Healthier Desserts to make at Home. (easy vegan treats) Broad Nosh Bagel Deli Catering NYC

Healthier Desserts to make at Home. (easy vegan treats) Broad Nosh Bagel Deli Catering NYC

Hi, this video includes 5 super easy and tasty vegan dessert recipes. Like and Subscribe and stuff!
We’ve got Rice Cake Brownie Bars, Pumpkin Pie Mousse, Apple Breakfast Cupcakes, Healthy Autumn Bark and Small Batch Spelt Cinnamon Rolls today.

More (healthy or not so healthy) vegan treat ideas:

Check out my Cookbook All Day Vegan:

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intro 0:00


#1 Rice Cake Brownie Bars 0:54

170g pitted dates (6oz)
10 brown rice cakes (70g = 2.47oz)
1 ½ tbsp natural peanut butter
1 tsp vanilla or a few drops vanilla aroma
2-4 tbsp water, added 1 tbsp at a time
a pinch of salt
2 ½ tbsp unsweetened cocoa

for the ganache:
1 ½ tbsp vegan butter (measure cold)
1 tsp vanilla or a few drops vanilla aroma
2 tbsp maple/agave/date/rice syrup
1 tbsp unsweetened cocoa
→ yields 1 6-8inch (15 -20cm) brownie pan

#2 Pumpkin Pie Mousse 3:30

250g (8.8oz) roasted pumpkin (or canned pumpkin purée)
2-3 tbsp maple syrup, to taste
3/4 tsp pumpkin pie spice OR: 1/2 tsp cinnamon, 1 dash of cardamom, pinch of each: nutmeg, cloves, ginger, black pepper
1 tsp vanilla
pinch of salt
3 tbsp vegan cream/cuisine
80ml (1/3 cup) aquafaba, optional: add 1 tsp cream of tartar

→ serves 4
→ serve mousse with added cookies, or granola

How to roast pumpkin:
Preheat oven to 190C, grab 1 small hokkaido pumpkin, cut in half deseed, place on baking sheet with parchment paper, roast for 40-45 min or until cook through, make sure it doesn’t get too watery in the oven! , remove skin once cooled.

#3 Apple Oat Cupcakes 5:19

2 tbsp Chia seeds
240ml non dairy milk (1 cup)
1 tbsp white wine vinegar
60g coconut oil or vg butter, melted (1/4 cup + 1 tsp)
1 tsp vanilla
80g applesauce (1/3 cup)
60g coconut/brown sugar (1/4 cup + 1 tbsp)
1 1/2 tsp baking powder
1/2 tsp cinnamon
¼ tsp salt
130g spelt flour (1 cup + 1 tbsp )
100g oats (1 cup)
2 1/2 tbsp cornstarch
1 medium apple, cubed
oil or muffin liners for the molds
→ yields 12 cupcakes

inspired by one of your instagram DM’s, thank you for that!

serve with: nut butter, vegan yogurt or

Coconut Cream Cheese Frosting:
60g coconut oil (1/4 cup + 1 tsp)
250g vegan cream cheese (8.8 oz)
2 tbsp vegan cream/cuisine
pinch of salt
½ tsp vanilla
2 ½ tbsp agave/maple syrup

Artemis’ Blog:

#4 Apple Bark 8:30

125g dark chocolate (4.4oz)
125g soft dried apples (4.4oz)
a few heaping tbsp peanut butter
1-2 handfuls almonds
dash of cinnamon
generous pinch of coarse sea salt
→ keep in the fridge for up to 1 week, in the freezer for up to a few!

#5 Mini Cinnamon Rolls 9:56

1 1/2 tbsp hot water
1 tbsp cold plant based milk
2 tsp vegetable oil or melted coconut oil/vegan butter
1 Tbsp agave/maple syrup
1/2 tsp dry active yeast
50g spelt flour (1/3 cup + 1 tbsp)
2 tbsp vanilla protein powder
1/2 tsp baking powder
pinch of salt
dash of cinnamon
a little extra flour for the surface
a drop of oil for your hands
1 tbsp cashew/almond butter or regular plant based butter
1 tbsp sugar (i used coconut) + 1/2 tsp cinnamon
2-3 ramekins, lightly oiled
→ yields 2-3 mini rolls

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11pm in london –
soho: (carolina, sombra)
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