Crispy vegan potato pancakes made with grated potatoes and simple spices. An easy dairy-free comfort recipe.
🧾 Ingredients
3 medium russet potatoes, peeled and grated
½ small onion, finely grated
2 tbsp ground flaxseed + 5 tbsp water (flax egg)
¼ cup all-purpose flour or oat flour
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
2 tbsp chopped fresh parsley (optional)
Oil for frying
👩🍳 Instructions
1️⃣ First, mix the ground flaxseed and water. Set aside for 5 minutes to thicken.
2️⃣ Next, place grated potatoes and onion in a clean towel. Squeeze out as much liquid as possible.
3️⃣ Then, transfer the potatoes to a bowl and add the flax egg, flour, salt, pepper, garlic powder, and parsley. Mix well.
4️⃣ Meanwhile, heat a thin layer of oil in a skillet over medium heat.
5️⃣ After that, scoop the mixture into the pan and flatten slightly.
6️⃣ Then, cook for 3–4 minutes per side until golden and crispy.
7️⃣ Finally, drain briefly on paper towels and serve hot.
💡 Tips & Variations
For baking, bake at 400°F (200°C) for 25 minutes, flipping halfway.
Alternatively, air fry at 375°F for 12–15 minutes.
For extra crunch, add grated carrot or zucchini.
For gluten-free, use oat flour or chickpea flour.
Additionally, serve with vegan sour cream or applesauce.
🌟 Benefits of Vegan Potato Pancakes
First, potatoes provide energy-boosting carbohydrates. Additionally, flaxseed adds fiber and omega-3s. Moreover, these pancakes are dairy-free and egg-free. Furthermore, they are budget-friendly and filling. In addition, they work for breakfast, lunch, or dinner. Finally, they offer classic comfort without animal products.
📊 Nutrition Facts (Per Serving – Approximate)
Calories: 260
Protein: 6g
Carbohydrates: 34g
Fiber: 4g
Fat: 11g
Saturated Fat: 1g
Sugar: 2g
Sodium: 320mg
🧒 Kid-Friendly Version
To make these pancakes kid-friendly, skip garlic and parsley. Shape into small rounds and bake instead of frying. Serve with ketchup or unsweetened applesauce for dipping.
Try these vegan spanakopita baked until golden with spinach and dairy-free cheese. A Greek-inspired recipe.
🧾 Ingredients
Filling
10 oz frozen spinach, thawed and squeezed dry
½ cup dairy-free feta, crumbled
¼ cup onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
½ tsp salt
¼ tsp black pepper
Assembly
10–12 sheets phyllo dough, thawed
¼ cup olive oil, for brushing
👩🍳 Instructions
1️⃣ First, preheat the oven to 375°F (190°C) and grease a baking dish.
2️⃣ Next, heat olive oil in a pan. Sauté onion and garlic until soft.
3️⃣ Then, add spinach, salt, and pepper. Cook briefly to remove moisture.
4️⃣ After that, remove from heat and stir in vegan feta, dill, and parsley.
5️⃣ Meanwhile, lay one sheet of phyllo in the dish and brush lightly with olive oil.
6️⃣ Next, repeat layering phyllo sheets, brushing each one.
7️⃣ Then, spread the spinach mixture evenly over the phyllo.
8️⃣ Afterward, top with remaining phyllo sheets, brushing each layer with oil.
9️⃣ Finally, score the top and bake for 35–40 minutes until golden and crisp.
💡 Tips & Variations
For triangles, cut phyllo into strips and fold individually.
Alternatively, add sautéed mushrooms for extra texture.
For extra flavor, add lemon zest or nutmeg.
For gluten-free, use GF phyllo sheets.
Additionally, serve with vegan tzatziki.
🌟 Benefits of Vegan Spanakopita
First, spinach is rich in iron and vitamins. Additionally, dairy-free feta reduces saturated fat. Moreover, olive oil supports heart health. Furthermore, phyllo creates crisp layers with less oil. In addition, it’s a great make-ahead dish. Finally, it delivers classic Greek flavor without dairy.
