5 Delightful Vegan Dessert Recipes With Chocolate

Good morning everyone. Today we want to make some delightful Vegan Dessert Recipes with chocolate which can make your stomach full. Happy Vegan.

 

First Vegan Dessert Recipes: Fruity and Nutty Chocolate

you are looking at vegan dessert recipes main seasoning Fruity and Nutty Chocolate

vegan dessert recipes main seasoning Fruity and Nutty Chocolate

Makes about 2 dozen pieces

Here’s a great no-cook treat you can make quickly. These fruity-nutty confections look like little snow balls. If you’re making a tray of truffles and other pickup sweets, these coconut-clad treats offer a delicious respite from chocolate—for those who require one.

¾ cup dried apricots

2 cups toasted walnut pieces

1⁄3 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1 cup finely shredded sweetened coconut

  1. Place the apricots in a heatproof bowl and cover with boiling water. Let stand for 10 minutes, then drain well and place in a food processor. Add the walnuts, sugar, and vanilla and pulse to chop, then process to blend thoroughly.
  2. Use your hands to shape the mixture into 1-inch balls. Place the coconut in a shallow bowl. Roll the balls in the coconut, arrange on a platter, and serve.

Variation: Mix and match dried fruit and nut combinations. Some ideas include dried mango with cashews, dried pear with pecans, or mixed dried fruit with mixed nuts.

Second Vegan Dessert Recipes: Little Chocolate Pudding

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vegan dessert recipes main seasoning Little Chocolate Pudding

Makes 6 servings

These little puddings are nice because you just pop them in the oven—no standing over the stove and stirring. Plus, they get baked in their own serving dishes, so they’re easy and attractive to serve. A dollop of Vegan Whipped Cream or Cashew Crème is always welcome.

1 cup sugar

1 tablespoon canola or other neutral oil

11⁄2 cups plain or vanilla soy milk

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1⁄2 cup unsweetened cocoa powder

2 teaspoons baking powder

1⁄4 teaspoon salt

  1. Preheat the oven to 350°F. Grease 6 individual oven-safe dessert ramekins and set aside.
  2. In a medium bowl, mix the sugar and oil until well blended. Stir in the soy milk and vanilla and set aside.
  3. In a separate medium bowl, combine the flour, cocoa, baking powder, and salt. Mix the dry ingredients into the wet ingredients until just blended.
  4. Spoon the pudding into the prepared ramekins and bake until set, about 25 minutes. Let stand at least 10 minutes before serving. Serve warm or at room temperature.

Third Vegan Dessert Recipes: Chocolate Pecan Bar

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vegan dessert recipes main seasoning Chocolate Pecan Bar

Makes 12 bars

The reasons these pecan bars are “better” is because they use no butter—and also because of the swirl of chocolate that makes them even more scrumptious.

1 cup all-purpose flour

1 cup light brown sugar, divided

1⁄2 cup plus 1⁄4 cup vegan margarine, softened

1 cup pecan pieces

1⁄4 cup pure maple syrup

1⁄3 cup vegan semisweet chocolate chips

  1. Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan and set aside. In a food processor, combine the flour, 1⁄2 cup of the sugar, and 1⁄2 cup of the margarine. Process to mix well.
  2. Transfer the mixture to the prepared baking pan and press it firmly into the bottom. Bake for 12 minutes. Remove from the oven and set aside.
  3. In a saucepan, combine the remaining 1⁄2 cup of sugar and the remaining 1⁄4 cup margarine. Cook over medium heat, stirring constantly, until mixture boils. Add the pecans and maple syrup and boil for about 30 seconds, stirring constantly. Pour the mixture evenly over the crust.
  4. Bake until the caramel layer is bubbly and the crust is lightly browned, about 7 minutes. Remove from oven and sprinkle with chocolate chips. Allow chips to melt slightly then drag a fork through them to swirl into the top. Cool slightly, then refrigerate to set the topping before cutting into bars. Store in an airtight container.

Fourth Vegan Dessert Recipes: Chocolate Pouch Cranberry

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vegan dessert recipes main seasoning Chocolate Pouch Cranberry

Makes 4 servings

I find that “poaching” the pears in the oven instead of on the stovetop is easier and the pears seem more flavorful, too. I’ve added a blush to the classic pear dessert poire belle-Hélène, because as delicious as it is, I think the traditional version is too muted. The touch of color to the pears, accented by fresh mint sprigs, livens things up.

11⁄2 cups cranberry juice

1 cup sugar

2 teaspoons pure vanilla extract

4 ripe Bosc or D’Anjou pears

4 scoops vegan vanilla ice cream

Fourth Vegan Dessert Recipes: Chocolate Sauce, homemade or store-bought

Mint sprigs, for garnish

  1. Lightly grease a 9 x 13-inch baking pan and set aside. Preheat the oven to 400°F. In a large saucepan, combine the cranberry juice and sugar over medium heat. Cook, stirring, until the sugar dissolves, then bring to a boil over medium-high heat. Continue to boil for 8 minutes, then remove from the heat and stir in the vanilla.
  2. Peel the pears and cut them in half lengthwise. Scoop out the cores with a melon baller and arrange in the prepared pan. Pour the cranberry syrup over the pears, turning to coat. Bake until just tender, but not falling apart, about 30 minutes.
  3. Remove from the oven and cool to room temperature, then refrigerate until chilled. When ready to serve, arrange 2 of the pear halves on each of 4 chilled dessert plates, spooning any remaining syrup over the pears. Nestle a scoop of ice cream on each plate. Drizzle each with the chocolate sauce and garnish with a mint sprig.

Fifth Vegan Dessert Recipes: Sweet Pudding Chocolate

you are looking at vegan dessert recipes main seasoning Sweet Pudding Chocolate

vegan dessert recipes main seasoning Sweet Pudding Chocolate

Makes 4 servings

Of all the vegan chocolate puddings I’ve tasted and made, this one is my favorite, not only because it’s easy to make but also because it has a rich depth of flavor. Spoon it into your prettiest clear dessert glasses (martini glasses are especially nice for this) and garnish with chocolate curls or perhaps, some Vegan Whipped Cream and a few perfectly ripe berries. The key to getting a silky smooth pudding is grinding the cashews to a powder in a high-speed blender such as a Vita-Mix. Otherwise, you can grind the cashews a little at a time in a spice grinder.

1 cup vegan semisweet chocolate chips

1⁄2 cup unsalted raw cashews

1⁄2 cup plain or vanilla soy milk

¾ cup firm silken tofu, drained

1⁄3 cup agave nectar or pure maple syrup

1 teaspoon pure vanilla extract

  1. Melt the chocolate chips in a double boiler or microwave. Set aside.
  2. In a high-speed blender, grind the cashews to a fine powder. Add the soy milk and blend until smooth. Add the tofu, agave nectar, and vanilla and continue to blend until smooth and creamy.
  3. Scrape the melted chocolate into the blender. Process until completely incorporated with the cashew mixture.
  4. Divide the pudding among 4 small dessert bowls or glasses and refrigerate 2 hours, until firm and chilled.

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