Three-ingredient vegan desserts that don’t compromise on crunchiness and taste. Now these are sweet-tooth pleasing, quick and easy to put together the type of vegan food that everyone want in their mouth.
BANANA NUTELLA COOKIES
The easiest, healthiest, most delicious cookie recipe you can have for breakfast, lunch, dinner and snacks.
Note: To be clear, nutella in this recipe is one vegan nutella you could find here.
- 1 1/2 cups GF old-fashioned oats
- 2 very ripe bananas
- 6 tbsp dairy-free nutella
- Preheat the oven to 350 degrees.
- In a bowl, peel and mash the bananas with a fork.
- Add the oats and nutella and mix until evenly incorporated.
Using a tbsp measure, scoop mixture onto a lined baking sheet. They don’t really spread, so you may way to flatten them a bit with your fingers. Bake for 13-15 minutes, until slightly brown.
CHOCOLATE AVOCADO PUDDING
- Meat from 2 large avocados (or 3-4 small)
- 1/2 cup cocoa
- 1/2 cup maple syrup
- optional: tsp of vanilla, tsp of cinnamon
- a few splashes of dairy free milk if needed (I used almond milk)
2-INGREDIENT OATMEAL COOKIES
- 2 large, very ripe bananas (peel should have black spots), peeled
- 1 cup rolled oats (quick or old-fashioned, not instant; GF if needed)
Preheat oven to 350F. Line a baking sheet (parchment, foil or silpat) or lightly grease/spray with cooking spray.
In a medium bowl, mash the bananas with a fork until almost no lumps remain (mixture should be almost liquid if using really ripe bananas). Stir in oats until well-blended. Let mixture stand for 5 minutes. Mix in any optional ingredients, if using.
Drop by heaping tbsp onto prepared baking sheet about 1 inch apart (they don’t really spread). Bake in preheated oven for 13 to 15 minutes until golden brown and firm to touch at the center. Transfer to cooling rack and cool completely.
LIGHT FLUFFY SCONES
Easiest Scones Ever – Light, Fluffy, Vegan, and Only 3 Ingredients.
- 2 cups fresh Self-Rising Flour, plus 1 to 2 Tablespoons of additional flour if necessary*
- 2 Tablespoons Sugar, plus 1 teaspoon
- 1 1/2 cups canned room temperature Coconut Milk, stirred, plus 1 Tablespoon
Preheat the oven to 425 degrees F.
In a medium bowl, mix flour, sugar, and any additional stir-in’s together.
Stir in coconut milk until just combined, don’t over-mix.
Dump the mixture onto a floured surface and very gently fold 4 to 5 times until mixture is a nice even texture and no longer sticky. Do NOT over-mix the dough or it will become tough. The texture of the dough is dependent upon the additional flour added during this step. If your dough is still too sticky, add more flour and fold a couple more times. The dough should be a lovely texture that is not sticky, but also not dry. Be very gentle with it.
Shape into an 8 inch square and cut into 8 triangles using a pizza cutter or sharp knife. It should be about an inch thick. Keep pieces together.
Brush the additional Tablespoon of coconut milk on the tops and sprinkle with the additional sugar.
Bake on a parchment lined baking sheet, on the top rack of the oven, for 17 to 20 minutes.
Let cool for 2-3 minutes before adding any optional glazes.
Serve immediately with jams, butters, fresh fruit, tea, or coffee.
Note: You must use fresh self-rising flour for this recipe. Stale or old self-rising flour loses it’s rising power with time. You will end up with wallpaper paste instead of fluffy scones if you use it.
PEANUT BUTTER MOUSSE
Put this on a banana and experience instant bliss. Go wild and put it on everything.
- 1 can full fat coconut milk (alternatively, 1/2 can coconut cream)*
- 3-4 Tbsp salted, natural creamy peanut butter
- 2-3 Tbsp agave nectar, maple syrup or powdered sugar (or honey if not vegan)
Chill your coconut milk overnight. In the morning, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a chilled bowl. Leave the liquid in the bottom of the can and reserve it for use in smoothies, baked goods, etc.
Using a mixer, beat until creamed together, light and fluffy – about 45 seconds.
Add peanut butter, starting with 2 Tbsp and adding from there to desired taste.
Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.
Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse.
Eat as a mousse topped with plain coconut whipped cream, bananas or chocolate sauce. Alternatively, use as a dip for fruit/baked goods. If using as a frosting, don’t frost your muffins, cookies and cakes, etc., until just before serving as it needs to be chilled right up until serving.
Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.
RAW MULBERRY COOKIES
Low-fat raw mulberry cookies. These 80/10/10 low-fat cookies have a texture that is on point and they taste incredible.
- ½ cup dried white mulberries
- 5 large medjool dates
- 2½ – 3 tbsp shredded coconut.
Blend all ingredients in a high-speed blender or food processor until you get a uniform dough.
Scoop out about 1 tablespoon of mixture, roll into a ball then flatten into a cookie shape.
Store in an air tight container in your refrigerator.