2 medium-sized sweet potatoes (about 14 ounces or 400g)
3 cups (720 mL) creamy plant-based milk (something like oat milk, coconut milk, cashew milk, soy milk or macadamia nut milk; use a nut-free or soy-free milk as needed)
3 large, ripe frozen bananas
1/4 cup (20-24g) raw cacao powder or unsweetened cocoa powder
2 tablespoons maple syrup (optional, sweeten to taste)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Optional garnishes: melted dark chocolate, vegan chocolate chips, coconut whipped cream or nondairy whipped topping
To bake the sweet potatoes in the oven, preheat the oven to 400ºF/200ºC. Use a knife to slash several holes through the skin. Place on a parchment paper-lined baking sheet and bake for 40-60 minutes (depending on size), until completely fork-tender. Allow the potatoes to cool slightly until you can handle them, and then slide the skins off.
In a high-powered blender, add the plant-based milk, sweet potato flesh, frozen bananas, cacao powder, maple syrup (if using), cinnamon, and ginger. Blend until the bananas and sweet potatoes are completely pureed and you have a thick, smooth, and creamy texture. Taste, and add maple syrup to sweeten, as needed.
Pour the milkshake into glasses and top as desired. Store leftovers in the fridge for up to 2 days.
This delicious vegan chocolate milkshake recipe and photos were created by RainbowPlantLife.com, we simply shared it. Check them out for more great ideas!
After much searching, and a great deal of taste testing, we present to your our favorite vegan chocolate chip muffin recipes. Don’t get us wrong, we love fruit or snack bars for breakfast, however, they can get very boring after some time. That’s why we like to mix it up with these delicious, somewhat healthy, vegan muffins!
Not all muffins, or breakfast for that matter, is created equal and this recipe proves it! We can’t promise you won’t eat the whole batch, but we can promise you’ll be happy doing it. Please check this recipe out, you’ll be so glad you did!
These vegan chocolate chip muffins make for the perfect brunch or breakfast snack. They’re incredibly simple, flavorful, and only take a little bit of time to make. Your family is going to be so glad you made these!
Want to create smiles in only 30 minutes? Then I recommend making these vegan chocolate chip muffins. They’re the perfect balance of tenderness and sweetness, and pairs perfectly with almond or cashew milk. 10/10, definitely recommend making these!
Want to impress you coworkers or friends at that upcoming brunch? I highly recommend making these vegan chocolate chip muffins! This recipe is proof you don’t need eggs or dairy to make beautiful muffins which everyone will be raving about. Just like all the other vegan chocolate chip recipes on this list, I highly recommend making these for any event in your life!
I’m so thankful to have found these recipes, and hope you are as well! If you make any of them, please share with us!
Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.
Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.
This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas.
2 oranges, zested and one juiced, plus a little extra zest to serve (optional)
2tsp cider vinegar
200g golden caster sugar
1tsp vanilla extract
300g self-raising flour
1tsp baking powder
50g cocoa powder
50g vegan dark chocolate, finely chopped, plus a few shavings to serve (optional)
200g icing sugar
Heat the oven to 180C/160C fan/gas 4. Use a little of the vegan spread to butter the base and sides of a deep 23cm cake tin, then line with baking parchment.
Put the plant milk in a jug and mix in the zest and juice of one orange and the cider vinegar. Leave to thicken slightly for 5 mins.
Beat 150g of the vegan spread with the caster sugar using an electric whisk for 1 min until creamy, then add the milk mixture, vanilla extract and a small pinch of salt. Sieve in the flour, baking powder and cocoa. Beat again until combined, and scrape into the prepared tin. Bake for 35 mins – 40 mins until risen and firm to the touch, and a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for 10 mins in the tin, then turn out on a wire rack to cool completely.
To make the icing, melt the chocolate in short bursts in the microwave, stirring well between each burst, or in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn’t touch the water), until smooth. Leave to cool for 5 mins. Whisk the remaining vegan spread (just under 100g) with the icing sugar and zest of the remaining orange for a few mins until creamy, then mix in the cooled chocolate until smooth.
Put the cooled chocolate cake on a cake stand or plate, and smooth the frosting over the top, spreading it to the sides. Will keep for up to three days in an airtight cake tin. Decorate with more orange zest and chocolate shavings, if you like.
This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!
a little dairy-free sunflower spread, for greasing
1 large ripe avocado (about 150g)
300g light muscovado sugar
350g gluten-free plain flour
50g good-quality cocoa powder
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
400ml unsweetened soya milk
150ml vegetable oil
2 tsp vanilla extract
For the frosting
85g ripe avocado flesh, mashed
85g dairy-free sunflower spread
200g dairy-free chocolate, 70% cocoa, broken into chunks
25g cocoa powder
125ml unsweetened soya milk
200g icing sugar, sifted
1 tsp vanilla extract
gluten-free and vegan sprinkles, to decorate
Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.
