Easy homemade cherry bakewell vegan pastry tartlets.

Cherry Bakewells

Cherry bakewells are a traditional baked English dessert made with a buttery shortbread crust, spread with a layer of jam, covered with a ground almond filling and topped with a layer of icing and a glacè cherry.

If you think it sounds tasty, you’re not wrong. It’s perfectly moist, soft and crumbly and great when you’re craving something sweet that isn’t chocolate based.

How To Make Vegan Cherry Bakewells

Delectable cherry bakewells start with a smooth buttery pastry crust. The easiest way to mix the dough is with a stand mixer but you can definitely do it by hand if you don’t have one.

To get the right texture, you’ll need flour, vegan butter, confectioner’s sugar and egg replacer. After mixing, the dough comes together easily to form large moist crumbs.

Turn the dough out onto a floured surface. You’ll notice that the pastry become melty and soft after handling, so I recommend refrigerating the dough until you’re ready to shape the tartlets.

Try experimenting with a variety of fruit jams in the filling. Cherry and raspberry, and strawberry are favorite flavors.

To make the almond filling, beat the vegan butter until light and creamy. Add the almond paste and sugar and whip until it becomes smooth and creamy. Slowly add water and mix until smooth. Fold in the cake flour and blend until there are no lumps.

Stack of homemade cherry bakewell tarts with a bite taken out of one.
Delectable cherry bakewells are soft, jammy and buttery.

When ready to assemble the cherry bakewells, form the pastry into tart shells. Spoon a layer of jam on the bottom and then pour the almond filling until it reaches the top of the shell. Next, bake until the edges become lightly browned and the filling has set (around 16-20 minutes).

When the bakewells reach room temperature, whip up the icing and spread a thin layer over the bakewell. Top with a halved maraschino cherry and enjoy!

Making cherry bakewell tartlets take a little bit of preparation but they are worth the effort. Give it a try and let me know how you liked it.

Easy delicious cherry bake wells on a striped dish towel
Yield: 12 Tartlets

Cherry Bakewells

Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Make delicious cherry bakewells at home. This vegan cherry bakewell recipe is buttery, moist, jammy and crumbly.

Ingredients

Pastry

  • 1 1/4 Cups All-Purpose Flour
  • 1/3 Cup Powdered Sugar
  • 8 Tablespoons Vegan Butter (I Recommend Earth Balance)
  • 2 Vegan Eggs (I Recommend Bob's Red Mill Egg Replacer)

Filling

  • 8 Tablespoons Vegan Butter (I Recommend Earth Balance)
  • 8 oz. Almond Paste
  • 1/2 Cup Granulated Organic Cane Sugar
  • 1/3 Cup Water
  • 1/3 Cup + 2 Tablespoon Cake Flour
  • Jam(s) of Choice (Traditionally, it's sour cherry or raspberry)

Icing

  • 1 Cup Powdered Sugar
  • 4 Teaspoons Water
  • 6 Natural Maraschino Cherries

Instructions

TO MAKE THE PASTRY

  1. In the bowl of a stand mixer, combine the flour and powdered sugar and mix together. Add the butter and pulse until small crumbs form (around 30 seconds).
  2. While mixing, add the egg replacer until a moist mixture is made. If it's a little too wet to handle, add more flour.
  3. Turn the dough out onto a generously floured surface. Roll it into a ball and divide into two round discs. Wrap with clear kitchen wrap and place in the fridge to chill (at least 1 hour).

TO MAKE THE FILLING

  1. In the bowl of a stand mixer, beat the butter until light and creamy.
  2. Next, add the almond paste and granulated sugar, beating until smooth. There will still be chunks of almond paste and that's okay!
  3. While still mixing, add the water. The filling will now be more of a liquid.
  4. To thicken the filling, reduce the speed and fold in the flour until there are no lumps.

TO BAKE

  1. Set the oven to 400°F/200°C and let it get to temperature.
  2. Place a cupcake liner in each well of a 12 cup baking pan.
  3. Taking one pastry disc out of the fridge, roll it out onto a cutting board with a rolling pin. Make sure both the rolling pin and cutting board are generously floured. The pastry is very soft and the extra flour will stop it from sticking.
  4. Using a wide mouthed cup or a round cookie cutter (around 3.5" in diameter), cut out 6 pastry rounds. With your fingers, press the pastry into the muffin wells. The pastry is very malleable, so if you get a tear in the pastry simply use the heat from your finger to repair the tear or use more pastry to patch it up.
  5. Repeat the process with the other pastry disc until you have 12 tart shells.
  6. In the bottom of each shell, spoon around 1 tablespoon of jam and spread evenly
  7. On top of this, spoon in the filling until it reaches the top of the shell. Place in the oven and bake until golden (between 16-20 minutes). When done, remove from the oven and allow to cool (if you don't plan on icing the tartlets, eating fresh, warm cherry bakewells is also really good).

FOR THE ICING

  1. Dry off the maraschino cherries with a paper towl and cut in half.
  2. Mix the powdered sugar and water in a bowl. Stir until smooth and thickened. It should neither be too thick or too runny. If it's too runny, add a little more powdered sugar and stir well.
  3. When the bakewells are cooled, spoon the icing on and top with a cherry half.
  4. Serve to friends and family or refrigerate to enjoy later.

Notes

Try experimenting with a variety of fruit jams in the filling. I personally like banana spread to create a taste reminiscent of banana bread.

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Nutrition Information

Yield

12 Tartlets

Serving Size

1 Bakewell

Amount Per Serving Calories 259Total Fat 10gSaturated Fat 2.5gSodium 123mgCarbohydrates 33gSugar 19gProtein 3.8g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Baklava on a wooden board with a cup of agave and baklava squares in the background.

Vegan Baklava

It’s easy to get obsessed over vegan baklava. They’re bite-sized treats that are crispy, moist, sweet and sticky and made without a drop of honey!

Baklava is made from phyllo dough, a thin sheet of pastry that needs to be handled with some care. It is typically vegan and you should be able to find it in the frozen section of your nearest grocery store.

Honey-Free Syrup For Baklava

Flavorful baklava starts with making the delicious syrup that will be poured over the finished baklava. It’s made from organic cane sugar, agave syrup, lemon juice and water. This syrup is the perfect substitute to the traditional honey syrup that baklava soaks in.

Start by the bringing water and sugar to a boil and letting it simmer for 15 minutes. Add lemon juice and agave and continue to let boil for 5 minutes. The syrup will need to cool and thicken up before it gets poured over the hot baklava, so it’s a good idea to complete this step first.

How To Make Vegan Baklava

For this baklava we’ll be using 3 cups of roughly chopped pistachios. To chop the nuts, simply work in small batches and chop with a sharp knife. In a bowl, add sugar and cinnamon to the nuts and set aside.

To build the baklava you’ll need two rolls of phyllo dough. In total we’ll be using 40 sheets. Before you open the packaging, make sure the rolls are completely thawed. Otherwise, the phyllo dough is likely to rip and will be harder to handle. Cut the dough to match the size of your baking pan. The pan I used measured 7.5″ x 12″. Cut the sheets a little smaller so they are easier to work with. Once the dough it cut to size, place a barely damp paper towel over it to keep the moisture in.

Next, melt 2 sticks of vegan butter. The easiest way to do this is by melting them in the microwave, 25 seconds at a time. Stir the butter each time you check on them to make sure it melts evenly and does not cook. This melty buttery spread will be brushed over the delicate layers of dough and gets everything crisp in the oven.

How To Assemble Baklava

Now all the prep work is done, you’re ready to put it all together. Using a pastry brush, start by brushing a light layer of butter on the bottom of a pan. Lay a sheet of phyllo dough down and butter the top of the sheet. Continue by layering another sheet of dough on top and brushing with butter until you have created a stack of 10 sheets. After this, spread 1/2 cup of the nut mixture on the phyllo dough.

Repeat layering sheets of dough and butter until you have a stack of 5 sheets. Next, spread 1/2 cup of the nut mixture on top of the dough. Lay a sheet of dough over the nuts and brush with butter. Continue until you have stacked 5 layers on top of each other. Again, spread 1/2 cup of the nut mixture on the dough. On top of the nut mixture, continue to stack sheets of dough and butter until you have built another 5 layers. Spread another 1/2 cup of nuts on top. Stack 5 more sheets of buttered phyllo dough on top of each other and then follow with a final layer of 1/2 cup of nuts. To finish the assembly, stack 10 sheets of buttered phyllo dough on top. Brush the top layer with the buttery glaze.

