S'mores Cookies

You will need:

• 1 1/4 cups flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup vegan butter

• 1/2 cup brown sugar

• 1/2 cup white sugar

• 1/4 cup plant milk

• 1 tsp vanilla extract

• 1 cup vegan graham crackers, crushed

• 1/2 cup dairy-free chocolate chips

• 12 Dandies vegan marshmallows, halved

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper.

2. In a large mixing bowl, combine flour, baking soda, baking powder and salt.

3. In a separate bowl, cream together the vegan butter, brown sugar, white sugar, plant milk and vanilla extract.

4. Pour the wet mixture into the dry and stir until it forms cookie dough.

5. Fold in crushed graham crackers and dairy-free chocolate chips.

6. Scoop the cookie dough into 1 tbsp balls. Place one half of a Dandies marshmallow in the center of each ball and roll to secure.

7. Bake at 350 degrees for 15-17 minutes. Allow to cool completely before serving.

Sweet Potato Gnocchi

You will need:

• 1 large sweet potato, peeled and cut into 1 inch cubes

• 1/4 cup unsweetened plant milk

• 1 1/4 cups all purpose flour

• 3 tbsp nutritional yeast

• 1 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp garam masala

Directions:

1. Place cubed sweet potato in a large pot and cover with water. Bring to a boil and cook for about 15 minutes, or until fork-tender.

2. Drain the water and add sweet potato to a large mixing bowl along with plant milk, nutritional yeast, salt, pepper and garam masala. Mash until smooth.

3. Add the flour in 1/4 cup increments. Use a spoon to combine the mixture until it begins to form a dough.

4. When the dough becomes too thick to stir, knead it with your hands for a minute or so. Then, transfer it to a clean, lightly floured surface. Roll the dough into long “snakes” and use a sharp knife to cut it into 1-inch pillows. Roll each pillow over a fork to form the ridges of the gnocchi.

5. Bring a large pot of salted water to a boil and add about 15 gnocchi to the pot. Cook for about 5 minutes, at which point the gnocchi will have floated to the top of the pot. Be careful not to add too many gnocchi to the pot at once, as this may cause them to stick together.

6. Serve warm with a sauce of your choosing.

Triple Chocolate Cake Pops

You will need:

• 1 cup plant milk

• 1 tbsp apple cider vinegar

• 2 cups flour

• 1 1/2 cup sugar

• 3/4 cup cocoa powder

• 2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 1/2 cup canola oil

• 2/3 cup applesauce

• 1 tbsp vanilla extract

• 1 cup boiling water

• 1 tub (16 oz) vegan chocolate frosting

• 1 - 2 cups dairy-free chocolate chips, melted

• Optional: chocolate sprinkles

Directions:

1. Preheat oven to 350 degrees Fahrenheit and grease two 9-inch cake pans.

2. Make your vegan buttermilk by mixing plant milk with apple cider vinegar. Set aside for about 10 minutes to curdle.

3. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt.

4. Add curdled vegan buttermilk, oil, applesauce and vanilla extract to dry mixture. Use a hand mixer to beat the mixture until thick and well combined.

5. Gradually add the cup of boiling water while continuing to beat the mixture. The batter may appear a bit think but this is exactly the consistency we want for cake pops!

6. Divide the batter between two cake pans and bake at 350 degrees for about half an hour.

7. Allow the cakes to cool completely before transferring them to a large mixing bowl along with the 16 oz of chocolate frosting.

8. Use a spatula to stir the mixture until it is thick and doughy.

9. Roll the cake pop dough into 1 tbsp balls.

10. Dip each cake pop into melted chocolate until completely coated.

11. Garnish with chocolate sprinkles if desired.

12. Refrigerate for at least 2 hours before serving. Recipe makes about 24 cake pops.