Here are a few great recipes to quell your sweet tooth and share around.
Makes 52 cookies
A hint of peppermint in the frosting gives these classic treats a surprising twist—and makes them absolutely addictive.
>>2 ¾ cups flour
>>2 tsp. baking powder
>>1 ½ tsp. egg replacer
>>1 ½ cups plus 1 Tbs. sugar
>>1 cup vegan margarine, softened
>>1 ½ tsp. vanilla extract
>>3 Tbs. plus 2 tsp. vanilla soymilk
>>¼ tsp. peppermint extract
>>white sparkling sugar or white sprinkles for topping
1. To make Cookies: Preheat oven to 325°F. Coat baking sheets with cooking spray, or line with parchment paper. Combine flour and baking powder in small bowl. Whisk egg replacer with 2 Tbs. water. Set aside.
2. Cream sugar and margarine in bowl with electric mixer until fluffy. Beat in vanilla. Add egg replacer, and beat until smooth. Add flour mixture, and beat until soft dough forms.
3. Divide dough into 2 balls. Roll one ball to 1/4-inch thickness on lightly floured work surface. Cut into desired shapes, and transfer to prepared baking sheets. Repeat with remaining dough ball and scraps.
4. Bake cookies 15 to 17 minutes, or until light brown around edges. Cool 10 minutes on baking sheets, then transfer to wire rack to cool completely.
5. To make Icing: Beat sugar, soymilk and peppermint extract in bowl with electric mixer until smooth. Add an additional tsp. soymilk if frosting is too thick. Spread cooled cookies with icing, and top with sprinkles. Repeat with remaining cookies. Let icing harden before serving or storing.
>>1 tablespoon raw cacao nibs
>>1/2 teaspoon vanilla extract
>>1/2 cup dairy-free vanilla ice cream (like So Delicious)
>>1 handful mint leaves (stems OK)
>>2 teaspoons or half a packet of Green Vibrance green food supplement (optional)
>>3 large ice cubes
>>1/2 cup or more unsweetened almond milk
>>Pinch of Himalayan sea salt
Combine all ingredients in a blender, and blend until smooth. Thin out with more almond milk if needed.
>>1.5 cup coconut butter
>>2 tbsp coconut oil + 2 tsp for toasting
>>1/2 tsp almond extract
>>1/2 tsp vanilla extract
>>1 cup of whole pecans, toasted
>>1/2 cup slivered almonds, toasted
>>pinch Himalayan rock salt
>>1 cup unsweetened shredded coconut
1. Line a 9×13 cookie pan with parchment paper and set aside.
2. heat 2 tsp coconut oil in a cast iron pan on medium heat. Add almond slivers and pecans. Reduce heat to medium-low and toast for 2-3 minutes, rotating frequently (about every 20 seconds) to prevent from burning. Remove from heat and sprinkle with Himalayan rock salt. Set aside.
3. Melt the coconut butter with coconut oil in a double broiler or in a large metal bowl over top a saucepan filled with water to touch the bottom of the bowl.
4. Add extracts, roasted pecans and almonds. Mix well.
5. Drop onto prepared cookie sheet and spread the mixture into a thin layer.
6. Press the shredded coconut onto the top.
7. Place the cookie sheet in the fridge for 15 minutes or so. Remove and break into random pieces.
You could add cacao nibs or goji berries for a festive touch!
Makes 12-14 cookies
2 cups whole wheat pastry flour
1/2 tsp ginger powder
1/4 tsp ground cardamom
>>1/4 tsp cinnamon (Vietnamese if you have)
>>a few dashes of nutmeg
>>1/2 tsp baking soda
>>3/4 cup sugar
>>1/3 cup vegan butter, melted
>>1/4 cup safflower oil
>>1/4 tsp vanilla extract
>>1/8 tsp salt
>>1/3 cup soy nog
>>2 tsp apple cider vinegar
cinna/sugar mixture for rolling dough balls in
1. Preheat oven to 350.
2. Combine the dry ingredients in a large mixing bowl.
3. Add in the wet ingredients - fold the vinegar in last. note: depending on how "wet" you like your dough, you can adjust the soy nog amount. Add gradually so you get the perfect consistency for rolling balls of dough.
4. Roll large balls of dough between your palms - about 1 1/2 Tbsp of dough. Then roll around in the cinna-sugar mixture and place on a greased baking sheet. I personally don't mind if a little cookie ought sprawl happens and the cookies touch as they bake - but if you do, you'll need to use two baking sheets and separate cookie dough balls by at least 1 1/2 inches.
5. Bake at 350 for about ten minutes.
Makes 17-19 large truffles
>> 2 cups dark or semi-sweet chocolate chips (I used Camino semi-sweet)
>>3/4 cup full-fat coconut milk (cream from top of can)
>>3-4 tbsp pure maple syrup (or other liquid sweetener), to taste
>>1 tsp pure vanilla extract
>>1/2-3/4 tsp kosher salt, to taste
>>1 cup unsweetened shredded coconut (optional)
>>Cocoa powder, for rolling (or finely chopped toasted nuts)
1. In a medium-sized saucepan, melt the chocolate chips on the lowest heat, stirring frequently. Alternatively, you can use a double boiler if you prefer.
2. Open a can of full-fat coconut milk, and gently scrape the cream from the top of the can to make 3/4 cup. Whisk this into the melted chocolate.
3. Stir in the vanilla, salt, maple syrup all to taste. Whisk well to remove all clumps, as the maple syrup may harden it up again. If it does harden up just keep heating it on low and whisk until smooth. Remove from heat and stir in the coconut.
4. Scoop mixture into a bowl and place in the freezer for 30 mins. Stir with a spoon to break up the hardened spots and place in the fridge for 45 mins to firm up some more.
5. Once firm, shape mixture with fingers (I wore plastic gloves to avoid making a huge mess of my hands) into 1.5 inch balls. The mixture will be quite sticky. If it’s too sticky, simply return it to the fridge for a bit longer. Roll into cocoa powder and repeat for the rest. Store in fridge until ready to use.