Sweet Potato Chocolate Cake with Chocolate Sweets Frosting (vegan, oil-free)

Yes, a long recipe name. Worth every syllable, because this cake is a PPF sensation!

I know I’ve posted quite a few sweet treats lately. But, we are leading up to the holidays, and I’m still involved in the Earth Balance Holiday Bake-Off. So, dessert it is, kids!

So, what’s special about this chocolate cake?

I mean, it’s yet another chocolate cake. How many do we need?

Chocolate Sweet Potato Cake with Chocolate Sweets Frosting #vegan #wfpb #oilfree #dessert #cake #chocolate www.plantpoweredkitchen.com

You could say this one is special because it’s vegan, whole-grain, oil-free… and has nutrient-dense sweet potatoes in both the frosting and cake. But, I think it’s special in that the whole is far more than the sum of its parts. And, it’s special because of how readers are embracing it, and celebrating special family times with this recipe.

I was pretty fond of this recipe when I created it. My family was too. But, I truly didn’t know how all of you would feel about it. It’s not a classic chocolate cake with a hefty dose of sugar and fat. So, I wondered how well it would be accepted.

Chocolate Sweet Potato Cake with Chocolate Sweets Frosting #vegan #oilfree #cake #dessert #chocolate #dairyfree www.plantpoweredkitchen.com #plantbased

I had a fair idea through recipe testing, when one of my (very) oil-free-skeptical friends tried it for the first time. He didn’t know it was oil-free, and said he was shocked because it was one of the best chocolate cakes he had tasted! Then, other reports came in from testers – and now from many of you. Our facebook group has been posting pic after pic of this cake, and it’s become a bit of a sensation in the group!

That’s it, I couldn’t resist any longer. The recipe is now yours, all yours. 😀

I hope you love it! Don’t forget to enter the EB bake-off if you are thinking about it.

Thanks for your continued support of Plant-Powered Families and your generous reviews on amazon.

Dig in, guys! x Dreena

Chocolate Sweet Potato Cake with Chocolate Sweets Frosting #vegan #dairyfree #cake #dessert #chocolate #oilfree #plantbased www.plantpoweredkitchen.com

Chocolate Sweet Potato Cake with Chocolate Sweets Frosting

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This cake is sweetened partially with cooked sweet potato, which also adds moisture
and a tender texture. Pair it with the Chocolate Sweets Frosting (below), and you have a cake fit for a special occasion! Makes 1 cake layer (double the batch for a 2-layer cake).

3/4 cup peeled, cooked, and cooled orange sweet potato (see note)
1/2 cup plus 1 tablespoon water, divided
1/4 cup pure maple syrup
1 tablespoon balsamic vinegar
2 teaspoons pure vanilla extract
1 cup whole-grain spelt flour
1/3 cup coconut sugar
1/4 cup mini or regular nondairy chocolate chips
1/2 scant teaspoon sea salt
1/4 cup cocoa powder
1 teaspoon baking powder
1 scant teaspoon baking soda

Preheat oven to 350°F. Lightly coat an 8” x 8” brownie/cake pan or a 9” round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper. In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth. In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda. Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated. Transfer to the prepared pan, bake for 21–23 minutes, remove, and let cool on a cooling rack.

Sweet Potato Note: Orange sweet potato is a little sweeter and also a little looser than yellow sweet potato. I prefer orange in this recipe, but if you’d like to use yellow, add another 1–2 tablespoons of water, and another 1 tablespoon of maple syrup to
the wet ingredients to loosen slightly.

Chocolate Sweets Frosting

Yes, this frosting is made with cooked sweet potatoes! Once blended with rich nut butter and other  ingredients, it turns into a thick, irresistible frosting! Makes about 2 1/4 cups.

1 loosely packed cup peeled, cooked, and cooled sweet potato (see note)
2/3–3/4 cup coconut sugar or other unrefined sugar(see note)
1/2 cup cocoa powder
1/2 scant cup raw cashew butter or almond butter
1/4 rounded teaspoon sea salt
2–5 tablespoons nondairy milk (see tip)
1 teaspoon pure vanilla extract

Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 1–2 tablespoons of the milk, and vanilla extract in a blender or food processor and puree until very smooth. It’s best to use a blender or processor (versus a stand mixer) if using orange sweet potato, to fully smooth out the potato. Taste, and add more sweetener if desired, and also another 2–3 tablespoons of milk if needed to thin to preferred consistency (you may need more milk using yellow sweet potato as they aren’t quite as moist as the orange). Puree until smooth, scraping down the blender/processor bowl as needed. Puree until as smooth as possible. Transfer to a container and refrigerate until ready to use. Or, get a spoon and dig in!

Sweet Potato Note: I prefer using yellow sweet potato in this frosting, but this is still ridiculously delicious with orange sweet potato.

Coconut Sugar Note: Because coconut sugar does not have a fine texture, it’s useful to first process in a blender to make it powdery. If you have a high-speed blender, simply pulse a cup or more until powdery (reserve the extra for another use). If using a regular blender, process 1 1/2–2 cups of sugar with 1–1 1/2 tablespoons of arrowroot powder, until it becomes powdery.

Kitchen Tip: This is a thick frosting. If you want to thin out, add more milk. After refrigerating, you can also transfer to a mixer with a whisk attachment to add the milk and fluff up the frosting.

Idea: Add 1–1 1/2 teaspoons of orange zest or 1/2 teaspoon of pure almond extract for a slight cherry flavor.

Apple Nachos Supreme! + Earth Balance Bake-Off 2015

Happy November, and Happy World Vegan Month! <3

The holiday season will soon be here. Holy hannah the baking begins, aprons on!


This year, I’m honored to be one of the judges for Earth Balance’s 5th Annual Holiday Bake-Off!  I have the privilege of judging the competition this year alongside Chloe Coscarelli and Emily von Euw.

If you’re unfamiliar with the bake-off, it gives vegan bakers everywhere the opportunity to compete virtually for a chance to win incredible prizes. This year there are 4 categories: pies, savory baked goods, cakes/cupcakes, and cookies and bars.

I’ll be judging the pies category, and I’m also participating in an an Instagram “takoever” this week! So, if you’re on IG, follow me for more!


