My Favorite Easy Vegan Dessert Recipes

My Favorite Easy Vegan Dessert Recipes

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

Vegan Cookie Levain Bakery Style Chocolate Chip Cookies

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

Sunflower Seed Butter Salted Caramel Date Truffles

img_1486

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

vegan-caramel-delites-samoas-w-date-caramel.jpg

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

Giant No-Bake Peanut Butter Cup

easy, no-bake giant peanut butter cup

No explanation needed. Find the details here.

Homemade Vegan LoftHouse Style Frosted CookiesVegan Lofthouse style cookes

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

Vegan Nutella-Stuffed Chocolate Chip CookiesEasy and Delicious Vegan Nutella-Stuffed Chocolate Chip Cookies

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

Continue reading “My Favorite Easy Vegan Dessert Recipes”

Easy Vegan Pancake Mix Cookies

Easy Vegan Pancake Mix Cookies

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.

vegan pancake cookies

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).

Vegan Pancake Mix Cookies - Made from Whole wheat pancake mix

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.

easy whole wheat vegan pancake mix cookies

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.

Continue reading “Easy Vegan Pancake Mix Cookies”

Vegan Dark Chocolate-Dipped Homemade HobNobs

Vegan Dark Chocolate-Dipped Homemade HobNobs

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.

Homemade Vegan HOBNOBS.jpg

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.

Easy Vegan Hob Nobs

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.

Continue reading “Vegan Dark Chocolate-Dipped Homemade HobNobs”

Easy Vegan Peanut Butter Blossoms

Easy Vegan Peanut Butter Blossoms

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.

Easy Vegan Peanut Butter Blossoms

^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.

Simple Vegan Peanut Butter Blossoms

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.

Continue reading “Easy Vegan Peanut Butter Blossoms”

Vegan Cocoa Puff Cake Mix Cookies

Vegan Cocoa Puff Cake Mix Cookies

3-Ingredients, 12 minutes, and delicious cookies? You betcha! These Vegan Cocoa Puff Cake Mix Cookies are where it’s at.

Vegan Cocoa Puff Cake Mix Cookies

You may be asking yourself: “How is this magic possible? How can I make fluffy delicious cookies that taste like literal cocoa puffs using only 3 ingredients?”

Well, the answer is: I cheated. Yup, I used a box. But not boxed cookie mix. Boxed cake mix. That’s the secret to these delicious too-good-to-be-true cookies.

Vegan Cocoa Puff Cake Mix Cookies

I actually learned this secret from my friend in elementary school (hello Allie, if you’re reading…improbable but if you ever see this, you da best!). Her genius mother taught us how to make cake mix cookies. I was skeptical, but one bite, and I became a believer.

Continue reading “Vegan Cocoa Puff Cake Mix Cookies”

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

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

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.

Vegan Chocolate Cake with Vegan Chocolate Buttercream

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.

Vegan Chocolate Cake + Vegan Chocolate Buttercream

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.

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

Peanut Butter Chocolate Pretzel Bites

Peanut Butter Chocolate Pretzel Bites

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

3-Ingredient Peanut Butter Chocolate Pretzel Bites

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.

Continue reading “Peanut Butter Chocolate Pretzel Bites”

Nut Butter-Stuffed Chocolate-Dipped Dates

Nut Butter-Stuffed Chocolate-Dipped Dates

These nut butter-stuffed, chocolate-dipped dates are like a 14/10 on the amazing scale. 5 Ingredients. No fancy equipment or oven required. Insanely delicious sweet treat.

Easy Salty Nut-Butter Stuffed Dates with Chocolate

All you gotta do is crack open some dates, de-pit them, slather their insides with nut butter, squash a whole nut in there (optional, but recommended), dip in some melted chocolate, and finish with sea salt.

Chocolate-Dipped Easy Salty Nut-Butter Stuffed Dates

A short chill sesh in the freezer later, you have a treat that’s chewy, crunchy, creamy, salty, sweet, and chocolatey. It hits every desirable snack element in one swoop.

Scruptious Stuffed Dates with Chocolate and Nut Butter

Honestly, the result is far better than it has any right to be. It tastes like a snickers but without any artificialness or sugar overload. They’re actually kind of like a lazy version of my favorite-ever Sunbutter Caramel Date Truffles with Sea Salt.

Continue reading “Nut Butter-Stuffed Chocolate-Dipped Dates”

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

The same says it all: salty sweet rich and decadent brownies swirled with luscious peanut butter and topped with peanut butter cups and crunchy sea salt. These salted peanut butter cup brownie mix brownies are tastebud heaven.

