfect. Continue reading

Vegan Boo Bites – Pumpkin and Vanilla Cookies

boo bites

Happy Halloween! We had a great relaxing day. This morning we went to brunch at Humble Bee with some friends (it was really tasty) and enjoyed a nice meal. We ran a bunch of errands and then came home to chill. I love the fall(ish) weather we have lately so whenever we get home I like to open the patio door and light a candle.

We decided to get take out for dinner and watch a movie since we usually don’t get any trick-or-treaters. I decided we needed a little sweet snack to go with our dinner, and thus the Boo Bites. Originally I had planned to use halloween colored sprinkles to make these little cookies festive, but we couldn’t find any at the stores so instead I decided to make half pumpkin and half vanilla. Continue reading

Egg Free Chocolate Soufflé

chocolate soufle

Happy Chocolate Day! Okay I’m 3 days late but still….yay chocolate 🙂

 

Egg Free Chocolate Soufflé
Print Recipe
These egg free chocolate soufflés are also dairy free and vegan. They are light, fluffy, super chocolatey and super delicious.
Servings Prep Time
2 souffles 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 souffles 5 minutes
Cook Time
15 minutes
Egg Free Chocolate Soufflé
Print Recipe
These egg free chocolate soufflés are also dairy free and vegan. They are light, fluffy, super chocolatey and super delicious.
Servings Prep Time
2 souffles 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 souffles 5 minutes
Cook Time
15 minutes
Ingredients
Servings: souffles
Instructions
  1. Preheat the oven to 350F and grease/flour the insides of two ramekins.
  2. In a bowl mix the flour, baking powder, baking soda, salt and cocoa powders.
  3. In a separate bowl combine sugar, almond milk, oil, vanilla and applesauce.
  4. Pour the dry mixture into the wet mixture and whisk to remove lumps. Add hot water and whisk to incorporate.
  5. Split the batter evenly between the ramekins and bake at 350F for 15 minutes.
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