I have been wanting vegan smores for a couple of years now. There are a bunch of other posts on vegan smores, but I thought I would also post one since I was just a little excited about it and I had always eaten all of the marshmallows before I had the chance to make
I got some Mesquite and Maca powder for the first time and also used it for the first time today. I had been wanting to try both of them out, so I decided to make a yummy chocolate mousse pie since I had some lite firm silken tofu in the pantry and thought it would
This beautiful thing is basically a more glorified version of the Mini Carob Cake recipe. Adding cashew cream to anything just seems to take it to a whole other level. If you are looking for something a little less decadent, then I suggest going to the other recipe I mentioned and it’ll do the trick. :}
I’m still on a pumpkin kick and i’ve been loving these little single-serving cakes. I’ve made mini chocolate cakes, carob cakes, buckwheat cakes, blueberry cakes and now pumpkin cakes with carob chips and yummy cashew cream. You can omit the cashew cream altogether for a lighter dessert with less calories, but I think a little
If you’re looking for a very fast dessert that makes two servings / two mini cakes and will help satisfy a chocolate craving, then a mini carob cake might due the trick. It contains no chocolate, but if you’ve tried carob before, you know that is is quite chocolately. These are the perfect size and
I will take almost any excuse to make a raw dessert. I will rarely make them for just myself, but if I can make something for someone else, I am on it. My dad was away for about 4 days, so I took the opportunity to make him a raw chocolate pudding pie with a
A chocolate version of the Vanilla Tapioca Pudding recipe! I made the Vanilla version 3 or 4 times and then had to try a chocolate one. I had never had a chocolate tapioca pudding before. The closest tasting pudding was chocolate chia seed puddings. I like serving both the vanilla and chocolate puddings with either
I finally got an order of tapioca pearls in the mail. Couldn’t seem to find any in any stores around here and was interested in trying some out. A ton of tapioca recipes call for around 2/3 cup sugar :S. Not something I would want to add into a recipe. Non-vegan recipes also call for
A mix between a cream-filled cookie and a dense cinnamoney crumbly cake. When they are popped in the freezer for 30 minutes or so, the frosting and cashew cream tastes a bit like ice cream too. 🙂 I haven’t made too many raw desserts lately…but these are definitely a good way to start back up.
