Vegan Dessert Recipes for you!

I Bet you can’t eat just one!

I was surfing for some vegan dessert recipes to make for parties and to snack on without expanding the waistline. These are certainly worth your while to try and serve to your guests!

Vegan Dessert Recipes

Chocolate Brownie Bites (so sinlessley delicious!)

by Brett Hoebel of Rev Abs and Biggest Loser
on the Shakeology Blog

(Makes about 12 servings, 1 square each)

½ cup natural smooth almond butter
1 scoop Chocolate Vegan Shakeology
1 medium ripe banana, mashed
¼ cup quick-cooking rolled oats
3 Tbsp. chopped almonds, walnuts or sunflower seeds (just choose 1)

1. Combine almond butter, Shakeology, banana, oats and nuts in a medium bowl.
2. Shape mixture into the bottom of a square pan ; Refrigerate for at least 1 hour.
3. Cut into 1 inch squares (makes about 12 squares); store in refrigerator in an airtight container if not serving immediately.

Peanut Butter Cups

by Brett Hoebel of Rev Abs and Biggest Loser
on the Shakeology Blog

(Makes 12 Peanut Butter Cups)

¼ cup dark chocolate chips
2 scoops Chocolate Vegan Shakeology
1 Tbsp. psyllium husk powder
½ cup pumpkin puree (canned)
8 mini cupcake liners
6 tsp. natural smooth peanut butter, divided use

1. Preheat oven to 350 degrees. Place chocolate chips in small oven-proof bowl and heat in oven for 15 minutes or until melted.
2. While the chocolate is melting, place Shakeology, psyllium husk, and pumpkin puree in food processor. Pulse until it forms a dough.
3. Divide dough into 12 small balls and portion into each cupcake liner. Press dough down into a flat disk with depression in the middle. Place ½ tsp. peanut butter into each depression.
4. Remove chocolate from oven and stir to melt completely. Drizzle evenly over each cup and spread to create a thin chocolate layer on top (about ½ tsp. chocolate per cup).
5. Freeze for 30 minutes or until chocolate hardens.

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You can call and change your flavor or cancel at any time.

Chocolate Pretzel & Cherry Popcorn Balls

(from eatingwell.com)

12 (2-inch) balls

Ingredients

6 heaping cups popped corn
1/4 cup agave nectar or honey
1/4 cup creamy natural peanut butter or almond butter, at room temperature
2 tablespoons finely chopped vegan dark chocolate-covered pretzels
2 tablespoons finely chopped dried cherries

Preparation

Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water. Put popcorn in a large bowl.
Combine agave (or honey) and peanut butter (or almond butter) in a small saucepan. Cook over medium heat, stirring gently but constantly. As soon as the mixture starts to lightly bubble, cook, stirring constantly, for 15 seconds more.
Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in dark chocolate-covered pretzels and finely chopped dried cherries.
Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. (Make sure each ball gets a little bit of the pretzels and dried cherries.) Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water and press and squeeze each ball again to help keep it together.
Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container.