Category Archives: dessert

Vegan Salted Peanut Butter Ice Cream

salted peanut butter ice cream

I have a weakness for kitchen appliances. My most recent purchase has been a  KitchenAid Stand Mixer with the ice cream attachment. The rationale was that because I do a fair amount of baking (breads, scones, muffins, etc.) having a stand mixer would make life so much easier. So far the only con is that the mixer and ice cream bowl take up a fair amount of counter top and freezer real estate.

KitchenAid Stand Mixer

With the weather being so hot last week, I’ve been trying out several coconut based ice cream recipes. This recipe calls for a can of coconut cream and a can of full-fat coconut milk. The cream is much thicker and richer than the milk. It’s what rises to the top when you open a can of coconut milk. Trader Joe’s is a good place to pick-up both if you can’t find it anywhere else locally.

Combine the coconut cream, milk, corn syrup and sugar in a sauce pan and cook over medium heat until mixture comes to a simmer, stirring frequently. Don’t let it boil. Transfer the mixture to a blender once the sugars have completely dissolved. Add in the peanut butter, vanilla extract and salt, cover and blend for 30 seconds or until mixture is smooth. Pour the ice cream batter into a container and place in the refrigerator for several hours or until completely chilled.

Now you’ll want to follow the instructions for your specific ice cream maker. My ice cream bowl lives permanently in the freezer so that it’s always ready to go when needed. It’s probably a good idea to have your machine running before pouring in the batter; otherwise, the frozen bowl could cause the batter to suddenly freeze making it difficult for the paddles to turn.

Let the ice cream maker run for 10-20 minutes. The mixture will increase in volume. I know mine is ready when the ice cream has thickened so much that the paddles struggle to turn. At this point the ice cream will be the consistency of soft serve. Transfer into another container and freeze for several hours to allow it to firm up.

Isalted peanut butter ice cream

salted peanut butter ice cream

Vegan Salted Peanut Butter Ice Cream
  1. 1 14-ounce can of coconut cream
  2. 1 13.5-ounce can of full fat coconut milk
  3. 1/4 cup light corn syrup
  4. 3/4 cup sugar
  5. 1 cup no-stir peanut butter
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon sea salt
  1. 1. Place your freezer bowl in the freezer ahead of time according to the manufacturers directions.
  2. 2. Combine coconut cream, coconut milk, corny syrup and sugar in sauce pan and cook at a medium temperature. Allow mixture to come to a simmer, stirring frequently until sugars have dissolved. Pour mixture into a blender; add peanut butter, salt, vanilla and blend until smooth.
  3. 3. Pour mixture into a covered container and allow to cool completely for several hours then churn in ice cream maker according to your devices instructions. This can take anywhere from 10-20 minutes. The ice cream will have the consistency of soft serve. Transfer ice cream into a container and allow to freeze for several hours. It will firm up and become scoopable.
Adapted from Serious Eats
Adapted from Serious Eats
Artisanal Vegan

Healthy(ish) Oatmeal Raisin Cookies


This is a recipe that’s been adapted from one found on the Quaker Oats canister. They’ve been veganized and made healthier by reducing the amount of sugar and including flax, chia, and hemp seeds. I call them healthy(ish) because, while they do include several good ingredients, there’s still a fair amount of sugar. 

These cookies are highly addictive. I don’t typically eat a lot of sugary foods, so the addict in me tends to come out when I do. Case in point, I made a batch a few weeks back and ate 3 dozen throughout the course of a day. I think these would freeze pretty nicely, but I wouldn’t know since they rarely last beyond a day or two.


Prepare your flax eggs by combining 2 tablespoons of ground flax with 5 tablespoons of water. Stir well and let sit for about 5 minutes. The mixture will start to thicken and have an egg-like stickiness. Alternatively, Energ-G Egg Replacer also works well if you happen to have it on hand.

In a large bowl, combine 6 tablespoons (1 stick) of softened Earth Balance butter with (or coconut oil) 1 cup brown sugar. Beat to a creamy consistency with a hand mixer. Incorporate flax eggs and vanilla into the mixture. Add in flour, baking soda, cinnamon, and salt. Mix well. Stir in oats, raisins, chia, and hemp seeds.  The dough will be very stiff!


Drop dough by heaping tablespoon onto parchment lined baking sheets. Since the dough won’t rise much, I like to flatten the dough with a fork before placing them in the oven. Bake for 8-10 minutes or until golden brown. Let cool completely before devouring.



Healthy(ish) Oatmeal Raisin Cookies
  1. 1/2 cup (1 stick) vegan butter or coconut oil, softened
  2. 1 cup brown sugar
  3. 2 flax eggs or ener-G egg replacer
  4. 1 tsp. vanilla
  5. 1 1/2 cup all-purpose flour
  6. 1 tsp. baking soda
  7. 1 tsp. cinnamon
  8. 1/2 tsp salt
  9. 3 cups old fashioned oats
  10. 1 cup raisins
  11. 1 tbsp. chia seeds
  12. 1 tbsp. hemp seeds
  1. 1. Preheat oven to 350º. If using flax eggs, mix together and allow to sit for 5 minutes.
  2. 2. In a large bowl, use a hand mixer to combine butter and sugar until creamy.
  3. 3. Incorporate eggs and vanilla.
  4. 4. Add flour, baking soda, cinnamon, and salt. Mix well.
  5. 5. Add oats, raisins, chia, and hemp seeds. Dough will be very stiff.
  6. 6. Drop dough by the heaping tablespoon onto parchment lined baking sheets.
  7. 7. Bake for 8-10 minutes or until lightly golden brown. Cool completely, Makes roughly 4 dozen cookies.
Artisanal Vegan

Chocolate Bark

chocolate bark

Chocolate bark is one of those recipes that seems complicated and time consuming until you actually make it. Aside from maybe putting together a peanut butter and jelly sandwich or boiling water, I don’t think there’s anything less complicated than this recipe. Chocolate bark has quickly become my midnight go-to snack when I’m craving something sweet.

Any kind of chocolate can be used, but go for dark chocolate with a cocoa content of 65% or higher if you want to maximize the health benefits. The higher the cocoa content, the more antioxidants your bark will contain. I generally go for a semi-sweet chocolate that comes in larger chunks. I buy mine from the bulk section of my local co-op, but make sure to check out the ingredients to ensure they’re actually vegan.

chocolate bark

There are a couple options for melting your chocolate: microwave or double boiler. The latter takes more time and involves more variables that can wreak havoc on your chocolate, namely water. Even the smallest amount of water in the chocolate can cause it to seize up. It’s not necessary to buy a double boiler if you opt to go that route. A large glass bowl over a pot of water should work fine.

With that said, microwaving is my preferred method. With your chocolate in an appropriate dish, set your microwave to 50% power and run for 30 seconds at a time and occasionally stir to make sure it melts evenly. Depending on how much chocolate I’m using,  I typically do this for 2 -3 minutes until it’s fully melted and pourable.

chocolate bark

Prepare the toppings while the chocolate is melting. This is where you really can get creative – you’re really only limited by your imagination. Here are some of my favorite combinations and ingredients:

chocolate bark

Continue microwaving and stirring the chocolate until it reaches a pourable consistency. Use a spatula to pour chocolate into a baking dish or cookie sheet lined with parchment paper. Spread chocolate out to desired thickness. Sprinkle on toppings (or fold them into the chocolate before pouring onto parchment paper) and place into the refrigerator until cool. After it’s cooled completely, use a knife to break into pieces of various sizes. Eat immediately and store leftovers in the refrigerator.


chocolate bark

chocolate bark

Chocolate Bark
  1. 12 oz. chocolate
  2. Toppings such as almonds, pistachos, dried fruit, salt
  1. 1. Melt chocolate in microwave set to 50% power. Check and stir in 30 second intervals until chocolate reaches a pourable consistency.
  2. 2. Prepare toppings while chocolate melts in microwave. Toppings might include nuts, dried fruit, candy, and/or salt in any combination that you desire.
  3. 3. Pour chocolate onto a parchment paper lined baking dish or cookie sheet. Spread chocolate out with a spatula or knife to desired thickness.
  4. 4. Sprinkle on toppings (or fold into chocolate before pouring onto parchment paper).
  5. 5. Refrigerate until completely cooled then break into pieces. Store leftovers in refrigerator.
Artisanal Vegan

Berry Cobbler with Whipped Coconut Cream

berry cobbler

This recipe comes to you courtesy of my mom. She recently made it for me but substituted the buttermilk and butter for vegan friendly ingredients. It was such a hit at the house that we’ve had it several times over the past couple of weeks. We’ve used different berries but have ultimately come back to the raspberry and cranberry combination; they just go so well together.

I have a mental list of recipes that I want to try out next for this site, but this one shot to the top when I saw her baking it a few days ago. There’s something about the dough covered in large granules of crunchy turbinado sugar sitting on top the glistening berries that causes my brain to seize up.

My family eats it with ice cream, but I’ve opted for a lighter coconut whipped cream topping. It’s super easy to make and one of those recipes that I continually go back to when making desserts. It’s also a perfect analog for nonvegan whipped cream.

berry cobbler

Combine your berries and chopped pears into a large mixing bowl. Mix with sugar, orange juice, orange zest, and cornstarch until thoroughly incorporated. Pour this into a lightly greased pie plate and set aside.

dry ingredients

My mom emphasized – so I’m going to do the same – the importance of mixing the dry ingredients for the topping together before adding the liquids. Mix dry ingredients together first!


Cut 3/4 cup (6 tbsp.) of vegan butter into small pieces and blend into the dry ingredients with your hands. The texture will become grainy. Slowly mix in your nondairy milk and stir until it becomes a dough. Be careful not to over mix.

berries and dough

The dough will be sticky so use a spoon to apply large balls of dough over the top of the berries. Apply more nondairy milk to the tops of the dough balls using a brush and sprinkle with turbinado sugar. Now bake it in the oven at 375° for about an hour or until the dough is browned. Mine browned pretty quickly so I took it out a few minutes early.

coconut cream

Prepare the whipped coconut cream while the cobbler is baking. Make sure to refrigerate a can of full fat coconut milk over night or at the least a couple of hours before hand. Scoop out the thick cream into a container. I used coconut cream from Trader Joe’ so there was no coconut water to deal with. Add agave and vanilla extract and whip until smooth and creamy. Once the cobbler has cooled, top it off with the whipped cream and enjoy!

berry cobbler


Berry Cobbler
Filling Ingredients
  1. 2 cups cranberries
  2. 1 12oz. package of raspberries
  3. 2 bartlett pears, peeled and cored
  4. 1 navel orange, zested (about 1tbsp.)
  5. 1 tbsp. orange juice
  6. 3/4 cup granulated sugar
  7. 2-3 tbsp. cornstarch
Topping Ingredients
  1. 2 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3. 2 tsp. baking soda
  4. 1/4 tsp. salt
  5. 3/4 cup vegan butter (I used Earth Balance), cut into small pieces
  6. 3/4 cup + 2 tbsp. nondairy milk (I used soy)
  7. 2 tbsp. turbinado sugar
  1. 1. In a large bowl, combine cranberries, raspberries, and bartlett pears. If using any frozen fruit, let it defrost. Add the orange zest, juice, sugar, and cornstarch and mix. Pour into a lightly oiled 9" pie plate and set aside.
  2. 2. In a large bowl, combine flour, sugar, baking soda, and salt. Thoroughly incorporate ingredients. Add butter and mix with hands until butter and dry ingredients become fine crumbs.
  3. 3. Slowly four in 3/4 cup milk and mix just until ingredients are combined and a sticky dough forms. Don't over mix.
  4. 4. Using a spoon, drop large balls of dough onto the top of filling. Brush tops with remaining milk and sprinkle with turbinado sugar.
  5. 5. Bake at 375° for about 60 minutes or until top is golden brown.
Artisanal Vegan
Whipped Coconut Cream
  1. 1 can full fat coconut milk, chilled overnight
  2. 1 tbsp. agave
  3. 1tsp. vanilla extract
  1. Combine all ingredients using a blender or hand mixer until creamy and smooth. Refrigerate any unused portions.
Artisanal Vegan