desserts

Vegan Oatmeal Cookie With a Classic Taste You’ll Love

September 7, 2025 by thehamptonsvegan

Eating Oatmeal in Cookie Form, Yes Please!

I love this vegan oatmeal cookie!

But I was never a fan of oatmeal. I always preferred Cream of Wheat for a hot cereal. And I still love it now, too. But never oatmeal. And I know oatmeal is a healthy choice. I tried many times to find a way to like it.

And I finally found a way to enjoy it for breakfast now! (Bonus points, it’s even healthier than the original old-fashioned oatmeal.) You must try it for yourself because It’s so good. And when I mix up the ingredients in a big ole jar, I feel like I’m homesteading, LOL. It’s the whole grain cereal of choice for me, and you should check it out!

Anyway, this vegan oatmeal cookie is delicious, I do love it, but it can not legitimately be called healthy. However, it does include oatmeal, raisins, walnuts, flaxseed, and cinnamon, all of which are healthy components of this cookie.

Oatmeal can help slow down the absorption of sugar. It has soluble fiber and is high in antioxidants.

Raisins are a good source of fiber, potassium, calcium, iron, vitamin B6, and antioxidants.

Walnuts are a good source of ALA, an omega-3 fatty acid that is a heart-healthy choice. They also have compounds to improve brain and gut health and help protect against certain types of cancers.

Flax seeds contain omega-3 fatty acids, fiber, and lignans.

Cinnamon helps lower blood sugar and has antioxidants. (Make sure it’s the healthiest kind: Ceylon Cinnamon)

So, not so bad, right? An indulgence that only feels a little bit naughty.

A classic oatmeal cookie for all time.

The oatmeal cookie was introduced to the U.S. in Fannie Farmer’s famous Cookbook from 1896. It didn’t become popular until the early 1900s after the recipe was displayed on canisters of Quaker Oats oatmeal. And just like much of our processed food, which is sold as natural and healthy, even when it isn’t, so too this cookie was marketed as a healthy choice. But it shares a high sugar and fat content, as most cookies do, negating some of the healthy benefits. A cookie is a cookie, is a cookie. (Unless you make the Chickpea Chocolate Chip Cookie. That one IS a completely healthy cookie.)

Anyway, the point is, in moderation, sometimes a cookie is just what we want. And we could do worse! So if you desire a great recipe for a classic oatmeal cookie, this is for you! I like to let it bake just long enough to get a little crispy on the outside. Then, it has a nice crunch while still keeping a chewy center. Perfection!

It’s Time for the Step-by-Step Cookie Photos!

vegan oatmeal cookie assembled ingredients — Assemble the ingredients.

creaming the butter and sugars for the oatmeal cookie — Cream the butter and sugars together.

Adding the flax "egg" to the butter and sugars in the cookie batter — Stir in the flax “egg”.

adding molasses and vanilla to the batter — Stir in the vanilla and the molasses
(or Steen’s Syrup for my Southern friends and family- looking at you, Lauren! xo) 😉

whisking dry ingredients for the oatmeal cookies. — Whisk together the dry ingredients.

Mix the dry ingredients into the wet ingredients.

add the oatmeal, raisins, and walnuts to batter now. — Add the oatmeal, raisins, and walnuts now.

six oatmeal cookies on a baking sheet in the oven — After a 30-minute chill in the fridge, place 2-inch dough balls onto a parchment-lined baking sheet and bake them in a 350°F oven for about 16 minutes.

oatmeal cookies fresh out of the oven — There they are! Straight out of the oven. Let cool for 5 minutes. Enjoy!

thehamptonsvegan

Vegan Classic Oatmeal Raisin Walnut Cookies

The classic taste of oatmeal cookies as you remember but vegan now!

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 40 cookies

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

1 cup softened vegan butter (225 grams) or shortening
3/4 cup brown sugar (135 grams)
1/4 cup granulated sugar (50 grams)
2 tablespoons ground flax meal (16 grams)
6 tablespoons water (88 milliliters)
2 teaspoons vanilla (10 milliliters)
1 tablespoon molasses (like Grandma's) or use Southern Made Steen's Blended Syrup (15 milliliters) not black strap molasses
1 3/4 cup flour (210 grams)
1 teaspoon baking soda (5 grams)
1 1/2 teaspoon cinnamon (9 grams)
1/2 teaspoon salt (3 grams)
3 cups old fashioned whole rolled oats (240 grams)
1 cup raisins (200 grams)
1/2 cup walnuts (75 grams) optional

Method

In a small bowl, mix together the ground flax seed with the water and set aside for at least 5 minutes to gel.
Cream softened butter with granulated and brown sugars in a large bowl.
Stir in the flax seed and water mixture. Then add in the molasses (or Steen's syrup) and vanilla to the mix. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
Mix the dry ingredients into the wet ingredients.
Fold in the oatmeal, raisins, and the walnuts.
Chill in the fridge for at least 30 minutes to make the sticky dough easier to handle.
Preheat oven to 350 degrees F.
Line a large baking sheet with parchment paper. Scoop dough into approximately 2-inch balls and place them on the baking pan about 2 inches apart.
Bake approximately 16 minutes until slightly golden brown on the edges. For a soft, chewy cookie take them out after about 14 minutes. For a crispier cookie, bake about 18 minutes but watch so they don't burn.
Let cookies cool on the baking pan for 5 minutes.

Chocolate Chip Muffins Are A Simple, Comforting Treat

March 8, 2025 by thehamptonsvegan

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Chocolate Chip Muffins Can Make Things Better

When I think of this chocolate chip muffin, three words come to mind: simple, comforting, and treat.

The simple part is how easy they are to make. Nothing fancy is involved. They are not complicated.

The comfort part is about how nice it is to sit down with a beverage and a muffin. Tea, coffee, hot chocolate, or non-dairy milk all pair well with this muffin.

The treat part is exactly what they are: an absolute treat whenever you make and eat them. Share them to treat someone else, too.

It’s a sweet, simple chocolate chip muffin. Start or end your day with one. Or make it a midday snack. Chocolate chip muffins are wonderful anytime.

Madeline Matlock’s Muffins!

In episode 2 of the new CBS series MATLOCK, Kathy Bates brings a delicious-looking basket of muffins to work. (IYKYK) They look so inviting, so I considered pausing the show to make chocolate chip muffins. If the MATLOCK show had this recipe, these muffins would be the ones in that beautiful basket! 😉

More Muffins Please

Too much talk of muffins! We have to make them now.

Get out all the ingredients. Get out a large and a medium bowl. And get your muffin pan ready with some cupcake liners. (I like the brand, If You Care.)

Mix up the flax “egg.” (Nothing weird here, just healthy ground flax meal readily available in grocery stores, mixed with water.)

Then combine the dry ingredients in the large bowl.

