vegan and gluten-free desserts! ( simple & minimal ingredients )

Hey friends, welcome!💛 I hope you enjoy these simple, minimal ingredient, vegan and gluten free desserts! All of these are absolutely delicious and fairly quick and easy to throw together. You don’t need any special tools and the ingredients being used are most likely already things you have hanging out in your kitchen!

If you try any of these be sure to let me know down in the comments or snap a photo and tag me on IG @flavourfuljulia

#vegandesserts #glutenfreedessets #simpledessertrecipes

✨Connect with me!✨



What I use to film : sony zv1 + iPhone 12 Pro
What I use to edit: iMovie ( on my Macbook )
Microphone: Razer Seiren Mini

0:00 Intro

0:29 Date Squares

1 cup pitted dates
1 1/2 cups rolled oats
1/2 cup crushed walnuts
3 + 1 tbsp maple syrup
3 tbsp + 1/4 cup cashew butter
2 tbsp coconut oil
1 tsp cinnamon
1/4 + 1/4 tsp salt
1 tsp vanilla extract

– preheat oven to 350F
– soak pitted dates in hot water for at least 15 minutes
– In a bowl combine oats, walnuts, 3 tbsp maple syrup, 3 tbsp cashew butter, coconut oil, cinnamon and 1/4 tsp salt. Mix really well
– Line a 9×6″ baking dish with parchment paper ( or oil then pan with coconut oil sufficiently )
– place 3/4 of the granola mixture into the pan and lightly pack in the pan creating a nice even layer. ( No need to push really hard, but enough to form it tightly )
– Bake for 20 minutes
– Place drained, soaked dates into a blender or food processor with 1/4 cup cashew butter, 1 tbsp maple syrup, vanilla and 1/4 tsp salt. blend until smooth
– Once the base layer of the date squares is done add the date mixture on top, followed by the rest of the granola mixture. Bake for 15 more minutes and then allow to cool completely before cutting.

2:49 Chocolate “Fudge”

100g dark chocolate ( most chocolate over 72% is vegan, but look at the label to double check! )
1/2 cup cashew butter
1 tsp himalayan salt ( optional for topping )

– Line a loaf pan ( or an even small pan ) with parchment paper
– Bring a small pot with a small amount of water in it to a steaming point ( you don’t want the bottom of your bowl to touch the water )
– Roughly chop your chocolate and place it into the bowl over top of the steaming water. allow to melt slowly. Add your cashew butter then take off the heat and stir in very well.
– Pour your chocolate mixture into your parchment paper lined pan and place in the freezer for 1 hour
– Pull from the freezer, sprinkle with salt, cut into desired sizes and enjoy!

4:08 Date Twix Bar

Cookie layer:
1 1/2 cups oat flour
3 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla
1/4 tsp salt

Date Caramel layer:
1 cup pitted dates
2 tbsp cashew butter
1/4 cup water
( feel free to add some maple syrup or other sweetener if you desire! )

Chocolate layer:
60-70g dark chocolate

– Pre heat oven to 350F
– In a bowl combine all cookie layer ingredients
– line a loaf pan ( 9X5″ ) or other small baking dish with oil or parchment paper. ( 6×8″ or 6X6″ would work however the cookie might need a couple more minutes to cook because it will be thicker )
– Pack your cookie dough into the pan to make a even layer ( no need to push crazy hard but enough to make it tightly formed )
– Bake for 15 – 17 minutes
– Add your dates, cashew butter and water to a blender and blend until smooth. Once cookie layer is done and cooled add the date caramel. Place in the fridge while you melt your chocolate over the stove.
– Bring a small pot with a small amount of water in it to a steaming point ( you don’t want the bottom of your bowl to touch the water )
– Melt 3/4 of the chocolate then remove the bowl from the heat and mix in the rest of the chopped chocolate, stirring until completely melted

6:40 Chocolate chip + dipped cookie

1 1/4 cup oat flour
3 tbsp coconut oil
1/4 cup maple syrup
1 tsp vanilla
1/4 tsp salt
2 small handfuls of chocolate chips ( mini ones would be amazing! )
50g dark chocolate

– In a bowl combine everything except chocolate chips and chocolate. Once well combined mix in chocolate chips
– Line a plate with parchment paper then measure out 1 heaping tbsp of the batter, rolling it into a ball and placing it onto the plate ( don’t worry they aren’t supposed to stay in a ball lol )
– Place in the freezer for 20-30 minutes
– In the meantime, melt your chocolate using the same technique stated above in the twix recipe
– dip the tops of the cookies into the melted chocolate then leave to cool

Music by Ashes to Amber – Iris –
Music by sunshine blvd. – Ocean Blue –
Music by Mark Generous – Orange And Pomegranate –
Music by Nicky Youre – Sunroof –

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