#plantbasedsweets

A delightful vegan dessert featuring baked Bramley apples filled with a sweet and spiced gingerbread pecan mixture. Perfect for a cozy evening treat or a festive dessert.

Ingredients: 4 large Bramley apples. 1 cup pecans, chopped. 1 cup rolled oats. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp salt.

Instructions: Preheat the oven to 375F 190C. Core the Bramley apples, removing the seeds and some of the flesh to create a cavity for the filling. In a mixing bowl, combine chopped pecans, rolled oats, maple syrup, melted coconut oil, ground ginger, ground cinnamon, ground cloves, and salt. Mix well. Stuff each cored apple with the gingerbread pecan filling, pressing gently to fill the cavity. Place stuffed apples in a baking dish and bake in the preheated oven for 30-35 minutes, or until the apples are tender and the filling is golden brown. Once baked, remove from the oven and let cool slightly before serving. Enjoy your Baked Bramley with Gingerbread Pecan Filling!

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in the irresistible combination of peanut butter and chocolate with these vegan blondies. They're moist, chewy, and packed with peanut butter cups and chocolate chips for a decadent treat.

Ingredients: 1 cup creamy peanut butter. 3/4 cup brown sugar. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1 cup all-purpose flour. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup vegan chocolate chips. 1/2 cup vegan peanut butter cups, chopped.

Instructions: Warm the oven up to 175F 350C. Put peanut butter, brown sugar, applesauce, and vanilla extract in a large bowl. Mix the ingredients together until the mixture is smooth. Mix in the salt, baking powder, and flour, making sure everything is well mixed. Add the peanut butter cups and chocolate chips and mix them in well. Spread the mix out evenly in an 8x8-inch baking dish that has been greased. Put it in the oven and bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy a single-serving vegan chocolate chip cookie that is high in protein and won't make you feel bad.

Ingredients: 1/4 cup rolled oats. 1 tbsp vegan chocolate protein powder. 1 tbsp almond flour. 1 tbsp maple syrup. 1 tbsp almond milk. 1 tbsp vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Roll out the oats and mix them with the vegan chocolate protein powder and almond flour in a bowl. Toss the dry ingredients together with the almond milk and maple syrup until everything is well mixed. Add vegan chocolate chips and mix well. Place the cookie dough on a baking sheet that has been lined with parchment paper. Place in the oven and bake for 10 to 12 minutes, or until the edges turn golden brown. It should be cool for a while before you eat it.

Prep Time: 5 minutes

Cook Time: 10 minutes

These vegan chocolate chip cookies are paleo-friendly, made with wholesome ingredients like almond flour and coconut oil. They're chewy, soft, and packed with chocolatey goodness!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Combine coconut flour, baking soda, salt, almond flour, and coconut sugar in a large bowl. Melt the coconut oil and add it to the dry ingredients. Then add the maple syrup and vanilla extract and mix them in well. Add vegan chocolate chips and mix well. Take a tablespoon of dough and roll it into balls. Then, put the balls on a baking sheet that has been prepared. When the edges are golden brown, it's done baking. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Mega Crumble Apple Pie is the best vegan and gluten-free dessert you can eat. Fresh apples are covered in a tasty mix of spices and topped with a crunchy oat and almond crumble. The different textures and tastes make it a delicious treat.

Ingredients: 8 large apples, peeled, cored, and sliced. 1 tablespoon lemon juice. 1/2 cup granulated sugar. 1/4 cup cornstarch. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup chopped pecans or walnuts.

Instructions: Warm the oven up to 190C 375F. Put apple slices and lemon juice in a large bowl and toss them around. Granulated sugar, cornstarch, cinnamon, nutmeg, and salt should all be mixed together in a small bowl. Toss the apples in the mixture until they are well covered. Put the apples that have been coated into a 9-inch pie dish. Put rolled oats, almond flour, maple syrup, melted coconut oil, and chopped nuts in a different bowl. Mix until it falls apart. Cover the apples in the pie dish with the crumble mixture. Put it in the oven and bake for 45 to 50 minutes, or until the topping is brown and the apples are soft. Let the pie cool down for at least 15 minutes before you serve it. If you want, you can serve it warm with vegan whipped cream or dairy-free ice cream.

Prep Time: 20 minutes

Cook Time: 50 minutes

These vegan chocolate peppermint loaves are a great way to enjoy the delicious flavors of rich chocolate and cool peppermint. These are great for holiday parties or any time you want a sweet treat!

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup cocoa powder. 1 cup coconut sugar. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup almond milk. 1/3 cup coconut oil, melted. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/2 cup vegan chocolate chips. Crushed candy canes for topping optional.

Instructions: Set the oven to 350F 175C and heat it up. Butter and flour small loaf pans. Put flour, cocoa powder, baking soda, salt, and coconut sugar in a large bowl. Use a whisk to mix almond milk, apple cider vinegar, vanilla extract, and peppermint extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The vegan chocolate chips should be carefully mixed in. Spread the batter out evenly in the mini loaf pans that have been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take them out of the oven and let them cool for 10 minutes in the pans before moving them to a wire rack to cool all the way through. If you want, you can add crushed candy canes on top after it has cooled. Cut and serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in these scrumptious vegan chocolate chip cookies that are not only dairy-free but also gluten-free. Made with wholesome ingredients, they're perfect for satisfying your sweet cravings guilt-free.

Ingredients: 2 cups almond flour. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put almond flour, coconut sugar, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt in a bowl. Mix well until a dough comes together. Add the vegan chocolate chips and mix them in until they are spread out evenly in the dough. Using a spoon or cookie scoop, make balls of dough and place them on the baking sheet that has been prepared, leaving space between each cookie. Use the back of a spoon or your fingers to gently press down on each cookie. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then move it to a wire rack to finish cooling. Have fun with your tasty vegan gluten-free chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the rich flavors of espresso, chocolate, and vegan Nutella with these delectable cookies. They're perfect for satisfying your sweet tooth and are completely plant-based!

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup vegan Nutella spread. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 tablespoon ground flaxseed + 3 tablespoons water flax egg. 1 teaspoon vanilla extract. 1 tablespoon finely ground espresso or coffee. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, prepare the flax egg by mixing ground flaxseed and water. Let it sit for a few minutes to thicken. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Add vegan Nutella, maple syrup, melted coconut oil, vanilla extract, prepared flax egg, and ground espresso to the dry ingredients. Mix until well combined. Fold in chocolate chips. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are set. The cookies will still be soft in the center. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these delicious vegan Nutella espresso chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes