#vegan desserts | Explore Tumblr Posts and Blogs

eat-well-hydrate-work-out-sleep · 9 months

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everyveganrecipe · 1 year

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This one is for all the mango lovers! Inspired by my latest adventure in Thailand, I had to make an easy, at home version of their most iconic Thai dessert! 🤩

🥭 Mango Sticky Rice Recipe

#mango #mango sticky rice #thai food #vegan desserts #dessert recipes #desserts #dessert #vegan cooking #vegan food #veganrecipe #veganrecipes #vegan recipe #vegan recipes #plantbased #plantbasedrecipes #plantbasedrecipe #plantbased recipes #plant based recipes #plant based

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expurplepotato1 · 7 months

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Making sweet food is my passion 🥰

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threemarys1927 · 8 months

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addicted to dates - epic vegan recipes

delicious vegan cakes, cookies, brownies, tarts, and ice cream

#vegan #veganism #vegan recipe #vegan recipes #vegan chocolate #vegan cake recipe #vegan cakes #vegan magnums #vegan tarts #vegan cookies #addicted to dates #vegan desserts #vegan dessert recipes

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sixcupids · 1 year

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https://www.instagram.com/p/CWI7r6WFyLQ/

#dessert #cake #vegan #vegan desserts #strawberries #strawberry shortcake #red #white #brown #aesthetic #uploads

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morethansalad · 2 years

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Calming Chamomile Lavender Cake (Raw Vegan)

#vegan #vegan desserts #raw vegan #buckwheat #brazil nuts #lavender #chamomile #herbs #coconut #coconut milk

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x-carrotcake · 2 years

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If you see it, buy! It’s insanely good 😶

5-10 min from a freezer and ready to eat

Here is the box

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hashtagveganproblems · 10 months

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Vegan Brownies

Check out the 🌱Vegans Be Like🌱 Discord for more!

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deliciously-vegan · 4 months

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Gingerbread Cheesecake

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Crust

1 1/2 cup old fashioned oats 1/2 cup pecans 1/4 cup coconut sugar

1 tbsp maca (optional) 1 tsp ginger 1/4 tsp sea salt

1/2 cup cold vegan butter

Grease a springform pan with coconut oil or line with parchment paper. Preheat oven to 350 degrees F.

Place the oats, pecans, coconut sugar, maca, ginger, and sea salt into a food processor. Process until fairly well ground. Transfer to a glass mixing bowl.

Cut in the cold vegan butter and use hands to fully incorporate.

Transfer batter to prepared pan. Spread out evenly and press down firmly with fingers. Bake in preheated oven for 10 minutes. Set aside to cool while you prepare the filling.

Filling

2 cups raw cashews the cream from one can of full-fat coconut milk the juice from two limes 1/4 cup pure maple syrup 1/4 cup molasses 1/2 cup coconut oil, melted 1 tbsp lucuma (optional) 2 tsp ginger 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp allspice 1/4 tsp cardamom 1/4 tsp sea salt 1/8 tsp black pepper

1 tsp pure vanilla extract 1 tsp caramel extract (optional)

2 tbsp toasted coconut

Grease or line a 9-inch springform pan.

In a high-speed blender, place the; cashews, coconut cream, lime juice, maple syrup, molasses, melted coconut oil, lucuma, ginger, cinnamon, nutmeg, cloves, cardamom, sea salt, black pepper, vanilla extract, and caramel extract. Blend until smooth and creamy, scraping down sides occasionally.

Pour filling over top of crust. Gently spread out evenly. Spinrkle toasted coconut on top.

Set cake in freezer overnight to set. Transfer to fridge in the morning.

Store leftovers in fridge or freezer.

