5 Sweet Vegan Treats with No Added Sugars
You won’t believe these sweet treats are completely vegan and sugar-free!
Enjoy these treats as an after dinner treat and feel totally guilt-free.
Vegan Cookie’s & Cream Nice Cream
Ingredients:
2 frozen bananas
1/4 cup cauliflower rice
1 tbsp nut butter
2 tbsp dark chocolate chips
1/8 cup of coconut milk
Recipe:
Slice the frozen bananas and add all the ingredients into a high processing blender or food processor. If you have a regular blender it may take a few blends to break up the frozen bananas but it will still work fine! Enjoy served right away.
2. Chewy Tahini Cookies
Ingredients:
1/2 cup room temperature tahini
1/2 tsp vanilla extract
1/3 cup almond flour (or whole wheat flour, chickpea flour)
1/2 tsp baking soda
1/8 tsp salt
1-1.5 Tbsp water
pieces of dark chocolate (optional)
Recipe:
Preheat oven to 350F. Line two baking sheets with parchment paper.
To a medium sized mixing bowl, add tahini and vanilla. Cream together until smooth.
Add flour, baking soda, and salt. Stir everything together until the dough is uniform but very crumbly. Add 1 tablespoon of water and mix well. If the dough is still too crumbly to roll into balls, add 1/2 tablespoon of water and mix again. (Optional: fold in dark chocolate into the dough).
Scoop the dough using a 1/2 tablespoon and gently roll into balls approximately 2 centimeters in diameter. Place the cookies dough balls onto the two lined baking sheets, making sure to leave plenty of space around each cookie as they spread quite a lot while baking. You do not need to flatten or shape them.
Bake for 7-9 minutes, or until the edges are slightly golden. It is okay if they look underdone in the middle. Remove from oven and allow the cookies to set on the baking trays for at least 5 minutes before very gently transferring to a cooling rack. Enjoy!
3. Best Vegan Apple Crisp
Ingredients:
For the apple layer:
8 cups of sliced granny smith apples
2 tbsps of almond flour
3 tbsps of maple syrup/date syrup (optional)
1 tsp cinnamon
1/4 tsp of nutmeg
For the crumble toppings:
1 1/2 cup almond flour
1 1/2 cup oats
2/3 cup vegan butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
Recipe
Make the apple layer:
Preheat the oven to 375° F.
Peel, cut, and slice 8 cups of apples and place them in a medium-sized mixing bowl.
Sprinkle the sliced apples with 4 tbsp of sugar, 2 tbsp of flour or corn starch, 1 tsp of cinnamon, and 1/4 tsp nutmeg.
Stir the apples until they are evenly coated in the sugar mixture.
Spray an 8 x 8-inch baking dish with a little oil to prevent sticking, then pour the apples into the bottom of the dish and spread evenly.
Make the crumble topping:
Place 2/3 cup vegan butter, 1 1/2 cup flour, 1 1/2 cup oats, 1/2 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, and 1/4 tsp baking soda in a mixing bowl.
Mix well until the butter is incorporated and you have a uniform crumbly mixture. (I find it easiest to use my hands for this step, but you can use the back of a fork or a pastry cutter.
Sprinkle the crumble mixture evenly on top of the apples.
Bake at 375° F for 35 minutes or until the top is crispy and slightly darker.
Let it cool for about 15 minutes before serving to let it firm up a little.
4. Vegan Blondies
Wet Ingredients:
1 can of chickpeas rinsed and drained
1/2 cup of plant based milk
1/2 tbsp of apple cider vinegar
1/3 cup of nut butter
2 tsp of vanilla extract
Dry Ingredients:
3/4 cup of almond flour
4 tbsp of ground flax meal
3/4 tsp of baking powder
1/4 tsp baking soda
1/3 cup dark chocolate chips
Recipe:
Preheat oven 360 degrees and line a baking pan with parchment paper. Process all wet ingredients in a food processor or blender until smooth.
Add all dry ingredients (except chocolate chips) and mix again (don’t overmix though.)
Now add the chocolate chips to the bowl and mix with a spoon.
Spoon the batter into the prepared baking pan. Top with more chocolate chips or chocolate chunks.
Bake in the oven for 25-35 minutes. Let cool and cut into bars. Enjoy!
5. Healthiest Banana Bread
Ingredients
1/3 cup non-dairy milk + 1 tbsp apple cider vinegar
2 tablespoons ground flax seeds
1/2 cup pure maple syrup
1 cup mashed ripe bananas* (roughly 3-4 bananas)
2 heaping tablespoons creamy roasted almond butter (or other nut/seed butter)
1 tsp pure vanilla extract
1 cup quinoa flour
1/2 cup oat flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp baking powder
Recipe:
Preheat your oven to 350F and prepare your baking pan by lining with parchment paper. The pan I used measures roughly 8.5 x 4.4 inches.
In a small bowl, combine your non-dairy milk and apple cider vinegar and allow to sit for about 2 minutes or until slightly thicker. This creates a mock “buttermilk” effect.
In a large bowl, whisk together wet ingredients (maple syrup, mashed banana, nut butter, vanilla, almond milk mixture) along with your ground flax.
Sift in your remaining dry ingredients and mix until combined and a smooth batter forms.
Transfer mixture into lined baking pan and pop into the oven for about 35-45 minutes (you may need to bake for additional 5-10 minutes if mixture looks undercooked). I recommend starting with 35 minutes, checking by poking a toothpick into the center, and baking longer as needed. This time will vary based on the size/shape of the pan you’re using.
Once baked and lightly golden brown on top, allow the loaf to cool for 30 minutes before enjoying or slicing (I know, this is the hardest part!).