Next, mix the wet ingredients in the medium bowl, except the vinegar. (non-dairy milk, butter or oil, vanilla, and flax + water mixture)

Now, mix the wet ingredients into the dry. Next, add the vinegar, and then the vegan chocolate chips.

dry ingredients, wet ingredients, flax “egg”, vinegar, and chocolate chips

Okay, lastly, divide the batter evenly into the muffin tin.

At the last minute, I changed it to have 6 blueberry muffins for breakfast (on the left). And I had 6 chocolate chip muffins for dessert (on the right). Because: We have choices! See Notes*

Bake for 23 minutes and they’re ready to eat!

Let cool in the pan for 3-5 minutes. Any longer and the papers start to come off the muffin and the bottoms get soggy from trapped steam.

Enjoy these simple, comforting chocolate chip muffin treats.

And have them with your beverage of choice!

thehamptonsvegan

Chocolate Chip Muffins

Vegan chocolate chip muffins- A simple, comforting treat!

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Prep Time 15

Cook Time 23

Total Time 38

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: vegan

Ingredients Equipment Method Notes

Ingredients

DRY INGREDIENTS

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

WET INGREDIENTS

3/4 cup non-dairy milk
1/2 cup melted vegan butter or use oil like canola, avocado, or sunflower
1 1/2 teaspoons vanilla
1 tablespoon ground flax meal
3 tablespoons water
1 tablespoon vinegar

ADD IN

1 cup chocolate chips

Equipment

muffin pan

Method

First, preheat the oven to 375 degrees Fahrenheit. Next, place paper liners in the muffin tin. Then mix the ground flax meal with the water in a small bowl and set aside.
Combine all dry ingredients in a large bowl.
Mix all wet ingredients except vinegar in a medium bowl. (Don't forget to add the flax mixture).
Add the wet ingredients to the dry ingredients and combine them without over-mixing.
Now mix in the vinegar, then fold in the chocolate chips.
Divide the batter evenly into the muffin pan.
Bake for 23 minutes until a toothpick comes out clean.

Notes

These are regular-size muffins, but you could also make them in jumbo-size pans with jumbo-sized paper liners. This will make 6 jumbo muffins. Add approximately 5 minutes to the baking time, and check for doneness with a toothpick.

FOR A LITTLE EXTRA, add about 3-5 more chips on top of each muffin, gently pressing slightly into the muffin, and lightly sprinkle with coarse sugar before baking.

*To make a variety of muffins with one batch of batter as I did in the photos, do this:

Separate your batter into two bowls.
Add 1/2 cup of chocolate chips in half the batter and 1/2 cup of blueberries (or other mix-ins) in the other half.
Or exchange chocolate chips completely with your other favorite choices.

Vegan Lemon Curd (Love) Is The Taste Of Sunshine

February 21, 2025 by thehamptonsvegan

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Lemon Curd: Love the taste, Hate the name

So I’d like to propose we call it Edible Sunshine. Or the Sunshine Food. (The name needs some work.)

The English created this treat in the eighteen hundreds. The original recipe was found in The Lady’s Own Cookery Book from 1844. Thank you, Lady Charlotte Campbell Bury! (But this recipe- and most versions today- are not vegan.)

The French call it Creme de Citron. That sounds so much prettier and fun to say.

But it doesn’t matter what you call it. The taste of lemon curd cancels out any negative name. And the color is so cheerful and sunny! Eating a bite of this treat will make you smile. Try it!

What to make with your Lemon Dessert?

It’s hard to know what to call it. But it’s also hard to classify it.

Is it a pudding? Is it a pie filling? What exactly do you do with lemon curd? The answer to that, of course, is- whatever you want!

So, eat it like a pudding. Or on a shortbread for a sweet, tangy lemon bar. Swirl it into ice cream or yogurt. Or use it for a pie, doughnut, or cake filling!

I like to make Triple Threat Lemon Cupcakes! They’re lemon cupcakes with lemon curd filling, lemon frosting, and lemon zest sprinkled on top. Make them when craving something with a pronounced lemon flavor. They were a favorite during our Ma’s Cookie Cartel days at the Farmers Market.

Let’s make Vegan Lemon Curd!

First, let’s get things going by zesting our lemons.

Then we’ll juice them.

Then measure out the juice to 200 ml (about 7 ounces).

Next, we put half of the lemon zest, cornstarch, and a pinch of turmeric (for color) into a saucepan.

Add the water and stir it together. Then add the lemon juice and sugar. Whisk it all together over medium heat for approximately 10 – 20 minutes.

Cook and whisk until it thickens, bubbles, and becomes transparent and darker yellow. It should coat the back of a spoon. If using a candy thermometer, it should reach about 175 degrees Fahrenheit.

Turn the heat off and add soy milk and vegan butter. Stir until melted and smooth.

That’s all. It’s super simple and so rewarding! Pour it into a heat-safe glass jar.

Chill in the refrigerator. It will thicken as it chills. This will last in the fridge for 1-2 weeks.

It’s time to create something wonderful with lemon curd. (No need to focus on the awful name.) It’s a lovely lemon dessert and I shall call it Lemon Love from now on! And what’s not to love when you remove eggs and dairy from the original recipes? 🙂

thehamptonsvegan

VEGAN LEMON CURD

This creamy, sweet, tart, tasty treat has all the love of a lemon curd recipe but without the eggs and dairy.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 2 cups

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

4 – 5 lemons -200 ml juice or 7 ounces
24 grams corn starch -3 tablespoons
1 pinch turmeric for color -1/8 teaspoon optional
94 ml water -1/3 cup +1 tablespoon
200 grams organic granulated sugar -1 cup
59 ml soymilk -1/4 cup
54 grams vegan butter -or refined coconut oil -4 tablespoon

Equipment

zester
lemon juicer
candy thermometer- optional
kitchen scale- optional

Method

First, zest two lemons, (or more if you're using zest to decorate the top of a dessert such as lemon bars). Then, juice all the lemons to get about 200 ml ( 7 ounces) of juice.
Mix the zest of two lemons with cornstarch and turmeric in a medium-sized, heavy-bottom sauce pot.
Whisk in the water, then the juice and sugar.
Cook over medium heat, whisking until the mixture becomes thicker, bubbly, and more transparent and yellow. It should coat the back of a spoon. It should reach about 175 degrees Fahrenheit on the candy thermometer if using.
Remove from heat and add the soymilk and butter. Stir until melted and smooth.
Pour into a heat-safe glass container and let cool before covering. Refrigerate for 1-2 weeks. The lemon curd will continue to thicken after chilling.

Notes

Dessert ideas:

Pour it into a graham cracker pie crust, chill, and top with vegan whipped cream before serving.

Bake a shortbread cookie crust, add the lemon curd, and chill. Then dust with powdered sugar and top with extra zest before serving.

