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5 Vegan Easter Treats that will Blow Away Your Bunny Ears

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Easter was a huge deal when I was a kidlet.

Painted Easter Eggs, a string to follow that would lead me to the hidden chocolates under the couch and behind pillows, then a big kids Easter Egg hunt all over the forest with one mega, sought after chocolate bunny prize.

Why that doesn’t happen on Easter day anymore as a young at heart adult? I DON’T KNOW. Bring it back, please. When did we all grow up and think we’ve outgrown easter egg hunting? We’re all kids at heart, and that kinda stuff should continue on whether it’s for the new generation of kids, or just for yourself. Because you deserve to be a kid always, and forever.

Anyways… I thought I’d bring some Vegan Easter Treats to you that will complete your weekend  from some of my favourite veganista blogerellas. Hopefully this brings some nostalgia back to your Easter, or at least amps it up with a bit more deliciousness.

Peanut Better Balls  by Oh She Glows

Why I love em’:

  • 7 ingredients
  • Taste like Reeces pieces
  • Finger food heaven

Vegan Chocolate Creme Eggs by It Doesn’t Taste Like Chicken

Why I love em’:

  • Just look at the creamy rainbow falling out of them!
  • They’re just fun.
  • Just like Cabury MINUS the dairy
  • Playful and perfect for making with the kids

Vegan Easter Cookies by Vegan Family Recipes

Why I love em’:

  • They’re coloured with turmeric, beet and matcha powder
  • They’re totally dip-able
  • They’re ready in 20
  • They wake up the creative side, and I’d most def’ be making them with my Grandma if she made a visit this weekend

Cashew Cream Egg by Nest and Glow

Why I love em’:

  • They’re on the healthier side (so we can all eat more)
  • Look how pretty they are!

Vegan Sachertorte by Moi and Mom

Why I love it:

  • A fool proof, dense, chocolate cake that is loved by all every time
  • It’s chocolate heaven
  • It’s ridiculously easy

ok…NOW I’M DROOLING.

Are you?

Here’s a few more Egg-y and Chocolate-y tips:

  1. Check out Pamela Fergusson’s blog post for a dozen things you need to know about eggs (this will enlighten you about the reasons why I steer clear of them…even on Easter)
  2. Ready to eat vegan Easter answers:

If you make any of these, tag me and the blogger so we can see your creations!

Happy Easter.

Have you signed up to my bi-weekly emails packed with updates on everything going on, plus tips from yours truly Hooked on Plants loves?

Need help with eating more plants?

80/20 Plants app is where it’s at.

Meet Amy + her Velvet Underground Hazelnut Brownies

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I’m excited to have Amy from Velvet Underground Cafe here this week to write a guest post.
I’m totally in love with all that she’s doing with Velvet Underground (it’s a must-stop when you’re here in Whistler) from the food, to the vibe, to the fun clothes and local product zone. I’ll let her introduce her rad self.
“Hello hooked on plants family!
My name’s Amy and I’m the owner and founder of Velvet Underground in Whistler BC.
We are a plant-based cafe, a second hand and vintage clothing store, and we are obsessed with reducing our environmental footprint on this beautiful planet. We consider ourselves a community, and a movement more than a store.
I grew up on a farm as an “animal lover” that still ate animals!
I even had pet cows and sheep but I just hadn’t made the connection that those same animals I loved I was also eating! It’s a weird feeling to think back to those times and try and understand my mentality around-consuming animal products.
Like many, I thought, it is what we as humans are supposed to eat.
And I get it, in some cultures – in snowy arctic climates – where vegetation is limited, they probably did need to eat meat and animal products, but in this day and age we can walk into any store and buy whatever our heart desires year-round!
I realized that we have the ability to thrive on a plant-based diet, so bit by bit the pennies started dropping.
Another huge deal breaker for me was the environmental impact animal agriculture has on the planet.
That was the first thing that started to really open my mind up to this more conscious way of living. I was interested in the environmental aspect of minimizing the demand of fast fashion and instead consciously choosing second-hand everything in all my shopping habits.
The vegan thing was a natural progression from that.
It was a slow process though, all though I’ve been vegetarian and about 80% vegan for around 5 years I only became fully vegan about 2 years ago, and I haven’t looked back!
This way of life has not only made me feel healthier and more energetic, but also I honestly believe it raises your consciousness to a level I can’t begin to explain.
Through my cafe, I get so much joy from inspiring others to make the change and seeing how stoked they are to learn that they can have everything they would ever want to eat but made VEGAN!
It’s actually so great! 2020, what a time to be vegan!  
So in light of that, I wanted to share this recipe from our cafe. It’s one of my faves because it’s super chocolate-y, and decadent, uses up the nut meal we have as a bi-product from making fresh nut milk, and tastes like a real ‘treat yo-self’ kinda dessert!
Heat it up with berries and coco whip to really pimp it out!”
Check out 80/20 Plants for all the plant eating help.

HAZELNUT BROWNIES

Makes 12 brownies

INGREDIENTS

½ cup (8 tsp) chia blended and mixed with just enough water to make a gel

4 cups nut pulp (we use the leftover hazelnut and almond from our nut milk but you can sub regular almond meal for a similar result)

1 cup (100g) dutch cocoa

1 tsp sea salt

½ tsp baking soda

1 cup (170g) dark chocolate (we use east van roasters couverture dark chocolate)

½ cup of coconut milk

1/2 cup (125g) of coconut oil, melted

2 cups date puree: make this by soaking dried dates in warm water for half an hour or more, then blend

2 tsp vanilla extract

1 cup (170g) chopped hazelnuts

DIRECTIONS

1. Melt the coconut oil and chocolate together separately in a metal bowl over a pot of simmering water

2. Assemble all other ingredients together in a large bowl, then mix in the melted chocolate and coconut oil together

4. Transfer to a 10 x 8 (ish) baking dish tin (lined with baking paper)

5. Bake at 350 F for 50 minutes

6. Let cool and put in the fridge for 30 minutes or overnight so it can easily be cut. Then enjoy!

 

Warm Vegan Pumpkin Spice Banana Milkshake | 3 Ingredients

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Sometimes all you need is something warm to put your hands around. Enter: pumpkin spice and bananas.

With just 3 ingredients and a blender, you will have this delicious pumpkin spice banana milkshake (minus the dairy) to knock your cozy socks off.

The taste?  Pumpkin pie in a cup (but, actually good for you).

Fall is definitely upon us, and this comforting bevy will be the cherry on top of your Netflix n’ chill sweatpants.

Tis’ the season for pumpkin everything. Let’s make the most of it.

Benefits:

Bananas should be enjoyed be in their ripe form (with spots). They’re amazing for digestion, high in potassium and rich in fibre.

Pumpkin Pie Spice gives us that spicey cinnamon and ginger, both bringing us great benefits. Ginger is a well-known immune-booster, and cinnamon? The king of lowering those blood-sugar levels.

Vanilla (the pure extract) is anti-inflammatory, helping you fight disease, and allowing your body to thrive.

Warm Pumpkin Spice Banana Milkshake

On to the recipe!

Warm Vegan Pumpkin Spice Banana Milkshake
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Warm Vegan Pumpkin Spice Banana Milkshake

Recipe by julesCourse: breakfast, snackDifficulty: Easy
Servings

2

servings
Prep time

4

minutes
Cooking timeminutes

Ingredients

  • 3-4 ripe bananas

  • 1/2 tsp pure vanilla extract

  • 2 tsp pumpkin pie spice

  • 1 cup hot water (or steamed plant milk)

Directions

  • Blend all ingredients in high speed blender for 2-3 minutes, until warm! (If you don’t have a high speed blender, blend until smooth, and warm on low, stirring constantly in a pot for 2-3 minutes)
  • Pour into your favourite mug and enjoy!

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Pumpkin Pie Smoothie Bowl

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It’s that time of the year. Bring out the pumpkin everything. Especially this drool-worthy pumpkin pie smoothie bowl.

Why is that word so comforting?

… pumpkin…ahhhhhh, Yes.

Fall, I see you. This pumpkin pie smoothie bowl hits that comfy spot, with some extra surprise nutrition.

Not only will you devour each n’ every spoonful of this deliciousness (and lick the bowl), but you’ll also reap the benefits of a couple secret ingredients. I’m talking about Pranin’s Iron and Vitamin C powders sourced straight from whole foods.

Why take Iron and Vitamin C together? Vitamin C enhances the absorption of the iron in your GI tract.

Pumpkin Pie Smoothie Bowl

The beauty of using these whole food supplement powders is that you’re getting the good stuff from whole food sources! The vitamin C and Iron comes from a blend of organic curry leaves, amla berries and moringa leaves. Boom.

Blend this up for yourself and reap the benefits of vitamins + minerals not only from the extra whole food supplements, but also the pumpkin purée, dates, and bananas. Serious YUM in ma tum.

Pumpkin Pie Smoothie Bowl
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Pumpkin Pie Smoothie Bowl

Recipe by JulesCourse: Dessert, Breakfast, SnacksDifficulty: Easy
Servings

2

servings
Prep time

3

minutes

Ingredients

  • 1 can pumpkin pie purée (with maple syrup and spices included)

  • 2 frozen bananas

  • 1/4 cup plant milk

  • 2 medjool dates (without pit!)

  • 1 tsp each of Pranin Vitamin C and Iron powders

  • Optional Toppings:

  • oats

  • cacao nibs

  • extra dates

  • hemp seeds

  • chia seeds

Directions

  • Add all ingredients to your blender…and BLEND!

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If you make these, make sure you tag @hookedonplants + @praninorganic on instagram!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program.

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Basic Vegan Peach Crisp | 10 Ingredients

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A basic vegan peach crisp as basic as your 2nd grade art class!

There’s nothing like a dessert with gourmet feels that you can whip up and devour in an hour.

Make the most of the end of the juicy peach season, and load up on those juicy peaches at the next Farmer’s Market.

Eat it for dessert. Eat it for breakfast. Because YOLO;)

No dairy butta’ needed for this beauty.

Top it off with coconut whipped cream or banana ice cream, and enjoy!

Basic Vegan Peach Crisp | 10 Ingredients
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Basic Vegan Peach Crisp | 10 Ingredients

Recipe by JuliaCourse: dessertDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • Peach Filling:



  • 2 -3 cups peaches, chopped

  • juice of 1/2 a lemon

  • 1 tbsp cornstarch

  • 2 tbsp cane sugar

  • Topping:

  • 1/2 cup flour

  • 1 1/2 cup oats

  • 1/2 cup cane sugar

  • 1/4 cup vegan butter

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

Directions

  • Pre-heat oven to 350F
  • In a pie plate, mix together your filling ingredients
  • Then, mix together the topping ingredients (I used the Kitchen Aid mixer)
  • Pour the topping over the peach filling and press down until it’s evenly distributed.
  • Bake for 35-40 minutes (until the top is slightly golden.
  • Serve with your fave vegan ice cream! Or this coco whip

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If you make these, be sure to tag @hookedonplants on instagram!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

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