Sweets Snacks Bakery

Being vegan doesn’t mean denying yourself dessert. Many delicious desserts can be made with alternatives such as nut milk,  non-dairy chocolate and flax powder. Everything from cakes to muffins. I love to bake and I’m always looking for ways to improve. Some recipes will be listed below.

Be sure to subscribe with your email for updates. More recipes to come!

Quick Vegan Buttermilk

buttermilk

What you’ll need:

-1 cup non-dairy milk

-1 tbs apple cider vinegar

-1 tbs lemon or lime juce

Method:

-Stir and let sit for 10 minutes. It will thicken.

 

Vegan Carrot Cake

carrotcake2.png

What you’ll need (for the cake):

-2 1/4 cups all-purpose flour

-3 tsp baking powder

-1 tsp baking soda

-3 tsp cinnamon

-1/2 tsp nutmeg

-1 tsp salt

-1/2 cup applesauce

-1 cup non-dairy milk (I used almond milk)

-1 tsp vanilla extract

-1/2 cup organic cane sugar

-1/2 cup brown sugar

-1/2 cup olive or grapeseed oil

-2 cups grated carrots

-1/4 cup golden raisins (optional)

-chopped nuts to top. I used walnuts

What you’ll need (for the cream cheese frosting):

-1/2 cup non-dairy cream cheese (Tofutti or go veggie brand recommended)

-1/3 cup non-dairy butter

-3 cups powdered sugar

Method:

  1. Preheat oven to 350 and grease/lightly flour baking dish.
  2. In a large bowl, whisk: flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  3. In a separate bowl whisk: applesauce, milk, vanilla extract, sugar and oil.
  4. Add wet ingredients to bowl with dry ingredients and fold in the grated carrots. Mix until well incorporated.
  5. Bake for 30-35 minutes until toothpick inserted in the middle comes out clean.
  6. Remove from dish and let cool for 1 hour on cooling rack.
  7. Prepare frosting by adding all ingredients to a large bowl and using an electric mixer to whisk until thick and spreadable.

 

Vegan Chocolate Ganache Hazelnut Tart

chocogan.png

What you’ll need for the crust:

-9 graham crackers

-3 tbs organic cane sugar

-6 tbs dairy-free butter

-1 1/2 tsp cinnamon

What you’ll need for the filling:

-10 oz non-dairy dark chocolate

-1 cup coconut cream

-6 oz toasted hazelnuts

Method:

  1. Prepare your crust. Place graham crackers, sugar, butter and cinnamon in a food processor or high powered blender to combine. You’ll end up with a sticky, grainy mixture.
  2. Pour mixture into your pan, spread evenly and press it down. The bottom of a round glass is helpful. I used a cheesecake pan but any round pan you have will do.
  3. Heat the coconut cream and then pour it over the chocolate in the bowl, making sure the chocolate is covered.
  4. Allow to sit for a minute to give the chocolate a chance to melt. Then whisk into a smooth chocolate sauce.
  5. Add the hazelnuts and stir until well incorporated.
  6. Pour the filling  over the crust and even it out.
  7. Chill in the fridge  until it has set completely, about 20 minutes. enjoy!

 

Vegan German Chocolate Cake

germd

What you’ll need (for the cake):

-Cooking spray or olive oil to grease pan

-4 oz sweet baking German chocolate
-2 1/4 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon sea salt
-1 cup organic cane sugar

-1 cup brown sugar

-1  cup non-dairy free butter ( I used smart balance)
-1 teaspoon pure vanilla extract
-1 cup non-dairy milk (I used almond)

-4 flax eggs (4 tbs flax powder + 10 tbs water)

What you’ll need (for the glaze):

-1/2 cup non-dairy butter

-1/4 cups sugar (I used brown)

-1 1/2 cups shredded coconut

-1 cup pecans

-1/2 cup almond milk

-1 tsp vanilla

Method:

  1. Heat the oven to 350°F. Spray the bottom of your pan with cooking spray. I also coat it in a little flour to prevent sticking.
  2. Break the chocolate into pieces.  In a saucepan, heat the chocolate over low heat until completely melted. Remove from heat and cool. (Stir chocolate frequently and don’t turn up the heat too high. You don’t want it to burn or stick).
  3. While the chocolate is cooling, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another bowl, beat sugar and butter with an electric mixer on medium speed until light and fluffy.
  4. On medium speed, beat flax eggs in sugar mixture until well incorporated. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. Beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the  almond milk just until smooth. Repeat beating in flour mixture alternately with the  almond milk just until smooth.
  5. Pour batter into pan and bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

I prepare my glaze when the cake has cooled and is ready to be topped. In a sauce pan, add all ingredients and bring to a boil for about 10-12 minutes. Add to cake immediately. Spread evenly and allow it to settle.