This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!
3/4 cup cashew butter or almond butter (I use raw cashew butter)
1/4 cup + 1 tablespoon melted coconut oil
1/4 cup honey or maple syrup (I like to use honey)
4-6 tablespoons coconut flour or almond flour
3 teaspoons vanilla extract
1/2 teaspoon flaky sea salt, plus more for topping
1 1/2 cups real maple syrup
3/4 cup canned full fat coconut milk, use only the coconut cream, no water
1 tablespoon creamy peanut butter
1 cup roasted peanuts
12 ounces dark chocolate, chopped
Line an 8×8 inch square pan with parchment paper.
To make the “nougat” layer. In a bowl, melt together the cashew butter, 1/4 cup coconut oil, and 1/4 cup honey/maple in the microwave until combined, about 30 second to 1 minute. Stir in 1 teaspoon vanilla, 4 tablespoons coconut flour, and salt until combined. The mix should be creamy and drizzly, but if it feels too runny, add 1 tablespoon flour. Spread the mix into the prepared pan. Sprinkle 2/3 cup peanuts overtop. Freeze until firm, about 20 minutes.
In a medium pot, combine the 1 cup maple syrup and 1/2 cup coconut cream and bring to a boil over high heat. Boil 8-12 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the peanut butter and the 1 teaspoon vanilla. Let the mix cool slightly, then pour over the “nougat” layer. The caramel should begin to stiffen. Freeze while you make the gooey caramel layer.
Working with the same pot, combine 1/2 cup maple and 1/4 cup coconut cream. Bring to a boil over high heat. Boil 7-11 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in 1 teaspoon vanilla. Pour the sauce over the first caramel layer, then sprinkle 1/3 cup peanuts over the caramel. Freeze 1-2 hours, until the caramel is firm.
Cut into 16 bars. Freeze 15 minutes. 6. Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool 5 minutes. Cover/dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge for up to 2 weeks.
This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it! Please check them out as they have a ton of great ideas!
1/4 cup roasted salted peanuts, plus extra chopped peanuts, to decorate
3 egg whites
3/4 cup caster sugar
40g dark chocolate, melted, to decorate
1 tbsp shredded coconut, toasted
Maraschino cherries, to serve
Chocolate shortcrust pastry
1 1/2 cups plain flour
2 tbsp Dutch processed cocoa
2 tbsp caster sugar
150g butter, chilled, chopped
2/3 cup custard powder
2 tsp Dutch processed cocoa
2 cups milk
150g dark chocolate, chopped
Make Chocolate shortcrust pastry: Preheat oven to 180C/160C fan-forced. Grease a 3cm-deep, 22.5cm (base) round loose-based fluted tart pan. Place on a baking tray. Place flour, cocoa and sugar in a food processor. Process until combined. Add butter. Process until fine crumbs. Add 2 1/2 tablespoons iced water. Process until pastry just comes together. Shape into a ball. Cover with plastic wrap. Refrigerate for 30 minutes.
Roll out pastry between two sheets of baking paper until 5mm-thick and large enough to fit the prepared tart pan. Line base and side of pan with pastry. Fold excess pastry over edges. Prick base with a fork. Refrigerate for 15 minutes. Line pastry case with baking paper. Fill with pastry weights or uncooked rice. Blind-bake for 15 minutes. Remove paper and weights. Bake for a further 15 minutes. Cool.
Meanwhile, make Chocolate custard Place custard powder and cocoa in a medium saucepan. Whisk until combined. Whisk in 1/3 of milk until smooth. Whisk in remaining milk. Cook, stirring for 5 minutes, over medium-high heat or until mixture boils and thickens. Remove from heat. Stir in chocolate. Stand for 5 minutes. Stir until smooth. Cover surface with plastic wrap. Set aside for 30 minutes to cool slightly.
Add marshmallows, cherries and peanuts to custard. Stir until combined. Using a small serrated knife, trim excess pastry from tart case. Carefully transfer tart case from pan to a serving plate and fill with custard. Level top with a spatula. Refrigerate for 1 hour or until set.
Using an electric mixer, beat egg whites and sugar on high for 8 to 10 minutes or until sugar has dissolved. Dollop mixture over custard. Using a spatula, make furrows in top. Using a blowtorch, brown meringue until top is golden (see note). Drizzle with melted chocolate. Decorate with extra marshmallows and peanuts. Sprinkle with coconut. Top with cherries. Serve.
This delicious recipe and photos were created by Taste.com.au, we simply shared it! Please check them out for more great ideas!