5 Vegan Dessert Recipes With Almond

Okay, on this pretty cloudy afternoon, it’s time to share vegan dessert recipes using almonds. You can try it at home while reading the cooking guide from us. You can read it through several articles that we have written below.

First Vegan Dessert Recipes: Mellow Cookies Vegan Almond

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vegan dessert recipes main seasoning Mellow Cookies Vegan Almond

Makes about 2 dozen cookies

These mellow cookies pack a lot of delicate almond flavor and are, to me, the quintessential tea cookie. If you want them a little sweeter, sift with confectioners’ sugar after the cookies have cooled for several minutes.

1 cup slivered almonds

¾ cup vegan margarine

1⁄2 cup sugar

1 teaspoon pure vanilla extract

1⁄2 teaspoon salt

11⁄2 cups all-purpose flour

  1. Preheat the oven to 350°F. Grind the almonds in a food processor. Add the margarine, sugar, vanilla, and salt and process until well blended. Add the flour, 1⁄2 cup at a time, pulsing to combine after each addition.
  2. Press the mixture into a dough ball. Pinch off pieces about 1 inch in diameter and roll into balls. Flatten the balls and arrange them on an ungreased baking sheet, about 1 inch apart. Bake until golden, about 12 minutes. Cool the cookies slightly before transferring to a wire rack to cool completely. Store in an airtight container.

Seccond Vegan Dessert Recipes: Pudding Vegan With Topping Almond

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vegan dessert recipes main seasoning Pudding Vegan With Topping Almond

Makes 6 servings

This yummy pudding made with orzo, the tiny rice-shaped pasta, makes an interesting change from rice pudding. For added banana flavor, just before serving, thinly slice an additional banana and stir it into the pudding or use to garnish the top of the desserts when spooned into individual dessert dishes.

2 ripe bananas

1 cup plain or vanilla soy milk

1⁄2 cup sugar

11⁄2 teaspoons pure vanilla extract

1⁄2 teaspoon ground cinnamon

Pinch salt

21⁄2 cups cooked orzo

1⁄2 cup toasted sliced almonds

  1. In a blender or food processor, combine the bananas, soy milk, sugar, vanilla, cinnamon, and salt and blend until smooth.
  2. Transfer the mixture to a medium saucepan and bring almost to boil over medium-high heat, stirring to dissolve the sugar. Add the cooked orzo and simmer over low heat for 20 minutes, or until desired consistency is reached, stirring occasionally. Set aside to cool.
  3. Transfer the pudding to a bowl, cover, and refrigerate until chilled. Garnish with almonds. Serve warm or cold.

Third Vegan Dessert Recipes: Almond Tuiles Cookies

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vegan dessert recipes main seasoning Almond Tuiles Cookies

Makes 4 servings

I adapted this elegant finish to an autumn or winter meal from a recipe shared with me by my friend Corey Portalatin-Berrien, an exceptional vegan baker. Tuiles (French for “tiles”) are fancy waferlike cookies that add drama to any dessert.

