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 🎶
Indulge in these decadent vegan chocolate caramel turtle cupcakes, filled with gooey caramel, topped with crunchy pecans, and drizzled with rich dairy-free chocolate.
Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/3 cup vegetable oil. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1/2 cup vegan caramel sauce. 1/2 cup chopped pecans. 1/2 cup dairy-free chocolate chips.
Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until smooth. Fill each cupcake liner 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely. Once cooled, use a small knife to cut a small hole in the center of each cupcake. Fill each hole with vegan caramel sauce. Sprinkle chopped pecans over the caramel-filled cupcakes. Melt dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Drizzle melted chocolate over the cupcakes. Let the chocolate set before serving.
Prep Time: 20 minutes
Cook Time: 20 minutes
Mindfulness Mondays
Indulge in the delightful flavors of fall with these vegan pumpkin chocolate chip cookies. Made with wholesome ingredients and dairy-free chocolate chips, they're the perfect treat for clean-ish living.
Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup pure maple syrup. 1 teaspoon vanilla extract. 2 cups oat flour. 1 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract. Mix well. Add the oat flour, baking soda, cinnamon, nutmeg, and salt to the wet ingredients. Mix until a cookie dough forms. Fold in the dairy-free chocolate chips. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Gently flatten the cookies with the back of a fork or your fingers. Bake in the preheated oven for 12-15 minutes, or until the cookies are golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious vegan pumpkin chocolate chip cookies!
Prep Time: 15 minutes
Cook Time: 12 minutes
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