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vegan dessert

Energizing Orange Pecan Chocolate Mushroom Vegan Fudge

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The other day I was flippin’ through my fave mag (Veg News) and luckily came across a drool-effect vegan fudge recipe by Jackie Sobon (Vegan Yack Attack). I say ‘luckily’ because… now you get to bask in the introduction to this decadent, melt-in-your-mouth fudge. I switched it up a bit to create what is seen here: Orange Pecan Chocolate Mushroom Vegan Fudge. It’s a mouthful…of AMAZINGNESS!!!

You can even benefit from eating this delicious dessert-y concoction.

I amped up her fudge recipe by adding in some Stay Wyld Organics medicinal mushroom goodness, and even a scoop of the simplest, cleanest Complement Protein powder.

The protein powder is a fave around here. 4 ingredients, and each one is stated on the front of the biodegradable bag in percentages.

And medicinal mushrooms? Well, they’re adaptogens, and they help bring your body back to homeostasis (in other words, balance everything out and help you deal with daily stressors).

Plus, they’re PACKED to the nines with antioxidants. Chaga especially is an antioxidant powerhouse.

Think of adaptogens as as a calming Grandmother, who brings you back down to earth when craziness hits the fan. If your adrenals are wired, they’ll help slow them down. If you’re immune system is out of wack, they’ll strengthen it up. If your mood swings are as steep as the Eiffel Tower, they’ll do their best to calm them back down to the flat-ness of the Saskatchewan plains kind of level.

Reishi, Lion’s Mane, Cordyceps, Turkey Tail and Chaga… each of them have their special unique beneficial traits. Whether you want more focus, more energy, less anxiety or more immunity, they’ve got you. Today we’re adding Cordyceps to the mix to make this fudge super energizing.

Not only does this fudge bring on plant protien and mushroom benefits… but it also shines for what it doesn’t have.

No dairy: No cream. No butter. No milk.

Yet, it’s still incredibly decadent, creamy, fudge-y and mouth-wateringly heavenly.


Orange Pecan Mushroom Fudge - Adapted from Vegan Yack Attack
 
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A vegan, melt-in-your-mouth fudge with adaptogenic medicinal mushrooms! An energizing and delicious gift for the holidays, to your loved ones... or yourself!!
Author:
Recipe type: dessert, holidays
Ingredients
  • 4 cups vegan dark chocolate chips
  • ¼ cup vegan butter
  • 1 cup full fat coconut milk (the solid taken from the coconut milk can)
  • ⅓ cup maple syrup
  • 1 teaspoon orange extract (peppermint would be great too!)
  • 2-4 tsp Stay Wyld Cordyceps powder 
  • ¾ cup dried cranberries (save ¼ for the topping)
  • ¾ cup pecans, chopped (save ¼ for the topping)
  • 2 tbsp orange zest (half for the topping)
  • 1 tsp sea salt
Instructions
  1. Lightly greece an 8 x 8 baking dish with butter or coconut oil.
  2. Fill medium sized pot with 2-3 inches of water, and warm it up over medium heat.
  3. Create a double boiler by placing a steel or glass bowl over the pot.
  4. Add chocolate chips, coconut milk, maple syrup, vegan butter and orange extract.
  5. Whisk occasionally until smooth (about 5-8 minutes)
  6. Add the mushroom powder, whisk until smooth.
  7. Remove the bowl from the heat and fold in ½ cup cranberries, ½ cup pecans, 1 tbsp orange zest.
  8. Pour fudge mixture into the prepared baking dish (spread evenly)
  9. Sprinkle the toppings on there (1/24 cup each of cranberries and pecans, 1 tbsp orange zest, sea salt)
  10. Place in the fridge for 1 hour before serving.
  11. Chop it up and enjoy (place chunks in mason jars for an amazing Christmas present)

If you make this tag: @hookedonplants @vegnews @veganyackattack @staywyldorganics @lovecomplement on instagram so we can see!

… and if you want more:

Try @8020plants plant-based coaching and transition app.

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

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Vegan Pumpkin Pie (Mostly Raw)

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Guess what season is upon us… PUMPKIN PIE SEASON.

This Vegan Pumpkin Pie isn’t your typical pumpkin pie. This one here packs in that nostalgic, comforting flavour AND benefits.

Every season should be Pumpkin Pie season, am I right?

Of course, with Pumpkin Pie season also comes with ThanksGivin’er, friends, Mom’s birthday, crackling fires, warm socks, scarves, toques, crispy air bike rides, ‘I’ll have a 2nd latte’ kinda days…ahhhh Fall things. 

The beauty of this recipe is that it ticks all the taste + texture benefits, without refined sugar, butter, eggs, or flour.

I’ll have seconds please, because … Pumpkin Pie with benefits. 

This is a no-bake pie with mostly raw ingredients. Raw ingredients, by the way, have all their nutrients in tact which means their bursting with antioxidants, vitamins and minerals.

The only non-raw ingredient is the puréed pumpkin. Because hey, we want easy too, right? If you find some sugar pumpkins in the grocery store, and feel like baking + blending those up, feel free!

It melts in your mouth.

It pleases your friends.

It’s easy to make.

It’s pumpkin pie, I mean come’on.

OH YA, AND… COCONUT WHIPPED CREAM.

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and, Hello Thanksgiving dinner parties (Covid style)!

Benefits:

Pumpkin has a whopping 200% of your vitamin A needs in just one cup (does wonders for your vision)! It helps prevent cancer with the antioxidant beta-carotene. It also helps with weight loss because of combo of high nutrient density, low calorie density, and lots of plant fibre. Not to mention the vitamin C it carries to help your immunity during these colder months!

Dates are Nature’s candy. They’re packed with fibre, so the uptake of their natural sugars is slowed, and helps keep you energized. There’s a bunch of essential minerals and vitamins in these little juicy morsels as well.

Nuts are great for your brain, skin, and heart. They help create a decadent feeling raw dessert with their unsaturated fats.

Time: 20 minutes prep, 5 hours freeze

Makes: 8 – inch pie pan worth of pie

Ingredients:

Crust:

  • 1.5 cups pecans
  • 2 tbsp chia seeds (optional)
  • 1/4 cup oats
  • 10 dates
  • 1 tsp pure vanilla extract
  • 1/4 tsp allspice

Pie Filling:

  • 1/2 cup cashews (quick soak in hot water for 10 minutes, then strain)
  • 1 tbsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)
  • 1.5 cups pumpkin puree, *not the pre-made pumpkin pie filling (equal to 398mL can)
  • 1 banana (ripe with spots)
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup
  • Pinch of salt

Coconut Whipped Cream:

  • 1 COLD can of full fat coconut milk (store in fridge at least 2 hours before making!)
  • 1 tbsp maple syrup

Directions:

  1. Soak cashews: Place in bowl, pour hot water over, let sit 10 minutes
  2. Make crust: blend all crust ingredients together in food processor. It’s done when a ball starts to form
  3. Spread crust mix on the bottom and up the sides of the pie pan (easier with wet fingers)
  4. Make pie filling: Strain cashews, blend them in food processor for 2 minutes, or until a cashew butter is formed. Then add the rest of the pie filling ingredients and blend until smooth.
  5. Spread pie filling over the crust evenly
  6. Place in the freezer for 3 hours
  7. Make coconut whipped cream: Flip coconut can upside down after it’s been chilled in the fridge, open the can and skim the liquid off the top (drink it!). Use just the thick, white cream. Blend the cream and maple syrup together in kitchen aid mixer, or whipping cream blender until stiff peaks form.
  8. Slice, add a dollop of whipped coconut cream, and enjoy!

*** Feel free to add in even more benefits with medicinal mushroom powders! I think Reishi would be great in this recipe.  You can use ‘Julia10’ for a discount here. 

Need help going plant-based?

Try the 80/20 Plants App

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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Refreshing No-Bake Blueberry Bliss Bars | Raw Vegan

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A summer dessert to cool you off, and keep your house cool too. These Coconut Blueberry Bliss Bars are perfect for a hot summer day.

With just a few ingredients, and a couple hours of freezer time later, you’ll have a melt-in-your-mouth treat to drooooool over.

It’s berry season, so hit up your farmer’s market, or order some from a local farm. Go organic and as local as possible for the juiciest berries around.

No-Bake Blueberry Bliss Bars | Raw Vegan
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No-Bake Blueberry Bliss Bars | Raw Vegan

Recipe by JulesCourse: dessertDifficulty: Easy
Servings

12

servings
Prep time

10

minutes

Ingredients

  • Crust:

  • 1 cup rolled oats

  • 1 1/2 cups medjool dates (18 dates)

  • 1 tsp cinnamon


  • pinch of sea salt

  • Filling:

  • 1 can coconut cream (just the solid stuff, about 1/3 cup)

  • 1 ripe banana

  • 1 cup blueberries

  • 1 tsp vanilla

  • 1/4 cup maple syrup

  • 1 tbsp lemon juice

Directions

  • Line an 8×8 pan with parchment paper.
  • Blend all crust ingredients together in food processor until evenly blended.
  • Press the crust down evenly into the pan. Place in the freezer while you make the filling.
  • Put 1/4 cup of the blueberries aside, and blend all the filling ingredients together in the food processor until smooth. At the end, hand mix in the whole berries.
  • Pour the filling over the crust, then place in the freezer for about 2 hours.
  • Slice and enjoy!

Notes

  • Prep time doesn’t include freezer time of 2 hours
  • To make an even creamier version, replace the banana with another 1/3-1/2 cup of coconut cream from another can!

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Want a plant-based kickstart?

Try out this vegan handbook and mini challenge: #PlantsForAWeek

‘Avo Nice Day Mousse | Easy Raw Vegan Summer Dessert

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For those times when simplicity sounds like perfection.

This avocado mousse lays down a huge tick in the simple check box.

With just a few ingredients, a food processor, and a bowl, you’ll have yourself a dessert to impress!

This is always a go-to when I have people over, and I completely forgot about the dessert part. I mean, I love dessert, but this happens.

Just grab yourself some ripe avos, throw a couple raw flava flaves in there, and you’re back on your game!

Avo mousse is another example of the ease and possibility of achieving that creaminess without that dairy. Win.

It would be cute to serve it up in individual little mason jars, with berries on top! If you do that, take a picture and tag me on instagram so I can see your creativity (please:)).

‘Avo Nice Day Mousse | Easy Raw Vegan Summer Dessert
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‘Avo Nice Day Mousse | Easy Raw Vegan Summer Dessert

Recipe by JulesCourse: DessertDifficulty: Easy
Servingsservings
Prep time

5

minutes
Cooking timeminutes

Ingredients

  • 3 ripe avocados, halved with pit and skin removed

  • 1/4 cup maple syrup

  • 2 tbsp cacao powder (can sub cocoa powder)

  • 1/4 tsp himalayan salt

  • 1/2 tsp vanilla extract

  • 1 tsp cinnamon

  • 1-2 bananas, sliced

  • 1 cup mixed berries

Directions

  • Blend all ingredients (except bananas and berries) until smooth in your food processor
  • In a bowl place half the banana slices and a few berries at the bottom, cover it with the avo mousse, and top it off with the rest of the banana slices and berries
  • Pat yourself on the back and enjoyyyyy!

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