Vegan MoFo 2017 Day 26: Showstopping dessert pizza

Today’s MoFo daily theme for the weekly theme of entertaining is showstopper dessert.

Well, I certainly have one that will stop me, Fluffy the Vegan Unicorn, from having a movie made about me. Yes, it’s that amazing.

May I present you, a recipe for Dessert Pizza.

dessert pizza 2

Makes 1 huge cookie enough to serve 12 people

Can be made gluten free

This recipe puts my top two favorite things together: pizza and dessert. Except not in a gross, unappetizing way.

My pal Laura remembers a similar recipe from her childhood: a humongous chocolate chip cookie covered in crispy melted marshmallows and candy. Heavenly!


It makes a great gift for all occasions. You can even put it in a leftover (clean) box from your vegan pizza if you have one to make it even more fun.

This recipe works best with a delicate balance of candy, especially with Unreal vegan chocolate quinoa gems, and sprinkles on top of mini vegan marshmallows (Dandies makes these and you can find them in most grocery stores. If you can only find the big ones, be sure to cut them up into smaller pieces before using them). Be careful not to weigh down the cookie with too many toppings.

This comes out really sweet and rich, which is delightful for unicorns who are known for our sweet teeth! Humans, especially the little ones, may get a tummy ache if they eat too much at once.

Ingredients:

  • 1 tablespoon flaxmeal
  • 3 tablespoons warm water
  • 1/2 cup white vegan sugar
  • 1/2 cup organic brown sugar
  • 2/3 cup melted refined coconut oil
  • 1/2 teaspoon baking soda
  • 1 1/2 cups unbleached all-purpose flour or for a gluten-free version, Bob’s Red Mill All Purpose Flour
  • 6 oz vegan Food Empowerment Project (F.E.P) recommended vegan chocolate chips
  • About ⅔ of a bag of Dandies vegan mini marshmallows
  • Other vegan candy like Unreal’s vegan chocolate quinoa gems, peanuts, chopped up candy bars, etc.
  • Plenty of rainbow sprinkles!

Preheat oven to 375 degrees F. Whisk the flaxmeal with water in a small cup. Let sit and whisk several times until gelled. Voila! Magic vegan cookie binder. Now mix together the sugars, melted coconut oil, and flaxmeal binder. Slowly and carefully stir in the baking soda and flour. Sprinkle the chocolate chips into the batter. Now it’s time to make a giant cookie bigger than the face of a human! On an oiled and large flat baking sheet or pizza pan without holes, place the dough in a ball on top. With your fingers, press the dough into a thin, round, giant cookie the size of a smallish pizza crust. When the crust is formed, place handfuls of marshmallows in the center spreading outwards. Leave about an inch of cookie naked so it looks more like a real pizza with a defined crust. Sprinkle candy, peanuts (optional), and sprinkles on top. Remember not to overload it with toppings, this calls for a delicate balance. Keep it beautiful looking and it won’t be a melty gob of goo. Pop this wonder into the oven and bake for 10-12 minutes. Let cool completely. Using a cookie cutter, slice into pizza shaped portions. Devour or bless someone with an amazing dessert pizza as a gift.

 

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Vegan MoFo 2017 Day 18: Unicone cupcakes

Today is chocolate cupcake day, one of many of my most favorite days.

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These chocolate cupcakes are stored in an edible container. Ice-cream cones! They’re easy to make gluten free as well if you have a good chocolate cake recipe and gluten-free cones. We actually used gluten-free wafer cones with the gluten-full flour in the cake.

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They were topped with a vegan buttercream frosting mixed with a bit of acai powder to give it a slightly purple tint, sugary sprinkles, and a dollar store lollipop that had the stick mostly cut off as the unicorn horn.

This is an easy way to reinvent your favorite chocolate cupcake recipe. When baked in the cone they may come out a bit fudgy in the middle, which makes it even more delicious. If you try this, be sure to rest the cones filled with the cake inside muffin tins so they don’t fall over.

Personally, I’m not sure how unicorny these look, but they’re still cute. And delicious.