Vegan Pumpkin Spice Pecan Truffles

Vegan Pumpkin Spice Pecan Truffles

“Vegan Pumpkin Spice Pecan Truffles”

No doubt, Thanksgiving is a food holiday. You gather your friends and family around the table and eat, eat, eat! Even vegans like Turkey day, just skip the turkey and the festivities can still ensue. So, if you have some vegan pals try serving these “Vegan Pumpkin Spice Pecan Truffles,” made with Tofutti Better Than Cream Cheese for dessert. They’ll love you for it!

Ingredients:

4 oz. Tofutti Better Than Cream Cheese
4 Tbsp. vegan butter, room temperature
4 cups powdered sugar
1/4 tsp. ginger
1/4 tsp. all spice
1 tsp. nutmeg
1 Tbsp. cinnamon
2 cups pecans, finely chopped, for the mixture
3/4 cup pecans, a medium-fine chop, for the coating
1/4 cup vegan chocolate chips

Method of Preparation:

In a mixing bowl, combine the Tofutti Better Than Cream Cheese and the vegan butter with a spatula until well blended.Add the ginger, all spice, nutmeg and cinnamon to the mix and blend well.

Next, fold in half of the powdered sugar, watching for any lumps. And then fold in the second half. Fold in the 2 cups of finely chopped pecans.

The truffle mixture should be easy to handle without sticking. Using either a scooper, or your hands, roll the truffle mixture into round balls. This recipe makes about 30 truffles. Roll each truffle in the 3/4 cup medium- finely chopped pecans.

Place the truffles in the fridge to chill.

Lastly, over a double boiler, melt the vegan chocolate chips. Drizzle chocolate over the top of each truffle using a parchment bag. Then refrigerate the truffles 4-5 hours before serving. These are a real time saver and great to make a day in advance.

Place the truffles into small baking cups. Enjoy!

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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Chocolate Cuties Shake

Tofutti Cutie Chocolate Shake

“Chocolate Cuties Shake”

Nothing says “guilty pleasure” more than a chocolate shake. So here’s an ice cold, vegan milkshake dripping with chocolaty goodness. Just blend up some chocolate Tofutti Cuties, kick back, and feel all your troubles melt away.

Ingredients:

4 chocolate Tofutti Cuties, ice cream sandwiches
5 oz. non-dairy milk, e.g., almond milk, rice milk, soy milk
1 1/2 tsp. cocoa powder
1/8 tsp. vanilla extract

Preparation:

Place all ingredients into a blender. Pulse until the ice cream sandwiches are well broken up and scrape down. Continue to blend until thick.

This recipe makes one decadent serving. Serve cold.

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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Dark Chocolate Chunk Drop Cookies

Dark Chocolate Chunk Drop Cookies

“Dark Chocolate Chunk Drop Cookies”

This is a guest post by Jes Keim over at The Vegan Screen.

I just know you’ll love these cookies! Big chunks of dark chocolate make them simply irresistible. I dare you to eat just one!

Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets and set aside.

Ingredients

1/2 cup of Tofutti Better Than Sour Cream
1/3 cup of vegan margarine, softened
2/3 cup of cane sugar
2 tablespoons of ground flax seeds
1/4 teaspoon of salt
1 1/2 teaspoons of vanilla extract
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 1/2 cups of all-purpose flour
1 good quality dark chocolate bar (about 3.5 ounces), coarsely chopped

Directions

Using a food processor, mix the Tofutti Better Than Sour Cream and the margarine; add the sugar, flaxseeds, salt, vanilla, baking soda, and baking powder. Blend the mixture until well combined, stopping the food processor to scrape down the sides when necessary.

Add the flour and run the food processor until a loose dough forms; while the food processor is running add the chopped chocolate through the barrel and continue to run the food processor until the mixture is just combined. (You do not want to break down all of the chocolate—leave some chunks!)

Drop the dough onto the cookie sheets by the heaping tablespoon, leaving plenty of space between. Bake the cookies for 12-14 minutes, until set and slightly golden. Allow the cookies to sit on the pan for a minute or so, then transfer to a wire rack to finish cooling. Once cooled, store in a covered container. Enjoy!

Makes approximately 1 1/2 dozen cookies.

Visit Jes at www.theveganscreen.blogspot.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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No Bake Peanut Butter Pie

No Bake Peanut Butter Pie

“No Bake Peanut Butter Pie”

This is a guest post by Brook and Michael over at Being Vegan Eats.

Ingredients:

Filling:

8 oz. Tofutti Better Than Cream Cheese
1 cup natural peanut butter
1 cup powdered sugar
1/4 cup almond milk, or other non-dairy milk
1 1/2 tsp. vanilla extract
12 oz. can of coconut milk, chilled in fridge

Crust:

1 1/2 cups almond meal
1/2 cup vegan graham crackers, to make gluten-free substitute gluten-free graham crackers or use just almond meal
3 Tbsp. chocolate chips
3 large dates
2 tsp. agave nectar

Directions:

In the food processor, chop the 3 large dates until very small. Add in the almond meal, graham crackers and chocolate chips. Lastly add in the agave nectar. Blend until all are well incorporated. Press into a 9″ pie pan; a glass pan will work. Place in the fridge until ready to use.

In a mixing bowl, using a hand blender (with beater attachments), beat the Tofutti Better cream Cheese, almond milk and vanilla extract until smooth and well blended. Then add in the peanut butter and blend til smooth.

Add in the powdered sugar a half at a time. Blend well.

Open the can of chilled coconut milk. The liquid and the cream will be separated into two layers. Scoop the top layer of cream out of the can, stopping at the liquid, and place in a second mixing bowl.

With the hand blender (and whisk attachments), whisk the coconut cream until fluffy and incorporated with air. Fold the coconut whipped cream into the bowl of peanut butter filling.

Pour into the chilled pie shell, smoothing out the top. Place in the fridge until well chilled. Recommend chilling at least 6 hours, but will set perfectly over night. A great dish to make in advance.

Serve chilled, enjoy!

Visit Brook and Michael at www.beingveganeats.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Vegan potato candy

Vegan potato candyYou wouldn’t normally think of potatoes as candy, but now you can. Brook and Michael over at Being Vegan Eats have whipped up an interesting little recipe for “Vegan Irish Potato Candies.” Yup, you heard right. Potato candy. And they’re made with Tofutti Better Than Cream Cheese. Sweet!

To make these little treats, you’ll need vegan butter, vanilla, shredded unsweetened coconut, powdered sugar, nutmeg, cinnamon, cocoa powder, and Tofutti Better Than Cream Cheese.

After you’ve gathered all this stuff, it’s a lot of mixing, chilling, and rolling. Don’t worry, Brook and Michael explain how to make them in much better detail, all the more reason to visit their site. You’ll see that the finished candies look like itty-bitty potatoes. Pretty cool.

Thanks, guys. Great recipe!

Still hungry for potato? Here are two more spud-inspired recipes: Creamy Twice Baked Sweet Potatoes and Vegan Potato Pancakes. Yum! Starchy goodness…

Via Being Vegan Eats.

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