Indulge in Nostalgia: Veganized Versions of Your Childhood Dessert Favorites

Have you ever craved a dessert from your childhood that you haven’t had for decades? You can’t find it in stores, and the recipe on the back of the box is filled with animal products. You miss the taste so much that you are willing to try anything to get it back.

That’s where I come in.

I want to help you recreate the desserts you loved as a kid without the animal products. Not only will these desserts bring back memories, but they will be healthier for you as well.

The Power of Nostalgia

There is something about desserts that transport us back in time. Maybe it’s the smell of the chocolate or the texture of the cake that reminds us of being a kid. Whatever it is, it’s powerful.

I want to harness that power for you and show you how to make some of your favorite childhood desserts vegan.

Benefits of Vegan Desserts

There are many benefits to eating vegan desserts. For one, they are often healthier than their non-vegan counterparts. For example, vegan chocolate pudding is typically made with plant-based milk and natural sweeteners, while traditional chocolate pudding is often made with heavy cream and refined sugars.

Plus, vegan desserts are a great option for people with dietary restrictions or preferences. If you have a lactose intolerance or are allergic to eggs, vegan desserts can be a lifesaver.

Vegan Versions of Classic Desserts

Below, I have included recipes for veganized versions of some classic childhood desserts. I hope you enjoy them!

Vegan Chocolate Pudding

This recipe makes a creamy, indulgent chocolate pudding that is sure to satisfy your sweet tooth. Plus, it only takes 10 minutes to make!

• 2 cups plant-based milk (such as soy milk or almond milk)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup or other natural sweetener
• 4 tbsp cornstarch
• 1 tsp vanilla extract

In a medium saucepan, whisk together plant-based milk, cocoa powder, and maple syrup until there are no lumps of cocoa powder. Add in cornstarch and whisk until smooth.

Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and whisk in vanilla extract.

Pour the pudding into individual bowls and let cool to room temperature. Once cooled, you can either enjoy it as is or chill it in the refrigerator for a firmer texture.

If you want to make this recipe even more chocolatey, you can add in some vegan chocolate chips when you add in the vanilla extract.

Vegan Rice Krispies Treats

This recipe makes the classic gooey and crunchy Rice Krispies Treats, but with a vegan twist. The key ingredient here is vegan marshmallows.

• 6 cups Rice Krispies cereal
• 10 oz vegan marshmallows
• 3 tbsp vegan butter

In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted.

Remove from heat and add Rice Krispies cereal. Stir until the cereal is evenly coated.

Pour the mixture into a 13×9 inch baking dish that has been greased with cooking spray. Use a spatula or your hands to press the mixture evenly into the pan.

Let cool to room temperature before cutting into squares.

Vegan Peanut Butter Cups

These vegan peanut butter cups are a dairy-free twist on a classic candy. I recommend using natural peanut butter for this recipe, as it tends to be creamier and easier to work with.

For the chocolate shell:

• 10 oz vegan chocolate chips
• 1 tbsp coconut oil

Melt chocolate chips and coconut oil together in a double boiler or in the microwave, stirring frequently.

Line a muffin tin with cupcake liners. Use a spoon to scoop about 1 tbsp of chocolate into the bottom of each liner. Use the back of the spoon to spread the chocolate evenly up the sides of the liner.

Place the muffin tin in the refrigerator to let the chocolate harden.

For the peanut butter filling:

• 1/2 cup natural peanut butter
• 1/4 cup powdered sugar
• 1 tbsp plant-based milk

In a medium bowl, mix together peanut butter, powdered sugar, and plant-based milk until smooth.

Once the chocolate has hardened in the refrigerator, remove the muffin tin and spoon about 1 tbsp of peanut butter filling into the center of each cup.

Spoon about 1 tbsp of melted chocolate over the top of the peanut butter, covering it completely.

Place the muffin tin back in the refrigerator to let the chocolate harden completely. Repeat until all of the chocolate and filling has been used.

Store these vegan peanut butter cups in an airtight container in the refrigerator.

Nostalgic Baked Goods Made Vegan

Below are some more recipes for nostalgic baked goods, all made vegan.

Vegan Chocolate Chip Cookies

These vegan chocolate chip cookies are chewy, melt-in-your-mouth delicious. I like to use coconut oil in place of butter for the best texture.

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup vegan butter (such as Miyoko’s Creamery or Earth Balance), softened
• 1/4 cup unsweetened applesauce
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups vegan chocolate chips
• 1/2 cup chopped nuts (optional)

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, use an electric mixer to beat butter, applesauce, brown sugar, and granulated sugar until light and fluffy. Beat in vanilla extract.

Gradually beat in flour mixture until just combined. Stir in chocolate chips and nuts, if using.

Drop dough by rounded tablespoonfuls onto prepared baking sheet, spacing evenly apart. Bake for 10 to 12 minutes, or until edges are lightly toasted.

Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Vegan Funfetti Cupcakes

These vegan Funfetti cupcakes are light, fluffy, and bursting with rainbow sprinkles. The secret is using plant-based yogurt in place of eggs.

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegan butter (such as Miyoko’s Creamery or Earth Balance), softened
• 1 1/2 cups granulated sugar
• 2 tbsp almond milk
• 1 tsp vanilla extract
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened plant-based yogurt (such as Silk)
• 1/2 cup rainbow sprinkles

Preheat oven to 350°F. Line a muffin tin with cupcake liners.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Beat in almond milk, vanilla extract, applesauce, and yogurt until combined.

Gradually beat in flour mixture until just combined. Fold in rainbow sprinkles.

Use a cookie scoop or tablespoon to divide batter evenly among liners. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in pan for a few minutes, then transfer to a wire rack to cool completely.

Dairy-Free Twists on Classic Frozen Treats

Below are some dairy-free twists on classic frozen treats.

Vegan Ice Cream Sandwiches

These vegan ice cream sandwiches are made with soft, homemade vegan cookies and creamy vegan ice cream.

For the vegan cookies:

• 1 1/2 cups all-purpose flour
• 1/2 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, use an electric mixer to beat brown sugar, granulated sugar, applesauce, and vanilla extract until smooth.

Gradually beat in flour mixture until just combined.

Use a cookie scoop or tablespoon to divide dough evenly onto prepared baking sheet, spacing about 2 inches apart. Flatten each ball slightly with the bottom of a glass.

Bake for 8 to 10 minutes, or until lightly golden brown around the edges.

Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Once cooled, sandwich a scoop of your favorite vegan ice cream between two cookies.

For the vegan ice cream:

I have a delicious vegan ice cream recipe that you can find here.

Vegan Fudgsicles

These vegan Fudgsicles are a rich, chocolatey popsicle that will satisfy your sweet tooth. I recommend using coconut milk for the creamiest texture.

• 6 oz vegan chocolate chips
• 1/2 cup coconut milk (full-fat)
• 1/4 cup maple syrup
• 2 tbsp coconut oil
• 1 tsp vanilla extract

Melt chocolate chips and coconut oil together in a double boiler or in the microwave, stirring frequently.

Stir in coconut milk, maple syrup, and vanilla extract until smooth.

Pour mixture into popsicle molds. Freeze for at least 4 hours, or until completely frozen.

Run the molds under warm water for a few seconds to loosen the popsicles. Serve and enjoy!

Tips and Tricks for Veganizing Nostalgic Desserts

Here are some general tips for veganizing nostalgic desserts:

• Use aquafaba (the liquid from a can of chickpeas) as an egg replacer in recipes that call for beaten eggs.
• Use silken tofu or mashed banana as an egg replacer in recipes that call for eggs for binding.
• Use vegan butter or coconut oil in place of butter.
• Use plant-based milk in place of heavy cream.
• Use vegan chocolate chips in place of regular chocolate chips.
• Use vegan marshmallows in place of regular marshmallows.
• Use natural peanut butter in place of creamy peanut butter.

Remember, the key to veganizing nostalgic desserts is to be creative and willing to experiment. Don’t be afraid to try new things and make adjustments as needed.