Swirl into ice cream or yogurt.

Use as a doughnut, cupcake, or cake filling.

Use lemon curd instead of frosting on a sheet cake then add a dollop of whipped cream (or a layer of whipped cream) before serving.

Vegan Sugar Cookies Make the Best Cruelty Free Desserts

December 9, 2024 by thehamptonsvegan

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Because Sugar Cookies are so much fun!

Holiday sugar cookies — vegan sugar cookies

I have enjoyed decorating sugar cookies since I was very young. And I bet you did too!

My Grandma loved to bake, and some of my fondest memories revolved around her cookies. She had a big plate of Christmas cookies on a table in her dining room. I could not stop staring at it. It was the focus of my Christmas Eve night. And that means a lot, considering they competed with Christmas Eve cartoons and the sound of Santa’s reindeer bells!

I also remember my Mom buying the slice-and-bake sugar cookies from the grocery store. We would bake and decorate them ourselves.

Then, when my children were young, I made my sugar cookies from scratch when I had time. Otherwise, I bought the slice-and-bake for convenience. And we kept the tradition alive. We made sugar cookies year-round.

Sugar cookies work for all the holidays, depending on how you decorate them! It just takes some icing and sugar decorations to make whatever theme you choose. Cookie cutters make them extra special, too.

But think of all the occasions for sugar cookies.

We decorate our sugar cookies for Christmas, Valentine’s Day, St. Patrick’s Day, Easter, Independence Day, Halloween, and Thanksgiving. But that’s not all! We make cookies for birthdays, baby showers, anniversaries, fundraisers, milestones, celebrations, autumn, winter, spring, and summer. Sugar cookies are good any old time. Rainy, snowy, and bored days are good reasons to make sugar cookies, too!

Witch sugar cookies for a Wicked movie night

Zombie and pumpkin sugar cookies

Mermaid Tail Sugar Cookie Cupcake Toppers

So what better time than now to make some cookies?

Let’s Get Started

If you already have a family sugar cookie recipe that needs to be veganized, we can work with that. Replace an egg with 1 tablespoon of ground flaxseed and 3 tablespoons of water mixed. It’s my go-to replacement. There are also egg replacers like Bob’s Red Mill Egg Replacer, sold at many grocery stores.

Now, replace any milk in a recipe with non-dairy varieties. I prefer Westsoy Soy Milk because it has more protein and only two ingredients- organic soy and water. Many non-dairy milks have added sugar and unwanted things like titanium, etc.

Some sugar cookie recipes have sour cream in them or buttermilk. That’s easy to substitute as well. Many vegan sour creams, like Follow Your Heart Sour Cream or Tofutti Sour Cream, are readily available. Replace buttermilk with 1 tablespoon of lemon juice or apple cider vinegar for every cup of non-dairy milk. You’ll see it thicken and curdle in 5 to 10 minutes.

Of course, most sugar cookie recipes use butter or shortening. But vegan butter is easily found in grocery stores now, too, thank the stars! Our favorites are Miyokos Cultured Vegan Butter, Violife Plant Butter, and Trader Joe’s Vegan Buttery Spread. We’ve also used Earth Balance. Also, if you need a substitute for shortening, there is Nutiva Shortening.

Make Our Recipe Your Recipe!

But if you don’t have a sugar cookie recipe, have ours! We are so happy to share, and we know you’ll like it. It works consistently, and it’s made with easy-to-find ingredients. Plus, it tastes amazing.

So, give this recipe a try. And have a happy sugar cookie day, any day of the year.

Do You Need A Variety Of Cookies?

Then you must try some of our other cookie recipes!

Start with the Classic Chocolate Chip Cookie. That’s everybody’s favorite.

Then make our easy-peasy Peanut Butter Cookie.

And for a fancier cookie, we can help with that, too! Make the Lovely Linzer Cookie to impress your guests.

Or create our Half-Moon Cookies for your next lunar event (solar eclipse, full moon, whatever!)

But if a healthier dessert is desired, make the Chocolate Chip Chickpea Cookie! It’s surprisingly good.

thehamptonsvegan

Sugar Cookies

Easy go-to vegan sugar cookie recipe for all your celebrations

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Prep Time 20

Cook Time 30

1 hour chill time for dough plus 1 day drying time after frosting cookies 1 1

Total Time 1 1 50

Servings: 36 3-inch cookies

Course: Dessert

Cuisine: vegan

Ingredients Method Notes

Ingredients

2 3/4 cups flour (384 grams)
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon nutmeg optional
1 cup vegan butter or shortening (or a combination of both)- at room temperature (227 grams) (or use 1/2 cup butter plus 1/2 cup vegan sour cream)
1 cup organic sugar (200 grams)
2 tablespoons ground flax seed (meal)
6 tablespoons water
1 tablespoon vanilla
1/4 teaspoon almond extract (optional)

Vegan Royal Icing

3 cups confectioners sugar -sifted (360 grams)
1/4 cup warm water
1 tablespoon light corn syrup Make our corn syrup substitute recipe or use store-bought.
1 teaspoon vanilla extract
1/4 teaspoon almond extract
few drops food color optional

Method

Cut-Out Sugar Cookie Instructions

Preheat oven to 350 F.
Mix together flax meal with water in a small bowl and set aside for about 5 minutes to gel.
In a medium-size bowl, whisk together flour, baking powder, salt and nutmeg.
In a large bowl, cream together room-temperature butter (or butter and sour cream) with the sugar until mixed well. Add flax mixture and vanilla (and almond extract if using) and beat until light and fluffy.
Add the flour mixture to the wet mixture and combine into a dough.
Divide dough into 3 parts, wrap each one in cling wrap, shape into disk shape, and chill in the refrigerator for 1-3 hours. (overnight is okay, too. Or freeze the 3 wrapped dough pieces together in a freezer bag for up to 3 months, until ready to use.)
Have two sheets of parchment paper ready. Remove chilled dough. Sprinkle a little flour on one sheet of parchment paper to prevent dough from sticking to the surface. Then place dough on the parchment and sprinkle a little more flour onto the top of the dough before adding the top sheet of parchment. Roll dough with a rolling pin, between the two sheets, to approximately 1/4-inch thick or a little thinner. Thinner than that will make a crispier, more fragile cookie.
Next, remove the top sheet of parchment from the dough and set aside. Have a shallow bowl or plate with a little flour to dip your cookie cutter in so it doesn't stick to the dough. After dipping, start cutting out shapes in the rolled dough.
Dip a thin and flexible spatula into a little flour, then gently lift cut cookie shapes onto a parchment-lined baking sheet. (Do not use wax paper in the oven.)
Re-roll scraps of dough and repeat the process until it's all used. Then repeat the process with the other two disks of chilled dough.
Bake cookies in the preheated oven for about 8-10 minutes depending on the size and thickness of your cookies. You should start to see a little light golden shade around the rim. After taking them out of the oven they will continue cooking on cookie sheets so don't overbake.
When done, cool the baking sheet of cookies on a wire rack for a few minutes, then carefully transfer them off the baking sheet to the wire rack with the thin spatula to finish cooling.

