Serves 6- 8 | 20 minute prep | 2 hour fridge
- 2 cups vegan chocolate chips
- 1 1/2 cups creamy peanut butter
- 1 (13.5 oz) can coconut milk
- Vegan pie crust, prepared (because this is a no- bake pie, most crusts need to be baked first)
Melt the chocolate chips in a glass bowl in the microwave or on the stove top in a double broiler. (I put a couple cups of water in a medium sized pot, bring to a boil, and nestle a smaller pot containing the chocolate, in the medium pot.)
Stir until the chocolate is completely melted, then stir in the peanut butter and coconut milk until well combined.
Pour into your prepared pie crust and refrigerate until firm, about 2 hours.
Sourced from: Bialik, Mayim. “Dark Chocolate Peanut Butter Pie.” Mayim’s Vegan Table.
Serves 6-8 | 20 minute prep | 13- 15 minute bake
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup chocolate cocoa powder, unsweetened
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1/2 cup almond or soy milk
- 1/2 cup canola (or similar) oil
- 1/2 cup packing light brown sugar
- 1/2 cup evaporated cane sugar
- 2 teaspoons vanilla extract
- 2/3 cup chopped walnuts
- 2/3 cup vegan chocolate chips
Preheat the oven to 350 degrees.
In a medium bowl, combine the flour, cocoa, baking powder, baking soda, salt and cornstarch. Mix well. In another medium bowl, combine the milk, oil, both sugars and vanilla extract. Mix well.
With a whisk, combine the dry and wet ingredients. Mix until well combined. (It will be thick.) Add the chocolate chips and walnuts. Pour the batter into an 8 inch round, non stick or lightly oiled, cake pan.
Bake for 13- 15 minutes. (Bake more if you’re looking for a cake-like consistency, less for a fudge-like consistency.)
Inspired by: Barnouin, Kim. “White Chocolate Chip Cookies.” Skinny Bitch: Ultimate Everyday Cookbook.
Serves 8 | 20 minute prep | 30- 35 minute bake
- 8 to 10 ounces fresh cranberries
- 1/3 cup natural granulated sugar
- 1 3/4 cups whole wheat pastry flour
- 2 tablespoons ground flaxseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 cup applesauce
- 1/3 cup maple syrup
- 2 tablespoons safflower or other light oil
- 1 teaspoon vanilla extract
- 1 cup grated carrot
- 1/3 cup finely chopped walnuts
- 1/2 cup vegan cream cheese
- 2 to 3 tablespoons maple syrup
- 2 tablespoons rice milk or other plain or vanilla vegan milk
Preheat oven to 350.
Place the cranberries in a food processor and pulse on and off until evenly and finely chopped. Transfer to a bowl. Add the sugar, stir well and set aside.
In a large mixing bowl, combine flour, flaxseed meal, baking powder, baking soda, ginger and cinnamon. Stir to combine.
Make a well in the center and add the applesauce, syrup, oil and vanilla. Stir until the wet and dry ingredients are completely combined, but don’t over mix.
Stir in the cranberries and carrots into the batter. Pour into a lightly oil 9 inch round cake pan.
Bake for 30 to 35 minutes.
While baking, toast the walnuts in a skillet over medium heat until they brown lightly.
To make the icing, combine all of the ingredients in a food processor. Process until smooth.
Once the cake has cooled to room temperature, spread the frosting evenly over the top and sprinkle with walnuts.
Sourced from: Voisin, Susan. “Cranberry- Carrot Cake with Maple- Cream Cheese Frosting.” Vegan Holiday Kitchen.
Serves 8 | 1 1/2 hour prep/cook time
- 1 cup water
- 1 cup evaporated cane sugar
- 2 tablespoons lime zest
- 3/4 cup freshly squeezed lime juice
- 3 avocados, peeled, seeded and chopped
- 1 can cream of coconut (Coco Lopez)
- 1 teaspoon salt
In a medium saucepan, combine the water and sugar. Cook over high heat until you bring it to a boil. Reduce the heat and simmer until the sugar has dissolved, stirring frequently.
Remove from the heat and set aside. Stir in the lime zest and chill in the refrigerator for at least an hour.
Place lime juice, salt, avocados and cream of coconut in a food processor and blend until smooth.
Add the chilled lime syrup to avocado mixture. Mix until well combined.
Pour into an ice cream maker, following the manufacturer’s directions.
Serve immediately or store in the freezer.
Sourced from: Barnouin, Kim. “Avocado, Coconut, and Lime Sorbet.” Skinny Bitch: Ultimate Everyday Cookbook.