Tento příspěvek je dostupný i v Češtině

These Vegan Peanut Butter Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with delicious peanut butter frosting. Dairy-free, egg-free.

THESE PEANUT BUTTER CHOCOLATE CUPCAKES ARE

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• rich
• chocolaty
• so delicious
• easy to make
• topped with creamy peanut butter frosting

WHAT YOU NEED TO MAKE VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

You need the following ingredients to make these peanut butter cupcakes (the exact measurements are in the recipe card below):

• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• All-purpose flour – keeps the cupcakes light and fluffy. Sift the flour to avoid lumps in the batter.
• Cocoa powder – Use good quality natural cocoa powder.
• Baking powder and baking soda – create a perfect rise in donuts.
• Ground coffee – deepens the chocolate flavor. You can also use espresso powder.
• Salt – balances the sweetness.
• Sugar – I recommend using organic white cane sugar.
• Oil – improves the texture and makes the cupcakes moist. I used sunflower oil, but you can use any oil neutral in flavor.
• Vegan yogurt – add moisture to the cupcakes. You can substitute it for applesauce.
• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
• Peanut butter – I used natural unsalted creamy peanut butter.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

• Cupcake (muffin) pan
• 12 cupcake liners
• 3 bowls
• Whisk
• Two large bowls
• Hand mixer (or stand mixer)
• Sifter
• Silicon spatula
• Cooling rack
• Piping bag and piping star tip

HOW TO MAKE THE BEST VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Make cupcake batter

In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee, and a pinch of salt.

In a separate bowl, whisk oil, vegan yogurt, and sugar. Add in vegan buttermilk and mix well. Sift in dry ingredients and whisk until no lumps remain.

4. Step: Bake the cupcakes

Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.

Transfer the cupcakes to a cooling rack and allow to cool completely before frosting them. If the cupcakes are still warm, the frosting will melt.

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until incorporated. Add in peanut butter mix until fully combined. Lastly, mix in vanilla extract and a pinch of salt.

6. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of peanut butter frosting onto each cupcake. Top with chopped peanuts if desired.

Serve immediately or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PEANUT BUTTER CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES LAST?

The cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE HOMEMADE PEANUT BUTTER CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then frost the cupcakes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Blackberry Chocolate Cupcakes
• Lotus Biscoff Cupcakes
• Strawberry Cupcakes
• Pastel Rainbow Cupcakes
• Pumpkin Cupcakes
• Chocolate Cupcakes Filled with Ganache

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

These Vegan Peanut Butter Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with delicious peanut butter frosting. Dairy-free, egg-free.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 cupcakes

Calories 510kcal

Author Plantiful Bakery

Ingredients

Chocolate Cupcakes:

• ¾ cup oat milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 1 ½ cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground coffee or espresso powder
• pinch salt
• ¾ cup granulated sugar
• ½ cup sunflower oil or canola oil
• ½ cup unsweetened vegan yogurt, room temperature

Peanut Butter Frosting:

• 1 ½ cup unsalted vegan butter (75-80% fat) room temperature
• 1 1/3 cup powdered sugar
• 2/3 cup creamy peanut butter
• 1 tsp vanilla extract
• pinch salt

Instructions

Preheat the oven and prepare the pan

• Preheat the oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners. Set aside.

Make vegan buttermilk

• To oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

Make cupcake batter

• In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee, and a pinch of salt.
• In a separate bowl, whisk oil, vegan yogurt, and sugar. Add in vegan buttermilk and mix well. Sift in dry ingredients and whisk until no lumps remain.

Bake the cupcakes

• Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
• Transfer the cupcakes to a cooling rack and allow to cool completely before frosting them.

Make peanut butter frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until incorporated. Add in peanut butter mix until fully combined. Lastly, mix in vanilla extract and a pinch of salt.

Assemble the cupcakes

• Using a piping bag with a star tip, pipe a swirl of peanut butter frosting onto each cupcake. Top with chopped peanuts if desired.
• Serve immediately or store in the fridge in an airtight container.

Notes

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cupcake | Calories: 510kcal

Want to save this recipe for later? Add it to your board on Pinterest!

Nutrition Facts

Serving: 1 cupcake / Calories: 510kcal / Total Fat: 37,1g / Saturated Fat: 12,3g / Cholesterol: 0mg / Total Carbohydrate: 42,1g / Fiber: 2,9g / Sugar: 25,0g / Protein: 5,9g / Sodium: 202mg / Potassium: 168mg / Iron: 1,6mg

Příspěvek VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

These Vegan Oreo Truffles are rich, fudgy, chocolaty, and so easy to make. Made with dark chocolate and crushed Oreos. This delicious no-bake treat is perfect for any occasion! Dairy-free.

THESE OREO TRUFFLES ARE

• vegan
• dairy-free
• no-bake
• fudgy
• rich
• chocolaty
• decadent
• quick and easy to make
• so delicious

WHAT YOU NEED TO MAKE VEGAN OREO TRUFFLES

You need the following ingredients to make these Oreo truffles (the exact measurements are in the recipe card below):

• Chocolate – Use good quality dark chocolate bar.
• Plant-based milk – You can use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
• Oreo cookies – Crush the cookies in a blender or place them in a zip-lock bag and finely crush with a rolling pin.
• Salt – balances the sweetness.

Equipment you need:

• Medium size glass bowls
• Small pot
• Spatula or spoon
• Cooling rack

HOW TO MAKE NO-BAKE VEGAN OREO TRUFFLES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make chocolate ganache

Place finely chopped dark chocolate into a glass bowl and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually mix in oat milk (using a spatula or spoon). Stir until smooth.

2. Step: Let the ganache set in the fridge

Place the bowl with the ganache into the fridge for about 1,5-2 hours or until it thickens.

3. Step: Make Oreo truffles

Once the ganache is thicker, take it off the fridge and stir a few times. Then mix in crushed Oreo cookies and a pinch of salt.

Roll out 20 even balls by hands from the mixture (1 ball = 11-12g/0,4 oz).

4. Step: Cover the truffles in chocolate

Using two forks, dip each ball into melted chocolate, tapping off any excess. Place on a cooling rack or lined cookie sheet and refrigerate for about 30 minutes or until the chocolate set.

Drizzle with more chocolate, and sprinkle with sea salt or crushed Oreo cookies, if desired.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE VEGAN OREO TRUFFLES?

Store the truffles in an airtight container in the fridge.

HOW LONG DO HOMEMADE CHOCOLATE OREO TRUFFLES LAST?

Oreo truffles will last for up to 2 weeks in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Biscoff Chocolate Truffles
• Coffee Bliss Balls
• Coconut Cashew Balls
• No-Bake Salted Caramel Cookie Dough Bars
• No-Bake Oreo Dessert
• Oreo Layered Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Print

VEGAN OREO TRUFFLES

These Vegan Oreo Truffles are rich, fudgy, chocolaty, and so easy to make. Made with dark chocolate and crushed Oreos. This delicious no-bake treat is perfect for any occasion! Dairy-free.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Chilling Time 2 hours

Total Time 2 hours 10 minutes

Servings 20 truffles

Calories 66kcal

Author Plantiful Bakery

Ingredients

For truffles:

• 70 g dark chocolate finely chopped
• 60 g oat milk room temperature
• 12 Oreo cookies finely crushed *
• pinch salt

For coating:

• 80 g dark chocolate melted

Instructions

Make chocolate ganache

• Place finely chopped dark chocolate into a glass bowl and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually mix in oat milk (using a spatula or spoon). Stir until smooth.
• Place the bowl with the ganache into the fridge for about 1,5-2 hours or until it thickens.

Make Oreo truffles

• Once the ganache is thicker, take it off the fridge and stir a few times. Then mix in crushed Oreo cookies and a pinch of salt.
• Roll out 20 even balls by hands from the mixture (1 ball = 11-12g/0,4 oz).

Cover the truffles in chocolate

• Using two forks, dip each ball into melted chocolate, tapping off any excess. Place on a cooling rack or lined cookie sheet and refrigerate for about 30 minutes or until the chocolate set.
• Drizzle with more chocolate, and sprinkle with sea salt or crushed Oreo cookies, if desired.

Notes

* Oreo Cookies: Crush the cookies in a blender or place them in a zip-lock bag and finely crush with a rolling pin.

Storing:

Store the truffles in an airtight container in the fridge for up to 2 weeks.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1truffle | Calories: 66kcal

Want to save this recipe for later? Add it to your board on Pinterest!

Nutrition Facts

Serving: 1 truffle / Calories: 66kcal / Total Fat: 3,7g / Saturated Fat: 2,0g / Cholesterol: 0mg / Total Carbohydrate: 7,5g / Fiber: 0,9g / Sugar: 3,8g / Protein: 0,8g / Sodium: 34mg / Potassium: 41mg / Iron: 0,7mg

Příspěvek VEGAN OREO TRUFFLES se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

This Vegan Christmas Fruit Cake with chocolate glaze is moist, flavorful, festive, and easy to make. It’s loaded with dried fruit, nuts, cinnamon, and chocolate chunks. A perfect dessert for the holidays! Dairy-free, eggless.

THIS CHRISTMAS FRUIT CAKE IS

• vegan
• dairy-free
• egg-free
• soft
• light
• moist
• flavorful
• so delicious
• made with dried fruit, nuts, Ceylon cinnamon, and chocolate
• easy to make
• freezer friendly

WHAT YOU NEED TO MAKE VEGAN CHRISTMAS FRUIT CAKE

You need the following ingredients to make this fruit cake (the exact measurements are in the recipe card below):

• All-purpose flour – Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture.
• Baking powder and baking soda
• Cinnamon – Adds warm depth of flavor. I recommend using Ravaneō N°22 Ceylon Cinnamon.
• Salt – balances the sweetness. I recommend using  Ravaneō N°15 Flower of Salt.
• Vegan butter – use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the batter.
• Granulated sugar
• Plant-based milk – Use any plant-based milk of your choice, such as oat, almond, or soy. Make sure it is at room temperature.
• Lemon juice – helps to activate the baking soda. You can also use apple cider vinegar.
• A mix of dry fruit, nuts, chocolate – Use any fruit and nuts of your choice. I used dried apricot, cranberries, dates, walnuts and pecans, and dark chocolate. You can also use candied fruit.
• Powdered sugar
• Chocolate – Use good quality dark chocolate. I used 70%.

