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  • VEGAN CHILDREN’S BOOK
  • Vegan Recipes
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  • Vegan Reviews

Vegan Recipes: 10 Ingredients or Less

The Best Vegan Pumpkin Bread (Quick, Easy, Oil-Free)

10/23/2022

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Pumpkin spice season is in full swing, so I decided to try my hand at making vegan pumpkin bread. After finishing my credits to renew my holistic nutrition certification, I figured I would try to make an oil-free version on top of that. Since this was my first attempt, I let my daughter give me her honest opinion, and she gave it a thumbs up. This recipe is vegan kid approved, and I look forward to venturing into baking more pumpkin-inspired recipes in the near future.

I enjoy adding pumpkin to smoothies, and my daughter and I love getting vegan pumpkin bread from Sally's Gluten-free Bakery. It is absolutely delicious! Since I was not able to make a bakery run, I decided to make my own, and it turned out well. It's very moist and mildly sweet with hints of cinnamon, ginger, and nutmeg. While I don't make all of my recipes oil-free, I do like to offer a variety of options. I am often asked about oil- free recipes, so I wanted to show you that you can make a delicious no-oil vegan pumpkin bread!
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As I mentioned in a recent Instagram post, pumpkin has amazing health benefits. Pumpkin is considered to be a superfood since it is a natural food that is nutrient-dense and low-calorie. Pumpkin is heart-healthy due to its high potassium content. It is also high in fiber, antioxidants, and vitamin C.

Pumpkin contains cancer-fighting carotenoids which are produced by plants like carrots, pumpkins, and squash with their orange and yellow tints. They fight the effects of free-radicals in our bodies, and this can help combat various types of cancer.

Besides all of this, pumpkin is very versatile. It can be added to smoothies, pies, pastries, breads, soups, and so much more.
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What Kind of Toppings Can I Add to My Pumpkin Bread?

This is your opportunity to get very creative! You can top your vegan pumpkin bread with chocolate chips, pecans, pumpkin seeds, walnuts, or you may choose to not top it at all. The flavor is fabulous all by itself. I decided to add chopped walnuts because they are one of my favorite foods. They contain healthy fats and are rich in fiber.  They are also rich in antioxidants, anti-inflammatory, and gut healthy. 
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The Best Vegan Pumpkin Bread (Quick, Easy, Oil-Free)

Oil-free, flavorful, wholesome, tasty, and only seven ingredients.
 
Author: The Sensible Vegan
Recipe Type: Quick Bread
Cuisine: Vegan
Serving: 8
 
​Ingredients:
1/2 cup maple syrup
1 3/4 cup all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
2 tbsp pumpkin pie spice
1 15 oz. can of solid packed pure pumpkin
1/2 cup plant milk (I used cashew milk.)
walnut topping (optional)
 
Directions:
  1.  Preheat oven to 350 degrees.
  2. Add flour, baking powder, pumpkin pie spice, and baking soda to large bowl and whisk together.
  3. Add pumpkin, plant milk, and maple syrup to dry ingredients and stir thoroughly into a batter.
  4. Pour batter into a parchment lined loaf pan, and bake for 40 minutes, or until toothpick comes out clean.
  5. Allow pumpkin bread to cool in loaf pan for 30 minutes. Remove from pan and slice after it has cooled completely.
  6. Store leftovers in the refrigerator. (4-5 days)

Nutrition Info: Serving size: 1 slice   Calories: 170.3   Fat: 0.1g    Saturated Fat: 0g    Protein: 4g  Sugar: 13.8g    Fiber: 2.3g   Sodium: 104.7mg   Carb: 38.1g


DID YOU MAKE THIS RECIPE? Please share online and tag #thesensiblevegan. 

