Desserts Archives • WonderMamas

11Feb 0

The PERFECT Chocolate Chia Pudding (with the perfect consistency)

I tried chia pudding for the very first time 8 years ago in Hawaii. I just randomly walked into a cute little hipster cafe and ordered the first thing on the menu – chocolate chia pudding with some fruit.

My world was changed. It was amazing. Pretty sure I spent way too much money on this extremely overpriced bowl of seeds and milk – but I had no idea we could make this at home!

Fast forward a few years and there I was, in the kitchen, making some homemade chia pudding. It was always delicious but I could never quite figure out how that hipster cafe made it so darn delicious. I kept trying. Kept eating chia pudding that was always yummy but never quite hit the spot.

Until today. Enjoy!

The PERFECT Chocolate Chia Pudding (with the perfect consistency)

3 TBSP chia seeds
1/2 cup full fat or reduced fat canned coconut milk
1/4 cup vanilla non-dairy milk (I used organic vanilla soy milk)
1/2 TBSP cocoa powder, unsweetened
1 TBSP maple syrup

*If using plain non-dairy milk, add in 1/2 tsp vanilla extract

Add all of the ingredients to a mason jar (or 2) and mix well. I like to use a little whisk but a fork/spoon will do just fine. Be sure to mix right away to avoid the chia seeds sticking to the sides. Next, add the top to the mason jar and then give it a very good shake – take all that pent up energy out on that mason jar!

Pop it into the refrigerator and enjoy the next morning for breakfast or even that night for a delicious dessert. I love this recipe so much because the canned coconut milk makes it super decadent and filling – unlike most homemade chia pudding recipes that make you hungry WHILE you eat it (anyone else hate this?!). Hope you love it as much as this mama does!

Looking for more super simple recipes that hit the spot like this chocolate chia pudding? Try these out:

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8Dec 0

Vegan Pecan Pie Mini Cups

Welcome back, mamas! Today’s vegan plant-based recipe are these Pecan Pie Mini Cups.

I absolutely adore pecan, and this healthy pecan, sort of pie, in mini cups is perfect for the holidays. It’s a healthy version of a festive pecan pie, it has no refined sugar, it’s gluten-free, dairy-free and full of nutrients!

These cute mini cups are the perfect size. They could be a delicious healthy snack or a good breakfast idea. Also, they’re great to be served at a holiday party if you are visiting family or friends. I think they would also be perfect as a small gift, you can put them in a little box and give them away instead of Christmas cookies for example.

This can also be a nice activity to do with your kids and family. You can never go wrong with some healthy holiday baking.

I absolutely love all things pecan. But sometimes I just don’t have time to make an entire pie (I know – sad) so I was really determined to find an easy and healthy way to make something similar to the traditional pecan pie, but with a little twist. It tried different recipes and this one is absolutely a winner. Everyone loved it, even the kids!

Unlike most desserts, these pecan pie minis cups are sooo easy to make. This recipe has only a few ingredients and you basically only need to put them all in a blender. You can also make them in cupcakes wrappers, make a huge batch and store it in the freezer for later use, or simply in the fridge.

I would love to know if you decide to make this! Enjoy!

What you will need to make these delicious and adorable vegan pecan pie mini cups:

Ingredients Required:

Dates

Pecan Nuts

Maple Syrup

Cinnamon

Milled Flaxseed

Check out these other amazing plant-based desserts!

Vegan Breakfast Cranberry Muffins
Homemade Vegan Nutella
The Best Chickpea Cookie Dough Ever!

Benefits of…

Pecans

Raw pecans pack a 1-2-3 punch of protein, healthy fats, and fiber that can help keep you energized and satisfied. Pecans are a good source of calcium, magnesium, and potassium, which help lower blood pressure. Most of the fat found in pecans is a healthy type called monounsaturated fat.

Cinnamon

Apart from being a delicious spice, cinnamon has lots of amazing properties. It is loaded with antioxidants and has amazing anti-inflammatory properties, which can help to make your body hostile to viruses and other diseases. It also helps with hormone regulation!

