With so many people now turning towards a more cruelty-free way of living, chances are you’ve got at least one or two vegan friends and family members that are sure to make an appearance during your shared end of year festivities. If you’re scratching your head and wondering just how you’re going to be able to prepare mouthwatering vegan treats so that your entire family can partake in the joys of this Christmas season, then you’ll be happy to hear that you’ve come to the right place.
Today, we’ll be sharing our top 4 healthy vegan treats that will be sure to satisfy even your non-vegan guests this Christmas. Keep on reading to unearth these delectable recipes so that you and your family can enjoy a cruelty-free Christmas this holiday season.
No-Bake Coconut Rum Snowballs
- 1 cup coconut flour
- 1/2 cup oat flour
- 5-6 tbsp canned full-fat coconut milk
- 6 tbsp agave syrup or maple syrup
- 1 tsp orange zest
- 1 tsp vanilla extract
- 1,5 tsp rum extract
- 100g chopped almonds
- 100g shredded coconut, for rolling
- Combine all ingredients in a food processor and process until no clumps remain. You may need to add a touch of water if your mixture is too dry.
- Put the dough in the fridge for 1-2 hours to chill.
- Using the dough, roll bite sized balls between your palms (around 12), and then roll them into shredded coconut.
- Put the balls in the fridge for another hour before eating (optional, but ideal).
- Keep in the fridge for up to 3 days.
Healthy Peppermint Cream Pie
- 1 cup almond meal
- ¾ cup oat flour
- ¼ cup cacao powder
- 1/3 cup coconut oil
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 3 x 420g cans full fat coconut milk (two cans chilled in the fridge overnight)
- ½ cup sugar
- ¼ cup corn starch
- Few drop red food colouring, optional
- ½ teaspoon peppermint extract
- Before getting started, make sure to chill 2 cans of coconut milk in the fridge overnight.
- For the crust: preheat the oven to 175C. In a bowl, stir together all of the crust ingredients until well combined.
- Pour into your pie dish and press it into the sides and bottom of the pan to create a compact, even layer. Bake for 22 minutes. Remove and place on a wire rack to cool.
- For the filling: Add the cornstarch and ¼ cup of the room temperature coconut milk into a sauce pan and whisk until there are no lumps.
- Add in the remaining room temperature coconut milk and sugar into the pan. Heat over medium, stirring constantly, until the mixture starts to simmer and thicken. You will know it’s done when the mixture is jiggly and you can see ribbons form when you drizzle the spoon over the top of the mixture. Remove from the heat and stir in food colouring and peppermint extract.
- Pour the custard into a bowl and cover with plastic wrap, placing the wrap directly onto the custard to keep it from forming a skin. Transfer to the fridge to cool and set, about 4 hours.
- Next, grab one chilled can of coconut milk and without shaking, open the can. Scoop out the thick cream on top and place it in a bowl. Avoid any liquid, just use the thick cream.
- Using a hand mixer, whip the coconut cream into soft peaks. Place in the fridge to set for 4 hours while the custard is chilling.
- Once the custard has set and is cool, fold in ⅓ of the coconut whipped cream.
- Add in the remaining whip and fold until combined. Pour into the pie crust and place back in the fridge for 2 more hours.
- While the pie is setting up in the fridge, whip up the last can of chilled coconut milk into whipped coconut cream like in the previous step. Cover and place in the fridge to chill.
- When ready to serve, top the pie with coconut whipped cream and garnish with crushed candy canes and cacao nibs, if using. Slice and enjoy!
Healthy Vegan Eggnog
- 4 cups unsweetened cashew milk (store bought or home-made)
- 2/3 cup well-shaken and stirred canned unsweetened coconut milk
- 6 pitted Medjool dates
- 1/2 teaspoon vanilla bean paste
- ¼ teaspoon ground nutmeg
- Place cashew milk, coconut milk, and dates in a blender; let stand for 30 minutes.
- Add vanilla bean paste and nutmeg into a blender. Process on high until smooth, about 2 minutes, stopping to scrape down sides as needed.
- Pour mixture through a fine wire-mesh strainer into a pitcher; discard solids. Chill at least 2 hours or up to overnight.
- If desired, grate whole nutmeg over servings for garnish.
Raw Gingerbread Cookie Dough Balls
- 1 ¼ cup pitted dates, packed
- ¼ cup almond meal
- ¼ cup buckwheat groats
- ¾ cup gluten-free rolled oats
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon vanilla
- ¼ teaspoon cloves
- Blend all ingredients, except for dates, in a high-speed blender or food processor until you get a fine consistency like flour.
- Add in half of the dates and process until well combined, then add the remaining dates until you have a uniform dough.
- Scoop raw gingerbread dough out about 1 tablespoon in size, roll into balls or flatten with a rolling pin and use a cookie cutter to make desired shapes.
- Roll balls into coconut sugar and chill for at least 1 hour prior to enjoying.
These 4 amazingly delicious Christmas treats go to show that healthy eating doesn’t have to be boring or bland! What are some of your favourite vegan Christmas desserts? Be sure to drop a comment to let us know. Have a safe and happy Christmas!