Easy Vegan Dessert Recipes for the Holidays (Nut Free!)
Recipes in this Video
Ingredients
- ●2 cups semi-sweet chocolate chips
- ●1 can (14 oz) sweetened condensed milk
- ●1/2 tsp peppermint extract
Instructions
- 1Line an 8x8 inch baking dish with parchment paper.
- 2In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk.
- 3Stir continuously until the chocolate chips are completely melted and the mixture is smooth.
- 4Remove from heat and stir in the peppermint extract until well combined.
- 5Pour the fudge mixture into the prepared baking dish and spread it evenly.
- 6Refrigerate for at least 2 hours or until set.
- 7Once set, lift the fudge out of the dish using the parchment paper.
- 8Cut into squares and serve.
Equipment
Ingredients
- ●3 cups rolled oats
- ●1 cup nuts (almonds, walnuts, or pecans)
- ●1/2 cup pumpkin seeds
- ●1/2 cup honey or maple syrup
- ●1/4 cup coconut oil
- ●1 tsp vanilla extract
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/4 tsp ground ginger
- ●1/4 tsp salt
- ●1 cup dried fruits (cranberries, raisins, or apricots)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the rolled oats, nuts, and pumpkin seeds.
- 3In a small saucepan over low heat, melt the coconut oil and honey (or maple syrup) together until combined. Remove from heat and stir in the vanilla extract and spices (cinnamon, nutmeg, ginger, and salt).
- 4Pour the wet mixture over the dry ingredients and mix well until everything is evenly coated.
- 5Spread the granola mixture onto a baking sheet lined with parchment paper in an even layer.
- 6Bake in the preheated oven for 20-25 minutes, stirring halfway through, until golden brown.
- 7Remove from the oven and let it cool completely on the baking sheet.
- 8Once cooled, stir in the dried fruits.
- 9Store in an airtight container at room temperature for up to two weeks.
Equipment
Gingerbread cookies have a long history in American holiday traditions, often associated with Christmas. They are typically decorated with icing and candies, making them a festive treat. The practice of baking gingerbread dates back to ancient times, but the modern cookie form became popular in the 19th century. Today, they are enjoyed not only as a dessert but also as a fun activity for families during the holiday season.
Ingredients
- ●all-purpose flour
- ●ginger
- ●cinnamon
- ●nutmeg
- ●brown sugar
- ●molasses
- ●baking soda
- ●butter
- ●eggs
- ●vanilla extract
- ●salt
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a bowl, mix flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- 3In another bowl, cream together butter and brown sugar until fluffy.
- 4Beat in the eggs and molasses, then add vanilla extract.
- 5Gradually add the dry ingredients to the wet mixture, stirring until combined.
- 6Chill the dough for at least 30 minutes.
- 7Roll out the dough on a floured surface to about 1/4 inch thick.
- 8Cut out shapes using cookie cutters and place them on a baking sheet.
- 9Bake for 8-10 minutes until edges are firm.
- 10Let cool on a wire rack before decorating.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
More nutritious option.
brown sugar
Healthier: coconut sugar
Lower glycemic index.
butter
Healthier: coconut oil
Cheaper: margarine
Healthier fat option or budget-friendly alternative.
Techniques
Equipment
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