4 Vegan Coffee Treats to Satisfy Your Sweet Tooth

If you're a coffee lover, there’s only one way to start the morning or unwind after a long day. But sometimes, your coffee cravings can merge with your sugar cravings. And if you're a coffee-loving vegan wanting coffee flavoured treats, you don't have too many options easily available!

Many traditional treats are made with dairy and other animal products, marking them off-limits. It can be challenging to find tasty options that are also creature-free. That's where these vegan coffee treats come in! 

From rich and decadent desserts to delicious, energizing drinks, these recipes are perfect for anyone who loves coffee, sweets, and the animals. 

Try the BATW Italian Dark Roast for your Vegan Caramel Latte.

Caramel Latte

Smooth, velvety, and rich, the Caramel Latte is a classic coffee-lover drink. For vegans, finding an option that doesn’t use butter to make its caramel can be challenging. Instead, try making your own at home with this fully animal-free recipe. 

Ingredients:

• 1/2 cup of strong brewed coffee (this Italian Roast is caramelly, rich, and nutty)
• 1 cup of non-dairy milk
• 2 tbsp of vegan caramel sauce (made with coconut / brown / cane sugar, coconut milk and sea salt)
• 1 tsp of vanilla extract (optional)
• Sweetener of your choice

To make Vegan Caramel Sauce:

1. Heat pot over medium high heat. Add sugar and stir for about 1 minute to heat through, then add coconut milk and a pinch of sea salt. Stir to combine. 
2. Bring to a boil and reduce your mixture to a simmer at low/medium heat for about 15 minutes or until the caramel has thickened. At this point, it should stick to your spoon. 
3. If you want Salted Caramel, add a little bit extra sea salt at this time.
4. Remove from heat; allow to cool slightly for 10 minutes then transfer the caramel sauce to a jar with a lid. Cover the jar and place in the fridge to cool for at least 2 hours. 

Instructions:

1. In a small saucepan, heat the non-dairy milk over medium heat until it begins to steam. We love how much creaminess oat milk adds. 
2. Add the vegan caramel sauce and stir until it's fully combined with the milk.
3. Add the vanilla extract (if using) and sweetener to taste. Agave or maple syrup works really well here. Stir well.
4. Use a handheld frother or immersion blender to froth the milk mixture until it's light and airy. You can also shake the mixture vigorously in a mason jar with the lid on instead.
5. Pour your brewed coffee into a mug, then slowly pour the frothed milk mixture over it.
6. Drizzle extra caramel sauce on top (optional).
7. Serve and enjoy your delicious vegan caramel latte!

Coffee Cake

Coffee cakes are known for being moist and fluffy … and traditionally not an option for vegans. The good news is that vegan coffee cakes are not only possible but also generally healthier. Try it this way with whole-grain flour, natural sweeteners, and healthy fats like coconut oil or nut butter. 

Ingredients - For the cake:

• 2 cups all-purpose whole wheat flour
• 1 cup sugar (granulated, brown or coconut)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup strong brewed coffee, cooled to room temperature (this Rainforest Organic Dark Roast is chocolatey, spicy, and earthy)
• 1/2 cup unsweetened non-dairy milk (try almond, soy, or oat)
• 1/2 cup coconut oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract

For the topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup coconut oil

Instructions:

1. Preheat your oven to 350°F (180°C) and grease an 8-inch square baking pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix together the non-dairy milk, coconut oil, applesauce, vanilla extract, and cooled brewed coffee.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter into the prepared baking pan and set aside.
6. To make the streusel topping, mix together the flour, brown sugar, and cinnamon in a small bowl.
7. Cut in the coconut oil using a fork until the mixture resembles coarse crumbs.
8. Sprinkle the streusel topping over the cake batter evenly.
9. Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Once done, remove the cake from the oven and let it cool for a few minutes before slicing and serving.

Chocolate Espresso Truffles

Truffles are one of those things that make you feel decadent and indulgent, even if they took 10 minutes to make. These vegan chocolate espresso ones combine the flavours of dark chocolate and coffee in a delicious bite-sized form and are no exception to that rich-life feeling.

Ingredients:

• 8 oz. dark chocolate, chopped into small pieces
• 1/2 cup coconut cream
• 1/2 cup freshly brewed espresso, cooled to room temperature (we’re partial to this Espresso Blend that features hints of vanilla and honey)
• 1/2 tsp. vanilla extract
• Pinch of salt
• Cocoa powder

Instructions:

1. In a microwave, melt the chopped dark chocolate until smooth.
2. In a pot, heat the coconut cream until it just starts to simmer.
3. Remove from heat and stir in the cooled espresso, vanilla extract, and salt until well combined.
4. Pour the coconut cream mixture over the melted chocolate and stir until completely smooth and well combined.
5. Place mixture in a bowl and cover with plastic wrap. Chill in the fridge for at least 2 hours or until the mixture is firm enough to handle.
6. Use a small spoon to form the mixture into small balls, then roll the truffles in cocoa powder.
7. Store in an airtight container in the fridge for up to 1 week.

Coffee Ice Cream

Ice cream has been around for over 4,000 years. A feat of human accomplishment that should be discussed more often, don’t you think? For those ice cream, and coffee, lovers who also happen to be vegan, this recipe is exactly what your sweet tooth needs. 

Ingredients:

• 2 cups non-dairy milk (oat milk works well!)
• 1 can coconut cream
• 1/2 cup granulated sugar
• 1/4 cup brewed coffee, cooled (we tried this Guatemala Santa Clara roast, and its notes of chocolate and caramel were a big hit)
• 1 tsp vanilla extract
• Ice cream maker

Instructions:

1. In a saucepan, heat the non-dairy milk and coconut cream over medium heat (stirring occasionally) until it comes to a simmer.
2. Add the granulated sugar and brewed coffee to the saucepan and stir until fully combined.
3. Remove from heat, add the vanilla extract, then allow the mixture to cool to room temperature.
4. Once cool, transfer to your ice cream maker and churn according to the manufacturer's instructions.
5. Once the ice cream has reached your desired consistency, transfer it to a container and freeze for at least 2 hours before serving.

Get making!