Royal Icing Instructions

In a small bowl, stir warm water, corn syrup, and extracts until all are dissolved together. Add the food coloring now if using only one color.
In a large bowl, sift your confectioner's sugar.
Add the liquid mixture to the large bowl with the sugar and beat together until smooth. Frost cookies and let dry overnight.
* If using more than one food color, divide icing into separate bowls according to how many colors you are using. Add a few drops of individual colors to each bowl and mix well.
** If using decorations like sprinkles, add to iced cookies while the icing is still wet so they will stick to the frosting.
*** Icing can be stored in an air-tight container at room temperature, away from heat and light, for up to a week. Stir well before using.

Notes

Make our Corn Syrup/Honey Substitute Recipe.

Our favorite spatula to use in this recipe is the OXO Flexible Turner.

Our favorite store-bought light corn syrup is Wholesome Light Corn Syrup.

Homemade Chocolate Pudding Is One Of Our Favorite Desserts

May 6, 2023 by thehamptonsvegan

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And Who Doesn’t Love Chocolate Pudding?

Chocolate pudding has been featured on many TV shows, proving it’s a classic favorite.

Remember the Rugrats? Angelica demanded chocolate pudding from Stu because she was in bed with a broken leg. At 4 a.m.! (It made a great meme of bleary-eyed Stu cooking the pudding and saying he lost control of his life.)

And Adam Sandler as Billy Madison shouting, “Where’s my snack pack? You know I like Snack Pack. Why can’t you just give me a Snack Pack?”

Then, of course, there were all those Jello pudding commercials featuring Bill Cosby back in the day.

But more recently, you may remember the Walking Dead scene when Carl Grimes (Chandler Riggs) eats a whole big can of 112 ounces of chocolate pudding he finds.

Or when Dustin in Stranger Things exclaims, “I found the chocolate pudding!” Oh, the joy.

So the only reference to chocolate pudding I’d rather not think about is the image I now have of Florida Governor Ron DeSantis on his private flight, eating chocolate pudding with three fingers. Did they have to publish that event?

Well. Let me bring this back around. Chocolate Pudding. Because it’s still undeniably delicious.

But Can We Make A Good Vegan Chocolate Pudding?

It took a while to sample many versions of a homemade vegan version. But we have found one that isn’t too thick, isn’t too dark chocolatey, isn’t too runny, or too healthy tasting.

This recipe is closer to the old-fashioned creamy, milk chocolate flavor that makes it the best of all chocolate puddings. Now I’m the one shouting about it. I found the chocolate pudding!

While making this recipe isn’t quite as fast as popping open a Snack Pack, it is immensely easier than fighting off zombies. Or searching the school cafeteria for pudding while hiding out from the bad guys. So, there’s that!

But as serious as pudding can get (and that’s serious), anybody can make this pudding recipe. It’s made from readily available ingredients and comes together quickly.

You can add a little Cocowhip. Or put it in a vegan pie shell and cover it in non-dairy whipped cream to make a chocolate pie. Use it as a topping for chocolate cake! Or freeze it in popsicle molds and make pudding pops!! So many ways to eat chocolate pudding! (But please don’t eat it with your fingers, just use a spoon.)

Now let’s break it down:

CHOCOLATE PUDDING

Step 1

First, assemble the ingredients.

Step 2

Now mix sugar, cocoa powder, corn starch, salt, and soy milk in a medium-sized pot.

Mix together chocolate pudding ingredients.

Step 3

Cook over medium-high heat, while continuously whisking, and bring to a boil. ( That takes about 5 minutes.) And as it gets thicker, continue whisking and boiling for 1-2 minutes after it comes to a boil.

Step 4

Then remove from the heat and add vegan butter and vanilla. Mix well.

Add butter and vanilla to chocolate pudding.

Step 5

Finally, spoon into bowls. Cover and refrigerate for up to a week. Makes about 4 cups.

How easy is that?!

So enjoy this old-school favorite just a bit more now! Because it’s not just yummy. And it’s not just a great childhood memory. But it’s vegan now too! Win-win-win!

Chocolate pudding with a Cocowhip topping!

If you’re feeling nostalgic, check out our other recipes with homey feels like Rice Pudding, Sloppy Joes, or Peaceful Pot Pie (a throwback to chicken pot pie). Or the forever classic, Chocolate Chip Cookie.

thehamptonsvegan

Chocolate Pudding

An easy delicious vegan chocolate pudding

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Prep Time 5

Cook Time 7

Total Time 12

Servings: 4 cups

Course: Dessert

Cuisine: vegan

Ingredients Method

Ingredients

2 1/3 cups soymilk (552 ml) or (18.6 fluid ounces)
3/4 cup sugar (170 grams) or (5.3 ounces)
1/3 cup cocoa powder (35 grams) or (1.2 ounces)
3 Tablespoons corn starch (30 grams) or ( 1.06 ounces)
1/4 teaspoon salt (1.5 grams) (a pinch)
2 tablespoons vegan butter (28 grams) or (1 ounce)
1 teaspoon vanilla (4.2 grams) or (5 ml)

Method

Assemble the ingredients. Add the first 5 ingredients to a medium-sized pot. (soymilk, sugar, cocoa powder, corn starch, and salt).
Whisk continuously over a medium-high flame and bring to a boil. (about 5 minutes). Whisk another 1 – 2 minutes after it comes to a boil to thicken.
Remove the pot from the heat and add the butter and vanilla. Stir to combine.
Dish the pudding into 4 small bowls. Cover and store in the refrigerator for up to one week.

Rice Pudding is the best go-to comfort food

May 4, 2023 by thehamptonsvegan

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A Creamy Dreamy Rice Pudding For All

Rice Pudding is one of those foods you either love or hate. There’s not a lot of grey. I happily reside on Team Rice Pudding. The Big Guy is on Team Not In My Bowl! And some of our kids love it, and some do not. And that’s just the way it goes with rice pudding, I guess!

We used to stock up on Kozy Shack brand for home snacks and school treats. But since they didn’t add a vegan variety for us to purchase (except for their vegan fruit gels), we had to go without it for a while. Until we found an acceptable recipe to replace our former dairy favorite.

Are you a vegan who loves rice pudding too?

Then welcome to the club! And let me introduce you to our favorite rice pudding recipe. It’s complete with that creamy, vanilla taste that melts in your mouth and transports you to your happy place. And it’s simple and easy to make, so you never have to miss that dairy dream pudding again. Plus, it’s good, warm or cold, and costs much less than buying ready-made. You’re going to love it!

