45+ Irresistible Holiday Vegan Dessert Recipes for a Sweet Flavor

The holiday season is a time for indulgence, but that doesn’t mean you have to compromise your values or dietary preferences.

Whether you’re vegan, planning a holiday gathering, or just looking to try something new, there’s no shortage of delicious vegan desserts to brighten up your celebrations.

From decadent cakes and cookies to lighter fruit-based treats and creamy pies, vegan desserts can be just as indulgent and festive as traditional options.

In this collection of 45+ holiday vegan dessert recipes, you’ll find an array of mouthwatering sweets perfect for Christmas, Hanukkah, New Year’s, or any other special occasion.

With the right combination of plant-based ingredients, you can create delicious holiday desserts that everyone will enjoy—no matter their dietary preferences.

45+ Irresistible Holiday Vegan Dessert Recipes for a Sweet Flavor

Holiday desserts don’t have to be laden with dairy, eggs, or refined sugars to taste divine. With plant-based ingredients, you can craft indulgent sweets that are both satisfying and better for the planet.

From comforting spiced cakes and cookies to refreshing fruit-based treats and rich chocolate confections, the possibilities are endless when it comes to vegan holiday desserts.

With this list of 45+ recipes, you’ll have more than enough ideas to keep your dessert table full, festive, and inclusive for all your guests.

So, roll up your sleeves and get ready to bake up some holiday magic with these vegan treats that are sure to impress and delight!

Vegan Peppermint Chocolate Mousse

This rich and creamy vegan peppermint chocolate mousse is the perfect festive treat for the holidays. Made with just a few simple ingredients, it combines smooth chocolate with the refreshing taste of peppermint, creating a dessert that feels indulgent yet light. It’s easy to prepare and can be made ahead of time, making it ideal for holiday gatherings.

Ingredients:

• 1 ½ cups canned coconut milk (full-fat)
• 200g dark chocolate (vegan)
• 1 tsp peppermint extract
• 2 tbsp maple syrup (optional)
• Vegan whipped cream (for topping)
• Crushed candy canes (for garnish)

Instructions:

1. Begin by heating the coconut milk in a saucepan over medium heat. Once it starts to simmer, remove it from the heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes to allow the chocolate to melt.
2. Stir the mixture gently until the chocolate is fully melted and the mixture becomes smooth and creamy.
3. Add the peppermint extract and maple syrup (if using) and mix until combined.
4. Let the mixture cool slightly, then place it in the refrigerator to chill for about 2 hours or until it thickens.
5. Once chilled, use a hand mixer or whisk to beat the mousse until it becomes light and fluffy.
6. Spoon the mousse into serving glasses or bowls and top with a dollop of vegan whipped cream and a sprinkle of crushed candy canes for a festive touch.

This peppermint chocolate mousse is a holiday dessert that’s not only vegan but also decadently creamy and full of holiday flavors. The richness of the dark chocolate combined with the cool peppermint flavor makes each spoonful feel like a little celebration. It’s a versatile treat that works well for both intimate gatherings and larger holiday parties.

Vegan Gingerbread Cookies

These vegan gingerbread cookies are a holiday classic made dairy-free and egg-free without compromising on flavor. They are aromatic, spicy, and crunchy, with a soft texture inside. Perfect for decorating with your favorite vegan icing, these cookies will make the season even sweeter.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ tsp salt
• ¾ cup coconut oil, melted
• ½ cup molasses
• ¼ cup maple syrup
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, baking soda, spices, and salt.
2. In a separate bowl, combine the melted coconut oil, molasses, maple syrup, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until a dough forms. If the dough is too sticky, add a little more flour.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll the dough out on a floured surface to about ¼ inch thick. Use cookie cutters to shape the dough into gingerbread men or any other desired shape.
7. Bake the cookies for 8-10 minutes or until the edges are slightly firm. Allow the cookies to cool on a wire rack.
8. Once cooled, decorate with vegan icing or enjoy plain for a more traditional approach.

These gingerbread cookies are perfect for spreading holiday cheer, with a delightful balance of sweetness and spice. The dough is easy to work with and can be shaped into various festive forms. They’re ideal for sharing at family gatherings or as a homemade gift for loved ones. Vegan icing can elevate them further, but they’re just as tasty on their own.

Vegan Eggnog Cheesecake

This vegan eggnog cheesecake is a showstopper holiday dessert. With a creamy and smooth texture and the classic flavors of eggnog, it’s a dessert that’s sure to impress guests. The spiced flavor of the eggnog combined with the richness of the cashew-based filling makes for a dessert that captures the essence of the season.

