Ahh, Dessert!

Okay, you’ve had dinner and you’re sitting back feeling very satisfied and thinking, “I never thought I could say this, but, I don’t miss meat at all.” What crosses your mind next? “I wonder what’s for dessert?”

I could devote an entire blog to Vegan Desserts but instead of beating the idea into the ground I thought I would just give you three that you might want to try.

One of my personal favorites is “Veganized” Oatmeal Raisin Cookies.  My wife and I worked this out about a year ago and this recipe makes an amazing oatmeal raisin cookie.

1. Vegan Vanishing Oatmeal Raisin Cookies

Ingredients: (makes about two dozen cookies)

·         2 sticks Earth Balance Vegan Butter

·         1 cup firmly packed brown sugar

·         1/2  cup granulated sugar

·         2 eggs (replace with “Egg Replace”)

·         1 teaspoon real vanilla

·         1-1/2 cups all purpose flour

·         1 teaspoon baking soda

·         1 teaspoon Ground Cinnamon (personally I love this stuff, I use quite a bit more than 1 teaspoon. This should actually say Ground Cinnamon – to taste)

·         1/2 teaspoon of salt (optional)

·         1 cup unsweetened apple sauce

·         3 cups oatmeal

·         1 cup raisins

·         1 tablespoon Rum flavoring (optional but trust me on this one, try it!)

Instructions:

Preheat oven to 350 F

In a large bowl beat together Earth Balance Vegan Butter with sugars and mix until creamy. Add “Egg Replace” apple sauce, rum flavoring and vanilla extract and beat well. In medium bowl combine flour, baking soda, salt, and cinnamon and mix well then add to your wet ingredients. Stir in oatmeal and raisins and mix well

Drop by rounded tablespoonful onto ungreased cookie sheets

Bake 10 to 12 minutes or until golden brown. Cool one minute on cookie sheets then move to a wire rack to cool completely. Store tightly covered.

I have to admit that these next two I have not tried yet, emphasis on ‘yet’ because after finding these two recipes I can’t wait to try them, especially the Cinnamon Sugar Pumpkin Spiced Doughnuts. 

2. Cinnamon Sugar Pumpkin Spiced Doughnut

Ingredients (dozen regular sized or 24 mini)

·                     1/2 tsp apple cider vinegar (white vinegar may work)

·                     6 tbsp non-dairy milk

·                     1/2 cup fresh or canned pureed pumpkin

·                     1/4 cup organic cane sugar (or white)

·                     3 tbsp unsweetened applesauce

·                     2 tbsp lightly packed brown sugar

·                     2 tbsp Earth Balance (or other non-dairy butter substitute), melted

·                     2 tsp baking powder

·                     1/4 tsp baking soda

·                     1 tsp cinnamon + 1/2 tsp ginger, + 1/4 tsp nutmeg (or 1-3/4 tsp pumpkin pie spice)

·                     1/2 tsp kosher salt

·                     1 cup all-purpose flour

·                     1/2 cup whole wheat pastry flour

Cinnamon Sugar

·                     1/4 cup Earth Balance (or other butter sub), melted (approx estimate only)

·                     1/2 cup sugar

·                     1/2 tsp cinnamon

Instructions

       Preheat oven to 350F. Grease two mini doughnut pans or two regular sized doughnut pans with Earth Balance (or other butter substitute).

      In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted Earth Balance (or other butter sub).

     Sift in in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined.

      Using a ‘zip-lock’ baggie or pastry bag, spoon the batter into the bag and then secure it with the zip lock or rubber band. Twist the bag slightly and then cut off a hole at the corner to ‘pipe’ out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat.  

      Bake for 10-12 minutes at 350F or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on cooling rack for another 10-15 minutes.

       Cinnamon Sugar: Melt Earth Balance in a small bowl and dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Doughnuts keep for 2-3 days.

3. Chilled Double Chocolate Tort

 This is another popular recipe on the blog and everyone always raves about it! No one can believe that 1) this torte is vegan, and 2) It contains avocado! Nope, you can't taste it, but it does provide this torte with a luxurious creamy base. Now you can feel good about eating a decadent torte made with wholesome ingredients. Be warned: It's highly addictive and will call your name from the freezer!

Ingredients (8-12 servings)

Crust ingredients

·                     1 cup + 6 tbsp whole grain spelt flour

·                     1/4 cup + 2 tbsp cocoa powder

·                     1/2 tsp baking powder

·                     1/2 cup + 1/3 cup white sugar OR 1/2 cup sugar + 1/3 cup Sucanat

·                     1 tbsp arrowroot powder

·                     1 tsp kosher salt

·                     4 tbsp + 2 tsp canola oil

·                     1/2 cup soy milk

·                     3 tbsp pure maple syrup

Filling

·                     2 cups avocado flesh (approx 4 medium avocados), pitted and scooped out

·                     1/3 cup soy milk (revised amount)

·                     2/3 cup pure maple syrup

·                     1 tbsp smooth peanut butter

·                     1 tbsp arrowroot powder

·                     1/4 tsp kosher salt

·                     1 tsp pure vanilla extract

·                     1 cup + 2 tbsp chocolate chips, melted

·                     1/4 cup cocoa powder, sifted

Instructions

      Preheat oven to 375F. In a large bowl, sift together the dry crust ingredients (spelt, cocoa powder, baking powder, arrowroot powder, sugar and salt). In a medium bowl, whisk the wet crust ingredients (oil, maple syrup, milk). Add wet to dry and stir well

      In a 10 inch springform cake pan, scoop on the crust batter and spread out with a wet spoon or wet hands. The batter will be very sticky so you will have to keep wetting your spoon/hands. Spread out as evenly as possible and bake for 22-25 minutes at 375F.

      Meanwhile, prepare the filling by placing all filling ingredients (except chocolate chips) into food processor. Process until smooth.

      Once the crust is done baking, remove from oven to slightly cool off for about 5-10 mins. Now melt your chocolate chips in a small bowl and place melted chocolate into food processor mixture. Process until smooth. Scoop this filling into cake pan on top of crust. Smooth out as much as possible and then place in the freezer for 1.5-2 hours to firm up.

      Remove from freezer and allow to sit on the counter for about 10-15 minutes before serving chilled. Serves 10-12. Place leftover torte in the freezer wrapped and placed in a seal container. I’m not sure how long it lasts in the freezer, but I would guess 1-3 weeks if sealed properly.

       * Note that this torte should be served chilled as it looses it’s firm shape when at room temperature. Eric and I also agreed that it tasted much better chilled too!

Leave me a comment and share your favorite dessert recipe.