Simple shelf-stable ingredients for the win!

It’s very simple to make this recipe, too. I love it when a recipe involves items that don’t go bad quickly. I’m looking at you, avocados! I found that many vegan substitutes are shelf-stable, making the vegan way of cooking even more appealing. Where are my food preppers? Right? If you can keep something without the need to refrigerate or freeze it, and it lasts a good amount of time, you can rest easy. So, knowing there are some anytime-you-want foods in your pantry is a good thing!

Our rice pudding has Arborio rice, shelf-stable soymilk, organic sugar, salt, and vanilla. That’s it! If you want to add a sprinkle of cinnamon, or fruit on top, or maybe some Cocowhip, go right ahead. But it is just so good left plain and simple, too.

I always use Arborio rice because it comes out so creamy with this type. If you want to substitute with a different non-dairy milk like oat milk, it should probably work. I prefer soy milk with just two ingredients: soybeans and water. There are no added questionable ingredients like many kinds of milk; it is high in protein, and it works very well in recipes as it mimics dairy milk in texture. And I buy organic sugar, so there is no chance it has been filtered with animal bones. But if it has a certified vegan label, that’s good too.

RICE PUDDING Step 1

Rinse rice. Then add all the ingredients- except vanilla- to a medium pan over a medium-high flame and bring to a boil. (Watch it carefully so it doesn’t boil over.)

Step 2

Then, reduce to a simmer, cover, and cook for 25 minutes.

Step 3

Stir for 5 minutes.

Step 4

Remove from heat and add vanilla. Mix.

Step 5

Get your bowls ready for the hot pudding!

Step 6

Dish up the pudding into 6 bowls. Done! (Now you can lick the spoon!)

For dessert, of course… but maybe breakfast too?

Especially if you are eating very sugary cereals. This beats that! And topping it with fruit, raisins, nuts, and cinnamon will add to the healthy breakfast vibes. So you decide if it’s breakfast food! But I think we can all agree it’s great for a snack or dessert. For more traditional breakfast choices, try our Bigly-Big League Breakfast Sandwich or the Badass Breakfast Casserole for a crowd!

And because you are making this rice pudding, you can decide how thick or thin you want it. When it’s still warm is actually my favorite time to eat it. It’s comforting and has my favorite consistency. It will thicken as it chills in the fridge. But stirring in some milk will thin it out if you like. It’s delicious either way.

So make this recipe! And enjoy rice pudding again.

thehamptonsvegan

Creamy Dreamy Vegan Rice Pudding

Vegan rice pudding with only 5 ingredients.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 6

Ingredients Method

Ingredients

1 cup Arborio rice (190 g)
5 cups soymilk (40 fl oz)
1/2 cup organic sugar (100 g)
1/4 teaspoon salt (1.5 g)
2 teaspoons vanilla (0.33 fl oz)

Method

Measure out the ingredients and rinse the rice well.
Add all ingredients except vanilla to a medium-sized pot and cook until it comes to a boil. Watch it carefully so it doesn't boil over.
Reduce heat to low and cover the pan. Let simmer for 25 minutes.
Remove the lid and stir for 5 minutes.
Remove from the heat, add the vanilla, and mix together.
Pour into bowls. Makes 6 cups. Store covered in refrigerator.

Lovely Linzer Cookie brings the love

February 10, 2023 by thehamptonsvegan

If ever a cookie deserved the title “lovely” it’s the lovely Linzer cookie.

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Linzer cookies are so appealing to view and decadent and delicious to taste. And they couldn’t be more perfect for an accompaniment to tea! So they make a very presentable gift for friends and loved ones!

Valentine’s Day Cookie Perfection

Do you agree?! This cookie should be the go-to for Valentine’s Day baking. Cut out the center with a heart or make the whole cookie shape a heart. Either way, when you fill the center with that beautiful red jam and sprinkle the top with sifted confectioners sugar, the whole Linzer cookie becomes an edible valentine in the spirit of the holiday.

But then, I also love them during the Christmas season, too! And really, there isn’t a bad time to make these cookies. Because it’s a perfectly lovely Linzer cookie for all the days of the year!

The traditional lovely Linzer cookie remains a favorite

In the beginning, this cookie originated in Linz, Austria, from a torte/pie recipe found in a cookbook belonging to a Countess in 1653. It evolved into the Linzer cookie we know today with very little change from the original version.

Simple ingredients that we still use today make up this recipe. Ground almonds are in the original cookie dough instructions. And the current Linzer filling consists of red or black currant jam.

Lucky for New Yorkers, they can now make it just like the Austrians did with black currant jam as well. But this was not possible from 1911 through August 5, 2003. A ban was placed on black currants in the U.S. because they believed that the currants caused a fungus in trees that would hurt the timber industry. However, for Massachusetts, Maine, New Hampshire, and Virginia, there are still no black currants allowed!

Today, red raspberry jam is a trendy cookie center, too. Therefore, if you can’t have black currants where you live, red raspberry jam does the trick!

No need to mess with perfection! It’s lovely to know that these same Linzer cookies were made in kitchens and bakeries long ago. And it’s comforting to think families and bakers have kept this recipe alive, passing it along to future generations to share the love.

Vegan recipe sharing with you

So, we sincerely hope you love this recipe. And we’re so happy to continue carrying on the tradition of sharing the Linzer cookie while updating it just a little bit to become vegan. So please continue to share this veganized Valentine’s treat with everyone.

VIVA LA LINZER COOKIE!

Another Valentine’s Day Favorite:

Layers of Love Cake

Also, The Scrumptious Strawberry Pie!

Check out some of our other long-standing, traditional recipes made vegan including the Classic Chocolate Chip Cookie

and the American Apple Pie for the World.

thehamptonsvegan

Lovely Linzer Cookies

vegan sugar cookie with jam filling

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Prep Time 20

Cook Time 12

chill time 1

Total Time 1 32

Course: Dessert

Cuisine: vegan

Ingredients Equipment Method Notes

Ingredients

3/4 cup vegan butter 170 grams
1/2 cup sugar 100 grams
1 tablespoon ground flax seed mixed with 3 tablespoons water set aside to gel for about 5 minutes
1 teaspoon vanilla
1 1/2 cups all purpose flour 200 grams
3/4 cup almond flour 80 grams
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon zest (from about 1/2 lemon)
1/4 teaspoon salt
1/3 cup raspberry jam 95 grams
1-2 tablespoons confectioners sugar to sift onto cookie tops

Equipment

1 small sifter to add confectioner (powdered) sugar to the tops of cookies
2 cookie cutters One 2-inch cutter and one small cutter for the opening on the top cookie