8 figs

4 cups water

3 tablespoons sugar

Tuiles

1⁄4 cup pure maple syrup

2 tablespoons dark molasses

1⁄3 cup vegan margarine

1⁄2 cup sugar

1 tablespoon brandy

1 teaspoon vanilla extract

11⁄4 cups all-purpose flour

1⁄2 teaspoon ground ginger

1⁄4 teaspoon salt

Raspberry Coulis

1 cup raspberries

2 tablespoons sugar

1 tablespoon fresh lime juice

Vegan vanilla ice cream

1⁄4 cup toasted slivered almonds, for garnish

  1. Add the figs to a medium saucepan and cover with water. Cook over medium heat until the figs are soft, about 10 minutes. Set aside to cool slightly. Preheat the broiler. Lightly oil a baking sheet.
  2. Stem the poached figs and cut into 1⁄4-inch slices. Place the sliced figs on the prepared baking sheet and sprinkle the sugar over the figs. Broil until the sugar has begun to caramelize, 2 to 3 minutes.
  3. Make the tuiles: Preheat the oven to 350°F. Generously grease a baking sheet and set aside. Alternatively, you could arrange parchment paper or Silpat on a baking sheet. In a large saucepan, bring the maple syrup and molasses to a boil over medium heat. Add the margarine and sugar and stir until dissolved. Remove from the heat and stir in the brandy and vanilla.
  4. In a medium bowl, combine the dry ingredients, mixing well. Slowly add to the molasses mixture, stirring constantly. The final consistency should be a thick batter.Drop about 3 tablespoonfuls of the batter 3 inches apart onto the prepared baking sheet. Use a metal spoon to spread the batter into 4 thin, circular wafers. Bake for 12 minutes or until lightly browned.
  5. Let cool for about 15 seconds, then, while still hot, loosen the cookies with a metal spatula and drape each wafer over a rolling pin to create a curved nest. Let the wafer harden, about 10 minutes. Store remaining batter in the refrigerator in a tightly covered container where it will keep for several days.
  6. Make the raspberry coulis: In a blender, puree the raspberries, sugar, and lime juice. Press through a fine sieve to remove the seeds. Discard the seeds and set coulis aside.
  7. Arrange a tuile in the middle of each of 4 dessert plates. Layer the caramelized figs over the center of each wafer, overlapping. Place a small scoop of the ice cream into the center of each wafer. Drizzle the raspberry coulis on top and garnish with almonds. Serve immediately.

Forth Vegan Dessert Recipes: Easy Chocolate Almond

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vegan dessert recipes main seasoning Easy Chocolate Almond

Makes about 16 pieces

This super-easy chocolate confection reminds me of fudge on steroids. It was adapted from a recipe shared with me by Laura Yanne, who gave it its name because it gets smooshed into the pan. If you prefer not to add the splash of brandy or rum, use cranberry juice instead—the added liquid provides a smoother consistency, livelier flavor, and fudgier texture. For a variation, try making it with different nuts or dried fruit: almonds or pecans instead of walnuts and raisins or dried cherries instead of cranberries.

1 (12-ounce) bag vegan semisweet chocolate chips

¾ cup shredded sweetened coconut

¾ cup chopped walnuts

1⁄2 cup sweetened dried cranberries

2 tablespoons brandy, rum, or cranberry juice

  1. Line an 8-inch square baking pan with enough waxed paper or foil so that the ends hang over the edge of the pan. (This will help you get the fudge out of the pan later.) Set aside. In a medium saucepan, slowly melt the chocolate chips over low heat. Stir in the coconut, walnuts, and cranberries. Stir in the brandy, blending until smooth.
  2. Scrape the mixture into the prepared pan. Press (smoosh) the mixture evenly in the pan and refrigerate until firm and chilled, at least 2 hours.
  3. Once chilled, grip the waxed paper, lift the fudge from the pan, and transfer it to a cutting board. Remove and discard the waxed paper. Cut it into 2-inch pieces and serve. Cover and refrigerate any leftovers.

Fifth Vegan Dessert Recipes: Sweet Cookie Almond

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vegan dessert recipes main seasoning Sweet Cookie Almond

Makes 12 bars

These rich and delicious bar cookies are easy to make and guaranteed to satisfy the sweet tooth in your house. Peanut butter and peanuts may be used to replace the almonds and almond butter, if you prefer.

2⁄3 cup vegan margarine, melted

1⁄2 cup almond butter

1 teaspoon pure vanilla extract

1⁄2 teaspoon salt

1 cup sugar

2 cups all-purpose flour

1 cup vegan semisweet chocolate chips

¾ cup slivered almonds

  1. Preheat the oven to 375°F. Lightly grease an 8-inch square baking pan and set aside. In a large bowl, combine the margarine, almond butter, vanilla, and salt. Add the sugar and stir until well blended. Add the flour and stir until well blended.
  2. Fold in the chocolate chips and half of the almonds. Press the dough into the prepared pan. Sprinkle the remaining almonds over the top and press them into the dough.
  3. Bake until browned, 25 to 30 minutes. Cool completely before cutting into bars. Store in an airtight container.

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