Learn how to prepare this hard-to-resist fall treat in less than 30 minutes. Made with just a few basic ingredients, this apple cider donuts recipe yields soft, fluffy donuts, full of apple cider flavor! 

Whether it’s fall or not, these egg and dairy free apple cider donuts need to be on your go to list. Trust me, once you try them, you’ll be hooked!

Why you’ll love these apple cider donuts  

• Easy to make. No special equipment is needed. Just a few simple ingredients and you can prepare a batch for family and friends.
• Perfect texture. Soft and fluffy on the inside, with a crispy sugar coating on the outside. Their perfect texture will leave you craving for more. 
• Full of fall flavors. With cinnamon and nutmeg you’ll enjoy the perfect fall spice flavors in every bite. 
• Kid-friendly. These donuts are a surefire hit with kids and great to bake with them too as no vats of hot oil are needed!

Ingredients needed

For the donuts

• All-purpose flour. The primary ingredient provides the structure for the donuts.
• Granulated sugar. Adds sweetness. 
• Baking powder. It helps the donuts to rise. 
• Baking soda. It makes the donuts fluffy and helps them to rise. 
• Ground cinnamon. Adds flavor and aroma. 
• Ground nutmeg. Adds flavor. 
• Salt. To taste. 
• Applesauce. Unsweetened. Adds moisture and tenderness to the donuts.
• Apple cider. Provides a rich apple flavor and aroma.
• Vegetable oil. To make a smooth batter, in place of melted butter. 
• Vanilla extract. Enhances the overall flavor of donuts. 

For the cinnamon sugar coating 

• Light brown sugar. Sweetens the cinnamon sugar coating.
• Ground cinnamon. Adds a warm, spicy flavor to the coating.

How to make apple cider donuts? 

Step 1 – Preparation. Preheat the oven to 350°F or 175°C. Meanwhile, grease a donut pan to bake the donuts. 

Step 2 – Mix the dry and wet ingredients. In a large mixing bowl, add all the dry ingredients and mix well. Take a separate bowl and combine and mix the wet ingredients. 

Step 3 – Make the donut batter. Now, pour the wet ingredients mixture into the flour mixture and mix until the dough is just combined. Once combined, transfer the batter to the donut pan. I like to use a piping bag to assist with this. I highly recommend, if you have one available.

Step 4 – Bake. Bake for 12-15 minutes or until golden brown and a toothpick comes out clean. While the donuts are in the oven, mix ground cinnamon and granulated sugar for the coating in a shallow medium bowl. 

Step 5 – Serve. Allow the donuts to cool slightly on a wire rack until they can be picked up, then dip in the cinnamon sugar mixture and serve. 

Tips to make the best recipe

• Let the batter rest for 10-15 minutes before baking. This will help the gluten to relax, making your donuts even more tender.
• Use fresh apple cider. The quality of your apple cider will significantly impact the flavor of your donuts. Opt for fresh, unpasteurized apple cider for the most intense flavor.
• Don’t overmix the batter. Mix the wet and dry ingredients just until combined, and avoid overbeating the batter to keep your donuts soft and fluffy. 

Storage instructions

To store. Transfer the leftovers to an airtight container to store in the refrigerator for 3-4 days. 

To freeze. Use freezer-safe bags or an airtight container to freeze for up to 3 months. 

More easy donut recipes to try

• Vegan donuts 
• Oreo donuts 
• Mini vegan chocolate donuts

Frequently Asked Questions

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Apple Cider Donuts

Learn how to prepare this hard-to-resist fall treat in less than 30 minutes. Made with just a few basic ingredients, this apple cider donuts recipe yeilds soft, fluffy donuts, full of apple cider flavor!

Course Breakfast/Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 284kcal

Ingredients

For the donuts

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/4 cup apple cider
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

For the coating

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

• Preheat your oven to 350°F (175°C) and grease a donut pan.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine the applesauce, apple cider, vegetable oil, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Fill the donut pan with the batter, smoothing the tops. Bake for 12-15 minutes or until a toothpick comes out clean.
• While the donuts are baking, mix the granulated sugar and ground cinnamon for the coating in a shallow bowl.
• When the donuts are done, let them cool slightly, then dip each one into the cinnamon sugar mixture.

Notes

TO STORE: Transfer the leftovers to an airtight container to store in the refrigerator for 3-4 days. 

TO FREEZE: Use freezer-safe bags or an airtight container to freeze for up to 3 months.

Nutrition

Calories: 284kcal | Carbohydrates: 67g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 391mg | Potassium: 77mg | Fiber: 2g | Sugar: 42g | Vitamin A: 11IU | Vitamin C: 0.5mg | Calcium: 74mg | Iron: 2mg

The post Apple Cider Donuts appeared first on Crazy Vegan Kitchen.

This sweet, creamy, and refreshing homemade banana ice cream recipe uses just 2 ingredients! Ready in seconds, it is the perfect way to satisfy your cravings and it’s completely dairy-free!

Ice creams are a lovely treat, but with many packed full of artificial ingredients, I prefer the homemade kind. You won’t believe how quick and easy it is to whip this up in the comfort of your own kitchen. This is a healthy, guilt-free, quick fix and you don’t even need an ice cream maker.

Why you’ll love this banana ice-cream

• Healthy. Packed with nutrient rich bananas, this is a dessert your body will thank you for. 
• Diet-friendly. Whether you are vegan or prefer a gluten-free or dairy-free diet, it can always be on the menu. 
• Easy peasy. No chef skills are required, with a few simple steps you’ll have delicious ice-cream with a smooth and creamy texture.

Ingredients needed

Banana ice cream doesn’t demand any fancy ingredients. Here’s what you’ll need: 

• Bananas. You can use peeled, sliced, or even frozen banana chunks to make yummy ice cream.
• Vanilla extract. Optional, however, it elevates the taste and adds a touch of warmth to the recipe.

How to make homemade banana ice cream? 

Step 1 – Prepare the bananas. Peel and slice the bananas and place them in a freezer safe bag or container in the freezer for at least 6 hours. 

Step 2 – Blend. Place the sliced bananas into a blender with the vanilla extract. Blend the mixture until it turns smooth and creamy. Don’t forget to scrape down the sides of the bowl to avoid uneven mixing. 

Step 3 – Serve. You can either serve it immediately for a delightful soft serve experience or transfer the mixture into a container and freeze it for 2 hours to get a more firm and scoopable ice cream.

Tips and flavor variations

• Use ripe bananas. To attain a fresh, sweet and velvety texture to your ice cream, use ripe bananas. 
• Serve fresh. Savor the ice cream right after blending to get that perfect soft-serve texture and the best consistency. 
• Mix in yogurt or coconut cream. You can add a spoonful of yogurt during the blending process, or some coconut cream, for a little extra creaminess!
• Add some chocolate. Throw in some dark chocolate chips before blending for a little chocolaty goodness in every bite or drizzle some melted Nutella over the top at the end!
• Add some protein. This recipe works great with a scoop of protein powder too! This will allow you to experiment with a more diverse range of flavors, depending on your powder. I’m a big fan of cinnamon and peanut butter flavors.

Storage instructions

To store and freeze: Freeze banana ice cream in an airtight container. You can store it for up to 3 months. 

More healthy banana recipes to try

• Banana cream pie
• Vegan Banana Bread
• Strawberry banana smoothie 

Frequently Asked Questions

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Banana Ice Cream

This sweet, creamy, and refreshing banana ice cream uses just 2 ingredients. Ready in seconds, it is the perfect way to satisfy your cravings and it's completely dairy-free!

Course Dessert

Cuisine American

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 4 servings

Calories 124kcal

Ingredients

• 4 large bananas peeled, sliced & frozen
• 1 teaspoon vanilla extract

Instructions

• Place the frozen banana slices in a food processor or high-powered blender.
• Add the vanilla extract if desired.
• Blend until smooth and creamy, scraping down the sides of the bowl as needed.
• You can serve it immediately for a soft-serve consistency or transfer it to a container and freeze for a firmer ice cream.

Notes

TO STORE: Freeze banana ice cream in an airtight container. You can store it for up to 3 months. Consistency may be impacted by long term freezing.

Nutrition

Calories: 124kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 488mg | Fiber: 4g | Sugar: 17g | Vitamin A: 87IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 0.4mg

The post Banana Ice Cream appeared first on Crazy Vegan Kitchen.

You’ll love this gluten-free cupcakes recipe for its delightful vanilla flavor and moist, tender texture! With a simple mix of pantry staples, these come together effortlessly, offering a quick and easy way to enjoy delicious homemade GF treats!

Why you’ll love this recipe

• Dietary inclusivity. Suitable for gluten-sensitive individuals or those seeking gluten-free options.
• Delicious customizable flavor. This recipe offers delightful vanilla cupcake bases that can be frosted with a range of different frosting variations or you can experiment with mix-ins.
• Healthier choice. Uses wholesome gluten-free flours for a better-for-you treat.
• Easy indulgence. Simple to make, these cupcakes ensure a quick and satisfying baking experience.

Ingredients needed

• Gluten-free all-purpose flour blend. The base of the cupcakes, providing structure and texture without gluten.
• Almond flour. Assists to build structure and texture in the crumb.
• Granulated sugar. Sweetens the cupcakes and contributes to their overall flavor.
• Baking powder and baking soda. Leavening agents that help the cupcakes rise and become light and fluffy.
• Salt. Enhances the taste of the cupcakes and balances the sweetness.
• Unsweetened applesauce. Acts as a binder and moisture source, replacing eggs in this vegan recipe.
• Unsweetened almond milk (or any plant-based milk). Adds moisture and helps achieve the desired batter consistency.
• Vegetable oil. Provides moisture and contributes to the cupcakes’ softness.
• Pure vanilla extract: Infuses the cupcakes with a pleasant vanilla aroma and flavor.

How to make gluten-free cupcakes

Step 1 – Preparation. Preheat your oven to 350°F (175°C) and use cupcake liners to line a muffin tin. In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, almond flour, baking powder, baking soda, and salt until well combined.

Step 2 – Combine wet ingredients. In another bowl, mix together the unsweetened applesauce, almond milk, vegetable oil, and vanilla extract until well mixed.

Step 3 – Combine dry and wet ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. A few lumps are okay. Avoid using an electric mixer.

Step 4 – Fill cupcake liners and bake. Spoon the batter evenly among the cupcake liners, filling each about two-thirds full. Place the pan in the preheated oven for 18-20 minutes or until a toothpick or cake tester comes out clean. Avoid over baking.

Step 5 – Cool and serve! Remove the cupcakes from the oven, allow them to cool in the tin for a few minutes and then transfer them to a wire cooling rack.

Once the cupcakes are completely cooled, you can frost them however you like! I use a simple vegan vanilla buttercream frosting. Betty Crocker, Pillsbury and Duncan Hines all have great vegan options! They’re perfect as a simple snack or dessert. You can also make your own by mixing some soft vegan butter with powdered sugar, a little almond milk and some more vanilla extract.

Tips to make the best recipe

• Quality ingredients. Use high-quality ingredients for the best results. Choose a reliable gluten-free all-purpose flour blend, fresh baking powder and baking soda, and pure vanilla extract.
• Room temperature ingredients. Allow ingredients like vegan butter and plant-based milk to reach room temperature before mixing. This ensures even distribution and better incorporation, resulting in a smoother batter and more consistent baking.
• Don’t overmix. Mix the batter until just combined. Overmixing can lead to dense or tough cupcakes. Lumps in the batter are normal and will dissolve during baking, so resist the urge to over-stir.
• Cooling and storage: Allow the cupcakes to cool completely on a wire rack before storing or frosting them. If you frost them while they’re still warm, the frosting may melt or become runny.

Storage instructions

To store: You can store the gluten-free vanilla cupcakes at room temperature in an airtight container for 1 to 2 days. You can extend this buy refrigerating the cupcakes.

To freeze: Place the unfrosted cupcakes in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or resealable freezer bags. When ready to enjoy, let them thaw at room temperature before frosting or consuming.

Recommended tools 

• Muffin tin. To ensure the perfect form for your cupcakes.

More delicious cupcake recipes to try

• Ultimate Vegan Chocolate Cupcakes
• Hazelnut Raspberry Cupcakes

Frequently asked questions

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Gluten-free Cupcakes

You'll love these gluten-free cupcakes for their delightful vanilla flavor and moist texture, catering to a gluten-free diet. With a simple mix of pantry staples, this recipe comes together effortlessly, offering a quick and easy way to enjoy delicious homemade treats!

Course Dessert/Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 68kcal

Ingredients

• 1 cup gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup almond milk unsweetened
• 1/4 cup vegetable oil
• 1/4 cup applesauce unsweetened
• 2 teaspoons pure vanilla extract

Instructions

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the gluten-free flour blend, almond flour, granulated sugar, baking powder, baking soda, and salt until well combined.
• In another bowl, mix together the unsweetened applesauce, almond milk, vegetable oil, and vanilla extract until well blended.
• Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Avoid overbaking.
• Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
• Once the cupcakes are completely cooled, you can frost them however you like! I prefer a simple vegan vanilla frosting. Betty Crocker, Pillsbury and Duncan Hines all have a great vegan option!

Notes

TO STORE: You can store the cupcakes at room temperature in an airtight container for 1 to 2 days. You can extend this buy refrigerating the cupcakes.

TO FREEZE: Place the unfrosted cupcakes in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or resealable freezer bags. When ready to enjoy, let them thaw at room temperature before frosting or consuming.

Nutrition

Calories: 68kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 143mg | Potassium: 1mg | Fiber: 1g | Sugar: 9g | Calcium: 39mg | Iron: 0.4mg

The post Gluten-free Cupcakes appeared first on Crazy Vegan Kitchen.

This vegan blueberry muffin recipe is loaded with blueberries AND a blueberry compote! Simple ingredients and made in just one bowl, they’re perfectly moist and fluffy.

These blueberry muffins are truly the best dairy-free muffins you’ll ever make. This recipe is super versatile, using simple and affordable ingredients that you have in the pantry right this second. It’s made in one bowl, so requires a minimal clean-up!

These muffins are perfect for a healthy breakfast (we love serving them with some cinnamon rolls) or as a healthy after-dinner treat (alternating with brownies or blondies!). I personally love enjoying one in the afternoon with a homemade chai tea latte…it’s pure bliss!

Ingredients needed

• Blueberries – Both fresh and frozen blueberries are needed. If you don’t have fresh blueberries on hand, you can thaw out the portion that needs to be ‘fresh’. 
• White sugar
• All purpose flour
• Baking powder
• Salt
• Flax eggs – 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. 
• Coconut oil
• Vegetable oil
• Vegan buttermilk – Combine 1 cup of non-dairy milk with 1 tablespoon of apple cider vinegar. Let it sit for 10 minutes to curdle. 
• Vanilla extract

How do you make vegan muffins?

Step 1 – Prepare the muffin tin and preheating the oven. Be sure to grease the muffin pan carefully, to ensure the muffins don’t stick. 

Step 2 – Prepare the blueberry compote filling. Add the frozen blueberries to a small saucepan, along with one tablespoon of sugar. Place the saucepan over medium heat and bring to a simmer. Once it begins to simmer, mash the blueberries and mix well. Let it simmer for a further 6 minutes to thicken. Remove the pan from the heat and let it cool down.

Step 3 – Prepare the muffin batter. Whisk together the dry ingredients (flour, baking powder, salt and remaining sugar) then add the wet ingredients including the flax eggs, coconut, and vegetable oil. Mix until thick and combined. Slowly whisk in the vegan buttermilk and vanilla extract until smooth. Finally, fold through the blueberry compote, then the fresh (or thawed) blueberries until incorporated.

Step 4 – Distribute the batter amongst the muffin tin. Let the muffin batter fill each tin until the top and smooth it out. Sprinkle the top of each one with the lemon and sugar topping. See recipe card for full instructions.

Step 5 – Finally, bake the muffins. The muffins should take 17-19 minutes, so check them around the 17-minute mark and check up every minute until a skewer comes out mostly clean. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. 

Tips for success

• Do not overmix the batter or else you risk them becoming slightly dense and tough. Mix the batter until all the ingredients are ‘just’ combined with no pockets of flour.
• Let the vegan ‘buttermilk’ sit for 10 minutes and avoid letting it sit longer. 
• Switch up the flavors for some variety. Add some chocolate chips (for vegan chocolate chip muffins) or other berries (for vegan strawberry muffins). 

How to store leftover muffins

You can store leftovers in an airtight container for up to 5 days. Feel free to freeze them if you’d like them to keep longer. 

More vegan muffins and sweet bread recipes

• Pancake bread
• Banana bread
• Vanilla cupcakes
• Chocolate cupcakes
• Carrot cake

Tools to make this recipe

• Muffin tin
• Muffin liners
• Non-stick saucepan

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Vegan Blueberry Muffins

These vegan blueberry muffins are light and fluffy and made in one bowl! Loaded with blueberries and a homemade blueberry compote, they taste incredible!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 195kcal

Author Crazy Vegan Kitchen

Ingredients

Lemon Sugar Topping:

• 1/3 cup Sugar
• 11/2 teaspoons Lemon zest

For the muffins:

• 1 1/2 cups Blueberries Frozen, divided
• 1 tablespoon Sugar
• 1/2 cup Blueberries Fresh
• 1 1/8 cup Sugar
• 2 1/2 cups All Purpose Flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 Flax Eggs see notes
• 1/4 cup Coconut Oil melted
• 1/3 cup Vegetable Oil
• 1 cup vegan buttermilk see notes
• 11/2 teaspoons Vanilla Extract

Instructions

• Stir together sugar and lemon zest in small bowl until combined; set aside.
• Adjust oven rack to upper-middle position and heat oven to 200C/400F. Spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners.
• Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
• Whisk flour, baking powder, and salt together in a large bowl. Whisk the remaining 11/8 cups sugar, flax eggs, coconut oil, and vegetable oil together in a medium bowl until thick and homogeneous. Slowly whisk in Almond Milk buttermilk and vanilla extract until combined.
• Using a rubber spatula, fold the dry mixture into the wet mixture, along with 1/2 cup Frozen and 1/2 cup fresh blueberries until just moistened. Divide batter equally among prepared muffin cups. Spoon teaspoon of the cooked berry mixture into the center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
• Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Video

Notes

To make Flax Eggs – For each egg needed, combine 1 tablespoon Golden Flaxseed Meal with 3 tablespoons Water, stir and let sit for 1 few minutes.
To make Almond Milk Buttermilk – Combine 1 cup Almond Milk with 1 teaspoon Apple Cider Vinegar. Whisk, and let sit for 10 minutes.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 284mg | Potassium: 65mg | Fiber: 2g | Sugar: 28g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg

The post Vegan Blueberry Muffins appeared first on Crazy Vegan Kitchen.

These vegan snickerdoodles are so soft, chewy, and crisp around the edges. Made in just one bowl, they take minutes to make and SO delicious!

When it comes to classic vegan desserts, I can’t go past tiramisu, chickpea blondies, and these vegan snickerdoodle cookies.

