@lou you should make some of these next time!

@noll-fyra you should make some of these next time! 

![Berry Brownies](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/IMG_8735-2_1_ojcaax/1528260344.jpg/w=700)

#### Simple and easy berry brownies! Thanks to my mom for this amazing recipe. She’s been plant based for 8 months now and is never turning back. Words cannot express how proud I am of her. These brownies are a perfect combination of fruit and chocolate. You can serve them warm or even better chilled from the fridge. You can adapt this recipe very easily as well. These are oil free and you have the option to use sugar or not, as I will give a few options to choose from.

#### My favorite combination with fruit is raspberries so I went with those. You may feel free to use your own favorite fruit in this recipe. I will probably experiment with a different combination the next time I bake these. Alright my friends, let’s not waste any more time and dive right into this creation!

## **Very Berry Chocolate Brownies**
##### Serves: **4** 
##### Active Time: **30 minutes**

#### **Ingredients**
- 1 1/2 cups whole wheat pastry flour (sub whatever you have)
- 4oz/115g unsweetened chocolate
- 1/2 cup dry sweetener (cane, date, maple, brown) or sub this with 8 medjool dates
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup raw cacao (or sub cocoa)
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/2 cup unsweetened apple sauce
- 1/2 cup your favorite jam/jelly
- 1 cup of berries of choice

### *Method*
1. Preheat your oven to 350°F/180°C.

2. Grease a baking pan and line the bottom with parchment paper.

3. Melt down your unsweetened chocolate and side aside.

4. Mix your apple sauce, sugar, and jam/jelly.

5. Add the vanilla extract and melted chocolate to your apple sauce. 

6. Now sift in the flour, cacao, salt, baking powder, and baking soda.

7. Fold in your berries of choice with a spatula.

8. Spread your batter onto the baking tray, it will be thick.

9. Bake for 18 minutes and let them cool. You can also chill them in the fridge for a few hours.

10. Enjoy your berry brownies!


![Berry Brownies](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_8735-2_1_ojcaax/1528260344.jpg/w=700)

#### Simple and easy berry brownies! Thanks to my mom for this amazing recipe. She’s been plant based for 8 months now and is never turning back. Words cannot express how proud I am of her. These brownies are a perfect combination of fruit and chocolate. You can serve them warm or even better chilled from the fridge. You can adapt this recipe very easily as well. These are oil free and you have the option to use sugar or not, as I will give a few options to choose from.

#### My favorite combination with fruit is raspberries so I went with those. You may feel free to use your own favorite fruit in this recipe. I will probably experiment with a different combination the next time I bake these. Alright my friends, let’s not waste any more time and dive right into this creation!

## **Very Berry Chocolate Brownies**
##### Serves: **4** 
##### Active Time: **30 minutes**

#### **Ingredients**
- 1 1/2 cups whole wheat pastry flour (sub whatever you have)
- 4oz/115g unsweetened chocolate
- 1/2 cup dry sweetener (cane, date, maple, brown) or sub this with 8 medjool dates
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup raw cacao (or sub cocoa)
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/2 cup unsweetened apple sauce
- 1/2 cup your favorite jam/jelly
- 1 cup of berries of choice

### *Method*
1. Preheat your oven to 350°F/180°C.

2. Grease a baking pan and line the bottom with parchment paper.

3. Melt down your unsweetened chocolate and side aside.

4. Mix your apple sauce, sugar, and jam/jelly.

5. Add the vanilla extract and melted chocolate to your apple sauce. 

6. Now sift in the flour, cacao, salt, baking powder, and baking soda.

7. Fold in your berries of choice with a spatula.

8. Spread your batter onto the baking tray, it will be thick.

9. Bake for 18 minutes and let them cool. You can also chill them in the fridge for a few hours.

10. Enjoy your berry brownies!


Vegan Very Berry Brownies Recipe

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Make your very own banana Hostess Ding Dongs with a healthy, vegan twist!

![Banana Hostess Ding Dongs](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/resizedarticle_oeosrr/1524798988.png/w=700 "Banana Hostess Ding")

#### Here’s a throwback to my childhood of horrible junk food and sweets! These are some cupcake ding dong clones with my own personal twist on it. I created some banana cake peanut butter filled chocolate ding dongs. I am a huge fan of anything baked with banana so this idea popped in my head the other day. I tried to make these as clean as possible since I’ve been sugar-free for a month and don't consume oil or butter anymore.