Ingredients:

• 1 ½ cups raw cashews (soaked overnight)
• 1 cup coconut cream
• ¾ cup maple syrup
• ¼ cup lemon juice
• 2 tbsp coconut oil, melted
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 1 ½ cups vegan graham cracker crumbs
• ¼ cup coconut sugar
• 2 tbsp melted coconut oil

Instructions:

1. Start by preparing the crust. In a bowl, mix together the graham cracker crumbs, coconut sugar, and melted coconut oil. Press the mixture into the bottom of a springform pan to form an even layer. Place the pan in the refrigerator to set while you prepare the filling.
2. For the filling, drain the soaked cashews and place them in a high-speed blender along with the coconut cream, maple syrup, lemon juice, melted coconut oil, and spices. Blend until completely smooth and creamy, scraping down the sides of the blender as needed.
3. Pour the filling over the prepared crust, spreading it into an even layer. Smooth the top with a spatula.
4. Refrigerate the cheesecake for at least 4 hours or overnight until it is fully set.
5. Before serving, dust the top with extra nutmeg or cinnamon for a festive touch.

This eggnog cheesecake is a decadent, vegan twist on a holiday favorite. The creamy, spiced filling pairs beautifully with the crumbly crust, making each bite a satisfying blend of textures and flavors. It’s a dessert that feels both indulgent and comforting, with the eggnog flavor taking center stage. This cheesecake is a wonderful option for any holiday party or celebration, sure to delight vegans and non-vegans alike.

Vegan Chocolate Yule Log

This vegan chocolate yule log, also known as a Buche de Noel, is a festive and elegant holiday dessert that combines rich chocolate flavor with a light, spongy texture. The cake is rolled with a delicious vegan whipped cream filling and topped with a decadent chocolate ganache, making it the perfect centerpiece for any holiday celebration.

Ingredients:

• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ cup cocoa powder
• ¾ cup granulated sugar
• 1 cup unsweetened applesauce
• 1 tsp vanilla extract
• ½ cup almond milk
• ¼ cup vegetable oil
• Pinch of salt

For the Filling:

• 1 cup coconut cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Ganache:

• 200g dark chocolate (vegan)
• ½ cup coconut cream

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt.
3. In a separate bowl, combine the applesauce, almond milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, prepare the filling by whisking the coconut cream with powdered sugar and vanilla extract until fluffy.
6. Once the cake is done, remove it from the oven and allow it to cool for a few minutes. Place a clean kitchen towel on the counter and dust it with powdered sugar. Carefully flip the cake onto the towel, removing the parchment paper. While the cake is still warm, roll it up tightly with the towel inside and let it cool completely.
7. Once the cake is cool, unroll it gently and spread the whipped cream filling evenly over the surface. Re-roll the cake carefully, then place it on a serving platter.
8. For the ganache, melt the dark chocolate and coconut cream in a heatproof bowl over simmering water, stirring until smooth. Pour the ganache over the rolled cake, allowing it to drip down the sides.
9. Chill the yule log in the refrigerator for at least 1 hour before serving.

This vegan chocolate yule log is a stunning holiday dessert that’s as delicious as it is beautiful. The rich chocolate flavor, combined with the light, fluffy cake and creamy filling, creates a delightful treat that will impress guests at any holiday gathering. It’s the perfect dessert for special occasions and can be decorated with powdered sugar or edible flowers for a festive touch.

Vegan Pecan Pie Bars

These vegan pecan pie bars are an easy-to-make, portable twist on the classic pecan pie. With a buttery crust and a rich, caramelized filling topped with crunchy pecans, these bars are perfect for holiday parties or as a sweet treat to share with family and friends.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup coconut oil, melted
• ¼ cup maple syrup
• ¼ tsp salt
• 1 cup pecans, roughly chopped

For the Filling:

• 1 cup maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp cornstarch mixed with 2 tbsp water (to create a slurry)
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the flour, melted coconut oil, maple syrup, and salt. Stir until a dough forms. Press the dough into the bottom of the prepared pan, creating an even layer. Bake for 10-12 minutes until lightly golden.
3. While the crust is baking, prepare the filling by whisking together the maple syrup, melted coconut oil, vanilla extract, cornstarch slurry, and salt in a saucepan. Heat over medium heat, stirring constantly, until the mixture thickens.
4. Remove the filling from the heat and pour it over the baked crust. Scatter the chopped pecans evenly over the top.
5. Return the pan to the oven and bake for 18-20 minutes, or until the filling is set and golden. Let the bars cool completely before slicing into squares.
6. Serve chilled or at room temperature for the best texture.

These vegan pecan pie bars are a convenient and delightful holiday treat that combines the sweet and nutty flavors of traditional pecan pie in a bar form. The gooey, caramelized filling pairs perfectly with the crunchy pecans and buttery crust. These bars are a crowd-pleaser and a great addition to any holiday dessert table.