Whether it’s holiday season or not, there’s nothing better than spending a little time in the kitchen baking a batch of cookies, brownies, or cakes. While I try to change up what I bake, particularly around Christmas, this vegan snickerdoodle recipe is always an easy go-to.

They need just one bowl and take minutes to make. No eggs and no dairy are needed, but you’d never tell. The texture is slightly crisp around the edges, chewy throughout, and soft in the middle. The cookies are sweet, with a light cinnamon flavor, without being overpowering.

How do you make vegan snickerdoodle cookies?

The Ingredients

• Vegan butter – Try to use vegan butter from a stick, not from a spread. The latter often has added water in it which can affect the overall texture of the cookies.
• Sugar – White, brown, or uncut white sugar can be used. I used a combination of the two.
• Milk of choice – I used soy milk, but any plant based milk can be used.
• Vanilla extract – A must for any good cookie recipe!
• All purpose flour – Be sure to sift the flour if you notice clumps in the package.
• Cinnamon – Gives some cinnamon flavor to the cookies, but only a little will be used. More will be sprinkled once the cookies have been baked.
• Baking soda – Gives the cookies some rise and avoids them from spreading too much.
• Cream of tartar – Prevents the cookies from crystalizing so they stay soft and chewy.
• Salt – Brings out the sweetness of all the other ingredients.
• Cinnamon sugar – To sprinkle on the cookies. I do a little before baking them and the rest once they have been removed from the oven.

How to make vegan snickerdoodles

Step 1

Start by adding the butter and sugar into a large mixing bowl. Using a mixer, beat together until creamy. Add the milk and vanilla extract and mix until combined.

Step 2

Next, add the dry ingredients into a small bowl and whisk together until combined. Gently fold the dry ingredients into the wet ingredients until combined.

Step 3

Now, form 12 balls of dough and moving quickly, dip them in the cinnamon sugar mixture. Place the balls of dough onto the lined baking sheet and bake for 8-10 minutes, until just cooked around the edges.

Step 4

Remove the cookies from the oven and let them cool on the pan for at least 10 minutes, until firm.

Tips to make the best vegan snickerdoodles

• Do not overbake the cookies, as they continue to cook as they are cooling down.
• For a less intense cinnamon flavor, simply coat them in extra sugar.
• Using a combination of white and brown sugar gives the cookies crispy edges and soft middles.

Storing and freezing snickerdoodles

• To store: Cookies will keep well at room temperature, in a sealable container, for up to 2 weeks.
• To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.

More vegan cookie recipes to try

• Oatmeal chocolate chip cookies
• Banana oatmeal cookies
• Oatmeal cookies
• Red velvet cookies
• Chocolate chip cookies

Watch how to make it

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Vegan Snickerdoodles

These vegan snickerdoodles are soft, chewy and full of cinnamon flavor! Ready in just 10 minutes, they are a simple yet elegant dessert.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 Cookies

Calories 158kcal

Author Crazy Vegan

Ingredients

• 1 cup Vegan Butter ideally, the stick variety (225g)
• 1 1/4 cup Sugar I used half Brown, half White (250g)
• 1/4 cup non-dairy milk 60g
• 2 tsp Vanilla Bean Paste or extract
• 2 1/2 cups all purpose flour 340g
• 1 1/2 tsp cinnamon
• 1 tsp Baking Soda
• 2 tsp Cream Of Tartar
• 1/2 tsp Salt

Cinnamon Sugar Coating:

• 1/3 cup Sugar
• 1 tbsp Cinnamon

Instructions

• Preheat oven to 180C/350F. Line two large cookie sheets with parchment paper and set aside.
• In a large bowl, whisk together your Vegan Butter and Sugar until light and fluffy, around 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add Non-Dairy Milk and Vanilla extract to creamed mixture and mix well.
• In a separate bowl, add the dry ingredients and mix until combined. Gently fold through the dry ingredients into the wet ingredients until combined. Divide your cookie dough into 1 tablespoon portions.
• In a small bowl, combine ingredients for Cinnamon Sugar Coating. Roll each cookie dough ball in the Cinnamon Sugar Coating and place each ball on your prepared baking sheet.
• Bake cookies for 8-10 minutes, until just barely golden around the edges.
• Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes.

Notes

If you don’t have Cream of Tartar, replace it AND the Baking Soda with 2 teaspoons of Baking Powder.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1cookie | Calories: 158kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 157mg | Potassium: 64mg | Fiber: 1g | Sugar: 14g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

The post Vegan Snickerdoodle Cookies appeared first on Crazy Vegan Kitchen.

This banana milkshake recipe creates a simple vegan dessert that needs just 3 ingredients! No dairy and full of creamy vegan ice cream! The best shake you can make! 

Why you’ll love banana milkshakes

During the warmer months, banana shakes are one of my favorite desserts to make. As someone who loves a traditional Banana Smoothie it was a no brainer to give it a dessert makeover. This involves swapping out the oats for ice cream and instead of having it for breakfast… it becomes one of your favorite treats! My goal was to get it to taste just like a banana pudding milkshake.

Bananas are also a nutritious fruit known for their rich content of vitamins, minerals, and dietary fiber. They provide energy, promote heart health through potassium and antioxidants and they aid digestion! They are a healthy addition to a balanced diet.

No dairy is needed for this banana shake recipe, making it perfect for a plant-based and gluten free diet. The range of plant-based ice creams is very impressive, and the flavor options are endless! You only need 3 ingredients and less than 2 minutes to whip it up!

How do you make a banana milkshake?

The Ingredients

• Banana. The riper the banana is, the sweeter the milkshake. Over ripe bananas also work. If you’d prefer an extra thick milkshake, use frozen bananas.
• Vegan ice cream. Any dairy free ice cream of choice, as long as it’s vanilla. Aim to use one that is coconut based (as opposed to soy based) as it yields a super creamy texture. If you feel like making your own, use my vegan ice cream recipe.
• Milk of choice. I used unsweetened almond milk, but soy milk, oat milk, coconut milk, or any plant-based milk will work.

The Instructions

In a high speed blender, add all your ingredients and blend until thick and creamy. Pour into two glasses and garnish with some banana slices and cinnamon. Enjoy immediately.

If you don’t have access to a blender, the pulse setting on a food processor can also be used.

