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15 posts tagged dessert

Valentine’s Day Candy with Raw. Vegan. Not Gross

Need a little inspiration for the Raw Vegan Valentine in your life? Laura is bringing us a lip-smackin’ lolli you’re all gonna love!

"Valentine’s Day Candy Recipe"

INGREDIENTS:

  • 1 jar coconut butter
  • 3-4 beets 
  • 1 tablespoon cocoa powder

SPECIAL TOOLS:

  • Candy Molds
  • Candy Sticks

PROCESS:

"white candy pops"

  • - warm up coconut butter in hot water bath & stir until thoroughly combined
  • - pour directly into the mold, add candy sticks & freeze for 30 minutes
  • "pink candy pops"
  • peel & chop beets, add to a blender with small amount of water
  • - pour beet mixture into a cheesecloth to extract the beet juice
  • - fill dropper with beet juice
  • - pour warm coconut butter into a bowl and mix with 3-6 drops of beet juice
  • - pour pink coconut butter into candy mold, add candy sticks & freeze for 30 minutes

"chocolate candy pops" 

  • - add 1 tablespoon of cocoa powder to warmed coconut butter & stir
  • - pour into mold, add candy sticks & freeze for 30 minutes

BENEFITS:

  • Rich in Lauric Acid
  • - Packed with Healthy Fats
  • - Boosts your Metabolism

Yum! Who wants to make these for me? I’ll be your valentine!

Hippie Crispie Treats
Holy whoa & hello lover. I’ve been a serious chocolate fiend lately. I am talking eating handfuls of Trader Joe’s chocolate cereal right out of the box, & practically polishing off 1/2 a batch of vegan chocolate-coconut macaroons yesterday, amongst other naughty indulgences. Then this recipe from Food 52 came across my dash & I practically gnawed through the screen. Some pretty cool things are happening over there including Gena’s column, "The New Veganism," & I must say I’m impressed.
These marshmallow-free & vegan chocolately treats are filled with some wholesome stuff like brown rice syrup, coconut oil & almond butter, & are topped with a gooey layer of chocolate (YES MORE CHOCOLATE), chopped almonds & flaked salt. My oh my.
Get the recipe here.

Hippie Crispie Treats

Holy whoa & hello lover. I’ve been a serious chocolate fiend lately. I am talking eating handfuls of Trader Joe’s chocolate cereal right out of the box, & practically polishing off 1/2 a batch of vegan chocolate-coconut macaroons yesterday, amongst other naughty indulgences. Then this recipe from Food 52 came across my dash & I practically gnawed through the screen. Some pretty cool things are happening over there including Gena’s column, "The New Veganism," & I must say I’m impressed.

These marshmallow-free & vegan chocolately treats are filled with some wholesome stuff like brown rice syrup, coconut oil & almond butter, & are topped with a gooey layer of chocolate (YES MORE CHOCOLATE), chopped almonds & flaked salt. My oh my.

Get the recipe here.

I know. It’s Thursday. But yesterday the Spork Sisters & KABNTR were back with their awesome (& final) What to Eat Wednesday (When you’re Gearing up for a Vegan Summer) video. This one is for "Sticky Date Caramel Pudding." 

This dessert is like a 1:2 punch! It has a date caramel which is rich & delish but pure & natural, & it also has a rich tasting, but super low fat pudding base. This means you can eat this pudding without the guilt of other desserts, & it is fast to whip up.

Uuuummmmm….yeah.