easy vegan dessert

This vegan chocolate mousse is every chocolate lover’s dream. With only 3 ingredients, it couldn’t be easier to make. And the aquafaba gives this delicious vegan dessert the most amazing fluffy texture.

3-Ingredient Vegan Chocolate Mousse with Aquafaba

oz (200 g)

(120 mL) aquafaba

(100 g) white sugar ((Note 1))

In a heat-proof bowl above simmering water, melt the chocolate. Then, set aside to cool.

In a stand mixer, or using a hand mixer with the double beater attachments, whip the aquafaba and sugar until the mixture forms stiff peaks. This will take at least 10 minutes (see post for more information).

Fold the slightly cooled melted chocolate into the whipped aquafaba until it's uniformly incorporated and no streaks of chocolate remain.

Spoon the mousse into serving glasses and chill for at least 1 hour.

Serve with chocolate shavings and some raspberries.Enjoy!

Thick, fudgy vegan brownies that taste decadently chocolaty but use simple, healthy ingredients. Made without eggs or butter. Even non-vegans love these!

Vegan Brownies

all-purpose flour

sugar

cocoa powder

baking powder

salt

applesauce

coffee

canola oil (or melted, cooled coconut oil)

vanilla extract

chocolate chips (dairy free if needed)

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs 2 opposite sides like handles. Lightly coat the paper with non-stick spray. Set aside.

In a large mixing bowl, stir together the all-purpose flour, white whole wheat flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Add the applesauce, coffee, canola oil, and vanilla. Whisk until smoothly combined. Fold in the chocolate chips.

Scrape the batter into the prepared pan and smooth the top. Bake the brownies for 15 minutes, until the edges are set, the center looks slightly under baked, and a toothpick inserted in the center comes out without any wet batter clinging to it (a few moist crumbs are fine). Place the pan on a wire rack and let cool for at least 1 hour (these actually taste even better refrigerated overnight if you can stand the suspense). Lift onto a cutting board using the parchment handles. Slice and serve.

The best chocolate vegan mug cake out there! Super fudgy, moist and perfect anytime you need a chocolate fix, quick! Ready in 1 minute.

Chocolate Vegan Mug Cake

all purpose flour

canola oil, melted coconut oil

non-dairy milk

dairy free chocolate chips

Add the flour, cocoa powder, sugar, salt and baking powder to a mug. Stir or whisk to combine.

Pour in the oil, non-dairy milk and vanilla into the mug with the dry ingredients and stir well with a spoon. Sprinkle the chocolate chips on top.

Cook in the microwave for 40 seconds. It will likely be a little undercooked in the middle at this point, which is my preference, but if you want it cooked more, microwave it another 10-20 seconds.&nbsp;

Serve immediately.&nbsp;

https://content.jwplatform.com/videos/Y4bv0BRh.mp4

The filling for this luxurious, silky smooth vegan chocolate pie is made with just 4 ingredients! This pie is a chocolate lover&#x27;s dream.

Vegan Chocolate Pie

silken tofu

chocolate chips

almond milk

recipe Easy Vegan Pie Crust (|

Coconut Whip (| homemade

chocolate shavings, optional for top

Prepare the pie crust: If using my recipe for Easy Vegan Pie Crust, prepare as instructed, transfer to a pie pan, poke holes in the bottom several times with a fork, and bake for 15-20 minutes at 350 degrees F. Remove and let cool while you make the filling.

Make the chocolate filling: Melt the chocolate chips in a microwave in 30 second intervals, stirring in between, until melted. It took me 1 1/2 minutes. Let it cool for a few minutes. Then add the melted chocolate chips to a blender along with the silken tofu, almond milk and sugar. Blend until very smooth.

Pour the filling on top of the crust. Place in the refrigerator to chill for at least 2 hours. The pie will firm up as it cools.

Once the pie has chilled, top with coconut whip cream and chocolate shavings, if desired. You can also serve each slice with a dollop of coconut whip. Serve and enjoy!

A simple but delightful dessert made from fresh strawberries and rhubarb! &nbsp;Irresistible!

Strawberry Rhubarb Crisp (Vegan)

C Diced Rhubarb

C Diced Strawberries

tbsp Flour

C Organic Granulated Sugar

1.5 C All Purpose Flour

1.5 C Quick Oats

C Brown Sugar

Salt

tsp Vanilla Extract

C Vegetable Oil

Preheat oven to 375 degrees.

Wash and Dice Rhubarb and Strawberries into a large bowl. &nbsp;Add Sugar and flour and mix well. &nbsp;Pour into 9 X11 baking dish.