Tips to make the best vegan banana milkshake

• Use a good quality ice cream, as it makes all the difference in terms of taste and texture.
• If you want a more pronounced banana sweetness, feel free to add more than the suggested amount. You may need to add a little extra milk to compensate.
• For a thicker milkshake without adding extra calories, feel free to add 1/4 cup of ice.
• For a sweeter and more complex banana flavor, you can also add some vanilla extract.
• Garnish with ground cinnamon and banana slices.

Flavor variations

The beauty of this plant-based shake is just how versatile and adaptable it is. Here are some fun flavor variations to try:

• Strawberry banana shake. Add 1/2 cup of frozen strawberries.
• Chocolate banana shake. Use chocolate ice cream and add 2 tablespoons of cocoa powder OR chocolate syrup. Drizzle chocolate syrup on top.
• Peanut butter banana shake. Add 2 tablespoons of peanut butter.
• Banana oreo shake. Blend 2-3 Oreos (naturally vegan!) or homemade Oreos.
• Banana pudding shake. Replace the milk with 1/2 cup of vanilla yogurt and garnish with vegan whipped cream and caramel sauce.

Storage tips

• To store: You can store the milkshake in the refrigerator for up to 3 days. Be sure to stir it vigorously before drinking, in case of any separation.

More plant-based dessert recipes to try

• Butter pecan ice cream
• Tiramisu
• Blueberry cheesecake bites
• Blondies
• Chickpea blondies
• Funfetti cake

Frequently asked questions

Watch How To Make It

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Banana Milkshake (No dairy!)

This banana milkshake is thick, creamy, and made with 3 ingredients! No dairy needed, it's the best vegan milkshake!

Course Dessert

Cuisine American

Prep Time 1 minute minute

Cook Time 1 minute minute

Total Time 2 minutes minutes

Servings 2 servings

Calories 146kcal

Author Crazy Vegan

Ingredients

• 1 large banana
• 1/2 cup vegan ice cream vanilla
• 1 cup almond milk unsweetend

Instructions

• In a high speed blender, add all your ingredients and blend until smooth and creamy.
• Pour into two classes and serve immediately.

Notes

TO STORE: You can store the milkshake in the refrigerator for up to 3 days. Be sure to stir it vigorously before drinking, in case of any separation.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 191mg | Potassium: 322mg | Fiber: 2g | Sugar: 17g | Vitamin A: 214IU | Vitamin C: 6mg | Calcium: 215mg | Iron: 1mg

The post Banana Milkshake appeared first on Crazy Vegan Kitchen.

This vegan peanut butter bars recipe is a quick and delicious no bake dessert that requires simple ingredients! Made without dairy, they are also gluten free and grain free! 

Vegan Peanut Butter Bars

If you ever give me something with peanut butter in it, there is no doubt I’d be a huge fan of it. I love it for breakfast, eaten by the spoonful, or made into any dessert that resembles a peanut butter cup. These peanut butter bars have been my go-to dessert lately, especially when I want something healthier and refined sugar free.

A thick and chewy base, a gooey peanut butter filling, and all topped with something extra sweet. They are so full of peanut butter flavor, it is SO hard to stop at one!

Ingredients to make vegan chocolate peanut butter bars

For the base

• Shredded coconut– Also known as desiccated coconut/macaron style coconut. Be sure to use one that has no added sugar.
• Peanut butter– Smooth and creamy peanut butter, with no added sugar.
• Peanuts– Roughly chopped. If you use salted peanuts, you can omit the salt.
• Cocoa powder– Or cacao powder. Be sure to sift the cocoa powder if you notice any clumps.
• Salt– Just a pinch to bring out the sweetness.
• Agave nectar– Adds sweetness and helps keep the base chewy. Maple syrup can also be used.
• Water– As needed to loosen up the mixture.

For the filling

• Peanut butter– Smooth and creamy peanut butter.
• Agave nectar– Can substitute for maple syrup.
• Coconut oil– Refined coconut oil that has been melted.
• Salt– Brings out the sweetness.

For the topping

• Chocolate– Dairy free chocolate chips.
• Peanut butter– Smooth and creamy peanut butter.
• Espresso powder– Optional, but intensifies the chocolate flavor.
• Agave nectar– Makes the topping even creamier and melts in your mouth.
• Coconut oil– Holds everything together and helps the topping firm up.

How do you make no bake peanut butter bars?

Step 1 – Start by preparing the base. Combine all the ingredients into a food processor and process until a smooth dough remains. If the dough is too thick, add a little extra water. Next, transfer it into a 6-inch baking pan lined with parchment paper and press it into place.

Step 2 – Prepare the filling. Combine all the ingredients into a microwave-safe bowl and microwave until melted. Whisk together and transfer it onto the base of the bars. Refrigerate for at least 15 minutes, for it to thicken and become slightly firm.

Step 3 – Add the topping. Once the filling is firm, add the topping ingredients into a microwave safe bowl and microwave until melted. Once melted, stir and pour over the top of the filling and the base, using a rubber spatula to spread it out evenly. This will be the final layer. Refrigerate for at least 4 hours, or until the chocolate has firmed up.  Finally, slice into bars and serve.

Tips to make the best vegan peanut butter bars

• To speed up the process, you can freeze the filling to let it firm up quicker. The same can be done for the topping, too.
• If you’d like to make these bars without peanut butter, you can use any nut or seed butter of your choice.
• For added texture, add some chopped nuts or seeds to the filling.

Storing and freezing vegan peanut bars

• To store: Leftover peanut bars can be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
• To freeze: Place the bars in a ziplock bag and store them in the freezer for up to 6 months.

More vegan Dessert recipes to try

• VEGAN PEANUT BUTTER AND JELLY CUPS
• MINI VEGAN PEANUT BUTTER CHEESECAKE
• VEGAN NO BAKE COOKIES
• 3 INGREDIENT VEGAN PEANUT BUTTER COOKIES
• 2 INGREDIENT PEANUT BUTTER FUDGE

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Vegan Peanut Butter Bars

These vegan peanut butter bars are a delicious no bake dessert that is actually healthy! No grains and no refined sugar needed- it's gluten free and grain free!

