#plantbasedsweets

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

These vegan sugar cookies are simple to make, requiring just one bowl. They are deliciously sweet and have a perfect tender texture that will satisfy any cookie craving.

Ingredients: 1 cup vegan butter, softened. 1 cup granulated sugar. 1 teaspoon vanilla extract. 2 tablespoons unsweetened almond milk. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. When the vegan butter is soft, add the sugar and cream them together in a large bowl until the mixture is light and fluffy. Put vanilla extract and almond milk that hasn't been sweetened into the bowl and mix them together well. Mix the flour, baking powder, and salt into the wet ingredients by sifting them together. Mix until you get a dough. Make balls out of the dough about the size of a tablespoon and put them on the baking sheet that has been prepared. Use the sugar-covered bottom of a glass to flatten each ball. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. 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 vegan sugar cookies!

Prep Time: 15 minutes

Cook Time: 10-12

For a fall-themed treat, these gluten-free baked pumpkin mini donuts are moist and full of flavor. They can be eaten by vegans and are made with healthy things like coconut oil and pumpkin puree.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 cup pumpkin puree. 1/4 cup unsweetened almond milk. 2 tbsp coconut oil, melted. 1 tsp vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease a mini donut pan. Mix the coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger with the gluten-free flour in a bowl. Put the almond milk, melted coconut oil, vanilla extract, and pumpkin puree in a different bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. Fill up each mini donut pan cavity about two thirds of the way to the top with batter. After the oven is hot, bake the donuts for 10 to 12 minutes, or until a toothpick stuck in the middle comes out clean. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. If you want, you can sprinkle powdered sugar or cinnamon sugar on top before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the vegan version of Twix candy bars with this homemade recipe. A crunchy almond-date base topped with creamy almond butter caramel, coated in rich dairy-free chocolate.

Ingredients: 1 cup dates, pitted. 1 cup raw almonds. 1/4 cup almond butter. 1/4 cup maple syrup. 1/4 cup coconut oil. 1 cup dairy-free chocolate chips. 1 tablespoon coconut oil. Sea salt, for sprinkling.

Instructions: Dates and almonds should be mixed in a food processor until a sticky dough forms. Place the dough in a baking dish that has been lined with parchment paper. Freeze for 30 minutes. Melt the coconut oil, maple syrup, and almond butter in a saucepan until the mixture is smooth. Place the frozen dough on a flat surface and pour the mixture over it. Keep it frozen for another half hour. Give the bars a second chance by cutting them into small rectangles. As you go, melt the chocolate chips and coconut oil in 30 second bursts in a bowl that can go in the microwave. Add a layer of chocolate to a baking sheet and dip each frozen bar in it to cover it. Put the bars back in the freezer until they are set, then sprinkle sea salt on top of them. Put it in the fridge until you're ready to serve.

Prep Time: 45 minutes

Cook Time: 0 minutes