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Wacky Chocolate Cake

3/21/2021

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Vegan Chocolate Cake
If you have browsed through my vegan dessert recipes, then you know I love using chocolate as an ingredient. From vegan brownies to homemade vegan chocolates, I enjoy experimenting with ingredients to make delicious vegan treats. I had never made a vegan cake before, so this time I thought I would try baking a vegan chocolate cake. I decided to use the Physician's Committee for Responsible Medicine's 21-Day Vegan Kickstart program for my 21-day vegan challenge Facebook group, and I found this amazing recipe in the recipe section of the app. It is absolutely fabulous!  The only modification I made is  doubling the recipe in order to make a two layer cake.

Wacky Cake was said to have its origins in World War II rationing when milk and eggs were hard to come by. Before becoming vegan I regret to say that like many Americans, I consumed a lot of milk and dairy products. However, once I became vegan and learned about animal cruelty and what happens to dairy cows I was devastated. It's amazing how you can live for so many years thinking that you are making healthy choices for your family by buying organic, low-fat milk, or skim milk. I'm so grateful I found the movie Vegucated that was the catalyst to my vegan transformation.

This nine-ingredient vegan chocolate cake recipe is a great example of how you can make a decadent dessert without any animals having to die in the process.
vegan chocolate cake
Sweet, chocolaty, moist, delicious and only nine ingredients!
 
Author: The Physician's Committee for Responsible Medicine
Recipe Type: Dessert
Cuisine: Vegan
Serving: 9
 
​Ingredients:
3 cups unbleached pastry flour
1 and 1/2 cups sugar
1 tsp. salt
3 tsp. baking soda
6 tbsp. cocoa powder
4 tsp. vanilla extract
10 tsp. unsweetened apple sauce
2 tbsp. vinegar
2 cups cold water
 
Directions:
1. Preheat oven to 350. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl; stir with a fork until mixed.
2. In a separate bowl, whisk the vanilla, applesauce, vinegar, and water.
3. Pour the mixed wet ingredients into the dry ingredients. Stir with a fork until well mixed.
4. Pour half of the mixture into a 6-inch round baking dish and the rest of the mixture into another 6-inch round baking dish. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
5. Serve without frosting or with frosting using the recipe below. 

Chocolate Avocado Frosting:  Prepare just before spreading atop cake. Combine two ripe avocados with 6-8 tablespoons each unsweetened cocoa powder and pure maple syrup in a food processor. Process until completely smooth, adding a tiny bit of soy or almond milk if needed for consistency. Taste, adding more cocoa powder or maple syrup for desired taste, plus a pinch of salt (optional).

Nutrition Info: Serving size: 1/9   Calories: 171   Fat: 2g    Saturated Fat: 0g    Protein: 2g  Sugar: 18g    Fiber: 1g   Sodium: 343mg   Carb: 36g
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5-Ingredient Chocolate Chunk Granola

8/31/2019

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Easy vegan granola
Granola is a staple in our home. We eat granola bars, granola bites, granola cereal, and love making our own vegan granola as well. When we're not making our own, we absolutely love Made Good products. This recipe contains some of my favorite ingredients: dates, dark chocolate, and protein powder.


vegan granola ingredients
People often talk about vegan food being too complicated, tedious, and expensive. One of the most inexpensive and versatile vegan foods are oats. They can be used a variety of ways, and they are nutritious and filling as well. I used gluten-free rolled oats to prepare this recipe. You can toast them before adding them to the recipe or leave them raw. I prefer leaving them raw.

Dark chocolate finds its way into many of my vegan dessert recipes. It's not too sweet, packed with antioxidants, and adds the perfect touch to the granola bars. 

This recipe is a hit with my husband and daughter, and I hope you love it, too! I am happy to make wholesome granola for my family. In the past when I was not as mindful about ingredients and picked just any old granola off the shelves, I was basically basing it off the price of the product versus the health benefits and quality.

Sadly, there are a vast number of granola products on store shelves packed with preservatives, GMO-ingredients, and a long list of other ingredients that help preserve the shelf life by being laden with chemicals. There are quite a few with "wholesome" "all-natural" and "made with whole-grain" on the packaging. These terms do not always ensure a healthy or clean product. That is a definite marketing ploy.