 

 

Homemade Vegan Sweet Potato Pie

sp pie.png

What you’ll need (for the filling):

-2 3/4 cups sweet potato puree. (I peeled and boiled 5 small ones and smashed them up in a big bowl when soft)

-1/2 cup non-dairy butter (I use smart balance)

-1 cup organic cane sugar

-1/2 cup non-dairy milk (I used almond)

-1/2 tsp nutmeg

-1/2 tsp cinnamon

-1 tsp vanilla extract

-lemon extract to taste

What you’ll need (for the crust):

-3 cups all-purpose flour

-2 tsp sea salt

-2 tbs organic cane sugar

-1/2 cup safflower oil

Method:

  1. Prepare the crust. In a medium bowl, mix: flour, salt & sugar. Make a hole in the middle and add oil plus 1/2 water to form a rough ball.
  2. Knead gently until well combined. Divide dough into two equal balls and loosely wrap in plastic. Press with a rolling pin to form two disks.
  3. Press with a rolling pin to form two disks.
  4. Wrap and place in the fridge for 30 minutes.
  5. Preheat oven to 350.
  6. In a large bowl, mix: sweet potato, butter, sugar, nutmeg, cinnamon, milk and vanilla extract. Whisk until smooth.
  7. To roll out the crust, unwrap the disk and sit it in your baking dish.
  8. If there’s a little hanging over, that’s fine. Use some shears to cut off the excess dough. I find it helpful to use a small pizza pan to help get a round shape. Try to be as gentle as possible to prevent the crust from cracking.
  9. Bake until golden brown and filling starts to crack. This takes 40-45 minutes.

Notes: I  made a lattice. Pretty but optional.

If crust breaks while molding it, don’t worry. Just get it into the pan as best you can and fill in the cracks by hand.

Let the pie cool completely before slicing. 2-3 hours at best. Keep refrigerated.

Dough can be refrigerated overnight of frozen up to 3 months. Thaw in fridge before using.

Makes enough for a 9-inch pie crust. Can make 2 crusts or one double.

Crust courtesy of Martha Stewart. Best one, by far.

Homemade Vegan Apple Pie

app.png

What you’ll need (for the filling):

-6 apples (assorted, sliced, peeled)

-3 tbs lemon juice

-1/4 cup organic cane sugar

-1 tsp cinnamon

-3 tbs all purpose flour

What you’ll need (for the crust):

-3 cups all-purpose flour

-2 tsp sea salt

-2 tbs organic cane sugar

-1/2 cup safflower oil

Method:

  1. Prepare the crust. In a medium bowl, mix: flour, salt & sugar. Make a hole in the middle and add oil plus 1/2 water to form a rough ball.
  2. Knead gently until well combined. Divide dough into two equal balls and loosely wrap in plastic. Press with a rolling pin to form two disks.
  3. Press with a rolling pin to form two disks.
  4. Wrap and place in the fridge for 30 minutes.
  5. Preheat oven to 350.
  6. In a large bowl, mix: apples, lemon, sugar, cinnamon and flour.
  7. To roll out the crust, unwrap the disk and sit it in your baking dish.
  8. If there’s a little hanging over, that’s fine. Use some shears to cut off the excess dough. I find it helpful to use a small pizza pan to help get a round shape. Try to be as gentle as possible to prevent the crust from cracking.
  9. Cut a few vents at the top. Bake until golden brown and filling starts to ooze a little. This takes 25-30 minutes.

Notes:

If crust breaks while molding it, don’t worry. Just get it into the pan as best you can and fill in the cracks by hand.

Makes enough for a 9-inch pie crust. Can make 2 crusts or one double.

Crust courtesy of Martha Stewart. Best one, by far.

Homemade Vegan Pumpkin Pie

pie.png

What you’ll need (for the filling):

-2 3/4 cups pumpkin puree

-3/4 cup organic cane sugar

-1 tsp cinnamon

-1/2 tsp salt

-1/2 tsp ginger

-1/2 tsp nutmeg

-2 tbs apple sauce (optional)

-1/3 cup non-dairy milk (I used almond)

What you’ll need (for the crust):

-3 cups all-purpose flour

-2 tsp sea salt

-2 tbs organic cane sugar

-1/2 cup safflower oil

Method:

  1. Prepare the crust. In a medium bowl, mix: flour, salt & sugar. Make a hole in the middle and add oil plus 1/2 water to form a rough ball.
  2. Knead gently until well combined. Divide dough into two equal balls and loosely wrap in plastic. Press with a rolling pin to form two disks.
  3. Press with a rolling pin to form two disks.
  4. Wrap and place in the fridge for 30 minutes.
  5. Preheat oven to 350.
  6. Mix sugar, cinnamon, salt, ginger and nutmeg in a small bowl.
  7. In another bowl, add pumpkin and apple sauce. Stir in sugar & spice mixture. Stir until well combined. Set aside.
  8. To roll out the crust, unwrap the disk and sit it in your baking dish.
  9. If there’s a little hanging over, that’s fine. Use some shears to cut off the excess dough. I find it helpful to use a small pizza pan to help get a round shape. Try to be as gentle as possible to prevent the crust from cracking.
  10. Once crust is ready, pour in filling mixture and bake for 40-45 minutes. Crust will be golden brown and filling with be slightly crackly and thick.