Here’s the order of the layers:

  • Stack 10 sheets of buttered phyllo dough | 1/2 cup nut mixture
  • Layer 5 sheets of buttered phyllo dough | 1/2 cup nut mixture
  • Layer 5 sheets of buttered phyllo dough | 1/2 cup nut mixture
  • Again, stack 5 sheets of buttered phyllo dough | 1/2 cup nut mixture
  • Layer 5 more sheets of buttered phyllo dough | 1/2 cup nut mixture
  • Finish with 10 sheets of buttered phyllo dough

Cut the baklava into bite-size pieces before baking – it will be too fragile after it’s done cooking.

Once the baklava is assembled and before it is baked, use a sharp knife to cut the pastry into squares. Now it’s ready to go into an oven set at 375°F/190°C for 25-30 minutes. The baking time can vary so keep an eye on it until everything looks golden.

When the baklava is out of the oven, pour the cooled syrup over the hot baked baklava. The pan will start to bubble and sizzle. Make sure the top layers are saturated with the thick syrup. Sprinkle with the leftover pistachios for extra nuttiness. Allow the baklava to sit at room temperature for at least 6 hours before digging in.

It will be a gooey, sticky and nutty mess that is absolutely delicious. Feeling inspired to make other Greek dishes? Try making this simple Vegan Green Feta Salad.

Delicious greek vegan baklava recipe in a baking tray.
Yield: 15 Squares

Vegan Baklava

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

A vegan take on the traditional honey-forward Greek dessert. This baklava is made from layers of butter-drenched phyllo dough and chopped nuts covered in a spiced lemon agave syrup.

Ingredients

Syrup Topping

  • 1 Cup Water
  • 3/4 Cup Organic Granulated Cane Sugar
  • 3/4 Cup Agave Syrup
  • 2.5 Tablespoons Lemon Juice

Nut Mixture

  • 3 Cups Roughly Chopped Unsalted Pistachio Nuts
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Cup Organic Granulated Cane Sugar

For The Pastry

  • 2 Sticks Vegan Butter (I recommend Country Crock)
  • 16 oz. Phyllo Dough / 40 Sheets (I recommend Athens)

Instructions

FOR THE SYRUP TOPPING

  1. Prepare the syrup first as it will need to cool completely before pouring over the hot oven baked baklava.
  2. Combine the water and sugar in a saucepan and boil for 15 minutes. Add the lemon and agave syrup and let boil for 5 more minutes.
  3. Pull off heat and let cool.

FOR THE NUT MIXTURE

  1. Chop about 3 cups of nuts into small pieces. Work in small batches to get uniform cuts.
  2. Place the chopped nuts into a bowl and add the cinnamon and sugar. Stir to combine.

FOR THE PASTRY

  1. Open and unroll the phyllo dough. Cut the sheets with a knife to fit the size of the baking pan you are using. It's okay to cut it a little smaller as it will be easier to handle. For reference, my baking pan measures 7.5" x 12".
  2. Once the dough is cut, cover with a barely damp paper towel to prevent the sheets from drying out.
  3. Melt two sticks of butter in a microwave-safe dish. Use increments of 25 seconds to make sure the butter doesn't bubble over or cook. Grab a pastry brush to spread the butter over the phyllo dough .

HOW TO ASSEMBLE VEGAN BAKLAVA

  1. Brush a layer of butter onto the bottom of the baking pan. Lay a sheet of phyllo dough down and butter the top of the sheet. Take another sheet and lay it on top of the first sheet. Butter the top. Continue by layering another sheet of dough on top and brushing with butter until you have created a stack of 10 sheets. After this, spread 1/2 cup of the nut mixture on the phyllo dough.
  2. Repeat layering sheets of dough and butter until you have a stack of 5 sheets. Next, spread 1/2 cup of the nut mixture on top of the dough.
  3. Lay a sheet of dough over the nuts and brush with butter. Continue until you have stacked 5 layers on top of each other. Again, spread 1/2 cup of the nut mixture on the dough.
  4. On top of the nut mixture, continue to stack sheets of dough and butter until you have built another 5 layers. Spread another 1/2 cup of nuts on top.
  5. Stack 5 more sheets of buttered phyllo dough on top of each other and then follow with a final layer of 1/2 cup of nuts.
  6. To finish the assembly, stack 10 sheets of buttered phyllo dough on top. Brush the top layer with the buttery glaze.
  7. The order is listed in the Notes section below.
  8. Once the baklava is assembled and before it is baked, use a sharp knife to cut the pastry into squares. Now it's ready to go into an oven set at 375°F/190°C for 25-30 minutes. The baking time can vary so keep an eye on it until everything looks golden.
  9. When the baklava is out of the oven, pour the cooled syrup over the hot baked baklava. The pan will start to bubble and sizzle. Make sure the top off the pastry is saturated with the thick syrup.
  10. Sprinkle with the leftover pistachios for extra nuttiness. Allow the baklava to sit at room temperature for at least 6 hours before digging in.
  11. Store in an air-tight container for up to a week.

