Being vegan doesn’t mean that we have to sacrifice the delish factor of chocolaty goodness. As more people choose the plant-based route, the amount of recipes we have available to us is flourishing. Whether you’re making a dessert for your yourself, partner, BFF or family these recipes created by some incredible Canadians are promised to please even the non-vegans in your life.
Chocolate Espresso Mug Cake from The Cheeky Chickpea
This super simple four-step mug cake is ready in under five minutes making it the perfect dish for a time crunch or if you don’t have a huge kitchen space. You can add a thoughtful touch by putting them into mugs that match their personality.
Image from The Cheeky Chickpea Instagram
- 3 tablespoons all purpose flour (can substitute for gluten free flour)
- 3 tablespoons cocoa powder
- 3 tablespoons brown sugar
- 1/2 teaspoon espresso powder (instant coffee granules), regular or decaffeinated
- 1/4 teaspoon baking powder
- 1/8–1/4 teaspoon salt (a pinch)
- 2 tablespoons dairy free chocolate chips (plus more for serving)
- 1/3 cup cold water
- 1 tablespoon oil, recipe uses grape seed oil
- 1/2 teaspoon vanilla
- Add the dry ingredients: flour, cocoa powder, salt, instant coffee granules, sugar, baking powder, to a microwavable coffee mug (must hold at least 1 and 1/2 cups of liquid) and stir with a small whisk or a spoon.
- Pour in the wet ingredients: water, oil, vanilla. Mix the batter until smooth. Stir in 1 tablespoon of chocolate chips. Sprinkle the other tablespoon of chocolate chips on top.
- Cook in the microwave for 60 seconds (recipe at 1100 watts).
- Sprinkle with a few more chocolate chips. Grab a spoon and dig in! Add a small scoop of vegan vanilla ice cream if you like.
Chocolate Zucchini Bread from This Healthy Kitchen
Get your vegetables in while you eat dessert with this healthy chocolate bread. With a gluten free option for extra versatility, it’s an amazing option for the person in your life who is looking for a satisfying treat with benefits.
Image from This Healthy Kitchen Instagram
- 2 cups oat flour, gluten free if preferred
- 1/3 cup raw cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup pitted dates
- 1/4 cup water
- 1 tbsp pure vanilla extract
- 2 cups shredded zucchini approx 1 large or 2 small zucchini
- 1 1/4 cup unsweetened cashew milk or almond milk or soy milk if avoiding nuts
- 1/3 cup dark chocolate chips plus more for sprinkling on top if desired
- Preheat the oven to 350 degrees F, and line a 9″x5″ loaf pan with parchment paper.
- Whisk all the dry ingredients into a large bowl and set aside.
- Add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. Transfer this mixture to a medium bowl. Then add all remaining wet ingredients to the same bowl and mix to combine.
- Pour the wet mixture into the dry ingredients and mix until combined. Then pour the batter into your prepared loaf pan. Sprinkle with additional chocolate chips if desired and gently press them down.
- Bake for 50-60 minutes, until a toothpick comes out mostly clean. Then remove from the oven and let cool for at least 10 minutes before carefully transferring to a wire rack to let cool completely before slicing. Enjoy!
Vegan Chocolate Pretzel Truffles from Running on Real Food
Get your sweet and salty cravings in bite sized delight with truffle that’s sweetened only by dates and chocolate with a nice salty texture from the pretzels. They make the perfect dessert to snack on wether you’re watching a movie or out on the terrace.
Image from Running on Real Food Instagram
- 1.5 cups packed, soft pitted dates
- 4 tbsp cocoa powder
- 1/2 cup chopped walnuts or walnut pieces
- 1/2 tsp sea salt
- 6–8 pretzels, crushed, or more as needed
- 1/2 cup finely chopped dairy-free chocolate chips
- Place the medjool dates in a food processor with the cocoa, sea salt and walnuts and mix until it forms a thick dough (I like to pulse a few pretzels to the truffle mixture too!). Roll into 16 balls and place on a parchment or wax paper-lined baking tray that will fit in your fridge or freezer. Place in the freezer while you prepare the chocolate and pretzels.
