chocolate

The Best Vegan Chocolate Pudding

August 24, 2019 by Katherine Baker Leave a Comment

Looking for the best vegan pudding recipe of all times? You’re in the right place. This pudding is 100% vegan, easy to make, naturally sweetened, and contains only a handful of ingredients.

Bonus: this vegan pudding is actually pretty darn good for you! The pudding is rich in protein, calcium, iron, and magnesium, thanks to the tofu and cocoa powder.

This pudding is both nourishing and tastes decadently delicious, making it a perfect anytime treat. Eat it for breakfast with nuts and chopped fruit for some quality fuel, or top it with some coconut whipped cream or non-dairy whipped topping for a luscious dessert.

This pudding is actually a refreshed version of the original “Best Vegan Chocolate Pudding” recipe from yesteryear, which is also featured in my ebook. The main differences: I swapped white sugar for dates, added some salt for a better balanced pudding, and nixed the cornstarch because I don’t find it necessary.

The result: creamy, dreamy, naturally sweetened vegan chocolate pudding.

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Vegan Italian Jam-Filled Sprinkle Cookies

July 30, 2019 by Katherine Baker Leave a Comment

For some reason I had the urge to make Italian Jam-Filled Sprinkle Cookies the other day. This thing happens to me where I randomly get a cooking or baking idea in my head and then I fixate on it for days, weeks, or even months, until I make it. It’s like scratching a creative itch. In this case, the itch I had to scratch was for Vegan Italian Jam-Filled Sprinkle Cookies. Yum.

These cookies are yummy and remind me both of my childhood (I had an Italian grandma) and my time at NYU (during which I lived by the famous Italian bakery Vieneros). Nostalgia is a powerful flavor. Sprinkle some into an upcoming meal, if you can. 😉

These Vegan Italian Jam-Filled Sprinkle Cookies have a lot going on. But not too much going on that they’d overwhelm.

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My Favorite Easy Vegan Dessert Recipes

April 12, 2019 by Katherine Baker Leave a Comment

Hello everyone! It’s Thursday night and he fire alarm just went off which meant me + Millie got to hang out with all of our building neighbors in our pajamas while the fire people cleared up the situation. Anyways, thanks to our 10:00pm adventure, I am now fully of energy and in the mood to whip up an easy vegan dessert recipe! I’ve been working on a couple new ones, but while I’m working out all the kinks, I thought I’d share a roundup of my favorite easy vegan dessert recipes from this blog. I hope you enjoy!

…and if you’re hungry for more, check out my ebook, 40 Easy Vegan Desserts, from way back in the day! #shamelessselfpromo

Vegan Levain Bakery-Style Chocolate Chip Walnut Cookies

Lucious as can be! Make these beauties with this delicious recipe.

Sunflower Seed Butter Salted Caramel Date Truffles

Probably my all-time favorite easy no-bake snack or sweet treat. I’ve said it before and I’ll say it again…something about sun butter and date paste together is so magical. Recipe is here.

Vegan Samoas (Caramel DeLite Style) Girl Scout Cookies

These beauties are a take on the original and are made with date caramel. Give them a whirl!

Giant No-Bake Peanut Butter Cup

No explanation needed. Find the details here.

Homemade Vegan LoftHouse Style Frosted Cookies

So fluffy and soft and pretty! Cookie + frosting recipe here.

Vegan Nutella-Stuffed Chocolate Chip Cookies

…honestly, need I say more? These things are insane(ly delicious). Get the recipe here.

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Easy Vegan Pancake Mix Cookies

March 10, 2019 by Katherine Baker Leave a Comment

I absolutely adore pancakes. Light, fluffy, and wholesome, there’s nothing more I love than a quick-to-cook warm carb to brighten my morning and serve as a vehicle for nut butters and maple syrup. To me, pancakes make a day feel special. I often make a large batch on a weekend day, pop them in the freezer, and then microwave them on busy weekday mornings for a much anticipated moment of happiness. Pancakes just brighten my day and my mood.

For this very reason, I most often keep pancake mix on hand. While I like to bake from scratch, I have found select pancake mixes are affordable, delicious, convenient, and made with ingredients I would use at home (Bob’s Red Mill Organic multi-grain mix is one of my favorites, and I also love their Buckwheat variety).

In the past year or so, I’ve been intrigued to test the flexibility of a pancake mix; that is, I’ve been enjoying experimenting with using pancake mix as a base for non-pancake items. Muffins, Oatmeal Almond Butter Blueberry Breakfast Cookies, these Vegan Pancake Mix Cookies, even quick breads – I’ve realized the sky is the limit with pancake mix, as long as you’re comfortable with your final product maintaining a mild pancakey flavor.

Enter these Vegan Pancake Mix Cookies. Using pancake mix as a base, these cookies come together in mere minutes, and result in wholesome, fluffy, puffy dreamy cookies.