📊 Nutrition Facts (Per Serving – Approximate)
Calories: 290
Protein: 7g
Carbohydrates: 28g
Fiber: 3g
Fat: 17g
Saturated Fat: 3g
Sugar: 2g
Sodium: 420mg
🧒 Kid-Friendly Version
To make this recipe kid-friendly, skip herbs like dill and garlic. Use mild dairy-free cheese and cut into small squares. Serve with ketchup or dairy-free yogurt dip.
Creamy vegan baked mac and cheese with dairy-free cheese sauce and crispy topping. A comforting plant-based meal.
🧾 Ingredients
Pasta
12 oz elbow macaroni (regular or gluten-free)
Cheese Sauce
1½ cups unsweetened plant-based milk
¾ cup raw cashews, soaked and drained
¼ cup nutritional yeast
2 tbsp olive oil or vegan butter
1 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Topping
½ cup breadcrumbs or panko
2 tbsp olive oil
1 tbsp nutritional yeast
👩🍳 Instructions
1️⃣ First, preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2️⃣ Next, cook the macaroni according to package instructions until al dente. Drain and set aside.
3️⃣ Meanwhile, blend cashews, plant-based milk, nutritional yeast, olive oil, lemon juice, and spices until smooth.
4️⃣ Then, pour the cheese sauce over the cooked pasta and stir until fully coated.
5️⃣ After that, transfer the mixture to the prepared baking dish.
6️⃣ Next, mix breadcrumbs, olive oil, and nutritional yeast, then sprinkle evenly on top.
7️⃣ Finally, bake for 25–30 minutes until bubbly and lightly golden. Let cool slightly before serving.
💡 Tips & Variations
For extra creaminess, add more plant milk before baking.
Alternatively, stir in steamed broccoli or peas.
For a spicy version, add cayenne or jalapeños.
For gluten-free, use GF pasta and breadcrumbs.
Additionally, add vegan shredded cheese for extra melt.
🌟 Benefits of Vegan Baked Mac and Cheese
First, this dish is completely dairy-free and egg-free. Additionally, cashews provide healthy fats and protein. Moreover, nutritional yeast adds B-vitamins and flavor. Furthermore, baking creates a satisfying crispy topping. In addition, it’s customizable for many diets. Finally, it delivers comfort food without animal products.
📊 Nutrition Facts (Per Serving – Approximate)
Calories: 420
Protein: 13g
Carbohydrates: 48g
Fiber: 4g
Fat: 20g
Saturated Fat: 3g
Sugar: 3g
Sodium: 540mg
🧒 Kid-Friendly Version
To make this dish kid-friendly, skip smoked paprika and black pepper. Use plain elbow pasta and add dairy-free shredded cheese on top. Serve with peas or carrots on the side.
4️⃣ After that, form the mixture into small patties.
5️⃣ Meanwhile, heat oil in a skillet over medium heat.
6️⃣ Next, cook the patties for 3–4 minutes per side until golden and crispy.
7️⃣ Finally, remove from heat and serve warm.
💡 Tips & Variations
For baking, bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Alternatively, air fry at 375°F for 12–15 minutes.
For added protein, mix in mashed chickpeas or lentils.
For extra flavor, add nutritional yeast or herbs.
Additionally, serve with vegan yogurt sauce or hummus.
🌟 Benefits of Vegan Cabbage Patties
First, cabbage is rich in vitamins C and K. Additionally, this recipe is budget-friendly. Moreover, flaxseed adds fiber and omega-3s. Furthermore, these patties are dairy-free and egg-free. In addition, they are versatile for meals or snacks. Finally, they offer a satisfying crunch without frying heavily.
📊 Nutrition Facts (Per Serving – Approximate)
Calories: 210
Protein: 6g
Carbohydrates: 24g
Fiber: 5g
Fat: 9g
Saturated Fat: 1g
Sugar: 4g
Sodium: 320mg
🧒 Kid-Friendly Version
To make these patties kid-friendly, skip strong spices and garlic. Shape into small nuggets and bake instead of pan-frying. Serve with ketchup or dairy-free ranch for dipping.
Comforting vegan wonton soup with tender dumplings, vegetables, and savory broth. A healthy, plant-based meal.
🧾 Ingredients
Wonton Filling
1 cup finely chopped mushrooms
½ cup crumbled firm tofu
2 tbsp green onions, minced
1 tsp soy sauce or tamari
1 tsp sesame oil
½ tsp grated ginger
1 clove garlic, minced
Wontons
Vegan wonton wrappers
Water, for sealing
Soup Broth
6 cups vegetable broth
1 tbsp soy sauce or tamari
1 tsp sesame oil
½ tsp grated ginger
1 clove garlic, minced
½ cup sliced bok choy or spinach
Garnish
Green onions
Sesame seeds
👩🍳 Instructions
1️⃣ First, combine mushrooms, tofu, green onions, soy sauce, sesame oil, ginger, and garlic in a bowl. Mix well.
2️⃣ Next, place a teaspoon of filling in the center of each wonton wrapper.
3️⃣ Then, moisten the edges with water, fold, and seal tightly.
4️⃣ Meanwhile, bring vegetable broth to a gentle boil in a large pot.
5️⃣ After that, add soy sauce, sesame oil, ginger, and garlic to the broth.
6️⃣ Next, gently drop the wontons into the simmering broth.
7️⃣ Then, cook for 3–4 minutes until the wontons float.
8️⃣ Finally, add bok choy, simmer briefly, and garnish before serving.
💡 Tips & Variations
For extra protein, add edamame or more tofu.
Alternatively, use napa cabbage instead of bok choy.
For spicy soup, add chili oil or sriracha.
Additionally, freeze uncooked wontons for later use.
For gluten-free, use GF wrappers and tamari.
🌟 Benefits of Vegan Wonton Soup
First, this soup is light yet satisfying. Additionally, mushrooms provide antioxidants. Moreover, tofu adds plant-based protein. Furthermore, the broth supports hydration. In addition, it’s low in calories and fat. Finally, it’s comforting without being heavy.
📊 Nutrition Facts (Per Serving – Approximate)
Calories: 280
Protein: 11g
Carbohydrates: 36g
Fiber: 4g
Fat: 8g
Saturated Fat: 1g
Sugar: 3g
Sodium: 680mg
🧒 Kid-Friendly Version
To make this soup kid-friendly, skip ginger and garlic in the broth. Use plain tofu filling and serve with soft vegetables like carrots. Cut wontons in half for easy eating.
There are desserts you make because something sweet is needed after dinner. And then there are desserts like this Vegan Snickers Peanut Buster Parfait — the kind that make people go completely silent the moment the first spoonful reaches their lips, that layer chocolate and caramel and peanut butter and vanilla cream in a glass with such deliberate, architectural beauty that people photograph them before eating them, and that deliver with every single spoonful a combination of flavors and textures so deeply, extravagantly satisfying that the word dessert feels almost too modest a description. This is that parfait. The one that makes guests assume you spent hours in the kitchen when you spent thirty minutes. The one that tastes so indulgently, so unapologetically rich that no one believes for a single second that there is not a drop of dairy anywhere in the glass. The one that you will make once and then make every week thereafter because life is genuinely better with this parfait in it.
This is a parfait of extraordinary layered indulgence — a base of rich, fudgy chocolate brownie crumble giving way to a cloud of whipped coconut vanilla cream, then a generous drizzle of sticky salted caramel made from dates and coconut cream, then a layer of crunchy roasted peanuts and a swirl of natural peanut butter, then more cream, more caramel, more chocolate — built upward in a glass until it reaches a crown of chopped vegan Snickers, a final drizzle of caramel, and a scattering of peanuts that makes it look like something from the window of the finest dessert restaurant you have ever visited.
What makes this parfait so genuinely outstanding is the precision of its flavor engineering. Every element has been calibrated against every other to create the specific combination that makes a Snickers bar so universally beloved — the sweetness of the caramel balanced by the salt, the richness of the chocolate balanced by the crunch of the peanuts, the heaviness of the peanut butter balanced by the lightness of the cream — and then elevated beyond the original through the use of ingredients that are simultaneously more wholesome and more complex in flavor than anything in a commercial candy bar.
This recipe is 100% vegan, made without refined sugar in several key components, ready in just 30 minutes of active preparation plus chilling time, and absolutely, completely, unreservedly magnificent.
Refrigerate the coconut cream overnight. This step must be done the night before — place the cans of full-fat coconut cream in the coldest part of the refrigerator for a minimum of 8 hours and ideally 12–24 hours. The cold causes the coconut fat to separate and solidify at the top of the can, making it possible to whip it into a light, stable cream. This is the single step that cannot be rushed or substituted — it is the foundation of the entire dessert.
