By December many folks are exhausted of apple, pumpkin and pecans from the fall months. If you want to try some easy alternatives that are likely to impress your friends and give a change of taste from November’s heavy Thanksgiving, try these tasty treats!
Vegan Peppermint Thin Mints
This recipe is originally from popular vegan Chef Chloe Coscarelli however, the tops are brushed with crushed peppermint. These are insanely good. When I served them at an event, kids kept running back and grabbing them in stacks to stuff in their pockets. These require a 3-step process however, the result is worth the work. http://www.chefchloe.com
What You Need!
1 ¼ Cup All-Purpose Flour, 1 Cup Sugar, ½ Cup Cocoa Powder, ¼ Teaspoon Salt, ¼ Teaspoon Baking Soda, ¾ Cup Vegan Margarine, 3 Tablespoons Almond Milk, 1 Teaspoon Vanilla Extract,½ Teaspoon Peppermint Extract (Cookies)
2 cups Semisweet Chocolate Chips (dairy-free), 1 Tablespoon Vegan margarine, ½ Teaspoon Peppermint extract, Crushed Candy Canes (Cookie Coating)
1. Mix dry ingredients in a processor until well mixed (cookies).
2. Add wet ingredients and vegan margarine to the dry mixture and pulse until incorporated.
3. Knead the dough for a little bit and refrigerate for an hour.
4. Heat oven to 350 Degrees and line 2 cookie sheets with parchment paper. Roll cookies into small balls in the palm of your hand (about a heaping teaspoon and flatten onto the paper.
5. Bake cookies from 12-14 minutes. Check on them at about 8 minutes depending on your oven. Cookies may be done slightly earlier.
6. Let cookies cool down.
7. Mix chocolate and vegan margarine in a double boiler. Stir. When chocolate is melted, add the peppermint extract.
8. Let the melted chocolate cool down about 10 minutes. Make sure cookies are cooled. Dip each cookie into the mixture until fully coated using 2 forks and sprinkle tops with crushed peppermint.
9. Place cookies in the fridge until they set. Keep them cool until ready to serve.
Fresh Vegan Ginger Snaps
Ginger has so many nutritional benefits including improved metabolism and a healer for common colds. These cookies were very fresh, chewy and yummy compared to most dry and hardened ginger cookies I’ve tried in stores. In fact, they were so good that I had to Fedex a box to my dad.
What You Need!
1/3 Cup Canola Oil, 3/4 Cup Sugar, 1/4 Cup Molasses, 1/4 Cup Almond Milk, 2 Cups Whole Wheat Pastry Flour, 1/2 Teaspoon Baking Soda, 1/2 Teaspoon Baking Powder,1/2 Teaspoon Salt, 1/2 Teaspoon Nutmeg, 1/2 Teaspoon Cloves, 1/2 Teaspoon Cinnamon, 2 1/2 Tablespoons Shredded Fresh Ginger
1. Mix wet ingredients in a separate bowl.
2. Mix dry ingredients in a separate bowl.
3. Add wet to dry ingredients. Mix until fully incorporated.
4. Line two baking sheets with parchment paper. Preheat oven to 350 degrees.
5. Roll dough into small balls in your palm and place on the cookie sheets. Flatten with your hand (About a heaping teaspoon size).
6. Bake for 9 minutes.
7. Cool down cookies.
8. Feel free to ice cookies or sprinkle powdered sugar.
Vegan Peppermint Bark
Williams Sonoma has an excellent bark but at $26.00 for one sheet, it’s overrated. I was wondering if I could make a vegan alternative and it is in fact very easy. Although you can opt for a double process by tempering a non-dairy white chocolate to go on top or melt a pre-made vegan white chocolate, I opted for a quicker approach.
What You Need!
1 12 oz Bag of Vegan Chocolate Chips, 1/2 Tablespoon of Peppermint Bark, Crushed Peppermint, 1/2 Tablespoon Peppermint Extract, 1 Tablespoon Vegan Margarine.
1 mini-bread loaf pan
1. Melt chocolate chips in a double boiler until fully melted.
2. Add vegan margarine and stir until incorporated.
3. Cool down chocolate for 10 minutes. Add peppermint extract.
4. Line loaf pan with parchment paper. Pour chocolate into the pan and spread with a spatula evenly across the paper.
5. Sprinkle pre-crushed candy cans on top of the chocolate.
6. Set chocolate in the fridge for 2 hours. Remove from fridge and cut bark into pieces with a knife. Do not attempt to break it yourself.
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