Notes

Order of Baklava Layers:

10 sheets of buttered phyllo dough | 1/2 cup nut mixture

5 sheets of buttered phyllo dough | 1/2 cup nut mixture

5 sheets of buttered phyllo dough | 1/2 cup nut mixture

5 sheets of buttered phyllo dough | 1/2 cup nut mixture

5 more sheets of buttered phyllo dough | 1/2 cup nut mixture

10 sheets of buttered phyllo dough

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Nutrition Information

Yield

15 Squares

Serving Size

1 Square

Amount Per Serving Calories 300Total Fat 20gSaturated Fat 6gSodium 210mgCarbohydrates 51gFiber 3gSugar 28gProtein 7g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Japanese kakigori snow cone slushie with pineapple and strawberry syrup and condensed milk, in dessert cups, served on a tray.

Kakigori Snow Cones

Kakigori snow cones are a shaved ice treat inspired by Japanese kakigori. It’s icy, refreshing, creamy and oozing with fruity syrup. It’s perfect for when the months start heating up and you want a dessert that doesn’t feel heavy.

Japanese kakigori is made from flakes of shaved ice and topped with mouth-watering syrup and sweetened condensed milk. Usually, the sweetened condensed milk makes kakigori not vegan, but you can buy delicious coconut condensed milk at the grocery store.

How To Make Kakigori Snow Cone Syrup

Store-bought syrups are typically loaded with dyes, preservatives and extra sugar. Cut all of that out by making homemade fruit syrup. My recipe for strawberry and pineapple syrup is all natural and made from just 3 ingredients: fruit, sugar and lemon juice.

Start by cutting the fruit into small pieces and then pureeing in a blender for a minute. Add the lemon juice and sugar and pulse until combined. Next, move the sauce over to a saucepan and cook on the stove to get a smooth consistency. Allow the syrups to cool before moving into a squeeze bottle or other containers.

How To Make Shaved Ice

A kakigori shaved ice machine is not something that’s available to most people, so I recommend using a regular shaved ice machine. The ice will be flaky, crunchy and cool and works well as the base for the snow cones. I’ve had the Dash Shaved Ice Maker for over 2 years and it works like a charm for all my snow cone and slushie needs.

How To Assemble Kakigori Snow Cones

To make sure every bite of a kakigori snow cone is delicious, layer the ice and syrup in an alternating pattern. When putting everything together, imagine a rounded dome shape that is flat at the top. This will make the snow cone easier to eat.

Start by shaving the amount of ice you want to use and set it to one side. Get your dessert bowl and squeeze some syrup (if using a squeeze bottle) or spoon some syrup on the bottom of the bowl. Pack a layer of shaved ice on top of the syrup. Liberally drizzle some more syrup onto the ice, making sure to saturate the shaved ice. Add one more layer of ice to the bowl, rounding it off the top. Generously pour more syrup onto the ice and then finish it off with two heaping tablespoons of coconut sweetened condensed milk.

Use squeeze bottles to get the most even distribution of syrup in the snow cone.

There you have it! Kakigori snow cones are a delicious, crunchy and fruity dessert that feels like the perfect complement to a warm day.

Leftover syrup can be stored for up to 5 days and drizzled on anything! It pairs great with pancakes, stirred into Chia Seed Pudding or added to oatmeal. If you make this recipe, don’t forget to leave a review below and tag @PlantBasedDogGuy on Instagram.

Two dessert cups of vegan japanese kakigori made with strawberry and pineapple syrup and drizzled with coconut condensed milk, photographed by a pool.
Yield: 6 Servings

Kakigori Snow Cones

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Refreshing and fruity, kakigori snow cones are layered with homemade pineapple and strawberry syrup and drizzled with vegan condensed milk.

