Triple chocolate vegan pudding! I found this on GoDairyFree.org. I haven’t really made a lot of vegan pudding—I like pudding, I don’t know why I haven’t experimented with it more—but this is something obvious that never occurred to me! Use a vegan chocolate milk instead of regular vegan milk! A-duh! This also has cocoa powder and chocolate chips, in addition to So Delicious chocolate coconut milk. So, yeah. Come at me, bro.
Speaking of chocolate, Melissa at Vegenista veganized this chocolate, cherry, and pistachio tart by Giada di Laurentis. Isn’t it glorious? I’d say she’s outdone herself, but this little beauty is really her average work (girl composes a mean salad, too). Is it too late for Christmas desserts? NO. It’s not even Epiphany yet! Really, anytime is the right time for chocolate tarts.
Get the recipe and see more delectable photos at Vegenista, where Melissa documents her fabulous SoCal vegan lifestyle (including recipes).
Product review: Rawmio raw chocolate truffle cake! »
When I first got into raw foods in college, I was shocked by the amount of raw desserts that are mostly made of nuts and oil. I’ve got nothing against nuts and oil, especially when they’re high quality—it’s just a very different food experience than, say, fluffy vegan cake or a flaky crusted pie. I think a lot of folks experimenting with raw foodism get excited about raw desserts but end up not loving them due to their overwhelming density.
When Alex Malinsky, mastermind of Rawmio, told me he was coming out with a raw chocolate truffle cake, I was skeptical. Would it be way too dense? Would it go bad after only a few days? Would it have that funky aftertaste so many raw desserts have due to bad flavor combining? Most importantly, how could a raw cake be safely transported through the mail?
Turns out all my worries were completely unfounded—Rawmio Chocolate Truffle Cake is downright epic. It succeeds where so many other raw desserts, especially cakes, fail, because it doesn’t try to defy its nature. It doesn’t pretend to be a cooked vegan cake—it goes straight for the truffle-lover jugular. It is rich and fudgy, and uses only certified organic, vegan, raw, and gluten-free ingredients including stone-ground cacao, coconut flakes, cashews, and low-glycemic coconut crystals. It is rich in antioxidants and nutrients while being completely unprocessed, and—best of all—it lasts six months, even unrefrigerated! Talk about convenient!
You can buy a Rawmio cake and serve it on many occasions, or just eat it by yourself! I plan to share, but I could see a raw food lover or couple savoring this for a looong time. That makes it a superb deal, and would satisfy any raw chocolate cravings, for sure.
How does it taste? The crust (coconut flakes, almonds, currants, cacao) is like a Crunch Bar, super crispy and sweet. The topping, or “filling” (coconut flakes, coconut sugar, cashews, cacao, sea salt) is essentially a raw chocolate bar, and I have started using some of the shavings atop smoothies. I really love this cake, and I think those who love raw chocolate or want to give raw desserts another shot should definitely consider giving this a go! Order online at Raw Guru.
Enter the Earth Balance vegan baking contest! Or just admire the recipes! »
Katieg’s Entry: Lemon Curd Cake with Coconut Glaze
This is a super-hard contest, but I though the overachievers among us ought to know about it (the rest of us can just profit from the results): Earth Balance wants you to make delicious baked goods with their products. Duh, easy. Does anyone NOT use Earth Balance in baking?
Except here’s the catch: You have to invent the recipe yourself. That usually doesn’t go so well in my house; we’re still rehashing the Chutney Pie Debacle of 2006. But if you fancy yourself an up-and-coming Isa or Colleen, then by all means, invent away. That’s not the hardest part!
After slaving away over 17 drafts of the perfect Peanut Butter Banana Chia Açai Spice Drops, YOU HAVE TO TAKE A PRETTY PICTURE OF IT! I shall never be a professional chef in the internet age. My food photos are all grainy and dark and show how messy my house is.
After all that, you could win a sweet trip to Vegas, which you will need to recover from the stress of entering this contest. Oh, and there are categories. We already missed pies and cake.
- Cupcakes: Dec. 10 to 16
- Cookies and Bars: Dec. 17 to 23
Go Vegansaurs! Bake and invent! Then share your recipes with us! Those of you who aren’t sneaking in moments to write posts at work can go browse the recipe collection and tell us about the gems.
Banana split bon bons from the Eat Healthy team! You were like, WTF at first, right? But then you read “banana split bon bons” and you were all OMG.
I have no idea what’s going on here but I want these. And I have nothing else to say about these because nothing I could say would be better than Laura’s take on the Almond Dream bon bons; so I’ll leave you with her wise words:
Vegan Bon Bons*, yall. I’m about to go Peggy Bundy on your asses and start screaming for them hysterically during my period LADIES AM I RIGHT?
Jonas found them at the wonderful 26th & Guerrero Market and brought them home to me because he values his life LADIES AM I RIGHT?
Raw Vegan Banana Coconut Cream Mini Pies! Banana pudding with Nila wafers is my ALL-TIME FAVORITE DESSERT so I’m always looking for delicious ways to recreate that taste sensation and this looks pretty g-d tasty! I might make it even easier by rigging some sort of a vegan vanilla wafer no-bake crust. I’m sure a recipe for that exists on this glorious internet of ours? I love the internet*!
*except for when I hate it.
Homemade vegan rainbow Oreos! »
Look at those beauties! From Short and Sweets blog. They’re just brimming with pride! If there’s one thing I like, it’s desserts that are proud of their homosexuality.
And please, nobody make the red dye is from beetles comment. There is plenty of red dye that is not made from bugs. Look it the hell up.
Vegan S’mores Whoopie Pies from the brilliant Chocolate Covered Katie, who loves to make delicious foods that we love and so, by association, we love her. Bake me at least ten and I’ll do a sexy dance for you in return. A sexy dance WITH the S’mores, which is just me shimmying out the door to eat the rest of the S’mores. SEXY SEXY.
Vegan Hacker on Tuesday night! Bake some vegan Twinkies! »
Is anyone signed up for this event? It looks like fun, but I cannot go, as I am the
self proclaimed Twinkie Queen of San Francisco—it simply would not be fair to the other hackers!
If you’ve never heard of Vegan Hacker, let me give you the lowdown: You reconfigure non-vegan recipes to make them vegan. Got it? And Tuesday night is all about vegan twinkies! This is the recipe you’ll be using, and the ingredients will be provided. However, you can bring whatever you want to spruce it up. Creativity is encouraged. LEMON twinkies with raspberry filling? Chocolate twinkies with mint filling? Pina Colada! Raspberry Mocha! Banana chocolate! The possibilities are endless.
If you need any help or baking tips, let me know in the comments! I do this five days a week at Source. Vegan twinkies are my livelihood!
Vegan Hacker: Twinkie Times is on Tuesday, Feb. 28, at 6 p.m. at Noisebridge (2169 Mission St.). It’s FREE! Email to RSVP or ask questions.