Dark Chocolate Coconut Macaroon Cups

Dark Chocolate Coconut Macaroon Cups

Dark Chocolate Coconut Macaroon Cups (Vegan, No Bake) Easy, quick and taking macaroons to a whole new level!

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…)

Peanut Butter Vegan S’mores Parfaits

Peanut Butter Vegan S’mores Parfaits

Peanut Butter S'mores Parfaits//heartofabaker.com

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!

Peanut Butter S'mores Parfaits//heartofabaker.comPeanut Butter S'mores Parfaits//heartofabaker.com

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!

Peanut Butter S'mores Parfaits//heartofabaker.com

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No Bake Peanut Butter S'mores Parfaits

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!
Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 -6
Author Abby Thompson

Ingredients

  • 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

Instructions

  1. To make the chocolate layer: Blend together all of the ingredients in a food processor or high powered blender. Blend until smooth, set aside.
  2. To make the graham cracker layer: Stir together all the ingredients and combine until all ingredients are blended together.
  3. 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.

 

Funfetti Sugar Cookie Popsicles

Funfetti Sugar Cookie Popsicles

Funfetti Sugar Cookie Popsicles//heartofabaker.com

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!

Funfetti Sugar Cookie Popsicles//heartofabaker.com

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.

Happy popsicle-ing!

Funfetti Sugar Cookie Popsicles//heartofabaker.com
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Funfetti Sugar Cookie Popsicles

A simple combination of coconut milk and sugar cookie pieces make these a rich and easy vegan popsicle! No bake and vegan.
Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 -8
Author Abby Thompson

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

 

Mango Bourbon Smash Popsicles

Mango Bourbon Smash Popsicles

Mango Bourbon Smash Popsicles//heartofabaker.com

Remember how last week was popcorn week? Well this week is popsicle week! The lovely and talented Billy over at Wit and Vinegar organizes this shindig every year and this year I decided I wanted in on it. Billy and I share a love for Real Housewives GIFs, Ina the Queen (Ina Garten) and over use of emojis, so he’s good people in my book. If you want to check out all the popsicle festivities in one place, go over to Billy’s Popsicle Week page and get all heart eye emoji over those recipes! Now, moving on to these boozy pops.

Mango Bourbon Smash Popsicles//heartofabaker.com

I thought of about a million things I wanted to make for popsicle week, anywhere from boozy pops to ice cream bars to something that was crazy complicated and would take 3 different freezing times (you’re welcome for not posting that one!) to get it all done. Finally, once I brainstormed all of these ideas, I had my heart set on a s’mores popsicle. It would be so fun, right? A marshmallow like layer, with a chocolate layer and then dipped into some cracker crumbs? Done and done. Except it wasn’t. I wanted so hard for those popsicles to work, but after struggling with them all dang weekend, I just had to give up hope and move on (don’t worry, there’s still a s’mores dessert coming next week!). But, these popsicles ended up being so easy and quick to make, that I forgot all about those popsicle fails and remembered that boozy pops are most likely always the answer.

Mango Bourbon Smash Popsicles//heartofabaker.com

Of course, I’m still working my way through my mint plant and these popsicles were the perfect way to use up another bunch from the garden. Also, I struggled for a really long time trying to get the fruit out of a mango, but this helpful video from Heidi made the process so much easier.  One last note, the booze in these makes them melt much faster, so if you are going to pop them out of the freezer, make sure you are eating them right away.

Some readers have asked about popsicle molds and I use the Prepworks from Progressive International PLP-1 Freezer Pop Maker. I’ve had great luck with it and no issues, so go for it!

Happy #popsicleweek!

Mango Bourbon Smash Popsicles//heartofabaker.com

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Mango Bourbon Smash Popsicles//heartofabaker.com
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Mango Bourbon Smash Popsicles

Course Dessert
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 -8
Author Abby Thompson

Ingredients

  • 1 banana frozen
  • Zest and juice of 2 limes
  • 2 mangoes fruit cut from the skin
  • 1/4 cup mint leaves
  • 2 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • 4 ounces bourbon

Instructions

  1. In a blender, blend together all of the ingredients until smooth. Pour into popsicle molds and freeze for at least 4-6 hours, or until frozen solid.

 

Vegan Almond Joy Popcorn

Vegan Almond Joy Popcorn

Almond Joy Popcorn// heartofabaker.com

It’s popcorn week! I’m taking part in popcorn week with a bunch of other bloggers and we are doing sweet/savory/popcorn in every form. There’s a sweet giveaway at the end, so don’t forget to check that out at the bottom. Anywho, I have to admit that I kept putting this recipe off because I had no idea what to make. Did I want to go sweet? Savory? Something totally different? I thought about doing some kind of basil/garlic popcorn recipe, but as it turns out, I used all my basil when I was making a vinaigrette and accidentally also used some mint in that vinaigrette too, blegh. My mind was onto sweet popcorn recipes after that and when I realized I had a few sad almonds in my cabinets and a lot of shredded coconut, the almond joy popcorn was born!