Some of you may be wondering… “Dreena, your recipes don’t use Earth Balance butter or coconut spread… what gives?” True. My current recipes utilize whole foods ingredients. However, I have used some of these products in my earlier cooking days. Plus, Earth Balance has a line of peanut butter products that I do use. Plus-plus… have you tried their popcorn? 😉

Seriously, my philosophy about eating vegan is that as a family we eat about 90% whole foods. I talk about this in Plant-Powered Families and Let Them Eat Vegan. So, while I cook and bake with whole foods ingredients, we also enjoy some convenience foods as a family. For instance, we use some store-bought vegan cheeses for school lunches and parties (as nut cheeses aren’t possible with nut allergies), and our girls love taking the Earth Balance popcorn to movies with friends! As a mom, I love that they can have these treats with their friends rather than feel they miss out at parties and events. In short, I’m delighted to be a part of this event. I always encourage a vegan choice, as diet is a journey.

Speaking of the popcorn, I’ll now share a timely (and fun!) recipe from Plant-Powered Families. These APPLE NACHOSE SUPREME will be a hit at holiday parties!


x Dreena

Apple Nachos Supreme! #vegan #glutenfree #soyfree #wfpb #plantbased #oilfree #dairyfree #healthy #snacks www.plantpoweredkitchen.com


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Your kids will LOVE this treat. It feels so festive and special, yet is pretty easy to pull
together and is quite healthy! You can customize with toppings you like best. (Don’t be intimated by the length of the recipe, it’s just to give details, and I offer short-cuts!)

Spiced Caramel (see note for quick-fix option):
1/2 cup pitted dates
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 scant teaspoon sea salt
1/8 teaspoon allspice (optional)
1/4 teaspoon vanilla bean powder (or 1/2 teaspoon pure vanilla extract)
1/3 cup plus 2–3 teaspoons water

Apple Base:
3 apples, cored and sliced into thin rounds
2 teaspoons lemon juice

3–4 tablespoons nut butter of choice or peanut butter (see note)
1 1/2–2 cups popped popcorn (can pop yourself or use storebought)
3–4 tablespoons nondairy chocolate chips
2–3 tablespoons chopped nuts (optional)
2 tablespoons cranberries or raisins (optional)
2 tablespoons unsweetened shredded coconut
1 recipe prepared Spiced Caramel (or brown rice syrup, as in note)

To make the spiced caramel: Puree the dates, cinnamon, nutmeg, sea salt, allspice, vanilla bean powder, and 1/3 cup of the water in a blender or small food processor (I use the Blendtec twister jar, which is the perfect size for this small batch—you can also use a mini food processor but it may not get as smooth). If it’s difficult to get the mixture moving, add another teaspoon of water, and more if needed. (Try not to add too much at once, or the mixture could become too thin.) Puree until completely smooth. Once smooth, transfer to a small zip-top bag (to later pipe onto the nachos). To make the apple base: Toss the apples in the lemon juice. Arrange on a large plate. To assemble with toppings: Add the nut butter to a small zip-top bag. Seal the bag, and push/twist all the nut butter to one end. Snip the smallest piece off a corner and you can then pipe the nut butter over the apples. Alternatively, you can gently warm the nut butter and drizzle with a spoon. Distribute the popcorn, chocolate chips, nuts, cranberries, and shredded coconut on top of the apples, as desired. Finally, take the prepared caramel in the zip-top bag, seal the bag, and twist/snip off a small corner. Drizzle over the apple nachos. Serves 3-4.

Caramel Note: For a quick fix, substitute brown rice syrup for the caramel. Use 1/4–1/3 cup, and you can choose to stir in some of the spices, or leave as is.

Serving Suggestion: I like to drizzle one layer of nut butter on top of the apples, to help the toppings stick, and then a drizzle of the caramel last—it looks so lovely! You can switch it up, using the caramel first and then the nut butter last if you like. Also,
another option is to make a nut caramel, blending the nut butter straight into the date caramel. You may need to add a touch more water to get it moving in the blender (depending on your blender).

Kitchen Tip: These are best served soon after making. The lemon juice will help preserve the color of the apples, but not for long. You can prepare the date caramel in advance, and get the ingredients prepped in advance, then simply assemble before serving.

Apple Nachos Supreme! #vegan #dairyfree #healthy #snacks #dessert #wfpb #glutenfree #oilfree www.plantpoweredkitchen.com

So… do you have an original recipe that you think is a contender for the bake-off? I encourage you to submit it

Don’t miss any goodies! Subscribe to my emails for recipes, giveaways, and more.

Photos: Plant-Powered Families Book Signing

Last weekend was my first book signing for Plant-Powered Families – at MeeT restaurant. MeeT has only been open since last August, and is already a wildly popular vegan and gluten-free restaurant in Vancouver. If you are local, you must get in for some delicious plant-powered food!

Today I thought I’d share some photos from the event…

We had a gorgeous sunny Saturday morning, stacking up the books:

Plant-Powered Families Book Signing - MeeT Restaurant www.plantpoweredkitchen.com

Putting out the food samples, we had Crazy Brownies, Red Lentil Hummus, Southwest Quinoa Salad, and Almond Zen Granola (all from PPF, of course).

Plant-Powered Families Book Signing - MeeT Restaurant www.plantpoweredkitchen.com

Our eldest daughter (Charlotte) helping set out the food. Those of you that have Vive le Vegan from 2004 – yep, that’s her!

Plant-Powered Families book signing www.plantpoweredkitchen.com

Crazy Brownies moment. Make them, k? They are quickly becoming one of the ‘hot’ recipes in PPF.

Crazy Brownies from Plant-Powered Families book signing www.plantpoweredkitchen.com

Squeezing in some of my other titles….

Plant-Powered Families book signing www.plantpoweredfamilies.com

SURPRISE! Elsa made an appearance. Yes, Frozen still alive and well in our household.


Where is that recipe?…

Plant-Powered Families Book signing www.plantpoweredkitchen.com

Catching up with Laura Simonson, and meeting Anna Pelzer

Plant-Powered Families book signing www.plantpoweredkitchen.com

Signing books…

Plant-Powered Famlies Book Signing www.plantpoweredkitchen.com

Meeting beautiful local mamas Tara and Denise (from our Plant-Powered Families FB group)…


um, I think Denise and I are sisters separated at birth…


Funny side-story: I come from a family of 6 girls, all with “D” names. Denise has 4 daughters, all “D” names. Whaaaaat? Right?!!

and Tara wins the FABULOUS Hippie Foods door prize!

