Favorite Vegan Desserts

Ok I know this post has been slow in coming but life happens. I promised to share my favorite vegan dessert recipes with you and here they are, in no particular order. As a side note, my weight is now down another five pounds. Without my doing anything besides yoga, walking the dog, and eating a healthy vegan diet. I realized last night that I can see my ribs without sucking in my stomach, I haven't seen my ribs in 20 years! Also I am only 10 pounds away from what I weighed twenty years ago. I really had not realized how great a change had occurred, it sort of crept up on me. David is actually the one who noticed and pointed it out to me. I am feeling very good physically and usually have a great deal of energy to accomplish all I need to. Ok, enough about that on with the recipes.

If you read this blog regularly, you will know that I am a dessert lover and a chocolate lover especially. There is no way I wanted to give up my desserts to eat vegan so I went in search of the yummiest creations out there, and there are a lot of them. I also like simple things that are fairly quick and easy to prepare so this dessert list reflects that. If you want to spend some time and effort on preparation, then the sky is the limit when it comes to deliciousness.

This first one couldn't be more simple or more delicious.

Chocolate Dream

1/4 cup melted vegan margarine
1 cup vegan graham cracker crumbs or prepared crust
2 tablespoons maple syrup
1 1/4 cup chocolate or carob chips
2 1/4 cups silken tofu
2 tablespoons maple syrup

Preheat oven to 375*F. In a medium bowl mix margarine, crumbs and maple syrup. Press into a 9-inch pie pan and bake for 5 minutes or until golden brown. Place pie crust in refrigerator to chill.
Melt chips in a medium sized pot; stir for smooth consistency. Set aside when melted, in a blender, combine tofu and maple syrup and blend until smooth. Add melted chocolate chips
and blend until smooth. Pour into pie crust. Refrigerate at least 45 minutes. Yum!

This one is a huge hit with the whole family.

Chocolate Pudding
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/3 cup sugar
Pinch of salt
2 cups plain soy milk or rice milk
2 Tbsp vegan chocolate chips, optional
1/2 tsp vanilla

Sift cocoa and cornstarch together in a pot. Whisk in sugar and salt. Gradually whisk in about half of the milk, whisking constantly to prevent lumps from forming. Pour in remaining milk, whisking well.
Bring to a boil over medium-high heat, whisking constantly. As soon as pudding reaches a boil, remove from heat and whisk, adding chocolate chips, if using, and vanilla, until chips are melted and blended. Transfer to four pudding cups or bowls and refrigerate for 1 hour or until thoroughly chilled and set. (I always top mine with fresh berries!)


No one in my family knew that these were vegan cookies. They are so delicious.

Peanut Butter Cookies

Preheat oven to 350*F.

3/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup smooth natural peanut butter, stirred well before measuring
1 cup packed light brown sugar
3 tbsp pureed silken tofu
1 tsp vanilla
1 tsp water

In a small bowl, combine flour, soda, and salt.
In a separate bowl, mix peanut butter with sugar until well blended. Stirin tofu, vanilla, and water. Add flour mixture and mix until well blended. Using floured hands, knead mixture for about 1 minute to form smooth dough.
Shape dough into 1-inch balls. Place about 2 inches apart on cookie sheet. Dip the tines of a fork in flour and press the dough flat, making a criss cross pattern on top. Bake in a preheated oven for 12-14 minutes or until dark brown around the edges. Let cool on pan on a rack for 8 to 10 minutes or until firm. Serve warm or transfer to rack to cool completely.
(You can also add vegan chocolate chips or butterscotch chips to this
recipe, though the butterscotch has a small amount of milk.)

Life just wouldn't be the same without brownies

Brownies

Preheat oven to 350*F.

1 1/2 cups vegan chocolate chips, divided
3/4 cup soy margarine
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
9 oz. silken tofu
1 1/2 cups sugar
1 tsp vanilla
1/2 cup corn syrup (dark or light)

In a small heavy pot, combine 1 cup chocolate chips with margarine. Melt over low heat, stirring until smooth. Remove from heat and set aside.
In a bowl, sift together flour, cocoa, and baking powder. Set aside.
Holding the tofu over a bowl or sink, gently squeeze to release excess liquid. Transfer to a blender. Add sugar and vanilla and blend until smooth.
In a large bowl, combine melted chocolate with corn syrup. Add tofu mixture and mix well. Fold in flour mixture just until moistened. Add remaining 1/2 cup chocolate chips and fold until evenly distributed through batter.
Spread batter in prepared pan, smoothing the top and pushing batter into the corners. Bake in preheated oven for 25-35 minutes or until center is firm. Let cool completely in pan on a wire rack. Cut into squares.

Well, that is it for now. Those are my go to often favorites. I hope you enjoy giving them a try.