Eleven vegan sweets from eleven different blogs, from tahini truffles to a pavlova with an aquafaba meringue.
All eleven are oil-free as written, no swaps needed on this one.
1. 2-Ingredient Vegan Scones
A two-ingredient dough of one cup of coconut cream and two cups plus one tablespoon of self-raising flour, cut into rounds and baked at 400F for 20 minutes. Ten minutes of prep, eight to ten scones, meant to be served with jam.
No oil in this one, the coconut cream stands in for the butter most scone recipes use.
Get the recipe from BakedbyClo.
2. Vegan Pavlova
The meringue is reduced aquafaba, the liquid from one can of chickpeas simmered down to a third of a cup, whipped with cream of tartar and three-quarters of a cup of caster sugar, then baked low for two hours. Twenty minutes of active prep, six servings, topped with whipped vegan cream and fresh berries.
No oil in this one.
Get the recipe from BakedbyClo.
3. No-Bake Chocolate Granola Bars
One cup of pitted dates simmered into a paste, stirred with one and a half cups of oats, two tablespoons of cocoa powder, a quarter cup each of chopped pistachios and dried cherries, and a quarter cup of almond butter. Ten minutes of prep, pressed into a pan and frozen for two hours before cutting into twelve bars.
No oil in this one.
Get the recipe from Sheri Silver.
4. Vegan Tahini Truffles
Two cups of pitted dates, a half cup of tahini and a half cup of cocoa powder processed into a dough, scooped into twenty balls and rolled in more cocoa powder. Ten minutes of prep, no oven, chilled until set.
No oil in this one, the tahini is what binds it.
Get the recipe from Sheri Silver.
5. Strawberry Milkshake with Coconut Milk
Two cups of frozen strawberries blended with one can of full-fat coconut milk, a half cup of water and two to four tablespoons of maple syrup. Five minutes start to finish, makes two milkshakes.
No oil in this one.
Get the recipe from My Rad Kitchen.
6. Baked Cinnamon Apple Slices
Two pounds of sliced apples tossed with half a teaspoon of cinnamon and two tablespoons of maple syrup, covered and baked at 375F for thirty to forty minutes. Ten minutes of prep, nine servings, sixty-five calories each.
No oil in this one.
Get the recipe from Vibrantly G-Free.
7. Sugar and Spice Pumpkin Butter
A roasted pie pumpkin simmered for thirty minutes with brown sugar, white sugar, a half cup of apple juice, two tablespoons of maple syrup and warm spices like cinnamon and clove. About an hour total, makes two cups.
No oil in the actual butter. Line the baking sheet with parchment paper for roasting the pumpkin instead of the cooking spray the recipe mentions.
Get the recipe from G-Free Foodie.
8. Strawberry Chia Jam
400 grams of strawberries simmered down with a tablespoon of lemon juice, sweetened with two tablespoons of maple syrup, then set with two and a quarter tablespoons of chia seeds. Fifteen minutes total, makes fourteen tablespoons.
No oil in this one. Use the maple syrup option the recipe lists, not the honey alternative, to keep it vegan.
Get the recipe from The Cooking Foodie.
9. Healthy Oatmeal Crackers
Oats ground into flour and mixed with a half cup of almond butter, a third of a cup of maple syrup and half a teaspoon of cinnamon, rolled thin and scored before baking at 350F for ten to twelve minutes. Twenty-five minutes total, makes thirty crackers.
No oil in this one.
Get the recipe from The Cooking Foodie.
10. Gluten-Free Vegan Chocolate Cupcakes
The batter uses a cup and a quarter of unsweetened applesauce as its fat, mixed with oat flour, almond milk soured with apple cider vinegar, and two-thirds of a cup of coconut sugar, baked at 350F for twenty-five minutes. Twenty minutes of prep, twelve cupcakes, topped with a whipped chocolate-coconut cream frosting.
No oil in this one, skip greasing the tin and use paper liners instead.
Get the recipe from Right at Home with Violet.
11. Vegan Peanut Butter Cookies
Three-quarters of a cup of peanut butter creamed with brown and granulated sugar, bound with a flax-and-oat-milk egg replacer, chilled for two hours, then baked at 375F for nine to ten minutes. Thirty minutes of active prep, sixteen cookies.
Swap the half cup of vegan butter substitute for a quarter cup more peanut butter plus two tablespoons of unsweetened applesauce, added when creaming the sugars, to keep the dough moist without the added fat.
Get the recipe from Fab Everyday.
All eleven recipes and photos are used with permission from their bloggers.
