Author: PatagoniaLlami

• 1
  
  (15 ounce) can dark red kidney beans
  
• 1
  
  (15 ounce) can light red kiney beans
  
• 1
  
  (15 ounce) can black beans
  
• 1
  
  (15 ounce) can tomato juice
  
• 1
  
  (15 ounce) can crushed tomatoes
  
• 1
  
  diced yellow onion
  
• 2
  
  bay leaves
  
• 2
  
  tablespoons ground cumin
  
• 2
  
  tablespoons chili powder
  
• 
  
  salt and pepper
  
• ¹⁄₄
  
  cup shredded vegan cheese
  

directions

• Add all ingredients into large stock pot stir well ( I don’t drain or rinse any ingredients).
• Cover bring to a boil, let boil for 10 minutes.
• Reduce to a low simmer and cover
• Stir and check taste ( may need extra seasoning ).
• Top with vegan cheese and enjoy.

Ohhh yes. Vegan cake batter blondies. It can be done. These vegan blondies have crispy, crackly tops, a hint of vanilla flavor, and a chewy but tender interior.

PS: for my whole foods, non-processed, health-oriented readers… you may want to cover your eyes.

In my pregan days I loved a certain cake batter blondies recipe that was making the rounds on the internet. The recipe calls for only a few ingredients (if you turn a blind eye to what’s written on the back of the box…): boxed cake mix, oil, milk, and one egg.

To be fair, I loved any sort of blondie at all and I still do. Vegan blondies abound these days, I’ve had some pretty tasty versions that are made from peanut butter or almond butter, even some crazy gluten-free vegan blondies made with chickpeas. But today we are skipping the fancy vegan ingredients, even coconut oil, and going back to that delicious abomination that is Boxed Cake Mix. The only change is to make it egg free!

Obviously to turn that into vegan cake batter blondies, it’s pretty easy to substitute nondairy milk. While ingredients therein are questionable for other reasons, vegan boxed cake mixes are fairly easy to come by. And oil is already vegan-friendly.

The egg is the tricky part, and while a few times I had tasty results using cornstarch or extra nondairy milk, I finally hit the vegan cake batter blondies jackpot with a little help from aquafaba. If you’re not aware, aquafaba is the cooking liquid from beans and as an egg replacer in this blondie recipe, it yields the perfect chewy texture and crackly exterior. I mean just look at the pictures!

I hope you give these vegan cake batter blondies a try (although, maybe just on special occasions 😀 – I’m not about to recommend eating boxed cake mix regularly). They truly taste like cake batter while having the perfect blondie texture. It will remind you of your lost funfetti days of old, that’s for sure. And don’t even get me started about the uncooked batter. Oh my goodness it’s tasty.

For variations, stir in regular or white chocolate chips, chopped Oreos or similar (…hmm, I’m going to have to make that myself now!), or other candy pieces of your choice! Enjoy!

Adapted from Girl Meets Life.

This No Bake Chocolate Mousse Cheesecake is vegan and dairy-free! It’s made with a secret ingredient that makes this cheesecake silky smooth, extra creamy and perfect for anytime you need a decadent dessert without the guilt!

   

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Friends, do I ever have an AMAZING recipe for you today!! I have been counting the days until I’ve been able to hit the publish button on this post and it is finally today! This No Bake Chocolate Mousse Cheesecake is the chocolate dessert of your dreams. It’s light, it’s oh so smooth, it’s totally decadent and best of all it’s made with mainly healthy ingredients making it VEGAN and DAIRY-FREE! Can you believe it?

No bake cheesecakes are absolutely a go-to dessert of mine, especially around the holiday season, and given my busy lifestyle as a work-at-home-mom of two, they’re kind of my default when I need an impressive dessert with not a lot of effort behind it.  I’ve shared lots and lots of no bake cheesecakes with you before, like this No Bake Orange Creamsicle Cheesecake, or this No Bake Oreo Cheesecake, and even this Easy No Bake Mint Chocolate Chip Cheesecake, but I’m telling you – this No Bake Chocolate Mousse Cheesecake trumps them all. Seriously.

All you need for this recipe is a blender – here’s a link to my favourite one (affiliate link) – and a 9-inch spring form pan. That’s it! It’s as simple as making the 2-ingredient crust, chilling it while you make the filling, and then dumping the filling ingredients in the blender, blending until smooth, and then chilling everything for a few hours to set. Honestly, it’s more work to drive to the bakery and buy an already-made cheesecake than it is to make this one yourself at home!!

Now for all you skeptics and purists out there who can’t fathom a cheesecake without cheese, let me put your minds at ease. I was completely skeptical too. A lovely friend of mine passed this recipe on to me after she hosted our family for a dinner party recently. My husband follows a dairy-free diet, so because my friend is as sweet as can be she made a variation of this No Bake Chocolate Mousse Cheesecake for us for dessert because it was something we could all enjoy (my friend adapted this recipe from Baking Equals Love). Normally I’m a skeptic too, but her dessert was so beautiful I just couldn’t help but try a piece. After one bite I was completely sold. This may be, hands down, the best dessert I’ve ever, ever tasted. Period. And the filling is only 3 ingredients (4 if you add vanilla extract). Seriously. 