Hippie Foods Prize awarded! At Plant-Powered Families book signing www.plantpoweredkitchen.com

After the event, I settle in with the fam for a delicious lunch at MeeT. Elsa joined us. 😉


And, MeeT surprised us with lunch ‘on the house’! Awesome. We love this place.



Thanks to MeeT for hosting my signing. Thanks to my family for supporting me, as always. And, thanks to those of you that joined us for the fun.

Have you been to MeeT restaurant? What’s your favorite menu item?

photo thanks to Jackie Picard :)

“Raisinet” Cookies (vegan)

Halloween was quite a success here. Success meaning my kids had a blast collecting candy… success really meaning they didn’t eat 99% of the candy!

One of my strategies for candy-holidays (Halloween, birthday parties, etc) is to offer the girls some better vegan treats, either storebought (ex: ice cream sandwiches) or a homemade goodie. I often make my pumpkin chia pudding or candy apples for Halloween, but this year, I baked cookies.

"Raisinet" Cookies by Dreena Burton #vegan

I’ve been baking these Raisinet Cookies from LTEV lately, and posting pics on instagram. I promised to share the recipe, and just realized this is the sweetest time to do so! Bake up a batch, and see how easy it is to swap out that junk your kiddos might be hoarding in their rooms.

Note: The original recipe in LTEV does not have an oil-free option, but I’ve included one here. Do not simply substitute applesauce. It is not the answer to replacing oil in all recipes, and particularly not in cookies. With most cookies, you want to retain a slightly chewy, crisp texture – and applesauce will make them moist. So, include some whole-foods fat, here I’ve used some nut butter, with a few other simple modifications (all noted below). :)

"Raisinet" Cookies by Dreena Burton #vegan

“Raisinet” Cookies

link to print/share recipe

If you were once a fan of Raisinets (or Glosette Raisins), you’ll love these cookies! Of course—chocolate-covered raisins! They capture the flavor and texture of that chocolate and raisins combination, in a satisfying vegan cookie.

1 cup sifted spelt flour

1⁄3 to 1⁄2 rolled oats (see note)

1⁄4 cup unsweetened cocoa

1 teaspoon baking powder

1⁄4 teaspoon (rounded) baking soda

1⁄4 cup raisins

1⁄4 cup vegan chocolate chips (smaller-size chips are good, such as the Enjoy Life brand)

3 tablespoons coconut sugar (or other unrefined sugar; use just 2 tbsp oil-free version, see note)

1⁄4 teaspoon sea salt

1⁄3 cup pure maple syrup (+ another 1 tbsp for oil-free, see note)

1 teaspoon blackstrap molasses

1 1⁄2 teaspoons pure vanilla extract

1⁄4 cup neutral-flavored oil OR 3 – 3 1/2 tbsp nut butter (ex: almond butter, see note for oil-free)

Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a bowl, combine the flour, oats, and cocoa, sifting in the baking powder and baking soda. Add the raisins, chips, sugar, and salt, and stir well. In a separate bowl, first combine the maple syrup with the molasses and vanilla, then stir in the nut butter/oil until well mixed. Add the wet mixture to the dry, and stir until just incorporated. Place spoonfuls of the batter (about 1 tablespoon each) on the prepared baking sheet and flatten a little. Bake for 11 minutes. Remove from the oven, let cool on the pan for just a minute (not much longer, to prevent drying), then transfer to a cooling rack.

Oats Note: Using 1⁄3 cup of oats will give a slightly softer cookie that spreads a little more when baking. Using 1⁄2 cup will give a firmer cookie treat.

Oil-Free Note: For the oil-free adaptation, you will need to reduce the dry sweetener slightly and increase the liquid sweetener. So, use just 2 tbsp coconut sugar, and add another 1 tbsp of maple syrup. Start with 3 tbsp nut butter, and add the extra 1/2 tbsp if needed to bring the batter together.

(p.s. Before Halloween I did an interview with the fabulous Brian Patton, aka The Sexy Vegan about Halloween. Have a listen if you want to hear our chat. And if you don’t want to listen to candy talk, you will want to hear the first half of his podcast. He gives the BEST overview of vegan cheeses – reviewing vegan cheeses of the past, present, and exciting vegan cheese days ahead! It’s a bit like a ‘Cheesy’  Christmas Carol!)

Ok, that’s all for today. Hope you love the cookies! There are always more waiting. :)

x Dreena

Review & Giveaway: Gourmet Creations spreads (vegan and gluten-free)

Usually when I post about a new dip or spread, it’s a variation on hummus. And, when grocery shopping I rarely find vegan spreads that aren’t hummus. You guys know I love my hummus, but sometimes we want a dip or spread that uses vegetables, or with different flavor combinations not typically found in hummus.

Gourmet Creations Spreads and Dips #vegan #glutenfree #nutfree

Enter Gourmet Creations! This is a local company (based in Langley, BC), that produces a line of plant-based, gluten free spreads and dips. When they reached out to ask if I’d review their line, I was most interested.

Gourmet Creations has six varieties of vegetable- and bean-based spreads that are all plant-based, gluten-free, and nut-free. The flavors are:

  1. Carrot-Ginger
  2. Black Bean Salsa
  3. Red Pepper
  4. Butternut Curry
  5. Mexican Chili
  6. Sundried Tomato

Review Summary

Taste: Overall, the collection of dips are flavorful without being too salty. Most have a tangy flavor, and several have spicy notes.

Ingredients:  Their flavor and ingredient combinations are quite unique. While red pepper and black bean dips are not uncommon, I don’t think I’ve ever seen a “Carrot-Ginger” or “Butternut Curry” spread in a store. Also, Gourmet Creations includes some unexpected ingredients within each flavor. The Red Pepper spread has quinoa as one of its ingredients. The Carrot-Ginger spread includes sunflower seeds – so unique! I also liked how the Mexican Chili has chickpeas that had been crushed or chopped to add body to the spread, a nice textural touch.

Favorites: My favorite spreads were the Butternut Curry, Sundried Tomato, and the Mexican Chili. The sundried tomato spread works particularly well spread on sandwiches and wraps for lunches. I gently heated the Butternut Curry spread, as it reminded me a little of a butternut squash soup, but obviously thicker and with more tang. The Mexican Chili was good straight up with tortilla chips.

