Starting off the year (and decade), the best way I know how: with a little bliss. Vegan Cranberry Bliss Bars that is!
These chewy blondies have hints of ginger and orange essence, are speckled with white chocolate and tart dried cranberries, and are topped with a sweet cream cheese frosting. The perfect veganized Starbucks copycat recipe so you can now recreate their Cranberry Bliss Bar at home and without dairy or eggs. Easy to make anytime of the year, no one will guess these decadent cookie bars are vegan!
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Tender, fluffy banana cupcakes topped with the silkiest, fluffiest brown sugar cinnamon ermine frosting.
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This vegan rum cake is incredibly moist, rich, and soaked in a buttery rum sauce. This simple yet indulgent pound cake is the perfect dessert for any occasion from a weeknight dinner to a showstopper dessert during the holidays.
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Warmly spiced with a tender, moist crumb, topped with a fluffy espresso buttercream and then lightly drizzled with butterscotch sauce, the pumpkin spice latte literally takes the cake! This vegan pumpkin cake is the perfect fall dessert.
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These decadent vegan blondies are richly flavored with brown sugar, toasted hazelnut meal and vanilla. Lots of chocolate chunks in the batter and toasted hazelnuts on top take these treats to the next level of yum!
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This strawberry rhubarb sorbet is intensely flavored, silky smooth and refreshing. With only a few ingredients, this naturally dairy-free, vibrant treat comes together quickly and easily!
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This lemon meringue baked cheesecake is everything you’d hope for in a showstopper dessert that is completely and unassumingly vegan! A creamy, lusciously dense lemon cheesecake is served with a cloud of meringue on top for a beautiful and decadent treat!
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Strawberry pie that’s easy, pretty and delicious! This vegan strawberry galette is made with a no-fail oil pastry slathered with a homemade hazelnut chocolate spread and vine ripened strawberries. Top this rustic pie with vegan ice cream while it’s still warm from the oven for an easy vegan dessert!
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Creamy vanilla ice cream rippled with fresh strawberry rhubarb swirls, and studded with bits of homemade brown sugar crumble. This frozen vegan treat is a combination of two favorite summer desserts: homemade ice cream and strawberry rhubarb crumble!
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Soft, chewy and speckled with strawberries and vegan white chocolate chips. So easy, no chilling required, and can be made even before strawberry season. The secret to the bursts of strawberry flavor (without soggy cookies) is that we use freeze-dried strawberries in this recipe. Paired with the creamy sweetness from white chocolate, these vegan cookies are a delicious treat!
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