When I started reading labels and ingredients and researching what the chemicals can do to our bodies, I woke up. I am so glad I did! For this reason I love preparing our own snacks and meals so I know exactly what I am using in my recipes. 
Vegan chocolate granola
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Sweet, simple, and only five ingredients.

Author: The Sensible Vegan
Recipe Type: Snack
Cuisine: Vegan
Serving: 14


​Ingredients:
  • 1 and 1/2 cups pitted dates
  • 7 tbsps dark chocolate chunks
  • 1 scoop Just Pea protein powder
  • 1 cup gluten-free sprouted rolled oats
  • 1 packet Justin's Chocolate Hazelnut butter 
Directions:
  • Pulse the dates in a food processor until they turns clumpy and dough-like. 
  • Add the dates, 5 tablespoons of chocolate chunks, protein powder, and oats to a large bowl, and set aside.
  • Melt the nut butter for 30 seconds, and pour it over the ingredients in the bowl.
  • Evenly combine the ingredients, breaking apart the clumps of dates and distributing them evenly.
  • Press granola evenly into a glass baking dish.
  • Melt two tablespoons of chocolate chunks at 30 second increments in microwave.
  • With a fork, drizzle the chocolate atop the granola.
  • Refrigerate for 30 minutes.
  • Cut into 14 bars (depending on the size of your dish) and serve. You may have to adjust the recipe for number of servings made and nutritional information.
  • Store remainder in freezer or airtight container.

Nutrition Info: Serving size 1 bar   Calories: 200   Fat: 4 g    Saturated Fat: 2.5g    Protein: 4g  Sugar: 14g    Fiber: 3.4g   Sodium: 20mg   Carb: 23g

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Raw Vegan Fruit Pie

6/3/2019

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Raw vegan pie
Lately it has been HOT in Georgia. It seems like we had winter, skipped spring – except for some rainy days, and now summer heat is in full effect. I don't know about you, but when it's hot outside the last thing I usually want to eat is hot food. These days, there is so much fresh fruit at the market, and I knew I wanted to incorporate it into a recipe. With this raw vegan recipe I didn't even have to turn on an oven to make a delectable pie.

I really like this recipe because there can be many variations and toppings, and it is very simple to make. After I cut a slice and sat down at the table to enjoy it,  my daughter quickly moved in and happily ate it. I had asked her to try a small bite. She said it was really good, and that made me smile. I am providing nutritious desserts that are healthy for myself  and my family.
Raw vegan pie crust
The crust is made up of two ingredients – cashews and dates – that's it! I don't like recipes with a long, daunting list of ingredients. That's why all of my recipes are ten ingredients or less. Also, people often avoid dates because of the belief that consuming them will elevate blood sugar levels, but studies show otherwise. 

If you make this pie, please tag me, I want to hear from you!
Raw vegan fruit pie
Sweet, filling, light, fiber-filled, fruity and only eight ingredients!

Author: The Sensible Vegan
Recipe Type: Raw Vegan Dessert 
Cuisine: Vegan
Serving: 8 


​Ingredients:
  • 1.5 cups pitted medjool dates
  • 1/2 cup cashews
  • a pinch of sea salt
  • 1-container Daiya blueberry coconut cream yogurt
  • 1 kiwi fruit sliced
  • a half handful of blueberries
  • a couple of strawberries
  • a half handful of raspberries
Directions:
  • Add dates and cashews to food processor, pulse for about 10 seconds.
  • Add in sea salt and pulse until it forms a ball.
  • Remove mixture from processor and press into pie dish atop parchment paper. 
  • Set in freezer for one hour.
  • Remove from freezer and spread blueberry coconut cream yogurt evenly atop crust.
  • Garnish with fresh fruit topping​. 
  • Serve and refrigerate the remainder.

