#eventsweets

These vegan kleicha date cookies are a healthier twist on the traditional recipe. Filled with sweet dates and spiced with aromatic cardamom and cinnamon, they make a delightful treat for any occasion.

Ingredients: 2 cups whole wheat flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1/2 teaspoon ground cardamom. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 cup pitted dates, chopped. 2 tablespoons water. 1/4 cup chopped walnuts optional.

Instructions: Preheat oven to 350F 175C. In a bowl, mix together flour, melted coconut oil, maple syrup, cardamom, cinnamon, and salt until well combined. In another bowl, combine chopped dates and water. Microwave for 1-2 minutes until dates soften. Mash them slightly. Divide the dough into small balls. Flatten each ball into a disc shape. Place a small amount of the date mixture onto each disc. Optionally, add some chopped walnuts on top of the date mixture. Fold the edges of the dough over the filling, forming a sealed ball. Place the cookies on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the cookies are golden brown. Allow the cookies to cool before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Intensely Thai Cupcakes infuse the exotic flavors of coconut, lime, and cilantro into a delightful vegan treat. These moist and aromatic cupcakes are perfect for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup coconut milk. 3/4 cup granulated sugar. 1/3 cup vegetable oil. 2 tablespoons lime juice. 1 tablespoon grated lime zest. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup chopped fresh cilantro. 1/4 cup shredded coconut optional. 1/4 cup chopped peanuts optional.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large bowl, whisk together coconut milk, sugar, vegetable oil, lime juice, lime zest, and vanilla extract until well combined. Add flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined. Do not overmix. Fold in chopped cilantro and shredded coconut if using. Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Optional: Sprinkle chopped peanuts on top of cupcakes before serving. Enjoy these intensely Thai-inspired cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious and easy no-bake Chunky Monkey Parfait featuring layers of graham cracker crust, creamy cheesecake filling, chocolate chips, bananas, and walnuts. A perfect dessert for any occasion!

Ingredients: 2 cups crushed graham crackers. 1/2 cup unsalted butter, melted. 2 cups cream cheese, softened. 1 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups heavy cream. 1 cup chocolate chips. 1 cup sliced bananas. 1 cup chopped walnuts.

Instructions: In a bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of serving glasses to create the crust. In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, continue beating until well combined. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Layer the cream cheese mixture over the graham cracker crust in the serving glasses. Sprinkle chocolate chips over the cream cheese layer, followed by sliced bananas and chopped walnuts. Repeat the layers until the glasses are filled, finishing with a sprinkle of chocolate chips and a few banana slices on top. Refrigerate for at least 2 hours before serving. Serve chilled and enjoy the delightful Chunky Monkey Parfait!

Prep Time: 20 minutes

Cook Time: 0 minutes

These cupcakes are a delightful combination of moist cupcakes and a rich, fruity mascarpone frosting with a raspberry twist. Perfect for any occasion!

Ingredients: 1 cup fresh raspberries. 1/2 cup granulated sugar. 8 oz mascarpone cheese. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1 tsp vanilla extract. 12 cupcakes baked and cooled.

Instructions: Over low heat, mix fresh raspberries and granulated sugar in a small saucepan. For about 10 minutes, stir the mixture every now and then as the raspberries break down. Take it off the heat and strain it through a fine-mesh sieve to get rid of the seeds. Let it cool down. Mascarpone cheese and softened butter should be mixed together in a bowl until they are smooth and creamy. Add the powdered sugar and vanilla extract one tablespoon at a time while beating the mixture until it is well mixed. Fold the raspberry sauce into the mascarpone mixture when it is cool. Do this until the frosting turns a pretty pink color. Spread a lot of the raspberry mascarpone frosting on each cupcake using a piping bag or a spatula. If you want to add a fancy touch, you can garnish with fresh raspberries or edible flowers. Serve your tasty Raspberry Mascarpone Frosting Cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 0 minutes

This vegan take on a classic dessert has rich, comforting flavors that you will love. This pudding is hard to resist because it has sweet dates and a rich caramel sauce. Great for cozy nights in or important events.