Flaxseeds

Some call it one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes. It is rich in Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Lignans, which have both plant estrogen and antioxidant qualities, and fiber.

Vegan Pecan Pie Cups

5 from 1 vote

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Ingredients

¾ cup dates soaked overnight
1 cup pecan nuts soaked overnight
¼ cup maple syrup
½ tsp cinnamon
1 tbsp milled flaxseed
10-15 pecans for topping

Instructions

Preheat the oven to 220 C (430 F). Place soaked pecans and dates into a blender, along with maple syrup and cinnamon. Blitz until the mixture is smooth.
Transfer it into a bowl and fold in the flaxseed. Scoop the “filling” into ramekins and top with whole or crushed pecans.
Bake for 10 minutes and enjoy hot or chilled!

Find more healthy vegan recipes like these Vegan Pecan Pie Cups when you join The WonderMamas Meal Plan Membership!

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21Oct 0

Super Simple Vegan Pumpkin Pie

Super Simple & Delicious Vegan Pumpkin Pie!

If you think that baking a pie is going to take you all day long and destroy your kitchen, then you haven’t tried this vegan pumpkin pie!

All it takes is a

Blend – Pour – Bake – Chill!

So grab your vegan pie crust (or if you are so inclined, make your own!) and let’s get started. Your taste buds better be ready for this epic Autumn treat!

*p.s. If you want to learn how to make your very own homemade pumpkin puree, check out our latest blog post here. I promise you, homemade is so much better than the canned stuff and a GREAT way to avoid food waste from all of those “decoration pumpkins”. Woo hoo!

This colorful Vegan Pumpkin Pie is a big crowd favorite

The kids love it because it reminds them of candies, and it’s actually so sweet and creamy that it’s the perfect dessert for family events.

Last year I was visiting some friends for Thanksgiving, I wanted to make something special to contribute to dinner but I was so busy that I ended up on Thanksgiving day clueless about what I was bringing over.

I had some leftover pumpkin after making a Creamy Vegan Pumpkin Pasta and I quickly whipped up this wonderful cake.

All the guests ate it and asked for seconds, even after a full Thanksgiving dinner!

What you will need to make this Vegan Pumpkin Pie:

Pumpkin Puree (Fresh or canned – Fresh is always best)

Canned Coconut Milk

Maple Syrup

Vanilla Extract

Brown Sugar

Cinnamon

Nutmeg

Cloves

Ginger

Sea Salt

Cornstarch

A pie crust

Check out these other amazing baked treats!

Healthy Vegan Brownies

Super Simple Vegan Breakfast Squares

The Best Sweet Potato Muffins Ever!

Benefits of…

Pumpkin

- - Pumpkin is a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. Vitamin A is important for normal vision, the immune system, and reproduction.

Ginger

- - The health benefits of ginger include treating nausea, easing menstrual cramps, regulating blood sugar levels, and relieving indigestion. Ginger also has antioxidant and anti-inflammatory properties, which can prevent cell damage and help ward off chronic disease.

Super Simple Vegan Pumpkin Pie

The easiest and most delicious pumpkin pie recipe ever!

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: beginner friendly

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings:

Calories: 220kcal

Ingredients

15 oz Pumpkin Puree Fresh or canned - Fresh is always best
1 cup Canned Coconut Milk
1 tbsp coconut butter or cashew butter *This is optional but I adore it
1/2 cup Maple syrup
1/2 cup Brown Sugar
1 tsp Vanilla Extract
1 tsp Cinnamon
1 tsp Ginger
1/2 tsp Nutmeg
1/8 tsp Cloves
1/2 tsp Sea Salt
3 tbsp Cornstarch
Pre-made pie crust

US Customary - Metric

Instructions

Preheat oven to 350F/175C.
Add all of the ingredients (except for the pie crust of course) to a high speed blender and blend until smooth. Taste test and adjust to your preference.
Pour the mixture into the 9-inch pan lined with the pie crust (no, the pie crust is not pre-cooked).
Bake for 60 minutes on the middle to low rack in the oven.
Once the 60 minutes is up, let cool by the windowsill for 30 minutes and then chill in the refrigerator overnight.
Serve!