- Crush the pretzels in a bowl with the bottom of a small dish or measuring cup.
- Place the chocolate in a bowl and melt in the microwave or melt using a double boiler, then roll each truffle in the melted chocolate until coated and place back on the baking sheet. Sprinkle generously with crushed pretzels.
- Place the baking sheet in the fridge or freezer until the chocolate has hardened.
- Enjoy! Store in the fridge or freezer. They’ll keep in the fridge for up to 2 weeks and freezer for up to 2 months.
One Bowl Jumbo Chocolate Chunk Cookies (vegan + gf) from Oh She Glows
We’d like to introduce you to the crunchy on the outside and soft on the inside, with melted chocolate you’ve been looking for, while being gluten free and vegan. Not to mention you only need one bowl during the whole baking process to make it easy to clean and reduce water waste.
Image from Oh She Glows Instagram
- 1/2 cup (120 g) natural smooth almond butter (It’s important to use natural smooth almond butter that has a fairly “drippy” consistency. Be sure to stir it very well before measuring and avoid using the dry/hard nut butter at the bottom of the jar as it’s too difficult to mix with the other wet ingredients).
- 1/4 cup plus 3 tablespoons (105 mL) pure maple syrup
- 3 tablespoons (45 mL) virgin coconut oil, softened but not hot**
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (50 g) gluten-free rolled oats
- 1/4 cup plus 2 tablespoons (50 g) gluten-free oat flour
- 1/4 cup (33 g) arrowroot flour/starch
- 1/4 cup (25 g) almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon pink Himalayan salt
- (150g) 55% non-dairy dark chocolate (about 1 1/2 bars)***
- Preheat the oven to 350°F (180°C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.
- In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.
- Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
- Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.
- Using a large retractable cookie scoop (or simply a spoon and your hands), scoop mounds of dough (about 2 1/2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they’ll spread a lot while baking.
- Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)
- Bake for 8 to 10 minutes (I prefer 8 1/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes.
- Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they’ll firm up even more. (It’s normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing. (These cookies spread out a lot and are fairly thin. If you prefer a thicker cookie you can try chilling the dough before baking.)
Vegan Double Chocolate Donuts from It Doesn’t Taste Like Chicken
Donuts are undeniably delicious and when you make them from scratch it ads that extra touch of love to anyone eating it. There’s the option to customize your toppings depending on what you’re in the mood for.
Image from It Doesn’t Taste Like Chicken Instagram
- 3/4 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon espresso powder (optional for a flavour boost, if you don’t have it on hand or would prefer the donuts without, feel free to skip it.)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup non-dairy milk (such as soy or almond)
- 1/3 cup brown sugar
- 3 tablespoons vegan butter, melted
- 1 teaspoon apple cider vinegar or lemon juice
- 1 cup powdered sugar
- 3 tablespoons cocoa powder
- 2 tablespoons non-dairy milk (such as soy or almond), more if needed
- 1/4 teaspoon espresso powder (optional for a flavour boost)
- sprinkles or chopped nuts for garnish (optional)
Preheat your oven to 350F (180C). Lightly grease a donut baking pan.
In a large bowl, whisk together all the dry ingredients. In a medium bowl mix together all the wet ingredients. Now add the wet ingredients into the dry ingredients and stir until just combined. Do not over mix, lumps are totally cool.
Scoop the batter into a large ziplock bag and cut the corner off of the bag. Alternatively, use a pastry bag. Pipe the batter into the donut pan, dividing it evenly among the 6 donut wells. Bake for 12 to 16 minutes until the donuts have puffed up and a toothpick inserted to the center comes out clean. Cool for 5 minutes before transferring to a cooling rack
Add all of the ingredients to a bowl and mix well. If the glaze is a bit too thick add 1 teaspoon non-dairy milk at a time to reach desired consistency.
Dip the donuts into the glaze half way up and carefully lift the donut back out again. Then dip the freshly glazed donut into a small plate of sprinkles or chopped nuts if desired. The frosting will set as the donut rests. Donuts are best enjoyed the same day they are made but once cooled can be stored in an air-tight container at room temperature for 2 -3 days.