Ingredients

Pineapple Fruit Syrup

  • 20 oz. / 1 Can Canned Pineapple Chunks
  • 1/8 Cup Confectioners Sugar or 1/4 Cup Granulated Cane Sugar
  • 1/2 Tablespoon Lemon Juice

Strawberry Fruit Syrup

  • 2 Cups Fresh Strawberries
  • 1/8 Cup Confectioners Sugar or 1/4 Cup Granulated Cane Sugar
  • 1/2 Tablespoon Lemon Juice

Other Ingredients

  • 7.4 oz. / 1 Can Sweetened Condensed Coconut Milk (I recommend Edward & Sons, Let's Do Organic)
  • 4 Cups Ice Cubes

Instructions

FOR THE PINEAPPLE SYRUP

  1. Open the canned pineapple and drain the liquid from the chunks.
  2. Cut the chunks into smaller pieces.
  3. Put the pineapple into a blender and purée for a minute.
  4. Squeeze the juice from a lemon and add 1/2 tablespoon into the blender.
  5. Add the sugar into the blender and pulse until smooth.
  6. Empty the syrup into a saucepan set to low heat.
  7. Stir to dissolve the sugar and cook for a few minutes, allowing the syrup to thicken.
  8. After the syrup becomes smooth, set aside and allow to cool before pouring into a squeeze bottle or mason jar and storing in the fridge.

FOR THE STRAWBERRY SAUCE

  1. Wash the strawberries and cut off the stems.
  2. Slice into small pieces.
  3. Put the strawberries into a blender and purée for a minute.
  4. Add 1/2 tablespoon of lemon juice into the blender.
  5. Add the sugar into the blender and pulse until smooth.
  6. Empty the syrup into a saucepan set to low heat.
  7. Stir to dissolve the sugar and cook for a few minutes, allowing the syrup to thicken.
  8. After the syrup becomes smooth, set aside and allow to cool before pouring into a squeeze bottle or mason jar and storing in the fridge.

ASSEMBLING KAKIGORI SNOW CONES

  1. Place ice cubes in a shaved ice machine and shave according to the manufacturers instructions.
  2. Set the bowl of shaved ice aside.
  3. To assemble the snow cones, layer the ice and syrup for an even distribution of flavor.
  4. In a dessert bowl, squeeze (if using a bottle) or spoon some syrup in the bottom of the bowl. Layer shaved ice on top.
  5. Pack another layer of shaved ice on top of the syrup. Then liberally drizzle some more syrup onto the ice, making sure to saturate the shaved ice.
  6. Add one more layer of ice to the bowl, rounding it off the top. Generously pour more syrup onto the ice and then finish it off with two heaping tablespoons of coconut sweetened condensed milk.

Notes

  • Put the syrups in squeeze bottles for the best way to distribute the fruity sauces in the shaved iced.
  • Try experimenting with other fruit flavors like melon, lemon or orange.
  • The syrups can be stored in the fridge for 5 days and make delicious topping for other dishes like Chia Seed Pudding, pancakes, waffles and oatmeal.

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Nutrition Information

Serving Size

1/2 Cup

Amount Per Serving Calories 180Total Fat 8gSaturated Fat 7gSodium 10mgCarbohydrates 26gSugar 26gProtein 2g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Strawberry chia pudding in a mason jar, drizzled with berry sauce pictured on a wooden board with scattered nuts and berries.

Berry Chia Pudding

I’m going to show you how to make the most tasty berry chia pudding. It’s creamy and fruity, with just the right amount of sweetness.

The flavors of this chia pudding are inspired by the classic combination of strawberries and cream. But unlike the original, this version is vegan and made from only 6 healthy ingredients.

How To Make Chia Seed Pudding

It starts with creating a luscious strawberry syrup which will do double duty: we’ll fold the berry sauce into the chia pudding and use it as a decadent fruit on the bottom treat.

Making the strawberry sauce only takes a minute to whip up in the blender and can be eaten with virtually any sweet treat. From pancakes to French toast, to smoothie bowls and ice cream. You’ll understand once you try it!

The chia pudding comes together by combining part berry sauce with chia seeds, agave and reduced fat coconut milk. If you prefer another type of vegan milk, use that instead.

After 4 hours in the fridge, the pudding is ready to eat. To construct the berry chia pudding, spoon some strawberry sauce on the bottom of a bowl and then add the chia pudding on top.

Strawberry chia seed pudding with a drizzle of berry syrup and topped with dried fruit and nuts on a wooden surface.
Making this delicious strawberry chia seed pudding takes only 10 minutes.