Nutrition Info: Serving size- 1 slice   Calories: 186   Fat: 2.7g    Saturated Fat: 1.1g    Protein: 3g  Sugar: 20g    Fiber: 4.2g   Sodium: 43mg   Carb: 34g
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Easy Raw Vegan Chocolate Brownies

12/31/2018

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raw vegan brownies
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.
vegan brownie mix
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.
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raw vegan brownies
Sweet, chocolatey, minty, rich, and only five ingredients!

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 12

​Ingredients:
  • 8 oz. pitted dates
  • 3 tbsps cacao nibs
  • 1/4 cup sunflower seeds
  • 5 oz. dark baking chunks
  • 1 tbsp crushed peppermint
Directions:
  • Add pitted dates to food processor and pulse until they form a sticky ball-like consistency.
  • Add in cacao nibs and sunflower seeds, and pulse until evenly blended.
  • Remove mixture from processor and press into 8 x 8 in. baking dish.
  • Melt dark chocolate baking chunks in bowl at 30 second intervals in microwave or by using a double boiler.
  • Pour chocolate a top mixture, and sprinkle with crushed peppermint.
  • Set in freezer for 30 minutes.
  • Cut brownies into 9 or 12 even squares.

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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3-Ingredient Crispy Chocolate SunButter Cups

11/26/2018

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Vegan chocolate desserts
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.
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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!
Sun butter cups
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Nut-free, dairy-free, gluten-free, crispy, chocolatey,  and only three ingredients!

​Ingredients:
  • 1 10-oz. bag of Enjoy Life Semi-Sweet Mini chips
  • 2 tbsps. Creamy SunButter
  • ¾ cups chocolate crispy cereal (We used Love Grown Comet Crispies (made with navy beans, lentils, and garbanzo beans.)

Directions:
  • Melt chocolate in double boiler or in a bowl at 30 second increments in microwave.
  • Add cereal to chocolate and stir until evenly mixed.
  • Spoon mixture into mini cupcake liners.
  • Gently shake SunButter cups back and forth to evenly distribute chocolate in the cups.
  • Place in freezer for 15 min. to set.
  • Remove from freezer and evenly distribute sun butter to each cup.
  • Cover each cup with remaining chocolate.
  • Set in freezer for 30 min.
  • Remove from freezer and enjoy at room temperature.

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

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Dark Chocolate Pretzel Bark

5/21/2018

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Blue Mountain Organics
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.
Dark Chocolate Bark 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.
Dark Chocolate Pretzel Bark
Rich, smooth, creamy, crunchy, sweet, nutty, and only five ingredients to make!

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 10

Ingredients
  • 1 10 oz. bag dark chocolate chunks
  • 1/2 cup mini pretzels 
  • 1/4 cup Unreal dark chocolate peanut gems
  • 1.5 tsps "My Nutty Mylk" organic cashew
  • 1 tbsp powdered sugar
​     Instructions
  • Melt chocolates in a bowl at 30 sec. intervals in the microwave, or on the stovetop in a double boiler.
  • Place parchment paper in a shallow baking dish. ( I used  an oblong 2-quart baking dish.)
  • Pour chocolate into dish and tilt to spread evenly.
  • Sprink in pretzels.
  • Distribute chocolate peanut gems evenly.
  • Place in freezer for 20 min.
  • In a separate bowl combine cashew mylk and powdered sugar. Stir and microwave for one min.
  • Stir until smooth and creamy to eliminate pieces of powdered sugar.
  • Remove bark from freezer.
  • With a fork, drizzle cashew cream topping across bark.
  • Refrigerate for 1-2 hours.
  • To break the bark: I lift it in the parchment to avoid making fingerprints, and drop it into the dish which causes it to shatter. Since the bark is fairly thin, you may also choose to slice it with a knife as well.
Nutrition Information
Serving size: 2 pieces  Calories: 177  Fat: 12.3g  Saturated Fat: 7.7g 
Carbohydrates: 17g   Sugar: 8.4g   Sodium: 37mg  Fiber: 4g   Protein: 3g
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Vegan Chocolate Peanut Butter Brownies

2/19/2018

 
Vegan Chocolate Brownies
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!
Pitted Dates
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.
Simple vegan chocolate peanut butter brownies
This is a fun, kid-friendly recipe filled that is literally "hands-on" and easy to make.
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Rich, decadent, gooey, nutty, chocolatey, and only seven ingredients to make. 

