6 Mouth watering Vegan Ideas surely you will love

With this endless summer heat, I’ve found myself giving in to what seems to be my favorite guilty pleasure — sweet treats. What’s good for me, or rather, what’s good for me and my tastebuds, is all up to the mix. Enter coconut oil! All of these vegan recipes call for this versatile staple. If you’ve been wanting to venture into plant-based cooking, this will surely help you along your way. And after making the delicious vegan cookies above, I totally recommend giving this vegan caramel sauce a whirl!

1. Coconut Caramel Sauce

Makes about 1 1/2 cups

Ingredients

2 tablespoons coconut oil

1/2 cup raw cashew butter

2 tablespoons raw agave nectar

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

Directions

Mix all ingredients in a medium-sized bowl.

If your coconut oil is solid, leave it in the fridge until needed, or cool to room temperature. You can also make this dairy-free by substituting non-dairy caramel sauce. For a dairy-free option, simply add more lemon juice and agave nectar or cacao powder.

2. Chocolate Chip Cookies

Makes 12 cookies

Ingredients

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup raw cashews

2 tablespoons raw agave nectar

2 tablespoons pure maple syrup

2 tablespoons cocoa powder

1/2 teaspoon vanilla extract

1/2 teaspoon of coconut extract

1/4 cup coconut oil

1/3 cup vegetable or coconut milk (you can use either)

2 tablespoons chocolate chips

Directions

Mix together the flour, baking powder, and salt.

In a large bowl, combine the cashews, agave nectar, maple syrup, cocoa powder, and vanilla extract. Mix all ingredients until completely combined.

In a separate bowl, combine the coconut oil, milk, vegetable or coconut milk, and chocolate chips. Stir the chocolate chips into the mixture and stir just to combine.

Spoon the dough into a large piece of parchment or plastic wrap and flatten to the size of an ice cube tray (I use two smaller trays).

Place trays in the freezer for about 30 minutes, or until the dough is set.

If the chocolate chips are still soft, place the trays back in the freezer for 30 more minutes. Remove from the freezer and heat in the oven for about 10 minutes, or until the cookies are ready to be taken out.

3. Sweet Potato Bundles

Makes 4 servings

Ingredients

2 medium sweet potatoes

2 tablespoons coconut oil

2 teaspoons of coconut extract

Directions

Cook the sweet potatoes in a pot of boiling water for about 20 minutes, or until soft (the skins will break).

While the sweet potatoes are cooking, heat the coconut oil and coconut extract in a small pot on the stove. Once heated, pour the coconut oil into a small bowl and blend in the coconut extract.

Add the sweet potatoes into the coconut oil mixture. Mix thoroughly until well combined.

Pour the mixture onto a baking sheet, spreading it out evenly. Bake for about 30 minutes, or until the sweet potatoes are lightly browned. Remove from the oven and let cool for about 10 minutes.

Sprinkle with cinnamon.

4. Cookie Dough Cups

Makes 2 large cups

Ingredients

1 cup raw cashews

2 tablespoons coconut oil

1/2 cup pure maple syrup

1/2 cup coconut milk

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon coarse salt

2 tablespoons chocolate chips

Directions

Mix all ingredients in a blender or food processor.

Scoop about 1 tablespoon of the dough into the bottom of each cup (about 2 tablespoons of dough per cup). Fill the cups with another 1 tablespoon of dough. Pour a small amount of your homemade chocolate sauce over each cup.

Sprinkle a small amount of sprinkles on top and bake for 20-25 minutes, or until the chocolate is melted and the sides of the cup are golden brown.

5. Banana Bread

Makes 1 loaf

Ingredients

2 1/2 cups of all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sweet dried cherries (you can leave them out

1/3 cup of coconut oil

3/4 cup raw agave nectar

2 large ripe bananas

1/3 cup of raw agave nectar

1/3 cup of raw coconut milk

1/2 cup of coconut sugar

1 teaspoon of pure vanilla extract

1/2 teaspoon of coconut extract

2 tablespoons chocolate chips

Directions

Mix together the dry ingredients. Mix all the wet ingredients together. Mix the wet ingredients into the dry ingredients. Pour the batter into a glass loaf pan, spoon over a tablespoon of chocolate sauce, sprinkle on a tablespoon of chocolate chips and bake for about an hour. Let the bread cool for about 10 minutes before scooping and eating.

6. Orange Oatmeal Cookies

Makes 5 dozen

Ingredients

2 cups raw cashews (about a 1/2 cup)

1 1/2 teaspoons ground cinnamon

3 tablespoons raw honey

1/3 cup coconut oil

1 1/2 teaspoons pure vanilla extract

1/2 cup of raw agave nectar

1/2 cup coconut sugar

1/4 cup fresh orange juice

1 tablespoon of orange zest

1 tablespoon of coarse salt

1 teaspoon coconut oil

2 tablespoons of chocolate chips

Directions

Mix all ingredients in a blender or food processor until well combined.

Scoop 1 tablespoon of dough into the bottom of each cup (about 1 tablespoon of dough per cup). Fill the cups with another 1 tablespoon of dough.

Pour a small amount of chocolate sauce on top and sprinkle with a few chocolate chips.

Bake for about 15 minutes. The cookies will get a little crispy.

This recipe has been a big success and I have received many compliments on them. I will continue to try different combinations of seeds and sweet treats to come up with new favorite recipes.

Enjoy!