A Merry Vegan Xmas

A range of fun vegan Christmas Treats that you can make this holiday season!!

Vegan Almond and Cinnamon Christmas Stars

Ingredients
  • 1¾ cups of freshly ground almonds (250g)
  • ¾ cup of coconut sugar (100g)
  • 1 tablespoon of ground chia seeds
  • 2 tablespoons of cold water
  • 2 tablespoons of maple syrup
  • 3 teaspoons of ground cinnamon
  • a pinch of vanilla powder
  • a pinch of powered xylit for decoration
Directions:
  1. Start by grinding the almonds into a flour if you are using whole almonds.
  2. Place the ground chia seeds and the water into a small bowl. Whisk together with a fork and set aside to thicken for about 10 minutes.
  3. Place the coconut sugar, ground almonds, cinnamon and vanilla powder into a food processor or big bowl. If you are using a food processor, then mix it shortly. If you are using a hand mixer, just quickly mix everything.
  4. Add the chia-mix and maple syrup and combine everything for about 30 seconds until a sticky dough forms. If the dough is crumbly, and not sticky, add a teaspoon of cold water.
  5. Pre-heat the oven to 160°C (320°F).
  6. Roll the dough out between two pieces of baking paper. Make sure not to roll it out too thin – it should be around 5 mm thick. Using star shaped cutters, cut out about 30 stars.
  7. Place the cinnamon stars on a baking tray lined with baking paper and bake for 8-10 minutes until golden brown. Let the cookies cool for a few minutes until transferring them to a cooling rack.
  8. Tip: Store the Almond and Cinnamon Christmas Cookies in an airtight container at room temperature for the best result.

Vegan Meringue Christmas Wreath

Ingredients:

400g can salt-free chickpeas
Golden organic sugar
1 tsp apple cider vinegar
1 tsp vanilla extract
Cashew Berry Cream, to serve (recipe below)
Fresh strawberries and raspberries, to serve
Edible rose petals or freeze-dried berries, to serve

Cashew Berry Cream:

Fresh strawberries and raspberries
Edible rose petals or freeze-dried berries
Cashew Berry Cream
400g can coconut cream, chilled
1 cup cashews, soaked for 4-6 hours
2 tbsp maple syrup
2 tbsp virgin coconut oil
Pinch of sea salt
4 tsp freeze-dried raspberry powder

Cashew Berry Cream Directions :

  1. Place the coconut cream in the fridge for minimum 3 hours to thicken the creamed coconut at the top of the can.
  2. Drain and rinse the cashews, place in a high-speed blender or powerful food processor.
  3. Open the can of coconut cream and scoop the thick creamed coconut (about 2⁄3 cup) into the blender.
  4. Add the remaining ingredients and blend for 2-3 minutes until smooth.
  5. If it is very thick, thin the mixture with a tablespoon at a time of coconut milk (that is remaining in the can) until a smooth thick cream is achieved.

Directions:

  1. Preheat the oven 100C. Line 2 baking trays with baking paper.
  2. Drain the chickpeas into a mixing bowl. Weigh the aquafaba and use the same weight sugar (if scales are unavailable measure 3/4 cup aquafaba and 3/4 cup sugar). Use a stand mixer or electric whisk to whip the aquafaba until stiff peaks form, about 5-8 minutes.
  3. Blend the sugar in a coffee grinder or blender until fine and powdery (this will result in smooth textured meringue). Add 1 tablespoon powdered sugar at a time to the meringue until glossy, and sugar has dissolved.
  4. Scoop the meringue into a piping bag fitted with a 1 cm nozzle. Pipe 2 cm rounds onto the lined tray, mounding as high as possible and leaving a 2 cm space between each meringue to allow for spreading. Bake for 1 1/2 hours until firm, then turn off the oven and leave the meringues to cool and dry in the oven.
  5. Once completely cool spread the base of the meringues with Cashew Berry Cream and sandwich with another meringue. Arrange on a large serving platter and decorate with fresh berries and edible rose petals (or freeze-dried berries) and mint leaves.

Directions:

  1. Place almonds and walnuts into food processor and pulse few times until they are coarsely ground. Add pitted dates, figs, raisins, orange zest, ginger, cinnamon, cloves and salt and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
  2. Spoon the mix evenly into the six tart tins. Press tightly onto the base and the sides to form a crust. Place into a fridge.
  3. In a double boiler gently melt coconut butter and set aside.
  4. Rinse the soaked macadamias under running water and place into high speed blender. Add cranberries, orange zest, cinnamon, salt, maple syrup, orange juice, lemon juice, vanilla and water and blend until smooth. If necessary add little more water or maple syrup. Slowly add melted coconut butter and blend until incorporated. It should be fairly thick creamy consistency.
  5. Pour or spoon evenly onto the crust layer of each tart and smooth out the top.