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 16

Ingredients
  • 1 cup chopped walnuts
  • 1.5 cup moist pitted dates
  • 3/4 cup unsweetened cocoa powder
  • 2 tbsp dark chocolate baking chunks
  • 1/4 tsp sea salt 
​     ICING (optional):
  • 1 cup dark chocolate baking chunks
  • 1 tbsp creamy natural peanut butter
  • 1/4 cup powdered sugar
Instructions
  • Place walnuts, cocoa powder, baking chunks, and sea salt into food processor and pulse to combine thoroughly. Remove from processor and set aside.
  • Add dates to processor and pulse.
  • Slowly add walnut and cocoa mixture to the date mixture and pulse until it is all completely blended to a dough like consistency.
  • Press mixture into an 8in. x 8in. parchment lined baking dish. (I sprinkled a few extra walnuts atop the mixture before pressing it into the baking dish.)
  • Refrigerate 10-15 min. 
​          Prepare the Icing (optional):
  • Melt dark chocolate baking chunks in microwave at 30 sec. intervals or double broiler.
  • Stir in tablespoon of peanut butter until evenly combined.
  • Refrigerate 10-15 min. to thicken.
  • Remove from refrigerator and whisk in powdered sugar.
  • Spoon icing atop brownies and spread evenly.
  • Refrigerate 10 min.
  • Cut brownies evenly into squares, and store remaining portion in a sealed container in the refrigerator.

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

Raw Vegan Brownies

7/4/2017

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Raw vegan brownie
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. 
Preparing raw vegan brownies
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. 
raw vegan brownies in dish
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.
Raw vegan brownies
Rich, decadent, sweet, and only four ingredients!

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 16

Ingredients
  • 1 1/2 cups walnuts, chopped
  • 1 1/2 cups pitted dates
  • 2 scoops raw organic meal
  • 1 cup semi-sweet chocolate chips
Instructions   
  1. Blend walnuts in food processor until finely ground.
  2. Add in pitted dates. I added them in 5 at a time until well blended with the nuts.
  3. Add in raw organic meal powder and blend.
  4. Add in chocolate chips and pulse until well blended.
  5. Press the mixture into an 8x8 inch baking dish and refrigerate for two hours. I left mine in overnight, but two hours is sufficient.
  6. Remove from refrigerator, cut into squares, and enjoy! 

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!

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Vegan Chocolate Peanut Butter Eggs

4/16/2017

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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. 
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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.
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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.
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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
  • 2 cups cinnamon graham crackers crumbs (approx. 9 sheets)
  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 1/2 cup melted vegan butter
  • 1 package vegan chocolate chips
Instructions   
  1. Break up sheets of graham crackers, and place them into food processor until finely ground.
  2. Melt vegan butter approx. 15-20 seconds in microwave.
  3. In a large bowl combine graham crumbs, powdered sugar, peanut butter, and melted vegan butter.
  4. Mold the mixture into egg shapes and place atop cookie sheet lined with parchment paper.
  5. Allow to set for two hours in the freezer.
  6. Melt chocolate chips in bowl for 30 second increments in microwave until thoroughly melted.
  7. Sit peanut butter egg atop fork and dip into chocolate, evenly coating the egg. Place back on parchment paper. Allow to set in freezer for 30 minutes.
Nutrition Information

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!
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No Bake Dark Chocolate Peanut Butter Bars

3/18/2017

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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.
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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.  
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 Rich, creamy, sweet, chocolatey, and only five ingredients to make!