Notes: I  made a lattice. Pretty but optional.

If crust breaks while molding it, don’t worry. Just get it into the pan as best you can and fill in the cracks by hand.

Let the pie cool completely before slicing. 2-3 hours at best. Keep refrigerated.

Dough can be refrigerated overnight of frozen up to 3 months. Thaw in fridge before using.

Makes enough for a 9-inch pie crust. Can make 2 crusts or one double.

Crust courtesy of Martha Stewart. Best one, by far.

Nutty, Seedy ‘Kind Bars’ (No bake)

rawnola.png

What you’ll need:

-3 cups of nuts. I chose pecans, cashews & almonds

-2 tbs of sesame seeds

-2 tbs of sunflower seeds

-1/4 cup raisins

-1/3 cup brown rice syrup, honey or agave nectar

-1 tsp sea salt

-1/2 tsp vanilla extract

Optional add-ins: chocolate chips, dried fruit, nut butter, puffed millet and coconut shreds.

Method:

  1. In a large bowl, mix all ingredients until well incorporated.
  2. Pour mixture into a parchment or foil lined baking dish. I used my bread pan. Pack tightly and leave no space in between.
  3. Freeze for 3-4 hours. I prefer overnight. Once firm, cut into bars.

Vegan Sweet Potato & Pumpkin Dog Treats

dog4

I’ve been making Jono’s treats for about three years now and it’s turned out to be a really fun project. It’s also a great way to incorporate more fruit and vegetables in her diet. Just like the food in stores they sell to us these days, the dog food/treats are filled with the same toxic ingredients. I never paid much attention to the labels but when I became aware, I wasn’t so happy with what I was seeing. Especially with the majority of dog treats made in China. From By-Products to preservatives, there are many things we should look out for. Spoke to a vet recently that mentioned also being aware of treats made in South America.
Here is a recipe for some all natural vegan treats your dog will love.

image

What you’ll need:

-2 ½ cups of whole wheat flour

-1/2 cup Pumpkin Purée

-1/2 cup of Sweet Potato

-½ tsp Cinnamon

-1/2 cup peanut butter (melted)

Optional:

-1 tsp hemp seeps

-1 tsp cinnamon

-1 tsp basil or mint (for bad breath)

Method:
1. Preheat oven to 350 degrees
2. Whisk ingredients and add water to make the dough workable. Not so much water because it should be thick
4. Roll them up into little balls, shapes, doesn’t matter.

dog3

5.Bake for 30 minutes. Cookies will be golden brown.

I leave mine in the oven for an extra 10 minutes or so for a nice crunch.

If you’d like to sneak some fruit, you can experiment with:
Bananas
Kiwis
Strawberries
Pineapple
Peaches

Vegan Zucchini & Walnut Spelt Bread

speltbread

Time: 55 minutes

What you’ll need:

-1 3/4 cup spelt flour (plus more for dusting)

-1 tsp cinnamon

-1/2 tsp nutmeg

-3/4 tsp sea salt

-3/4 tsp baking soda

-1/2 tsp baking powder

-2 small containers of organic apple sauce or 7 tbs

-1 cup coconut sugar (or sweetener of your choice)

-1/4 cup non-dairy milk of your choice

-1 tsp vanilla extract

-2 tbs melted coconut oil

-1 cup zucchini, grated

-1/2 cup raisins ( I used half golden raisins)

-1/2 cup chopped walnuts (plus more for topping, optional)

Method:

  1. Preheat oven to 350 and prepare your pan. I greased mine with oil and added a layer of spelt flour to ensure it wouldn’t stick.
  2. In a small bowl, mix: flour, cinnamon, nutmeg, salt, baking powder and baking soda.
  3. In a separate bowl, stir sugar and apple sauce together. Add oil, milk and vanilla extract.
  4. Add apple sauce mixture to the dry ingredients and stir until well combined. Add zucchini, walnuts and raisins. Mix until well combined.
  5. Pour mixture into your loaf pan and bake for 40 minutes. Top will be a light brown and pass a toothpick test.
  6. When ready, remove from pan and allow to cool on a cooling rack for 10-15 minutes before slicing.
Notes:
-This was my first time experimenting with spelt flour. I was pleasantly surprised although the texture is a little thick for my liking. If you want a more dessert type bread, add more sugar and raisins.  I would have definitely wanted mine to be sweeter. I will be adding at least another cup to the next batch. Spelt flour is very “wheaty”, so I would have liked a little more sweetness.
-Zucchini is very watery so you may want to take a paper towel and smush out some of the water before adding it to your mix. Leave enough to keep the bread moist but not so much to make it soggy.
-Xantham gum is something I like to use in baking for texture especially because I don’t use egg or cow milk. If you have some on hand, add 1 1/2 teaspoon. It’s completely optional and wont make or break this recipe.