Family-Friend Factor: As a mom, I’d say that these dips are best suited to more mature palates, as most have some spicy tones. However, diet is learned. I remember being so surprised to witness my friend’s toddler scooping salsa straight from a jar! So, I guess it depends on how much spice you generally eat in meals. The spiciest dips (to me) were the Carrot-Ginger and Butternut Curry. I think the Red Pepper dip had the mildest flavor. (I used the red pepper dip in a quinoa bowl with avocado and served it to our 13-year old – she really enjoyed it.)

Gourmet Creations dips and spreads #vegan #glutenfree #nutfree

Serving Suggestions: Often when we buy dips and spreads, we simply think to pair them with tortilla chips, rice crackers, or pita breads. There are so many other ways to enjoy these dips. Here are some of my ideas…

  • Red Pepper Dip – As mentioned, I used it in a quinoa bowl, but you could also work it into hot pasta or use as a base for pizza.
  • Sundried Tomato – This was my favorite spread for sandwiches, but I also tried it in these cucumber bites, hollowing out about 3/4 of the centre (not all the way through) and filling with the spread. Do something similar with mini-peppers, makes a great snack or party appetizer.

Gourmet Creations Sundried Tomato Spread #vegan #glutenfree #nutfree

  • Butternut Curry – Put an autumnal, ethnic spin on pizza, spreading as a base and topping with roasted vegetables and cashew cheese. Or, thin it out with coconut milk and mix it through steamed veggies like cauliflower, parsnip, and winter squash.
  • Mexican Chili – I liked this one straight up with tortilla chips, but it would be terrific mixed with quinoa and stuffed in taco shells,
  • Black Bean Salsa – Try this in stuffed baked potatoes. I’d use a combination of sweet potatoes and white potatoes, add a little of the salsa, some green onions, chopped red pepper, top with vegan cheese if you like and bake.
  • Carrot Ginger – This spread was lovely on this toasted gluten-free bread (below), and even better with a layer of cashew cheese. Gourmet Creations Carrot Ginger Dip #vegan #glutenfree #nutfree

I’m sure you could come up with other serving ideas. And… you have the chance, since Gourmet Creations is offering 2 boxes (12 dips) as a giveaway! To enter, leave a comment telling us which dip you’d like to try, or one of your serving ideas.

Since these dips need to be refrigerated, contest is open to resident of BC, Alberta, and Saskatchewan. For more details about Gourmet Creations spreads and their tasting events in your area, visit their site.

a Rafflecopter giveaway

Disclosure: Gourmet Creation send samples of their spreads for me to try, and I was compensated for my time to review and host this giveaway. All opinions expressed are my own and not influenced in any way.

14 Recipe Ideas for New Year’s Eve!

As we clue up 2013, I thank you for being part of this community. I value your engagement through comments and feedback, and also your support and generous compliments. Let’s enjoy much more plant-powered goodness in this coming new year!

14 party ideas to ring in a healthy, compassionate 2014!

Whether you are having a quiet night at home, or celebrating with a new year’s eve party, I have a vegan recipe round-up to make your evening delicious!

Here are 14 party food ideas to help you ring in a healthy, compassionate 2014!

The countdown (in no particular order other than ending with a dessert!)…

14. Wonder Spread. I just posted this one, so you probably don’t need reminding. Actually, maybe you do! Make it! It’s scrumptious slathered on some great artisan breads – or for baked potatoes. You could also thin it out and toss into quinoa or drizzle over broiled asparagus or steamed broccolini.

Wonder Spread - by Dreena Burton, Plant-Powered Kitchen

13. Rawesome Nut Dip. Serve it a bowl with crackers (raw or otherwise), or tucked into mini bell peppers, endive leaves, or cherry tomatoes. Or, use it as a filling for rolls for finger food (ex: baked mini phyllo rolls).

12. Creamy Artichoke Dip.  I know I’ve talked about this one a lot, but that’s only because it is freaking amazing, and readers are LOVING it!

photo credit: 86lemons.com

11. Falafels with Smoky Tahini Sauce.  I served these for a holiday get-together one year, along with the Quinoa Nicoise (in LTEV), and the Lemon-Rosemary Potatoes and Creamy Hummus (both from Vive le Vegan!) – HUGE hit!

10.  Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream These are so incredibly tasty, your guests will deem you some sort of flavor wizard that has revitalized their tired holiday tastebuds! Definitely a dish to impress (but not that difficult to make)!

Black Bean, Sweet Potato, Quinoa Croquettes with Pumpkin Seed Chipotle Cream

9. Mini-Burgers. Take a favorite burger recipe, and make mini-patties, for sliders, or for dipping. Try Mediterranean Bean Burgers from LTEVNutty Veggie BurgersMushroom Pecan Burgers, or the now very popular Umami Almond Burgers!


8. Chickpea Salad Rolls. These are fresh and fast, and the salad mixture is a little like a mock tuna salad, but far lighter without vegan mayo.  Roll in leafy greens like chard, romaine leaves, or steamed collards, in rice paper rolls, or make into more elegant finger sandwiches.

7. Moroccan Bean Stew. If you are having a cozy, homey New Year’s Eve and want a soup, this is one of my favorites. It is special and elegant enough to serve to guests, and is also delicious paired with breads with the  from LTEV.

Moroccan Bean Stew

6. Vegveeta Dip. I need to say little other than – YUMMY! 😀  Mix in a few spoonfuls of salsa, and serve up with tortilla chips. Easy as that.

5. Cannellini Bean Sweet Potato Hummus. There is a hummus for every occasion! For New Year’s Eve, skip the traditional puree and try this sweet and smoky version. This recipe is a bit of a hidden gem, give it a try! Roasted Red Pepper Almond Hummus is another goody.

4. Kale Slaw.  Even less adventurous foodie guests will enjoy this salad because the dressing coats the ingredients so scrumptiously!  The 3-Bean salad pictured would also be a great potluck salad – so simple you could throw it together last minute!

Kale-Slaw and 3-Bean Salad, Dreena Burton, Plant-Powered Kitchen

3. Jerk Chickpeas or Chickpea Ratatouille. Have either dish potluck style with tortillas, rice, and avocado – you’re set!

