Vegan Dessert Recipes

*CRUST*
• 2 sticks non-dairy butter (preferably non-hydrogenated too)(1 cup)
• 1 1/2 cups unbleached white flour
• 1/2 cup whole-wheat flour
• 2 Tablespoons Sucanat, or other granulated sugar
*FILLING:
• 1 package Dream Whip, prepared according to package directions using non-dairy milk
• 1 (8 oz.) package dairy-free cream cheese
• 1 cup organic powdered sugar
• 1 teaspoon vanilla extract
• 1 can prepared cherry filling (or other fruit)

1. Crust: Combine ingredients in a bowl. Pat into 9x13 baking dish. Bake at 350 F for 20 min.

2. Prepare Dream Whip according to directions on package. Set aside.

3. Mix cream cheese, powdered sugar and vanilla, and then fold in Dream Whip.

4. Spread cream cheese mixture over cooled crust. Cover with cherries. Refrigerate overnight, or at least several hours.

Serves: 16

Variations:

• Try it with blueberry or other fruit filling

• 1 1/2 cups unbleached white flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup Sucanat, or other granulated sugar
• 1/2 cup organic vegetable oil (ie. organic Safflower or organic Canola)
• 1 cup cold water
• 2 teaspoons pure vanilla extract
• 2 Tablespoons vinegar (Apple Cider Vinegar or Brown Rice Vinegar)

1. Preheat oven to 375 degrees F. Sift dry ingredients into a bowl. Add liquids (except vinegar) and whisk until batter is smooth. Pour into an 8" square or 9" round baking pan. Add vinegar and stir quickly, until it is evenly distributed.

2. Bake 20 minutes and test with toothpick in center of cake. If it doesn't come out clean, then continue to bake, but check for doneness every 3 minutes.

3. Cool and frost.

Yield: One 8" or 9" cake.

Variations:

• Add non-dairy chocolate chips to the batter
• Add sun-dried cherries
• After frosting, press sliced and toasted almonds along the sides of the cake, and sprinkle a few on the top for a pretty presentation

• 1/4 cup non-dairy and non-hydrogenated shortening
• 1/4 cup non-dairy and non-hydrogenated margarine
• 1 3/4 cups organic powdered sugar, sift, if clumpy
• 3/4 teaspoons vanilla extract
• 1/2 cup Sucanat, or other granulated sugar
• 3/4 teaspoons vanilla extract
• 1/8 cup plain non-dairy milk or non-dairy creamer

  Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and non-dairy creamer, beat for another 5 to 7 minutes until fluffy.

  Yield: 2 cups. (I've halved the original recipe. Freeze leftovers, or double the recipe for a double layer cake.)

The best vegan chocolate chip cookies I've ever created. Seriously. Crispy on the outside and soft on the inside.

Use the amount of butter called for if you want a slightly chunky cookie. A little more for a thin and very crispy cookie. Includes recipe for a healthy and fun vegan egg substitute!

• 2 cups non-dairy chocolate chips
• 1/2 cup vanilla non-dairy creamer
• 1 1/2 cups shredded unsweetened coconut
*FILLING:*
• 1 pound (16 ounces) silken tofu, firm
• 1 cup powdered sugar
• 1 teaspoon coconut extract
• 2 cups non-dairy chocolate chips, melted
• 1 cup shredded unsweetened coconut

1. Coat 9-inch pie plate with nonstick cooking spray. Heat non-dairy creamer in a small pan until hot, but not boiling. Add chocolate chips slowly and stir until melted, keeping heat on low. Stir in coconut. Pour into prepared pie plate, smooth out, and refrigerate until shell is hardened.

2. While shell is in the refrigerator, prepare the filling. Place tofu in a food processor and blend until smooth, scraping down sides of bowl as necessary. Add sugar and coconut extract.

3. Melt chocolate chips in microwave or double boiler. Pour melted chocolate into food processor and process until combined. Stir coconut in by hand. Pour into prepared pie shell. Sprinkle with more coconut if desired. Refrigerate until ready to serve (at least 8 hours is best for it to hold its shape.)

Serves 6-8

• 3 avocados
• 1 cup pure maple syrup
• 1/2 cup plus 2 Tbsp. cocoa
• 2 Tablespoons vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• Up to 1 1/2 cups water to thin

1. Process all of the ingredients except the water in a food processor. Add water to thin to desired consistency.

2. Great served with sliced strawberries or raspberries.

Serves: 6

Variations:

• Serve with fresh strawberries, raspberries or blueberries
• Freeze to make a chocolate gelato

• 8 ounces dairy-free cream cheese
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 1 cup dairy-free chocolate chips, melted

1. Place the cream cheese in a food processor and blend until smooth. Add powdered sugar and vanilla.

2. Melt chocolate chips in microwave or double boiler. Pour into food processor and process until blended.

3. Pour into 8-inch square pan that has been lined with wax paper. Refrigerate until firm. Pull wax paper out of pan. Cut fudge into bite-size pieces. Store in refrigerator in an airtight container.

Variations:

• Add chopped walnuts, macadamias or almonds
• Add shredded coconut
• Add sun-dried cherries

• 2/3 cup creamy peanut butter
• 1/2 cup pure maple syrup
• 2 cups rice cereal (I like Crispy Brown Rice)
• 1/2 quart Soy Delicious Vanilla ice cream (or your favorite vegan ice cream), softened
• 1 quart Soy Delicious Chocolate Peanut Butter ice cream (or your favorite vegan ice cream), softened
• organic chocolate syrup

1. Mix together the peanut butter, syrup and cereal. Pat into bottom of a 9" pie plate.

2. Mix softened ice cream together in a bowl, and spread into crust. Freeze. Drizzle with warmed chocolate syrup before serving.

Variations:

• Use any flavor of ice cream you'd like
• Use your favorite nut butter -- almond, cashew, etc.

• 8 cups fresh organic strawberries
• 1 1/4 cup Sucanat, or other granulated sugar
• 1 teaspoon lemon juice
• 3/4 cup whole wheat flour, divided
• 1/2 cup unbleached flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup Sucanat, or other granulated sugar
• 1/4 teaspoon salt
• 7 tablespoons non-dairy butter (preferably non-hydrogenated too)
• 2/3 cup non-dairy milk mixed with 1 teaspoon of lemon juice

1. Preheat oven to 375 degrees F

2. For the filling: Mix 1/4 cup of the wheat flour with the berries,
the 1 1/4 cup sugar, and the lemon juice directly into a baking dish (I use a 9x13). Let stand while making the topping.

3. For the topping: Combine 1/2 cup whole wheat flour and the 1/2 cup unbleached flour with the baking powder, baking soda, 1/4 cup sugar, and salt in a bowl. Mix in the butter, cutting it in with the dry ingredients. (It will be coarse and crumbly.) Add the milk with the lemon juice and stir until moist.

4. Pour dough on top of the filling mixture to create a top crust. You will probably need to just spoon it out into several globs. Dont worry, it all comes together in the baking process. Bake in your preheated oven for 20-30 minutes or so, until it's lightly browned and bubbly.

5. Let stand for a few minutes before serving. Tastes wonderful served warm with vanilla non-dairy ice cream.

Serves: 6