Equipment you need:

• Loaf pan – 9×5 inch (25x13cm)
• Parchment paper
• Medium-size bowl
• Large bowl
• Hand mixer (or a stand mixer)
• Silicon spatula or wooden spoon
• Cooling rack
• Saucepan

HOW TO MAKE THE BEST VEGAN CHRISTMAS FRUIT CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 356°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips.

2. Step: Combine dry ingredients

In a bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix well and set aside.

3. Step: Make the cake batter

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Slowly and gradually mix in oat milk and lemon juice. Mix until fully combined. Sift in dry ingredients and gently combine using a spatula. Then fold a mix of dried fruit, nuts, and chocolate chunks.

4. Step: Bake the fruit cake

Transfer the batter into the prepared pan and bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely.

5. Step: Make the chocolate glaze

To a saucepan, add powdered sugar and water. Stir and bring it to a boil. Take off the heat and add in chopped chocolate. Mix until fully melted and combined.

Pour the glaze over the cake and spread it evenly. Top with chopped nuts if desired. Let the glaze set before serving.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHRISTMAS FRUIT CAKE?

Store the cake in an airtight container at room temperature or in the fridge.

HOW LONG DOES VEGAN CHRISTMAS FRUIT CAKE LAST?

Christmas fruit cake will last for about 3-4 days in the airtight container at room temperature and for up to a week in the fridge.

CAN YOU FREEZE FRUIT CAKE?

To freeze the cake, place it (whole loaf or sliced) in an airtight container or plastic zip-lock bag and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Eggnog Cupcakes
• Gingerbread Sheet Cake with Molasses Frosting
• Walnut Crescent Cookies
• Gingerbread Cookies
• Hot Chocolate with Rum
• Creamy Vegan Eggnog

This recipe was created in collaboration with @ravaneofoods.

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

Print

VEGAN CHRISTMAS FRUIT CAKE

This Vegan Christmas Fruit Cake with chocolate glaze is moist, flavorful, festive, and easy to make. It’s loaded with dried fruit, nuts, cinnamon, and chocolate chunks. A perfect dessert for the holidays! Dairy-free, eggless.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 1 loaf

Calories 294kcal

Author Plantiful Bakery

Ingredients

Fruit Cake:

• 200 g all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• pinch sea salt
• 120 g vegan butter, softened *
• 120 g granulated sugar
• 1/2 cup unsweetened oat milk, room temperature or any plant-based milk
• ½ tbsp lemon juice or apple cider vinegar
• 160 g mix of dry fruit, nuts, and chocolate

Chocolate Glaze:

• 80 g powdered sugar
• 3 tbsp water
• 80 g dark chocolate, chopped 70%

Instructions

Fruit Cake

• Preheat the oven to 356°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil or vegan butter. Then line with a strip of parchment paper.
• In a bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix well and set aside.
• In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Slowly and gradually mix in oat milk and lemon juice. Mix until fully combined. Sift in dry ingredients and gently combine using a spatula. Then fold a mix of dried fruit, nuts, and chocolate chunks.
• Transfer the batter into the prepared pan and bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely.

Chocolate Glaze

• To a saucepan, add powdered sugar and water. Stir and bring it to a boil. Take off the heat and add in chopped chocolate. Mix until fully melted and combined.
• Pour the glaze over the cake and spread it evenly. Top with chopped nuts if desired. Let the glaze set.
• Slice and enjoy!

Notes

* Vegan butter: Use vegan butter with about 70-80% fat. Let the butter soften at room temperate before making the batter.

Storing:

Store the cake in an airtight container at room temperature or in the fridge. It will last for up to 3-4 days at room temperature and for up to a week in the fridge. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1slice | Calories: 294kcal

Nutrition Facts

Serving: 1 slice / Calories: 294kcal / Total Fat: 14,0g / Saturated Fat: 6,4g / Cholesterol: 0mg / Total Carbohydrate: 40,1g / Fiber: 2,2g / Sugar: 22,8g / Protein: 3,2g / Sodium: 162mg / Potassium: 168mg / Iron: 1,8mg

Příspěvek VEGAN CHRISTMAS FRUIT CAKE se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

These Vegan Chocolate Chip Walnut Cookies are chewy on the inside, crispy on the outside, absolutely delicious, and easy to make. They’re loaded with chocolate chips and roasted walnuts. Small batch. Dairy-free, eggless.

THESE CHOCOLATE CHIP WALNUT COOKIES ARE

• vegan
• dairy-free
• egg-free
• chewy on the inside
• crispy on the outside
• sweet
• gooey
• decadent
• so delicious
• made with applesauce
• easy to make
• freezer friendly
• baker-style cookies

WHAT YOU NEED TO MAKE CHOCOLATE CHIP WALNUT COOKIES

You need the following ingredients to make these vegan cookies (the exact measurements are in the recipe card below):

• Walnuts – For less bitter flavor, roast the walnuts. Roasted walnuts are more buttery and crunchy.
• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the dough.
• Granulated sugar – helps the cookies to spread.
• Brown sugar – keeps the moisture within the cookies – helps to make them chewy and soft.
• Applesauce – keeps the cookies soft on the inside.
• All-purpose flour – Sift the flour to avoid lumps in the dough.
• Cornstarch – makes the cookies thicker and softer in the center.
• Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Salt – balances the sweetness.
• Chocolate – use good quality dark chocolate chips or chunks.

Equipment you need:

• Baking tray – I recommend using a light-surface baking tray.
• Cotton kitchen towel
• Parchment paper
• Small bowl
• Medium-size bowl
• Large bowl
• Hand mixer or a stand mixer
• Silicon spatula or wooden spoon
• Large cookies scoop – you can also use ¼ cup
• Cooling rack

HOW TO MAKE THE BEST VEGAN CHOCOLATE CHIP WALNUT COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast walnuts and take off the skin

Place the walnuts onto a baking tray and bake in preheated oven at 355°F (180°C) for about 5 minutes. Then put them into a cotton kitchen towel and rub off the skin. Set aside.

2. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 340°F (170°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom).

3. Step: Mix dry ingredients

In a bowl, combine all-purpose flour, cornstarch, baking soda, vanilla powder, and a pinch of salt. Mix well and set aside.

4. Step: Make the cookie dough

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add applesauce and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add in flour mixture and mix until combined. Then gently fold in chocolate chips and roasted walnuts.

5. Step: Bake the cookies

Scoop out 6 cookies (using a large cookie scoop or 1/4 cup) onto the baking tray (make some space between them) and bake for about 12-15 minutes (12 minutes more gooey cookies).

Take the cookies out of the oven and let them sit on the tray for a few minutes. When they’re still warm, top with extra chocolate chips and sprinkle with sea salt. Then transfer to a cooling rack and allow to cool for about 15-20 minutes before eating.

FREQUENTLY ASKED QUESTIONS:

DO I NEED TO REFRIGERATE THE COOKIE DOUGH BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. However, by doing so the cookies will spread less and have a richer flavor. I recommend refrigerating overnight for the best results. You can also freeze the cookies for about 1 hour before baking.

Note: You can keep the dough in the fridge for up to a week. 

HOW TO STORE CHOCOLATE CHIP WALNUT COOKIES?

Store the cookies in an airtight container at room temperature or in the fridge.

HOW LONG DO VEGAN CHOCOLATE CHIP WALNUT COOKIES LAST?

The cookies will maintain their taste and texture for up to 3 days at room temperature, but you can store them for up to 1 week in a cool place or fridge.

HOW TO FREEZE CHOCOLATE CHIP WALNUT COOKIES?

To freeze the baked cookies, first, make sure they are completely cool. Then put them in an airtight container or zip-lock bag and store them in the freezer for up to 3 months. Before serving, let them thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.

You can also freeze the cookie dough balls for up to 3 months. Then bake them for additional 2-5 minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Biscoff Stuffed Chocolate Cookies
• White Chocolate Pistachio Cookies
• Cookies and Cream Cookies
• Chocolate Orange Cookies
• Strawberry Oatmeal Cookies
• Walnut Crescent Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

Print

VEGAN CHOCOLATE CHIP WALNUT COOKIES

These Vegan Chocolate Chip Walnut Cookies are chewy on the inside, crispy on the outside, absolutely delicious, and easy to make. They’re loaded with chocolate chips and roasted walnuts. Small batch. Dairy-free, eggless.

Course Cookie, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6 large cookies

Calories 451kcal

Author Plantiful Bakery

Ingredients

• 70 g walnuts
• 100 g vegan butter, softened *
• 80 g granulated sugar
• 70 g brown sugar
• 2 tbsp unsweetened applesauce
• 140 g all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ¼ tsp vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• 70 g mini chocolate chips (or chocolate chunks) + extra on top

Instructions

Roast walnuts

• Place the walnuts onto a baking tray and bake in preheated oven at 355°F (180°C) for about 5 minutes. Then put them into a cotton kitchen towel and rub off the skin. Set aside.

Preheat the oven and prepare the baking tray

• Preheat the oven to 340°F (170°C) and line the baking tray with parchment paper.

Make the cookie dough

• In a bowl, combine all-purpose flour, cornstarch, baking soda, vanilla powder, and a pinch of salt. Mix well and set aside.
• In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add applesauce and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add in flour mixture and mix until combined. Then gently fold in chocolate chips and roasted walnuts.