Vegan Fudgy Chocolate Chip & Macadamia Nut Brownies

brow1.png

What you’ll need:

-1 cup non-dairy chocolate chips

-1 cup  all purpose flour

-1/2 teaspoon salt

-1/4 teaspoon baking soda

-3 flax eggs (3 tbs flax powder + 8  tbs of water)

-1/4 cup brown sugar

-1/4 cup organic cane sugar

-1/2 cup oil (I used olive)

-¼ cup water

-1 teaspoon pure vanilla extract

-1 1/2 cup non-dairy  chocolate chips, unmelted

Method:

  1. Preheat oven to 325 degrees.
  2. Melt chocolate, stove top over low heat. Stir constantly for about 2 minutes until chocolate chips are completely melted.
  3. In a small bowl, mix the flour, salt and baking soda until combined. Set aside.
  4. In a second bowl, add the flax eggs, sugar and oil and mix until combined. Add the water and the vanilla extract.
  5. Combine the dry mixture to the wet mixture. Add melted chocolate chips and stir until combined.
  6. Stir in 1 1/2 cup unmelted chocolate chips and 1 cup of chopped macadamia nuts.
  7. Pour into a well-oiled 8×8 baking dish and bake for 35 minutes.
  8. When finished, remove from oven and allow to cool for at least an hour.

Notes: For flawless brownies, let them cool and set completely. You can customize these brownies anyway you’d like. For example, you can swap coconut oil for olive oil, cane sugar for coconut sugar or macadamia nuts for almonds, cashews or pecans.

Homemade Vegan “Hamburger” Buns

buns

What you’ll need:

-3 cup Bread Or All Purpose Flour
-¼ cup Whole Wheat Flour
-2 tsp Flax Powder
-¼ cup Non-dairy milk
-1 Packet Yeast
-1 tbsp organic cane sugar
-Pinch of Salt
-2 tbsp oil

To top: (optional)
-1 tbs olive oil
-1-2 tsp Sesame Seeds

Method:

  1. In a small mixing  bowl, add ¼ cup warm milk, sugar, yeast and mix it well, set aside for 10 minutes. The milk shouldn’t be too hot. You don’t want to kill the yeast.
  2. In a large mixing bowl, add bread flour, wheat flour, salt and flax powder. Mix until well incorporated.
  3. Add oil in the yeast mixture, then add the yeast mixture in the flour mixture.  To make a sticky smooth dough add just enough warm water. Should take a little over a cup.
  4. Generously flour your work surface, turn the sticky dough on flour base and knead it for 5 minutes until dough turns to elastic.
  5. Place dough in a well oiled bowl and set aside for 1 hour. Dough should be loosely covered with plastic and left in a warm spot.
  6. Once the dough has risen,  punch it down and knead it again 3 minutes. Divide into 12 equal size pieces and make round shaped balls.
  7. Use a well oiled baking tray or a tray lined with parchment paper. Place the dough on the pan with a little space between each ball to rise. Cover the tray with plastic wrap and set aside for 1 to 1 ½ hour till double the size.
  8. Preheat the oven to 400. Once balls have risen, brush with olive oil and sprinkle some sesame seeds on top.
  9. Bake for 14 minutes. Buns will be golden brown.

No Bake Almond Chocolate Mousse Pie

mousse2.png

I wanted to attempt a mousse that didn’t require tofu or avocado. This is what I came up with:

What you’ll need (for the crust) :

-9 graham crackers

-3 tbs organic cane sugar

-6 tbs dairy-free butter

-1 1/2 tsp cinnamon

What you’ll need (for the mousse) :

-2 cans full fat coconut milk (chilled over night)

-6 tbs melted non-dairy chocolate chips

-4 tbs maple syrup or sweetener of your choice

-1 cup almonds (soaked overnight)

Method:

  1. Open coconut milk and scoop out the thick, fatty white part of the top. Any remaining liquid in the can, set aside. It won’t be used in this mousse.
  2. Add coconut milk, melted chocolate, maple syrup and almonds to a mixing bowl. Whip until fluffy.
  3. Spoon mixture into crust and freeze for at least 4 hours. I prefer overnight.

Notes:

-When removing the can of coconut milk from the fridge , Don’t shake it. You want the solids to stay at the top. When you open the can, scoop out the hard top. Excess coconut liquid can be used in a smoothie or stored in a sealed container for your next dessert.

-If you don’t have a mixer, use a high powered blender or food processor.

