30 Vegan Desserts for Valentine’s Day

Ingredients

• For the Crust: Use ½ cup of pecans
• 1 Soft and pitted Medjool date
• ½ Tablespoon of maple syrup
• ½ Tablespoon of vegetable oil
• For the filling: ½ Cup of pre – soaked and strained raw cashews.
• 6 Tablespoons of unsweetened apple sauce
• 2 Tablespoons of cacao powder
• 2 Tablespoons of almond milk 
• 2 Tablespoons of olive oil
• 1 Teaspoon of pure vanilla extract
• ¼ Teaspoon of almond extract
• ¼ Teaspoon of salt

To prepare the Caramel:

• Use ½ cup soft and pitted Medjool dates
• 2 Tablespoons of sugar free apple sauce
• 2 Tablespoons of almond milk
• 2 Tablespoons of coconut oil
• 1 Teaspoon of pure vanilla extract
• ⅛ Teaspoon of salt

For Toppings use:

• ¼ Cup of chopped pecans

Instructions

1. Process all of your crust ingredients with a food processor and make quite a sticky mixture.
2. Now, transfer your ingredients into a spring form baking dish and press it down the bottom to flatten it. Then set the mixture in the fridge while you prepare another layer.
3. Blend the ingredients in your blender until you obtain a consistent form.
4. Transfer your mixture into your cooled crust.
5. Refrigerate your ingredients for around 40 minutes.
6. Now, in order to prepare the caramel sauce, blend the ingredients in a food processor and spoon the mixture you have prepared above the cake.
7. Sprinkle with your toppings and let the cake freeze for around 5 to 6 hours.
8. Finally, serve and enjoy your cake!

Ingredients

• 4 small pears
• 1 cup of raspberry jelly
• 1 cup of caster sugar
• 1 vanilla pod
• 1 ½ cups  70% cocoa dark chocolate + 4 squares
• 1 cup of butter (+ 15 g for the ramekins)
• 4 vegan eggs + 1 yolk
• 1 cup of brown sugar
• 1 pinch of salt
• 1 tbsp. tablespoon flour for the ramekins

Instructions

1. To save time, for this recipe you can use small whole pears in ready-made light syrup in a jar. 
2. Butter and flour 4 10 cm diameter ramekins. Peel the pears, keeping the tail. Slice them at the base so they stand up. With a vegetable peeler, scoop them out their heart from the bottom
3. Bring 50 cl of water to the boil with the raspberry jelly, sugar and vanilla pod split and scraped into a small saucepan just large enough to hold the pears upright. Place the pears upright. Simmer for 25 to 30 minutes: Let them cool for 2 hours (or overnight) in their syrup.
4. Drain the pears. Slip inside each 1 square of chocolate broken in half.
5. Chop the chocolate with a knife.
6. Melt it with the butter in a bain-marie. Smooth the mixture. Preheat the oven to 360°F.
7. Whisk the vegan egg yolks with the brown sugar until the mixture is sparkling.
8. Add the warm melted chocolate while whisking.
9. Whip 4 egg whites until stiff but still soft with a pinch of salt.
10. Incorporate them into the chocolate mixture in several batches, lifting the mixture with floured ramekins. Place a pear in the center of each.
11. Bake for 12 minutes on a rack in the oven. Serve the sweets hot directly into the ramekins.

Ingredients

Instructions

• 2 Cups of mashed ripe bananas 
• ½ Cup of melted Extra Virgin Coconut Oil
• 1 Cup of Coconut Water 
• 1 Cup of sifted Coconut Flour
• 2 Teaspoons of sugar free and alcohol free pure vanilla extract
• For the coconut frosting:
• 2 Cups of canned good unsweetened coconut milk frozen for an overnight

1. Pre heat your oven to a degree of 360° F. 
2. Now, in a deep and large bowl, beat the bananas very well with a squeeze of lemon.
3. In another deep bowl, mix altogether the coconut oil and add to it the coconut water.
4. Add the flour, the vanilla and mix.
5. Fold in the mashed bananas and whisk with a spatula until the batter becomes very smooth.
6. Grease a baking tray and pour your batter in your greased cake tin.
7. Bake your cake for around 40 to 45 minutes
8. Meanwhile, prepare your coconut frosting by taking the whipped coconut milk out of the freezer, but make sure not to shake it.
9. Set the cake aside to cool down before frosting it with coconut cream
10. Scoop out the coconut cream and set serve your cake 
11. Enjoy!

Ingredients

• 2 Cups of puffed Quinoa
• 1 Cup of shredded Coconut
• ½ Cup of melted Extra Virgin olive Oil
• 3 Tablespoons of Raw Cacao Powder 
• 2 Tablespoons of Stevia

Instructions

1. In a large frying pan and over a low heat, toast the puffed quinoa for around 30 seconds Toast the puffed quinoa until your crackles start to crunch 
2. Set the ingredients aside. 
3. Toast the shredded coconuts for around 30 seconds and whisk from time to time.
4. In a deep bowl, mix the oil with the stevia and the unsweetened cocoa powder until the ingredients become very well combined
5. Add the quinoa and stir through to the mixture of the coconut and whisk very well.
6. Set your ingredients in a the refrigerator for around 1 hour and  
7. Once you are ready to serve, sprinkle the toasted sesame seeds, the sunflower seeds or the dry roasted chopped almonds.

Ingredients

• ¼ Cup of mashed banana
• ¼ Cup of almond flour
• 1 Cup of organic raw almonds
• 2 Tablespoons of organic Maca powder
• ¼ Cup of organic raw cacao powder
• 1 Tablespoon of unsweetened apple sauce
• 1 Teaspoon of organic sugar free, alcohol free vanilla extract
• 2 Tablespoons organic of hemp oil

Instructions

1. Place all of your ingredients together in a food processor and pulse it until you notice the almonds become diced into quite small pieces and until you obtain a consistent paste. 
2. Spoon out the almond pasted and shape it into the form of balls with your hand.
3. Once your finish making balls of all of your ingredients; line the balls on a serving dish and place it in the refrigerator for around 35 minutes.
   
   Finally, when your balls become firm, serve and enjoy your balls

Ingredients

• 1 lb of pitted and halved plums  
• ¼ Cup of almond or coconut flour
• ½ Teaspoon of salt
• ½ Teaspoon of cinnamon
• ¼ Teaspoon of allspice
• ⅛ Teaspoon of cloves
• 2 Cups of mashed bananas 
• 1Teaspoon of vanilla extract
• ¼ Cup of apple sauce
• ¼ Cup of vegetable oil

Instructions

1. Preheat your oven to a degree of 375.
2. Grease a pie tray with a little bit of vegetable oil
3. Place all of your plums into a single layer right onto the bottom.
4. Sift in all of the coconut flour, the salt and the spices.
5. Beat your mashed bananas; then whisk the mixture of the flour and whisk until your ingredients are very well combined.
6. Combine all together the vanilla, the apple sauce and the coconut oil until the mixture becomes smooth.
7. Pour your batter over the plums.
8. Bake the batter for around 35 minutes 
9. Set the cake aside to cool for around 10 minutes
10. Serve and enjoy your cake!

Ingredients

• 3 to 4 cups of raw pistachios
• 1 cup of apple sauce
• 1 Cup of sliced almonds
• ½ Cup of mashed bananas 

Instructions

1. Start by preheating your oven to 350°F.
2. Line a baking dish with parchment paper.
3. Pulse your pistachios, the almonds and the apple sauce in your food processor until the ingredients are fully combined
4. Transfer your mixture to a dry deep bowl.
5. Add the mashed bananas to your mixture and keep combining until you obtain sticky dough.
6. Coarsely chop your pistachios and set it aside.
7. Spoon out your dough into balls and roll each of the balls into the chopped pistachios
8. Line your cookies in your prepared baking dish and flatten all of the balls
9. Bake your balls for around 15 minutes
10. Set the baked pistachio balls aside to cool down for 10 minutes before serving
11. Enjoy!

Ingredients

• ½ Cup of almond butter
• ¼ Cup of melted coconut oil 
• ¾ Cup of raw organic honey
• ½ of mashed banana
• 1 Tablespoon of vanilla extract
• 1 Cup of Almond Meal/Flour
• ¼ Cup of cacao powder
• 1 Teaspoon of baking soda
• ¼ Teaspoon of salt
• 4 Oz of sugar-free chocolate chips
• 4 Oz of chopped walnuts

Instructions

1. Preheat your oven to a temperature of about 350° F. 
2. Grease a baking tray with a little bit of avocado oil
3. Mix altogether the almond butter with the melted coconut oil
4. Add the honey; then egg; the vanilla extract
5. Into another bowl; mix altogether the almond flour; the honey
6. Crack in the egg and the vanilla extract into a small bowl.
7. In another small bowl; mix the almond flour with the cocoa powder; the baking soda and the salt
8. Add the dry ingredients to the wet ingredients; then stir very well
9. Add in the chocolate chips and the chopped walnuts
10. Spread you batter evenly into a baking tray; then bake it in the oven at a temperature of about 350° F for about 35 minutes
11. Let your baked tray cool; then cut it into about 16 squares
12. Serve and enjoy your brownies

Ingredients

• 2 Cups of raw cashew nuts
• 2 Unsweetened pure of vanilla paste
• 4 Tablespoons of vegetable oil
• 4 Tablespoons of apple sauce 
• For the topping
• ¼ Cup of toasted and chopped cashew nuts

Instructions

1. Blend the ingredients in a processor until you obtain a thick and creamy texture. But be careful not to over blend.
2. Spoon the mousse in serving bowls 
3. Meanwhile, prepare your chocolate pecan crumble and top the bowls with it.
4. Serve and enjoy!

Ingredients

• ½ lb of apples
• 1 cup of fresh rhubarb or frozen
•  1 packet of vanilla sugar
• 1 cup of 3% vegan cheese
• 4 tbsp of granola.

Instructions

1. Peel and cut into pieces the apples and the rhubarb.
2. Put them in a saucepan and cook covered over very low heat until you get compote. Remove the lid at the end of cooking to evaporate the juice if the compote seems too much liquid.
3. Mix the vanilla sugar with the cottage cheese
4. Pour a little compote into each cup then add the vegan cheese
5.  Sprinkle with granola.
6. Serve and enjoy your dessert!

Ingredients

• 1 Cup of mashed bananas
• ¼ Teaspoon of Celtic sea salt
• 2 and ½ cups of unsweetened coconut flakes
• 1 Cup of apple sauce

Instructions

1. In a deep bowl, whisk all together, the mashed bananas with the apple sauce and the salt
2. Add the coconut flakes
3. Place the bowl in the fridge for around 30 minutes
4. Serve and enjoy!

Ingredients

• 1 Cup of cashews
• 1 Cup of walnuts or almonds
• 1 Cup of dried prunes
• 1 Cup of dates or dried apricots
• 1 oz of a block of 70% dark chocolate

Instructions

1. Start by placing all of your ingredients in a blender, but don’t add the chocolate.
2. Process your ingredients until they become very well consistent
3. Make sure not to make your ingredients like a nut butter
4. Repeat the same procedure with the dried fruits
5. After processing the fruits, add it to the flour and blend it until you notice your ingredients are very well combined
6. Lay the obtained dough above a parchment or you can also use a wax paper.
7. Now, with the help of a rolling pin, roll your dough into a quietly thin sheet.
8. Melt the Chocolate in a heat proof or steel pot with the hot water underneath it.
9. Stir the chocolate until it is completely melted
10. Pour the chocolate over your dough and try to spread it evenly.
11. Set the chocolate aside to cool down for around 5 minutes
12. Now, roll your dough into the form of a roulade and drizzle the chocolate on it
13. Place the roulade in the freezer for around 2 hours before serving it
14. Slice the roulade, serve and enjoy!

Ingredients

• ¼ Cup of goji powder
• ¼ Cup of vegan protein powder
• ½ Cup of raw macadamia nuts
• 2 Teaspoon cup of melted cocoa butter 
• 2 Tablespoons of unsweetened Chocolate powder 
• ¼ Cup of raw cocoa nibs
• ¼ Cup of whole goji berries
• ½ Cup of shredded coconut

Instructions

1. In your food processor, place all together the goji powder, the protein powder and the macadamia nuts.
2. Pulse your ingredients for a few minutes until you notice is blended.
3. Meanwhile, gradually add the melted cocoa butter and the chocolate powder.
4. Blend your ingredients until the mixture becomes smooth and also creamy. 
5. Now, transfer your mixture to a deep bowl and add the cacao nibs.
6. Keep blending and add the goji berries and the orange zest.
7. Combine the ingredients very well 
8. Make balls and line them on a cookie sheet
9. Once finished, let the balls coo in the refrigerator for around 1 to 2 hours.
10. Serve and enjoy!

Ingredients

Ingredients for the vegan pie dough

• 1 date paste
• 1 cup of pumpkin seeds
• 2 tablespoons of 100% cocoa powder
• 2 tablespoons water
• 1 teaspoon of fresh ginger

Instructions

1. Start by preparing the vegan pie dough
2. Finely chop the ginger
3. In a food processor, mix the pumpkin seeds. Add the cocoa powder, the date paste in small pieces, the water and the ginger. Mix to combine everything and make a paste. Put everything in a terrine and finish working the dough by hand.
4. In tartlet molds or ramekins, put a little dough in the bottom and pack well. Fold the dough up the edges.
5. Prepare the lactose-free raspberry cream
6. Weigh 1cup of millet seeds. Rinse them under running cold water. 
7. Put them in a saucepan with ½ liter of water. Simmer on low for 15 minutes. 
8. Add the raspberries and simmer for another 5 minutes.
9. Put the preparation in the blender to make a smooth cream. Then strain the cream through a sieve and return it to the pan. Mix it with the agar-agar, whisking well and bring to the boil. Let simmer on low for 1 minute. 
10. Add the vanilla and let cool for a few minutes, before filling the tartlets
11. To set the tartlets, refrigerate them for a good ½ day. Otherwise, I put them in the freezer for 15 to 20 minutes, before taking them out of their mold and placing them on a presentation plate.

Ingredients

• ⅔ Cup of pitted, softened dates
• ⅓ Cup of almond butter 
• ½ Cup of unsweetened applesauce
• ⅓ Cup of almond flour
• ½ Teaspoon of pure vanilla extract
• 1 Pinch of fine grain sea salt
• 1 Teaspoon of ground cinnamon
• For the topping use; 
• 1 Tablespoon of organic sugar
• 1 Teaspoon of ground cinnamon

Instructions

1. Place the softened dates into a food processor and process your ingredients over a high speed or until it becomes a paste
2. Add the applesauce; the vanilla and process your ingredients together very well
3. Add the salt, the flour and the cinnamon; then process very well 
4. From the obtained dough; make the shape of balls; then place it over a baking sheet 
5. Gently flatten the cookies
6. Place the cookies into the refrigerator for about 10 minutes
7. Top the cookies with the sugar 
8. Serve and enjoy your cookies!

Ingredients

• 4 Oz  of butter 
• ¼ Cup of almond butter 
• 1 ½ Tablespoons of swerve sweetener or maple syrup
• ⅛ Teaspoon of salt
• 1 Pinch of cinnamon
• 1 and ½Oz of dark chocolate

Instructions

1. Start by melting the butter over medium heat until it melts; and stir for about 2 to 4 minutes
2. Add the maple; the nut butter, the cinnamon and combine very well until your ingredients become smooth
3. Adjust the seasoning of the sweetener
4. Pour about 2/3 of your mixture over a pan lined with a parchment paper
5. Add the chocolate to the remaining quantity of the butter mixture and let heat for about 30 additional seconds
6. Spread the obtained mixture into a loaf pan
7. Let your pan chill for about 1 hour
8. Slice and serve your dessert
9. Enjoy!

Ingredients

• 1 Pound of almond flour
• 1 Pound of sugar
• 1 baking powder pack
• 6 Pasteurized eggs
• 3 apples
• 1 jar of applesauce
• 1 Pound of vegan butter, margarine

Instructions

1. Separate the whites from the yolks.
2. Mix; sugar, egg yolks, margarine and baking powder. 
3. Add the flour last.
4. Beat the egg whites and gently fold into the batter.
5. Grease a cake pan.
6. Place the sliced apples
7. Cover with sauce and then pour batter on top.
8. Bake at 360°F for one hour or more (the top of the cake becomes brown).

Ingredients

• 1 Cup of old-fashioned rolled oats
• 1 Cup of oat flour 
• 1 Cup of unsweetened applesauce
• ½ Cup of diced pineapples
• ¼ Cup of chopped walnuts or pecans 
• ¼ Cup of maple syrup
• ¼ Cup of flaxseed meal
• 2 Teaspoons of unsweetened coconut flakes
• 2 Teaspoons of grated orange zest
• ½ Teaspoon of ground ginger

Instructions

1. Start by preheating your oven to around 350° F.
2. Rub 8 cups of around 12-cup muffin tins with vegetable oil, and set it aside.
3. Combine all of your ingredients into a deep and large bowl, and mix.
4. Scoop out the mixture into the muffin tin cups (You should fill around 1/3 cup for each of your muffins)
5. Bake the muffins for around 20 minutes.
6. Serve and enjoy your muffins!
7. Enjoy!

Ingredients

• 1 can of about 15 ounces of reduced-sugar sliced pears
• 1 package of white cake mix of a regular size
• 2 to 3 large egg whites, to the room temperature
• 1 large vegan egg to the room temperature
• 2 teaspoons of confectioners’ sugar

Instructions

1. Drain the pears making sure to reserve the syrup; then chop the pears. Place the pears and the syrup in a bowl; then add in the cake mix, the egg whites and the egg. 
2. Beat your ingredients on a low speed for about 30 seconds: then beat on a high speed for about 4 minutes.
3. Coat a fluted tube pan of about 10-in with cooking spray and dust it with the flour; then add in the batter
4. Bake at about 350° for about 50 to 55 minutes; then let cool for about 5 minutes 
5. Serve and enjoy your cake!

Ingredients

• 1 and 1/3 cups of sweetened shredded coconut
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 large vegan egg whites, room temperature
• 1/2 teaspoon vanilla extract

Instructions

1. In a medium bowl, combine all together the coconut with the sugar, the flour and the salt.
2. Add the egg whites and the vanilla; and mix very well.
3. Drop by some rounded teaspoonfuls over some greased baking sheets.
4. Bake at a temperature of about 325°F for about 18 to20 minutes or until your ingredients get a golden brown color
5. Let cool on a wire rack; then serve and enjoy!

Ingredients

• 1 and ½ cups of all purpose flour  
• 1 Cup of sugar  
• ¼ Cup of cocoa powder 
• 1/8 teaspoon of Baking soda  
• 1 pinch of salt 
• 1 teaspoon of vinegar  
• 1 and ½ cup of Milk 
• 2 Teaspoons of Vanilla extract
• ¼ Cup of water  
• ½ Cup of sunflower oil

Instructions

1. Prepare a number of steel small sized tins or small heatproof ramekins and grease them; then set it aside
2. Mix all together the flour, the sugar, the cocoa powder, the salt, the baking soda, the salt and combine the mixture very well
3. In a deep bowl, combine all together the oil and the vinegar and whisk the mixture. Sift in the flour and mix very well. 
4. Add the vanilla essence and the water and combine the ingredients very well. 
5. Pour the obtained batter into your prepared ramekins and make sure you don’t exceed the ¾ full
6. Arrange the ramekins in a baking tray and bake in a preheated oven at a temperature of about 220+F for about 15 to 20 minutes.
7. Check with a toothpick to see if the cupcakes are fully cooked. Finally, serve and enjoy your cupcakes!

Ingredients

• 2 large peeled oranges
• 5 Mashed bananas
• 125 ml of Malt syrup
• 1 Teaspoon of vanilla paste
• 2 Cups of flour
• 1 cup of chia seeds

Instructions

1. Boil your oranges in a deep saucepan and let them simmer for around 40 minutes.
2. Once your oranges are perfectly cooked, remove it off the heat and drain them; then allow it to cool down.
3. Chop the oranges into chunks without removing the skin
4. Remove the seeds of the oranges
5. Preheat the oven up to 360° F
6. Prepare a spring form tin for the cake
7. Place your cooked and chopped orange chunks with the mashed bananas and the chia seeds into a food processor and blend the mixture for around 1 minute.
8. Add the flour and the baking powder and whisk the ingredients until it becomes smooth
9. Pour your cake batter into your prepared spring form tin and then cook it for around 45 minutes.
10. Once the cake is perfectly cooked, set it aside to cool down on a rack
11. Finally, serve and enjoy your cake!

Ingredients

• ½ Cup of almond butter
• 2 Tablespoons of vegetable oil 

• ¾ Cup of swerve sweetener
• 2 Large vegan eggs
• ½ Tablespoon of vanilla extract
• 1 Cup of flour
• 1 ½ Tablespoons of cocoa powder
• 1 Teaspoon of baking soda
• ¼ Teaspoon of salt
• 2 Oz of sugar-free chocolate chips
• 2 Oz of chopped walnuts

Instructions

1. Preheat your oven to a temperature of about 350° F. 
2. Grease a baking tray with a little bit of oil
3. Mix altogether the butter with the oil
4. Add the swerve sweetener; the eggs and the vanilla extract
5. Into another bowl; mix altogether the flour and the sweetener
6. Crack in the egg and the vanilla extract into a small bowl.
7. In another small bowl; mix the almond flour with the cacao powder; the baking soda and the salt
8. Add the dry ingredients to the wet ingredients; then stir very well
9. Add in the chocolate chips and the chopped walnuts
10. Spread you batter evenly into a baking tray; then bake it in the oven at a temperature of about 350° F for about 35 minutes
11. Let your baked tray cool
12. Slice your brownies
13.  Serve and enjoy your brownies!

Ingredients

• 2 Large vegan eggs
• 1 Cup of flour
• 1 and ½ Tablespoons of swerve
• ¼ Cup of oil
• 1 Teaspoon of vanilla extract
• 1 Teaspoon of almond extract
• 1 Teaspoon of lemon zest
• ¼ Teaspoon of salt

Instructions

1. Preheat your oven to a temperature of about 350° F degrees
2. Combine the eggs with the salt and whisk on a high speed for about 5 minutes
3. Slowly add in the swerve and keep mixing on high for 2 additional minutes
4. Stir in the flour until it is very well-incorporated; then add in the vanilla and the almond extracts.
5. Add in the oil and stir all your ingredients together
6. Pour the obtained batter into equal parts in a greased Madeline tray
7. Bake your Ketogenic Madeline for about 13 minutes or until the edges start to have a brown color 
8. Flip the Madeleines out of the baking tray
9. Serve and enjoy your madeleines!

Ingredients

• 3 Apples
• 1 Cup of raisins
• ¼ Cup of walnuts
• ¼ Teaspoon of cinnamon
• ½ Teaspoon of natural vanilla extract
• ½ Cup of water

Instructions

1. Heat your oven to about 375° F; then core the apples and pierce it with the help of a fork
2. Mix the raisins, the nuts, cinnamon, and the vanilla in a bowl
3. Fill the centre of the apples with the prepared mixture of the fruits
4. Put the stuffed apples into a glass baking tray; then cover the tray with an aluminum foil paper 
5. Bake the apples for around 30 minutes in the oven
6. Serve and enjoy!

Ingredients

For the donut ingredients:

• ½ Cup of sifted flour
• 3 to 4 tablespoons of milk
• 2 Large vegan eggs
• 2 to 3 tablespoons of granulated stevia
• 1 Teaspoon of baking powder
• 1 Heap teaspoon of apple cider vinegar
• 1 Pinch of salt
• 1 and ½ Tablespoon of sifted cacao powder
• 3 Teaspoons of Ceylon cinnamon
• 1 Teaspoon of powdered vanilla bean 
• 1 Tablespoon of grass-fed ghee 
• 2 Tablespoons of oil for greasing

For the Icing Ingredients:

• 4 Tablespoons of melted coconut butter with 1 to 2 teaspoons of oil
• Optional garnishing ingredients: edible rose petals, or shredded cacao

Instructions

1. Preheat the oven to a temperature of about 350 degrees F. 
2. Grease a donut tray with the oil.
3. Stir all together the sifted almond flour with the milk, eggs, the granulated of stevia, the baking powder, the apple cider vinegar, the salt, the sifted cocoa powder, the Ceylon cinnamon, the powdered vanilla bean and the grass-fed ghee
4. Mix your donut ingredients until they are evenly combined.
5. Divide the obtained batter into the donut moulds making sure to fill each to ¾ full
6. Bake for about 8 to 10 minutes; then remove the tray from the oven and carefully transfer it to a wire rack
7. Serve and enjoy your donut or top it with the icing and the garnish of your choice
8. Serve and enjoy your delicious donuts!

Ingredients

• ½ cup of softened butter
• ½ cup of sugar
• ½ cup of packed brown sugar
• 1 large egg
• 1 and ½ teaspoons of vanilla extract
• 1 and ½ cups of all-purpose flour
• ½ teaspoons of baking soda
• 1 cup of dried cranberries
• ¾ cup of white baking chips
• ½ cup of chopped pecans

Instructions

1. Preheat your oven to about 375°F; then in a large bowl, cream the butter and the sugars until it becomes light and fluffy then beat in the egg and the vanilla
2. In another bowl, whisk the flour and the baking soda; then gradually beat into the creamed mixture.
3. Stir in the cranberries, the baking chips and the pecans.
4. Drop the dough by small tablespoonfuls about 2 in. apart onto an ungreased baking sheets
5. Bake for about 8 to 10 minutes or until the color becomes light brown. 
6. Remove from the pans to a wire rack to cool for about 5 to 7 minutes
7. Serve and enjoy!

Ingredients

• ¼ cup of softened almond butter
• ½ cup of sugar
• 1 Large vegan egg
• ¾ cup of mashed ripe banana
• ½ teaspoon of vanilla extract
• 1 cup of all-purpose flour
• ¾ teaspoon of baking powder
• ¼ teaspoon of salt
• 1/8 teaspoon of baking soda
• 1/8 teaspoon of ground cinnamon
• ¼ cup chopped walnuts

Instructions

1. In a small bowl, cream the butter and the sugar; then beat in the egg, the banana and the vanilla.
2. Combine all together the flour with the baking powder, the salt, the baking soda and the cinnamon; then add to the creamed mixture 
3. Fold in the walnuts.
4. Coat the muffin cups with the cooking spray or just use the paper liners; and fill about two-thirds full with the batter.
5. Bake at about 350° for about 23 to 25 minutes
6. Remove from the oven; then let rest for 5 minutes on a wire rack
7. Serve and enjoy your dessert

Ingredients

• 3 envelopes of unflavored gelatin
• 1/2 cup and 3/4 cups of water, divided
• 1 and 1/2 cups of sugar
• 1/4 to about 1/2 teaspoons of raspberry extract
• ¼ teaspoon of red food coloring
• Additional quantity of sugar

Instructions

1. Tale a small bowl and sprinkle the gelatin over about 1/2 cup of water; then let stand for about 5 minutes. 
2. In a small saucepan, bring the sugar and the remaining quantity of water to a boil over a medium heat, making sure to stir constantly. 
3. Add in the gelatin; then reduce the heat and let simmer for about 5 minutes, making sure to stir frequently. Remove from the heat; then stir in the extract and the food coloring as needed.
4. Pour the mixture into a greased square pan of about 8-in. Refrigerate, covered for about 3 hours or until you get a firm texture.

Loosen the edges of the candy from the pan with the help of a knife; then turn over a sugared work surface. Cut into squares; then roll into the sugar

Let stand aside uncovered at room temperature or until the sides become dry making sure to turn every hour for about 3 to 4 hours

Make sure to store between layers of some waxed paper into an airtight container in your refrigerator.