#vegansweets

Enjoy how creamy and rich this vegan white chocolate mocha is. With flavors of almond, vanilla, and a touch of maple sweetness, it's a cozy treat that you can enjoy any time of the day.

Ingredients: 1 cup brewed espresso or strong coffee. 1 cup unsweetened almond milk. 2 tablespoons vegan white chocolate chips. 1 tablespoon maple syrup or agave nectar. 1/2 teaspoon vanilla extract. 1/4 teaspoon almond extract. Vegan whipped cream optional. Vegan white chocolate shavings for garnish, optional.

Instructions: In a small saucepan, heat the almond milk over medium heat until it starts to simmer. Reduce the heat to low and add the vegan white chocolate chips, stirring continuously until they are completely melted and the mixture is smooth. Add the brewed espresso or coffee to the saucepan and stir to combine. Stir in the maple syrup or agave nectar, vanilla extract, and almond extract. Continue to heat the mixture for another 2-3 minutes, making sure it doesn't boil. Pour the mocha into mugs and top with vegan whipped cream and vegan white chocolate shavings if desired. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Enjoy a giant burst of strawberry flavour with Kingsway Giant Strawberries! These fruity jelly sweets are soft, chewy, and shaped like oversized strawberries for a fun and nostalgic treat.

Gelatine free, dairy free, and vegan friendly, they're perfect for sharing, parties, pick & mix selections, or satisfying your sweet cravings anytime. Sweet, fruity, and loved by all ages grab your favourites today from MixSweets! 🍬✨

Indulge in these decadent vegan chocolate caramel slices, perfect for satisfying your sweet cravings without any animal products. Creamy almond butter and sweet Medjool dates create a luscious caramel layer, topped with rich dairy-free dark chocolate for a delightful treat.

Ingredients: 1 cup Medjool dates, pitted. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp sea salt. 1 cup dairy-free dark chocolate chips. 1 tbsp coconut oil.

Instructions: In a food processor, blend the pitted dates, almond butter, maple syrup, melted coconut oil, vanilla extract, and sea salt until a sticky caramel-like mixture forms. Line a square baking dish with parchment paper and press the caramel mixture evenly into the bottom of the dish. Place the dish in the freezer for 30 minutes to set. In a microwave-safe bowl, melt the dairy-free dark chocolate chips with 1 tablespoon of coconut oil in 30-second intervals, stirring in between until smooth. Pour the melted chocolate evenly over the caramel layer in the baking dish. Return the dish to the freezer for another 30 minutes to allow the chocolate to set. Once set, remove from the freezer and slice into squares or bars. Store the vegan chocolate caramel slices in an airtight container in the refrigerator until ready to serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

Sweet goodness of this vegan candy-coated cake, perfect for any celebration or simply satisfying your sweet tooth.

You can enjoy this rich vegan chocolate cake with a unique twist: matcha cream cheese frosting and fresh strawberries on top. With its delicious mix of tastes and textures, it will satisfy any sweet tooth, and it's made from only plants!

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup unsweetened almond milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 tbsp apple cider vinegar. 1/2 cup vegan cream cheese. 2 tbsp powdered sugar. 1 tsp matcha powder. Fresh strawberries for garnish.

Instructions: Preheat oven to 350F 175C. Grease and flour a round cake pan. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting. For the frosting, mix vegan cream cheese, powdered sugar, and matcha powder until smooth and creamy. Spread the frosting evenly over the cooled cake. Garnish with fresh strawberries before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in these delightful Vegan Coconut Macaroons that are not only gluten-free but also cruelty-free. Perfect for coconut lovers!

Ingredients: 2 cups shredded coconut. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1/4 cup dairy-free chocolate chips optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Shred the coconut, add the almond flour, coconut sugar, and salt to a large bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract in a different bowl. Add the dry ingredients to the wet mixture and mix them together well. You can add dairy-free chocolate chips if you want to. Shape the dough into small balls with your hands or a cookie scoop, and then put them on the baking sheet that has been prepared. The macaroons should be baked in a hot oven for 12 to 15 minutes, or until the edges are golden brown. For a few minutes, let the macaroons cool on the baking sheet. Then, move them to a wire rack to cool completely. Once they are cool, put these tasty vegan coconut macaroons in a container that won't let air in. Take a bite of your gluten-free and vegan coconut macaroons.

Prep Time: 15 minutes

Cook Time: 15 minutes

A vegan gingerbread cake that is moist and full of flavor, topped with a light lemon whipped cream. This dessert is wonderful for any event because it has both warm spices and tangy lemon.

Ingredients: 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup molasses. 1/2 cup maple syrup. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 1/2 cup non-dairy milk such as almond or soy. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1 cup vegan whipped cream store-bought or homemade. Zest of 1 lemon. 2 tbsp lemon juice. 2 tbsp powdered sugar.

Instructions: Preheat your oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In another bowl, mix together the molasses, maple syrup, applesauce, vegetable oil, non-dairy milk, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Transfer the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the lemon whipped cream. In a mixing bowl, combine the vegan whipped cream, lemon zest, lemon juice, and powdered sugar. Beat until stiff peaks form. Once the cake has cooled completely, spread the lemon whipped cream on top. Slice and serve the vegan gingerbread cake with lemon whipped cream.

Prep Time: 20 minutes

Cook Time: 35 minutes