Vegan Raw Gingerbread Cranberry Christmas Tarts

Ingredients:

Crust layer:

  • 150g mix of almonds & walnuts (1½ cup)
  • 120g mix of medjool dates, figs & raisins (1 cup)
  • ¼ orange, zest
  • 1½tsp ground ginger
  • 1tsp cinnamon
  • pinch ground cloves
  • pinch pink salt
  • 1tsp maple syrup if needed

Cranberry cream filling:

  • 120g macadamias, soaked overnight (1 cup)
  • 100g fresh cranberries (1 cup)
  • ¼ orange, zest
  • ½tsp cinnamon
  • pinch pink salt
  • 60ml maple syrup (1/4 cup)
  • 60ml orange juice (1/4 cup)
  • 1tbsp lemon juice
  • ½tsp vanilla
  • 60ml water (1/4 cup)
  • 200g coconut butter (1 cup)

Topping:

  • fresh cranberries
  • rosemary sprigs
  • blended flaked coconut for snow

6. Place into a freezer to set. You can also set them in fridge overnight, but it’s easier to remove them out of tin when frozen.

7. Once set carefully remove from the tins and leave to thaw before decorating.

8. Top with fresh cranberries and rosemary sprigs.

9. To make the snow effect, blend some flaked coconut in a blender until desired consistency. Sprinkle on top and around the decorated tarts.

10. Store in a fridge or freezer.

11. Enjoy!

Festive Vegan Meringue Kisses

Ingredients:
  • 1 x 400g can chickpeas (Water only)
  • 140 g Powdered Sugar
  • 1 tsp Cream of Tartar

Directions:

  1. Preheat the oven to 100°C. Strain the can of chickpeas and reserve the water. Store the chickpeas in an airtight container in the fridge and use for whatever you like. Place the chickpea water in a very clean, dry bowl.
2. Using an electric whisk or stand mixer (with the balloon whisk attachment) beat the chickpea water on a high speed for 5 minutes. Then, add the sugar in 3 additions, beating on high inbetween each addition until it is completely incorporated.
3. Once the sugar is incorporated, sprinkle the cream of tartar over the top, and beat on high until the meringue is smooth, glossy and forms stiff peaks.
4. Transfer the mixture into a piping bag and chop the end of the bag off with about a 2cm opening. There is no need for a piping nozzle for the round kisses. Line a flat baking tray with parchment paper. Then hold the piping back perpendicular to the baking tray and pipe a blob of meringue about 2 inches in diameter and then stop squeezing the bag and lift to create a point. Do this until all the meringue has been used up, leaving a gap between each meringue.
5. If using nuts on top, sprinkle these on before baking. Bake for 70-90 minutes, or until the meringues are hard on the outside the whole way down. Then remove from the oven and allow to cool completely before removing from the tray, they should peel off very easily once cooled.
6. Store in an airtight container for up to 10 days.

Directions:

  1. Place almonds and walnuts into food processor and pulse few times until they are coarsely ground. Add pitted dates, figs, raisins, orange zest, ginger, cinnamon, cloves and salt and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
  2. Spoon the mix into 6″ tin. Press tightly and evenly onto the base and place into a fridge.
  3. In a double boiler gently melt coconut butter and set aside.
  4. Rinse the soaked cashews under running water and place into high speed blender. Add maple syrup, peeled ginger, orange zest, orange juice, lemon juice, vanilla, cinnamon, cardamom and salt and blend until smooth. Slowly add melted coconut butter and blend until incorporated.
  5. Pour or spoon evenly onto the crust layer and smooth out the top.
  6. Place into a freezer until set.
  7. Once set place into fridge while making the cranberry jelly.
  8. Place the cranberries and cinnamon stick into a small pot, add water and bring to a boil, gently simmer for about 10 minutes until the cranberries are soft and have popped.
  9. Press the mixture through a mesh sieve discarding the cinnamon stick and skin. Add extra water if needed to have 180ml (3/4 cup) liquid. Now pour it back into the pot.

Vegan Gingerbread Cheesecake

 Ingredients:

Crust layer:

  • 150g mix of almonds & walnuts (1½ cup)
  • 120g mix of dates, figs & raisins (1 cup)
  • ¼ orange, zest
  • 1½tsp ground ginger
  • 1tsp cinnamon
  • pinch ground cloves
  • pinch pink salt
  • 1tsp maple syrup

Orange cream layer:

  • 120g cashews, soaked for 4 hours or overnight (1 cup)
  • 60ml maple syrup (1/4 cup)
  • small piece fresh ginger
  • ½ orange, zest
  • 120ml orange juice (1/2 cup)
  • 1tbsp lemon juice
  • 1tsp vanilla
  • ½tsp cinnamon
  • ¼tsp cardamom
  • pinch pink salt
  • 150g coconut butter (3/4 cup)

Cranberry jelly:

  • 100g frozen cranberries (1 cup)
  • 120ml water (1/2 cup)
  • small cinnamon stick
  • 2tbsp maple syrup
  • 2½tbsp agar flakes

Topping:

  • fresh or frozen cranberries
  • frozen red and white currants
  • blended flaked coconut for snow

10. Stir in maple syrup and agar flakes and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved.

11. Take off the heat and leave to cool down before carefully pouring on top of the cake.

12. Place back to fridge to set.

13. Top with fresh cranberries and red and white currants.

14. To make the snow effect, blend some flaked coconut in a blender until desired consistency. Sprinkle on top of the cake.