Bake the cookies

• Scoop out 6 cookies (using a large cookie scoop or 1/4 cup) onto the baking tray (make some space between them) and bake for about 12-15 minutes (12 minutes more gooey cookies). **
• Take the cookies out of the oven and let them sit on the tray for a few minutes. When they’re still warm, top with extra chocolate chips and sprinkle with sea salt. Then transfer to a cooling rack and allow to cool for about 15-20 minutes before eating.

Notes

* Vegan butter: Use vegan butter with about 75-80% fat. Let the butter soften at room temperate before making the dough.

** For thicker and richer cookies: scoop out cookie dough into an airtight container and refrigerate for at least 2 hours, or overnight. Alternatively, place them into the freezer for about 1 hour.

Storing:

First, make sure the cookies have cooled completely. Store them in an airtight container at room temperature or in the fridge. The cookies will maintain their taste and texture for up to 3 days at room temperature. In the fridge, they'll last for up to 1 week. You can also freeze the cookies for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cookie | Calories: 451kcal

Nutrition Facts

Serving: 1 cookie / Calories: 451kcal / Total Fat: 25,6g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 52,6g / Fiber: 2,5g / Sugar: 30,2g / Protein: 5,0g / Sodium: 148mg / Potassium: 161mg / Iron: 2,2mg

Příspěvek VEGAN CHOCOLATE CHIP WALNUT COOKIES se objevil jako první na Plantiful Bakery.

Češtině

This Vegan Chocolate Sheet Cake is decadent, chocolaty, tender, super moist, fluffy, and easy to make. It’s topped with rich chocolate buttercream frosting and sprinkled with chocolate chunks. One of the best vegan desserts! Dairy-free, eggless.

THIS CHOCOLATE SHEET CAKE IS

• vegan
• dairy-free
• egg-free
• rich
• chocolaty
• tender
• decadent
• fluffy
• moist
• so delicious
• topped with a simple vegan chocolate buttercream frosting
• made with black cocoa powder
• easy to make
• one of the best vegan desserts

WHAT YOU NEED TO MAKE CHOCOLATE SHEET CAKE

You need the following ingredients to make this chocolate cake (the exact measurements are in the recipe card below):

• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Natural cocoa powder – In combination with black cocoa, it creates a rich chocolaty flavor.
• Black cocoa powder – It is much darker in color than natural cocoa powder. It has a deep chocolate flavor, but it is not as bitter as natural cocoa powder. If you don’t have black cocoa powder, you can simply substitute it for natural cocoa powder.
• Cornstarch – improves the texture.
• Baking powder and baking soda – leaven the cake batter.
• Ground coffee – intensify the chocolate flavor without adding any coffee flavor.
• Sea salt – balances the sweetness.
• Granulated sugar
• Sunflower oil – improves the texture and makes the cake moist.
• Vegan yogurt – adds moisture to the batter and makes the cake super moist. Make sure the yogurt is at room temperature. As a replacement, applesauce should work as well.
• Apple cider vinegar – helps to activate the baking soda.
• Water – use water just after boiling. It helps to create a rich chocolate flavor.
• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the buttercream frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the frosting.
• Plant-based milk – Loosens up the frosting a little bit. Use any plant-based milk of your choice, such as almond, oat, or soy milk. Make sure it is at room temperature.

Equipment you need:

• Square baking pan – 9×9 inches (23×23 cm)
• Parchment paper
• Medium size bowl
• 2x large bowl
• Whisk
• Sifter
• Silicon spatula
• Hand mixer or a stand mixer
• Cooling rack
• Offset spatula

HOW TO MAKE THE BEST VEGAN CHOCOLATE SHEET CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside

2. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, natural and black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and a pinch of salt. Mix with a whisk and set aside.

3. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan yogurt, and apple cider vinegar. Sift in the flour mixture and mix to combine. Then gradually add boiling water and gently mix until incorporated. Don’t overmix the batter.

4. Step: Bake the cake

Pour the batter into the prepared pan and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely. Once it’s cooled you can cut a little bit off the top part of the cake to make it even.

5. Step: Make the chocolate frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in powdered sugar, cocoa powder, and coffee, and mix until fluffy and smooth. While mixing, add one tablespoon at a time of almond milk and mix until incorporated.

6. Step: Top with chocolate frosting and serve

Spread the chocolate frosting onto the cooled chocolate cake and top with chocolate chunks or chocolate shavings and sea salt.

Slice into 9 squares and serve. Enjoy!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE SHEET CAKE?

Store the chocolate sheet cake in an airtight container in the fridge. Before serving, let the cake thaw for about 15-30 minutes.

HOW LONG DOES VEGAN CHOCOLATE SHEET CAKE LAST?

Chocolate sheet cake will last for up to 5 days in the fridge.

CAN YOU FREEZE CHOCOLATE SHEET CAKE?

Yes, but I recommend freezing unfrosted cake. Wrap the cake in plastic wrap, then aluminum foil. Store it in the freezer for up to 3 months. To defrost, let it thaw in the fridge first, then bring to room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Oreo Chocolate Layered Cake
• Gingerbread Sheet Cake with Molasses Frosting
• Ganache Filled Chocolate Cupcakes
• Blackberry Chocolate Cupcakes
• Biscoff Cupcakes
• Blueberry Lemon Layered Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

Print

VEGAN CHOCOLATE SHEET CAKE

This Vegan Chocolate Sheet Cake is decadent, chocolaty, tender, super moist, fluffy, and easy to make. It’s topped with rich chocolate buttercream frosting and sprinkled with chocolate chunks. One of the best vegan desserts! Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 9 servings

Calories 515kcal

Author Plantiful Bakery

Ingredients

Chocolate Cake:

• 175 g all-purpose flour
• 25 g natural cocoa powder
• 20 g black cocoa powder *
• 1/2 tbsp cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground coffee
• pinch sea salt
• 160 g organic granulated sugar
• 130 g sunflower oil
• 120 g plant-based yogurt room temperature
• 1 tbsp apple cider vinegar or lemon juice
• 150 ml boiling water

Chocolate Buttercream Frosting:

• 200 g vegan butter, softened
• 120 g powdered sugar
• 60 g natural cocoa powder
• 1 tbsp black cocoa powder
• ½ tsp ground coffee
• 3-4 tbsp almond milk, room temperature or any plant-based milk

Topping (optional):

• chocolate chunks, chips, or shavings
• sea salt

Instructions

Chocolate Sheet Cake

• Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter or oil. Then line the pan with a strip of parchment paper. Set aside
• To a medium-size bowl, add all-purpose flour, natural and black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and a pinch of salt. Mix with a whisk and set aside.
• In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan yogurt, and apple cider vinegar. Sift in the flour mixture and mix to combine. Then gradually add boiling water and gently mix until incorporated. Don’t overmix the batter.
• Pour the batter into the prepared pan and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely. Once it's cooled you can cut a little bit off the top part of the cake to make it even.

Chocolate buttercream frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in powdered sugar, cocoa powder, and coffee, and mix until fluffy and smooth. While mixing, add one tablespoon at a time of almond milk and mix until incorporated.
• Spread the chocolate frosting onto the cooled chocolate cake and top with chocolate chunks or chocolate shavings and sea salt.
• Slice into 9 squares and serve. Enjoy!

Notes

* Black Cocoa Powder: You can substitute it for natural cocoa powder.

Storing:

Store the cake in an airtight container for up to 5 days in the fridge. You can also freeze the sponge for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1square | Calories: 515kcal

Nutrition Facts

Serving: 1 square / Calories: 515kcal / Total Fat: 34,4g / Saturated Fat: 11,5g / Cholesterol: 0mg / Total Carbohydrate: 54,2g / Fiber: 5,3g / Sugar: 31,4g / Protein: 5,0g / Sodium: 236mg / Potassium: 233mg / Iron: 2,8mg

Příspěvek VEGAN CHOCOLATE SHEET CAKE se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

These Healthy Biscoff Overnight Oats are super creamy, flavorful, filling, and so easy to make. They’re made with rolled oats, coconut yogurt, oat milk, chia seeds, Biscoff spread, and chocolate chips. Naturally sweetened with maple syrup. Vegan, dairy-free.

THESE BISCOFF OVERNIGHT OATS ARE

• vegan
• dairy-free
• gluten-free (if using certificate gluten-free oats and oat milk)
• super creamy
• flavorful
• filling
• nutritious
• healthy
• quick and easy to make
• made with Lotus Biscoff spread
• so delicious
• perfect make-ahead breakfast or snack

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in a liquid in the fridge overnight and don’t require any cooking. It’s a simple grab-and-go breakfast or snack, perfect for meal prep, that is eaten straight from the refrigerator.

WHAT YOU NEED TO MAKE BISCOFF OVERNIGHT OATS

You need the following ingredients to make these overnight oats (the exact measurements are in the recipe card below):

• Rolled oats – also known as old-fashioned oats. They are the best type of oats for overnight oats. Quick oats absorb more liquid and can turn out quite soggy. For a gluten-free version, use certificate gluten-free oats.
• Chia seeds – absorb the liquid and thicken the overnight oats. They make the oats more filling, plus they are a good source of omega-3 fatty acids and fiber.
• Chocolate – Use good quality dark chocolate chips or chunks.
• Coconut yogurt – I like to use coconut yogurt because it makes the oats super creamy, but you can use any plant-based yogurt of your choice.
• Lotus Biscoff spread – Adds super delicious flavor to the oats. Make sure it is at room temperature.
• Maple syrup – adds the perfect amount of sweetness. You can substitute it for agave syrup or stevia.
• Vanilla – I used vanilla powder, but you can use vanilla extract or paste.
• Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk.

