Simple Vegan Sweets

Simple Vegan Sweets

As a vegan, I don’t miss the meat nearly as much as I miss the sweet stuff: ice cream, brownies, cake, buttercream!

😩

But, don’t worry. I wouldn’t let veganism stand in the way of my sweet tooth. So, today I’m sharing with you my three favorite homemade vegan sweets. These treats are so easy to whip up and only use a handful of natural ingredients.

Vegan dessert options are still pretty rare and/or pricey. So, if I want a vegan dessert, I have to make it myself, unless I want to pay $5 for a pint of dairy-free, calorie-bomb ice cream [which, I’ve definitely done] or some other specialty vegan product. But the truth is, making sweets myself is more rewarding and also free of all the additional junk in processed foods.

These three desserts require very few ingredients and varying degrees of effort. Let’s start with the easy one.

Easy: Vegan No-Bake Brownies

Forgive my terrible photos. I’m clearly not a photographer.

Brownies are pretty much the best things ever baked [in my opinion, anyway], which makes these vegan no-bake brownies the best things ever…not baked. They aren’t an exact replica of a traditional brownie, but they are really frickin’ good! They are nutty, gooey, chocolatey, and that ganache is the perfect sweet topping.

The ingredients for the brownie bit are: walnuts, almonds, dates, cacao powder [or cocoa], and salt. You basically throw everything into a blender under it gets all gooey and then press it into a dish and refrigerate. [I’m oversimplifying a teensy bit, but that’s the gist.] Doesn’t get much simpler [or natural] than that!

[Actually it does get simpler, if you read on to the next recipes, but never mind that for now.]

The ganache has almond milk, dark chocolate chips [I always buy the allergy friendly or certified vegan chocolate chips], salt, coconut oil, and powdered sugar.

The recipe is from the Minimalist Baker, and you can find it here. I don’t change anything, except I once swapped the walnuts for pecans and they were still delicious.

Side note: these are a pricey dessert to make due to the nuts and dates – but totally worth it! They are also high in calories [because nuts have a lot of good fat]. I’m a strong believer in the idea that if I put in the work to make something from scratch, then I deserve to enjoy the fruits of my labor guilt-free. [Though I still limit the quantity.] Whereas, buying an overpriced, mystery-ingredient-filled vegan dessert from the grocery store just isn’t as satisfying.

Easier: Vegan Coconut Macaroons

Forgive my terrible nail polish. I’m clearly not a hand model.

Not to be confused with macarons [which can also be made vegan, but would never, ever by any human being be described as easy], these vegan macaroons are little bits of coconut and chocolate heaven. Of course, I love coconut. If you don’t like coconut, just skip down to the next sweet treat [but know that you’re missing out on all the goodness that coconut products offer to us vegans].

Most vegan macaroon recipes call for aquafaba, which I always have, but never feel like using because it requires all that beating. It’s quite time consuming. I wanted something simpler than that…and I found it.

Over at mindfulavocado.com, Amanda provided a super simple macaroon recipe, which I now use to satisfy all my coconut cravings. You can find the full recipe here, but I did modify this one to make it even more simple. Basically, all I do is mix together sweetened coconut flakes [you could pulse in a blender to make them finer, if you prefer], almond flour, maple syrup, a pinch of salt and enough almond milk to make it come together into a thick “batter” of sorts. Then I spoon it onto my silicone baking mat in little ball shapes and bake them at 275° for about 30 minutes [sometimes longer, check frequently.] Then once they are cooled, I dip and drizzle with melted dark chocolate chips.

That’s it.

And they are so good. Slightly chewy, slightly crispy, with the touch of dark chocolate.

😋

Easiest: Vegan Peanut Butter Cups

I made these for Easter, which is why they are shaped like eggs. Or at least, they were supposed to be shaped like eggs…

No matter what shape you prefer, these are sooooo good. And quite frankly, I don’t know why everyone else puts butter and vegetable shortening in them!!! Why complicate matters when you can make these with three ingredients and like two minutes [excluding freezer time]?!?

So, there is no recipe for these treats – which, by the way, are my absolute favorite. It’s too simple for a recipe.

All you need is peanut butter, powdered sugar, and chocolate chips.

Some side notes about these ingredients:

1. The peanut butter needs to be natural peanut butter. And, by that, I mean that the only ingredient in it is peanuts [and maybe salt] – that’s it! No one should be eating that weird oily smooth peanut butter that Jiff is selling anyway. What the heck is that stuff? It’s definitely not peanut butter. But, anyway, I digress. I make my own peanut butter using peanuts and a blender [Ninja], but you can find a jar of natural peanut butter at the grocery store you just have to read the label. Many jars say “natural” and they still have sugars, oils, and god knows what else in them.

[Ok, sorry about that. I’m passionate about peanut butter.]

2. Chocolate chips should be vegan if you are vegan, but if you are not vegan you can use any chocolate chips you want and you will still LOVE THESE PEANUT BUTTER CUPS! I mean, I have yet to meet a human who doesn’t like chocolate peanut butter cups. [Obviously, a peanut allergy will prevent some people from having these…and I am just so so sorry.]

Now, all you have to do is put some peanut butter in a bowl and mix enough powdered sugar to get a thick-ish consistency [there is no right or wrong here]. Then shape however you want and put in the freezer to harden. Then dip or roll or drizzle or coat in melted chocolate chips. Once set, enjoy!

If even that sounds like too much work, look, just put some peanut butter in a bowl, mix in some powdered sugar, and sprinkle in chocolate chips…then go sit on the couch and watch Netflix. Okay?

Sometimes that’s all I’ve the energy for myself.

🤷‍♀️

No shame in my game.

Footnote about eating sweets:

Now, one last thing. I am an obsessively healthy eater, so you may be surprised to see me promoting sweets. But, the truth is, being healthy does not mean that you can never have dessert again [and being vegan definitely doesn’t mean you have to deny your sweet tooth]. We just have to level up our treats. We need to be eating occasional desserts in reasonable [aka small] quantities that contain natural, and healthful ingredients.

That’s it!

I don’t eat these things every day. Truthfully, I eat a sweet treat about once a week at the most. That’s enough for me to feel like I’m not depriving myself.

Food is fuel, but that doesn’t mean we can’t enjoy it too.

And I hope you do enjoy these recipes! If you try one out, let me know! And you can also tag me in a photo on Instagram @no.makeup.mama – though, fair warning, I’m not on social much.

🍮 🍨 🧁

Karis

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