#### I made the cakes not too sweet because the filling itself was very sweet, and the chocolate will have some sugar in it since it's hard to find vegan chocolate without any added. So feel free to add more sweetener to the cakes part of the recipe! If I wasn’t using chocolate and a peanut butter filling and just made regular banana cake or bread I would personally have stepped up the sweetener and added more. Now let’s get into the recipe for these treats below!

## **Banana Hostess Ding Dongs**

##### Serves: **4**
##### Active Time: **30 minutes**

### **Ingredients**
**For the cakes:**
* 3 cup spelt flour (or whichever you prefer)
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 cup maple syrup (I used the maple guild vermont maple syrup)
* 3/4 cup vegan butter or coconut oil (I subbed this for 1 cup applesauce)
* 1 tsp vanilla
* 3 vegan eggs (I used Bob's Red Mill vegan egg replacer)
* 4 ripe bananas
* 1.5 cup plant milk
* 1.5 tbsp apple cider vinegar

**For the peanut butter filling:**
* Coconut sugar to taste (or date sugar, cane sugar)
* 1/3 cup coconut cream (I used lets do organic creamed coconut)
* 2 tbsp PB2 (any powdered peanut butter will do)
* 1 tbsp plant milk

### **Directions**
**For the cakes:**
1. Preheat your oven to 350F/180C
2. Mix the plant milk & apple cider vinegar in a bowl and let sit. Also mix the vegan egg and let sit in a separate bowl
3. Now mix all the dry ingredients in another bowl
4. In another separate bowl, smash the bananas, mix in the maple syrup, vanilla & vegan egg
5. Now mix the wet & dry ingredients together and mix including the milk/apple cider vinegar
6. Line a spring form pan with parchment paper and pour your batter
7. Bake for 30 minutes or until a toothpick comes out dry in the middle
8. I used a cookie cutter thats circular to cut out my shapes, you should probably do the same!

**For the filling:**
1. Mix everything together in a bowl and use a hand mixer until it all comes together
2. Fill up a piping bag with your filling and use this to fill in the cakes
3. After they have cooled a bit you can either test your luck and try filling them without drilling out the center with some sort of circular tool. I pulled out the centers with an apple core tool and filled them and then put the tops back on
4. Once you have filled your cakes, put the tops back on and prepare your chocolate

**For the chocolate coating:**
1. Melt any vegan chocolate and cover your cakes as you like. I got dirty with my hands and went to town. There really is no wrong way of doing this.
2. Make sure to have a cooling rack with parchment paper underneath while the chocolate drips and sets
3. Let them sit until the chocolate hardens and after that you can leave the cakes at room temperature and they should last a few days if they can even make it that long without being eaten!


Banana Hostess Ding Dongs Recipe

now that halloween is coming, the colour scheme of this cheesecake seems fitting! 👻🥧

Wow cool! I had an amazing raw cake and now I wanna see how I can make some raw cakes and this doesn’t seem too hard! I’m not confident of baking so going raw is an appealing option. Your photos are SO BEAUTIFUL too!!!

For raw cakes do you always have to freeze them first to make them hard?

Try this simple, no-bake vegan cheesecake that delivers on both taste and texture!

![Vegan Cheesecake](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_6621_Post_nbowfn/1519978380.jpg/w=700 "Vegan Cheesecake")

#### What is up my friends welcome back! Today I bring you a simple no bake cheesecake recipe that delivers. I’ve tried so many ways of perfecting vegan cheesecake. It’s really hard to pull off the perfect texture and taste but I’ve got to tell you that this cheesecake is the best I’ve ever done! Read on for the recipe.

#### I decided to do a multi-colored cheesecake. The only way I was able to achieve this was to create two cakes and combine them at the end. I didn’t feel the need to purchase a special divided pan just to have the color idea I wanted so I just made more!