Make the chocolate brownie crumble base. Place the pitted medjool dates in a food processor and process until a smooth paste forms — approximately 60 seconds. Add the rolled oats, cacao powder, peanut butter, maple syrup, vanilla extract, and salt. Process until the mixture comes together into a rough, slightly sticky dough that holds its shape when pressed between your fingers. Add water one tablespoon at a time if the mixture is too dry to come together. The texture should resemble a firm, fudgy brownie — dense, slightly sticky, and deeply chocolatey. Press an even layer approximately 1.5cm thick into the bottom of four serving glasses or bowls.
Make the vegan salted date caramel. Drain the soaked dates and place in a high-speed blender with the coconut cream, maple syrup, vanilla extract, and sea salt. Blend on high for 60–90 seconds until completely smooth, glossy, and caramel-colored. Add water one tablespoon at a time until a thick but pourable, drizzleable consistency is achieved — thick enough to create distinct ribbons when drizzled but thin enough to flow and settle between layers. Taste and adjust salt — the caramel should be noticeably salty in the best possible way. Transfer to a squeeze bottle or small bowl and set aside.
Whip the coconut cream. Remove the refrigerated coconut cream cans from the refrigerator without shaking or turning them. Open carefully and scoop only the solid white coconut fat from the top of each can into a large cold mixing bowl — leave the clear liquid at the bottom of the can for another use. Using a hand mixer or stand mixer whip the solid coconut cream on high speed for 2–3 minutes until light, fluffy, and holding soft peaks. Add the powdered sugar, vanilla extract, and pinch of salt and whip for a further 60 seconds until the cream is thick, stable, and gloriously voluminous. Keep refrigerated until assembly.
Warm the peanut butter layer. Spoon the natural peanut butter into a small microwave-safe bowl and microwave for 20–30 seconds until pourable. Stir in the maple syrup until combined. The peanut butter should flow easily from a spoon — if too thick add a teaspoon of coconut oil or plant milk and stir to combine.
Assemble the parfaits. Working one glass at a time layer the parfait in this order for the most visually stunning and flavor-balanced result: Start with the chocolate brownie crumble base already pressed into the bottom. Add a generous layer of whipped coconut cream. Drizzle with salted date caramel. Scatter roughly chopped peanuts. Drizzle with the warm peanut butter. Add another layer of whipped coconut cream. Drizzle with more date caramel. Add another scattering of peanuts. Repeat this layering until the glass is generously filled and brimming with visible layers of cream, caramel, and peanuts all the way to the top.
Add the spectacular finishing layer. Crown each parfait with a generous pile of roughly chopped vegan Snickers pieces arranged with deliberate beauty on the very top. Drizzle with the remaining salted date caramel in slow, generous ribbons over the Snickers pieces and down the inside of the glass. Follow with a drizzle of melted vegan dark chocolate in a contrasting pattern. Scatter additional roasted peanuts over the top. Finish with a pinch of flaky sea salt over the entire surface — this final salt addition is what makes the dessert complete, amplifying every other flavor in the glass and providing the specific sweet-salty contrast that makes Snickers-inspired desserts so uniquely irresistible.
Chill before serving. Refrigerate the assembled parfaits for a minimum of 1 hour before serving — this chilling time allows the layers to set slightly, the flavors to meld, and the date caramel to firm to a beautiful consistency that holds its shape between the cream layers rather than sinking to the bottom. The parfaits can be refrigerated for up to 24 hours before serving making them an outstanding make-ahead dessert for dinner parties and celebrations.
Pro Tips for the Most Extraordinary Vegan Snickers Parfait
Refrigerate the coconut cream for the full 8 hours minimum — ideally 24 hours. The degree of fat separation in the coconut cream is directly proportional to the length of refrigeration time. A can refrigerated for 24 hours produces significantly more solid fat and therefore significantly more whipped cream volume than one refrigerated for only 8 hours. Plan ahead and refrigerate the cans the moment you know you are making this recipe.
Use full-fat coconut cream specifically — not coconut milk and not light coconut cream. Only full-fat coconut cream contains sufficient fat content to whip to a stable, voluminous cream. Light coconut cream and coconut milk do not separate sufficiently during refrigeration and will not whip to the correct consistency regardless of how long they are refrigerated or how long they are beaten.
