Most who have been to Disneyland are familiar with the Dole Whip: the soft, creamy pineapple sorbet that is actually vegan, even though it is belied by its creaminess. People will stand in line for as long as an hour to get their hands on this delicious, frozen treat.

The beginning of fall means that apples are coming to harvest, which means endless possibilities for many delicious recipes. We love how quick this delicious dish is, making it perfect for an after-school snack, a study snack, or for one of those days when you’re running on empty and need a quick, tasty pick-me-up.

We love chocolate, who doesn’t? And fudge is one of our favorites! Rich, decadent, smooth and creamy, it is the perfect indulgent snack. While many of grew up with the fudge made from condensed milk, it is actually delicious when made with fresh ingredients that didn’t come from animals!

Last week’s recipe for Vegan and Gluten-Free Paletas de Aguacate, or, Avocado Mexican Popsicles was a hit, so we’re bringing you another recipe that packs a little kick. Paletas, mexican popsicles, are a traditional frozen sweet treat sold throughout Mexico.

If there is one thing that most of us can agree upon univerally, it’s that it is hot! Temperatures like this make us all seek out some fun, frozen treats to cool us down. Paletas, or, Mexican popsicles, are wildly popular in Mexico.

Summer is definitely here and most of us are contending with record-breaking temperatures. That is why we were elated to get this month’s copy of Veg News and find it full of vegan ice cream recipes. The best part? You don’t even need an ice cream maker.

It seems that the biggest challenge in eating both vegan and gluten-free is finding recipes that are both, and that is where we often have to get creative. One of our favorite gluten-free cookbooks is Cooking with Coconut Flour by Bruce Fife, N.D. Unfortunately, while all of the ingredients are sans gluten, most of his recipes contain eggs and honey.

What is better than delicious, creamy vegan whipped cream? Delicious, creamy vegan whipped cream frozen dollops! Make these ahead of time to keep in your freezer, and whip them out the next time you make hot chocolate, coffee, tea, or any other warm beverage that you want to enhance with a little creamy deliciousness!

Thanksgiving, or No Turkey Day, is barreling upon us with lightning speed, and pumpkin cheesecake is a staple on many holiday dinner tables. A vegan and gluten free cheesecake can be difficult if you are used to making your own crust because pre-made graham crackers and ginger cookies that are both vegan and gluten free are incredibly difficult to find. In fact, we scoured the internet and we kept coming up with one or the other, but not both.

Happy World Vegetarian Day! We are bringing you the easiest peanut butter cookies to make in the world! Seriously, four ingredients (one of them being water) and that is it. We defy you to bring us an easier peanut butter cookie recipe that is both vegan and gluten free (although if you know of one, please let us know!).

We flipped for this recipe in August’s edition of VegNews magazine. When we read “vegan creme fraiche” was part of the recipe (and it included the recipe for vegan creme fraiche), we were hooked. If it’s creamy and vegan, we’re there! And it is raw to boot!

Sorbet is one of the best desserts for summer. Not only is it light and cold, but to make the freshest, most delicious fruit sorbet, you need to only go to your local farmers market and grab whichever fruit is in season. Strawberries, blueberries, peaches, blackberries, raspberries – you name it! If you are unable to go to your local farmer’s market, don’t have one near you, or want to hasten the process, just buy some frozen organic fruit from your local grocers. If you go the fresh fruit option, you will want to freeze it overnight before using them in this recipe. So wash them, peel and chop (if necessary), and put in a container and freeze.

When looking for a vegan, gluten-free dessert that is rich and decadent, truffles are the way to go. Whether you are looking for a dessert dish to bring to a potluck, or something to make for that special someone in your life, you can’t go wrong with a truffle! The great thing about truffles is that they are versatile – you can add just about anything to them to suit your taste: sea salt, coconut flakes, gluten-free crushed pretzels, crushed nuts, dried fruit, crushed candy canes, or even vegan bacon bits.

This is our own recipe, but we have to give credit where credit is due: this is a riff on the Native Food Cafe vegan vanilla creme. This vegan almond cream is delicious over pie, over cake, or on its own as a custard dessert. To make vanilla cream, simply omit the almond extract, but trust us, this is most delicious – very delicious! – as vegan almond cream.

We can’t let National Celiac Awareness Month go by without more dessert recipes and a recipe that is essentially like vegan mounds or almond joy is right up our alley! The response to National Celiac Awareness Month has largely been awesome, but some people still scratch their heads, wondering how a person can eat both vegan *and* gluten-free. It does sound very limiting, which is in partly why we started this site! You can still eat delicious food on a vegan and gluten-free diet and, in fact, it can challenge you to be a more creative cook!

With yesterday’s recipe on vegan, gluten-free ginger ale, we thought we needed a light little snack to go with it! This beautiful dish is rich with berries and sweetness, cut with a slight tart flavor. Now that we are headed into summer, farmers markets and other organic markets are brimming with beautiful vibrant berries at the peak of perfect flavor. This dish is served cold from the refrigerator and so is perfect on a hot day for a refreshing treat. This dish is from one of our favorite recipe books, Raw for Dessert by Jennifer Cornbleet

We can’t have a kid’s week without an ice cream recipe! Kid’s *love* ice cream, and as adults who remember ice cream so fondly from childhood, we want to give it to them. Obviously there are tons of great non-dairy ice creams available, but there is a great sense of satisfaction in making it yourself. The great thing about making your own ice cream is that you can put whatever you want in it: fruit, candies, nuts, whatever strikes your fancy!

We were disgusted to learn that the Starbucks Strawberries and Creme frappuccino contains bugs! Yuck! While Starbucks has thankfully announced that they are going to phase out the beetle usage, in favor of tomato-derived lycopene extract, it was a great reminder to us that sometimes it is just better to make treats yourself so that you can control what goes into them.

We thought we’d close the week out with chocolate! We took another recipe from one of our favorite dessert books, Raw for Dessertby Jennifer Cornbleet. The bonus to this recipe is just how easy it is to make it! If you want to get really fancy, make a brownie sundae by topping off the brownie with your favorite ice cream alternative, such as coconut or rice cream, and our delicious coconut whipping cream.

For the week in desserts we needed a break from all the pure sugar! Is it too much to ask for a delicious dessert that also offers nutritional value? With this recipe, we learn that it is not! With nutrient-rich ingredients such as vitamin-packed avocado, anti-oxidant packed cacao and vitamin and mineral-packed coconut milk, this delicious mousse does not disappoint.