A perfectly boozy and sweet pairing in easy cherry red wine popsicles!
Hellooo and welcome to not only Friday but #PopsicleWeek! Honestly, I get excited for Popsicle Week every year because Billy sends the best e-mails (includes Mariah Carey, so duh) and thinking up popsicle flavor combos has become (more…)
Vegan praline crunch ice cream is kicked up a notch with chunks of chocolate and swirls of creamy peanut butter!
Hello Monday! Happy Summer Solstice, which to me means more time to eat ice cream on the porch and sneak in an extra glass of wine. (more…)
Apologies for the hiatus last week, it felt like after eating and drinking my way through Minneapolis with Amanda and Sara, plus visiting Colorado for So Delicious (bonus: got to see my best friend while I was there), I needed a little bit of a breather and more time to watch Broad City while eating ice cream. That’s all fair, right? Anyway, (more…)
If you aren’t a coconut lover, this recipe probably isn’t for you, just a warning (do you like peanut butter? Then try these instead). My love affair with homemade candy cups is continuing and it’s going in a coconut macaroon direction this time. It’s been baffling to me all my life that some people *hate* coconut and don’t want a thing to do with it. As for me, I was always the one rooting around those boxes of Russell Stover candy, looking for the coconut (more…)
Are you a burnt marshmallow kind of person or a cooked just right marshmallow type? I have always fallen into the camp of just browned enough, but not burnt (no, I am not going to set my s’more marshmallow on fire and then blow it out, gross!). Even if I did have to endure an undercooked marshmallow, I was always way more into that than burning the crap out of it. Lucky for me, after I learned how to make easy vegan meringue , which tends to also taste to marshmallows, I can easily use my under cooked marshmallow ways in vegan desserts now. I really started out with this when I tried to make s’more popsicles and failed miserably. The meringue does not freeze up, no matter how hard you try and getting them out of the molds was one huge, sticky disaster. So, I did what any sensible baker would do and salvaged the chocolate layer from the failed popsicles, layered it with peanut butter and plopped a healthy dollop of vegan meringue on top. For the graham cracker layer, I used a variation on my sugar cookie chunks from my funfetti sugar cookie popsicles and voila, the perfect vegan s’mores parfaits were born!
These hold up really well in the freezer, as well as the fridge too, if you want them to have a more pudding-like consistency. I really wanted to try torching the marshmallow/meringue layer, but since my kitchen torch is out of juice, I’m going to have to hold out on that one until I get a new one. (On that note, taking recommendations for kitchen torches, I miss having one around!) These parfaits would be perfect for a cookout or summer gathering, especially since they can be prepped ahead very easily. For the very best and easiest peanut butter, DIY it and bask in all the glory of how easy the whole dang thing really was. Working on some cookies for you later in the week, cross your fingers that they pan out as expected!
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No bake and vegan s’more parfaits are easy to put together and uses the easiest vegan meringue out there. Perfect for a summertime treat!
- Peanut Butter Layer:
- 1/3 cup peanut butter
- Chocolate Layer:
- 8 dates (pitted)
- 1 1/4 cups almond milk
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder (Rodelle is my favorite kind)
- Marshmallow Layer:
- 1-1 1/2 cups vegan meringue
- Graham Cracker Layer:
- 3/4 cup whole wheat flour
- 1/3 cup brown sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil (melted)
- Pinch of salt
- Pint of cinnamon
- To make the chocolate layer: Blend together all of the ingredients in a food processor or high powered blender. Blend until smooth, set aside.
- To make the graham cracker layer: Stir together all the ingredients and combine until all ingredients are blended together.
- To make the parfaits: In 4-6 small ramekins, layer the peanut butter, chocolate layer, marshmallow layer and graham cracker layer. Top with additional marshmallow layer and cracker crumbs. Freeze for at least 2 hours, serve.
I know, another popsicle post? I wasn’t going to post another popsicle recipe, but then inspiration struck and I have a big container of sprinkles hanging out in the cupboard, so these were born. I could have done just funfetti, but adding sugar cookie chunks/crumbs only seemed appropriate, since I already did more of an icy pop, it was time for a creamy popsicle. I was kind of just whisking these up, hoping for the best and preparing for a weird colored (due to the sprinkles) mess, but they were a total success!
I wasn’t really sure how these were going to turn out, but really, if you throw enough sprinkles at something, everything will be all good, right? Coconut milk lends a perfect creaminess to these, along with making sure they don’t freeze totally rock hard with the addition of the almond milk. If you want to get really fancy, you can DIY your sprinkles and make them whatever colors you want. I feel like I’ve done Popsicle Week right, between boozy pops and funfetti pops, my work here is done.
A simple combination of coconut milk and sugar cookie pieces make these a rich and easy vegan popsicle! No bake and vegan.
- 1 can coconut milk
- 1/3 cup almond milk
- 1/3 cup maple syrup
- 1/3 cup sprinkles
- For the sugar cookie crumbs:
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 2 tablespoons coconut oil
- To make the sugar cookie crumbs: Combine all of the ingredients in a small bowl, breaking up the coconut oil into small chunks and blending together with a fork until combined. Set aside.
- To make the popsicles: In a large bowl, whisk together the coconut milk, almond milk, maple syrup and sprinkles. Fold in the sugar cookie crumbs and pour into popsicle molds. Freeze for at least 4-6 hours or until solid.