“Almond butter and coconut oil replace dairy butter and eggs in these vegan treats, giving them the crisp but chewy texture that we all love. On its own, chocolate is a vegan ingredient but dairy products are often introduced during processing. Some chocolate chips may not be labeled vegan, but if they do not contain dairy products, such as whey, casein, milk, milk fat and milk solids, they are vegan. Check labels carefully.”
Ingredients
1 cup white whole-wheat flour
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅔ cup packed light brown sugar
½ cup coconut oil, melted
½ cup warm water
⅓ cup unsalted smooth almond butter
2 teaspoons vanilla extract
⅔ cup vegan chocolate chips, preferably bittersweet
Directions
1Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Whisk sugar, coconut oil, water, almond butter and vanilla in a large bowl. Add the flour mixture to the sugar mixture and stir until just combined. Fold in chocolate chips. Cover the bowl and let stand at room temperature at least 30 minutes.
2Preheat oven to 350°F. Line a baking sheet with parchment paper. Using about 1 heaping tablespoon per cookie, drop mounds of dough, at least 1 inch apart, on the prepared baking sheet. Flatten the mounds to create 2-inch-wide cookies. Bake until lightly browned, 10 to 14 minutes. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a rack to cool completely. Repeat with the remaining dough.
“This luscious vegan cheesecake nixes the dairy in favor of a filling made with coconut cream, tofu and cashews or macadamia nuts instead of the traditional eggs and cream. Coconut oil and nuts make for a rich-tasting and crunchy crust, so nobody will miss the butter.”
Ingredients
Filling
1½ cups raw cashews or macadamia nuts
8 ounces silken tofu
1 cup coconut cream
1 tablespoon cornstarch
2 teaspoons pure vanilla extract
¾ cup sugar
2 teaspoons lemon zest
1 tablespoon lemon juice
⅛ teaspoon salt
Crust
1 cup pecans, toasted
1 cup gluten-free oat flour (see Note)
⅓ cup melted coconut oil
3 tablespoons pure maple syrup
½ teaspoon salt
Directions
1To prepare nuts for filling: Place cashews (or macadamias) in a heatproof medium bowl. Cover with boiling water by 1 inch and let soak for 1 hour.
2Meanwhile, preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
3To prepare crust: Process pecans in a food processor until finely ground. Add oat flour, coconut oil, maple syrup and ½ teaspoon salt; pulse until just combined. Firmly press into the bottom of the prepared pan.
4Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack for 15 minutes.
5Drain the cashews (or macadamias) and transfer to a blender or food processor. Add tofu, coconut cream, cornstarch, vanilla, sugar, lemon zest, lemon juice and salt. Blend until very smooth. Scrape into the crust. Place the cheesecake on a rimmed baking sheet.
6Bake the cheesecake until the edges look very slightly dry and the center appears only slightly jiggly but not liquidy, 50 minutes to 1 hour. Cool on a wire rack until room temperature, about 1 hour. Refrigerate, uncovered, until very cold, at least 3 hours.
7To serve, run a sharp knife along the edge to loosen the pan sides and remove.
“Magical aquafaba—the liquid from canned chickpeas that often gets poured down the drain—mimics egg whites in these airy vegan meringue cookies. The other magical thing? These cookies require just three ingredients! Save the chickpeas themselves for hummus, stew or any one of our other recipes that call for canned chickpeas.”
Ingredients
6 tablespoons liquid from one 15-ounce can no-salt-added chickpeas, at room temperature
¼ cup sugar
½ teaspoon pure vanilla or almond extract
Directions
1Position a rack in upper third of oven; preheat to 200°F. Line a large baking sheet with parchment paper.
2Beat chickpea liquid in a mixing bowl with an electric mixer on high speed until stiff peaks form, 5 to 10 minutes. Add sugar, about 1 tablespoon at a time, and continue beating until very glossy, about 5 minutes. Add vanilla (or almond) extract and beat for 1 minute more.
3Place a dot of the meringue under each corner of the parchment paper to secure it to the pan. Spoon the meringue into a 1-gallon sealable plastic bag (or pastry bag fitted with a ½-inch plain tip). Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off a bottom corner to make a ¾-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Holding the bag perpendicular to the pan, pipe the meringue into 1½-inch cookies, spacing them about ½ inch apart.
4Bake the meringues on the upper rack until they are dry and crispy, 1½ to 2 hours. Turn off the oven and leave the meringues in the oven, with the door closed, for 1 hour more.
“Wedges of juicy watermelon topped with nondairy coconut yogurt and berries make for a crisp and refreshing dessert. To feed a crowd, leave the wedges blank and let guests add their own toppings to the yogurt.”
Ingredients
½ cup unsweetened coconut-milk yogurt alternative
1 teaspoon pure maple syrup
¼ teaspoon vanilla extract
2 large round slices watermelon (1 inch thick), cut from the center of the melon
⅔ cup sliced strawberries
½ cup halved blueberries or blackberries
2 tablespoons toasted unsweetened coconut flakes
Directions
1Combine yogurt alternative, maple syrup and vanilla in a small bowl.
2Spread ¼ cup of the yogurt mixture over each watermelon round. Cut each round into 8 wedges. Top with strawberries and blueberries (or blackberries). Sprinkle with coconut.
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