OVERNIGHT OATS TOPPING IDEAS

• melted Biscoff spread
• crushed Lotus Biscoff biscuits
• nut butter
• chopped nuts
• chocolate chips
• cocoa nibs
• fresh berries
• banana
• jam
• hemp seeds
• shredded coconut or coconut flakes

HOW TO MAKE VEGAN HEALTHY BISCOFF OVERNIGHT OATS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Combine the ingredients

In a bowl, combine rolled oats, chia seeds, and chocolate chips. Add coconut yogurt, Biscoff spread, maple syrup, and vanilla extract and mix to combine. Then add oat milk and mix until well combined. Cover the bowl and place it into the fridge to soak.

2. Step: Refrigerate overnight

Let the oats refrigerate for at least 4 hours or overnight (the oats and chia seeds should absorb most of the oat milk and the mixture becomes creamy).

3. Step: Add toppings and serve

Once the oats are set, take them from the fridge, and stir a few times. Add half of the oats into a jar or bowl, add your favorite toppings and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them up. Transfer them into a saucepan and warm them over medium heat.

HOW TO STORE BISCOFF OVERNIGHT OATS?

Store the overnight oats in a jar or airtight container in the fridge.

HOW LONG DO BISCOFF OVERNIGHT OATS LAST?

Overnight oats will last for up to 4-5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Peanut Butter & Jelly Overnight Oats
• Carrot Cake Overnight Oats
• Peanut Butter Protein Bars
• Biscoff Stuffed Chocolate Cookies
• Biscoff White Chocolate Blondies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

Print

HEALTHY BISCOFF OVERNIGHT OATS

These Healthy Biscoff Overnight Oats are super creamy, flavorful, filling, and so easy to make. They’re made with rolled oats, coconut yogurt, oat milk, chia seeds, Biscoff spread, and chocolate chips. Naturally sweetened with maple syrup. Vegan, dairy-free.

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Chilling Time: 4 hours

Total Time 4 hours 5 minutes

Servings 2 servings

Calories 460kcal

Author Plantiful Bakery

Ingredients

• 1 cup rolled oats*
• 1 tbsp chia seeds
• 1 tbsp chocolate chips
• ½ cup coconut yogurt or any plant-based yogurt
• 2 tbsp Lotus Biscoff spread room temperature
• 2 tbsp maple syrup
• 1 tsp vanilla extract or 1/8 tsp vanilla powder
• 1 cup unsweetened oat milk or any plant-based milk

Instructions

• In a bowl, combine rolled oats, chia seeds, and chocolate chips. Add coconut yogurt, Biscoff spread, maple syrup, and vanilla extract and mix to combine. Then add oat milk and mix until well combined. Cover the bowl and place it into the fridge to soak.
• Let the oats refrigerate for at least 4 hours or overnight.
• Once the oats are set, take them from the fridge, and stir a few times. Add half of the oats into a jar or bowl, add your favorite toppings and enjoy!

Notes

* For a gluten-free version, use certificate gluten-free oats and oat milk.

Storing:

Store the overnight oats in a jar or airtight container in the fridge for up to 4-5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1jar | Calories: 460kcal

Nutrition Facts

Serving: 1 / Calories: 460kcal / Total Fat: 19,3g / Saturated Fat: 8,0g / Cholesterol: 0mg / Total Carbohydrate: 63,1g / Fiber: 7,9g / Sugar: 20,7g / Protein: 8,9g / Sodium: 110mg / Potassium: 286mg / Iron: 3,7mg

Příspěvek HEALTHY BISCOFF OVERNIGHT OATS se objevil jako první na Plantiful Bakery.

THESE BISCOFF STUFFED CHOCOLATE COOKIES ARE

• vegan
• dairy-free
• egg-free
• chewy
• soft
• crispy on the outside
• rich
• chocolaty
• indulgent
• easy to make
• so delicious
• freezer friendly
• perfect dessert for Biscoff lovers

WHAT YOU NEED TO MAKE BISCOFF STUFFED COOKIES

You need the following ingredients to make these cookies (the exact measurements are in the recipe card below):

• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the dough.
• Granulated sugar – helps the cookies to spread.
• Brown sugar – keeps the moisture within the cookies – helps to make them chewy and soft.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it is at room temperature.
• All-purpose flour – Sift the flour to avoid lumps in the dough.
• Cocoa powder – Use a good-quality unsweetened cocoa powder.
• Cornstarch – makes the cookies thicker and softer in the center.
• Ground coffee – Brings out the chocolate flavor.
• Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Salt – balances the sweetness.
• Chocolate – Use good quality dark chocolate chips or chunks.
• Lotus Biscoff cookies – Crush the cookies into chunks.
• Lotus Biscoff Spread – Refrigerate the spread for at least 3 hours before wrapping it into the dough.

Equipment you need:

• Baking tray – I recommend using a light-surface baking tray.
• Parchment paper
• Large bowl
• Hand mixer or a stand mixer
• Silicon spatula or wooden spoon
• Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
• Cooling rack

HOW TO MAKE VEGAN BISCOFF STUFFED CHOCOLATE COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie dough

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine.

Add in flour, cocoa powder, cornstarch, coffee, baking soda, vanilla powder, and a pinch of sea salt. Mix until just combined. Then gently fold in chocolate chips and crushed Biscoff cookies.

2. Step: Make cookie dough balls and refrigerate

Scoop out 8 dough balls (using medium size scoop – 2inch /5cm). As you scoop each cookie, flatten the dough slightly. Add a teaspoon of Biscoff spread to the middle of each cookie and wrap the cookie dough around the Biscoff spread (see the pictures below) so it’s enclosed in the middle.

Put the cookie balls in an airtight container and refrigerate for at least 2 hours, or overnight.

3. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper.

4. Step: Bake the cookies

Place the cookie dough balls on the prepared baking tray (make some space between them) and bake in a preheated oven for about 12 minutes.

Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer to a cooling rack and let cool for about 10 minutes.

FREQUENTLY ASKED QUESTIONS:

DOES THE COOKIE DOUGH NEED TO BE REFRIGERATED BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (2 hours to overnight) will help to develop more flavor.

Note: You can keep the dough in the fridge for up to a week. 

HOW TO STORE BISCOFF STUFFED CHOCOLATE COOKIES?

Store the cookies in an airtight container at room temperature or the fridge.

HOW LONG DO VEGAN BISCOFF STUFFED COOKIES LAST?

The cookies will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 1 week in a cool place.

CAN YOU FREEZE BISCOFF STUFFED COOKIES?

To freeze the baked cookies, first, make sure they are completely cool. Then put them in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Before serving, let them thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.

You can also freeze the cookie dough balls for up to 3 months. Then bake them for additional 2-5 minutes than the recipe calls.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Biscoff Chocolate Lava Cake
• White Chocolate Pistachio Cookies
• Chocolate Cookies and Cream Cookies
• Chocolate Orange Cookies
• Strawberry Oatmeal Cookies
• Biscoff White Chocolate Blondies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

Print

VEGAN BISCOFF STUFFED CHOCOLATE COOKIES

These Vegan Biscoff Stuffed Chocolate Cookies are soft, chewy, rich, chocolaty, and easy to make. They’re filled with crushed Biscoff biscuits, chocolate chips, and a Biscoff spread! Dairy-free, egg-free.

Course Cookie, Dessert, Snack

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 12 minutes

Chilling Time: 2 hours

Total Time 2 hours 22 minutes

Servings 8 cookies

Calories 269kcal

Author Plantiful Bakery

Ingredients

• 75 g (1/3 cup) vegan butter, softened *
• 67 g (1/4 cup) granulated sugar
• 50 g (1/4 cup) brown sugar
• 2 tbsp almond milk, room temperature (or any plant-based milk)
• 110 g all-purpose flour
• 3 tbsp (20g) cocoa powder
• 1 tbsp cornstarch
• ½ tsp ground coffee
• ¼ tsp baking soda
• ¼ tsp vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• 3 tbsp (40g) dark chocolate chips or chunks
• 4 Lotus Biscoff cookies chunks
• 8 tsp (55g) Lotus Biscoff Spread, chilled in the fridge

Instructions

• In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine.
• Add in flour, cocoa powder, cornstarch, coffee, baking soda, vanilla powder, and a pinch of salt. Mix until just combined. Then gently fold in chocolate chips and crushed Biscoff cookies.
• Scoop out 8 dough balls (using medium size scoop – 2inch /5cm). As you scoop each cookie, flatten the dough slightly. Add a teaspoon of Biscoff spread to the middle of each cookie and wrap the cookie dough around the Biscoff spread (see my pictures in the post) so it's enclosed in the middle.
• Put the cookie balls in an airtight container and refrigerate for at least 2 hours or overnight.
• Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper.
• Place the cookie dough balls on the baking tray (make some space between them) and bake in a preheated oven for about 12 minutes.
• Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer to a cooling rack and let cool for about 10 minutes.

Notes

* Vegan butter: Use vegan butter with about 75-80% fat. Let the butter soften at room temperate before making the dough.

Storing:

First, make sure the cookies have cooled completely. Store them in an airtight container at room temperature or in the fridge. They will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 1 week in a cooler place or fridge. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cookie | Calories: 269kcal | Carbohydrates: 36.8g | Protein: 2.7g | Fat: 13.2g | Saturated Fat: 5.8g | Sodium: 99mg | Fiber: 1.8g | Sugar: 20.6g | Iron: 1.3mg

Příspěvek VEGAN BISCOFF STUFFED CHOCOLATE COOKIES se objevil jako první na Plantiful Bakery.

THIS TRIPLE CHOCOLATE COOKIE DOUGH IS

• vegan
• gluten-free
• dairy-free
• egg-free
• edible
• healthy
• naturally sweetened
• rich
• indulgent
• chocolaty
• quick easy to make
• done in 1 bowl
• perfect snack or healthy dessert

WHAT YOU NEED TO MAKE TRIPLE CHOCOLATE COOKIE DOUGH

You need the following ingredients to make this edible cookie dough (the exact measurements are in the recipe card below):

• Cashew butter – You can also use almond or peanut butter.
• Coconut oil – Make sure it is at room temperature.
• Maple syrup – You can substitute it for agave syrup.
• Plant-based milk – I used gluten-free oat milk, but you can use any plant-based milk of your choice, such as almond, cashew, or soy milk. Make sure it is at room temperature.
• Gluten-free oat flour – Either homemade or store-bought.
• Cocoa powder – Use good quality unsweetened cocoa powder.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Salt – Brings out the sweetness.
• Dark chocolate and white chocolate – Use good quality chocolate. Chunks or chips.

Equipment you need:

• Medium-size bowl
• Fork
• Silicon spatula or wooden spoon

HOW TO MAKE HEALTHY EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

This recipe is quick and super easy to make in just 3 steps:

1. Step: Mix wet ingredients

In a bowl, using a fork, combine cashew butter, coconut oil, and maple syrup. Add in oat milk and mix well.

2. Step: Add in dry ingredients

Add in oat flour, cocoa powder, vanilla powder, and a pinch of sea salt. Mix well to combine.

3. Step: Fold in chocolate and serve

Fold in dark and white chocolate chunks.

Serve immediately or refrigerate to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE EDIBLE COOKIE DOUGH?

Store the edible cookie dough in an airtight container in the fridge.

HOW LONG DOES EDIBLE COOKIE DOUGH LAST?

The cookie dough will last for up to a week in the fridge.

CAN YOU FREEZE EDIBLE COOKIE DOUGH?

Yes, you can freeze the dough for up to 1 month. Store it scooped out in an airtight container or a ziplock freezer bag. When ready to eat, let it thaw in the fridge overnight.

MORE VEGAN AND GLUTEN-FREE RECIPES:

• Salted Caramel Cookie Dough Bars
• Coconut Cashew Balls
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Banana Bread Nut Butter
• Salted Caramel Mocha Smoothie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

Print

EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH

Super easy recipe for healthy Edible Triple Chocolate Cookie Dough. It is rich, indulgent, and loaded with lots of dark and white chocolate chunks. Completely vegan and gluten-free.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 6 servings

Calories 390kcal

Author Plantiful Bakery

Ingredients

• ½ cup (135g) cashew butter*
• 2 tbsp (25g) coconut oil, room temperature
• ⅓ cup (94g) maple syrup
• 2 tbsp gluten-free oat milk, room temperature or any plant-based milk
• 110 g (1 cup 2 tbsp) gluten-free oat flour
• 3 tbsp (17g) cocoa powder
• ⅛ tsp vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• ⅓ cup (50g) dark chocolate, chunks or chips
• ⅓ cup (50g) vegan white chocolate, chunks or chips

Instructions

• In a bowl, using a fork, combine cashew butter, coconut oil, and maple syrup. Add in oat milk and mix well.
• Add in oat flour, cocoa powder, vanilla powder, and a pinch of sea salt. Mix well to combine.
• Fold in dark and white chocolate chunks.
• Serve and enjoy!

Notes

* Cashew butter: You can substitute it for almond or peanut butter.

Storing:

Store the edible cookie dough in an airtight container in the fridge. It will last for up to a week.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 390kcal

Nutrition Facts

Serving: 1 serving / Calories: 390kcal / Total Fat: 23,5g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 40,9g / Fiber: 4,1g / Sugar: 17,8g / Protein: 7,7g / Sodium: 38mg / Potassium: 316mg / Iron: 2,9mg

Příspěvek EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH se objevil jako první na Plantiful Bakery.

THESE OATMEAL CHOCOLATE CHIP BARS ARE

• vegan
• dairy-free
• egg-free
• soft
• chewy
• indulgent
• easy to make
• made in 1 bowl
• so delicious
• freezer friendly
• perfect as dessert or snack

WHAT YOU NEED TO MAKE OATMEAL CHOCOLATE CHIP COOKIE BARS

You need the following ingredients to make these Vegan Cookie Bars (the exact measurements are in the recipe card below):

• Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
• Peanut butter – You can use any nut butter, such as almond or cashew butter.
• Brown sugar – You can also use coconut sugar.
• Granulated sugar
• Applesauce – Adds moisture to the cookie bars.
• All-purpose flour – You can also use spelt or wholewheat flour.
• Baking powder
• Vanilla – Use organic vanilla powder, extract, or paste.
• Salt – Brings out the sweetness.
• Rolled oats – also known as old-fashioned oats. They provide a chewy texture.
• Chocolate – Use good quality vegan dark chocolate chips or chunks.

Equipment you need:

• Square baking pan – 9×9 inches (23×23 cm)
• Parchment paper
• Large bowl
• Hand mixer or a stand mixer
• Silicon spatula or wooden spoon
• Cooling rack

HOW TO MAKE VEGAN OATMEAL CHOCOLATE CHIP BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside

2. Step: Mix wet ingredients

In a large bowl using a hand mixer or a stand mixer, beat together vegan butter, peanut butter, brown sugar, and granulated sugar for about 1 minute until creamy. Add in applesauce and mix to combine. Scrape down the sides and mix again as needed to combine.

3. Step: Make the cookie dough

To the wet mixture, add all-purpose flour, baking powder, vanilla powder, and a pinch of sea salt and mix to combine. Fold in rolled oats and chocolate chips.

4. Step: Bake the cookie bars

Transfer the dough into the prepared pan and spread it evenly. Top with extra chocolate chips, if desired.

Bake in preheated oven for 18-20 minutes, or until golden brown on top.

5. Step: Let cool completely

Remove from oven and allow to cool completely before using the parchment paper to lift out of the pan. Cut into 9 bars (or more).

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS?

You can, but it will change the texture. The rolled oats make the cookie bars chewier.

HOW TO STORE OATMEAL CHOCOLATE CHIP BARS?

First, make sure they have cooled completely. Store them in an airtight container at room temperature. You can also store the bars in the fridge, but it will change the texture.

HOW LONG DO VEGAN OATMEAL CHOCOLATE CHIP BARS LAST?

The oatmeal bars will last for up to 3 days at room temperature or up to a week in the fridge.

CAN YOU FREEZE OATMEAL CHOCOLATE CHIP COOKIE BARS?

Yes, you can freeze the cookie bars for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Muffins (Bakery-Style)
• Biscoff White Chocolate Blondies
• Chocolate Chip Banana Bread
• Chocolate Chip Pretzel Skillet Cookies
• Strawberry Oatmeal Cookies
• Double Chocolate Zucchini Muffins

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN OATMEAL CHOCOLATE CHIP BARS

These Vegan Oatmeal Chocolate Chip Bars are soft, chewy, and loaded with chocolate chips, oats, and peanut butter. They’re super easy to make in 30 minutes and require just one bowl. Dairy-free, egg-free.

Course Dessert, Snack

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 9 bars

Calories 301kcal

Author Plantiful Bakery

Ingredients

• 80 g vegan butter, room temperature 75-80% fat
• 60 g natural smooth peanut butter or any nut butter
• 70 g brown sugar
• 60 g granulated sugar
• 60 g unsweetened applesauce
• 130 g all-purpose flour
• 1 tsp baking powder
• ¼ tsp organic vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• ½ cup (53g) rolled oats
• 100 g dark chocolate chips or chunks + extra on top

Instructions

• Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. Set aside
• In a large bowl using a hand mixer or a stand mixer, beat together vegan butter, peanut butter, brown sugar, and granulated sugar for about 1 minute until creamy. Add in applesauce and mix to combine. Scrape down the sides and mix again as needed to combine.
• To the wet mixture, add all-purpose flour, baking powder, vanilla powder, and a pinch of sea salt and mix to combine. Fold in rolled oats and chocolate chips.
• Transfer the dough into the prepared pan and spread it evenly. Top with extra chocolate chips, if desired.
• Bake in preheated oven for 18-20 minutes, or until golden brown on top.
• Remove from oven and allow to cool completely before using the parchment paper to lift out of the pan. Cut into 9 bars.
• Enjoy!

Notes

Storing:

Store the oatmeal chocolate chip bars in an airtight container. They will last for up to 3 days at room temperature or up to a week in the fridge. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 301kcal

Nutrition Facts

Serving: 1 bar / Calories: 301kcal / Total Fat: 15,3g / Saturated Fat: 6,6g / Cholesterol: 0mg / Total Carbohydrate: 37,7g / Fiber: 2,6g / Sugar: 19,7g / Protein: 4,6g / Sodium: 81mg / Potassium: 185mg / Iron: 1,8mg

Příspěvek VEGAN OATMEAL CHOCOLATE CHIP BARS se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE ZUCCHINI MUFFINS ARE

• vegan
• dairy-free
• egg-free
• refined sugar-free
• moist
• soft
• fluffy
• chocolaty
• indulgent
• topped with chocolate chips
• easy to make
• so delicious
• freezer friendly
• perfect as snack or breakfast

WHAT YOU NEED TO MAKE CHOCOLATE ZUCCHINI MUFFINS

You need the following ingredients to make these zucchini muffins (the exact measurements are in the recipe card below):

• Flax meal – Acts as an egg replacer, plus adds extra fiber to the muffins.
• All-purpose flour – You can also use spelt flour or wholewheat flour.
• Cocoa powder – Use good quality unsweetened cocoa powder.
• Baking powder and baking soda
• Sea salt – balances the sweetness.
• Sugar – Use organic cane sugar (unrefined) or coconut sugar
• Sunflower oil – You can also use canola oil.
• Vegan yogurt – Adds moisture to the muffins. The yogurt should have room temperature. You can also use unsweetened applesauce.
• Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – You can also use lemon juice.
• Zucchini – Finely grate the zucchini and then squeeze it tightly to drain excess water.
• Chocolate chips – Use good quality vegan dark chocolate chips.

Equipment you need:

• Medium-size bowl
• Large bowl
• Whisk
• Sifter
• Muffin pan – for 12 muffins
• 12 muffin liners
• Cooling rack

HOW TO MAKE VEGAN CHOCOLATE ZUCCHINI MUFFINS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the muffin pan

Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.

2. Step: Make the flax egg

In a small bowl, combine a flax meal with water. Mix well and set aside for about 10 minutes to thicken.

3. Step: Combine dry ingredients

To the medium-size bowl, add all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk to combine.

4. Step: Mix wet ingredients

To a large bowl, add cane sugar, sunflower oil, vegan yogurt, and flax egg. Mix with a whisk until well combined. Add oat milk and apple cider vinegar and whisk to combine.

5. Step: Combine wet and dry ingredients

To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Squeeze excess water out of the grated zucchini, then stir it into the batter.

6. Step: Bake the muffins

Evenly divide the batter into 12 muffin liners and top with chocolate chips.

Bake in preheated oven at 200°C for 5 min (this will help the muffins to create that nice bakery-style muffin top), then turn the oven to 180°C and bake for 25-30 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.

7. Step: Let the muffins cool completely

Let the muffins cool in the pan for about 10-15 minutes, then add to the cooling rack and let cool completely.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ZUCCHINI MUFFINS?

First, make sure they have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. You can store the muffins in the fridge, but it changes the texture.

HOW LONG DO CHOCOLATE ZUCCHINI MUFFINS LAST?

The chocolate zucchini muffins will maintain their texture for up to 3 days at room temperature in an airtight container. In the fridge, they will last up to a week.

CAN I FREEZE ZUCCHINI MUFFINS?

Yes, you can freeze the muffins for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Blueberry Streusel Muffins
• Chocolate Chip Muffins (Bakery Style)
• Lemon Poppy Seed Cake
• Raspberry Coffee Cake
• Chocolate Chip Banana Bread

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN CHOCOLATE ZUCCHINI MUFFINS

These Vegan Chocolate Zucchini Muffins are rich, moist, chocolaty, and so easy to make. It is the perfect way to use extra zucchini. Dairy-free, egg-free.

Course Breakfast, Dessert, Muffin, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 muffins

Calories 181kcal

Author Plantiful Bakery

Ingredients

• 2 tbsp flax meal
• 4 tbsp water
• 160 g all-purpose flour
• 30 g cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• pinch sea salt
• 150 g (3/4 cup) organic cane sugar or coconut sugar
• 60 ml (1/4 cup) sunflower oil or canola oil
• 4 tbsp (50g) unsweetened plant-based yogurt, room temperature or applesauce
• 1/3 cup (80ml) unsweetened oat milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 1 cup (230g) finely grated zucchini squeezed dry to about 130g
• 1/3 cup (53g) g dark chocolate chips

Instructions

• Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
• To make a flax egg, combine a flax meal with water. Mix well and set aside for about 10 minutes to thicken.
• To the medium-size bowl, add all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk to combine.
• To a large bowl, add cane sugar, sunflower oil, vegan yogurt, and flax egg. Mix with a whisk until well combined. Add oat milk and apple cider vinegar and whisk to combine.
• To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Squeeze excess water out of the grated zucchini, then stir it into the batter.
• Evenly divide the batter into 12 muffin liners and top with chocolate chips.
• Bake in preheated oven at 200°C for 5 min, then turn the oven to 180°C and bake for 25-30 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
• Let the muffins cool in the pan for about 10-15 minutes, then add to the cooling rack and let cool completely.

Notes

Storing:

First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. They will maintain their texture for 2-3 days. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 181kcal

Nutrition Facts

Serving: 1 muffin / Calories: 181kcal / Total Fat: 7,3g / Saturated Fat: 1,7g / Cholesterol: 0mg / Total Carbohydrate: 28,3g / Fiber: 2,3g / Sugar: 14,7g / Protein: 2,9g / Sodium: 209mg / Iron: 1,5mg

Příspěvek VEGAN CHOCOLATE ZUCCHINI MUFFINS se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE BISCOFF TARTLETS ARE

• vegan
• dairy-free
• egg-free
• no-bake
• rich
• chocolaty
• decadent
• indulgent
• creamy
• sweet
• easy to make
• made with 6 ingredients
• delicious vegan dessert

WHAT YOU NEED TO MAKE CHOCOLATE BISCOFF TARTLETS

You need the following ingredients to make these vegan chocolate tartlets (the exact measurements are in the recipe card below):

• Lotus Biscoff Biscuits – Finely crush the cookies and mix them with melted vegan butter to make a no-bake crust.
• Vegan butter – I recommend using vegan butter with 75-80% fat.
• Dark chocolate – Use a good-quality vegan dark chocolate.
• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. You can also use vegan cooking cream or coconut milk. Make sure it has room temperature.
• Lotus Biscoff spread – For ganache and as a topping.
• Sea salt – balances the sweetness.

Equipment you need:

• Food processor or high-speed blender – to crush the cookies
• Medium size bowl
• Small pot
• Glass bowl – larger than the pot
• Silicon spatula
• 4 non-stick mini tart pans with a removable bottom – dia 10cm (about 4 inches)

TARTLETS DECORATION IDEAS

• Crushed cookies
• Grated chocolate
• Coconut whipped cream
• Fresh fruit
• Sea salt flakes
• Shredded coconut
• Nuts (such as pistachios or hazelnuts)
• Mint leaves

HOW TO MAKE NO-BAKE VEGAN CHOCOLATE BISCOFF TARTLETS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

In a food processor or blender, crush Biscoff cookies until they are finely ground and transfer to a bowl. Mix them with melted butter until well combined. Divide the mixture into 4 mini pans. Press the cookie mixture into each pan, working up the sides a little bit, use a spoon to pack it tightly. Place in the fridge while making the filling.

2. Step: Make the ganache filling

Place finely chopped dark chocolate bar and Biscoff spread in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let it slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, using a spatula or spoon, mix in unsweetened oat milk. Stir until combined into a smooth ganache.

Pour the ganache over chilled cookie crust and smooth it out evenly. Place in the fridge for about 1 hour to set.

3. Step: Add Biscoff spread topping and let it chill

Once the ganache has set, pour over melted Biscoff spread and smooth it out. Place back to the fridge to set for about 30 minutes.

Once set, decorate, and serve! I served them with coconut whipped cream, crushed Biscoff cookies, grated chocolate, and sea salt.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE BISCOFF TARTLETS?

Store the tartlets in an airtight container in the fridge.

HOW LONG DO VEGAN CHOCOLATE BISCOFF TARTLETS LAST?

Biscoff tartlets will last for about 4-5 days stored in an airtight container in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Biscoff Truffles
• Lotus Biscoff Cupcakes
• Chocolate Biscoff Lava Cake
• Chocolate Cupcakes Filled With Ganache
• Biscoff White Chocolate Blondies
• No-Bake Peanut Butter Chocolate Pie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Print

VEGAN CHOCOLATE BISCOFF TARTLETS

These no-bake Vegan Chocolate Biscoff Tartlets are rich, decadent, creamy, and easy to make with only 6 ingredients. A simple recipe for a delicious dessert made from a Biscoff biscuit crust and a dark chocolate ganache filling topped with Biscoff spread. Dairy-free, egg-free.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 0 minutes

Chilling Time: 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 4 mini tarts

Calories 545kcal

Author Plantiful Bakery

Ingredients

Cookie Crust:

• 12 Lotus Biscoff biscuits (=120g)
• 35 g vegan butter, melted

Ganache Filling:

• 100 g dark chocolate bar, finely chopped (vegan)
• 60 g Lotus Biscoff spread
• 90 g unsweetened oat milk, room temperature (or any plant-based milk)*
• pinch of sea salt

Topping:

• 70 g Lotus Biscoff spread, melted

Instructions

• In a food processor or blender, crush Biscoff cookies until they are finely ground and transfer to a bowl. Mix them with melted butter until well combined. Divide the mixture into 4 mini pans**. Press the cookie mixture into each pan, working up the sides a little bit, use a spoon to pack it tightly. Place in the fridge while making the filling.
• Place finely chopped dark chocolate bar and Biscoff spread in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let it slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, using a spatula or spoon, mix in unsweetened oat milk. Stir until combined into a smooth ganache.
• Pour the ganache over chilled cookie crust and smooth it out evenly. Place in the fridge for about 1 hour to set.
• Once the ganache has set, pour over melted Biscoff spread and smooth it out. Place back to the fridge to set for about 30 minutes.
• Once set, decorate, and serve! I served them with coconut whipped cream, crushed Biscoff cookies, grated chocolate, and sea salt.

Notes

* Plant-based milk: Use any plant-based milk of your choice, such as oat, soy, or almond milk. You can also use vegan cooking cream or coconut milk. Make sure it has room temperature.

** 4 non-stick mini tart pans with removable bottom: dia 10cm (about 4 inches)

Storing:

Store the tartlets in an airtight container in the fridge. They will last for up to 4-5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 545kcal

Nutrition Facts

Serving: 1 tart / Calories: 545kcal / Total Fat: 35,0g / Saturated Fat: 13,4g / Cholesterol: 0mg / Total Carbohydrate: 55,4g / Fiber: 2,6g / Sugar: 32,8g / Protein: 4,9g / Sodium: 234mg / Iron: 1,7mg

Příspěvek VEGAN CHOCOLATE BISCOFF TARTLETS se objevil jako první na Plantiful Bakery.

THESE BLACKBERRY CHOCOLATE CUPCAKES ARE

• vegan
• dairy-free
• egg-free
• rich
• chocolaty
• light
• fluffy
• moist
• tender
• easy to make
• naturally colored
• topped with blackberry frosting
• delicious vegan dessert

WHAT YOU NEED TO MAKE BLACKBERRY CHOCOLATE CUPCAKES

You need the following ingredients to make these vegan blackberry chocolate cupcakes (the exact measurements are in the recipe card below):

• Unsweetened almond milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Cocoa powder – Use natural unsweetened cocoa powder.
• Cornstarch – improves the texture.
• Baking powder and baking soda – leaven the cake batter.
• Sea salt – balances the sweetness.
• Granulated sugar
• Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
• Vegan yogurt – adds moisture to a batter and makes the cupcakes super moist. Use plain unsweetened plant-based yogurt. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
• Frozen blackberries – or use fresh blackberries for the jam.
• Lemon juice – adds acid to the jam.
• Unsalted vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the frosting.
• Blue spirulina powder – for more purple color. Optional ingredient.

Equipment you need:

• Cupcake (muffin) pan
• 12 cupcake liners
• Medium size bowl
• Two large bowls
• Whisk
• Silicon spatula
• Cooling rack
• Saucepan
• Fine mesh sieve
• Hand mixer (or stand mixer) – to make the frosting
• Piping bag and piping star tip

HOW TO MAKE VEGAN BLACKBERRY CHOCOLATE CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened almond milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and a pinch of sea salt. Set aside.

4. Step: Make cupcake batter

To a large bowl, add granulated sugar, sunflower oil, and vegan yogurt, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

5. Step: Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

6. Step: Make blackberry jam

To a saucepan, add frozen blackberries, sugar, and lemon juice and bring it to boil over medium heat. You can mash the blackberries with a spoon. Boil and stir for about 8 minutes until the mixture starts to thicken. Remove from heat and let it cool for about 5 minutes.

Press the mixture through a fine-mesh sieve (you should end up with about 3 tablespoons of jam). Place in the fridge to chill.

7. Step: Make blackberry frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar, and mix until incorporated. Add in blueberry jam and mix until fully combined. If desired, add blue spirulina powder to make the frosting more purple.

8. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of blackberry frosting onto each cupcake. Top with fresh blackberries.

Serve immediately or store them in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BLACKBERRY CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN BLACKBERRY CHOCOLATE CUPCAKES LAST?

Blackberry cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE BLACKBERRY CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then frost the cupcakes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Strawberry Cupcakes
• Pastel Rainbow Cupcakes
• Lotus Biscoff Cupcakes
• Chocolate Cupcakes Filled With Ganache
• Blueberry Muffins with Crumble Topping
• Lemon Blueberry Layer Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN BLACKBERRY CHOCOLATE CUPCAKES

These Vegan Blackberry Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with blackberry frosting made with homemade blackberry jam. Dairy-free, egg-free.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Servings 12 cupcakes

Calories 442kcal

Author Plantiful Bakery

Ingredients

Chocolate Cupcakes:

• 180 ml unsweetened almond milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar
• 180 g all-purpose flour
• 40 g cocoa powder
• 1 tbsp cornstarch
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp sea salt
• 135 g (2/3 cup) granulated sugar
• 120 ml (1/2 cup) sunflower oil (or canola oil)
• 60 g (¼ cup) plain vegan yogurt, unsweetened

Blackberry Jam:

• 230 g (2 cups) frozen blackberries
• 3 tbsp (40g) sugar
• 1 tbsp lemon juice

Blackberry Frosting:

• 350 g unsalted vegan butter, softened *
• 160 g powdered sugar
• 3 tbsp blackberry jam
• ¾ tsp blue spirulina powder optional

Decoration (optional):

• fresh blackberries

Instructions

Preheat the oven and prepare the pan

• Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

Make vegan buttermilk

• To unsweetened almond milk, add apple cider vinegar (or lemon juice). Mix and set aside.

Make cupcake batter

• In a medium-size bowl, using a whisk, combine all-purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and a pinch of sea salt. Set aside.
• To a large bowl, add granulated sugar, sunflower oil, and vegan yogurt, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

Bake the cupcakes

• Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
• Transfer to a cooling rack and allow to cool completely before frosting.

Make blackberry jam

• To a saucepan, add frozen blackberries, sugar, and lemon juice and bring it to boil over medium heat. You can mash the blackberries with a spoon. Boil and stir for about 8 minutes until the mixture starts to thicken. Remove from heat and let it cool for about 5 minutes.
• Press the mixture through a fine-mesh sieve (you should end up with about 3 tablespoons of jam). Place in the fridge to chill.

Make blackberry frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar, and mix until incorporated. Add in blueberry jam and mix until fully combined. If desired, add blue spirulina powder to make the frosting more purple.

Assemble the cupcakes

• Using a piping bag with a star tip, pipe a swirl of blackberry frosting onto each cupcake. Top with fresh blackberries.
• Serve immediately or store them in the fridge in an airtight container.

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.

Make sure ingredients such as vegan yogurt and almond milk are at room temperature.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 442kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 442kcal / Total Fat: 30,0g / Saturated Fat: 11,3g / Cholesterol: 0mg / Total Carbohydrate: 43,7g / Fiber: 2,2g / Sugar: 28,8g / Protein: 2,6g / Sodium: 274mg / Iron: 1,4mg

Příspěvek VEGAN BLACKBERRY CHOCOLATE CUPCAKES se objevil jako první na Plantiful Bakery.

THIS OREO CAKE IS

• vegan
• dairy-free
• egg-free
• moist
• tender
• rich
• so delicious
• cookies n’ cream flavored cake
• made with black cocoa
• decorated with vegan Oreo buttercream frosting and ganache drip
• three-layer cake
• 8” cake
• the ultimate Oreo lover dessert

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE OREO CAKE

You need the following ingredients to make this cookies n’ cream cake (the exact measurements are in the recipe card below):

• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Cocoa powder – In combination with black cocoa, it creates a perfect rich chocolate cake that is dark in color just like Oreo cookies.
• Black cocoa powder – It is much darker in color than natural cocoa powder. It has a deep chocolate flavor, but it is not as bitter as natural cocoa powder. If you don’t have black cocoa, you can simply substitute it for natural cocoa powder.
• Cornstarch – improves the texture.
• Baking powder and baking soda – leaven the cake batter.
• Ground coffee – intensify the chocolate flavor.
• Sea salt – balances the sweetness.
• Sunflower oil – improves the texture and makes the cake moist.
• Granulated sugar
• Vegan yogurt – adds moisture to a batter and makes the cake super moist. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
• Apple cider vinegar – helps to activate the baking soda.
• Water – use water just after boiling. It helps to create a rich chocolate flavor.
• Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the buttercream frosting.
• Powdered sugar – sift the sugar to avoid lumps in the buttercream frosting.
• Almond milk – Loosens up the buttercream a little bit. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Oreo – finely crush the Oreos in a food processor or high-speed blender. You will need about ½ cup of crushed Oreos for the frosting and some whole cookies between the layer and decoration on the top.
• Chocolate – use good quality vegan dark chocolate bar, 60-70%.
• Vegan cooking cream – mix the cream slowly and gradually into the melted chocolate. Make sure it has room temperature. You can substitute it for coconut milk.

Equipment you need:

• Three 8’’ cake pans
• Parchment paper
• Three large bowls
• Whisk
• Sifter
• Silicon spatula
• Hand mixer or a stand mixer
• Cooling rack
• Sharp knife
• Thread
• Cake turntable (or just cake stand or serving plate)
• Offset spatula knife
• Bench scraper
• Glass bowl + small pot – for chocolate ganache
• Piping bag and star tip
• Squeeze bottle

HOW TO MAKE VEGAN CHOCOLATE OREO CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Make sure that everything is weighed and measured precisely.

Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.

In a medium bowl, whisk all-purpose flour, natural cocoa powder, black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and sea salt. Set aside. (1-4)

To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, and apple cider vinegar, and whisk to combine. Sift in half of the dry ingredients and mix until almost incorporated. Sift in the remaining flour and mix until incorporated. Then add boiling water and gently mix until combined. (5-6)

Divide the batter evenly into the cake pans, and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and let cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

HOW TO MAKE VEGAN OREO BUTTERCREAM FROSTING

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy. Finally, add the Oreo crumbs and mix gently with a spatula until incorporated.

HOW TO MAKE CHOCOLATE GANACHE FOR CAKE DRIP

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, mix in vegan cooking cream (use spatula or spoon, don’t use a whisk because it would create bubbles). Stir until combined into a smooth ganache.

HOW TO ASSEMBLE AND DECORATE OREO CAKE

Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.

Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top, followed by 2 roughly crushed Oreos. Place the next cake layer on the frosting making sure it is level. Again, frost the top and add crushed Oreos. Then gently place the third layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.

Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake, if desired). Place in the fridge to chill again while you make the ganache.

Fill a squeezing battle with a warm chocolate ganache and create a drip on the edge of the cake. Once you’ve gone around the edge, cover the top with the remaining ganache. Place in the fridge to set. Use the remaining frosting to pipe swirls around the top of the cake, adding 12 Oreo cookies in between.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE OREO CAKE?

Store the cake covered in the fridge. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.

HOW LONG DOES VEGAN CHOCOLATE OREO CAKE LAST?

The frosted cake will last in the fridge for up to 3-5 days (properly covered).

CAN I FREEZE THE CHOCOLATE OREO CAKE?

To freeze a frosted cake, place your cake in the freezer for about 2 hours to set. Then wrap the cake in plastic wrap, then in aluminum foil. The cake will last in the freezer for up to 2 months.

Before serving let the cake thaw in the fridge overnight, then for about 30 minutes at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Cupcakes Filled With Ganache
• Strawberry Cupcakes
• Gingerbread Sheet Cake With Molasses Buttercream Frosting
• Baked Cheesecake with Raspberry Sauce
• No-Bake Peanut Butter Chocolate Pie
• Super Fudgy Brownies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN CHOCOLATE OREO CAKE

This Vegan Chocolate Oreo Cake is a moist, tender, and rich layer cake decorated with Oreo buttercream frosting and chocolate ganache drip. One of the best cakes you will ever make. Dairy-free, egg-free.

Course Dessert

Cuisine American, Czech

Diet Vegan

Prep Time 30 minutes

Cook Time 30 minutes

Chilling Time: 1 hour

Total Time 2 hours

Servings 8 '' cake

Calories 759kcal

Author Plantiful Bakery

Ingredients

Chocolate Cake:

• 350 g all-purpose flour
• 50 g natural cocoa powder
• 40 g black cocoa powder (or use natural cocoa powder)
• 1 tbsp cornstarch
• 3 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp ground coffee
• ¼ tsp sea salt
• 300 g sunflower oil + extra for greasing
• 400 g granulated sugar
• 250 g vegan yogurt room temperature
• 1 tbsp apple cider vinegar
• 300 ml boiling water

Oreo Buttercream Frosting:

• 500 g vegan butter* softened
• 500 g powdered sugar
• 4-6 tbsp almond milk, room temperature (or any plant-based milk)
• ½ cup (70g) finely crushed Oreos (=about 6 cookies)

Ganache Drip:

• 60 g dark chocolate bar 60-70%, good-quality
• 80 g vegan cooking cream** room temperature

To decorate (optional):

• 12 Oreo cookies

Instructions

Preheat the oven and prepare the cake pans

• Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.

Whisk dry ingredients

• In a medium bowl, whisk all-purpose flour, natural cocoa powder, black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and sea salt. Set aside.

Make the batter

• To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, and apple cider vinegar, and whisk to combine. Sift in half of the dry ingredients and mix until almost incorporated. Sift in the remaining flour and mix until incorporated. Then add boiling water and gently mix until combined.

Bake the cake

• Divide the batter evenly into the cake pans, and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and let cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

Make Oreo buttercream frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy. Finally, add the Oreo crumbs and mix gently with a spatula until incorporated.

Assemble the cake

• Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.
• Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top, followed by 2 roughly crushed Oreos. Place the next cake layer on the frosting making sure it is level. Again, frost the top and add crushed Oreos. Then gently place the third layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.
• Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake). Place the cake in the fridge to chill again while you make the ganache.

Make chocolate ganache

• Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, mix in vegan cooking cream (use spatula or spoon, don’t use a whisk because it would create bubbles). Stir until combined into a smooth ganache.

Decorate the cake

• Fill a squeezing battle with a warm chocolate ganache and create a drip on the edge of the cake. Once you’ve gone around the edge, cover the top with the remaining ganache. Place in the fridge to set. Use the remaining frosting to pipe swirls around the top of the cake, adding 12 Oreo cookies in between.
• Slice and enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.

**Vegan cooking cream: You can substitute it for coconut milk.

Make sure that everything is weighed and measured before making the cake.

Make sure ingredients such as vegan yogurt, almond milk, and cooking cream are at room temperature.

The butter for the buttercream frosting must be softened.

If you don’t have three cake pans, you can bake the cakes in batches, leaving the cake cool in the pan for about 10-15 minutes before transferring to a cooling rack. Then wash the pan and grease and line it again before adding the batter.

Storing:

Store the cake covered in the fridge for up to 3-5 days. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 759kcal

Nutrition Facts

Serving: 1 slice / Calories: 759kcal / Total Fat: 48,2g / Saturated Fat: 16,3g / Cholesterol: 0mg / Total Carbohydrate: 82,3g / Fiber: 3,4g / Sugar: 59,2g / Protein: 4,6g / Sodium: 224,8mg / Iron: 2,2mg

Příspěvek VEGAN CHOCOLATE OREO CAKE se objevil jako první na Plantiful Bakery.

THESE CARAMEL COOKIE DOUGH BARS ARE

• vegan
• dairy-free
• egg-free
• gluten-free
• healthy
• decadent
• flavorful
• chewy
• made with peanut butter and almond flour
• topped with dark chocolate
• naturally sweetened with maple syrup
• simple
• easy to make
• so delicious
• perfect as a snack or dessert

WHAT YOU NEED TO MAKE SALTED CARAMEL COOKIE DOUGH BARS

You need the following ingredients to make these vegan no-bake caramel cookie dough bars (the exact measurements are in the recipe card below):

• Peanut butter – Use good-quality natural smooth peanut butter (avoid crunchy and thick peanut butter). It is used both in the cookie dough and in the caramel. You can substitute for cashew or almond butter.
• Maple syrup – perfect sweetener for the cookie dough. The combination of peanut butter and maple syrup makes easy and simple gooey caramel.
• Sea salt – brings out the sweetness.
• Almond flour – adds moist, delicate texture to the cookie dough. Use fine almond flour for the best results. Oat flour should work as well.
• Chocolate chips – add as many chocolate chips to the cookie dough as you like. You can also use a chopped chocolate bar.
• Chocolate bar – For the topping, use good-quality vegan dark chocolate, about 60-80%.
• Coconut oil – improves the consistency of the chocolate and makes it easier to slice when the chocolate sets.

Equipment you need:

• Loaf pan – ideally 10×5 inches (25x13cm)
• Parchment paper
• 3 medium-size mixing bowl – for melting the chocolate, it should be a glass bowl
• Fork
• A small pot

HOW TO MAKE NO-BAKE CARAMEL COOKIE DOUGH BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Prepare the loaf pan

Line loaf pan (10×5 inches/25×13 cm) with a strip of parchment paper and secure it with binder paper clips. Set aside.

2. Step: Make cookie dough

To a medium-size bowl, add peanut butter, maple syrup, and sea salt, and mix it with a fork until smooth. Then add almond flour and combine it into a thick dough. Fold in chocolate chips and transfer it to the prepared pan. Press the dough to the pan (use the bottom of the measuring cup or glass to flatten it and smooth the top). Make sure to get it all the way into the corners of the pan. Refrigerate while making the salted caramel.

3. Step: Make the salted caramel

In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Evenly spread the caramel over the cookie dough and let it set in the fridge for about 20 minutes.

4. Step: Melt the chocolate, spread it over the caramel layer, and let it set in the fridge

Place finely chopped dark chocolate bar and coconut oil in a glass bowl and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat.

Pour the chocolate over the caramel layer, spread it to the sides, and place it in the freezer to set for about 10 minutes. Then sprinkle with sea salt and slice into 8 bars (use a sharp knife dipped into hot water to make it easier to cut through the chocolate layer).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE COOKIE DOUGH BARS?

Store the bars in an airtight container in the fridge.

HOW LONG DO CARAMEL COOKIE DOUGH BARS LAST?

You can store the cookie dough bars for up to 2 weeks in the fridge.

CAN I FREEZE NO-BAKE COOKIE DOUGH BARS?

Yes, you can freeze the no-bake cookie dough bars for up to 3-5 months. Store them in an airtight container or zip-lock bag. Before serving, let them thaw at room temperature or in the fridge overnight.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• No-Bake Chocolate Peanut Butter Pie
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Peanut Butter and Jelly Overnight Oats
• No-Bake Oreo Lasagna Dessert

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Print

NO-BAKE CARAMEL COOKIE DOUGH BARS

These No-Bake Caramel Cookie Dough Bars are made up of a chocolate chip cookie dough layer and a gooey salted caramel layer topped with dark chocolate. They are made with just 7 healthy ingredients and are gluten-free, vegan, and super delicious. It’s an easy and simple no-bake dessert recipe. Naturally sweetened with maple syrup.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes

Chilling Time: 30 minutes

Total Time 40 minutes

Servings 8 bars

Calories 423kcal

Author Plantiful Bakery

Ingredients

Cookie Dough:

• 180 g (3/4 cup) smooth peanut butter, natural *
• 100 g (5 tbsp) maple syrup
• pinch sea salt
• 65 g (2/3 cup) almond flour, fine
• 55 g (1/3 cup) chocolate chips

Salted Caramel:

• 80 g (1/3 cup) smooth peanut butter, natural
• 80 g (4 tbsp) maple syrup
• ½ tsp sea salt

Chocolate Layer:

• 100 g (3,5oz) dark chocolate bar, 60-80%, chopped (vegan)
• 15 g (1 tbsp) coconut oil

Instructions

• Line loaf pan (10x5 inches/25x13 cm) with a strip of parchment paper and secure it with binder paper clips. Set aside.

Cookie dough

• To a medium-size bowl, add peanut butter, maple syrup, and sea salt, and mix it with a fork until smooth. Then add almond flour and combine it into a thick dough. Fold in chocolate chips and transfer them to the prepared pan. Press the dough to the pan (use the bottom of the measuring cup or glass to flatten it and smooth the top). Make sure to get it all the way into the corners of the pan. Refrigerate while making the salted caramel.

Salted caramel

• In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Evenly spread the caramel over the cookie dough and let it set in the fridge for about 20 minutes.

Chocolate layer

• Place finely chopped dark chocolate bar and coconut oil in a glass bowl and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat.
• Pour the chocolate over the caramel layer, spread it to the sides, and place it in the freezer to set for about 10 minutes. Then sprinkle with sea salt and slice into 8 bars (use a sharp knife dipped into hot water to make it easier to cut through the chocolate layer).

Notes

* Peanut butter: You can substitute it for cashew or almond butter.

Storage:

Store the cookie dough bars in an airtight container in the fridge for up to 2 weeks. You can also freeze them for up to 3-5 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 423kcal

Nutrition Facts

Serving: 1 bar / Calories: 423kcal / Total Fat: 29,4g / Saturated Fat: 8,5g / Cholesterol: 0mg / Total Carbohydrate: 33,7g / Fiber: 5,2g / Sugar: 22,7g / Protein: 10,8g / Sodium: 172mg / Potassium: 423mg / Iron: 2,0mg

Příspěvek NO-BAKE CARAMEL COOKIE DOUGH BARS se objevil jako první na Plantiful Bakery.