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 20


Ingredients
  • 1.5 cups graham cracker crumbs
  • 1 cup peanut butter
  • 1.5 cups dark chocolate chips
  • 1 cup powdered sugar
  • 1/2 cup melted vegan butter 

Instructions   
  1. In a large bowl, combine graham cracker crumbs, peanut butter, sugar, and melted butter. Stir until smooth. Pour into 8 x 8 inch baking dish and evenly distribute. ​
  2. Melt chocolate chips and 1/4 cup peanut butter in microwave at 30 second intervals until thoroughly melted. Stir until smooth. 
  3. Pour mixture atop peanut butter and smooth until even.
  4. Allow to set in refrigerator for one hour.
  5. Cut evenly into squares depending on how many servings you wish to make.
Nutrition Information

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!

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Vegan Chocolates

2/15/2017

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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.
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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.
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Decadent, rich, chocolaty, crispy, and only two ingredients!

Author: The Sensible Vegan
Recipe Type: Dessert 
Cuisine: Vegan
Serving: 10

Ingredients
  • 3/4 cup organic cocoa rice crisps
  • 1 bag (10 oz) semi-sweet chocolate
For Serving
  • ​fresh strawberries

Instructions   
  1. Heat chocolate in bowl in microwave at 30 second intervals until melted. You may also use a double boiler if you have one. Set aside.
  2. Pour cocoa crips into bowl.
  3. Spoon chocolate into baking molds about 1/2 full. Sprinkle cereal atop chocolate.
  4. Shake molds gently to evenly disperse cereal and even out chocolate.
  5. Place chocolate molds in freezer for 10 minutes.
  6. Remove from freezer and fill molds the rest of the way with remaining chocolate. 
  7. Set in freezer for 15 minutes.
  8. Remove from freezer and serve at room temperature. Refrigerate remaining candies. Recipe makes 20 medium-sized candies.

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!
0 Comments

Chocolate Peanut Butter Crispies

12/25/2016

0 Comments

 
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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.
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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. 
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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
  • 3 tbsps organic crunchy peanut butter spread
  • 1 cup organic cocoa rice crisps
  • 1 bag (10 oz) semi-sweet chocolate
For Serving
  • ​fresh strawberries

Instructions   
  1. Heat chocolate in bowl in microwave at 30 second intervals until melted. You may also use a double boiler if you have one. Set aside.
  2. Pour cocoa crips into bowl.
  3. Spoon peanut butter into bowl and combine thoroughly with cocoa crisps. Stir lightly.
  4. Pour chocolate into peanut butter and cocoa crisp mixture. 
  5. Spoon, evenly spaced, onto parchment paper atop cookie sheet or pan.
  6. Set in refrigerator for two hours.
  7. Remove from refrigerator and serve. Refrigerate remaining candies. Recipe makes 20 medium-sized candies.

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!
0 Comments

Hazelnut Dark Chocolates

10/10/2016

1 Comment

 
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There is one thing I love almost as much as dark chocolate, and that is hazelnut dark chocolate. I love the distinct flavor of hazelnuts, and I decided to make this super sweet and simple treat with my daughter. 
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​We were at Hobby Lobby and ran across these cool leaf-shaped candy molds. They are exactly perfect for a fall themed dessert.
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I used organic, semi-sweet dark chocolate chips, and there are many varieties to choose from. The choice is yours! Although the finished product looks beautiful and technical with the intricate designs on the leaves, this recipe literally took less than 20 minutes to make and used only two ingredients! 
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Rich, smooth, sweet, and only two ingredients!

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 6

Ingredients
  • 1/2 cup dark chocolate chips
  • 2 tbsp chocolate hazelnut butter

Instructions   
  1. Place chocolate chips into a bowl along with hazelnut butter and melt at 30 sec. intervals in microwave until they are thoroughly melted.
  2. Remove from microwave and stir chocolate.
  3. Spoon chocolate into candy mold.
  4. Place in freezer for fifteen minutes,
  5. Remove from freezer and push candy out of molds.
  6. Serve and enjoy! Refrigerate remaining chocolates.