Chickpea Ratatouille, by Dreena Burton, Plant-Powered Kitchen

2. Creamy Cashew Dip. Most folks are little tired of sugar-laden cookies at this point in the holidays. This dip is lightly sweetened, and pairs well with fruit. Also, those Softly Spiced Nuts peeking out in the bottom right hand corner make a fine nibbly New Year’s Eve party snack!


1. Easy, Healthy Dessert Bars. If you’d like to make a cookie treat, but want something healthier, opt for Frosted BrawniesRaw Chai Bars with Creamed Cheese Frosting, or the new Vanilla Bean Almond Fudge. All will satisfy your sweet tooth, all very easy to make!

Raw Chai Bars with Coconut Cream Cheese Frosting - photo by Lisa Pitman
Photo credit: Lisa Pitman, veganculinarycrusade.com

These are all very omni-friendly recipes too. Nothing too unusual for those new to plant-based dishes. Just some really good food… made with really good ingredients!

Wishing you a blessed and healthy New Year! What plant-powered dishes are you making to ring in 2014?  xx

Raw Strawberry Pie (vegan, raw, gluten-free, oil-free)

We are fortunate to enjoy the celebrations for BOTH Canada Day and the 4th of July! We live close to the U.S. border, so we have our own local festivities and fireworks for July 1st, and then take in the fireworks for Independence Day the following weekend.

Raw Strawberry Pie #vegan #glutenfree #raw www.plantpoweredkitchen.com

When a reader shared her recent love and photo of my Raw Strawberry Pie on my facebook page recently, I knew I wanted to post there recipe for you soon. I’ve been in such a flurry with end-of-year recitals, rehearsals, parties, and school activities that it just occurred to me that our holiday weekends are almost here! This pie from Let Them Eat Vegan is absolutely perfect. Not only is it seasonal, beautiful, fragrant and delicious – there is no cooking required! While that isn’t a problem for me (we’ve had weeks of cool temps and rain), I figure many of you aren’t interested in actually baking a pie!

But how about just making a pie? No heat required for this gorgeous, crowd-pleasing, bursting-with-summer-fresh-flavor pie! The recipe follows, along with a few other ideas for your Canada Day and Fourth of July parties.

Raw Strawberry Pie  by Dreena Burton #vegan #raw #glutenfree www.plantpoweredkitchen.com

Raw Strawberry Pie (photo credit: Nicole Axworthy) gluten-free, raw, soy-free, sugar-free

Click through to print/share this recipe

One summer after picking buckets full of local ripe strawberries, I wanted to make a pie deserving of their glorious, fresh flavor. I created this pie, and it did the strawberries proud!


1 cup raw pecans

3/4 cup raw walnuts

1 cup (packed) pitted dates

¼ tsp (scant) sea salt

1/4 tsp cinnamon


3 cups fresh strawberries (measured whole if small, or cut in half if large; these are for filling, you will need extra for garnishing if desired)

3/4 cup raw cashews, unsoaked (see note)

3-4 tbsp raw agave nectar (can substitute pure maple syrup if preferred; start with 3, adjust to taste)

1 tsp freshly squeezed lemon juice

Couple pinches sea salt

1 tsp lemon zest (stir in after pureeing)

Extra strawberries for garnishing, optional

Lightly oil a pie plate with coconut or another oil. Prepare the crust: Place all the crust ingredients in a food processor and pulse briefly until crumbly and the mixture will hold together when pressed with your fingers. Transfer the mixture to the prepared pie plate, pressing it evenly into the pan. Prepare the filling: Place all the filling ingredients, except the lemon zest (and starting with 3 tablespoons of the agave nectar/maple syrup), in a high-powered blender (I use Blendtec). Puree for a minute or so at medium-high speed until completely smooth and no texture of the cashews remains. Taste, and add the remaining tablespoon of agave, if needed, to sweeten, and puree again. Once smooth, stir in the lemon zest. Pour the filling into the crust, then cover with aluminum foil or plastic wrap and place the pie in the freezer for at least 5 to 6 hours to set. After this time, the pie will be partially set, but can be sliced. You can freeze it longer, and remove the pie about 20 minutes before serving, to slice easily. Serves 6-8.

Ingredients 411: It is preferable to use unsoaked cashews because they have less moisture, and then can absorb some of the moisture from the strawberries as the pie sets. If using local seasonal berries, they tend to be softer and juicier than imported. Opt for another 2 tablespoons of cashews to help absorb the extra juices.

Did I mention some other party food ideas? Yes!…


Raspberry Pudding Parfaits!: Layer my Raw Raspberry Almond Pudding as parfaits with non-dairy yogurt OR Lemon-Scented Whipped Cream (LTEV) along with fresh raspberries and/or blueberries!

Strawberry-Goji Smoothies: Easy-peasy, brighten up with a few fresh berries on each, voila!

Ice Cream Cookie Sandwiches: Have you forgotten about my Snifferdoodles? Ok, keep it classic with chocolate chip cookies if you must. 😉

Apple-Of-My-Eye Pie: Nothing more American than apple pie, right? Us Canucks love it too.


Chickpea Ratatouille: It’s certainly bright and colorful and boasting red. Maybe add a bowl of blue corn chips on the side for a 4th of July potluck?

Thai Chick-Un Pizza: Ok, this has no particular Canadian or American theme, but hey, it’s great party food. And ridiculously delicious. There!

Veggie Burgers: Hearty recipes for burgers that HOLD together, and are full of flavor!

Dips: From a Creamy Artichoke Spinach, to Hummuses (Hummu? Hummi? we need a plural, people!), and Olive Tapenade, this dippy gal has got you covered!

Too hot to Cook?: Try one of these cool, hearty salads – OR – quickly transform your greens, leftover grains, and spuds with these no-cook pasta sauces.

What are you doing for your holiday weekend? Do you have any other easy, festive food ideas to share? Have fun! :)

(p.s. Don’t miss any plant-powered updates, subscribe here!)

Vegan Pumpkin Cake and Fluffy Dairy-Free Macadamia Mallow Frosting

Today I’m introducing you to my Pumpkin Cake from LTEV – and my Fluffy Macadamia Mallow Frosting.  I think it’s time you two get better acquainted.  I figure since so many readers are emailing and tagging me on facebook about this cake… and since I am feeling like giving away a few things (hint, hint, stay tuned!)… I am sharing this MOST delicious cake and frosting recipe for your holiday parties!

