3 Vegan Christmas Desserts
With the holiday season approaching, there will be a constant supply of delicious treats and desserts to enjoy and savour. The holidays are usually a time to indulge, but it is nice to balance some healthy alternatives to delicious sweet favourites!
One seriously indulgent treat that can easily be made into a healthier option is vegan chocolate pudding pie. With a couple of easy ingredient swaps, this is sure to be a new fan favourite at your next holiday party.
- 1 cup almonds
- 1 cup pecans
- 1 cup pitted dates, packed
- 1/2 teaspoon salt, divided
- 1 12.3-ounce package silken tofu
- 1/2 cup cocoa powder
- 1/4 cup + 1 tablespoon maple syrup
- 1/4 cup applesauce
- 1/4 cup non-dairy milk, such as almond or coconut
- 1/4 teaspoon salt
- 1/4 teaspoon coffee grinds (optional)
Start with a food processor, and place in the almonds, pecans, dates, and 1/4 teaspoon salt. Process until it is coarsely ground. If a dough doesn’t start to form, add 2 tablespoons of water, and continue to process until a slightly sticky dough forms.
Next, in a pie pan or springform pan, press the dough evenly along the bottom and sides. Make sure that the crust is thick enough on the bottom to support the filling.
Place tofu, cocoa powder, applesauce, maple syrup, milk, salt, and coffee grinds in a blender or food processor. Blend until all ingredients are completely smooth.
Pour the filling into the crust and spread evenly, then refrigerate overnight for at least 12 hours to allow the filling to set.
Serve with coconut whipped cream and dark chocolate pieces, if desired.
Next up is a delicious cinnamon white chocolate cheesecake that is vegan and gluten-free.
For the dough
- 1 1/2 cups almonds
- 1 tsp cinnamon
- 1 cup Medjool dates
For the filling
- 3/4 cup coconut milk
- 2 heaping cups of cashews
- 2 tsp cinnamon
- 8 Medjool dates
- 3 oz vegan white chocolate + more for sprinkling the cake
- 1 Tbs organic vanilla powder (optional)
Use a blender or food processor to combine almonds, Medjool dates, and cinnamon. Process until you have a crumble texture. Do not over-blend, or it will end up too smooth. The texture should be crumbly. Press this dough mixture into a 7-inch springform covered with parchment paper or greased a little with just a bit of coconut oil.
In your blender or food processor, combine cashews, cinnamon, coconut milk, Medjool dates, and optional organic vanilla powder. Process this time until very smooth. While the blender is running, melt the vegan white chocolate in a microwave or just on the stove with water and fold the melted chocolate into the filling. Pour the filling onto the dough and finish with more chocolate sprinkles. Chill thoroughly and enjoy!
The final delicious dessert swap is a sweet and creamy vegan rice pudding.
- 1 cup brown rice
- 4 cups Oatmilk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 3 tablespoons maple syrup
Start by rinsing and draining your rice in a strainer. This will prevent the rice from getting gummy.
Add rinsed rice and 3 cups of oat milk, vanilla, and spices in a pan over the stove. Bring to a boil, cover and let simmer for 20 minutes, stirring every few minutes.
Once the mixture has thickened, stir in the maple syrup and the final cup of oat milk. Stir until combined and cook over medium heat until most of the milk has been absorbed (about 10 more minutes).
Serve warm or chilled with extra cinnamon on top if desired!