Nutrition Information

Serving size: 2 chocolates  Calories: 197  Fat:  7.8g
Sat Fat: 4.2g  Carbohydrates: 14.3g   Sugar: 11g    Sodium: 4.1mg
Protein: 1.7g Fiber: 2g
1 Comment

Pumpkin Almond Bars

9/25/2016

0 Comments

 
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Fall is here, and that means several things: football season, cooler weather, and all things pumpkin! Of course, there are many places that serve everything from pumpkin lattes to pumpkin cheesecake, but sometimes vegan choices are limited.
This is a simple raw pumpkin bar recipe, and the taste is truly amazing. With ingredients like cinnamon, nutmeg, and vanilla, you'll want to grab your favorite cup of coffee or tea and cozy up to these tasty treats packed with delectable flavors and wholesome goodness.
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Sweet, chewy, chunky, nutty, and only 10 ingredients!

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 12

Ingredients
  • 1 cup pitted dates
  • 1/2 cup almond slivers
  • 1/3 cup pumpkin puree
  • 1/4 cup unsweetened coconut flakes
  • 1 tsp brown sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 tsp ground cloves

Instructions   
  1. Place dates in bowl of water, cover, and soak for 10 min.
  2. Add all remaining ingredients to mixing bowl.
  3. Drain dates, slice, and add to bowl.
  4. You may use a food processor, but I prefer mixing the ingredients                                               by hand to make the bars chunkier.
  5. Spoon mixture into baking dish and refrigerate for at least three hours, but for better results refrigerate overnight.
  6. Cut the bars into squares.
  7. Serve and enjoy!

For Serving

Dust with Stevia or powdered sugar (optional).

Nutrition Information

Serving size: 2 bars  Calories: 147.5  Fat:  6.9g
Sat Fat: 1.8g  Carbohydrates: 26.5g   Sugar: 6g    Sodium: 40mg
Protein: 2.8g

​Please let me know how you like this recipe!

0 Comments

Assorted Chocolates

7/19/2016

2 Comments

 
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Before becoming vegan, Godiva chocolates were one of my favorite treats. My husband would frequently surprise me with a box of assorted chocolates or truffles, and I was very happy to receive them. I still enjoy chocolates today, so I decided on a whim to make my own.
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Although images of the finished product look a little complex, this recipe is quick and simple. In fact, you can customize and add your own mix-ins to make it work for you. With only three ingredients, you'll have amazing chocolates in no time at all!

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2 Comments

Easy Chocolate Chip Cookies

7/9/2016

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I have tried and failed on two different occasions to create a tasty, vegan, chocolate chip cookie. This time...I hit the jackpot! This is a quick and easy recipe, and you will have to stop yourself from eating several. They are that good!

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0 Comments

Chocolate Peanut Butter Cups

4/18/2016

4 Comments

 
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As I stated in a previous post, we absolutely love the flavors of chocolate and peanut butter in our house. I wish I had stock in Justin's, because we have been avid purchasers of the dark chocolate peanut butter cups for a long time. That is my daughter's absolute favorite treat. I challenged myself to figure out a way to make them at home and incorporate some of the same natural ingredients. 

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4 Comments

Chocolate Peanut Butter Bark

3/30/2016

0 Comments

 
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Peanut butter and chocolate is a winning combination, and it's definitely popular in our household. During the Easter weekend, I was browsing store aisles looking for the perfect organic peanut butter chocolate treat, and then I decided to just make my own instead!

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Nutty Dark Chocolate Bites

3/30/2016

0 Comments

 
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Whenever I have a craving for something sweet, I grab dark chocolate almost 100% of the time. This recipe combines the bold flavor of dark chocolate with the richness of creamy peanut butter and almond butter. It's decadent and good for you as well!

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    About Tabatha James

    Tabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less!

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