Do not overprocess the brownie base. The oats in the brownie base should retain some texture — process just until the mixture comes together into a cohesive dough with the oats still providing visible, slightly chewy texture rather than a completely smooth paste. This retained texture creates a more interesting, satisfying contrast against the smooth cream layers above it.
Salt the caramel aggressively and confidently. The salted caramel element of this parfait depends on a genuinely noticeable level of salt in the date caramel — this is not a background note but a defining flavor element. Taste the caramel and add salt until the sweetness of the dates is balanced by a clear, pleasant saltiness that makes the caramel taste complex and addictive rather than simply sweet.
Warm the peanut butter until genuinely pourable. Natural peanut butter at room temperature is often too thick to drizzle attractively and tends to land in heavy clumps rather than flowing ribbons. Warming it for 20–30 seconds and stirring thoroughly produces a consistency that drizzles in beautiful, even ribbons that create the most visually appealing layers.
Serve in clear glasses always. The extraordinary visual drama of a layered parfait depends entirely on the visible layers being on display — clear glasses or glass bowls are essential. A parfait served in an opaque bowl is simply a mixed dessert. A parfait served in a clear glass is a stunning, architectural achievement that is as beautiful to look at as it is extraordinary to eat.
The Wholesome Magic Behind Every Indulgent Layer
Despite its deeply indulgent character this parfait is built on ingredients of genuine nutritional substance — and understanding what makes each component so remarkable helps explain why this dessert feels satisfying in a way that commercial Snickers bars simply never do.
Medjool dates — used in both the brownie base and the caramel — are one of nature’s most extraordinary sweeteners. Unlike refined sugar which provides empty calories with no nutritional value, medjool dates provide their sweetness alongside meaningful amounts of fiber, potassium, magnesium, copper, manganese, and B vitamins. The fiber content of dates slows the absorption of their natural sugars significantly — producing a gentler, more sustained energy release than refined sugar and preventing the rapid blood sugar spike and subsequent crash that characterizes refined sugar consumption.
The natural peanut butter in this recipe provides one of the most nutritionally impressive fat profiles of any nut butter — rich in monounsaturated oleic acid and linoleic acid, providing meaningful amounts of protein, magnesium, phosphorus, zinc, and niacin alongside resveratrol — the same antioxidant compound found in red wine — and p-coumaric acid with antioxidant properties. The combination of protein and fat in peanut butter is what makes this parfait so extraordinarily satisfying — it provides genuine satiety rather than the temporary satisfaction of a sugar rush followed by rapid hunger.
Full-fat coconut cream provides medium-chain triglycerides — a unique form of saturated fat that is metabolized differently from long-chain saturated fats, being rapidly converted to energy by the liver rather than stored as body fat. MCTs have been studied for their ability to support metabolic rate, promote satiety, and support brain function through the production of ketones.
Raw cacao powder — used in the brownie base — is one of the most antioxidant-rich foods available anywhere in the plant kingdom, containing extraordinary concentrations of flavonoids including epicatechin and catechin that have been studied for cardiovascular protective properties, mood enhancement through the stimulation of serotonin and endorphin production, and broad-spectrum antioxidant protection throughout the body.
Flavor Variations
Vegan Reese’s Parfait: Replace the date caramel with a chocolate ganache made from melted vegan dark chocolate and coconut cream, and double the peanut butter layer for an intensely peanut butter and chocolate parfait inspired by Reese’s Peanut Butter Cups that is equally spectacular.
Vegan Twix Parfait: Replace the peanuts and peanut butter with a thick layer of vegan shortbread crumble and a generous drizzle of vegan caramel for a Twix-inspired version with the most beautiful buttery shortbread and caramel combination layered with coconut vanilla cream.
Banana Snickers Parfait: Add generous layers of thinly sliced fresh banana between the cream and caramel layers for a version that adds natural freshness and a beautiful fruity sweetness that makes the parfait feel lighter and more tropical — spectacular in summer.
