#plantbasedindulgence

This tasty vegan chocolate smoothie is a treat you can enjoy without feeling bad about it. Thanks to the healthy fats in the bananas, almond butter, and chia seeds, this is a great way to satisfy your chocolate cravings.

Ingredients: 1 ripe banana. 1 tablespoon unsweetened cocoa powder. 1 tablespoon almond butter. 1 cup unsweetened almond milk. 1 tablespoon chia seeds. 1/2 teaspoon vanilla extract. 1-2 teaspoons maple syrup or agave syrup optional, for sweetness. Ice cubes optional.

Instructions: Put the banana in a blender after peeling it. To the blender, add chia seeds, almond butter, almond milk, cocoa powder, and vanilla extract. For sweetness, you can add maple syrup or agave syrup if you want to. Mix everything together until it's smooth and creamy. If you want a colder smoothie, add ice cubes and blend again until smooth. Put the smoothie in a glass and drink it right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

This vegan caramel sauce is rich and smooth, and it's perfect for topping your favorite dairy-free ice cream. For those who love sweet things, this treat is made with coconut cream and coconut sugar.

Ingredients: 1 cup coconut cream. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan, combine coconut cream, coconut sugar, and maple syrup over medium heat. Stir constantly until the mixture comes to a simmer. Reduce heat to low and let it simmer gently for about 15-20 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract and a pinch of salt. Let it cool slightly before serving. Drizzle over your favorite vegan ice cream and enjoy!

Prep Time: 5 minutes

Cook Time: 20 minutes

A refreshing and indulgent vegan dessert that requires no baking.

Ingredients: 1 1/2 cups vegan chocolate sandwich cookie crumbs. 1/4 cup vegan butter, melted. 1 cup vegan chocolate chips. 1/4 cup almond milk. 1 teaspoon peppermint extract. 2 cups vegan whipped topping. 1/2 cup mini vegan chocolate chips, plus extra for topping.

Instructions: Put the cookie crumbs and melted vegan butter in a bowl and mix them together. Put it in the bottom of a baking dish that is 9 inches square. Add the almond milk to a saucepan and melt the chocolate chips over low heat. Stir the mixture until it is smooth. Take it off the heat and add the peppermint extract. Add the mini chocolate chips and whipped topping and mix them in well. Spread the mix on top of the baking dish's cookie crust. Add more small chocolate chips on top. Put it in the fridge for at least two hours before you serve it.

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in this creamy and decadent Vegan Walnut Cacao Milkshake, packed with the rich flavors of cacao and walnuts. It's a delightful treat that's perfect for satisfying your sweet cravings while staying dairy-free and vegan.

Ingredients: 1 cup unsweetened almond milk. 1 ripe banana, frozen. 2 tablespoons cacao powder. 2 tablespoons maple syrup or agave nectar. 1/4 cup walnuts, chopped. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: In a blender, combine almond milk, frozen banana, cacao powder, maple syrup, chopped walnuts, vanilla extract, and ice cubes. Blend until smooth and creamy. Pour into glasses and serve immediately. Optionally, garnish with additional chopped walnuts or a sprinkle of cacao powder.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy this Vegan Bourbon Milk Punch, which tastes rich and creamy with a hint of saltiness. This is a tasty and boozy treat that you can make whenever you want a unique vegan smoothie with a hint of bourbon.

Ingredients: 1 cup unsweetened almond milk. 1 ripe banana. 2 dates, pitted. 2 tablespoons bourbon. 1/4 teaspoon vanilla extract. 1/4 teaspoon sea salt. 1/4 cup coconut cream. 1/2 cup ice cubes.

Instructions: In a blender, combine the unsweetened almond milk, ripe banana, pitted dates, bourbon, vanilla extract, and sea salt. Blend until all the ingredients are well combined and smooth. Add the coconut cream and ice cubes to the blender. Blend again until the smoothie is creamy and the ice cubes are fully incorporated. Taste and adjust the sweetness or bourbon to your preference, if necessary. Pour the Vegan Bourbon Milk Punch into glasses and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in this creamy and decadent vegan cheesecake featuring a luscious blend of almonds, cashews, and blueberries. Perfect for any occasion, this dairy-free delight will satisfy your sweet cravings while keeping it cruelty-free.

Ingredients: 2 cups almonds, soaked overnight. 1 cup dates, pitted. 1 cup coconut cream. 1/4 cup maple syrup. 1/4 cup lemon juice. 2 cups cashews, soaked overnight. 1/2 cup coconut oil, melted. 1 cup blueberries. 1/4 cup almond milk.

Instructions: In a food processor, blend soaked almonds and dates until a sticky dough forms. Press the almond-date mixture evenly into the bottom of a lined springform pan to create the crust. In a blender, combine coconut cream, maple syrup, and lemon juice until smooth. Add soaked cashews and coconut oil to the blender and blend until creamy. Pour half of the cashew mixture over the crust in the springform pan. Add blueberries to the remaining cashew mixture in the blender and blend until smooth. Pour the blueberry cashew mixture over the first layer in the springform pan. Place the cheesecake in the freezer for at least 4 hours or until set. Before serving, allow the cheesecake to thaw for about 10-15 minutes. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Vegan salted caramel pudding is a delicious treat that's perfect for any event. It's creamy and rich. It's dairy-free and tastes great because it's made with coconut milk and coconut sugar.

Ingredients: 1 cup coconut milk. 1/4 cup coconut sugar. 2 tablespoons cornstarch. 1/4 teaspoon sea salt. 1 teaspoon vanilla extract.

Instructions: Over medium-low heat, mix coconut milk, coconut sugar, cornstarch, and sea salt in a saucepan with a whisk until the mixture is smooth. Bring the mixture to a low boil and stir it all the time until it gets thick. Now take it off the heat and mix in the vanilla extract. Pour the pudding into cups or glasses that can be used for one serving. Put it in the fridge for at least two hours, or until it sets. If you want, you can serve it cold and top it with a sprinkle of sea salt.

Prep Time: 10 minutes

Cook Time: 10 minutes

This vegan twist on the classic Eton Mess dessert combines creamy coconut ice cream with the delightful crunch of vegan meringue cookies and bursts of fresh strawberries. It's a refreshing and indulgent treat perfect for any occasion.

Ingredients: 2 cans coconut cream. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup crushed vegan meringue cookies. 1/2 cup fresh strawberries, chopped. 1/4 cup vegan white chocolate chips optional.

Instructions: Chill the cans of coconut cream in the refrigerator overnight. Scoop out the thick cream from the cans, leaving behind the liquid. In a mixing bowl, whisk together the coconut cream, maple syrup, and vanilla extract until smooth. Fold in the crushed vegan meringue cookies and chopped strawberries. If using, gently fold in the vegan white chocolate chips. Transfer the mixture into a freezer-safe container and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Garnish with extra crushed meringue cookies and fresh strawberries, if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes