No bake desserts are the best. I’m definitely more capable of having success with a dessert that doesn’t require cooking. And with that said let me tell you there was some issues with one of the desserts below. But as always, I wouldn’t share a train wreck recipe with you if wasn’t worth talking about.
Vegan Smores Bars
We had a little issue with this one but it’s totally manageable. If you look at the original recipe (linked below) you’ll see that the graham cracker crust looks crumbly in her pictures. When I was adding vegan butter to the graham crackers I was like, “this looks too dry”. Sure enough it didn’t hold up. That’s okay!
There’s 2 ways to deal with this. #1 just don’t give a fuck. Pick up the dessert and let the crumbly mess stay on your plate. There will be plenty of crumbs still stuck to the marshmallow. You won’t miss out. #2 You can make a proper graham cracker crust. Just mix crushed graham cracker with enough agave and oil (vegan butter or coconut oil) to saturate the crumbs. Then when it cools the oil and sticky sweetener will hold everything together.
There’s one more thing worth mentioning with this recipe. If you can make the bars thinner then they’re easier to eat. The ones I made in the cupcake liners were more “bite friendly” but didn’t look as pretty as the bars. Make bars but in a larger pan. Instead of a few thick bars make more thinner bars.
With all that said just know these are addicting. They were over the top good!
6 TB vegan butter (88 g), 9 sheets graham crackers, 10 oz vegan marshmallows, 11 oz can sweetened condensed coconut milk (or just use canned coconut cream without the water), bag of vegan chocolate chips, 1 TB coconut oil
- Mash graham crackers up into crumbs. Reserve a couple TB of crumbs for garnish. Mix in melted vegan butter. If your mixture looks to dry follow tip #2 that’s posted above. Put crust in vessel of choice (glass pan or cupcake liners).
- Mix vegan marshmallows and condensed coconut milk (or coconut cream). Melt them together. This took about 1 minute in my microwave.
- VERY QUICKLY pour the marshmallow filling on top of the crust before it cools and becomes difficult to work with. Place in freezer for one hour.
- Melt 1 bag of chocolate chips with 1 TB coconut oil. I did this carefully in the microwave in 15 second bursts until everything was melted.
- Pour chocolate on top of dessert and garnish with graham cracker crumbs. Place in the freezer til chocolate is completely set.
- Once set cut if you’re making bars. Let them soften a little before eating. Expect the marshmallow to expand once it warms up. ENJOY
Inspired by Garden In The Kitchen
Vegan Salted Tahini Caramel
Here is a dessert with none of the non-sense mentioned above. This a humble dessert, easy to make and only a fraction of the sweetness compared to the s’mores bars. Throw everything in a food processor and you’re 99% of the way done. The rest is just waiting for the caramel to set in the freezer. I thought these had the best texture and the richest flavors. It’s worth noting that I did use vegan “buttery” coconut oil. That oil is like swimming through a movie theater popcorn stand. The buttery flavor is to the max. Just take off the lid and you’re transported a butter land. I thought it added a nice touch to the caramel but plain coconut oil is what the original recipe called for. I don’t expect anyone to go out and find some random buttery coconut oil. *The smaller the pan the thicker your caramel squares will be.
13 dates (1 solid cup, 210 g), 1/2 cup tahini (128g), 2 TB coconut oil (32g, buttery flavored), 4 TB agave (80g), coarse fancy salt for garnish
- Process everything in the food processor except for the salt
- Pour caramel into a lined pan
- Freeze until solid. Cut into small squares and garnish with salt. Store in the freezer but let sit out for a few minutes before serving. ENJOY
Inspired by Use Real Butter
Vegan Take 5 Candy Bar
Hoe-my-god. Dude these are so good. I have never had a Take 5 bar before but hearing all the flavor combos got me curious. Caramel, pretzels, nuts, nut butter, chocolate <3 I could not stay away from these. I’m glad this only made 8. I need to stick to smaller portion desserts.
I like adding coconut oil to my melted chocolate because it makes the dipping process coat smoothly. But it makes the chocolate instantly melt once you touch it. Messy fingers but super tasty!
6 dates (88g), 1/4 cup almond butter (66g), 1 TB coconut oil (15g, buttery flavored), 2 TB agave (60g), handful of pretzels (4g), 3 TB almond butter (50 grams, or any nut butter), handful of chopped nuts (I used salted cashews), 1/2 bag vegan chocolate chips, *1.5 ts coconut oil – coconut oil is optional! It will make the chocolate coat smoother but will melt in your fingers super fast (messy).
- Caramel: process 6 dates, 1/4 cup almond butter, 1 TB coconut oil and 2 TB agave. Should form a ball. Add additional agave and/or almond butter if needed.
- Break up pretzels and place at the bottom of a lined pan. Press caramel over the pretzels.
- Spread nut butter of choice over the the caramel. Add chopped nuts on top. Place in freezer for 1 hour.
- Cut candy into mini bars then place back in the freezer.
- Melt 1/2 bag chocolate chips with 1.5 ts coconut oil (o. Dip candy into chocolate. Put candy in the fridge or freezer til chocolate hardens. ENJOY
Inspired by The Baker Mama