-I drizzled mine with more dark chocolate. Completely optional. When ready to eat, I sprinkled it with fresh coconut shreds.

-If you’d like to try a raw vegan crust, process one cup of walnuts and 12 dates. Dates should be soaked in warm water for at least 10 minutes prior to processing. Process dates first until it forms a ball. Remove and set aside. Process walnuts until grainy and add dates and a pinch of salt. Mix to combine. Use your hands to mold the crust into your pan.

-An alternative method to soaking your almonds is to bring them to a boil and let them sit in hot water for 30 minutes.

Cashew & Peanut Butter Rice Crispy Treats

bites

What you’ll need:

-1/4 cup peanut butter
-1 tsp vanilla extract
-1 cups rice crisp cereal
-3 tbs honey, agave nectar or maple syrup
-2 tbs non-dairy dark chocolate chips
Repeat recipe with 1/4 cup cashew butter.
Method: 
  1. Line plate or baking tray with parchment paper.
  2. Stir nut butter, honey and vanilla over low heat until butter is melted. Should be warm, not boiling hot.
  3. Immediately add the crisps and chocolate chunks until well combined.
  4. Wet hands and shape into balls.
  5. Freeze for 10 minutes and enjoy!

Homemade Pop Tarts

switch

What you’ll need for the crust:

-2 cups unbleached all purpose flour

-2/3 cup non-dairy butter (cold)

-5 tbs cold water

-Pinch of salt

What you’ll need for the berry filling:

-1 cup of berries ( I used strawberries, blueberries, raspberries and blackberries). To make the compote, heat the berries over medium-high heat and smash them until they turn to mush. Optional 1 tbs of maple syrup, honey, agave nectar or organic cane sugar to sweeten.

What you’ll need for the chocolate fudge filling:

-1/4 cup cocoa powder

-2/3 cup non-dairy milk ( I used almond)

-2 tsp vanilla extract

-1/3 cup brown sugar

-4 tbs non-dairy chocolate chips (melted)

-2 tbs non-dairy butter

Note: let mixture sit for a minute or two to thicken.

Method:

  1. Preheat oven to 375 and line your baking sheets.
  2. Preheat the filling, set aside.
  3. For the crust, mix flour and salt in a large bowl and add the cold butter. I don’t own a pastry cutter so I smushed the butter with my hands. It’s not as messy as it sounds. Keep smushing until well combined.
  4. Add cold water and mix with a spoon until a dough forms. You want the dough to be moist but not overly sticky. It should be easy enough to handle but not sticky to the point it gets stuck to your fingers.
  5. On a floured surface, shape into a ball and using a rolling pin ( or your hands with a little more effort), roll into a large rectangle and cut squares into 12 equal squares.
  6. When that step is completed, transfer 6 squares on to your baking sheet and add 1 tbs of filling. Be sure to leave some space around the edges to seal the pop tart.
  7. Use the other 6 squares to top them and with a fork, seal around the edges so the top and bottom squares stick together.
  8. Poke a few holes at the top of each pop tart, brush with non-dairy butter and bake for 20 minutes. Pop tarts should be golden brown around the edges.
  9. Let cool and top with glaze.

plain

Note: Glaze is completely optional. It’s a nice addition but not necessary. If you’ll be skipping the glaze, sprinkle with organic cane sugar after brushing with butter and then bake for the 20 minutes.

What you’ll need for the glaze:

-1 cup powdered sugar

-1/2 tsp vanilla extract

-1/2 tbs non-dairy butter melted

-1-2 tsp non-dairy milk (I used almond)

-For chocolate add 2 tbs cocoa powder

pop3

Vegan Chocolate Ice Cream

ice.png

What you’ll need:

-1 can full fat coconut milk

-1 cup unsweetened almond milk

-2 tbs cocoa powder

-6 oz non-dairy dark chocolate

-1 tsp vanilla extract

-1/4 cup organic cane sugar

-2 tbs maple syrup

-1/2 tsp xantham gum (optional but recommended)

Method:

  1. Blend coconut milk, almond milk, cocoa powder, vanilla extract, sugar, maple syrup and xanthan gum.
  2. Once well combined, pour mixture into saucepan and add dark chocolate. Stir over low heat until chocolate is melted. Cool to room temperature.
  3. Pour mixture into ice cream maker and use according to the instructions. When done, pour into a container and freeze for about 3 hours. Alternatively, you can eat it right away if you like it soft-serve. Tastes great either way.

ice5

ice3

Notes: If you don’t have an ice cream maker, that’s fine. You can make this ice cream with your blender. Same great flavor just a little difference in texture. It wont be as creamy.  Once step 1 is completed, you just toss your mixture in a freezer safe container and freeze for a few hours. For best results, freeze overnight. Cake and brownie bites are also a nice touch. I have listed a simple recipe for vegan brownies. If you’re using an ice cream maker, add the cake or brownies in bite sized pieces when your ice cream is at the end of the churning process to combine before adding it to your container. If using a blender, add to the top and mix them around a little with a spoon.