Store the chia pudding in small mason jars for an easy grab-and-go breakfast or snack.

Chia pudding pairs well with a variety of toppings. Sprinkle with fresh fruit, dried fruit, nuts, seeds, granola and an extra spoonful of berry sauce for good measure. If you want an alternative to strawberry sauce, why not try this Pineapple Syrup Recipe? Give it a go and let me know how you liked it! Don’t forget to tag @PlantBasedDogGuy on Instagram.

Strawberry chia seed pudding with a drizzle of berry syrup and topped with dried fruit and nuts on a wooden surface.
Yield: 3 Servings

Berry Chia Pudding

Prep Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 10 minutes

Inspired by the flavors of strawberries and cream, this chia seed pudding is fruity, creamy and subtly sweet.

Ingredients

Strawberry Syrup

  • 2 Cups Fresh Strawberries
  • 1/2 Tablespoon Fresh Lemon Juice
  • 1/4 Cup Agave (4 Tablespoons)

Chia Pudding

  • 1/4 Cup Chia Seeds (4 Tablespoons)
  • 1/2 Cup Berry Syrup (4 Tablespoons)
  • 1/2 Cup + 1/8 Reduced Fat Coconut Milk
  • 1/8 Cup Agave (2 Tablespoons)
  • 1 Teaspoon Vanilla Extract

Instructions

MAKING THE STRAWBERRY SYRUP

  1. Wash the strawberries and cut off the stems. Slice into smaller pieces.
  2. Place the strawberries, lemon juice and agave into a blender and purée for up to a minute until smooth.
  3. Set aside for use in the pudding.

MAKING THE CHIA PUDDING

  1. In a mixing bowl measure out 1/2 cup of the strawberry sauce, add the coconut milk, 1/8 cup agave, vanilla extract and the chia seeds.
  2. Fold together until well mixed. Cover and allow to set in the fridge for at least 4 hours.
  3. Pour the remaining syrup into an airtight container and refridgerate until ready to use.

COMPOSING THE BERRY CHIA PUDDING

  1. Start by spooning a few tablespoons of the strawberry syrup into the bottom of a dessert bowl.
  2. Next, gently stir the chia pudding so that it is fluffy and creamy. Measure out 1/2 cup of the pudding and add to the dessert bowl.
  3. Add toppings like fresh fruit, dried fruit, granola, nuts, seeds and more strawberry sauce to the berry chia pudding and enjoy!

Notes

Make the berry chia pudding and store in small mason jars for a grab-and-go breakfast or snack.

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Nutrition Information

Serving Size

1/2 Cup

Amount Per Serving Calories 300Total Fat 15.5gSodium 5mgCarbohydrates 39gFiber 8gSugar 24gProtein 4g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Delectable thick chocolate vegan fudge sprinkled with fruit, berries, nuts and seeds.

Fudge Fruit Bar

Take a look at these delectable vegan fudge and fruit bars! They’re chocolaty, creamy and topped with a plethora of dried fruit – what’s not to love? I’ll be honest, when I switched to a plant based eating lifestyle I became a sugar fiend. I wanted to eat sugary foods all the time. But it didn’t matter how much chocolate I ate on Friday, I’d still want a ton on Saturday.

I came to the conclusion that the sweet treats I was eating weren’t satisfying me in the right way. They were empty calories that were plenty sweet but perplexingly not the right kind of sweet.

The Most Satisfying Vegan Fudge

Enter: My chocolaty vegan fudge and fruit bars. This vegan fudge is neither too dark or bitter, striking the ideal balance that most people crave in a good fudge recipe. To explain it best, it’s the kind of fudge that both milk chocolate and dark chocolate lovers can enjoy.

Using just 4 ingredients you can make a satisfying vegan fudge that’s better than the store bought kind. And it’s an added bonus that you can make it anytime you want!

For this recipe I use oat milk, semi-sweet chocolate chips and coconut sugar to achieve the melt-in-your-mouth crumbly texture people expect in a fudge.

Vegan fudge bar topped with strawberries, pumpkin seeds, coconut shavings, cashews, goji berries, cranberries and walnuts.
Just look at this fudge! It’s chocolaty, creamy and topped with tasty treats.

Lightly toast your toppings in a pan without oil to really awaken the flavors and add a layer of depth to the fudge bar.

