Oct 27, 2023
Vegan Lemon Olive Oil Cake! Fresh lemon taste combined with the richness of olive oil creates a treat that's both refreshing and satisfying.
https://consciously-vegan.com/vegan-lemon-olive-oil-cake/
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Vegan Lemon Olive Oil Cake! Fresh lemon taste combined with the richness of olive oil creates a treat that's both refreshing and satisfying.
https://consciously-vegan.com/vegan-lemon-olive-oil-cake/
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Salty Chocolate Date Caramels Ingredients: 1 cup packed soft & pitted Medjool dates (161 grams) 1 tablespoon creamy almond butter 1/2 teaspoon vanilla extract 1 tablespoon warm water 1/4 teaspoon fine sea salt 2 1/2 tablespoons almond flour 120 grams dark chocolate (at least 70%) Flaky sea salt for finishing Directions: Prepare the caramel mixture: In a food processor, combine the dates, almond butter, vanilla extract, warm water, and fine sea salt. Blend until the mixture is completely smooth, scraping down the sides as needed. Add the almond flour and process until incorporated. Shape the caramels: Line a small bread pan or narrow pan with greased parchment paper (use coconut oil or another non-stick option). Scrape the date mixture into the pan and smooth the top with another greased sheet of parchment paper. Press the mixture down using your hands or a spatula to make it even, about 1/2 inch thick. Freeze the caramels: Place the pan in the freezer for one hour to firm up the caramels. Prepare the chocolate: While the caramels freeze, temper the chocolate or melt it with a double boiler or in the microwave. If using the microwave method, add 1/2 tablespoon coconut oil to the chocolate to help it melt smoothly. Cut and coat: Remove the caramels from the freezer and cut into 12 small squares. Dip each caramel square into the melted chocolate using a fork, letting excess chocolate drip off by tapping the fork on the side of the bowl. Place the coated caramels on parchment paper to set. Sprinkle with sea salt: Before the chocolate fully hardens, sprinkle flaky sea salt on top of each caramel. Let the caramels cool completely. Storage: If you tempered the chocolate, the caramels can be stored at room temperature for up to one week. If you melted the chocolate with coconut oil, store the caramels in the refrigerator until ready to serve. Prep Time: 15 minutes (plus 1 hour freezing time) | Total Time: 1 hour and 15 minutes Kcal: 120 kcal per caramel | Servings: 12 caramels These Salty Chocolate Date Caramels are a delightful blend of sweet, salty, and chewy textures. Made with soft Medjool dates, creamy almond butter, and dark chocolate, they offer a naturally sweet caramel-like filling, coated in rich chocolate and finished with a sprinkle of flaky sea salt. The almond flour adds a subtle nutty flavor and a firmer texture to the date mixture, making these caramels both satisfying and indulgent. Perfect for a quick snack or a post-dinner treat, these caramels are easy to make and require no baking. Store them in the refrigerator for a chilled snack or enjoy them at room temperature for a softer, more decadent experience. With their simple ingredients and rich flavor, these caramels are a healthy yet indulgent treat youll love!
Get your Glam Mothers Day Cupcakes !
When you try your best but you don't succeed 🎤...to make an aesthetically pleasing cake. At least it tastes good 🤷♀️🤤
Try this recipe for these tahini chocolate chip cookies for the softest, chewiest vegan cookies you’ve ever eaten.
https://consciously-vegan.com/dairy-free-chocolate-chip-cookies/
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Baking my way down town 🎶
This rich vegan chocolate mousse pie is made with creamy coconut cream and velvety chocolate mousse. This dessert is great for any event and will definitely satisfy your sweet tooth.
Ingredients: 1 cups vegan chocolate chips. 1 14 oz can coconut cream, chilled overnight. 1 tsp vanilla extract. 1 tbsp maple syrup. 1 vegan pie crust.
Instructions: Melt the vegan chocolate chips in a microwave-safe bowl in 30-second intervals until smooth, stirring in between. In a large mixing bowl, scoop out the solid part of the chilled coconut cream, leaving behind the liquid. Beat the coconut cream with a hand mixer until fluffy. Add the melted chocolate, vanilla extract, and maple syrup to the whipped coconut cream. Beat until well combined and smooth. Pour the chocolate mousse mixture into the prepared vegan pie crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until set. Serve chilled, optionally topped with vegan whipped cream or fresh berries.
Prep Time: 20 minutes
Cook Time: 0 minutes
Vote Mateo
Sweet potato and almond butter are used to make these vegan brownies, which make them moist and tasty. With carob powder, they taste rich and chocolatey without having any caffeine.
Ingredients: 1 cup cooked sweet potato. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup carob powder. 1/4 cup coconut flour. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips.
Instructions: Warm the oven up to 350F 175C and put parchment paper in a baking dish. Mash the sweet potato in a big bowl until it's smooth. Mix the sweet potato well after adding the almond butter, maple syrup, and vanilla extract. Put the coconut flour, baking soda, salt, and carob powder in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. The chocolate chips should be carefully mixed in. As soon as the baking dish is ready, pour the batter into it and use a spatula to smooth the top. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares.
Prep Time: 15 minutes
Cook Time: 25 minutes
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