Vegan Cruelty Free, Vegan Desserts, Vegan Food

Healthy Vegan Dessert Recipe: Frozen Berry Pie

Fourth of July is tomorrow, which means a spread of red, white and blue indulgences on the picnic table. It’s the night before your soiree and you’ve nothing to bring. Well I have you covered. At most, this takes <10 minutes to make, but about 4 hours to set in the freezer so be sure to make this easy vegan dessert at least the morning of if not the night before your July 4th party or get together.

Growing up, my house was literally behind a theme park. Not right behind…but it wouldn’t be far from the truth for me to say that we could hear the screams from the roller coaster #funtimes. One of the perks of living so close to a theme park was the free, unobstructed fireworks shows, and that was the extent of our July 4th celebrations. I always envisioned myself as that single boss-lady who threw Pinterest-style parties that were so on theme. Enter: Frozen Berry Pie. Let me tell you that I 100% envisioned this to be a layered “red-ish”, blue and white frozen pie…but that it 100% turned into a purple mush. HOWEVER, the star sprinkles saved me. None the less, it tasted good and thought it was worth a share. Forewarning though, when you go to buy your ingredients, make sure the star sprinkles are at the top of your list–they’ll save you.

Vegan Frozen Berry Pie – What You Need

  • Two large bowls
  • 1 cup frozen wild blueberries (thawed)
  • 1/2 cup sliced strawberries
  • 1 small cup (usually 5.3 oz) of vegan blueberry yogurt (I opted for Forager)
  • 1 small cup (usually 5.3 oz) of vegan strawberry yogurt (I opted for Forager)
  • 1 tub of cocowhip lite
  • 1 pre-baked graham cracker crust (while not healthy, the Keebler Graham Cracker Crust is vegan, although it does have palm oil in it…)
  • Vegan whipped cream
  • …and lastly, STAR SPRINKLES

Directions

  1. In one bowl, add the thawed wild berries, the blueberry yogurt and half of the cocowhip and fold them all together
  2. In the other bowl, add the strawberry slices, the strawberry yogurt and the rest of the cocowhip and fold them all together
  3. In your graham cracker crust, pour the strawberry mixture then even out the top
  4. Slowly pour in the blueberry mixture being careful to not let it blend with the strawberry base if you can
  5. Top with sprinkles
  6. Let freeze for at least 4 hours
  7. Once it’s set, top with whipped cream, more sprinkles, and serve!

Question of the Day

What is your favorite pie? Do you have a no-bake one?

Vegan Cruelty Free, Vegan Desserts, Vegan Food

Vegan S’mores Dip – Easy Vegan Dessert

I was watching Ayesha Curry’s cooking show on Hulu (how cute is she btw) and she created this S’mores Dip literally 10 minutes before serving it. I don’t know if it was TV magic but she left the dinner table and minutes later, came back with a S’mores dip fresh out of the oven. Well dang, I decided to test if it was TV magic or not and decided it to try the S’mores Dip magic on my in-laws during a late Father’s Day celebration. Spoiler alert: It wasn’t TV magic. It really is that simple!

For you readers in the United States, 4th of July is right around the corner and S’Mores is about as American as one can get. You need this on your picnic table (be sure to use a coaster for pans!) Try it out and let me know if it was just as easy for ya’ll!

Vegan S’Mores Dip – What You Need

  • 1 cast iron skillet (I used small skillet)
  • 1 bag of vegan chocolate chips
  • 1 bag of vegan marshmallows (I used Dandies Marshmallows. I think the minis work better than the larger ones)
  • Vegan graham crackers
  • 1 tbsp Vegan butter

Directions

  1. Place your skillet in the oven and preheat your oven to 450 F.
  2. While the oven preheats, bring out all your ingredients and prep the graham crackers by breaking them in half and prepping your presentation plate.
  3. Once the oven is preheated, carefully pull the cast iron skillet out of the oven and place on a heat pad. Add the tbsp of vegan butter and spread it around the pan.
  4. Add enough chocolate chips to cover the bottom of the pan.
  5. Optional: Mix in a bit of nut butter.
  6. Add enough marshmallows to create an even layer atop the chocolate – no chocolate should peek through!
  7. Optional: Sprinkle a little bit of cinnamon atop the marshmallow.
  8. Place the skillet back into the oven for 12-15 minutes depending on your oven (keep an eye on the marshmallow to see that it gets golden)
  9. Remove from the oven and allow to cool. Serve immediately after with your graham crackers.
  10. Enjoy!

Question of the Day

What’s your go to backyard BBQ vegan dish to make or eat?

Vegan Cruelty Free, Vegan Desserts, Vegan Food

3 Ingredient Vegan Sugar Cookies – My First Attempt

I’m about to leave on a work (kind of) trip and decided to leave my husband with my some treats. So I chose to make something easy [read: something I can knock out quickly and will still remind my husband what he’s missing while I’m away ๐Ÿ˜‰ jk]. After going through my pantry, I decided to make some sugar cookies with my pre-packaged mixture, so if you have just 30 minutes to bust out dessert for any reason or have a strong craving for something sweet, try these out and let me know how they come out for you!

3-Ingredient Vegan Sugar Cookies – What You Need

  • 1 packet of Betty Crocker Sugar Cookie mix
  • 1 tbsp egg replacer
  • 2 tbsp water
  • 4 ounces of vegan butter

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. As the oven preheats, mix 1 tbsp of egg replacer with 2 tbsp of water and let sit for one minute
  3. As that sits, empty your bag of Betty Crocker Sugar Cookie mix into a large bowl
  4. Add 4 ounces of vegan butter of your choice (I measured 4 oz. out on my food scale)
  5. Mix the butter with the cookie mix and add in the “egg” then stir, stir, and stir until it forms kind of a dough
  6. Take a spoonful into your hands and form into little balls
  7. Place the balls on your silpat or pan and gently push down, you can also smash gently with a fork for those artisan feels
  8. Pop in the oven and bake for 21-25 minutes depending on your oven–check how they look at about the 15-minute mark
  9. When they’re golden brown around the edges, they’re done!
  10. Let the cookies cool off of the pan, preferably on an elevated wire base

I noticed the cookies will be hard-ish at first but the next day, they were nice and soft!

If you try this recipe, let me know what you think and how it turned out for you!

Question of the Day

What is your go-to dessert recipe?