I made these a few weeks ago for Vegan Bites (which airs Thursday evenings on @spoonuniveristy Instagram stories) and wasn’t planning to put them on the blog, but the response to the episode was so positive I decided despite only having mediocre phone pics they deserved a place on kbaked.com.

You’ve probably noticed based on the title of the post that these brownies are made with a box mix. Now you may be saying “that’s cheating” or that “true bakers never use mixes.” To which I say your opinion is fair, however, I’ve come to find times and places for box mixes and like to keep them on hand for such occasions. They’re especially nice when you need to whip something up and find your baking pantry bare.

Making a cake for a special occasion is not, in my opinion, the place for a mix, but these brownies definitely are. All you have to do to make these is grab a box of brownie mix, some peanut butter cups, sea salt, oil/vegan butter, and an egg substitute, and you’re on your way to peanut butter cup brownie mix magic in a matter of minutes.

Now let’s talk brownie mix. Some are better than others. Look for an ingredient list that contains things you’d add at home and doesn’t contain too many things you wouldn’t (like DATEM and mono- and do-triglycerides, etc). I like Trader Joe’s, Annie’s, and Cherrybrook Kitchen mixes. Also check the ingredient list for animal ingredients. You’ll find many are accidentally vegan, making your life a wee bit easier.

You’re going to cook the brownie mix according to the package with a few modifications, swapping animal products for non-animal products. While many mixes call for oil, should yours call for butter, simply swap in vegan butter (like Earthbalance).

Now on to the milk. Should your box’s recipe call for milk, simply add your favorite unsweetened non-dairy milk. I would go for the unsweetened, since box mixes tend to be far sweet enough already.

Lastly, the egg. This is the trickiest to swap but you can handle it. For quick breads, cookies, and muffins, swapping each egg with 1/4 cup applesauce or a flax or chia egg works fabulously. If you don’t mind a subtle banana taste, 1/2 a small ripe mashed banana will also work. For brownies, replacing an egg with a chia or flax eggs or 1/4 cup puréed silken tofu or canned pumpkin will do the trick. Cakes are a bit trickier and sometimes with delicate crumb, aquafaba is best, but know that chia and flax eggs will do just fine.

To make a chia or flax egg, simply combine 1 tablespoon flax or chia seeds + 3 tablespoons water in a small bowl and allow to thicken for at least 10 minutes. Fabulous.

Now back to brownies: despite this long and winding post these truly couldn’t be easier. Make the brownies according to the mix instructions with swaps mentioned above, swirl in 1/4 cup creamy or chunky peanut butter, and bake according to time listed on the package.

When there’s a minute or two left in the bake time, chop up vegan peanut butter cups (like Justin’s dark chocolate) and when you pull the brownies out of the oven to cool, sprinkle the cups over the top of the hot brownies. You’ll notice the cups will start to melt slightly; this is perfect. Sprinkle with flakey sea salt to finish, allow to cool, and enjoy, preferably crumbled atop your favorite non-dairy ice cream (I’m partial to Van Leeuwen or So Delicious Cashew Milk – particularly their Caramel Cashew Cluster ice cream myself).

I hope you make these or that this recipe has inspired you to use that box of brownie mix in your pantry that has been sitting there lonely for months.

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

Level: Easy
Prep Time: 5 minutes
Bake Time: 20-30 minutes
serves 12

Ingredients:

  • 1 box egg and dairy free brownie mix (just check labels, many brands are vegan)
  • oil / water that the mix calls for -1/4 cup apple sauce, silken tofu, mashed sweet potato or 1 tablespoon chia + 2 tablespoons water per egg called for on box.
  • 1/4 cup peanut butter (optional)
  • 10-12 nondairy peanut butter cups (optional, I like Justin’s dark chocolate)
  • 1-2 tablespoons flakey sea salt

Method:

  1. Preheat oven and prepare mix per box instructions, subbing your egg replacement for eggs.
  2. Pour into well-greased pan.
  3. Swirl in peanut butter evenly throughout batter.
  4. Bake per time called for on box.
  5. Remove from oven. Immediately too with sea salt + chopped pb cups.
  6. Enjoy! 🤗

Vegan Salted Caramel Date Truffles

Vegan Salted Caramel Date Truffles

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?

salted-caramel-date-truffles.jpg

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 Truffles with SUnbutter

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:

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