ice2

No-Bake Vegan Cheesecake

ch1

What you’ll need for the crust:

-9 graham crackers

-3 tbs organic cane sugar

-6 tbs dairy-free butter

-1 1/2 tsp cinnamon

What you’ll need for the filling:

-3 cups raw cashews (soaked overnight)

-the juice of 1 lemon or 1/4 cup lemon juice

-1/2 cup full fat coconut milk

-3 tbs honey, agave nectar or maple syrup

-3 cups fresh strawberries + 3 tbs honey (optional)

-fresh or frozen berries for garnish

ch4

Method:

  1. Prepare your crust. Place graham crackers, sugar, butter and cinnamon in a food processor or high powered blender to combine. You’ll end up with a sticky, grainy mixture.
  2. Pour mixture into your pan, spread evenly and press it down. The bottom of a round glass is helpful. I used a cheesecake pan but any round pan you have will do. You’ll just want to line it with parchment paper first.
  3. Drain cashews and place them in a food processor or high powered blender with the lemon juice, coconut milk and honey. Process until you get a smooth cream. Pour half of the mixture on top of your crust and spread evenly.
  4. Process 3 cups of strawberries with 3 tbs of honey until pureed. Spread evenly on top of the second layer and pour on the other half of your creamy filling to form third layer. Freeze for 4 hours. Overnight for best results.
  5. The strawberry filling is optional. Alternatively, pour the creamy mixture on top of your crust and place in the freezer.
  6. When ready to serve, let sit for about 10 minutes to make the cutting easier. When ready, I topped mine with fresh berries.

I couldn’t decide what flavor I wanted to make so I chose to make a chocolate version as well. Same steps just add 3 tbs of non-dairy dark chocolate chips to your cashew, lemon, coconut milk and honey mixture.

ch3

I made them bite sized by using a muffin pan. Topped with coconut whipped cream and fresh strawberries.

What you’ll need for the cream:

-1 can of coconut cream or milk (chilled in fridge overnight)

-3/4 cup of powdered sugar

-1 tsp vanilla extract

Method:

  1. 30 minutes before making this cream, chill your mixing bowl and beaters.
  2. Chilling over night will make the top of your coconut cream harden. When removing the can from the fridge , Don’t shake it. You want the solids to stay at the top. When you open the can, scoop out the hard top, place it into a mixing bowl and beat with a mixer until creamy.
  3. When creamy, add powdered sugar and mix until smooth.
  4. Use immediately.

Notes: Leftovers can be stored in the fridge for about a week but it will harden. For later use, you’ll need to whip the mixture again. Be sure to use organic coconut milk for the best consistency.  This cream also goes great with other desserts like pancakes, waffles, ice cream and french toast.

ch2

Vegan Baked Donuts

donuts7

What you’ll need:

Dry Ingredients:
1 cup all-purpose flour
1/2 cup organic cane sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg

Wet Ingredients:
1/2 cup almond milk
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
4 tbs cinnamon applesauce
¼ cup vegan butter

Method:

  1. Preheat the oven to 350ºF
  2. In a large bowl, combine the dry ingredients and mix until well incorporated. Combine the wet ingredients in a small pan over medium-low heat and stir until the butter melts. This mixture should be warm to the touch.
  3. Add the wet mixture to the dry and mix until well incorporated but don’t overmix. It will form a light, soft dough.
  4. Use a spoon to scoop dough into each cavity. About 2/3 full. Alternatively you can use a Ziploc bag filled with batter and the corner cut. Squeeze mixture in a circular motion into the molds.
  5. Bake for 12 minutes. Test by inserting a toothpick. If it comes out clean, the donuts are ready.

Notes: For flawless donuts, smooth out the top of each one with your finger or a spoon before placing them in the oven to make them even. If you don’t have a donut pan, a mini muffin pan will work just fine! You’ll just have the little munchkins. When ready, they should be a very light golden brown. Allow to cool completely before decorating unless making powdered or cinnamon sugar. Those are best coated while the donuts are still hot. See below.

donut3

Here are some of my favorite frostings:

donut9

What you’ll need for the Strawberry Frosting:

-4 fresh strawberries

-1 tbs strawberry jam

-2 cups of powdered sugar + more depending on the texture you want

Method:

  1. Slice strawberries and puree with 1 tbs strawberry jam. Slowly stir in the powdered sugar and stir until you reach the desired consistency. Drop donut face down into mixture to coat.

dd.png

What you’ll need for the Chocolate Frosting:

-3 tbs almond milk

-1/2 tsp cocoa powder

-1/2 tsp vanilla extract

-1 cup powdered sugar

Method:

Mix all ingredients into a small bowl. Drop donut face down into mixture to coat.

donut5

What you’ll need for the Cinnamon Sugar:

-1/2 cup organic cane sugar

-1 tbs cinnamon

-2-3 tbs melted vegan butter

Method:

While donuts are still hot, dip in melted butter on both sides and then dip into the cinnamon and sugar mixture. Not too much butter. You don’t want them to be soggy.

