Tag Archives: #dairyfreedesserts

Festive Peppermint Brownies

It’s Christmas, so I was trying to make something to bring to bring to my Mom’s house. This was so easy. I just made my Perfect Paleo Brownies (Vegan & Gluten-free) and added a twist for Christmas by added a dark chocolate icing and some crushed candy canes. Merry Christmas!

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Festive Peppermint Brownies

  • Servings: ~8
  • Difficulty: easy
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These gluten-free, refined-sugar free, and vegan brownies are easily made into a Christmas dessert with peppermint and a rich dark chocolate icing.


Credit: My Real Dish

Ingredients

  • 3/4 cup vegan butter softened (I used olive oil, soy-free Earth Balance)
  • Egg Replacer for 2 eggs (I used 3 teaspoons Ener-G egg replacer and 4 tablespoons warm water) or 2 eggs (if not vegan or allergic)
  • 4 oz chocolate chips (Use Lily’s Baking Chips to make a sugar-free & vegan – they are sweetened with stevia for Paleo Brownies, or Enjoy Life chips to make them vegan, but they won’t be Paleo)
  • ¼ cup coconut sugar
  • ¼ cup coconut sugar
  • 1 ½ teaspoons vanilla
  • ½ cup applesauce
  • ⅔ cup cacao powder
  • 1 ½ cup almond flour (I used Blue Diamond that I bought at Costco)
  • ¼ teaspoon real salt
  • ¼ baking soda

Dark Chocolate Icing

  • 1 can chilled coconut cream (I keep in the refrigerator overnight, hard creamy part only)
  • 1/3 cup dark chocolate cocoa powder
  • 3 tablespoons Xylitol Powdered “Sugar” or Powdered Sugar

Optional:

  • candy canes crushed
  • 1 drop Young Living Peppermint Essential Oil


Directions

  1. Heat oven to 350, and lightly grease an 8-inch baking pan.
  2. Melt vegan butter and chocolate chips in the microwave for 30 seconds. Remove, stir and microwave for 15 seconds. Or, melt them on low heat in a medium saucepan.
  3. Prepare egg replacer in a glass mixing bowl (3 teaspoons egg replacer and 4 tablespoons warm water). Stir to combine to a nice paste.
  4. In a mixing bowl combine the applesauce, coconut sugar, vanilla, butter/chocolate mixture, cacao, and egg replacer. Beat well to incorporate.
  5. In a separate bowl, combine almond flour, salt, and baking soda.
  6. Add to dry ingredients to wet and mix until well combined.
  7. Add 1 – 2 drops Young Living Peppermint Essential Oil (if desired extra peppermint flavor, but not necessary). It can be purchased here.
  8. Spread evenly into greased pan.
  9. Bake for 30 – 35 minutes.
  10. Let cool completely.
  11. Make dark chocolate icing by scooping the hard creamy part of the coconut cream, and blending with a high-powered mixer with cocoa powder and Xylitol Powdered “Sugar” or Powdered Sugar until well combined. Will be creamy and thick.
  12. Spread icing on brownies and top with crushed candy canes (if desired).

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What did you bake for Christmas?

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Dulce de Leche Pumpkin Pie (Vegan & Gluten-free)

This is the second pie that I have posted this week for my vegan Thanksgiving Pie series. You can check out my first pie here: Pumpkin Pie with Pears and Cranberries.

Dulce de leche is probably one of my favorite flavors, other than chocolate. It brings me back to Argentina and my study abroad time there. I put the thick caramel spread on everything from bananas, apples to ice cream; I also gained 5 pounds that semester! HAHA!

Dulce de leche means sweet milk in Spanish, and it’s similar to a thick caramel. Click here for my vegan recipe. So when I was planning Thanksgiving, I thought, “why not use it in a pumpkin pie too?!” The dulce de leche adds a rich caramel flavor to this creamy vegan pumpkin pie.

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Dulce de leche Pumpkin Pie (Vegan & Gluten-free)

  • Servings: two 9-inch pies
  • Difficulty: easy
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This vegan creamy caramel flavored pumpkin pie is an indulgent twist on a traditional pumpkin pie.

Tips: If you do not have a Wholly Gluten Free Pie Crust or another gluten-free vegan crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.

Credit: My Real Dish

Ingredients

Pie Filling

  • 4 cups puréed pumpkin (or 1 can of pumpkin purée)
  • 1 can coconut milk
  • 1/4 cup non-dairy milk (I used almond)
  • 1 1/2 cups coconut sugar
  • 2 1/2 teaspoons cinnamon
  • 1/4 cup cornstarch
  • 8 tablespoons vegan dulce de leche
  • 3 tablespoons almond extract (optional)
  • 8 ounces of vegan cream cheese (I used 1 container of Tofutti Better Than Cream Cheese)
  • 4 tablespoons tapioca starch
  • 1 1/2 teaspoon pumpkin spice

Optional: 2 Gluten Free and Vegan pie shells (I used Wholly Gluten-Free)

Optional: vegan coconut whipped topping


Directions

  1. Begin preparation of vegan dulce de leche or use one purchased from the grocery store.
  2. Take the pie crusts out of the freezer.
  3. Heat oven to 375.
  4. Using a mixer, cream until vegan cream cheese, pumpkin purré, coconut milk, non-dairy milk, coconut sugar, cinnamon, pumpkin pie spice, and almond extract (if desired) are smooth.
  5. Add cornstarch and tapioca starch; mix until well combined.
  6. Add filling to pie crust and bake for 50 – 60 minutes or until the filling is set.
  7. Serve warm or cold. If warm, let the pie cool for 30 minutes on the counter. If served cool, let the pie cool in the refrigerator for at least 2 hours.
  8. Serve with vegan dulce de leche whipped cream. To make the coconut whipped topping, take 1 can coconut cream or full-fat coconut milk that has been in the refrigerator overnight, 1 tablespoon vegan dulce de leche, and 1/4 cup powdered sugar. Blend until it forms fluffy peaks. If you don’t feel like making it from scratch, Soyatoo Soy and Rice Whip are both very tasty.
  9. Serve drizzled with dulce de leche.

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What is on the menu for your Thanksgiving dinner?

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