Looking for even more delicious no-bake cheesecakes? Try my No Bake Snickers Cheesecake or this delicious No Bake Nutella Cheesecake!

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  I hope you enjoy this No Bake Chocolate Mousse Cheesecake as much as we do! Let me know in the comments below, what’s your favourite cheesecake flavour?  

KITCHEN PRODUCTS I RECOMMEND:

Looking for even more deliciously decadent desserts? Before you grab this recipe check out these beauties!!

• Best Ever Vegan Peppermint Chocolate Tart
• Best Ever No Bake Chocolate Cheesecake
• Easy No Bake Triple Chocolate Cheesecake
• Easy No Bake After Eight Cheesecake
• Classic No Bake Cheesecake
• Easy No Bake Oreo Cheesecake
• Easy No Bake Bailey’s Irish Cream Cheesecake
• Easy No Bake Nutella Cheesecake
• Easy No Bake Snickers Cheesecake
• No Bake Mint Chocolate Chip Cheesecake

Recipe Video

Watch the video below to see exactly how I make this tasty recipe. You can find more delicious recipe videos on my YouTube channel

There’s no simpler decadence than a doughnut. While it’s difficult to buy vegan doughnuts anywhere but at specialty bakeries, making them from scratch at home is a fun kitchen project. The glory of this treat lies in its sweetness and the delicate puffiness created by frying, so making doughnuts vegan is a shift that isn’t at all noticeable. Most people wouldn’t even suspect that there are no dairy or eggs in this version!

Some fried vegan doughnut recipes utilize aquafaba (whipped bean water) or vegan egg products; we didn’t find that either added anything important to the texture. If these were baked, you would want to use a vegan egg replacer. However, because the fluffiness is imparted by way of the hot oil’s reaction with the flour, you’re good to skip that ingredient here. The only swaps made from the usual method of doughnut-making were replacing butter with vegan butter or margarine and using non-dairy milk.

This recipe will make a dozen doughnuts, giving you plenty of space for every glaze, topping, and/or filling of your choosing. While they are made with a yeasted dough, the process is straightforward; the most vital element is to fry at the correct temperature. Use a thermometer to ensure you don’t over or undercook them and they’ll turn out great.

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• 1 1/4 cups non-dairy milk

• 1/4 cup plus 1 teaspoon granulated sugar, divided

• 1 (0.25-ounce) package active dry yeast (2 1/4 teaspoons)

• 6 tablespoons vegan butter or margarine, melted

• 3 1/2 to 4 cups flour

• 3/4 teaspoon salt

• Neutral oil, such as avocado oil or vegetable oil, for frying

1. Gather the ingredients.

2. Heat milk on the stove or in the microwave until about 105 F, or warm to the touch.

3. Add the milk, 1 teaspoon of the sugar, and yeast to a stand mixer or mixing bowl. Let sit for 10 minutes, until the yeast is bubbly.

4. Add the remaining 1/4 cup of sugar, vegan butter, 3 1/2 cups of flour, and salt to the bowl. Mix on low speed or by hand until a soft dough is formed.

5. Continue to knead, in the bowl or by hand for 5 minutes, adding flour 1 tablespoon at a time if the dough is too wet. The dough should be softer and stickier than bread dough, but should have visible elasticity and hold together completely. 

6. Transfer the dough to a greased or sprayed bowl and cover with plastic wrap or a damp tea towel. Let rise until doubled in volume, about 1 hour.

7. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Alternately, you can press it out with your fingertips.

8. Cut the dough into the desired shape(s) and size(s) with doughnut or biscuit cutters. For leftover dough, re-roll and cut until all of the dough is used.

9. Transfer cut doughnuts to a parchment-lined baking sheet and allow to double in volume again, about 45 minutes.

10. Heat 1 1/2 to 2 inches of oil in a Dutch oven or deep skillet until a thermometer reads 350 F. 

11. Add doughnuts to the oil one at a time, keeping space between and avoiding overcrowding.

12. Fry for about 1 1/2 minutes per side, until golden, then remove and drain on a paper-towel lined baking sheet or a cooling rack placed over a baking sheet. Repeat with the next batch until all doughnuts have been fried.

13. Allow to cool completely before glazing or filling. Serve and enjoy.

Tips

• Yeasted doughs rise best in a warm place. The most consistent option in most kitchens is in the oven: Turn on the oven light for a little warmth and make sure no one turns the oven on while the dough is rising.
• If you don’t have a deep-fry or candy thermometer, check the oil temperature with a wooden spoon. Popcorn kernels and even doughnut holes can help test the oil temperature before cooking the whole doughnuts.
• Vegan doughnuts are best fresh and can be stored for up to two days at room temperature in a sealed container. Refrigerating the doughnuts can dry them out, though they can also be frozen for a couple of months.

What Are Good Fillings and Glazes for Vegan Doughnuts?

When making vegan doughnuts, the real fun comes with finishing them off with yummy glazes and fillings. That can be as simple as squirting some gelatin-free fruit jam inside. You can also adapt cream fillings by switching to dairy- and egg-free ingredients. Glazes are simple and versatile as well, and vegan versions use the same type of substitutions as this doughnut recipe. Pick up your favorite vegan chocolate for a dairy-free chocolate glaze, or use plant-based milk for a simple vanilla glaze. Maple syrup is a favorite option for vegan doughnut glazes, too.

Nutrition Facts (per serving)
336	Calories
19g	Fat
38g	Carbs
5g	Protein

×

Nutrition Facts
Servings: 12
Amount per serving
Calories	336
% Daily Value*
19g	24%
Saturated Fat 3g	13%
0mg	0%
135mg	6%
38g	14%
Dietary Fiber 1g	5%
Total Sugars 5g
5g
Vitamin C 0mg	0%
Calcium 9mg	1%
Iron 2mg	11%
Potassium 57mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Made with coconut milk and fresh fruits, these banana popsicles are inspired by the classic banana split. Don’t forget the sprinkles!

When I was a kid I was always enchanted by the idea of a banana split, but I can’t remember ever eating one.

Still, the idea of them lives on, and that’s what inspired these banana popsicles. Blended banana and coconut milk are mixed with strawberries and pineapple for a creamy, refreshing, and fruit-filled treat.

Add on some homemade magic shell and sprinkles, and you’ve got a treat fit for any kid (or grown-up). They’re a great dairy free alternative to ice cream.

Make some space in your freezer to whip up these easy popsicles today!

Ingredients for banana popsicles

Full list of ingredients including quantities is located in the recipe card.?

You’ll need:

Bananas – Make sure to use ripe bananas, but not ones that are getting too brown and soft.(Save those for banana bread!). Unripe bananas won’t blend as easily as ripe ones.

Coconut milk – This recipe uses canned coconut milk. I recommend using full-fat coconut milk, not lowfat. Don’t use the kind that is located in the dairy aisle; it’s not creamy enough. Make sure to shake the can before opening and measuring!

Strawberries – Chop the strawberries into small pieces. 

Pineapple – I use crushed pineapple in this recipe. Make sure to drain the pineapple before adding it to the banana mixture.

Chocolate chips – Use vegan chips if you want to keep this recipe vegan. Dark chocolate chips are often naturally vegan, but check the label.

Coconut oil – The coconut oil helps turn the melted chocolate into magic shell. 

Sprinkles – Optional but always a fun addition!

You’ll also need a popsicle mold and popsicle sticks (if your mold does not have built-in sticks).

How to make this recipe

Have your popsicle mold and sticks ready to go, as well as a place in the freezer for them to chill.

Peel the bananas and add to a blender or food processor. Add the coconut milk and blend together until completely smooth.

Stir in the chopped strawberries and crushed pineapple. 

Carefully pour the fruit mixture into the popsicle molds, making sure to not overfill. The sticks will displace some of the liquid, so I recommend filling to just under the top.

Place the lid onto the mold and add the sticks, making sure to leave enough of the stick exposed to hold onto.

Freeze for at least 4 hours, or until solid.

Note that the number of popsicles will depend on the size of your molds as well as the size of the bananas used.

You can eat the popsicles as they are, or add the magic shell and sprinkles.

To make the magic shell, combine the chocolate chips and coconut milk in a microwave-safe bowl.

Microwave in 30-second increments, stirring after each time, until almost completely melted. Stir until melted and smooth. Let cool slightly.

Remove popsicles from the freezer. Run the popsicle mold under warm water for about 30 seconds to help loosen. Carefully remove the popsicles.

Dip each popsicle into the magic shell. Before it completely hardens, dip into the sprinkles.

Set the dipped popsicles onto a piece of parchment paper or waxed paper set on a cookie sheet to finish hardening.

Enjoy immediately, or return the popsicles to the freezer.

Recipe suggestions

You can try these banana popsicles with other fruit or flavor combinations. Instead of strawberries, use diced mango, or add in chopped cherries.

Swap the sprinkles for chopped peanuts or almonds.

Add a small amount of cocoa powder or peanut butter (or both!) to the banana mixture when blending. 

Frozen banana will also work in this recipe and blend up beautifully. 

You can also leave out the extra fruit and simply add a pinch of cinnamon or a drizzle of maple syrup for a wonderful banana-forward treat.

If you have extra magic shell left over, use it for dipping homemade pudding pops or drizzling on vanilla ice cream!

These banana split-inspired banana popsicles are a must-make summer dessert!

Love this recipe? Please leave a 5-star review below!

It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

This recipe has been retested and updated since originally posting June 2015.

Published: Apr 20, 2016 · Modified: Apr 6, 2022 by Chuck Underwood · 4 Comments

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