Dessert

Vegan Twix Bars

By Mona Zavosh For Glow

Link to Vegan Twix Bars recipe

GV comments: These don't win any nutrition contests, but they taste way better than industrial Twix Bars! They're also more substantial and satisfying, meaning you can stop after one bar (well, maybe one in the morning, one in the afternoon and one in the evening). Like the Raw Snickers Slab, these bars will delight all the dessert-lovers in your house, or at a picnic or potluck. 

If you're not concerned about the bars being gluten-free, you can substitute regular (vegan) sugar for the coconut sugar and whole wheat pastry flour for the coconut flour. 

Timing: About 90 minutes from start to eating.

Nutrition: Significant fat/sugar/processed

Gluten-free

Print Friendly and PDF

Chocolate Infinity Pie

GV comments: This phenomenal recipe could become a staple in your repertoire. It comes out perfect every time--no trickiness here. And it's relatively healthy. There's a package of tofu in the filling, but none of my guests have yet guessed it. The divine crust and creamy chocolate texture of the filling win people over. Frankly, they don't care what's in it. 

Timing: Over 2 hours, but that's only because it needs to be chilled for 6 hours to firm up. The active preparation takes less than 30 minutes.

Nutrition: Healthier than most pies... The chocolate chips and maple syrup are the only processed foods.

Gluten-free

Print Friendly and PDF

Nibby Buckwheat Butter Cookies

By Alice Medrich via 101 Cookbooks

Link to Nibby Buckwheat Butter Cookies recipe.

GV comments: I once had a whole wheat version of this type of cookie, called a Whole Wheat Sable (the LA Times appears to have landed permission to reprint this recipe here). When I volunteered to lead a workshop on buckwheat, I wondered if there was possibly a buckwheat version of it, and, lo and behold, there is! By the same pastry chef, Alice Medrich. I adore the buckwheat version, because it has a kind of sandy texture in your mouth. It's not sweet like chocolate chip cookies--it's much more subtle. You will keep eating them to figure out why you like them so much. Vegan butter works very well with these.

Timing: Over 2 hours (because you have to chill the dough). Active time is less than 15 minutes to make the dough and shape it into a log, and a few minutes here and there to cut and bake the cookies.

Nutrition: Mostly fat, sugar, and refined flour

 

Print Friendly and PDF

Vegan Almond Poppy Seed Cake

By Vegan Richa

Link to Vegan Almond Poppy Seed Cake recipe

GV comments: This is an outstanding cake recipe. I was blown away when I first tried it! The almond meal substitute for flour is an amazing hack -- maybe gluten-free bakers have been using it for a long time, but I've just discovered it. I made a special effort to get the types of starches Richa recommends (potato and tapioca). You can get them online or at an Asian grocery store. The cake is light, nutty, sweet, and delicious. I don't really taste the poppy seeds, but they add nice texture. When I make this, I double the recipe and use 4 small silicone Bundt pans. At some point I'll try doubling the recipe (or even tripling) and use 8" or 9" round cake pans. I like to top it with Whipped Coconut Cream or Vanilla Cashew Cream I Use With Everything

Timing: About 45 minutes plus time to cool

Nutrition: Mostly whole-food (the use of almond meal instead of flour makes this healthier than most cakes)

Gluten-free

Print Friendly and PDF

Cookie Dough Truffles Vegan Gluten-Free

By Vegan Richa

Link to Cookie Dough Truffles Vegan Gluten-Free recipe

GV comments: My sister made these on my birthday this year. All I can say is "WOW"! All the omnivores loved them, too. They're not super healthy, but they have much less fat than regular truffles. I recommend them highly!

Timing: Under an hour, including time for the melted chocolate to set in the fridge

Nutrition: About equal processed/unprocessed

Gluten-free

Print Friendly and PDF

Festive Cranberry-Pear Tart in a Walnut Shortbread Crust

Festive Cranberry-Pear Tart in a Walnut Shortbread Crust.jpg

GV comments: This tart is a favorite whenever I make it. It looks gorgeous, bursts with the flavors you crave in the autumn, and is quite forgiving -- the crust is pushed into place rather than rolled, the fruit is not uniformly sliced and arranged, and the streusel top is much easier than a top crust. I use vegan butter instead of dairy butter, and instead of an egg yolk and half-and-half I use non-dairy creamer or milk. It works perfectly -- easy to veganize. It takes some time, but it's worth it for a special meal. 

Time: About two hours, start to finish

Nutrition: About equal processed/unprocessed 

Print Friendly and PDF

Raw Snickers Slab

By Livia's Kitchen

Link to Raw Snickers Slab recipe

GV comments: Wow, I never thought I'd taste a Snickers bar again, but this is very close and, in my opinion, BETTER than a real Snickers bar. This is more wholesome, even as it captures that caramel-nougat-peanut combination that screams "Snickers!" You'd never guess that the ingredients are mostly super-healthy: oats, maple syrup, dates, almonds. You'll have to brush off your metric-conversion skills, since this recipe is from the UK, but it's worth it.

