Delicious Plant Based Thanksgiving Desserts |Easy
Hey yall!! Welcome to the last installment of mine and Missleigh’s Thanksgiving series, Delicious Plant Based Thanksgiving Desserts. These two desserts that we have created are SO YUMMY! We hope you enjoy and find them to be something wonderful to add to your Thanksgiving table to celebrate the season!
Leave a comment below and tell us what you will be making this year. Your comments mean so much to us! HAPPY THANKSGIVING!
Vegan Blueberry Cobbler
Filling Ingredients
3 or 4 cups of wild blueberries (frozen or fresh)
Juice from half a lemon or orange (you can use lemon zest or bottled lemon juice)
1 tablespoon tapioca or arrowroot starch (or even cornstarch works)
Vanilla extract
3 tablespoons of maple syrup or other sweetener
Crust/ Topping Ingredients
1 cup flour (oat, almond, wheat, etc.)
Pinch to 1/4 teaspoon of salt
1 cup of non-dairy milk (full fat coconut milk makes the topping more flaky or you can use regular non-dairy milk or mix the two like I did (50% almond, 50% coconut milk)
Pinch of nutmeg and cinnamon
1 tablespoon maple syrup or other sweetener
2 tablespoons baking powder
Vanilla extract
Directions
Pre-heat the oven to 350 degrees
Prepare the filling
Prepare the topping
Smooth the topping over the filling
Bake in oven at 350 for 40 minutes
After 40 minutes, higher heat in the oven will brown the topping more (410-420 degrees)
Top with Cocowhip or another vegan whipped topping. Sprinkle with cinnamon.
Missleigh’s Amazon Links:
Vegan Marshmallows:
Sweet Chili Sauce:
Air Fryer:
Ninja Blender:
Trader Joe’s Umami Seasoning:
Trader Joe’s Coconut Aminos:
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