What you’ll need for the Powdered Sugar:

-2-3 tbs melted vegan butter

-1-2 cups of powdered sugar

Method:

While donuts are still hot, dip in melted butter on both sides and then dip into the powdered sugar. Not too much butter, you don’t want them to be soggy.You’ll need a generous amount of powdered sugar to fully coat.

Notes: Additional toppings include coconut shreds, vegan chocolate chips and vegan sprinkles.  Not all sprinkles are vegan. Some contain gelatin and red color 120 (squashed beetles). Check the ingredients and avoid those. I found a brand in Walmart named Dallies. Both vegan and delicious.

Vegan Cream “Cheese” Frosting

cream cheese

This frosting is perfect for cakes, brownies and muffins.

What you’ll need:

-1/2 cup vegan cream cheese

-1/3 cup non-dairy butter (the sticks are best)

– 3 cups powdered sugar
Method:
  1. In a large mixing bowl, add softened cream cheese, softened butter and stir to combine.
  2.  Add powdered sugar in 1/2 cup increments until thick and spreadable.
Note:
Your frosting should be thick so you may end up needing additional powdered sugar. Add it little by little until you reach the right texture.

Vegan Zucchini and Basil Chocolate Chip Muffins

florida39

Time: 25 minutes

Serving size: 12 muffins

What you’ll need:

– 1 1/2 cup organic cane sugar

-1/2 cup  light brown sugar

-1 cup olive oil

-3 tbs flax powder +7 1/2 tsp water (3 flax eggs)

-2 tsp pure vanilla extract

-2 1/2 cups all-purpose flour

-1 1/2 cup non-dairy chocolate chips

-1 tsp salt

-1 tsp baking soda

-1 tsp cinnamon

-2 cups finely grated zucchini

-1 cup fresh basil (processed)

-1/2 cup applesauce

Method:

  1. Preheat oven to 350°F. Line a muffin tin with baking cups and set aside.
  2. In a large bowl with an electric mixer, beat together the sugars, oil, “eggs” and vanilla until thoroughly combined.
  3. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda and cinnamon.
  4. Gradually add the dry ingredients into the sugar mixture and mix until just combined.
  5. Fold in zucchini until it is evenly distributed into the batter. Stir in the chocolate chips.
  6. Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin cups.
  7. Sprinkle chocolate chips onto the top of each muffin (optional).
  8. Bake in preheated oven for 18-20 minutes.

Note: Zucchini is very watery. You should drain it in advance before mixing it into your batter.

Vegan Pumpkin Bread

pump5.png

Time: 1 hour 30 minutes

Serving size: 2 loaves

what you’ll need:

-2 cups unbleached all-purpose flour

-1/2 tsp salt

-1/2 tsp baking powder

-1 tsp baking soda

-1 tsp cinnamon

-1 tsp nutmeg

-1 cup organic cane sugar

-1 cup light brown sugar

-3/4 non dairy butter

-1 tbs flax powder+ 2 1/2 tbs water (flax egg)

-1 15-ounce can 100% pure pumpkin

-1/2 cup applesauce

Method:

  1. Preheat oven to 325 degrees. Generously grease two loaf pans with butter and dust with flour.
  2. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
  3. In large bowl, beat butter and sugar. Add “egg” one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
  4. At low speed, beat in flour mixture until well combined. Turn batter into prepared pans, dividing evenly, and bake for about 45 minutes, or until toothpick inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.

Vegan Cinnamon Rolls

vegancinn.png

Nut Butters

butters

I enjoy making my own nut butter, especially when I buy nuts wholesale.  Homemade nut butter contains one ingredient which means it doesn’t have all of the preservatives and  additives found in store bought butters. All it takes is patience and a high powered blender or food processer. This method can be used for various nuts.  My favorites are peanut, almond and cashew.  These nut butters are great with sandwiches, crackers and apple slices.

You don’t need any liquids because the butters are rich in natural oils. Just take a few cups of your favorite nut and blend until smooth. Transfer to a jar and refrigerate.