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Vegan Dark Chocolate-Dipped Homemade HobNobs

January 13, 2019 by Katherine Baker Leave a Comment

Do you ever just randomly get the urge to bake something British in the middle of a Saturday afternoon? Because same. I’m not sure if Mary Berry was whispering in my ear as I was sleeping last night, or what (okay, more likely that I saw a pile of HobNobs in the clearance section at Sendiks the other day), but for some reason, I had quite the hankering to make some homemade dark-chocolate dipped homemade hob nobs this weekend.

After chanting “On your mark, get set, Bake!” to myself, I got to the kitchen and made my British bake-off homemade Hobnob dreams come true.

Now what is a HobNob, you may ask? ‘HobNobs‘ are a brand of commercial biscuits popular in the UK (and according to Wikipedia, parts of Ireland).

They’re simple, salty-sweet, crispy cookies that are similar to digestive biscuits, but are visibly studded with oats, making for a rustic-looking round cookie.

The best way I can think to describe the flavor of a Hobnob to someone who has not yet experienced their glory is as follows: imagine a salty and more-textured-than-usual, oat-studded circular graham cracker. That’s kind of what you get when you eat a Hobnob. And they are nothing short of glorious.

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Easy Vegan Peanut Butter Blossoms

December 24, 2018 by Katherine Baker 4 Comments

Lol it’s been a month since I last blogged. What can I say, other than sorry? Even though you probably didn’t even notice or care I didn’t post for a month, it bothered me. I just was under so much stress from the hardest semester of school of my entire academic career/finishing my applications and finals and my two jobs I just kind of drafted like, 9 different posts, got anxious they weren’t good enough, and didn’t publish them. Reminder to self: don’t let the obsession with being perfect prevent you from being good. Moving on. It’s Vegan Peanut Butter Blossom time.

^That was the worst transition ever. And why did I keep it in the first paragraph? Because according to SEO crap I have engrained into my brain, the search term should be in the first paragraph. So there it is. Here it is again in the second paragraph: easy Vegan Peanut Butter Blossoms.

Wow, this post is officially all over the place, and we’re only to the third paragraph! But such is life. I’m just pumped to be back home in Wisconsin, with ample time and creative energy to devote to creative pursuits, including this blog.

I also am very stoked to have a new camera. The upgrade was years overdue, but being a chronic student doesn’t leave much wiggle room for big purchases.

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Vegan Chocolate Sheet Cake with Chocolate Buttercream (And How to Veganize A Non-Vegan Cake Recipe)

September 8, 2018 by Katherine Baker 2 Comments

Do you ever just feel the need to eat deliciously rich, Bruce Bogtrotter-worthy chocolate cake? Because I do. That’s where this Vegan Chocolate Cake with Vegan Chocolate Buttercream comes in.

One thing a lot people don’t realize about vegan baking is that it’s actually quite easy to veganize a lot of “conventional” recipes with a few simple swaps.

Non-dairy milk for regular milk, vegan butter in place of butter, and an egg replacement (1/4 cup applesauce or canned pumpkin, 1 tablespoon chia seed or ground flax + 3 tablespoons of water, or 1/4 cup silk tofu, to name a few) for the egg, whipped aquafaba for egg whites, etc, and viola! You’ve veganized your desired “conventional” baked good.

Now, it may take a couple of attempts to figure out which replacements you like best, and/or which ones work best for your old favorite “conventional” recipes, but it’s truly not as scary as it sounds, and experimenting in the kitchen, though it can lead to some epic fails, can also lead to exciting new and wonderful creations of your own.

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Peanut Butter Chocolate Pretzel Bites

August 12, 2018 by Katherine Baker 3 Comments

I love a salty sweet treat. And these peanut butter chocolate pretzel bites are the epitome of a salty, sweet crunchy creamy dream snack.

Bonus: they couldn’t be similar to make. If you can make cereal, you can probably make these delightful nibbly desserts.

All you need is pretzels, peanut (or your other favorite nut) butter, chocolate chips, and some salt. And the only fancy equipment you need a microwave, microwave-safe bowl, and a refrigerator or freezer. Now let’s get into it.

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Giant Vegan Peanut Butter Cup

December 29, 2017 by Katherine Baker 3 Comments

I have ALWAYS wanted to make one of these. Ever since I saw the half pounders at Target around the holidays, the urge to create my own ginormous peanut butter cup has festered deep inside me.

Yesterday, I scratched that long-time itch on my baking bucket list by making a real life giant peanut butter cup.

I made it for a friend’s bday (hey Sarah, if you’re reading). I also made these Vegan Salty Chocolate Chunk cookies. I was honestly sort of insistent on the whole thing.

Sometimes people are like “oh, you don’t have to bake me anything,” and I’m like “Please just let me I live for excuses to bake.”

So here we are. I halved the recipe below and put it in a mini pie dish since Sarah is leaving to go back to China tomorrow.

