I know it’s not proper to start a meal with sweets, but yummy desserts are always a big hit at vegan potlucks. For years, the two desserts that have consistently been the favorites at our vegan potlucks are Rice Krispies treats and fruit kebabs. Both of these delicious desserts also have the added benefit of being finger foods, so they don’t dirty up plates or silverware. I’ve included the recipes for both of these treats below.
But ever since we made our first pumpkin “cheesecake” from the recipe in Scott Anderson’s blog post, it’s become the all-time absolute favorite dessert at our potlucks. The nonvegans who attend our potlucks are always amazed that this dessert is vegan, and we are always swamped with requests for this simple-as-pie recipe. I have toyed with the idea of using this recipe to make pumpkin “cheesecake” tarts instead of a pie, but the recipe is so easy to make as is that I just haven’t taken the time.
Rice Krispies Treats
8 cups crispy rice cereal
2 Tbsp. cocoa sifted with 1 cup sugar
1 cup corn syrup (light or dark)
1 cup peanut butter (smooth or crunchy)
- Place the cereal in a large rectangular ungreased cake pan.
- Cook the cocoa, sugar, and corn syrup in a medium saucepan over medium heat until bubbly. Remove from heat and stir in the peanut butter. Pour over the cereal and mix well, then pat down.
- Once cool, cut into pieces with a greased knife. If it sticks to the pan, warm the bottom of the pan slightly. Break up the pieces and store, covered, to keep from drying out.
These little desserts are simple to make, colorful, and a big hit with children. There are probably other fruits that would work, but we have found that pineapple, strawberries, and grapes hold their color and freshness the best.
Fresh pineapple, cut into chunks
- Take a wooden kebab stick and alternate skewering whole strawberries, whole grapes, and chunks of pineapple until you have just enough room left on the stick to grab it easily.