Vegan Museli Bread

image

Vegan Cinnamon Raisin Bread

florida15

 Vegan White Bread

gh1

Vegan Wheat Bread with Oats

wheat.png

Blueberry Muffins

florida6

Time: 25 minutes

Serving size: 12 muffins

What you’ll need:

-1 cup dairy-free milk

-1 teaspoon lemon juice

-2 cups all-purpose flour

-2 ½ teaspoons baking powder

-¼ teaspoon baking soda

-½ teaspoon sea salt

-½ cup  organic cane sugar

-¼ cup  coconut oil

-1 teaspoon vanilla extract

-2 cups fresh blueberries
Method:

  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. In a small bowl, combine lemon juice and non dairy milk.  Set aside.
  3. In another bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  4. In a third large bowl, mix together sugar, coconut oil and vanilla extract. Add milk/lemon juice mixture and stir to combine. Gradually mix in dry ingredients until well incorporated, but do not over-mix – a few lumps are okay. Gently fold in blueberries.
  5. Spoon mixture into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes .Best way to test is with a toothpick. It should be dry when muffins are ready.

 Brownies Topped With Chocolate Ganache & Walnuts

browniee

What you’ll need:

-2 cups of unbleached all-purpose flour
-¾ cup unsweetened cocoa powder
-1 teaspoon salt
-1 cup oil (I used olive)
-2 cups of organic cane sugar
-1 cup of water
-1 teaspoon of vanilla extract

Method:

1.Preheat your oven to 350 degrees.
2.In a mixing bowl, stir your flour, sugar,cocoa powder, baking powder and salt.
3.Pour in water, vegetable oil, and vanilla until well blended.
4.Bake for about 30-35 minutes.
5.Let it cool for a few before cutting into squares. 10-15 minutes should be fine.

Vegan German Chocolate Cake

image

 Vegan Chocolate Chip Cookies

florida49

Makes about 28 large cookies

What you’ll need:

-3 cups all-purpose flour

-1 1/2 teaspoons baking soda

-1 1/2 teaspoons salt

-1 cupor 2 sticks  non dairy butter

-1 1/2 cups packed light brown sugar

-1 cup granulated sugar

-3 flax eggs (3 tbs flax powder+ 4 1/2 tbs water)

-1 1/2 teaspoons vanilla

-2 1/2 cups non dairy chocolate chips

Method:

  1. Preheat oven to 375°F.
  2. Mix flour, baking soda, and salt in a small bowl.
  3. Beat together butter and sugars in a large bowl until fluffy, 2 to 3 minutes. Add “eggs” vanilla and chips. Mix until creamy.
  4. Scoop 1/4 cup batter for each cookie on 2 baking sheets.
  5. Bake until golden, 10 to 15 minutes. Transfer cookies to a rack to cool.

Vegan Apple Cinnamon Muffins

florida24

What you’ll need:

-2 ¼ cups all purpose flour

-½ cup quick oats

-2 tablespoons of flax powder or any egg substitute of your choice

-1 tsp of salt

-2 teaspoons baking powder

-1 teaspoon cinnamon

-¼ cup pure maple syrup

-¼ cup coconut oil or olive oil

-¼ cup almond milk, or non-dairy milk of choice

-1 teaspoon vanilla extract

-1 large or 2 small apples. (peeled, cored, and diced). I puréed my apples in my food processor instead of using chunks.
-½ cup of nuts and apple chunks to top it off (optional)

Method:

  1. Preheat oven to 375 degrees. Line a muffin tin with baking cups and set aside.
  2. In a large bowl, combine the flour, flax powder, salt, baking powder and cinnamon. Mix.
  3. Pour the wet ingredients into the dry and mix until just combined. Stir in the apples and nuts, mix again. Batter should be on the thicker side but if it’s too thick, add more almond milk. Add optional toppings. I chose apple chunks and sliced almonds.
  4. Bake for about 20 minutes. Best way to test is with a toothpick. It should be dry when muffins are ready.

Pizza Dough

pcrr

What you’ll need:

-1 package active dry yeast

-1 tsp organic cane sugar

-1 cup warm water
-2 1/2 cups bread flour (white or wheat)
-2 tbs olive oil
-1 tsp salt

Method:

  1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Vegan Chocolate Strawberry

image

3 thoughts on “Sweets Snacks Bakery

  1. Jeanette Tullis

    The Pico de Gallo was simply delightful and very filling. All I needed was a glass of water!! Keep sending delicious recipes. J.Tullis

    Like

  2. Adrika

    These recipes are amazing! I tend to go veggie about 3 days out of the week, every week. These recipes make it so easy to implement a cleaner/healthier diet into my lifestyle. Vegan never looked so easy before! I will definitely be making some of these recipes and I’ve already started sharing them with my family and friends as well.

    My only complaint (which isn’t really a complaint but an actual request, lol) is that I wish MaliraDai had a YouTube channel. People would love to see her pretty face, fiery personality, and tasty recipes live!- I know I would!

    Like

  3. DiggaYHWH Ysrael

    The vegan no bake cheesecake was delicious! I was taken back by the flavor. Tasted better than Cheesecake Factory and other store bought brands. It was lite and very filling. Freezing it was a great idea and didn’t take off from the flavor. I highly recommend this one for sure. Good job!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s