Before getting to the recipe, I must mention that this cake has become my own personal go-to cake in the past couple of years.  I will always choose it when (1) it’s seasonal and (2) the guests (or recipient) loves pumpkin.  As with ALL my recipes in LTEV, this cake is made without ANY white flour.  It uses whole-grain spelt flour, and also a minimal amount of oil.  The frosting isn’t sugary/sickly, but rather creamy delicious… the stuff frosting dreams are made of!

If you have LTEV, you will recognize this photo below of the same cake recipe.  This was taken by Hannah Kaminsky, and that particular shot we chose the “Cooked Vanilla Frosting” for the cake.

Pumpkin Cake by Dreena Burton #vegan


In the photos I’ve taken, we have the Fluffy Macadamia Mallow Frosting. See???  It really is fluffy and fabulous! :)

Enjoy the cake, and stay tuned for more goodies – including a sneak peek of a few of the photos of the “Plant-Powered 13” holiday bonus recipes!  What’s that?  Check out the details here.  Thanks to those of you that jumped in on the offer already, you will soon be able to enjoy: Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars, Almond Zen Granola, Green Goddess Dressing, Creamy House Dressing, Black Bean Soup with Sweet Potatoes, ‘Sweet’ Balls (don’t be fooled, these are savory not sweet!), Presto Pistachio Pasta, Macnificent, Sticky Almond Blondies, Coconutty Cookies… and a few more!  All these new recipes are made without ANY processed vegan substitutes, without ANY white stuff, and are also oil-free (but don’t worry, flavor is NOT sacrificed)!


Pumpkin Cake soy-free, wheat-free RECIpage link to print/share

This cake is a new family favorite. Moist and just lightly spiced with traditional pumpkin pie spices, it is absolutely ideal for an autumnal party or birthday, or as part of a Thanksgiving menu. But it is so delicious, you may want to make it other times of the year!

2 ¼ cups sifted (or light) spelt flour (see note)

1/2 cup + 2-4 tbsp unrefined sugar (see note)

2 tsp baking powder

½ tsp baking soda

½ tsp sea salt

1 tsp cinnamon

¼ tsp freshly grated nutmeg

1/8 tsp allspice

Few pinches ground cloves (about 1/16 tsp)

¾ cup pure pumpkin puree (not pumpkin pie mix; see note for oil-free)

1 cup plain or vanilla non-dairy milk (see note for oil-free)

¼ cup pure maple syrup

2 tsp pure vanilla extract

1 tbsp freshly squeezed lemon juice

¼ cup neutral-flavored oil (or another 3 tbsp of pumpkin puree mixed with 2-3 tbsp milk, see note)

Preheat the oven to 350°F. Lightly oil two 8-inch round cake pans, and line the bottom of each with parchment paper, if desired.  In a large bowl, combine the flour, sugar, salt, cinnamon, nutmeg, allspice, and cloves, sifting in the baking powder and baking soda. Mix well.  In a separate bowl, whisk the pumpkin puree with the milk, maple syrup, vanilla, and lemon juice. Add the wet mixture to the dry, along with the oil, and mix until just incorporated.  Pour the batter evenly into the prepared pans. Bake for 24 to 27 minutes, or until a toothpick inserted in the center of each comes out clean.  Remove from the oven and let cool in pans on a cooling rack.

If This Apron Could Talk: To adapt this cake to cupcakes, line about 20 compartments of a muffin tin and fill about halfway with the batter. Bake in a preheated 350°F oven for 16 to 18 minutes (test with a toothpick). Also, because this batter is quite healthful, the cupcakes can double as muffins. You can add chopped walnuts or pecans to the batter to make the muffins a little heartier, and fill the liners a little fuller, if you like, than you would for cupcakes (in this case, bake a minute or two longer).

Savvy Subs and Adds: If you’d like to use wheat flour in this recipe, you can substitute 2 cups (with a light hand measuring that second cup) of whole wheat pastry flour.  I like this batter with the 1⁄2 cup + 2 tablespoons of sugar. But if you want it just a touch sweeter, add the extra 2 tablespoons of sugar. If frosting this cake with the Fluffy Macadamia Mallow Frosting, try topping with a sprinkling of chopped, toasted macadamia nuts. As this cake is slightly reminiscent of a carrot cake, you might opt to use another frosting (such as the No-Butter Cream Frosting, and add a few tablespoons of raisins and/or chopped toasted walnuts to the batter.

Oil-Free Note: If you’d like to make this oil-free, use another 3 tbsp of pumpkin puree mixed with another 3 tbsp of milk.


Fluffy Macadamia Mallow Frosting gluten-free, soy-free  RECIpage link to print/share

This frosting has become one of my all-time favorites. It be- comes thick and mallowy, and just slightly sweet. Really, I can eat it with a spoon. Truth be told, I usually stow enough away in the fridge so I can do just that! This recipe makes enough to frost one single-layer cake, so be sure to double the recipe for a double-layer cake or for twenty-four cupcakes.

1/2 cup + 2-5 tbsp cream from can of regular coconut milk (cream only, refrigerate overnight before using)

1/8 tsp sea salt

1/2 – ¾ cup powdered sugar (use an unrefined sugar and blend into a powder, see note)

1 vanilla bean, seeds scraped out (see PPP Tips, p.<>)

2 ½ – 3 tbsp macadamia nut butter (see note)

¼ – 1/2 tsp xanthan gum

Open the chilled can of coconut milk, without shaking or otherwise tipping much. You want to keep the cream solids as separate from the watery liquid as possible. Use a spoon to scoop out the thick cream into the bowl of a stand mixer (see note). You will get about 1⁄2 cup plus 2 to 4 tablespoons (see note). Get as much thick cream as you can without diluting it with the watery liquid sitting underneath. With the wire whip attachment, whip the cream at high speed for a minute or two, until it thickens and becomes fluffy. Then add the salt, sugar, vanilla seeds, and macadamia butter, and slowly bring the mixer to a high speed again to incorporate.  Stop the mixer, add the xanthan gum, and mix slowly to incorporate. Then whisk again at high speed for 30 seconds or so, until thickened (this will thicken more with chilling).  Transfer to an airtight container and refrigerate until ready to use. This frosting keeps for several days without deflating.  Makes 1 1/4 – 1 1/2 cups.

