These uber dark and rich brownies have a bit of everything in them… cocoa powder, chocolate chips, coffee powder, soy yogurt, cinnamon, rum, vanilla, and raisins! I love rum in any dish. 😉 We made brownie sundaes with the leftovers the next day. This recipe is from Hannah Kaminsky’s wonderful cookbook Vegan Desserts, page 158.
From Vegan A La Mode, by Hannah Kaminsky; genius. Made using our beloved and well-used Lello 4090 Gelato Pro ice cream maker. This recipe uses real popped popcorn! We made ours with with hemp milk and soy creamer. Served on gluten-free cones.
OMG! From My Sweet Vegan. The marshmallow topping was fluffy and delicious and the cake was rich and moist. We used a pastry bag to create the lattice topping.
From My Sweet Vegan. We were tempted to suck these down with a straw, they were so tasty.