Course Dessert

Cuisine American

Prep Time 29 minutes minutes

Cook Time 1 minute minute

Total Time 30 minutes minutes

Servings 12 Bars

Calories 253kcal

Author Crazy Vegan Kitchen

Ingredients

For Base:

• 1 1/4 cups Shredded coconut
• 1/3 cup Peanut Butter Smooth
• 1/3 cup Peanuts
• 1/4 cup Cocoa powder or cacao powder
• 1/4 teaspoons salt
• 4 tablespoons Agave Nectar or maple syrup
• 1 tablespoon Water

For Peanut Butter Filling

• 3/4 cup Peanut Butter Smooth
• 1/4 cup Coconut Oil Melted
• 1/4 cup Agave Nectar
• 1/8 tsp salt

For Topping:

• 3 ounces Vegan chocolate
• 1 tablespoon Peanut Butter
• 1/4 teaspoon Instant Espresso optional
• 1 tablespoon Agave Nectar or maple syrup
• 1/2 tablespoon Coconut Oil Melted

Instructions

• Prepare a 6- inch pan with baking paper and set aside.
• To prepare base, combine all ingredients in a food processor. Process until you get a mixture that is fine and sticky. If it is to dry, add a touch more Agave Nectar. If too wet, a more shredded coconut. Press mixture firmly into the base of your tin and set aside.
• To prepare Peanut Butter Filling, combine all ingredients in a microwave safe bowl. Microwave in 20 second intervals, stirring after each time. Continue this process until you get a smooth peanut butter mixture.
• Pour mixture over base and spread out using a rubber spatula. Chill for 1 hour.
• Prepare the chocolate topping by combining all ingredients in a microwave safe bowl and microwave in 20 second intervals, stirring after each time. Continue until you have a shiny and smooth chocolate mixture.
• Pour over your set peanut butter filling, and use a rubber spatula to spread out.
• Refrigerate for 4-6 hours, and then remove from the fridge and cut into squares.

Notes

You may use Maple Syrup or any other liquid sweetener in place of Agave Nectar.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 16g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Sodium: 187mg | Potassium: 191mg | Fiber: 2g | Sugar: 11g | Calcium: 15mg | Iron: 1mg

The post Vegan Peanut Butter Bars appeared first on Crazy Vegan Kitchen.

This pizookie recipe is a showstopper! Pizza-sized cookies are the best kind of chocolate chip cookie because they have a crispy outer layer and a soft, goey center, creating the perfect texture! Easy to make and share, you just need a skillet!

If you’re a fan of more traditional cookies, you can also try my choc chip cookie recipe, or my pistachio hazelnut chunk, Tagalongs or Samoas recipes! No eggs required!

What is a pizookie?

A pizookie is a pizza-sized cookie! Sometimes referred to as a skillet cookie, as the name suggests, it’s an extra large cookie designed to be baked in a skillet. What I love the most about them is the way the shared dessert brings people together around the dinner table!

• Irresistible texture. Pizookies have a unique texture with a crispy edge and a soft, gooey center, providing a delightful contrast that’s hard to resist!
• Easy to make. Skillet chocolate chip cookies are a breeze to make since they require just one skillet, eliminating the need for multiple baking sheets and reducing cleanup.
• Experiment with flavors. Pizookies can be customized with a variety of flavors such as chocolate chips, nuts, or even added caramel, marshmallows, or fruit, allowing you to create your own favorite combinations.
• Fun presentation. Serving warm pizookies directly from their pans adds a charming and rustic touch, perfect for sharing with family and friends for a cozy and memorable dessert experience. Top them with some homemade vanilla or chocolate ice cream for some added sweetness.

Ingredients needed

• All-purpose flour. Provides structure and helps bind the ingredients together.
• Coconut oil (or vegan butter). Adds moisture and richness to the cookie dough, creating a tender and flavorful texture.
• Brown sugar. Enhances the sweetness and contributes to the soft and chewy texture of the cookie.
• Plant-based milk (such as almond or soy milk). Adds moisture and helps bind the pizookie batter.
• Vanilla extract. Infuses the cookie with a pleasant aroma and enhances the overall flavor.
• Baking powder. Acts as a leavening agent, helping the cookie rise and become light and fluffy.
• Salt. Balances the sweetness and enhances the overall flavor of the cookie. You can optionally sprinkle a pinch of rock salt on top of the cookie, instead of mixing it into the batter, for added presentation.
• Chocolate chips or chunks. Provides delicious bursts of chocolatey goodness throughout the cookie.

How to make a pizookie (skillet cookie)

Step 1 – Prepare the dry ingredients. Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.

Step 2 – Prepare the wet ingredients. In a separate bowl, whisk together the melted coconut oil (or vegan butter) and brown sugar until smooth and well incorporated. Stir in the plant-based milk and vanilla extract to the wet ingredients. Whisk until just combined.

Step 3 – Mix the cookie batter. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the vegan chocolate chips or chunks, distributing them evenly throughout the dough.

Step 4 – Bake in a skillet. Transfer the cookie dough to a well-seasoned or oven-safe skillet, cast iron works best, and spread it out evenly using a spatula. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few crumbs (the cookie will continue to firm up as it cools).

Step 5 – Serve! Remove from the oven and let the skillet cookie cool for a few minutes before serving. You can enjoy it warm directly from the skillet. Garnish with a scoop of vanilla ice cream for added presentation and sweetness.

Tips to make the best recipe

• Use the right skillet. Choose a well-seasoned cast iron skillet or an oven-safe skillet to ensure even baking and prevent sticking. A properly seasoned skillet will also add a nice crust to the edges of the cookie.
• Don’t overmix the dough. Mix the ingredients until just combined. Overmixing can result in a tougher texture.
• Adjust the baking time. Keep a close eye on the pizookie while baking, as the baking time may vary depending on your oven and skillet size. The edges should be golden brown, and the center should be set but still slightly soft. Remember that the cookie will continue to firm up as it cools.
• Customize with flavor variations. While chocolate chunks are a classic addition, feel free to get creative with your toppings. You can add white chocolate chips, chopped nuts, shredded coconut, dried fruits, or even a drizzle of vegan caramel sauce or hot fudge sauce for extra flavor and texture.

Storage instructions

To store: If you prefer to keep the cookie in the skillet, cover it tightly with foil or plastic wrap, and store leftovers at room temperature for up to 2-3 days. If you need to keep the cookie for up to a week, you can place it in an airtight container and refrigerate.

To freeze: For longer-term storage, you can also freeze the pizookie. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container for 2-3 months.

Recommended tools 

• Cast iron skillet. Every kitchen needs one of these. They create the perfect cripsy edges for a range of dishes, but especially for pizookies!