If This Apron Could Talk: You really need a mixer for this recipe. Don’t try whisking by hand; the speed of the mixer is essential for whipping the thick, separated coconut milk.

Ingredients 411: Depending on how much thick cream you extracted from the can of coconut milk (without using any of the liquid), you may need more or less xanthan to help keep it firm for frosting. Usually about 1⁄4 teaspoon will do, but feel free to use a little more, up to 1⁄2 teaspoon. The frosting will also firm more after refrigerating.  I like this frosting with 1⁄2 cup of sugar, or sometimes up to 3⁄4 cup. If you like a sweeter frosting, add another few tablespoons of powdered sugar to taste, but not too much. The beauty of this frosting is its creamy-mallowy texture that is not overly sweet.

Savvy Subs and Adds: This frosting can be made without powdered sugar (substituting raw agave nectar, brown rice syrup, or pure maple syrup), but with some changes. Using maple syrup or agave, use 1⁄4 to 1⁄3 cup; and for brown rice syrup, 1⁄3 to 1⁄2 cup. Then, if you want it sweeter, consider using a pinch of stevia to heighten the sweetness, as using much more liquid sweetener will thin out the frosting. You will need more xanthan gum to keep the frosting stable. Use close to 3⁄4 teaspoon (don’t go overboard, the frosting will firm more with chilling).  Vanilla seeds are really pretty in this frosting! But if you don’t have a vanilla bean, feel free to substitute 1⁄2 to 1 tea- spoon of pure vanilla extract.

Powdered Sugar Note:  You can easily make your own organic powdered sugar. To do so, use a blender and combine 11⁄4 to 11⁄2 cups of unrefined sugar with 1 tablespoon of arrowroot powder or cornstarch. Blend on high speed until powdery, scraping down the jug once or twice. The arrow- root or cornstarch may not be needed with a very high-powered blender such as a Vitamix.

Have you ever made a frosting with coconut milk?  What is your favorite vegan cake and frosting recipe?

Sugar-Free Vegan Caramel Apples

Did you love caramel and candy apples as a kid?

Sugar-free caramel apples by Dreena Burton, Plant-Powered Kitchen #vegan #glutenfree

I sure did, though as a juvenile junk-food-junkie, I opted to eat the caramel or candy – but leave the apple behind (so sad)!  Don’t believe this ‘Queen Bean’ had such a penchant for junk? … Proof that my sweet tooth started pretty darn early… frosting was my gateway to mars bars, fun dip, Mackintosh’s toffee, and pixy sticks.

2 year old sugar boost!

These days I prefer a treat without the processed sugars, chemicals and colors… and a caramel apple that won’t pull out a filling! (The candy of my youth has provided comfortable living for quite a few dentists!)

In my prevegan days, I once made more traditional caramel apples. They were messy, sticky, and SO much clean-up. I can assure you these caramel apples are far easier – yes, some prep and cleaning, but much simpler.

These apples are made with a date caramel, which is pretty effortless compared to stovetop caramel – it just requires a couple of steps (soaking the dates, then draining and processing with a few other ingredients).  Once the caramel is made, you smooth a layer around your apples of choice, and add a coating (if you like).  Here is the caramel, up close!

Let’s talk about the apples for a moment…

I think one of the reasons I never cared much for the actual apple part in those candy and caramel apples of my youth is because it was typically a McIntosh apple.  I’m not a fan of McIntosh apples to begin with – a little sour and mealy for my liking, I prefer a crisp, crunchy, sweet apple like Gala, Fuji, Spartan, or Sweet Orin.  So, as a kid, to bite through a sweet, sticky caramel coating into a sour apple… not my idea of food fun.  Might be appreciated by older kids and adults, but for me – did NOT work.

You can choose any apple you like for these treats, but I opt for one of the sweeter, crisper varieties mentioned above.  Then… for coatings.  In these photos you’ll see I”ve used coconut (unsweetened), and also grated chocolate (use a vegetable peeler to get some shavings from a chocolate bar).  Obviously if using the dark chocolate these apples aren’t entirely sugar-free – but with a good quality, higher cocoa content dark chocolate, the sugar content is much lower than a milk chocolate.  Then, do you see the other coating?  That is almond meal!  I think it is fabulous with the caramel. You could also combine the almond meal with dark chocolate, that would be incredible. At first, I wasn’t sure if the almond meal would fly, but it DOES.  And, because it is much finer than chopped nuts, it holds to the caramel very well!

I think I’ve talked enough, it’s time to snack! Enjoy…

Healthy, Sugar-Free Vegan Caramel Apples gluten-free, soy-free, oil-free

RECIpage link to print/share

1 1/2 cups pitted dates, lightly packed

1/2 cup plain non-dairy milk (to soak dates)

3 1/2 – 4 tbsp raw cashew butter (see note and can substitute)

1 tsp pure vanilla extract (or the seeds scraped from 1 vanilla bean)

1/8 tsp (rounded) sea salt

couple pinches freshly grated nutmeg (optional)

4-6 organic apples (or more, depending on size)

popsicle sticks or spoons

Coatings: unsweetened shredded coconut, grated chocolate, mini chocolate chips, chopped dried cranberries, almond meal!, chopped pecans, etc.

First, combine the dates with the non-dairy milk in a bowl.  Let soak for about an hour.  Then, drain the dates, gently pushing the excess milk through a sieve.  In a food processor, combine the dates with the cashew butter, vanilla, and sea salt (and nutmeg, if using).  Process until very smooth, scraping down the processor bowl as needed, and puree again.  This will take several minutes.  Transfer to a container and refrigerate.  When ready to coat your apples, insert a popsicle stick into the stem end of each apple (if you don’t have any sticks handy, try inverting a spoon so you insert the handle into the apple and you hold the rounded ‘spoon’ end).  Then, simply lift the apple and use a butter knife or spatula to coat your apples with the caramel (not too thick as the caramel is very sweet, but thick enough for it to be substantial and for the toppings to adhere).  Place in a container or on a tray or baking sheet lined with parchment paper, and serve, or refrigerate for up to a day before serving.