Almond Joy Popcorn// heartofabaker.com

This is one of the easiest recipes I threw together, especially since I discovered that you can pop the popcorn in the microwave without any oil (!!) and then spread it out, top it with chocolate and go to town with chopped almonds and shredded coconut. Now, let’s talk about the microwave popping thing for a second. I discovered this method a while ago, after my dad told me about trying it out. I like the idea of making popping popcorn super fast and easy, plus a bit healthier, so I tried it out. It totally worked! But, since I was popping a bigger batch of popcorn for this recipe, I didn’t think about the fact that the plastic lid I was using to cover the bowl would be heated for so long that it might MELT. Yep, I melted a plastic lid into a bowl of popcorn and it was a total mess. Thankfully, the bowl ended up being totally fine and it all cleaned up pretty easily, but still, you’ve been warned.

Almond Joy Popcorn// heartofabaker.com

I recommend using dark chocolate here, especially since there are so few ingredients and it’s really the main sweetness factor going on. Another fair warning, watch out for un-popped kernels in your popcorn. I crunched down on a bite or two, thinking I had an almond bit, and it ended up being a kernel, ouch. I would just sift through the popcorn as you pop it, making sure you catch them all before drizzling the chocolate on top. This stores well in the freezer and would probably keep for about a week. Although, at the rate I’m going, this stuff isn’t going to make it much past the weekend!

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Almond Joy Popcorn// heartofabaker.com
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Vegan Almond Joy Popcorn

This popcorn is a perfect snack or quick dessert! Microwave and oil free popped popcorn topped with almonds, shredded coconut and dark chocolate drizzle. (Vegan, No Bake)
Course Snack
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 -8
Author Abby Thompson

Ingredients

  • 1/3 cup popcorn kernels
  • 1 cup dark chocolate
  • 1 tablespoon coconut oil
  • 1/3 cup chopped almonds
  • 1 cup shredded sweetened coconut

Instructions

  1. In a large, microwave safe bowl, place half of the kernels and top with a plate or plastic lid. Microwave the popcorn until popped, which will depend on your microwave (Mine took 2-3 minutes). Pop the other half of the kernels and lay out all of your popped corn onto a wax lined, rimmed baking sheet. Set aside.
  2. In a small microwave safe bowl, melt together the dark chocolate and coconut oil. For me, this took about 2 minutes, but keep an eye on it! Drizzle the melted chocolate over your popcorn and sprinkle with chopped almonds and coconut. Freeze to make the chocolate drizzle solid.

 

Don’t forget to check out the giveaway below! 

 

Popcorn Week Contributors

 

Movie Night Giveaway

We’re giving away a big movie night prize pack that’s worth more than $115! See the Rafflecopter below to enter to win this amazing set. The prize pack includes:

Giveaway rules:

  1. Enter the giveaway through the Rafflecopter widget below. Everyone gets a free entry! You can enter multiple times, up to 18 additional entries by following the giveaway sponsors on social media. (If you’ve followed in the past, that counts! Just enter the info as prompted.) All entries will be verified. No purchase is necessary to win.
  2. The giveaway is open until Friday, July 17, 2015 at 10 a.m. EST. One winner will be chosen at random and emailed within 48 hours. Winners must claim prize within 48 hours of initial contact. The retail value of the prize is $117. Prizes shown in the graphic are the only ones available.
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Blueberry Cheesecake Popsicles (Vegan)

Blueberry Cheesecake Popsicles (Vegan)

Blueberry Cheesecake Popsicles (Vegan) // heartofabaker.comBlueberry Cheesecake Popsicles (Vegan) // heartofabaker.com

We’re home! After a week full of traveling to a lot of places with names who start with ‘M’ (Mexico, Madison, and Minneapolis), we are finally back home to stay. I always love to travel, especially when a warm, sandy beach and spending time with dear friends is involved, but there is something to be said for being back at your homebase with your own comfy bed. While I did eat at some awesome places (Helooooo best soy ice cream at Izy’s!) and see some amazing cities, I’m glad to be back. Also, I really dearly missed cooking and baking in my kitchen, so I was a little ready to come home. As usual, the idea of cheesecake popsicles had been bouncing around my head for a few weeks (like these and these both were) and I finally got around to making them when we stopped home before heading out on the second leg of our trip. The base whirs up nicely in the trusty blender and the blueberries get folded in before dividing the mixture evenly between the popsicle molds. I was a little unsure that a vegan take on cheesecake was going to end up too icy and not creamy enough, but with the right combination of soaked cashews and firm tofu, the texture turned out absolutely perfect. I know my love for soaked and blended cashews in vegan desserts knows no bounds, but this recipe is just taking it to a whole new level. (more…)