Notes

*Want to learn how to make your own pumpkin puree? Check this post out!

Nutrition

In search of a High Speed Blender to make all your DIY recipe dreams come true? Here are our top 3 picks:

Our Current Blender: The Vitamix Explorian Blender

- - It took me 3 years to choose this blender haha. I’m not even joking. I was so afraid of the price. So, instead, I purchased two other blenders in those 3 years that, low and behold, BROKE. The plant based lifestyle will wreak havoc on most blenders so you must choose a high quality one with a WARRANTY. The Explorian is one of the most inexpensive vitamix options but it still works great. I use it multiple times a day, every single day, and all of the recipes are from this beauty! Check out deals around Black Friday – you can usually snag one of these for under 200USD. For my European followers: Get ready to pay MORE than North America. I’m not sure why, but vitamix in Europe is double the price (which is actually more than double because we pay in euros/pounds/etc).

Blendtec Classic Fit Blender

- - I have never owned a Blendtec, but I did live with someone who had one and it was pretty amazing. Never understood why it didn’t come with a tamper (?) but it does work beautifully. I am pretty biased with my years of experience with the vitamix over the Blendtec, but the price point is fantastic and there are TONS of videos out there comparing the two.

Nutri Ninja

- - I had a Ninja blender for years and years before I found the plant based lifestyle (or it found me). Prior to going plant based, I loved to make smoothies on a daily basis (still do today!). However, my smoothies were much *kinder* to the blender than today. While having owned both, I could just (and never would) compare a Ninja to a Vitamix – the difference is staggering. However, if you are just looking to blend up some oats, make light smoothies, or create epic dressings? Then go ahead and choose this one!

Find more healthy vegan recipes like this when you join The WonderMamas Meal Plan Membership!

13Oct 0

$Vegan Cranberry Muffins$

Vegan Breakfast Cranberry Muffins (Moist & Delicious!)

Vegan Breakfast Cranberry Muffins

With the boys starting Forest School, Breakfast has become even more special in our home. Lunch time is spent with their little circle of friends and Mama bear picks them up when lunch is all over and cleaned up. To make each morning special and send them on their way to hike, roll in mud, and chase each other around the woods, I like to bake special treats like this one!

Muffins and pancakes are probably are favorite morning treats. I find muffins to be so much easier than pancakes so I tend to make these a LOT more! These are moist, delicious, and oh so nutritious!

P.s. Love simple recipes like this? Head to our Recipe Only Instagram Page Here!

The optional additions for this recipe are extra special. While these are perfect as is, it is very fun to add in some orange zest, crushed nuts, or even dried fruit! If you have them on hand, toss them right in!

Check out these other amazing baked treats!

What you will need for These Cranberry Breakfast Muffins:

Ripe Bananas

Cranberries

Flour

Oats

Vanilla Extract

Maple Syrup

Cinnamon

Baking Powder & Soda

Sea salt

Fun Options:

Orange Zest

Vegan Chocolate Chips

Crushed Nuts

$Vegan Cranberry Muffins$

Vegan Cranberry Breakfast Muffins

These muffins will make any breakfast extra special for you family. Super moist, delicious and nutritious!