Time: About 45 minutes

Nutrition: Mostly whole-food

Print Friendly and PDF

Northwest Blackberry Crisp

By the Gracious Vegan

Oregon and Washington are "blessed" with an invasive wild blackberry whose informal name is the Himalayan blackberry, although it evidently is native to Western Europe and was brought here in the late 19th century. The thorns are unbelievably large and sharp, but the berries bake up like regular blackberries...and the price is right! You can find them everywhere. I adapted my fruit crisp recipe especially for these berries -- this one is low in added fat and a definite winner.

Preheat oven to 350 degrees. 

In a medium bowl, combine 

  • 1.5 cups blanched almond flour/meal
  • 1 Tablespoon sugar
  • Pinch of salt

Pour these over the mixture and stir them in with a spoon or your hand until you get uniform crumbs.

  • 2 Tablespoons vegetable oil (or grapeseed or walnut)
  • 1 Tablespoons agave nectar

In a separate large bowl, gently fold these together

  • 7-8 cups wild "Himalayan" blackberries (or regular blackberries), well rinsed and dried
  • 1 Tablespoon corn starch
  • 2 Tablespoons sugar

Put the berry mixture in a small ceramic or glass casserole dish (I use a rectangular one, but any shape is fine, or even a ceramic pie plate). Sprinkle over the top of the fruit

  • 1/3 cup brown sugar

Sprinkle the almond meal mixture over the brown sugar. Bake uncovered in a 350 degree oven for 40 minutes. (My oven runs cool, so I set mine at 360 degrees.) 

Timing: around 60 minutes

Nutrition: Mostly whole-food

Gluten-free

Print Friendly and PDF

Healthy Chocolate Pecan Pie

By Chocolate Covered Katie

Link to Healthy Chocolate Pecan Pie.

GV comment: This is another one of those "there's a carton of silken tofu in this" miracles. Quite ingenious and delicious. I made this for a family event (mostly omnivores) without a crust (because several people were on a low-carb diet), and it was a hit. Of course I topped it with whipped sweetened coconut cream for the slam dunk. 

Timing: Over 2 hours (mostly to chill it after baking)

Nutrition: Mostly whole food

Gluten-free

Print Friendly and PDF

Easy Vegan Cream Cheese Frosting

By Mattie of www.veganbaking.net

Link to recipe here

GV comments: I found out that I don't like the taste of commercial vegan cream cheese, which meant I didn't really like frosting made with them. But then I found Mattie's site and a recipe for cream cheese frosting that works surprisingly well. To get enough frosting for a double layer cake, you have to double this recipe. Mattie has other wonderful recipes on his site. His brownies won my Gracious Vegan Test Kitchen brownie taste test (see here.) 

Timing: Under 30 minutes

Nutrition: Significant fat/sugar/processed

Gluten-free

Print Friendly and PDF

Crazy for Carrot Cake

By Robin Robertson

Link to recipe here

GV comments:  I thought I would never taste carrot cake again after giving up eggs and dairy, but this brought me back from deprivation. It’s as good as my old recipe, if not better. Everyone loves this cake. I must say, though, that I don't like commercial vegan cream cheese, so I don't make the cream cheese frosting in this recipe. I recommend Easy Cream Cheese Frosting.

Timing: 60-120 minutes

Nutrition: About equal processed/unprocessed

Print Friendly and PDF

Tofu Chocolate Mousse

By Nasoya

Link to recipe here.

GV comments:  You and your guests or family will be surprised at the unexpected ingredient—in fact, I wouldn’t tell them there’s tofu here—just call it Chocolate Mousse and leave it at that. See if anyone asks questions. It can be your secret.  I know I promised only recipes without strange ingredients, but no one will taste this one. It’s delicious and easy.

Timing: Over 2 hours

Nutrition: About equal processed/unprocessed

Gluten-free

Print Friendly and PDF

Pecan Pie Truffles

By the New York Times

Link to recipe here

GV comments:  These decadent delights will wow your guests and family. No one will notice the absence of butter or cow’s milk. Just sit back and watch these morsels fly off the plate--use the prettiest plate you have. You get big bang for your buck with this recipe. These are nice for a dinner party when you just want a small dessert at the end. 

Timing: Over 2 hours

Nutrition: About equal processed/unprocessed

Gluten-free

Print Friendly and PDF

Chocolate Hazelnut Biscotti

By Veganomicon

Link to recipe here.

GV comments:  No one will miss butter or eggs with these biscotti. They are super tasty, and the combination of hazelnuts and chocolate is irresistible. You will get accolades with these. You could dip one end of each in melted chocolate and let them cool for an elegant touch. I highly recommend the cookbook Veganomicon, from which this recipe comes.  

Timing: 60-120 minutes

Nutrition: Significantly fat/sugar/processed

Not gluten-free

Print Friendly and PDF

Chocolate Espresso Oatmeal Cookies

By Vegetarian Times

Link to recipe here.

GV comments:  The combination of chocolate and oats is a "Wow!" with this cookie. Then add a hint of coffee. It makes for sublime chewy, textured, mocha goodness. This is a must-try.

