Wednesday, February 27, 2019

3 Vegan Sweet Treats for Easter That Are Sure To Impress

Easter comes at one the most delightful times of the year. The weather is perfectly balanced between sunny and breezy, and flowers are in full bloom as spring asserts its arrival. No doubt one of the best parts of Easter is enjoying a variety of sweet treats - especially those chocolate eggs! \

But if you are vegan, you might find yourself limited in dessert options each year. Even if you think something is safe to eat, you always have to ask if it’s vegan. Rather than waiting for a hesitant answer, you may want to opt for bringing your own dessert. Not only is it much cheaper to make your own sweets at home, but this also ensures that you have vegan-friendly options for yourself as well as other fellow vegans. Plus, if you have kids, making delicious treats can be a fun family bonding experience as you prepare for Easter.

Here are three easy vegan recipes you can try at home this year so that you can bring your own delicious dessert to your Easter celebration. These recipes are so good, your non-vegan friends won’t even notice the difference!

Vegan Carrot Cupcakes
This recipe is a bit more advanced in the sense that it takes some time to prepare. But if you are a pro multitasker, you can tackle this challenge in 30-40 minutes. Besides, with so many delicious details in this recipe, you are sure to impress everyone you serve them to.
  • Carrot cake cupcakes
  • 100 g / 1 cup brown rice flour
  • 90 g / 3/4 cup gram flour, aka chickpea / garbanzo bean flour
  • 1 tsp gluten-free baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • A pinch of salt
  • 120 ml / 1/2 cup coconut oil, melted (can also use olive oil)
  • 240 ml / 1 cup water
  • 1 cup maple syrup
  • 2 tsp vanilla extract
  • 2 carrots, grated (equaling about 1/2 cup full)
  • 75 g / 1 cup dessicated coconut
  • 150 g / 1 cup of pecans or walnuts, chopped into small pieces
  • 150 g / 1/2 cup raisins

Coconut "cream cheese" frosting
  • 170 g / 1 cup cashew nuts, soaked overnight and drained
  • 2 tbsp coconut flour
  • 60 ml / 1/4 cup coconut milk, or other dairy-free milk
  • 2 tsp coconut oil
  • 60 ml / 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Marzipan carrot decorations
  • 60 ml / 1/4 cup carrot juice
  • 2 tsp arrowroot powder
  • 3 heaped tbsp ground almonds
  • 1 tbsp maple syrup or more, if needed
  • optional cocoa powder
  • Fresh rosemary sprigs or parsley leaves

  1. Preheat your oven to 350 degrees Fahrenheit and line two muffin pans with paper cases for 20 cupcakes.
  2. In a large bowl, mix brown rice flour, gram flour, baking powder, spices and salt. 
  3. In a separate bowl, whisk up coconut oil, water, maple syrup and vanilla
  4. Little by little, add your dry ingredients from the first bowl to the wet ingredients in the second bowl.
  5. Once they are mixed, add in the grated carrot, desiccated coconut, nuts and raisins.
  6. This batter should be thin and this is not a reason to worry! Pour your mixture into your muffin pans and place them in the oven for 25 to 30 minutes. Once the cupcakes are golden brown or you can stick a toothpick in the center of a muffin without getting batter stuck to it, your cupcakes are ready!
  7. Give them a few minutes to cool before you add the frosting.

Coconut Cream Cheese Frosting:
  1. Just simply add all of your ingredients together in a high-power blender or food processor while your cupcakes are baking. Mix the ingredients until you have a smooth mixture.
  2. Place your mixture in the fridge to allow it to cool and thicken while you wait for your cupcakes to be ready.

Marzipan Carrot Decorations:
  1. It’s perfectly fine to use store-bought all-natural orange food coloring, but if you prefer to make your own, use 1 tbsp of carrot juice and mix it with the arrowroot powder in a small bowl.
  2. Pour the remaining carrot juice in a small pan and boil it. When it’s boiling, add the arrowroot mixture and mix it until it has thickened. 
  3. Lower the heat and cook for a few more minutes before placing it in the fridge to allow it to cool.
  4. Now for your marzipan! In a medium bowl, stir the ground almonds and maple syrup until you have a malleable dough.
  5. Add 1 tbsp of carrot juice and arrowroot mixture at a time until you have your desired color. Add more ground almonds to make the dough firm and smooth but not sticky.
  6. Roll a piece of the marzipan into a small ball (about the size of your thumb), and mold it into a carrot shape. 
  7. Dip a knife in cocoa powder and use that to make the lines in the carrot.
  8. Flatten the top of the carrot to place rosemary or parsley leaf.

Now just add the frosting, place your carrot decorations on top and you are set! Your guests are bound to love this small, delicious and creative dessert. You can decorate it with Easter cupcake treat wraps to make your cupcakes extra festive!

Vegan Cake Pops
This recipe gives you a lot of creative freedom for Easter. Cake pops are ideal for any themed occasion and can be molded into a variety of shapes. Mold them into tulips, Easter eggs, and even bunny or chick heads to add a creative and delicious touch to your Easter celebration. Your kids will have tons of fun decorating these treats.
  • 1 ½ cups whole wheat vegan cookies
  • ½ cup vegan cheese spread
  • 4 tablespoons coconut oil
  • ¾ cups dark vegan chocolate
  • Cake pop sticks

  1. Crush the cookies and add them to a food processor along with your cream cheese spread and 1 tbsp of coconut oil. Blend well.
  2. Empty the mixture into a large bowl and mix it even more with your hands.
  3. Roll your mixture into 12 small egg- or sphere-shaped cakes and freeze them for 15 minutes.
  4. In the meantime, melt your chocolate and 3 tbsp of coconut oil in a double boiler. Pour your mixture into a tall but narrow glass so you can use the chocolate for dipping later. 
  5. Grab your eggs from the freezer and place them on your cake pop sticks
  6. Dip each cake pop into the chocolate, and voila! Now all you have to do is decorate your cake pops with edible confetti or anything else you’d like.

Vegan Chocolate Creme Eggs
These mini chocolate eggs are inspired by Cadbury’s iconic and delicious chocolate creme eggs. What’s the best part about the creme filling? Not only is it heavenly delicious, it’s vegan!
  • 1/4 cup agave syrup
  • 2 tablespoons vegan butter
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups powdered sugar
  • vegan food colouring (optional)
  • 1 cup vegan chocolate chips

Creme Filling:
  1. Mix your agave, vegan butter, vanilla extract and salt in a small bowl, then slowly add in the powdered sugar to make a very sticky mixture. *This is when you would add in your food coloring if you prefer to do so.
  2. In a double boiler, melt your chocolate chips.

Chocolate Eggs:
  1. Using a decorated chocolate egg or mini chocolate egg mold, drop some chocolate into each shape with a spoon and push the chocolate up to cover the sides.
  2. Flip your mold over and shake it to remove any excess chocolate onto a piece of parchment paper.
  3. Flip your mold back over and scrape off excess chocolate with a spatula or the back of a knife.
  4. Place your mold upside down on a parchment-lined baking sheet and put it in the freezer for 15 to 30 minutes or until your chocolate is completely firm.
  5. Heat the oven to 200 degrees Fahrenheit and place an oven-safe plate inside your oven.
  6. When your chocolate is firm, take the chocolate eggs out of the mold.
  7. Take your creme filling out of the freezer and scoop some into a smaller egg shape that can fit inside your chocolate shells, and place it inside one half. Make sure you don’t overstuff each shell so that you can stick the two halves together later.
  8. Using the warm plate from the oven, press the other half on the plate so that the edges of the chocolate egg can melt. 
  9. Now take the creme-filled egg half and the melted egg half and softly press them together.
  10. Voila! Your delicious creme-filled eggs are ready for you to decorate and serve. If you made smaller chocolate eggs, you can neatly serve them on Easter egg paper candy cups for better presentation.

These cute little sweet treats are a delicious and impressive dessert for kids to make, to serve to guests or simply to treat yourself with a vegan, guilt-free dessert. For more Easter dessert supplies, look through our large selection of products, including countless chocolate molds, cookie cutters, cake pop sticks and more. To get more recipe ideas, be sure to check out our Pinterest page filled with many more creative dessert recipes. Happy baking.

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