Some of the things that I enjoy most about Spring are that we have more daylight, warmer weather, fruit trees and flowers in bloom, and Easter. In celebration of Easter or the magical wonders of the Spring season, I want to share a few of my favorite sweets and treats that have been proven to please everyone, vegans and non-vegans alike!
The first dessert is my husband’s favorite. It is reminiscent of a New York-style cheesecake– my Vanilla Bean “Cheese”cake with Mixed Berry Compote. It looks sinfully delicious and, yet, there is nothing really sinful about it. Unlike the original, cholesterol-ridden version of this “cheese” cake, my version is vegan, gluten-free, and raw. It does not contain any cholesterol and its powerful vitamins, minerals, and enzymes still remain intact. Eating a slice of this is like eating a healthy handful of nuts and fruit.
Another favorite of mine is my Nutty Creamy Chocolate Cake. My non-vegan friends are awestruck when they take a bite into this silky smooth piece of deliciousness– they cannot believe there is not one drop of dairy in this luscious, creamy cake. I have been told many times that this tastes like a decadent truffle cake. At some point, I may even change the name to “Chocolate Truffle Cake” since it is so fitting.
These Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake Tartlets are the size of cupcakes, and they are even better than cupcakes. The combination of the vanilla and the berry cream with the sweet date and nut crust in these tartlets is incredible. I gave these as gifts to some friends who aren’t vegan, and they raved about how amazingly delicious they are.
As you can probably tell from my favorite sweets so far, raw vegan cashew “cheese”cakes, are high up on my list. I have yet to meet one person who doesn’t appreciate the silky smooth, decadent, and delicious vegan “cheese”cake! This next recipe is basically a raw vegan cashew-pistachio “cheese”cake with a whisper of rose and kiss of cardamom. I made this beauty, filled with popular Middle Eastern flavors: rose, pistachio, and cardamom– for my in-laws who are Persian-American. They not only were impressed by the aesthetics, but loved the flavors and textures. I call this a Creamy Pistachio Rose Dreamcake.
I’m a big lover of chocolate, so of course, I need to add a chocolate brownie to my list of favorites. These are my favorite Black Bean Brownies. If you make them for your loved ones, play the guessing game. Have them try your vegan and gluten-free brownie first, then tell them to guess what the secret ingredient is! Best served chilled as a stand-alone treat or served with a scoop of vanilla ice “cream” for brownie a la mode.
My next favorite are Raw Goji-, Cranberry, and Coconut Truffles. They are the quickest to make, and they go fast–either in your fridge at home (by you) or displayed in front of a crowd of guests. These truffles are chewy with the perfect amount of sweetness from coconut, coconut nectar, cranberries and goji berries. I am shocked that the pickiest of eaters will pick one of these up and go back for seconds and thirds. These are great to give out as gifts, too, packaged in recycled jars, tied with pretty ribbon.
Thin Mint Cookies are loved by all. My friends and family, and my readers who have made them for their families have told me they are even better than the original Girl Scout version. Within the snappy chocolate coating lays a crisp chocolate mint cookie. They are minty fresh. If you and your loved ones enjoy mint and chocolate, you will be in heaven with these cookies!
My Yayfair Chocolate Candy are a delight, and are a lot of fun to make, too. This is my vegan version of what used to be one of my favorite nuts and chews candies from See’s Candy Store– the Mayfair candy. This recipe tastes like the real thing, only it’s not bad for you. No cholesterol or refined sugar. It’s simply chocolate candy with dried cherry, walnuts, hemp seeds and vegan date “caramel.” It’s raw and such a wonderful, guilt-free treat!
Last but not least, everyone’s favorite, the classic Chocolate Chip Cookie or Chocolate Chai Cookie. These are easy to make and they are divine. Amazingly, the texture of these cookies is soft, like a Keebler soft-batch cookie. The key ingredients are the garbanzo flour and coconut sugar– the combination of the two helps achieve its soft, chewy texture. I love the flavor of the Chocolate Chai Cookie and must warn you that they are addicting. Since they are so popular among my readers and within my circle of friends and family, I usually give these cookies as gifts.
I hope this post has given you some good ideas for what to cook up this weekend! If you haven’t tried any of these sweets and treats, a good time to try them is now!
I love seeing your My Eclectic Kitchen recreations! Please continue to tag #myeclectickitchen and @yvonne_deliciously_vegan on Instagram, or tag ‘My Eclectic Kitchen’ on Facebook when you post photos of your re-creations! Who knows, I may feature your post on Instagram and Facebook!
One last thing, if you are interesting in an Instagram shout-out, don’t forget to enter my Instagram Shout-out Contest! Ends this Friday, April 18th. Simply:
1) repost any of my photos
2) follow @yvonne_deliciously_vegan and tag #YvonnesShoutoutComp
I hope you are having a wonderful week so far!
In Love and Health,
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