Method

Beat butter and sugar together until light.
Add flax mixture and vanilla and continue beating until light and well mixed.
In a medium bowl, whisk together both flours, salt, cinnamon and lemon zest.
Add flour mix to wet mix and blend together, but don't overmix.
Divide dough into two parts, wrap in cling wrap and chill for at least an hour.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Remove one of the chilled doughs from the fridge and sprinkle a bit of flour on a sheet of parchment paper. Add dough to the center of the parchment then top with the second sheet of parchment paper. Roll to 1/8- 1/4 inch thickness. Cut out round or heart shapes with floured cookie cutters and then, using a floured spatula, gently move the cutouts to the prepared pan. Reroll scraps until all dough is used. (*1)
Bake for approximately 10-14 minutes. They should be lightly brown just around the edges.
Remove 2nd chilled dough and roll it out to 1/8- 1/4 inch thickness. Cut out with the same cutter and process used in step 7 above. I transfer them to a parchment-lined cookie sheet now. Then using a small cookie cutter, cut out a circle, heart, or another small shape from the center of each 2-inch cutout cookie. If the tiny cutout doesn't come out easily with the cookie cutter, just use the tip of a bread knife to gently lift the little cutout off the sheet and set it aside. This helps keep the shape without any distortion that can happen while moving to the cookie sheet. Reroll scraps until all dough is used, making sure there is an equal amount of cookie tops and cookie bottoms. Baking time may be slightly less for the top cookies than for the bottom cookies.
Cool cookies on a wire rack. When completely cool, dust powdered sugar on only the tops of the cookies with the cutout centers.
Stir jam until smooth. Flip the cookies without the cutout centers over to their bottom side. Spread about 1/2 -1 teaspoon on each bottom. Then top with the sugar-dusted cookies. (*2)
Store in an air-tight container at room temperature for up to about 5 days.

Notes

*1- If the dough is very soft and hard to work with, rechill. Also, it helps to chill a bit just before putting them into the oven to help them hold their shape. Add a bit more flour if the dough is very sticky. Add a little at a time until the dough is workable, but not too much, to avoid a tough cookie.

*2- After filling the cookies with jam, the jam will start to soften up the cookies. For a crisper cookie, wait to assemble cookies shortly before serving. Soft cookies are fine though too!

Chocolate Cream Candy (like Cadbury) But Better

April 15, 2022 by thehamptonsvegan

vegan cadbury type chocolate cream candy

Chocolate Cream Candy, Like Cadbury- only better, cuz…VEGAN!)

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So, the Chocolate Cream Candy Creation, because if you are anything like our Hamptons Vegan family, one of your all-time favorite parts of Spring and the Easter Season revolves around the availability of those once-a-year offerings of THE CADBURY EGG.

Still not sure why the Cadbury people only offer this beloved confection for such a short time each year. Because surely they could sell this, and make a bigger profit, all year long!

But perhaps they’re familiar with the saying, absence makes the heart grow fonder. Do they want us to want it more than the other candies that sit on the shelves, every day of the year? Why, Cadbury, why?

Well, whatever the reason, Cadbury eggs are off the list all day, every day for vegans. (Cue the tiny violins).

But Wait!

For all you Cadbury-craving-vegans, we have the solution! And bonus- you can have them any stinkin’ time of the year.

We bring to you the Chocolate Cream Candy Creation!

These faux Cadbury eggs are also simple to make! Just a few basic ingredients, and a little freezer time for ease in handling, is all it takes! You’ll be happily experiencing the joy of that egg-shaped chocolate with the creamy yolk-like center in no time at all.

simple egg assembly (like playing with play-dough), and then it becomes a chocolate treat!

To mold or not to mold

(or mould for the British readers)

Our recipe will give you a great-tasting Cadbury-Esque candy to be proud of, and we’re fine with them in the mounded shape they take after the chocolate hardens on the parchment paper. But if you also want the actual egg shape for your Chocolate Cream Candy Creation, you could just coat the inside of an egg-shaped mold with chocolate, drop the pre-made cream filling inside, and lastly, “glue” the sides together with melted chocolate to seal.

That’s if you want to go above and beyond in your recreation. And here’s a link to a mold that should work, if you have a little more patience than we do!

So if you like Cadbury eggs as much as we do, we hope you’ll try this recipe! And the Easter Bunny would surely approve of this dairy-free version! But remember, you can have them any time of year now! So, sorry, Easter Bunny, we don’t need your approval anymore. 🙂

One more thing

If you want some other great recipes that bring the Spring, try our Scrumptious Strawberry Pie

Or our Posh Pesto Sauce!

pesto ingredients — Basil and their friends get together…

thehamptonsvegan

Chocolate Cream Candy Creation!

Vegan/dairy-free Cadbury-like chocolate cream-filled eggs

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Prep Time 45

Cook Time 15

Total Time 1

Servings: 20 eggs

Course: Dessert

Ingredients Method Notes

Ingredients

1/2 cup organic light corn syrup
1/4 cup vegan butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups sifted organic confectioner's sugar
couple drops yellow food color or a pinch of turmeric for color
12 ounces vegan chocolate chips about 2 cups
2 teaspoons vegan shortening
several pairs food-safe disposable gloves recommended for working with this sticky and colorful dough

Method

1.) In a large bowl, cream together the light corn syrup, vegan butter, vanilla, and salt.
2.) Stir in the sifted confectioner's sugar, one cup at a time, stirring until mixed together well.
3.) Remove about 1/3 cup of mix and place in a small bowl. Add food color or turmeric and mix well. Cover both bowls of filling, separately, and freeze for about 30 minutes.
4.) Remove yellow filling after 30 minutes and chop in half and then keep chopping halves in half until you have 20 small pieces of yellow filling roughly the same size. Roll quickly into balls and place on wax or parchment paper and re-chill in the freezer. (If it's hot in your kitchen, you may have to rechill more often as this is a very sticky dough at room temperature.)
5.) After about 20 more minutes of chill time, remove the white filling and chop it into evenly sized pieces to make 20 pieces. Flatten each piece into a roundish disc shape. (Once again, if the room temp is too warm you may need to rechill to make it easier to work with)
6.) Remove yellow balls from the freezer and place one in the center of each white disc. Wrap the white filling around the yellow to fully cover and then roll and work into an egg shape. Try not to hold it for long as the heat from your hand will warm it and may result in more freezer time needed. Next, chill your 20 egg-shaped dough pieces one last time.
7.) While chilling the dough, place the chocolate chips and shortening in a heatproof bowl and place on top of a pan of simmering water in a double boiler manner, stirring gently while melting together OR place ingredients in a microwave-safe bowl and microwave every 30 seconds up to 2 minutes total to melt together. Stir after every 30 seconds.
8.) When the chocolate mix is ready, remove 7 dough shapes from the freezer and dunk each into chocolate with two spoons. Work as quickly as possible before the shapes begin to melt. When coated, place on parchment or wax paper to set and harden. Then remove the next 7 dough shapes and repeat the process. Remove the last 6 dough balls and repeat the process. When all are done, place in fridge or freezer to set up well, then eat, serve, or wrap in cellophane to give as gifts! (If mailing, make sure the temperature will be under 70 degrees Fahrenheit or candies will melt.)

