This post is directed at all the vegan lifestyles but don’t be turned away if you are not vegan, these recipes are simple and delicious for everyone without a doubt!
I touched briefly in a past blog post that I was vegan for six months and initially the reasons I was taking on a vegan lifestyle was because I feel strongly against the unfair treatment of animals and this is why I have been vegetarian for maybe 8 years now, but I also read about all the amazing benefits of a vegan lifestyle for my body as well as I wanted to take on the challenge to prove to myself I could do it. I loved it! My body felt new and clean and energized, I actually enjoyed finding and cooking vegan recipes and searching in public restaurants and what not for vegan options. I really did love it and I am really thinking about doing it again, maybe for longer this time, and for all I know, it can turn into a lifestyle that I continue forever. We shall see!
But here we are at another day of Blogmas and I have decided to share with you many vegan treats and drinks that I found over Pinterest and that you can enjoy around Christmas time. Even if you are not vegan you will want to try these out anyway!
First thing is a delicious vegan hot chocolate. This one is a Vegan Peanut butter hot chocolate! Super easy to make and if you are a peanut butter lover like myself, you will want to make this at home.
1 cup unsweetened almond milk (or milk of preference)
1 tbsp cacao powder
½ tbsp almond butter, peanut butter or any nut butter you love
2 packets stevia or sweetener of preference
1-2 shakes of cinnamon
Optional toppings: Vegan marshmallows
In a small pot, add all ingredients & bring to medium heat for 5 minutes.
Whisk together the ingredients until fully incorporated and steaming hot.
Serve, add optional toppings & enjoy!
This next one does take a little more time but is insanely easy as when I first saw them I was like well that can’t be simple, but they are!
Three ingredient vegan chocolate truffles:
1 1/2 cup chocolate chips
1/2 cup soy creamer or coconut milk
12 ounces dark chocolate for dipping
2 tbsp coconut oil
1. Place 1 1/2 cups chocolate chips in a medium bowl with desired add-in flavor and set aside.
2. In a small sauce pan heat the creamer to a scald (just before boiling point). A skin will form over the top and the sides will begin to simmer. Remove hot cream and pour immediately over the chocolate chips. Cover for 3 minutes. Remove and stir together with a spatula until the chocolate and cream come together to create a homogeneous thick sauce. Do not over mix.
3. Allow ganache to set up at least six hours or overnight.
4. When ganache is hard, roll mounded teaspoon size balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least four hours.
5. In a double boiler or the microwave, gently melt the chocolate and coconut oil until smooth. Insert a toothpick into a frozen truffle and dip into the chocolate. Allow excess chocolate to drip off then place truffle back on parchment-covered baking sheet to harden. Repeat until all the truffles are dipped. 6. If desired, top each truffle to indicate flavor: orange zest, crushed peppermint candy, or coffee bean.
7. Once chocolate is hardened, they are ready to eat. Store in the freezer.
Chocolate Orange: 1 tsp orange extract
Chocolate Peppermint: 1/2 tsp peppermint extract
Turkish Coffee: 1 tbsp + 1 tsp instant coffee or finely ground regular coffe + 1/4 tsp cardamom
The next ones I know would be my ultimate favourite as this December apparently all I crave is peppermint!
Vegan Mint Chocolate Squares:
Total Ingredient List
1 1/4 cup dark chocolate chips
1/2 cup full-fat coconut milk (canned)
1 teaspoon vanilla extract
2 cups chocolate cookie crumbs (such as Oreo)
1/4 cup + 1 tablespoon refined coconut oil
1/2 teaspoon peppermint extract
1 1/2 cups icing sugar
2 tablespoons almond or coconut milk
Chewy Chocolate Bottom Layer Directions
Measure out 1 cup dark chocolate chips, 1/2 cup full-fat coconut milk (canned), 1 teaspoon vanilla extract, 2 cups chocolate cookie crumbs (such as Oreo)
Grease a 9×9 baking pan, or line with parchment paper. Place the cookie crumbs in a large bowl.
In a small saucepan over low heat, melt together the chocolate chips and coconut milk, stirring often. Stir in the vanilla extract, and pour over the cookie crumbs. Stir well to coat, and press mixture into prepared pan. Chill in the refrigerator for a few hours to overnight.
Minty Middle Layer Directions
Measure out 1/4 cup refined coconut oil, 1/2 teaspoon peppermint extract, 1 1/2 cups icing sugar, 2 tablespoons almond or coconut milk
Beat together coconut oil, peppermint extract, and icing sugar. Add milk in small increments until creamy. Spread over chilled chocolate crumb layer and put in the refrigerator. Chill for 1 hour, or more.
Chocolate Glaze Topping Directions
Measure out 1/4 cup chocolate chips, 1 tablespoon refined coconut oil
In a small saucepan over low heat, melt together the chocolate chips and coconut oil. Pour over chilled mint layer, and spread to coat. Chill until set; about 1 hour.
Cut into squares. Keep refrigerated, or freeze until needed.
And last but not least, the classic Christmas sugar cookies, couldn’t leave them out!
Chewy Vegan Sugar Cookies
2 ¼ cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ cups white sugar
¼ cup plain soy yogurt (or vegan sour cream)
1 Tbsp cornstarch
6 Tbsp vegan butter (or margarine), melted
1/3 cup vegetable oil
1 Tbsp non-dairy milk
2 tsp vanilla extract
In a medium sized bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, whisk together sugar, yogurt, cornstarch, melted butter, oil, milk, and vanilla.
Pour dry ingredients into wet and stir to combine.
Cover dough and chill for at least one hour.
Preheat your oven to 350° and line two baking sheets with parchment paper.
Roll cookie dough into balls and flatten slightly.
If desired, press one side into sprinkles before placing on your cookie sheet.
Bake for 10 minutes, or until bottoms are golden brown. Let cool five minutes on cookie sheets before moving to a cooling rack.
And there you have it!
I hope you enjoyed these and maybe got inspired to make one, let me know what you think!