Nut butter Notes:  I really like raw cashew butter in this caramel for a couple of reasons.  First, it is a very thick/dense nut butter, so it helps make the caramel a little thicker.  Second, it has a mellow, soft taste that works well in this caramel.  But, you could substitute regular cashew butter, or raw/regular almond butter, or macadamia butter.  So, for best flavor I’d choose either cashew, almond, or macadamia nut butter.  If you have a nut allergy, you can either opt for sunflower butter (and maybe add some cinnamon or pumpkin pie spice – it IS pumpkinfest! – to the mixture to bump up the flavor), or omit altogether and just have a date paste.  This also works if you want to reduce the fat content in the caramel – you can either reduce the nut butter or omit it altogether.

Kitchen Tip:  This makes a softer caramel, easy for spreading.  If you’d like a firmer caramel, simply omit the soaking step, and combine the dates with the cashew buttter (or other nut butter), using the full 4 tbsp (1/4 cup).  The mixture will form into a ball in the food processor.  You can use it to roll for little chewable caramels for children that can be left as is, or coated in grated chocoate (or ground chocolate chips).

Leftovers?: If you have leftover date caramel, it can be kept in a container, refrigerated, for a week or longer.  Use it as a spread for toast, sliced apple or pear, muffins, crisp breads, etc.

Have you ever made caramel apples?  What is your apple of choice?

This recipe has been submitted for the FoodiePages CHEF’S BOX Challenge – wish me luck!

Pumpkin Chia Pudding and Raw Chocolate Pudding Parfait Cups

Halloween is fast-approaching, and I thought I’d bring you a sweet treat to please kids and adults alike.  Double-duty: This would also make a beautiful holiday dessert for those of you now looking forward to Thanksgiving.  With how much our family loves my Chocolate Coconut Chia Pudding (and how well received it was by all of you), I decided to create a Pumpkin Chia Pudding.

This parfait is a combination of the Pumpkin Chia Pudding and a Raw Chocolate Dream Mousse from Let Them Eat Vegan. This mousse is actually the pie filling for a full chocolate raw pie (page 245, LTEV)  Have any of you made this pie, as a side note?

Pumpkin Chia Pudding by Dreena Burton #vegan #glutenfree

These puddings are spectacular all on their own – our whole family loves them. Put them together… outstanding! Layer one pudding on top of the other, and finish with some chocolate shavings – so simple.

Pumpkin Chia Pudding and Raw Chocolate Mousse Parfaits #vegan #glutenfree #oilfree #dessert #halloween #thanksgiving #healthy www.plantpoweredkitchen.com


Raw Chocolate Dream Mousse (recipe from LTEV)

 LINK for RECIpage to print/share

Creamy, chocolaty, luscious. Yet no sugar, no flour, no oil. Yes, chocolate dreams do come true. This mousse is adaptable and can be accented with other flavors, such as orange zest (or orange oil), almond extract, or mint (leaves or extract).

1 cup avocado flesh (cut in chunks or slices, roughly 1 large or 1 – 1/2 medium avocados; be sure they are soft and ripe, not hard)

1/2 cup soaked raw cashews

1/2 cup nut milk (or other non-dairy milk if non-raw)

1/2 cup pitted dates

1/4 cup pure maple syrup

1/3 cup raw cocoa powder

1/2 -1 tsp pure vanilla extract (see note)

1/8 tsp sea salt

Place all the filling ingredients in a high-powered blender and puree for a minute or so on at medium-high speed, until completely smooth and no texture of the cashews re- mains. Stop to scrape down the blender and redistribute the ingredients. Puree again until very, very smooth – like a velvety pudding. This will take a few starts and stops for scraping down, even with a high-powered blender. Once the mixture is readily churning and smooth, it’s ready.

Savvy Subs and Adds: If you’d prefer not to use vanilla extract, use the seeds from one vanilla bean.

Note: For a nut-free pudding, I’d suggest using the “Raw Orange Chocolate Pudding” recipe from LTEV, page. 237.

Pumpkin Chia Pudding

 LINK to RECIpage to print/share

Easy to make, healthy, and scrumptious… you just might find yourself making this pumpkin pudding year-round!

3/4 cup pure pumpkin (not pumpkin pie mix, see note)

3/4 cup plain or vanilla unsweetenednon-dairy milk (see note)

1/4 cup pure maple syrup

1-2 tbsp coconut sugar (or pinch stevia, see note)

3 tbsp white chia seeds (black will discolor pudding some)

1 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/8 tsp allspice

pinch ground ginger (optional, I omit it when making for the kiddos)

1/8 tsp sea salt (slightly rounded)

1/2 tsp pure vanilla extract (or vanilla seeds from one bean)

Optional toppings: shaving of dark chocolate, vegan cookie crumbles (see note), and the Coconut Whipped Cream from LTEV would be a phenomenal topping!

In a blender, add all ingredients. Blend for a minute or more (depending on blender, my Blendtec pulverizes the seeds quickly), until the seeds are fully pulverized and the pudding begins to thicken (it will thicken more as it refrigerates). Taste, and if you’d like it sweeter, add a teaspoon or two more of coconut sugar or maple syrup (not too much maple syrup or it will become loose). Transfer mixture to a large bowl/dish, and refrigerate until chilled, about 1/2 hour or more (it will thicken more with chilling, but really can be eaten straight away.). Serve, sprinnkling with optional toppings if desired.

Milk Note:  I typically use unsweetened almond milk (either plain or vanilla) when I make this pudding.  If you are using a sweetened vanilla milk, reduce the sweetener to taste.

Pumpkin note: Canned pumpkin can really vary in consistency.  Some are thinner, others a little more loose.  I use Farmers Market brand which is very thick and dense, and bonus – organic.

Sweetener Note: I love coconut sugar, and I think it adds a buttery-sweet note to recipes.  You may not need/want it in this pudding, the maple syrup may add enough sweetness for your taste (and the type of milk used will also affect sweetness).  If you’d rather use stevia, add just a pinch or two and test along the way, as too must stevia can ruin the flavor.  You can also add a little extra maple syrup, but no more than about a tablespoon or two, as the pudding can become a little loose.

Idea: Serve paired with crumbled ‘Gingery Cookies’ from LTEV, or ‘Snifferdoodles’, or a vegan graham-type cookie.  It will taste like pumpkin pie in a bowl!

You should know that I used some pretty large cups for these parfaits – one of these cups would be enough for two people.  I’d say that the two of these puddings together would serve 4-5 for dessert.  


Will you be making healthy Halloween treats?  Do tell!