PLANT-BASED SWEETS TO TRY THIS HOLIDAY SEASON

The benefits of plant-based eating abound, and are not limited to a healthier body and planet. One of the biggest benefits of this lifestyle is the world of plant-based sweets this diet opens up for you to enjoy—sweets you wouldn't have known existed if you stayed in your carnivorous comfort zone.  

We're going to share a few of our favourite plant-based sweets with you here, straight from our newPlant-Based Vegan Guide. You can score the ebook for yourself now and get $10 off with promo code VEG. In addition to plant-based treats, meals and snacks, this guide is packed with all the intel you need to live a leaner, greener life. 


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PLANT-BASED SWEETS TO TRY THIS HOLIDAY SEASON

Low-Carb Vegan Gingerbread Cookies

Makes approx 12 cookies (3 servings)
Calories per serving: 100 Fat: 4g Carbs: 5g Protein: 0.4g

 You’ll need:

  • 1 1/2 cups almond meal
  • 1/4 cup arrowroot starch
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 2 tbsp melted coconut oil
  • 1/3 cup pure maple syrup
  • 1 tbsp blackstrap molasses
  • ½ cup arrowroot starch for rolling and cutting
  • 1 batch of coconut sugar icing, for decorating

Directions:

  1. Preheat oven to 350 F.
  2. Line baking sheet with parchment paper.
  3. In a large mixing bowl, combine almond meal, starch, ginger, cinnamon, salt, and baking soda and mix well.
  4. Add the coconut oil, maple syrup and molasses. Stir again until mix forms a sticky dough.
  5. Place dough in the freezer for 30 minutes to make it firmer. You can also refrigerate it overnight and cut & bake the cookies in the morning.
  6. Sprinkle a large piece of parchment paper with starch. Place dough in center of paper and sprinkle more on top. This will help prevent the dough from sticking.
  7. Roll the dough into a flat sheet using a rolling pin. The dough should be about 1/4-inch thick. Dip cookie cutters into starch to prevent sticking.
  8. Cut out shapes, rolling excess dough into a ball and re-rolling until dough is used up.
  9. Place in oven and bake for 8-10 minutes.
  10. Decorate with coconut sugar icing or enjoy icing free.

No-Bake Brownie Bites

Makes 32 bites, 3 bites per serving
Calories: 113 Fat: 6g Carbs: 10g Protein: 4g

You'll need: 

  • 2 cups rolled oats
  • 1 cup raw cashews
  • 8 dates, pitted
  • ⅓ cup unsweetened cocoa powder
  • ¼ tsp salt
  • 1 ripe banana
  • ¼ cup applesauce
  • ¼ cup chopped walnuts

Directions:

  1. Place oats, cashews, dates, cocoa powder, and salt in a food processor and blend until smooth and floury.
  2. Add banana and applesauce and blend until a dough forms. 
  3. Grease a 7x11 pan.
  4. Push the mixture into the pan using the back of a spatula. Top with chopped walnuts, pushing them into the mixture.
  5. Place pan in fridge for at least an hour or until firm. Cut into 32 pieces. 

Almond Butter Cups

Makes 12 cups, 2 cups = 1 serving
Calories: 110 Fat: 9g Carb: 8g Protein: 5g

You'll need:

  • 1 cup vegan chocolate chips
  • ¼ cup almond butter
  • 1 tbsp maple syrup
  • ½ tbsp powdered sugar
  • ½ tsp vanilla
  • ⅛ tsp salt
  • 1 tsp sliced almonds

Directions:

  1. Line a mini muffin tin with paper liners or silicone cups.
  2. Melt chocolate chips in a double boiler.
  3. Pour a tsp of chocolate into the bottom of each cup and use a small spoon to coat the chocolate halfway up the sides. 
  4. Mix together all remaining ingredients, except sliced almonds, to make the almond butter.
  5. Scoop a tsp of mixture and press it into the center of each cup. Place muffin tin in fridge for 20 minutes to harden. 
  6. Remove from fridge and pour tsp of melted chocolate into each cup. Use the back of a spoon to smooth it out. 
  7. Sprinkle a few almond slices onto each cup.
  8. Place in the fridge for another 20 minutes to set. 

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