Vegan Chocolate Truffles for Christmas or New Year

Heavenly Vegan Chocolate Orange Truffles with a Secret Ingredient…

Gluten-free, low-fat, easy, For Christmas or New Year

Christmas is hard to imagine without these heavenly chocolate truffles. They are also suitable for New Years or as a special gift. Do you know which secret ingredient is in our recipe? Black beans! But we guarantee nobody will ever taste them.

Makes: 12 Truffles
Prep Time: 15 Minutes

Nutrition Info Per Serving
Carbs: 14g
Protein: 2g
Fat: 1g
Calories: 73

Ingredients:

¾ cup soft dates, chopped into pieces
¾ cup black beans
¾ cup cocoa powder
¼ cup maple syrup
3 tbsp orange juice
Orange zest from 1 medium orange
1 tbsp cocoa powder

Directions:

  1. Blend all of the ingredients except for 1 tbsp of cocoa powder, in a food processor until smooth and combined – about 2-3 minutes.
  2. Roll the dough into about 12 balls. Add 1 tbsp of cocoa powder into a small bowl and place each truffle in the bowl 1 at a time, to coat them.
  3. Refrigerate then serve. 

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Vegan Chocolate Cupcakes

Easily the Best, Easy Vegan Chocolate Cupcake Recipe with Icing (Favorite Recipe)

Darling Recipe, vegan, easy

One of the absolute best vegan recipes on this website, these vegan cupcakes will have you reminiscing on birthdays and parties. This dessert is so very easy to make and it’s awesome for when you need to make a dessert last minute.

Makes: 12 Cupcakes
Prep Time: 20 Minutes
Cook Time: 18 Minutes

Nutrition Info Per Serving
Carbs: 46g
Protein: 4g
Fat: 17g
Calories: 349

Ingredients:

Batter:

1 ¼ cup all-purpose flour
⅓ cup cocoa powder, unsweetened
1 tsp baking soda
pinch of salt
1 cup warm water
1 cup cane sugar
⅓ cup vegan butter, melted
1 tsp lemon juice
1 tsp vanilla extract

Icing:

1 ½ cups cocoa powder, unsweetened
½ cup coconut oil, melted
¾ cup maple syrup
1 tsp vanilla extract

Directions:

  1. Begin by preheating the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners and set it aside. 
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt and whisk it.
  3. In another medium bowl, whisk water, butter, sugar, lemon juice, and vanilla extract.
  4. Add the wet to the dry ingredients and whisk to form a batter.
  5. Pour the batter and distribute it between the 12 cupcake liners evenly. Bake the cupcakes for 18 minutes, or until a toothpick inserted comes out clean. 
  6. Allow the cupcakes to cool completely.
  7. When the cupcakes are fully cooled down, make the icing by whisking together all of the icing ingredients in a small bowl until smooth.

Spread the icing on the cupcakes, serve, and enjoy! 

Are you in the mood for something new?

Want vegan dessert recipes that taste good and are simple to make? 
Download our NEW ebook: Favorite Desserts made VEGAN!
100 Sweet Seductive Recipes. Don’t miss the special release offer!

Easy Vegan Chocolate Pudding Recipe (Raw, Gluten-Free)

Super Easy Decadent and Delicious Vegan Avocado Chocolate Pudding Recipe

Vegan, Raw, Gluten-free, Easy Recipe

Avocados such a good source of healthy fats and essential nutrients. But this recipe is not just about health. You wouldn’t even guess that this recipe is healthy, because it is so decadent and delicious!

Makes: 2 Servings
Prep Time: 5 Minutes

Nutrition Info Per Serving
Carbs: 36g
Protein: 8g
Fat: 25g
Calories: 410

Ingredients:

2 medium ripe avocados
½ cup cocoa powder
½ cup non-dairy milk, unsweetened
¼ cup maple syrup
1 tsp vanilla extract
½ cup fresh raspberries

Directions:

  1. In a blender, blend all of the ingredients, except for the raspberries, until it is perfectly smooth. 
  2. Pour the pudding into a glass and top with fresh raspberries. Serve right away, or chill you’re ready to serve it. 
Vegan Chocolate Pudding

Are you in the mood for something NEW? Want vegan dessert recipes that taste good and are simple to make? Don’t miss the special release offer! Download our NEW ebook: Favorite Desserts made VEGAN!: 100 Sweet Seductive Recipes. 

Vegan Double Chocolate Chip Cookies Recipe

Vegan Double Chocolate Chip Cookies Recipe

Yummy, Easy, Vegan Recipe

Chocolate + Chocolate = Heaven!! 😀 These vegan cookies are gooey, sweet, and so moist and chewy. You’ll adore the fudgey flavor that is so rich and decadent. You’ll seriously have to restrain yourself from eating the entire batch!

Makes: 24 Cookies
Prep Time: 20 Minutes
Cook Time: 15 Minutes

Nutrition Info Per Serving
Carbs: 25g
Protein: 2g
Fat: 10g
Calories: 205

Ingredients::

1 tbsp + 1 tsp ground flax
½ cup non-dairy milk, unsweetened (e.g. almond milk)
2 cups all-purpose flour
¾ cup cocoa powder
1 tsp baking soda
Pinch of salt
¾ cup vegan butter, melted
1 ½ cups cane sugar
2 tsp vanilla extract
¾ cup vegan mini chocolate chips

Directions:

  1. Begin by preheating the oven to 350 degrees F and line 2 large baking sheets with parchment paper.
  2. In a small bowl, whisk together the flax seeds and milk and set aside for now.
  3. In a large bowl, add the flour, cocoa powder, baking soda, and salt, and whisk together until combined.
  4. In another medium bowl, whisk together the vegan butter, sugar, and vanilla. Then add the flax egg and stir to combine.
    Combine the wet and dry ingredients and mix well. Add the chocolate chips and stir until they are well distributed. Form the dough into balls and flatten them down gently with your hands. Place the cookies on the baking trays and bake for 15 minutes. Remove from the oven and cool before serving.

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Vegan No-Bake Brownies Recipe

Vegan Raw Brownies

Vegan Raw Brownies Recipe

We know, we know – we had you at “no baking”! Ditch the oven for some lovin’ of these delicious treats! They’re filled with walnuts and dates, making a delectable dessert. Rich, quick, and raw, raw, raw!


Makes: 9 Medium Brownies

Prep Time: 15 Minutes 


Ingredients:

Brownie Layer

2 cups packed pitted dates, such as Medjool

1 ½ cups walnuts, unsalted

½ cup cocoa powder, unsweetened 

1 tsp vanilla extract

Chocolate Ganache

2 tbsp coconut oil, melted

¼ cup cocoa powder, unsweetened

¼ cup pure maple syrup

1 tsp vanilla


Directions:

  1. In a food processor, blend the dates, walnuts, cocoa powder, and vanilla extract, until the mixture comes together evenly. The walnut pieces should be small and the batter should be slightly sticky. 
  2. Line an 8×8-inch square baking pan with parchment or wax paper. Press the brownie batter into the pan and spread out evenly. Set aside.
  3. Melt the coconut oil in a microwave or saucepot until just melted. 
  4. In a bowl, combine all of the ganache ingredients and whisk until smooth. 
  5. Pour the ganache on top of the brownie batter and tip the pan from side to side to spread the ganache evenly.
  6. Refrigerate for at least 1 hour before serving.

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