Notes

Make our Corn Syrup/Honey Substitute Recipe

Recommended brands we like:

Wholesome light corn syrup

Wholesome organic confectioner’s sugar

Enjoy Life chocolate chips

Simply balanced semi-sweet chocolate chips

Spectrum organic shortening

Earth Balance organic vegan butter

Miyoko’s European-style Vegan Butter

Watkins food coloring

Green direct latex disposable gloves

Chocolate Chip Chickpea Cookie is magic in the kitchen

March 8, 2022 by thehamptonsvegan

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This is a little story of the Chocolate Chip Chickpea Cookie. Let me start at the beginning.

I’d been trying to incorporate healthy recipes into my weekly meal plans. Not only vegan/plant-based choices, but also those with no oil, salt, or sugar. For me, I’m all-in on vegan forever. But when it comes to going strictly SOS free, I’m more flexible. I’ve got the books and seen the movies. Yet I’ve only dabbled in trying the recipes for myself. Because the ones I’ve tried have been either a hit or a miss.

But I will gladly recommend Dr. Gregor’s Cheesy Broccoli Soup. And if you substitute the oil and vegetable broth for sodium-free veggie broth, our Miraculous Minestrone Soup is a great, healthy choice as well. But the SOS free dessert is tricky. For a healthy chocolate craving, my go-to is the Peanut Butter Chocolate Smoothie. (The Hemp Heart Date Shake is a sweet treat, too!) Yet, I still like a good dessert to bite into. And I didn’t have a lot of luck with that. Until I came across a recipe for a chocolate chip chickpea cookie without sugar, salt, or oil. Unbelievable, right?!

There’s magic in chickpeas.

It’s amazing how versatile the meager chickpea (aka garbanzo bean) is! So many ways to use them in recipes. We love them in the Nautical Not Tuna Sandwich! And I plan to try out this recipe for a crispy chickpea snack. But the most surprising thing I’ve found is the way they work to replace textures normally developed with less healthy choices like eggs and flour.

And Chocolate Chip Chickpea Cookie Dough?

I was skeptical, to say the least. This recipe for a chocolate chip chickpea cookie made without sugar, flour, or butter seemed completely impossible. I mean, it could be made, because I watched the video and I saw the photos. But come on, it couldn’t really taste good, could it? So I was almost angry at the thought of someone trying to sell me on the idea that something made completely from healthy ingredients would still taste good. Good as in sweet dessert treat good.

It’s easy too?!

The claims that not only could you make a healthy version of something that really tasted like a chocolate chip cookie, but also make it easier than the classic chocolate chip cookie recipe, were provocative. And I was intrigued.

So, even though I did not believe all the hype, I was sucked into it. Plus, I had all the ingredients.

cookie ingredients — assembled ingredients

chickpea cookie ingredients measured out — measured ingredients

Nothing unusual or hard to get. And it was quick, easy, and made in the blender.

cookie batter blended — a smooth, blended batter

cookie batter with leaveners — Stir in the leaveners

cookie batter smoothed in pan — Smooth batter into the pan

chocolate chip chickpea cookie ready to go into the oven — Add chocolate chips and ready to go into the oven

So I set out to prove this recipe was a fraud. It was probably nothing more than an impostor recipe disguised as a magic miracle dessert.

The magic miracle dessert- chocolate chip chickpea cookie.

Well, it is a magical miracle dessert creation! It was almost scary taking that first bite, but I broke off a little piece and tasted it. It seemed good. I tried again. Good, again! Then I had a visit from my son that day. He liked it too! And the tough sell- the Big Guy. We waited, he tasted, he liked!! Now you know it passes the test if he likes it. And he’s not going to sugar coat his opinions. 😉

chickpea cookie out of the oven — fresh out of the oven

plated chocolate chip chickpea cookie — ready to take that first bite

A Gift from the Cookie Gods?

Nah, I found it online. Also did a little deeper dive into chickpea cookies and desserts, and they’re out there. But the one that checks all the boxes health-wise is this one. I’ve flexitized (probably not a real word) it by using semi-sweet chocolate chips that have a bit of added sugar. But the Trader Joe’s 100% chocolate chips would make it compliant. Or you could use Ghirardelli 100% chips, or Santa Barbara 100% chips or try Hu chocolate chips, lightly sweetened with dates!

And I added one more date to my version, making it four as opposed to the original recipe of three. But either way, it’s delicious while still a healthy dessert. I’d say it has the soft consistency of a custard pie, but the flavor is chocolate chip cookie dough.

So prove it to yourself! Try making this crazy, unbelievable recipe and see if you agree! Make it a game and ask friends and family to taste it to guess the secret ingredient. And they won’t believe it either!

(Then, just for fun, challenge them to say Chocolate Chip Chickpea Cookie three times fast. You’re trying it right now, aren’t you?)

thehamptonsvegan

Chocolate Chip Chickpea Cookie

a healthy (and yummy) chocolate chip cookie recipe

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8

Ingredients Equipment Method Notes

Ingredients

1 15 oz. can *organic chickpeas (425 grams) aka garbanzo beans DO NOT DRAIN +see notes
4 Medjool dates, pitted (about 86 grams with pits, 81 grams without pits) roughly chopped (or soak in boiled water for about 10 minutes then drain to soften if very tough so they blend easier)
1/4 cup natural peanut butter (64 grams) +see notes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chocolate chips (84 grams) +see notes

Equipment

1 high speed blender
1 8 inch cake pan or 8 inch springform pan

Method

Preheat oven to 350 F (177 C)
Blend dates, peanut butter, chickpeas and liquid from chickpeas in high speed blender until smooth. (no date pieces should be evident)
Add baking powder and baking soda and stir.
Pour mixture into 8 inch pan.
Top with chocolate chips.
Bake for 30 minutes.

Notes

FYI stuff:

*liquid in 15 ounce can of chickpeas equals about 2/3 cup or 6.7 ounces.

*chickpeas in a 15 ounce can is about 1 and 1/2 cups chickpeas when drained.

+to follow the No SOS way of eating (no salt, no oil, no sugar) make sure to use no sodium chickpeas; use no salt, sugar, oil peanut butter or use peanut butter powder; and use 100% chocolate chips

Favorite Chocolate Fudge for a New Year

January 1, 2022 by thehamptonsvegan

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Cheers to chocolate fudge and holidays past

So, I’ve been trying to recreate our family’s favorite chocolate fudge from holidays past for quite some time now. Our original favorite chocolate fudge included marshmallow crème (aka fluff) and evaporated milk. When I would occasionally stumble upon vegan evaporated milk, usually made from coconut, I would scoop it up. Then I would source a bag of Dandies marshmallows from the Wild by Nature store or Whole Foods.

