Vegan Baking

Don't know what to do with all those pumpkin seeds from pumpkin carving? Take those little pepitas and dress them up in little spiced sugar costumes with this Candied Spiced Pumpkin Seeds recipe. They'll love it and you will too because this vegan recipe features barley malt syrup, cinnamon, cloves and cardamom to help push the savory pumpkin seed flavors forward.

This Chocolate Orange Bomb bonbon recipe packs a seductive orange one two punch: They involve candied orange peel pureed with a kiss of Grand Marnier, mixed together with chocolate, then enrobed in a chocolate shell. This is a great vegan bonbon to have on hand when assembling your own box of chocolates for a special occasion.

These candies are soft and chewy and taste like Heaven on a plate! These vegan bonbons require no baking or cooking time, and are really easy! I hope you love this recipe as much as my family does!

This Chocolate Truffle recipe utilizes the flavor combination of two different types of chocolate for maximum flavor depth. These vegan truffles are then enhanced further by the addition of vanilla extract, touch of salt then rolled in the coating of your choice to make them truly delectable. For certified choco-holics only.

Use this Easy Caramel Sauce recipe to bring another dimension to vegan cheesecakes, ice creams, pies, brownies or pretty much anything. Caramel is one of those rare taste miracles that's in the same realm of chocolate sauce and maple syrup; it would probably make cardboard taste delectable. It's liquid gold. This is an easy to make sauce that utilizes coconut cream for rich flavor. Coconut contains flavor compounds called lactones which are among the same compounds that give dairy products like cream their signature flavors. Want to turn up the flavor level to eleven? Replace the vanilla extract with 1 Tablespoon bourbon, rum or brandy.

This Heavenly Hot Chocolate recipe is great when it's cold outside and you need a nice warm friend. Two different types of chocolate bring the chocolate power through which is further enhanced by a bit of espresso powder and a touch of cayenne. The vegan mixture is then simmered for fifteen minutes so sugars are given the chance to caramelize slightly. Feel free to customize it by adding a splash of coffee, mint extract, Kahlua or enjoy it on it's own.

One of the reason marzipan goes back ages is because it's extremely versatile. It can be used for anything from  cake decorations, fillings in cookies and pastries or in this case, a center in this vegan bonbon recipe. A touch of almond extract brings out some extra flavor so it can compete on the same level as the chocolate. This recipe uses a chocolate mold. If you don't have one, place the marzipan balls in the freezer for an hour or so, roll them in melted chocolate, then place them on a parchment paper lined cookie sheet before returning them to the freezer for about another hour.

These chewy Pecan Caramel Chews are reminiscent of those little caramels you used to get from trick or treating when you were little- except they're packed with pecans and dipped in chocolate. Be sure to use a candy thermometer with this vegan caramel recipe for best results. If you like your caramel extra soft or extra hard, adjust the caramelization temperature 10F lower or 10F higher respectively.