#### If you want to do exactly what I did then you need to create two cakes and just repeat the crust ingredients twice. I’m giving you both flavors for the filling so you have options my friends! I have done a triple berry filling before but never something like tangerines. I have to admit I favored the new flavor this time around. I am not sure if it was because it was new to me or if it was just that good, but whatever it was, this case turned out to be a win! So let’s get into this very simple recipe below.

## **No Bake Vegan Cheesecake**

##### Serves: **8**
##### Active Time: **20 minutes**

### **Ingredients**

**Crust:**
* 1 cup nuts of choice (I used cashews, hazelnuts, and walnuts)
* 5 oz date paste or 10 Medjool dates pitted
* 1/2 cup toasted shredded coconut

**Filling:**
* 8 oz plain vegan cream cheese (I used the version from Daiya Foods)
* 1/2 cup unrefined coconut oil (not melted)
* 1/2 cup agave or liquid sweetener of choice
* 1 cup mixed berries
* 1 tbsp starch (I used arrowroot & cornstarch)
* 1 tsp vanilla extract
* 1 tsp [Rawnice Blue Spirulina](https://www.rawnice.com/collections/all-products/products/blue-spirulina)*

**Filling Option 2:**
* 8 oz plain vegan cream cheese (see above)
* 1/2 cup unrefined coconut oil (not melted)
* 1/2 cup agave or liquid sweeter of choice
* 2 tangerines or tangelos
* Grated peel of only 1 tangerine or tangelo
* 1 tbsp starch (I used arrowroot & cornstarch)
* 1 tsp vanilla extract
* 1 tbsp [Rawnice Dunaliella Salina](https://www.rawnice.com/collections/all-products/products/dunaliella-salina)*

**Use coupon code rusticvegan15 for 15% off*

### **Directions**
1. Add crust ingredients to food processor, then pinch between fingers to see if it sticks together.
2. Use parchment paper on a spring form pan at the bottom and press your crust firmly until smooth.
3. Stick into the freezer for 20 minutes while you finish the filling.
4. Add all filling ingredients to a blender and mix.
5. Remove crust from freezer and pour the filling then return it to the freezer overnight.
6. Garnish with whatever fruits you like and enjoy!


No Bake Vegan Cheesecake Recipe

I never knew you could achieve such a creamy texture with just bananas and coconut water! #mindblown

oh great this doesn't require any baking!

Miren en la app también pueden encontrar diferentes tipos de artículos como estas recetas <3 @monimassaro, @camivegan, @felipeguerrero, @johnnycactus, @analysalcedo2, @merikarapetyan, @alexandra16, @veganintheworld

These unicorn muffins are a creamy, healthy, bite-sized fantasy!

![Unicorn Banana Nice Kream Muffins](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/unicorn_nice_cream_tsoeys/1545182861.jpg/w=700)

#### These creamy muffins are made with a blend of bananas and coconut water - so tropical and healthy! Swirl a bit of colorful powders for the unicorn look, and voilà! You've created a bite-sized fantasy.

### **Unicorn Banana Nice Kream Muffins**
##### Servings: **9 muffins**
##### Active time: **30 min**

**Ingredients**

_**For the nice cream:**_
* 2 frozen bananas
* 1 cup young thai coconut water
* 1 tsp pink pitaya powder
* 1 tsp butterfly pea powder
* 1 tsp blue spirulina

_**For the muffins:**_
* 1 cup gluten free granola of choice
* 10 medjool dates pitted
* 1 tbsp unrefined melted
* coconut oil
* pinch of cinnamon
* pinch of salt

**Directions**
1. Put your granola, dates, coconut oil, cinnamon and salt into the food processor and blend.
2. Use parchment paper or muffin paper cups inside your tin and press the muffin mix down firm.
3. Now whip up your bananas & coconut water in a blender till smooth.
4. Separate your nice cream in 3 containers and add each color, then spoon batter one color at a time into the muffins and swirl with a knife for the unicorn look.
5. If you want to add berries, do not add them right away. Put the muffins into the freezer for 15-20 mins until its semi-firm and then press your fruit into the molds, then return to freezer for 1-2 hours. If you don't wait, they will sink to the bottom.

Vegan Very Berry Brownies Recipe

Very Berry Chocolate Brownies

Serves: 4

Active Time: 30 minutes

Ingredients

Method

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