More dessert recipes to try

• The Ultimate Baked Vegan Cheesecake (Nut-Free)
• Super Moist Vegan Carrot Cake
• Vegan Raspberry White Chocolate Cake

Frequently asked questions

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Pizookie Recipe

This pizookie recipe is a showstopper! Pizookies are the best kind of cookie because they have a crispy outer layer and a super gooey, soft center, creating the perfect texture! They're incredibly easy to make and share, you just need a skillet! The process, and the clean up, is incredibly simple.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 306kcal

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil
• 1 cup brown sugar
• 1/4 cup almond milk unsweetend
• 1 tsp vanilla extract
• 1 cup vegan chocolate chips

Instructions

• Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
• In a separate bowl, whisk together the melted coconut oil (or vegan butter) and brown sugar until smooth and well incorporated. Add the plant-based milk and vanilla extract to the mix, and whisk until just combined.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the vegan chocolate chips or chunks, distributing them evenly throughout the dough.
• Transfer the cookie dough to a well-seasoned or oven-safe skillet, cast iron works best, and spread it out evenly using a spatula. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few crumbs (the cookie will continue to firm up as it cools).
• Remove from the oven and let the skillet cookie cool for a few minutes before serving. You can enjoy it warm directly from the skillet. Garnish with some ice cream for added presentation and sweetness

Notes

TO STORE: If you prefer to keep the cookie in the skillet, cover it tightly with foil or plastic wrap, and store it at room temperature for up to 2-3 days. If you need to keep the cookie for up to a week, you can place it in an airtight container and refrigerate.

TO FREEZE: For longer-term storage, you can also freeze the pizookie. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container for 2-3 months.

Nutrition

Calories: 306kcal | Carbohydrates: 59g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 144mg | Potassium: 63mg | Fiber: 2g | Sugar: 37g | Calcium: 94mg | Iron: 3mg

The post Pizookie Recipe appeared first on Crazy Vegan Kitchen.

This vegan banana cream pie recipe can be made in the comfort of your own kitchen with plant-based ingredients! With a combination of fresh bananas and coconut cream, it’s the perfect way to satisfy your dairy-free sweet tooth.

If you love a slice of creamy pie, this easy banana cream pie recipe will be your new go-to. It’s full of creamy deliciousness yet so easy to make. This recipe is so simple and foolproof you don’t need to be a master baker to make it. 

Why you’ll love this recipe

• Easy to make. All you need are some basic ingredients and a few simple steps to make this banana cream pie. 
• Delicious. A perfect balance of sweetness and creamy texture will make every bite melt in your mouth and satisfy your taste buds. 
• Versatile. You can serve it plain, with a plant-based whipped cream, or with a scoop of vegan vanilla ice cream. It’s a versatile recipe. 
• A crowd pleaser. It’s a perfect crowd pleaser for every occasion. No matter how you present it, it will be a hit. 

What I love the most about banana cream pie is its simplicity. It’s not complex, but it’s still incredibly delicious. A perfect dessert for any occasion, from a casual get-together to a formal dinner party.

Ingredients needed

Here is everything you’ll need to make this vegan banana cream pie. 

For the vegan pie crust

• Graham cracker crumbs. To make the graham cracker crust. 
• Granulated sugar. Sweetens the crust. You can also use powdered sugar. 
• Vegan butter. Melted. To bind the crust ingredients together and give it a flaky texture.

For the filling

• Bananas. Ripe and sliced. To add sweetness, flavor, and moisture to the filling.
• Granulated sugar. Or powdered sugar. 
• Cornstarch. To make the filling thick. 
• Salt. To balance the sweetness. 
• Full-fat coconut cream. To thicken and enrich the filling.
• Non-dairy milk. Makes the filling soft and creamy. I prefer unsweetened almond milk. 
• Vanilla extract. Adds flavor and aroma.

For topping

• Vegan whipped cream and sliced bananas. To garnish.

How to make easy banana cream pie 

Just follow these easy instructions and prepare to be amazed by the best banana cream pie ever!

Step 1 – Prepare the pie crust. Mix the pie ingredients until the pie crust batter forms the texture of wet sand. Press it into a 9-inch pie pan (greased) and bake at 350 F or 175 C for 8-10 minutes. Then, allow it to cool. You can also chill this in the fridge.

Step 2 – Prepare the bananas. In a blender, combine the ripe bananas, almond milk, and vanilla extract. Blend until a smooth consistency is formed and set aside.

Step 3 – Prepare the banana cream pie filling. In a medium saucepan, whisk together the sugar, cornstarch and salt. Then add the coconut cream and bring to a gentle boil over medium heat. Continue to stir for about 2 minutes or until the mixture is thick and smooth. Remove from the heat and fold in the banana mixture. Return the saucepan to the heat and continue whisking for another 2 minutes, until the mixture resembles pudding. Remove from the heat and cool.

Step 4 – Pour the filling into the crust. After adding the filling to the crust, refrigerate for 3-4 hours until the filling has set. 

Step 5 – Serve and enjoy. Apply a layer of the vegan whipped cream, or create some peaks, and decorate with sliced bananas on the top before serving. Enjoy! 

Tips to make the best recipe

• Use fresh, ripe bananas. Ripe bananas not only add natural sweetness but also have a stronger banana flavor. Look for bananas with yellow peels that have brown spots.
• If your pie crust is browning too much, you can cover it with foil during baking.
• To make your whipped cream even more delicious, add a teaspoon of vanilla extract.

Flavor variations 

Want to make this banana cream pie in different ways? Here are some good flavor variations: 

• Buy a pre-made pie crust. If you don’t have graham crackers or just want a new flavor, you can also use a pre-made pie crust. 
• Make it more coconutty. If you like coconut treats, use coconut milk in the filling and top with toasted coconut flakes. You can also experiment with pudding mix to add flavor and bulk to your filling – my favorite is vanilla custard.
• Add berries. For a more fruity pie, you can add berries in the filling and also on the top to garnish. 

Storage instructions

To store. Leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days. 

To freeze. Do this before adding the whipped cream to garnish. Wrap the pie tightly in plastic wrap, then place it in a freezer-safe container to freeze for up to 2 months. 

Recommended tools to make this recipe

• Mixing bowl. To mix the pie crust ingredients and the filling ingredients.
• Pie dish. To bake the pie crust.
• Spatula. To transfer the filling to the pie crust and spread the whipped cream on top.

