Easy Layered Vegan S'mores Pavlovas

Layered Vegan S'mores Pavlovas

Method of Preparation Preheat oven to 275°F and line two baking sheets with parchment paper. Place the chickpea brine in the bowl of a stand mixer and whisk on high speed for about 10-15 minutes until soft peaks form. Add cream of tartar and vanilla and whip for about 3-5 minutes until a medium to stiff peak is formed. Slowly add the powdered sugar in ¼ cup increments, whisking to incorporate after each addition, followed by the S’mores Dessert Blend. Carefully place the meringue in a pastry bag fitted with a large star tip and pipe 4 even circles onto each sheet pan, making 8 total. Place the pavlovas in the oven for 30 minutes, reduce the heat to 250°F and continue baking for 2 more hours, or until the pavlovas are firm to the touch. Turn off the heat and let the pavlovas cool completely in the oven for about 30 minutes. While the pavlovas cool, scoop the thick cream out of the can of coconut milk and reserve the clear liquid for later use. Whip the cream until it reaches a medium to stiff peak before carefully whisking in the coffee liqueur if using; keep the cream chilled until using. Slice the berries as desired. Once the pavlovas are cool, remove from the oven and spread about 2 tablespoons of the whipped coconut cream onto each circle, top with berries, and create 2 stacks of 4 circles each. Serve immediately. Nutrient information calculated with strawberries and optional coffee liquor. Meal Type: Wildtree Product(s): S'mores Dessert Blend   Ingredients 1 cup brine drained from 1 (28 ounce) can no-salt-added chickpeas 1/2 teaspoon cream of tartar 2 teaspoons pure vanilla extract 2 cups organic powdered sugar 3 tablespoons Wildtree S’mores Dessert Blend 1 cup fresh berries 1 can coconut milk, refrigerated overnight 1/4 teaspoon coffee liqueur, optional Nutritional Info Calories: 104 Fat: 4g Saturated Fat: 3g Carbohydrates: 17g Fiber: 0g Protein: 1g Cholesterol: 0mg Sodium: 4mg

The Best Vegan Snickerdoodles

Method of Preparation

Preheat oven to 350ºF and line a cookie sheet with parchment paper. In a small bowl, mix together the sugar and cinnamon and set aside. In a medium-sized mixing bowl, stir together Snickerdoodles, soy milk, and melted Organic Coconut Oil until a soft dough forms. Shape dough into 12 small balls and roll in cinnamon sugar. Press onto the parchment-lined cookie sheet and bake for 10 minutes or until cookies are set and slightly browned on the edges. Allow to cool completely before serving. Ingredients 1 tablespoon evaporated cane sugar 1/2 teaspoon cinnamon 1 package Wildtree Snickerdoodles 3 1/2 tablespoons plain soy milk 2 1/2 tablespoons Wildtree Organic Coconut Oil, melted Nutritional Info Calories: 80 Fat: 3g Saturated Fat: 2.5g Carbohydrates: 13g Fiber: 1g Protein: 1g Cholesterol: 0mg Sodium: 50mg