5 from 1 vote

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: beginner friendly, family friendly, kid approved

Prep Time: 5

Cook Time: 18

Total Time: 23

Servings:

Calories: 98kcal

Ingredients

1/2 cup Non-dairy Milk
3-4 Ripe Bananas Pureed or mashed very well - Should fill 1 full cup
1 tsp Vanilla Extract
1/4 cup Maple Syrup
1 cup Pastry Flour **See Notes for Wheat-Free Flour Options
1/3 cup Rolled oats
2 tbsp Hemp hearts
1/2 tsp Cinnamon powder
1/4 cup Cranberries
1.5 tsp Baking Powder
.5 tsp Baking soda
.5 tsp Sea Salt

Instructions

Preheat oven to 350F/175C. Prep a muffin tin.
Add the bananas and all wet ingredients (NOT the cranberries) to a blender and blend until smooth. Set aside.
Combine all of the dry ingredients together (except the cranberries) and mix well. Pour the blended mixture over the dry and mix well.
Fold the cranberries into the mixture.
Add equal amounts of the mixture to the muffin tin and bake for 18-19 minutes, until cooked through.
Remove from heat and let cool for 10 minutes.
I love to serve our muffins with morning tea or apple cider. They are delicious with vegan butter too (if you have some on hand!).

Notes

**If using spelt flour, please increase amount to 1 1/4 cups.

Nutrition

Find more healthy vegan recipes like these Cranberry Breakfast Muffins when you join The WonderMamas Meal Plan Membership!

Click on the image above or click here!

Pin this recipe here!

$Vegan Cranberry Muffins$

21Sep 0

MUST TRY Homemade Vegan Nutella!

Must Try Homemade Vegan Nutella!

Absolutely love Nutella but tired of all the crap that lies inside the delicious taste? Yep. Me too.

So, we decided to make our own. This recipe is sure to please and, as always, taste test and adjust to YOUR liking. You may need extra chocolate, extra medjool dates, or even an extra pinch of salt. Do what works for your own taste buds with this perfect Nutella base recipe!

Here in Italy, Italians love their Nutella like they love their pasta. It’s a big deal and almost all of them eat it no matter what’s inside. They put it on everything, even pizza (the plain one, without tomato sauce and cheese. You have to try it one day, it’s amazing!).

So when I gave this vegan Nutella to my Italian friends they were all skeptical at first, but they loved it! They said that it tasted amazing and they immediately asked for a jar to take home. I was so happy!

The key to making the creamiest vegan Nutella is to roast the hazelnuts first but you do not have to. If you are raw vegan, simply process until nice and creamy. It will still taste amazing and will pair beautifully with anything you wish to use it on!

For those who will be roasting the hazelnuts, I do recommend soaking them first, patting dry, and roasting. Using a kitchen towel, rub as many skins off as you can (no need to be perfect) and then blend up. Enjoy!

Love this Homemade Vegan Nutella?

Check out these other amazing DIY treats!!

How to make 7 amazing nut and seed butters!

5 Minute Vegan Blender Pancakes

Homemade Vegan Energy Bars

In search of a Food Processor to make all of your vegan dessert dreams come true? Here are our top 3 picks:

Our Current Processor: The Magimix

Now, listen. I LOVE my food processor. But I did not purchase this until I was already a recipe creator for 3 years and, in those three years, I saved up a heck of a lot of pennies. Once my original food processor died (you will see it below!), I decided to upgrade to this absolutely magnificent machine. Is this necessary for your kitchen? Probably not. BUT, if you are serious about creating recipes and have the budget, this is one that cannot be beat. P.s this has a THIRTY year warranty.

The Cuisinart 14-cup Food Processor

Brushed stainless steel, 720-watts, large capacity….this is an absolute gem of food processors! I love how it all detaches like our magimix and makes creating AND removing easy. If you have ever had a food processor where the blades do not detach, then you know the struggle.

Cusinart 7 Cup Food Processor

So, sadly, our original food processor is no longer being sold (I find this a bit odd!), but this one is the closest that I could find for the price range, brand name, and quality. I always recommend going for the higher cup size (10-14 range), but this is a wonderful option for small families/singles/students. If budget is a concern and you are a larger family, go for the refurbished items before going down in size (I promise, a small cup size will drive you INSANE and you will kick yourself for not going bigger and refurbished!). So this has a stainless steel detachable blade, compact cover, spatula, extra large feed tube, and a 5 year motor warranty.