I am sad to see Sarah off. I have a lot of friends (well, not really but let’s pretend) from all different stages of life but there is just something about those friends you did stupid shit with in basements and backseats of mini-vans high school.

The filling is more than ordinary peanut butter. Since true Reece’s have more of a frosting-like filling, I tried to channel my inner candy maker and copy it. You can totally just fill it with regular peanut butter if you’d like. That works too.

This broke coming out of the pan (hence the broken pics; do me a favor and pretend it’s artsy, okay? thanks). So grease that puppy good and allow it to come to room temp before trying to remove from the pan.

Without further adieu…I give to you…

Giant Vegan Peanut Butter Cup

Prep Time: 10 minutes
Chill Time: 20-30 minutes
Servings: 10-12 people

Ingredients:

18 ounces dark chocolate or non-dairy chocolate chips (I used Trader Joe’s)
1 tablespoon coconut oil (optional)
1 cup peanut butter
1/4 cup non-dairy butter, softened
1-1 1/2 cups powder sugar
sea salt (optional)

Method:

Grease a pie dish. Set aside
Combine peanut butter and non-dairy butter and whisk together (or use an electric mixer) until smooth. Melting the non-dairy butter may help. Using a hand whisk or electric mixer (preferred) whip in powdered sugar. Use as much or as little as desired until a frosting-like consistency is achieved. If you want it looser, use less powdered sugar. If you want it thicker, use more.
Melt chocolate in a microwave safe bowl in 30 second increments until melted, stirring between each increment. When melted, stir in the coconut oil.
Pour a layer of melted chocolate in the pie dish.
Layer peanut butter frosting in the center of the pie dish. Spread.
Pour remaining chocolate over the peanut butter layer.
Place in the freezer to set, at least 20 minutes. Allow to adjust to room temperature slightly before cutting.

Vegan Salted Caramel Date Truffles

September 4, 2017 by Katherine Baker 10 Comments

Hey there! I’m really excited to share with you my first attempt ever at a hands-only video. I decided to revamp/revisit one of my old favorite recipes from my ebook, with a slightly modified recipe, new photos (the old ones were meh), and a brand new video!

Now I should disclaimer this by saying I KNOW I’m new to video and that I have improvements to make. But, I thought I’d give it a whirl. Only up from here, right?

These are easy to prepare, no-bake, and free of all major allergens. And they got that delicious salty/sweet thang going on that I so enjoy. I hope you make them and enjoy them too! I am ob.sessed.

Vegan Salted Caramel Date Truffles

Prep Time: 30 minutes
Cook Time: 0 minutes, but need at least 1 hour to freeze
Servings: 6-8 truffles

Ingredients:

8 ounces pitted dried dates
1 teaspoon vanilla extract
1/4 cup sunflower seed butter, plus an additional 3-4 tablespoons (divided)
1 cup dark chocolate or dairy-free chocolate chips
sea salt
hot water

Method:

Soak dried pitted dates in hot water for at least 10 minutes, until softened.
Drain dates. Transfer to a food processor. Add vanilla. Process until smooth.
Transfer date mixture to a bowl. Add 1/4 cup sunflower seed butter. Mix well.
Roll dough into balls and place on a parchment-lined baking sheet.
Freeze for 20 minutes.
Add an additional dollop of sunflower seed butter.
Freeze for 20 minutes.
Melt chocolate in 30-60 second increments in the microwave until melted. This should take about 90 seconds total.
Dip each dough ball into melted chocolate and return to baking sheet. You may also use a spoon to cover the ball.
Freeze for 20 minutes.
Enjoy. Store in the refrigerator or freezer in an airtight container or bag.

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chocolate

The Best Vegan Chocolate Pudding

Vegan Italian Jam-Filled Sprinkle Cookies

My Favorite Easy Vegan Dessert Recipes

Vegan Levain Bakery-Style Chocolate Chip Walnut Cookies

Sunflower Seed Butter Salted Caramel Date Truffles

Vegan Samoas (Caramel DeLite Style) Girl Scout Cookies

Giant No-Bake Peanut Butter Cup

Homemade Vegan LoftHouse Style Frosted Cookies

Vegan Nutella-Stuffed Chocolate Chip Cookies

Easy Vegan Pancake Mix Cookies

Vegan Dark Chocolate-Dipped Homemade HobNobs

Easy Vegan Peanut Butter Blossoms

Vegan Chocolate Sheet Cake with Chocolate Buttercream (And How to Veganize A Non-Vegan Cake Recipe)

Peanut Butter Chocolate Pretzel Bites

Giant Vegan Peanut Butter Cup

Giant Vegan Peanut Butter Cup

Ingredients:

Method:

Vegan Salted Caramel Date Truffles

Vegan Salted Caramel Date Truffles

Ingredients:

Method:

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Giant Vegan Peanut Butter Cup

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Method:

Vegan Salted Caramel Date Truffles

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