Use the same large bowl adding all the dry ingredients for the topping. &nbsp;Mix well, then add the vanilla extract and oil. &nbsp;Mix well.

Pour topping evenly over the Strawberry Rhubarb filling. &nbsp;

Place uncovered in the oven to bake for approximately 35 minutes. &nbsp;Check frequently and remove one topping has turned golden brown!

Serve after cooled slightly, topping with vegan whip cream or ice cream! &nbsp;Everyone is going to love you!!

A delicious Scrappy Cooking recipe with only 5 ingredients that anyone can make!

Oat Pulp Truffle Recipe

oat pulp (start with 1 cup, you can add more if needed)

peanut butter (drippy)

maple syrup

cocoa powder (for coating)

Combine the oat pulp, peanut butter, maple syrup and salt until a smooth batter is formed. Place in the fridge for at least 1 hour until the mixture is more firm, and able to be rolled into balls. 

Using clean wet hands, roll the mixture into truffles. Add the cocoa powder to a plate, and roll the peanut butter truffles to coat. Alternatively, roll in shredded coconut or crushed walnuts, depending on preference. 

Enjoy immediately, or store in an air tight container for up to 3 days. 

Microwave Cake (AKA Emergency Cake)

soy milk (unsweetened)

tbsp vegan yogurt (I used coconut)

apple cider vinegar

tsp vanilla extract

coconut sugar

tsp baking soda

In a bowl, combine the soy milk, coconut yogurt, apple cider vinegar, maple syrup and vanilla extract. 

Add the flour, cocoa powder, coconut sugar, baking soda and salt and gently stir until a smooth batter is formed. 

Transfer to a greased microwave safe container (I used a 6 inch microwaveable round glass container). Microwave on full power (800W) for 5 to 6 minutes. 

Remove from the microwave and check to see if the cake is cooked. Microwave in additional 1 minute increments if needed. Allow to cool before removing from the container.

Alternatively bake at 350F for approximately 25 minutes.

Ice as desired and enjoy. 

It doesn&#039;t get simpler than this yummy vegan chocolate mousse inspired by chocolate chantilly!

Easy 2 Ingredient Chocolate Mousse

dark chocolate (70%

hot coffee (or tea)

Fill a medium sized bowl with ice and water. 

In a second medium sized bowl, add the chocolate. Pour hot coffee over top, and stir until the chocolate is completely melted. 

Stack the bowl with the chocolate on top of the ice water to cool, and whisk vigorously, for five minutes. It will begin to thicken. 

Remove from the ice water and stir until you get a fluffy mousse consistency. Transfer to bowls or cups and enjoy immediately, or store in the fridge for up to 4 days. It is also delicious with orange zest on top. 

These frozen S&#39;mores are a refreshing and entirely plant-based twist on the classic yet are delicious and gooey like your campfire s&#39;mores. Made with coconut whipped cream, vanilla protein powder, and vegan chocolate chips sandwiched between crunchy and nourishing Graham crackers for the same marshmallow crème flavour without any dairy dilemma. They are perfect for meal prep, freezer-friendly, and party pleasers that tend to disappear in minutes no matter how big a batch you make.

Frozen S’mores

255 g coconut whipped cream

vanilla protein powder

graham crackers

vegan chocolate chips

Let your coconut whipped cream thaw so it is mixable, or leave it in the fridge overnight.

Mix in 1 scoop of protein powder until smooth.

Melt your chocolate in the microwave in 30-second increments, stirring in between so it doesn't burn.

Lay out 6 graham crackers and spread your chocolate overtop.

Spread your coco whip marshmallow filling evenly on top then add the remaining graham crackers on top.

Place in the freezer to set.

You can eat them after 10 minutes or store them in the freezer for later.

Take them out 15 minutes before you’re ready to enjoy!

Top 9 easy vegan dessert recipes from across the web

The most viewed easy vegan dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

3-Ingredient Vegan Chocolate Mousse...

Vegan Brownies

Chocolate Vegan Mug Cake

Vegan Chocolate Pie

Strawberry Rhubarb Crisp (Vegan)

Oat Pulp Truffle Recipe

Microwave Cake (AKA Emergency Cake)

Easy 2 Ingredient Chocolate Mousse

Frozen S’mores

Top 9 easy vegan dessert recipes from across the web

The most viewed easy vegan dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3-Ingredient Vegan Chocolate Mousse...

Vegan Brownies

Chocolate Vegan Mug Cake

Vegan Chocolate Pie

Strawberry Rhubarb Crisp (Vegan)

Oat Pulp Truffle Recipe

Microwave Cake (AKA Emergency Cake)

Easy 2 Ingredient Chocolate Mousse

Frozen S’mores

The most viewed easy vegan dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine