Guilt Free, Vegan Desserts

By: Lexi Sheely



Cookie Dough Fudge. 

Cookie Dough:

1/3 cup of earth balance

1/3 cup granulated sugar

1/4 cup brown sugar

1/2 tsp. vanilla

2 tbsp. almond milk

1/2 cup all-purpose flour


1/3 cup brown sugar

1/3 cup earth balance

 pinch of salt

1/3 cup coconut milk

3 ½ cup powdered sugar 

1 tsp. vanilla

½ cup mini vegan chocolate chips


•To make the cookie dough, beat both sugars and Earth Balance

•Add vanilla and almond milk. Add the flour and beat until smooth. Then start the fudge.

•In a saucepan, heat the brown sugar, Earth Balance, salt and coconut milk until the Earth Balance is melting and the sugar dissolves. Remove from heat and stir in vanilla.

•Add in the powdered sugar one cup at a time. Add roughly around three cups, but you can add more to make it sweeter and firmer.

•Add the cookie dough and stir. Then, fold in the chocolate chips.

•Line an 8×8-inch baking pan with aluminum foil and pour the fudge. Then let it chill for three hours and serve.



Ginger Chocolate Truffles.

2 cups pitted dates

1 tsp. ground ginger

1/2 tsp. cinnamon

1/4 tsp. vanilla extract

1/3 cup almonds

1 tsp. orange zest

1 tbsp. orange juice

2 tsp. molasses

2 cups mini vegan chocolate chips

1 tsp. coconut oil


•Pulse the dates, and then add ginger, cinnamon, vanilla, almonds, orange zest, orange juice and molasses. Then place into a bowl.

•Chill for 30 minutes.

•Roll them into bite-sized balls. Then chill again for 20 minutes. If the dough is cold enough, it won’t melt in the chocolate.

•Melt the chocolate chips with the coconut oil. 

•Place the balls in the chocolate until coated. 

•Chill until ready to serve. 

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