Tag Archives: recipe-dessert

These easy-to-make truffles are a rich, delicious treat to bring to family gatherings this holiday season.

• 1 12-ounce package non-dairy chocolate chips (about 2 cups)
• 8 ounces non-dairy cream cheese, such as Tofutti’s Better Than Cream Cheese
• 2 cups powered sugar
• 2 tablespoons flavored syrup, such as hazelnut or vanilla (optional)
• chopped nuts (optional topping)
• coconut flakes (optional topping)
• 1 cup non-dairy chocolate chips (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Put the non-dairy cream cheese in a food processor or high-powered blender and slowly add the sugar. Blend until well mixed. Then add the melted chocolate chips to the cream cheese mixture and blend until well mixed. If using flavored syrup, add the syrup to the mixture and blend for 30 seconds. Pour the blended mixture into a bowl and refrigerate for 2 hours.

Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.

If using optional toppings, pour the nuts and/or coconut flakes into a shallow bowl and roll the chilled balls into them. Place the truffles on a tray and refrigerate for 30 minutes.

For truffles with a hard chocolate coating, after the chilled mixture has been rolled into bite-sized balls, melt 1 cup of non-dairy chocolate chips. Dip the balls into the melted chocolate, place on a tray, and refrigerate for 2 additional hours.

This creamy chocolate tofu pie is so good that you will want to keep it all to yourself, yet it is so easy to make that you won't have to!

• 1 12-ounce bag non-dairy chocolate chips (about 2 cups)
• 1 8- or 10-ounce package of soft silken tofu
• 1 tablespoon vanilla extract
• 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
• 1 cup sliced strawberries or whole berries (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well.

Pour the filling into a graham cracker crust, top with fresh fruit (if desired), and refrigerate for 2 hours.

These easy-to-make fudge balls are the perfect vegan treat to bring to family gatherings this holiday season.

• 1 cup peanut butter, crunchy or smooth
• 1 cup non-dairy chocolate chips
• ¾ cup maple syrup
• 1 cup chopped walnuts or pecans

In a saucepan, melt the peanut butter, chocolate chips, and maple syrup. Then fold in the chopped nuts. Pour the blended mixture into a bowl and refrigerate for 2 hours.

Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.

A CAA favorite, this decadent chocolate peanut butter pie will satisfy your sweet tooth with a velvety chocolate filling – minus the dairy and eggs!

• 1 12-ounce package non-dairy chocolate chips (about 2 cups)
• 1 16-ounce package firm tofu
• 1½ cups peanut butter, crunchy or smooth (or more to taste)
• soymilk (to desired texture)
• 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
• 1 cup non-dairy chocolate chips (optional topping)
• 1 cup chopped nuts (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired.

Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.

This wonderfully rich and mouth-watering vegan cheesecake is the perfect way to introduce friends and family to vegan food over the holidays. It will leave them wondering, "Is this really vegan?"

Crust (alternatively, use a store-bought crust):

• 1½ cups graham cracker crumbs
• ¹/₃ cup margarine melted
• 2 tablespoons sugar

Mix ingredients. Press into a spring form pan, a round cake pan, or two pie pans. Bake at 350F for 10 minutes.

Filling:

• 12 ounces silken tofu
• 3 containers of vegan cream cheese (the hydrogenated Tofutti "Better Than Cream Cheese" works the best)
• ¼ cup pineapple juice
• 6 tablespoons vegan margarine
• 1 tablespoon lemon juice
• 1 tablespoon vanilla
• ²/₃ cup sugar
• 1 heaping tablespoon egg replacer

Preheat oven to 350F. Put the ingredients in a blender. Blend until smooth. Pour into crust. Bake for 35-40 minutes. Turn off oven and leave in for 15 minutes. The edges should be golden brown and starting to pull away from the side of the pan when done. Let cool for 4 hours before serving. Try drizzling with a raspberry sauce for an extra-special dessert.

The classic fall dessert done without dairy or eggs and all the flavor you've come to expect from this comfort food

• 1 vegan pie crust (homemade or store bought)
• 1 15 oz can pumpkin
• 1 tablespoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1/2 cup sugar or maple syrup
• 2 tbsp blackstrap molasses
• 12 oz soy milk, rice milk, or almond milk
• 1/2 cup firm tofu (not silken)

Preheat the oven to 425 F. Press your crust into a pie pan. Mix all ingredients together in blender and pour into the crust. Bake at 425 F for 15 minutes. Reduce the heat to 350 F and bake for 40-50 minutes. Cool on the countertop for 30-60 minutes and then refrigerate. Serve with non-dairy whipped cream.

This recipe is adapted from Simple-Vegetarian-Recipes.com

This Minnesotan favorite is the perfect vegan dessert to bring to those family gatherings this summer.

• 1 cup firmly packed brown sugar
• 1 cup flour
• 3/4 cup rolled oats
• 1/2 cup melted margarine
• 1 teaspoon cinnamon
• 4 cups sliced rhubarb
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla

In a bowl, mix brown sugar, flour, oats, margarine and cinnamon until crumbly. Press half of the brown sugar and oats mixture into a greased 8-inch square pan. Add the rhubarb. In a saucepan mix the sugar, cornstarch, and water. Bring to a boil and cook until clear. Pour over the rhubarb. Place the remaining crumble over the rhubarb. Bake at 350 degrees for 50 minutes.

Impress your friends, family, and roommates with this super-easy vegan chocolate cake recipe, sometimes referred to as "wacky cake." Chances are you probably have most of the ingredients already lined up in your pantry. Be sure to try a variation of the recipe and make a rich frosting to accompany it!

Serves 6

• 1 1/2 cups flour
• 1 cup sugar
• 3 tablespoons cocoa powder
• 1 teaspoons baking soda
• 1/2 teaspoon salt
• 6 tablespoons vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla
• 1 cup cold water

Mix the dry ingredients until well blended. Add the wet ingredients. Stir just until smooth. Bake in 8 inch by 8 inch baking pan at 350 degrees for 30 minutes, or until toothpick inserted in center comes out clean. Frost when cool or sprinkle with confectioners sugar.

The fun part about this cake is how easy it is to customize. For example, the water can be replaced with chilled, brewed coffee and extra cocoa can be added the make it really rich, dark chocolate. Another idea is to use raspberry vinegar instead of white vinegar, or to add almond or banana extract to the batter. You can even leave out the cocoa and add extra flour and sugar to make a white cake–the possibilities are endless!

Note: If you want to frost the cake out of the pan, grease and flour pan heavily before pouring in batter, so the cake does not stick.

Optional Chocolate Frosting

• 3 cups powdered sugar
• 2/3 cups cocoa powder
• 1/2 cup vegan soy margarine
• 5-6 tablespoons soymilk
• 1 teaspoon vanilla

Beat 1 cup powdered sugar, cocoa, butter, 2 T. soymilk and vanilla in small mixer bowl until creamy. Gradually beat in remaining sugar and soymilk until smooth. Makes 2 cups (more than enough for 8×8 inch cake pan).