Ingredients: 1 cup chopped dates. 1 cup boiling water. 1 cup all-purpose flour. 1/2 cup brown sugar. 2 tsp baking powder. Pinch of salt. 1/2 cup plant-based milk. 1/4 cup vegan margarine or coconut oil, melted. 1/4 cup maple syrup. 1/4 cup brown sugar. 1 cup boiling water.

Instructions: Preheat oven to 350F 175C. Grease a baking dish. In a bowl, pour boiling water over chopped dates. Let sit for 10 minutes, then mash with a fork. In another bowl, mix flour, brown sugar, baking powder, and salt. Stir in plant-based milk and melted margarine or coconut oil into the dry ingredients until well combined. Fold in mashed dates. Pour batter into the greased baking dish. In a small saucepan, combine maple syrup, brown sugar, and boiling water. Stir until sugar dissolves. Carefully pour the caramel sauce over the batter in the baking dish. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set. Serve warm with vegan ice cream or whipped coconut cream.

Prep Time: 20 minutes

Cook Time: 40 minutes

Indulge in this creamy, sweet, and visually delightful ice cream perfect for any occasion. The combination of pink hue, chocolate chips, and optional nuts creates a delightful treat that will surely satisfy your sweet cravings.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup mini chocolate chips. 1/4 cup crushed nuts optional. Pink food coloring as desired.

Instructions: In a mixing bowl, combine heavy cream, whole milk, sugar, vanilla extract, and salt. Stir until sugar is dissolved. Add pink food coloring gradually until desired shade is achieved. Mix well. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes or until it reaches a soft-serve consistency. During the last few minutes of churning, add mini chocolate chips and crushed nuts if using, allowing them to incorporate into the ice cream. Transfer the churned ice cream into a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Serve scoops of the PMS Ice Cream in bowls or cones, and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

With these delicious cupcakes, you can enjoy the perfect mix of coconut, Oreo cookies, and rich fudge. They make a great treat for any event.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup shredded coconut. 12 Oreo cookies. 1/2 cup semisweet chocolate chips. 1/4 cup heavy cream.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the flour, sugar, cocoa powder, baking soda, and salt in a large bowl with a whisk. Mix the egg, vanilla extract, vegetable oil, and buttermilk in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the coconut shreds and mix them in. In the bottom of each cupcake liner, put an Oreo cookie. Spread the cupcake batter out over the Oreos so that each liner is about two thirds full. It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Warm the heavy cream in a small saucepan until it just starts to boil. Take it off the heat and pour it into a bowl with chocolate chips. To make the fudge ganache, stir the mixture until it is smooth. Pour the fudge ganache over the top of each cupcake once they are completely cool. Make little crumbs out of a few extra Oreo cookies and sprinkle them on top of the ganache. Have fun with your tasty Coconut Oreo Fudge Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in this creamy and tangy vegan key lime pie, made with wholesome ingredients and bursting with citrus flavor. Perfect for any occasion, this refreshing dessert will impress vegans and non-vegans alike.

Ingredients: 1 1/2 cups raw cashews, soaked for 4-6 hours and drained. 1 cup coconut cream. 1/2 cup key lime juice. 1/2 cup maple syrup. 1/3 cup coconut oil, melted. 1 tablespoon lime zest. 1 teaspoon vanilla extract. 1 cup almond flour. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. Pinch of salt. Lime slices and zest for garnish.

Instructions: In a food processor, blend soaked cashews, coconut cream, key lime juice, maple syrup, melted coconut oil, lime zest, and vanilla extract until smooth and creamy. Pour the mixture into a prepared pie crust and smooth the top with a spatula. Place the pie in the freezer for at least 4 hours or until firm. For the crust, mix almond flour, melted coconut oil, maple syrup, and a pinch of salt until well combined. Press the crust mixture into the bottom of a pie dish and up the sides. Bake the crust at 350F 175C for 10-12 minutes, or until golden brown. Let the crust cool completely before adding the filling. Once the pie is firm, remove it from the freezer and let it sit at room temperature for a few minutes before slicing. Garnish with lime slices and zest before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes