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 Pumpkin Cheesecake for Halloween or Thanksgiving

Raw Vegan Pumpkin Cheesecake

Raw, gluten-free, Holiday: Halloween/Thanksgiving

Easy, raw, vegan mini Pumpkin Pie Cheesecakes are the perfect dessert at your next holiday party! They’re awesome to make ahead because you can store and serve them straight out of the freezer. These creamy, sweet, and perfectly spiced cakes are irresistible. 

Makes: 12 Mini Cheesecakes
Prep Time: 15 Minutes
Freeze Time: 2 Hours

Nutrition Info Per Serving
Carbs: 20g
Protein: 10g
Fat: 22g
Calories: 318

Ingredients:

1 ½ cups almonds, ground
1 cup packed soft dates
1 tbsp cocoa powder, unsweetened
1 tsp vanilla extract
3 cups cashews
1 cup canned pumpkin purée
⅔ cup maple syrup
2 tsp pumpkin spice
1 tsp vanilla extract

Directions:

  1. Line an 8×8-inch square pan with parchment paper and set aside.
  2. In a food processor, blend the almonds until you form a flour.
  3. Add the dates, cocoa powder, and vanilla and blend until the mixture comes together nicely.
  4. Take the dough and press it into the bottom of the pan, spreading evenly.
  5. In a high-powered blender, blend the cashews, pumpkin purée, maple syrup, pumpkin spice, and vanilla until very smooth.
  6. Pour this mixture into the pan and spread evenly.
  7. Freeze for at least 2 hours and serve (it’s best to cut it into even pieces before freezing). Store in the freezer.

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. 

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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 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.

Sweet on Plants? Download our new ebook: Favorite Desserts made VEGAN!: 100 Sweet Seductive Recipes. Don’t miss the special release offer!