These vegan fudge fruit bars make a great gift for friends and family (and yourself). After the chocolate has set in the fridge, take it out of the pan. Using a long knife, divide the fudge into triangular wedges (similar to a pizza slice) to create elegant shards of fudge.

Got a sweet tooth craving? Try making these other delicious desserts:

Slab of chocolate vegan fudge bar topped with fruit, nuts and berries on a wooden serving board.
Yield: 10 Servings

Vegan Fudge Fruit Bar

Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 12 hours
Total Time: 12 hours 15 minutes

Make homemade fudge with only 4 ingredients. There vegan fudge bars are very chocolaty, super creamy and topped with delicious fruit.

Ingredients

  • 24 oz. Semi-Sweet Chocolate Chips
  • 13 Tablespoons Oat Milk
  • 1/4 Cup Coconut Sugar
  • Fudge Bar Toppings. Such as, Trader Joe's Freeze Dried Strawberries and Peak Goji Power Trail Mix.

Instructions

PREPARE

  1. 1 pot filled up to 1/4 with water and a glass bowl that can be placed on top of the pot. This will serve as the double-boiler for melting the chocolate. Use a rubber spatula to stir the mixture.
  2. 1 sauce pan for heating the oat milk and sugar. Use a rubber spoon for stirring.
  3. A large bowl that will be used for combining the fudge ingredients and a whisk.
  4. A pan lined with parchment paper to set the fudge in. I used a 7" x 10" pan for a thicker set fudge.
  5. 1 small pan for toasting the toppings.

OAT MILK AND SUGAR MIX

  1. Start by adding oat milk and coconut sugar to the sauce pan on a low-medium heat. Stir until the sugar has melted. It will take on a nice brown color.
  2. Reduce to a lower heat and keep warm until ready to add this to the melted chocolate. The reason behind this is because adding anything cold to the melted chocolate will cause it to seize up and make it virtually unusable.

TOAST THE TOPPINGS

  1. On medium heat begin toasting the toppings to awaken the flavors and give it a subtle char.
  2. For my toppings I used Peak Goji Power Trail Mix, which has fun things like coconut chips, goji berries, walnuts, cranberries, pumpkin seeds and cashews. I also added a pop of brightness with Trader Joe's Freeze Dried Strawberries. Use toppings you enjoy eating and whatever trail mix you have in the cupboard.
  3. Remove off heat after everything is slightly browned.

MELTING THE CHOCOLATE

  1. Put the pot of water on medium heat. This will start to bubble pretty quickly. At this time place the glass bowl on top and pour in the semi-sweet chocolate chips.
  2. To melt the chocolate, constantly stir and fold the chocolate chips with a rubber spatula. Keep a close eye on it and make sure none of the water from the pan splashes into the chocolate. Again, extra moisture will cause the chocolate to seize up and stop the melting process.
  3. You'll begin to notice that the chocolate will take on a shiny and smooth appearance. Keep on folding the chocolate chips until everything has melted, around 10 minutes.
  4. Once the chocolate has melted we are ready to add the two mixtures together. Take a moment to pour the oat milk and coconut sugar mixture into the large bowl - the liquid should still be warm. Place a whisk nearby.

MAKING THE FUDGE

  1. Begin by pouring the melted chocolate into the liquid mixture. If you have help, ask them to do the pouring as you begin to mix everything together. Mix vigorously so that the two mixtures do not cool before they are whisked together.
  2. Stir constantly until the mixture looks smooth and there are no lumps in the fudge.
  3. Transfer the fudge into the parchment-lined pan. Be sure to scrape down the sides of the bowl to get everything in there.
  4. Smooth the top of the fudge down with the rubber spatula you used to stir the chocolate. For the last touch I like to gently hit the bottom of the pan onto a counter so that the mixture disperses into the corners of the pan.
  5. The final step is the fun part. Top the fudge with your toppings. Be as liberal as you like. When you've sprinkled everything on, lightly press them into the fudge so that they stick on.
  6. Now you're ready for your fridge to do the rest of the work. Let the fudge sit for around 12 hours so that it sets. After 12 hours it will be ready for slicing, sharing and eating.

Notes

Awaken the flavors and aromas of your toppings by lightly toasting them in an ungreased pan.

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Nutrition Information

Yield

10

Serving Size

1/10 Bar

Amount Per Serving Calories 333Total Fat 18gCarbohydrates 51gFiber 4.4gSugar 40g

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