More delicious dessert recipes to try 

• Gluten-free pancakes 
• Oatmeal bars 
• Thin mints 
• Granola cups
• Snowball cookies

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Vegan Banana Cream Pie

Learn how to prepare a classic banana cream pie with ease in the comfort of your own kitchen! With a combination of fresh bananas and coconut cream, it’s the perfect way to satisfy your sweet tooth.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 484kcal

Ingredients

For the crust

• 1 1/2 cups graham cracker crumbs vegan
• 1/4 cup granulated sugar
• 1/2 cup vegan butter

For the filling

• 3 medium bananas ripe
• 1/2 cup almond milk unsweetened
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup coconut cream

For the topping

• 1 cup vegan whipped cream
• 1/2 banana sliced

Instructions

• Mix graham cracker crumbs, sugar, and melted vegan butter. Press into a 9-inch pie dish and bake at 350°F (175°C) for 8-10 minutes. Cool.
• In a blender, combine the ripe bananas, almond milk, and vanilla extract. Blend until smooth and set aside.
• In a medium saucepan, whisk together the sugar, cornstarch and salt. Then add the coconut cream and bring to a gentle boil over medium heat. Continue for about 2 minutes, until the mixture is thick and smooth.
• Remove from the cream mixture from the heat and fold in the banana mixture. Return the saucepan to the heat and continue whisking for another 2 minutes or until the mixture resembles pudding. Remove from the heat and cool.
• Pour filling into crust. Refrigerate for 3-4 hours until set.
• Add the vegan whipped cream and decorate with sliced bananas on the top before serving.

Notes

TO STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. 

TO FREEZE: Do this before adding the whipped cream to garnish. Wrap the pie tightly in plastic wrap, then place it in a freezer-safe container to freeze for up to 2 months.

Nutrition

Calories: 484kcal | Carbohydrates: 50g | Protein: 4g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 292mg | Potassium: 413mg | Fiber: 3g | Sugar: 29g | Vitamin A: 572IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg

The post Vegan Banana Cream Pie appeared first on Crazy Vegan Kitchen.

This chickpea blondies recipe yields soft, gooey, and crisp-around-the-edge desserts! You won’t believe they are flourless! No eggs and no butter needed, just one blender or bowl to whip up these amazing treats! 

Chickpea Blondies

Whenever I’m craving a cozy vegan dessert, my favorite recipes to make are brownies, cosmic brownies, and these chickpea blondies.

If there is one food that is extremely versatile and healthy, it would definitely be chickpeas. They are great in savory dishes, like soups, stews, and curries. They taste great in salads or made into a dip. My favorite way to use them though is to hide them in desserts. I’ve made a cookie dough dip and chocolate chip cookies with them, but my favorite use for them is in blondies!

What are chickpea blondies?

Chickpea blondies are essentially a variation of classic blondies, but instead using a combination of chickpeas and peanut butter to replace any need for butter or oil.

The texture is ooey, gooey, and almost fudgy, with crisp edges. They are sweet and with a subtle peanut butter flavor, without being overpowering. And oh, don’t let the chickpeas in the recipe fool you- You will NOT be able to taste them at all!

I brought these to the office the other day and shared them with my colleagues and NO ONE believed me when I said that there were chickpeas in them!

How do you make chickpea blondies?

The Ingredients

• Chickpeas– Also known as garbanzo beans. Use a no added salt variety, if possible.
• Peanut butter– I like smooth peanut butter. You can use any nut butter or seed butter, though, like almond butter, cashew butter, sunflower seed butter or tahini as a dairy-free alternative.
• Maple syrup– Gives the blondies extra sweetness, and a gooey center.
• Coconut sugar– Any granulated sweetener can be used. Brown sugar is another fabulous alternative.
• Vanilla extract– A must for any good baked good!
• Oat flour– Either store bought or you can make your own. Be sure to use certified gluten-free oats if you’d like these blondies to be gluten free.
• Baking powder and baking soda– A combination of the two gives the blondies some stability and rise.
• Salt– You can omit this if your chickpeas have a little salt added to them.
• Chocolate chips– Either vegan chocolate chips or a chopped up chocolate bar. I prefer dark chocolate chips for this recipe.

The Instructions

Step 1 – Blend. Start by adding all your ingredients into a food processor. Next, process it very well, until the chickpeas have been broken down and a smooth batter remains. Add in the chocolate/chocolate chips and pulse once more.

Step 2 – Bake. Now, transfer the chickpea cookie dough into a lined 8 x 8-inch pan. Bake the blondies for 25-30 minutes, or until a skewer or toothpick comes out mostly clean. Let the blondies cool in the pan completely, before slicing into bars.

Tips to make the best vegan chickpea blondies

• These blondies are extremely gooey. If you’d like them to be thicker and more sturdy, you can bake them for an extra 10 minutes. Alternatively, refrigerate them once they are cooled, and they will thicken even more.
• You can replace the chickpeas with white beans or navy beans. The latter two actually have a milder flavor, and will not change the texture much at all.
• Feel free to fold through some walnuts or pecans for some added crunch.

Storing and freezing flourless chickpea blondies

• To store: Blondies can keep at room temperature in an airtight container for up to 3 days. If you’d like them to keep longer, store them in the refrigerator for up to 2 weeks.
• To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.

More vegan dessert recipes to try

• Tiramisu
• Chocolate cake
• Chocolate cupcakes
• Vanilla cake
• Peanut butter pie

Watch how to make it

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Chickpea Blondies

These chickpea blondies are so soft, gooey, and crisp around the edges, you won't believe they are vegan! Made in just one bowl, NO ONE can taste the chickpeas!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 Blondies

Calories 195kcal

Author Crazy Vegan Kitchen

Ingredients

• 1 tin Chickpeas drained and rinsed (420g/14oz Tin)
• 1/2 cup Peanut butter or any nut/seed butter of choice
• 1/4 cup Maple Syrup 65g
• 1 cup Coconut Sugar 200g
• 1/3 cup Oat Flour 50g
• 1/4 tsp Salt
• 1 1/2 tsp Vanilla Extract
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 cup vegan chocolate chips

Instructions

• Preheat oven to 180c/350F. Line a 8×8 inch baking pan with non-stick parchment and set aside.
• In a food processor, combine all ingredients except for the Dark Chocolate Chunks. Process until smooth. Fold through the chocolate chips.
• Transfer the batter into the prepared baking pan and bake for 25-30 minutes for a fudgey Blondie, or 35 minutes for a cakier blondie.
• Remove blondies from oven and leave to cool thoroughly before cutting.

Notes

The batter will very thick. Dampen your spatula or hands with water to press the dough out evenly.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 157mg | Potassium: 94mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Chickpea Blondies appeared first on Crazy Vegan Kitchen.