#raw vegan cheezecake #vegan cheesecake #gingerbread cheesecake #vegan gingerbread cheesecake #raw gingerbread cheesecake #cheezecake #gingerbread cheezecake #vegan holiday desserts #vegan desserts

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veg-inspo · 2 years

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No-Bake Vegan Gourmet Brownies With Chocolate Ganache Frosting

#vegan #veganism #vegan food #health #healthy #vegetarian #brownies #vegan brownies #chocolate #chocolate brownies #dessert #desserts #vegan desserts #vegan dessert #baking #vegan recipe #vegan recipes #no bake

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najia-cooks · 1 year

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Pumpkin spice scones with ginger glaze

This recipe produces flaky, bread-like scones with a hit of fresh pumpkin flavour and a rich, sweet spice profile lengthened by the addition of white peppercorn. An optional glaze picks up on and amplifies the ginger within the scones.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 scones.

INGREDIENTS:

For the scones:

2 cups (240g) all-purpose flour

1/4 - 1/2 cup light brown sugar, to taste

1/2 cup non-dairy margarine, very cold

1/2 cup pumpkin purée

2 Tbsp non-dairy milk

1 tsp vanilla extract

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 small stick cinnamon or 2 tsp ground cinnamon

2 allspice berries or 1/4 tsp ground allspice

1/2 small head of a mace or 1/2 tsp ground mace (or substitute 8 whole cloves / 1/2 tsp ground cloves)

1/2 tsp freshly grated nutmeg

4 white peppercorns, or pinch white pepper (optional)

1 1/2 tsp ground ginger

1 tsp apple cider vinegar

3 Tbsp golden raisins (optional)

3 Tbsp chopped walnuts (optional)

For the glaze:

4-inch chunk (40g) ginger, sliced or crushed

1/3 cup water

3-4 Tbsp confectioners' sugar

INSTRUCTIONS:

1. If using whole spices: toast spices in a small pan on medium for a minute or two until fragrant, then grind using a mortar and pestle or a spice grinder.

For the glaze:

1. Slice your ginger, or slice and then lightly crush it in a mortar and pestle.

2. Add ginger and 1/3 cup of water to a small saucepan and bring to a boil. Reduce heat and simmer until water has reduced to about 1 Tbsp of liquid. Remove from heat and allow to steep for about half an hour.

3. Strain liquid into a small mixing bowl, squeezing water from the ginger as necessary. Add sugar until the glaze reaches your desired consistency.

For the scones:

1. If using whole spices: toast spices in a small pan on medium for a minute or two until fragrant, then grind using a mortar and pestle or a spice grinder.

2. Put dry ingredients (flour, spices, baking powder, baking soda, sugar, salt) in a large mixing bowl and whisk until well combined.

3. Cut margarine into the dry ingredients using a knife or a pastry blender until the bits of margarine are about the size of peas. It's okay if there are a few larger chunks!

4. Mix wet ingredients (pumpkin purée, milk, vanilla, vinegar) in a small bowl until combined. Pour wet mixture into the dry mixture and combine to form your dough--it should just come together into a non-sticky ball. If any flour remains at the bottom of the bowl, add water a teaspoon at a time.

5. Line a baking sheet with parchment paper. Form drop scones by dropping heaping spoonfuls of dough two inches apart onto your baking sheet, or form triangular scones by shaping dough into a large, flat circle ¾" thick and dividing the circle evenly with a sharp knife.

6. For flakier scones, freeze the shaped batter for about an hour.

7. Bake at 425F in the upper third of your oven for 15-20 minutes, until scones are firm and golden brown on top and cooked all the way through.

To serve:

1. Drizzle glaze over the scones while they are still warm to produce a thin, even layer; or wait until the scones cool before glazing them to produce a thicker, shapeable pattern.

#scones #baking #vegan baking #vegan desserts #recipe #pumpkin #golden raisins #walnuts #British

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eat-well-hydrate-work-out-sleep · 2 years

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everyveganrecipe · 8 months

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🍫🍒 Want super fudgy brownies!? Who doesn't!? This recipe makes SUPER fudgy, super delicious 🍒 cherry brownies. The recipe uses only one bowl and a lot of whole foods for more nutrition and less processing. The perfect recipe to use cherries that might be in season where you live!