15. Store in a fridge or freezer.

16. Enjoy!

Vegan Eton Mess

 Ingredients:
  • 1 x 400g can chickpeas (liquid only – save the chickpeas for something else)
  • 140 g Powdered Sugar
  • 1 tsp Cream of Tartar
  • 300 g Plain Unsweetened Coconut Yoghurt
  • 1 cup (150) g Strawberries
  • 1 tbsp Maple Syrup
Directions: 
Meringue
  1. Preheat the oven to 100°C. Strain the can of chickpeas and reserve the water. Store the chickpeas in an airtight container in the fridge and use for whatever you like. Place the chickpea water in a very clean, dry bowl.
  2. Using an electric whisk or stand mixer (with the balloon whisk attachment) beat the chickpea water on a high speed for 5 minutes. Then, add the sugar in 3 additions, beating on high in between each addition until it is completely incorporated.
  3. Once the sugar is incorporated, sprinkle the cream of tartar over the top, and beat on high until the meringue is smooth, glossy and forms stiff peaks.
  4. Transfer the mixture into a piping bag and chop the end of the bag off with about a 2cm opening. There is no need for a piping nozzle
  5. Then hold the piping back perpendicular to the baking tray and pipe a blob of meringue about 2 inches in diameter and then stop squeezing the bag and lift to create a point. Do this until all the meringue has been used up, leaving a gap between each meringue.
  6. Bake for 70-90 minutes, or until the meringues are hard on the outside the whole way down. Then remove from the oven and allow to cool completely before removing from the tray, they should peel off very easily once cooled.
Assembling
  1. To make the strawberry layer, chop the strawberries into small chunks, then mix with the maple syrup. Allow to sit for about 10 minutes to let the strawberries soften a bit.
  2. To assemble the vegan eton mess, layer coconut yoghurt, some strawberries and crumbled meringue in serving containers. Lightly stir to “mess” it up a bit!

Directions:

  1. Preheat the oven to 175°C (350F)
  2. Line 9″ x 9″ baking tin with baking paper.
  3. In a large bowl whisk together brown rice flour, quinoa flour, arrowroot, cacao, bicarbonate of soda, baking powder and salt. Set aside.
  4. In a small bowl whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.
  5. Add the wet mix to the dry mix and mix until well combined. The mix should be pourable, but not too thin consistency.
  6. Pour the mix into the prepared dish and smooth out the top.
  7. Bake for about 20 minutes or until a cocktail stick comes out clean.
  8. Remove from the oven once ready and leave to cool down before carefully removing from the tin.
  9. Place onto a flat surface and using 2″ round cutter carefully cut out shapes. You should end up with 11-12 shapes.
  10. Sandwich 2 together with a generous dollop of cranberry jam.

Vegan Chocolate Cranberry Christmas Mini Cakes

 Ingredients:
  • 110g brown rice flour (3/4 cup)
  • 60g quinoa flour (1/2 cup)
  • 30g arrowroot (1/4 cup)
  • 30g cacao powder (1/4 cup)
  • 1tsp bicarbonate of soda
  • ½tsp baking powder
  • pinch of sea salt
  • 80ml maple syrup (1/3 cup)
  • 80ml olive oil (1/3 cup)
  • 60ml aquafaba (1/4 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla
  • 120ml rice milk (1/2 cup)
  • Cranberry chia jam:
  • 100g cranberries (1 cup)
  • 60ml orange juice (1/4 cup)
  • little orange zest
  • 1tbsp maple syrup
  • small cinnamon stick (optional)
  • 1tbsp chia seeds
  • Coating:
  • 100g dark vegan chocolate
  • 60ml rice milk
  • 1tbsp maple syrup
  • fresh or dried cranberries

11. Finely chop the chocolate and place into small bowl. Gently heat the rice milk until boiling point, pour over finely chopped chocolate and stir until completely smooth. Stir in maple syrup and pour over top of each of the cakes gently smoothing out the chocolate to drip over the edge.

12. Decorate with fresh cranberries.

13. To make the cranberry jam place cranberries, orange juice, maple syrup and cinnamon stick into a pot and gently heat for about 10 min until cranberries have popped and are soft. Remove the cinnamon stick and mash the cranberries with a fork until smooth. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.

14. Enjoy!

Vegan Chocolate Bark
Ingredients
  • 200 g Dark Chocolate
  • 100 g Vegan White Chocolate
Suggested Toppings
  • Freezedried Berries
  • Crushed Nuts
  • Dried Fruit
  • Puffed Quinoa
  • Cacao Nibs
  • Coconut

Directions: 

  1. Melt the dark chocolate over a double boiler, then spread it into a 10 inch by 6 inch rectangle on a flat baking tray lined with greaseproof paper.
  2. Melt the white chocolate and add blobs randomly on top the dark chocolate rectangle. Use a knife to create random swirls.
  3. Sprinkle on top whatever toppings you would like, then pop it in the fridge for an hour to set. Break it up into random sized pieces and put into little gift bags to share with your friends!