Timing: Over 2 hours

Nutrition: About equal processed/unprocessed

Gluten-free

Print Friendly and PDF

Fruit Crisp Theme and Variations

By the Gracious Vegan

Fruit crisp is successful in so many different ways: I couldn’t pin down just one favorite recipe for this one. I’ve presented a number of mix-and-match alternatives—choose one topping and one filling. Try them all!

Fruit Crisp Theme and Variations.jpg

Preheat the oven to 350˚.

Topping (choose one)

 Option 1: Almond Goodness

In a medium bowl, combine almond flour and sea salt.

  • 1.5 cups blanched almond flour
  • 1/4 teaspoon sea salt

In a small bowl, combine oil and agave. Stir wet ingredients into dry and set aside.

  • 2 tablespoons grapeseed or canola oil
  • 2 tablespoons agave nectar

 Option 2: Traditional Strudel

Mix until crumbly

  • 1 cup flour (or ½ cup whole wheat pastry flour and ½ cup instant oats)
  • 2/3 cup evaporated cane sugar

Use a pastry cutter to cut in. Set aside at this point or after stirring in the optional add-in.

  • 5-6 Tablespoons margarine

Optional: stir in

  • 1/3 cup sliced almonds or chopped hazelnuts or chopped walnuts

 Filling (choose one)

 Option 1: Pear Cranberry

Place all these together in a large bowl; toss together until fruit is coated.

  • 4 ripe, medium pears (about 1.75 pounds), each peeled and each cut lengthwise into 16 thin slices
  • 2 cups fresh cranberries
  • 1/2 teaspoon ground nutmeg
  • 1 Tablespoon arrowroot powder
  • 1 teaspoon orange zest (optional)
  • 1/4 cup agave nectar

Place mixture in an 8×8-inch glass or ceramic baking dish or equivalent size.

Option 2: Keeping it Simple

Cut up fruit and put in a baking dish

  • 4 cups fruit (apples, blueberries, pears, peaches, raspberries, etc.)

Toss fruit with

  • 1 teaspoon cornstarch

Place mixture in an 8×8-inch glass or ceramic baking dish or equivalent size.

Spread brown sugar over the top of the fruit

  • 1/3 to ½ cup brown sugar

Option 3: Strawberry

Toss together

  • 3 pints strawberries, hulled and halved or quartered
  • 1 cup fresh white breadcrumbs
  • ½ cup confectioner’s sugar
  • ½ teaspoon finely grated lemon zest
  • ¼ teaspoon table salt

Place mixture in an 8×8-inch glass or ceramic baking dish or equivalent size.

Option 4: Cranberry Orange

Toss together

  • 3 cup cranberries (one 12-ounce bag)
  • ¾ cup granulated sugar
  • ¼ cup orange juice
  • Finely grated rind of one orange
  • Pinch of salt
  • 1-2 Tablespoon orange liqueur (like Grand Marnier)
  • ½ teaspoon minced, dried orange peel (optional)

Place mixture in an 8×8-inch glass or ceramic baking dish or equivalent size.

Sprinkle topping over fruit. Bake for 45–60 minutes (for pear-cranberry version, cover for first 45 minutes), until fruit is soft and bubbling and topping is lightly browned.

Timing: 60-120 minutes

Nutrition: About equal processed/unprocessed

Gluten-free

Print Friendly and PDF

Apple Raisin Cake

By The Gracious Vegan

The recipe for this lovely and very reliable apple cake is adapted from Gourmet magazine. My friend Jo found the recipe, and another friend, Patty, veganized it. It doesn’t need frosting, but you could dust it with powdered sugar,  top it with an apple or cinnamon glaze, or—my favorite—top it with a dollop of whipped coconut cream.  

Preheat oven to 350⁰. Use cooking spray to coat 12-cup bundt or tube pan. Wipe off excess with paper towel. Gently flour if your pan needs it. 

Create egg substitute in a small bowl by whisking together

  • 2 Tablespoons Ener-G powder
  • 1/2 cup warm water

Sift together in a medium bowl 

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Whisk together separately in a large bowl

  • 1 cup canola or vegetable oil
  • ½ cup unsweetened applesauce
  • 1.5 cups granulated sugar
  • ½ cup packed light brown sugar
  • 1 Tablespoon cinnamon
  • ½ teaspoon grated nutmeg
  • 1 Tablespoon dark rum
  • 1 generous teaspoon vanilla

Fold the flour mixture and the egg replacements into the wet ingredients until just combined.

Fold in apples and raisins and spoon into the pan. Even out the batter.

  • 3 Cortland or Empire apples, peeled and cut into ¼-inch dice
  • ½ cup raisins

Bake in the middle of the oven until a tester comes out clean. Check after 55 minutes, but it may take up to 75 minutes. Cool in pan or rack for 10 minutes, then turn out on a rack to cool completely.

Timing: Over 2 hours

Nutrition: About equal processed/unprocessed

Not gluten-free

Print Friendly and PDF