 One of my favorite sweet treats are chocolate brownies. Pair the rich, chocolatey goodness with a glass of cold almond milk, and I am content. For the holidays, my daughter and I decided to do a newer version of our vegan brownies by adding peppermint to this recipe. After all, peppermint is to winter like pumpkin spice is to fall. This recipe is a perfect holiday dessert.  Not only do the brownies taste scrumptious, they are packed with wonderful ingredients. Long gone are the days of making brownies with milk and eggs. These five-ingredient brownies are high in vitamins, minerals, and fiber and require no oven at all. You can actually eat one and not feel like you've totally wrecked your diet, but don't take my word for it. You'll have to make this quick and easy recipe yourself to find out.   Sweet, chocolatey, minty, rich, and only five ingredients!
Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 12 Ingredients:
Nutrition Info: Serving size-1 brownie Calories: 140 Fat: 6.9g Saturated Fat: 3.5g Protein: 2.2g Sugar: 15g Fiber: 4g Sodium: 0.8mg Carb: 15g
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 Once a year at my daughter's school there is a schoolwide enrichment day. On this day off, students choose an enriching activity and report on it when they go back to school. It can be cooking, a science experiment, going to work with a parent, etc. There are so many creative things that the students can do. My daughter chose to do a recipe. Since she is in a nut-free classroom, we made sure the recipe could be enjoyed by everyone. We really enjoy making vegan desserts, and this one was fun to make.  Have you tried SunButter? This product is absolutely wonderful. SunButter is sunflower seed butter made from sunflower seeds and can be used as a nut butter substitute for people with nut allergies. It has a taste and texture similar to peanut butter, and it also has some pretty great benefits. Sunflower seeds help improve cholesterol levels, help improve bone health with minerals like magnesium, phosphorus, and copper, and also help control blood sugar. These are only a few of the benefits. There are many more. Sunflower seeds are an excellent source of protein and contain as much as 40% of your recommended daily intake in a single 100g serving. Try adding some to your recipes, too!   Nut-free, dairy-free, gluten-free, crispy, chocolatey, and only three ingredients!
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Nutrition Info: Serving size-2 cups Calories: 181 Fat: 11.4g Saturated Fat: 6g Protein: 3g Sugar: 14g Fiber: 2.3g Sodium: 18.5mg Carb: 19.8g  I received some amazing products from Blue Mountain Organics. The company sent me the organic almond and organic cashew My Nutty Mylk to try. In addition to being USDA certified organic, they are also PALEO friendly, dairy free, contain no additives, gluten free, and Non GMO. I look forward to using them in sauces, savory dishes, and vegan desserts as well. Since I was responsible for bringing dessert to a work function, I decided to incorporate the cashew mylk into my recipe.  I had a few different dessert ideas, but I finally decided to make the chocolate bark with my daughter's help. We had so much fun making the chocolate peppermint bark during the holidays, and I knew that this would be a blast as well. This recipe does not require many ingredients, and it's definitely kid friendly. In between munching on the dark chocolate peanut gems, we stirred, sprinkled, and made this recipe come to life. The creamy cashew mylk is so silky, rich and smooth that it made me think of at least four other recipes where it will be featured in the near future.  Rich, smooth, creamy, crunchy, sweet, nutty, and only five ingredients to make!
Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 10 Ingredients
Serving size: 2 pieces Calories: 177 Fat: 12.3g Saturated Fat: 7.7g Carbohydrates: 17g Sugar: 8.4g Sodium: 37mg Fiber: 4g Protein: 3g  I am going to keep this post simple, short, and sweet. I am currently working on a vegan children's book, and it's taking up most of my free time. I had to pause and take a break and post a recipe though. When my daughter and I were at Whole Foods the other day trying the TTLA sandwich made famous by Tabitha Brown, we looked for vegan brownies, and I ended up deciding to make my own. I am so glad I did. These vegan brownies are the truth!  What holds the recipe together and gives the brownies that moist, chewy, gooeyness? Pitted dates, of course! Dates are a great source of vitamins and minerals, and they are low in calories and rich in fiber. I also use them in my peanut butter chocolate energy bites recipe.  This is a fun, kid-friendly recipe filled that is literally "hands-on" and easy to make.  Rich, decadent, gooey, nutty, chocolatey, and only seven ingredients to make.
Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 16 Ingredients
Nutrition Information Serving size: 1 brownie Calories: 139 Fat: 7.6g Saturated Fat: 1.8g Carbohydrates: 21.6g Sugar: 13g Sodium: 39.4mg Fiber: 4g Protein: 3g  Before becoming vegan, I made a delicious banana pudding. Whenever we had a family function, and any time I was invited to any type of gathering that required bringing food my banana pudding was requested. I usually made it at Thanksgiving and Christmas, so I knew I needed to do a recipe transformation to make it for Thanksgiving this year. I enjoy making vegan desserts, and I looked forward to transforming the recipe.  This is a simple, two-bowl recipe, and it only takes five ingredient to make.  This is also a kid-friendly vegan recipe, and my daughter enjoyed helping me with it.  Sweet, creamy, rich, and only five ingredients to make!
Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 15 Ingredients
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Nutrition Information Serving size: 1 cup Calories: 181 Fat: 6.6g Saturated Fat: 3.4g Carbohydrates: 47g Sugar: 15.1g Sodium: 189mg Fiber: 0g Protein: 1.2g  My daughter and I were at Barnes and Noble reading books and stumbled across If You Give a Mouse a Brownie. After reading the book, we both wanted brownies and decided to make our own. We had much success with our vegan energy bites, so I decided to go a similar route with the brownies. I was almost out of my Garden of Life protein powder, so I took a chance in adding it to my recipe hoping it would work in the place of cacao powder. It did! My non-vegan husband ate four brownies, so I knew I was on to something. They are very good.  Pulse your ingredients in the food processor until they are combined thoroughly. My secret ingredient is raw organic meal. It is amazing! I am going to try it in other dessert recipes as well.  Once you press your ingredients into your baking dish, allow it to set in the refrigerator to firm up. This will allow you to easily cut it into brownie servings. Although there are not many ingredients to this vegan dessert, it is very rich. I cut mine into small servings, but you may decide to do larger brownies.  Rich, decadent, sweet, and only four ingredients! Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 16 Ingredients
For Serving Scoop of non-dairy vanilla ice cream and chocolate syrup. I used Almond Dream vanilla. Nutrition Information Serving size: One brownie Calories: 89 Fat: 10g Sat Fat: 3g Carbohydrates: 13.8g Sugar: 9g Sodium: 18.8mg Fiber: 3g Protein: 5g What is your favorite non-dairy frozen dessert? I'd love to hear from you and see your variation of the recipe as well! Post your recipe photos #thesensiblevegan. Thank you! Excited about becoming vegan? Get you vegan starter kit today!
 Easter is here! For the past several weeks I have walked through many grocery stores with aisles packed with various Easter goodies. This is my first vegan Easter, and as I browsed through the stores, I picked up several items and was absolutely disappointed at the long lists of GMO and non-vegan ingredients. Well, I decided to make vegan Easter treats for my family. My dark chocolate peanut butter cups are always a hit, but since it is Easter, I decided to make vegan chocolate peanut butter eggs as well.  The recipe is simple and only requires five ingredients to make. The hardest part of the recipes is waiting for the peanut butter eggs to chill before dipping them into the chocolate. Fortunately, I was working on preparing a vegan meal at the same time, so the wait time allowed me to focus on making dinner as well.  Once you mold your peanut butter mixture into egg shapes, they are ready to pop into the fridge! You can use egg molds if you like, but I prefer to mold them by hand.  Rich, creamy, peanut buttery, and only five ingredients to make! Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 13 large eggs or 20 medium eggs Ingredients
Serving size: 1 medium egg Calories: 215 Fat: 13g Sat Fat: 4.7g Carbohydrates: 21.4g Sugar: 15.2g Sodium: 91.3mg Fiber: 1g Protein: 1g Please let me know how you like this recipe. I'd love to hear from you and see your variation as well! Post your recipe photos #thesensiblevegan. Thank you!  The other day an image flashed across my Facebook news feed. It was a photo and link to a chocolate peanut butter bar recipe. The bars looked great, but as I browsed through the ingredients for the recipe, I saw the words "butter" and "heavy cream" among the list. Definitely not. So, I decided to try and make these no bake bars myself, veganized. The first attempt was a fail, but this time I definitely got it right. My husband and daughter approved! This is a simple vegan peanut butter bar recipe that everyone will love.  Only five ingredients are needed to make this decadent no bake vegan dessert. One bite and you will wonder why anyone even needed to add heavy cream or butter to the mix. It's not necessary. There is always a vegan substitute.   Rich, creamy, sweet, chocolatey, and only five ingredients to make! Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 20 Ingredients
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Serving size: 1 bar Calories: 214 Fat: 14.8g Sat Fat: 4.8g Carbohydrates: 19.2g Sugar: 12.9g Sodium: 116.8mg Fiber: 2g Protein: 4.1g Please let me know how you like this recipe. I'd love to hear from you! Post your recipe photos #thesensiblevegan. Thank you!  I was looking forward to Valentine's day and making vegan chocolates for my husband. My daughter and I had a blast making these sweet treats, and we had even more fun presenting them and eating a few as well. My husband really loved his peanut butter cups. They tasted divine, and only require a few ingredients. The recipe for the peanut butter cups is located here in a different blog post. This post will focus on the heart shaped chocolates. They are rich, creamy, and only require two ingredient to make! You can find super heart shaped candy molds in almost every store baking section around Valentine's Day.  I was able find organic chocolate Koala Crisp cereal to give the chocolate the crunchy filling. This cereal is also gluten free and wheat free as well.  Decadent, rich, chocolaty, crispy, and only two ingredients! Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 10 Ingredients
Instructions
Nutrition Information Serving size: 2 candies Calories: 163 Fat: 9.6g Sat Fat: 5.7g Carbohydrates: 19.6g Sugar: 14.4g Sodium: 10mg Fiber: 2.1g Protein: 2.1g Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!  Remember Nestle Crunch and Hershey's Krackel? Well, these are the amazing vegan version, and the taste is absolutely decadent. They are they type of chocolates where you say you'll just have one, but you look down and see that you've quickly polished off three or four...yes. They are the you-can't-eat-just-one type of vegan dessert. This is a quick and easy vegan dessert recipe that serves as an amazing holiday vegan dessert and also any other time as well.  This recipe only takes three ingredients to make: semi-sweet chocolate, organic crunchy peanut butter, and organic cocoa rice crisps. The prep time is less than five minutes, and the results are superb! When making vegan dessert recipes that call for chocolate, I almost always use Enjoy Life products. They are dairy-free, nut-free, soy-free, and non-GMO as well. Most of all, they taste rich, creamy, and smooth.  Sweet, chocolate, crispy, crunchy, smooth, peanut buttery goodness, and only takes three ingredients to make! Author: The Sensible Vegan Recipe Type: Dessert Chocolate Peanut Butter Crispies Cuisine: Vegan Serving: 10 Ingredients
Instructions
Nutrition Information Serving size: 2 candies Calories: 188 Fat: 11.5g Sat Fat: 6.3g Carbohydrates: 21g Sugar: 14.7g Sodium: 21mg Fiber: 2.4g Protein: 3.1g Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you! |
About Tabatha JamesTabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less! Vegan Archives
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