Tag Archives: Vegan Treats

Pumpkin Spider Web Donuts

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It’s tradition for me to fly out to Vegas every Fall to spend quality girl time with my dear friend/beauty professional/plant-based nutritionist/writer, Ashley Diana, and to collaborate on some fun Halloween recipes!  This is our third year and going strong.  Normally, our Halloween Extravaganza includes a gazillion recipes for you to put on a fabulous party, but this year we kept it simple and are thrilled to bring to you four amazingly delicious and easy recipes that you could actually enjoy all year long, so long as you have pumpkin spice and a can of pumpkin puree in your pantry ;-).

Pumpkin Spider Web Donuts, Spider Egg Donuts Holes, Pumpkin Spice Cashew Milk, and a Goulish Martini.

Why the short menu this year?  So many exciting things are happening in our lives!  Ashley is expecting a baby in just a few weeks, she just launched her Marvelous Milkshakes at Violet’s Vegan Restaurant, and in addition to my business growing (workin’ my magic in the kitchen pretty much 24/7), planning for my brand relaunch from My Eclectic Kitchen to Yvonne’s Vegan Kitchen, I flew out to celebrate the arrival of Ashley’s baby.

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Ashley’s closest friends and I put on the most beautiful baby shower, and I almost can’t believe I made all the desserts, including a 2-tiered cake.  It was a jam-packed weekend filled with so much love, boisterous laughter, and delicious food, leaving us feeling like superheros when all was said and done.

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So, let’s begin.  Here’s how it works.  She and I brainstorm ideas, I create the actual recipe, and Ashley styles, photographs, and edits the photos. #TeamWork

I actually make these donuts and sell them around Los Angeles in the fall.  If you feel like just picking up a donut, click here to find out which stores carry my goods.  Give them a call first to see if they have any more in stock.  Lastly, if you want to make this recipe into donut holes, check out our Spider Egg Donut Hole recipe, here!

Hope you enjoy!

 

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PUMPKIN SPIDER WEB DONUTS

Time: 45 minutes

Yields: 7 Donuts

INGREDIENTS

    • 2T + ½ Cup Oat Flour
    • 1/2 Cup Potato Starch
    • 2 Tablespoons Arrowroot flour
    • ½ teaspoon xanthan gum
    • ¼ teaspoon sea salt
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ Cup coconut sugar
    • 1 Tablespoon flax meal
    • 1/2 teaspoon + 1/8 tsp pumpkin pie spice
    • ¼ Cup Pumpkin puree
    • ¼ Cup oil Grapeseed or almond butter(smooth)
    • ¼ Cup filtered water
    • 1/2 teaspoon vanilla extract

Chocolate coating

  • 2 cups chocolate chips
  • 3-4 Tbsp coconut oil

DIRECTIONS

  1. Preheat oven at 350 degrees F.
  2. In a medium bowl, add all the ingredients together and mix until combined
  3. Scoop batter into donut pan and bake for 12 mins
  4. Allow donuts to cool completely
  5. Place chocolate chips and coconut oil into a deep small bowl. Place in microwave and cook for 35 seconds. Remove bowl, mix the chocolate and oil together, then place back in the microwave for 35 more seconds. Mix completely.
  6. Line a cookie sheet with parchment paper. Dip each donuts, allowing excess chocolate to fall back into bowl and place the chocolate-coated donuts onto parchment paper.
  7. Allow the donuts to set in refrigerator for about 30 minutes.
  8. Decorate with decorator icing. Can buy it from the store or make it with 1cup powdered sugar and about a Tbsp water.

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Spring and Easter Sweets and Treats!

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.

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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.

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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.
photo-117As 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.

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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.
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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.

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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!

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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!          IMG_6522

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.

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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,

Yvonne

 

 

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Raw Goji-, Cranberry and Coconut Truffles

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I was introduced to date-nut balls, raw vegan bliss balls, raw chocolate truffles, whatever-you-want-to-call-’em, by Kimberly Snyder in her “The Beauty Detox Solution” book; she calls them raw cacao balls.

As you may already know, I come from a very large family. I am the youngest of 6 daughters and the auntie to 15 kids. When I go to a family event or just visit family, I’m usually never empty-handed.  Since having a sweet tooth is a common trait in my family, I usually come over with sweet gifts to bear.  I am delighted that my mom, sisters and their kids enjoy vegan and gluten-free treats!  And I am even more delighted when my raw vegan treats are a hit.  Some of the pickiest eaters in the family usually pick up a chocolate cacao ball, they don’t love it, then they try the raw goji-, cranberry and coconut truffles and they come back for more!

Here’s the super simple recipe.  I hope you and your family enjoy them!

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Raw Goji-, Cranberry and Coconut Truffles

1 1/2 Cup , plus more, about a 1/2 Cup for rolling Unsweetened Coconut Flakes

1/2 Cup Dried Cranberries

1/3 Cup Dried Goji Berries

3/4 Cup Almond Flour

1/4 Cup Coconut Nectar

1/4 Cup Coconut Oil, melted/in liquid state

2 tsp Non-alcohol Vanilla Extract or 1/4 tsp Vanilla Bean Seeds

Pinch of Sea Salt ( I use a fine Himalayan sea salt)

 

1.In a food processor,  add almond flour and coconut flakes and process until finely ground. For at least a minute.

2. Add the dried cranberries and goji berries and pulse a few times to combine and until you reach a texture of your liking.

3. In a medium bowl, combine the coconut nectar, coconut oil, vanilla and sea salt until sea salt is dissolved then add to the mixture in the food processor into the bowl and mix well using your hands.  After all the ingredients are incorporated, I like to refrigerate the mixture just so it’s more firm and easy to work with.  This way, they’ll be more round and not flat-bottomed.

4. In the meantime, line a 1 quarter sheet pan or tupperware with parchment paper (and wash dishes?).  After about 7-10 minutes, remove the mixture from the refrigerator and scoop the truffles, about 8-10 of them.  I use a .8 of an oz. ice cream scooper.  I have also just used a spoon to scoop them. Once you scoop a ball, round it out with your hands then roll it into coconut flakes and place onto the lined sheet tray or plate.  Refrigerate immediately until hardened.

Enjoy!

 

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