Chocolate Hazelnut Parfait: Replace the peanut butter with hazelnut butter and the peanuts with toasted hazelnuts for a Ferrero Rocher-inspired version with an extraordinarily rich, complex nut flavor and a beautiful toasted hazelnut crunch throughout every layer.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~580 kcal
12g
62g
8g
32g
At 580 calories per serving this parfait is genuinely indulgent — and entirely worth it. It delivers 12 grams of plant-based protein from the peanut butter, peanuts, and oats, 8 grams of dietary fiber from the dates, oats, and peanuts, and an exceptional concentration of healthy fats from the coconut cream, peanut butter, and dark chocolate. The dates provide potassium, magnesium, and B vitamins alongside their natural sweetness. The cacao provides extraordinary antioxidant flavonoids. The peanuts contribute resveratrol and niacin. This is a dessert that indulges completely and nourishes genuinely — the finest possible combination in plant-based sweet making.
Storage
Assembled parfaits: Store covered with plastic wrap in the refrigerator for up to 24 hours before serving. Beyond 24 hours the brownie base begins to absorb moisture from the cream layers and soften — the parfait is still delicious but loses some of its textural contrast. For the finest presentation serve within 24 hours of assembly.
Components separately: Each component stores beautifully on its own — the brownie base mixture in an airtight container in the refrigerator for up to 5 days, the whipped coconut cream covered in the refrigerator for up to 3 days (re-whip briefly if it softens), and the date caramel in a sealed jar in the refrigerator for up to 2 weeks. Having these components made in advance makes assembly a five-minute task whenever the craving strikes.
Date caramel: This is perhaps the most useful component to make in large batches — it stores in a sealed jar in the refrigerator for up to 2 weeks and freezes beautifully for up to 2 months. Use it as a topping for oatmeal, pancakes, waffles, ice cream, or any dessert that benefits from a rich, sweet, salty caramel element. It is one of the most versatile and extraordinary sauces in the entire plant-based kitchen.
Freezing: The assembled parfait does not freeze well — the coconut cream loses its whipped texture and the brownie base becomes icy. Freeze individual components separately and assemble fresh. The brownie base mixture and date caramel freeze particularly well and are worth keeping in the freezer for spontaneous dessert assembly.
Frequently Asked Questions
Can I make the whipped coconut cream without a mixer?
Yes — whisk vigorously by hand for 4–5 minutes until the cream is light and fluffy. A cold bowl and cold whisk help significantly — place both in the freezer for 10 minutes before whipping. Hand whisking requires more effort than a mixer but produces an excellent result and is a completely viable method.
What if my coconut cream did not solidify after refrigeration?
Some brands of coconut cream do not solidify reliably — particularly those with additives, stabilizers, or guar gum in high quantities. If your coconut cream did not separate use a different brand for future batches. In the meantime the unwhipped coconut cream can be used as a pourable cream rather than a whipped cream — the parfait will be less voluminous but still deeply delicious. Brands that consistently solidify reliably include Aroy-D and Chaokoh.
Can I use store-bought caramel sauce instead of making the date caramel?
Yes — a good quality vegan caramel sauce from a jar works perfectly in this recipe for a faster assembly. Choose a salted caramel variety for the most harmonious flavor pairing with the peanuts and chocolate. The date caramel in this recipe is superior in both flavor and nutrition but the store-bought version is an excellent shortcut when time is limited.
Can I make this parfait nut-free?
Yes — replace the peanut butter with sunflower seed butter for a nut-free version with a similar richness and spreading quality. Replace the roasted peanuts with toasted pumpkin seeds or sunflower seeds for crunch. The flavor profile will be different but still deeply delicious and the texture of the layers will remain identical.
How do I prevent the layers from mixing together?
Distinct, visible layers are achieved by working deliberately and patiently — adding each layer in a gentle, slow pour or careful spoon rather than dumping. The coconut cream should be thick enough to support the caramel drizzle without the caramel sinking through immediately. Chilling the partially assembled parfait for 10 minutes between cream layers produces the most distinct, beautifully separate layers in the finished glass.
Can I serve this parfait warm?
The brownie base and date caramel can be served warm but the whipped coconut cream must be kept cold — it melts quickly at room temperature and loses its structure. For a warm dessert variation serve the warm brownie crumble and warm date caramel in a bowl topped with scoops of vegan vanilla ice cream and the peanut elements for a deconstructed warm Snickers sundae that is equally spectacular.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more indulgent, showstopping vegan dessert recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
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