But when I tried to assemble it the way I did our non-vegan fudge, the measurements were not the same, and trying to calculate the marshmallow math complicated the whole thing. The worst part was the melting of the marshmallows. It was a very messy, imperfect addition. So, fudge wasn’t something I chose to make anymore.

If at first, you don’t succeed…keep trying because… chocolate and family!

But this year, I had family requests for the traditional sugar cookies and that darn fudge. I did not want to let anyone down. And I was ready to try again. I came to realize there were other ways to work a recipe!

Try, Try Again!

Chelsea told me about a recipe she found. It was delicious, but a bit confusing regarding the cooking time. The first time I tried it, it turned into hard chocolate pebbles. Another time, it was made on a different stove and it was too mushy. But this fudge consisted of readily available ingredients. And it was very yummy, so it deserved another shot. I googled, of course.

Thank you, fudge scientists!

watch the thermometer for the chocolate fudge — Time to take it off the heat!

It states on the World Wide Web that fudge should reach a temperature between 237 and 240. That made sense. It was tricky to know what level of heat or flame to use for the seven minutes of cooking time in the fudge recipe directions we were using, and different stoves heat differently.

So I tried it with my candy thermometer. Ding, ding, ding, we had a winner! The first time I tried it with the thermometer, it only took 4 minutes for the fudge to reach this temperature. The second time it was ready after 8 minutes. I needed that thermometer!

chocolate fudge mixed and ready to pour in pan to cool

Let the chocolate fudge eating begin!

The only problem now is how to stop eating it. It’s a creamy, melt-in-your-mouth chocolate dream creation. And the tradition of chocolate fudge is back on our holiday menu once again for good.

I am so happy to have this little confection in our vegan recipe files. It’s a go-to holiday staple, but can also come in handy when you haven’t contributed to PI day at school. It’s quick, easy, and adaptable. You can add nuts (or PI numbers on top)! It’s perfect for Valentine’s Day, or Birthdays, too!

So, whether you’re headed to a party for your New Year’s Eve Celebration or staying home recovering from COVID like some of us😒, you can make this little treat for one and all. No dairy, no gelatin, all vegan chocolate fudge. ❤

It might not be tops on the healthy list, but it brings happiness!

P.S. Chocolate is said to be good for sore throats. So, I was going to test that out tonight! Until I came across this article. Oh well, another myth, making the rounds. But our fudge has no dairy, so I’m okay with it. I’ll eat it because it tastes so good. So, Auld Lang Syne and all that holiday cheer stuff. 😊 HAPPY NEW YEAR!! 💋🎉🔔⏳⏰

thehamptonsvegan

Favorite Chocolate Fudge

Easy chocolate vegan fudge recipe

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Prep Time 15

Cook Time 7

Total Time 22

Servings: 28

Course: Dessert

Cuisine: vegan

Ingredients Equipment Method

Ingredients

1/4 cup vegan butter (56 g) softened but not melted
1/2 cup soymilk (120 ml)
1 cup vegan chocolate chips (155 g/ or 5 1/2 oz.) or use uniformly chopped chocolate
1 tsp vanilla
1 1/4 cup sugar (250 g)
1/2 cup chopped walnuts (60g- optional) can be toasted for depth of flavor

Equipment

1 candy thermometer
1 digital scale optional

Method

Assemble all ingredients before starting.
Prepare a loaf pan with parchment paper to cover the bottom and the two short sides, allowing it to hang over the edges. This makes it easy to pull from the pan when cool. (Can use foil.)
Chop nuts, measure and chop chocolate (if not using chocolate chips), measure out vanilla, and measure butter. Let the butter soften. It's best to measure with a scale rather than cups.
Add soymilk and sugar to the saucepan and whisk together. Attach a candy thermometer to the side of the pan.
Turn the heat to medium and stir the milk and sugar. Stir occasionally to prevent scorching, until the thermometer reads 237-240 degrees Fahrenheit. (approximately 5-8 minutes or more).
Immediately remove from heat and quickly add chocolate, softened butter, then vanilla, stirring constantly. Then add in nuts, stir, and scrape into the prepared pan. Smooth the top and let it cool.
When cool, run a knife gently around the edges, if necessary. Remove from the pan with the help of the parchment paper, and chop into squares. Store in an air-tight container for up to 3 weeks at room temperature away from light and heat.
*Can be wrapped in cling wrap or foil, then placed in a zip lock bag and frozen for 3 months or more. When thawing, place in the refrigerator until thawed, then cut into squares to serve. Or chop, wrap each piece individually, and then place it in a zip lock and into the freezer for a piece of bite-size fudge whenever you need one!

desserts

Eating Oatmeal in Cookie Form, Yes Please!

A classic oatmeal cookie for all time.

It’s Time for the Step-by-Step Cookie Photos!

Vegan Classic Oatmeal Raisin Walnut Cookies

Ingredients

Method

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Chocolate Chip Muffins Can Make Things Better

Madeline Matlock’s Muffins!

More Muffins Please

Chocolate Chip Muffins

Ingredients

Equipment

Method

Notes

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Lemon Curd: Love the taste, Hate the name

What to make with your Lemon Dessert?

Let’s make Vegan Lemon Curd!

VEGAN LEMON CURD

Ingredients

Equipment

Method

Notes

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Because Sugar Cookies are so much fun!

But think of all the occasions for sugar cookies.

Let’s Get Started

Make Our Recipe Your Recipe!

Do You Need A Variety Of Cookies?

Sugar Cookies

Ingredients

Method

Notes

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And Who Doesn’t Love Chocolate Pudding?

But Can We Make A Good Vegan Chocolate Pudding?

Now let’s break it down:

CHOCOLATE PUDDING

Step 1

Step 2

Step 3

Step 4

Step 5

How easy is that?!

Chocolate Pudding

Ingredients

Method

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A Creamy Dreamy Rice Pudding For All

Are you a vegan who loves rice pudding too?

Simple shelf-stable ingredients for the win!

RICE PUDDING Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

For dessert, of course… but maybe breakfast too?

Creamy Dreamy Vegan Rice Pudding

Ingredients

Method

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Valentine’s Day Cookie Perfection

The traditional lovely Linzer cookie remains a favorite

Vegan recipe sharing with you

Another Valentine’s Day Favorite:

Lovely Linzer Cookies

Ingredients

Equipment

Method

Notes

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Chocolate Cream Candy, Like Cadbury- only better, cuz…VEGAN!)

But Wait!

We bring to you the Chocolate Cream Candy Creation!

To mold or not to mold

One more thing

Chocolate Cream Candy Creation!