Vegan Cranberry Orange Tart

This vegan cranberry orange tart is a refreshing and tangy dessert, ideal for the holiday season. With a buttery almond crust and a bright, zesty cranberry filling, this tart offers a perfect balance of sweet and tart flavors, making it an excellent choice for festive gatherings.

Ingredients:

• 1 ¼ cups almond flour
• ¼ cup coconut flour
• ¼ cup coconut oil, melted
• 2 tbsp maple syrup
• ¼ tsp salt

For the Filling:

• 2 cups fresh cranberries
• ½ cup orange juice
• ¼ cup maple syrup
• 1 tbsp cornstarch mixed with 2 tbsp water (to create a slurry)
• Zest of 1 orange

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a tart pan.
2. In a bowl, mix together the almond flour, coconut flour, melted coconut oil, maple syrup, and salt until it forms a dough. Press the dough into the bottom and up the sides of the tart pan.
3. Bake the crust for 10-12 minutes, or until golden and firm. Let it cool completely.
4. In a saucepan, combine the cranberries, orange juice, maple syrup, and cornstarch slurry. Cook over medium heat, stirring frequently, until the cranberries burst and the mixture thickens into a jam-like consistency.
5. Stir in the orange zest and remove the filling from the heat.
6. Pour the cranberry filling into the cooled tart shell and smooth the top. Refrigerate for at least 2 hours to allow it to set.
7. Before serving, garnish with additional orange zest or fresh cranberries for a festive touch.

This cranberry orange tart is a beautiful and flavorful dessert that brings a burst of citrus and berry sweetness to your holiday table. The almond crust adds a nutty, rich texture that pairs beautifully with the tangy cranberry filling. It’s an elegant and fresh dessert that’s perfect for those looking for something a little different during the holiday season.

Vegan Apple Crisp

This vegan apple crisp is the epitome of comfort food during the colder months. With a warm, cinnamon-sugar apple filling and a buttery oat topping, it’s the perfect dessert to enjoy after a hearty holiday meal. Serve it with a scoop of vegan vanilla ice cream for a deliciously cozy treat.

Ingredients:

• 6 cups apples, peeled, cored, and sliced
• 2 tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 1 tbsp lemon juice

For the Topping:

• 1 cup rolled oats
• ½ cup almond flour
• ¼ cup coconut sugar
• ¼ cup coconut oil, melted
• ¼ tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, toss the sliced apples with maple syrup, cinnamon, nutmeg, salt, and lemon juice. Spread the apple mixture evenly in the prepared dish.
3. In a separate bowl, combine the rolled oats, almond flour, coconut sugar, cinnamon, and salt. Add the melted coconut oil and stir until the mixture is crumbly.
4. Sprinkle the oat topping evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
6. Let the crisp cool slightly before serving.

This vegan apple crisp is a cozy and comforting dessert that will make your holiday meal even more special. The apples become perfectly tender and flavorful, while the oat topping adds a satisfying crunch. The combination of cinnamon and nutmeg creates a warm, aromatic dessert that’s perfect for cold winter nights. Serve it warm with a scoop of dairy-free ice cream for an unforgettable treat.

Vegan Gingerbread Cookies

These vegan gingerbread cookies are perfect for the holiday season. They have a rich, spiced flavor with a crisp texture that’s perfect for decorating or simply enjoying with a cup of hot cocoa. The warm combination of ginger, cinnamon, and molasses brings the spirit of the holidays to life in every bite.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup molasses
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 1 tsp vanilla extract

For Decorating:

• Vegan royal icing (optional)
• Sprinkles (optional)

Instructions:

1. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
2. In a separate bowl, mix together the molasses, melted coconut oil, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until the dough comes together. If it’s too sticky, add a little more flour, one tablespoon at a time.
4. Divide the dough in half, wrap each half in plastic wrap, and chill in the refrigerator for at least 1 hour.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll out the dough on a floured surface to about ¼-inch thickness. Use cookie cutters to cut out shapes and transfer the cookies to the prepared baking sheet.
7. Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool completely on a wire rack.
8. Decorate with vegan royal icing or sprinkles if desired.

These vegan gingerbread cookies are a fun and festive treat that’s perfect for holiday parties or gift-giving. They’re easy to make, flavorful, and have a wonderful spiced taste that will make your home smell just like Christmas. You can also decorate them to your heart’s content, making them a fun activity for kids or a lovely addition to your holiday celebrations.

Vegan Peppermint Bark

This vegan peppermint bark is a simple and indulgent holiday treat made with rich dark chocolate and crushed peppermint candies. The combination of smooth chocolate and refreshing peppermint is a classic flavor pairing that’s perfect for the festive season.

Ingredients:

• 8 oz dark chocolate (vegan)
• 4 oz white chocolate (vegan)
• ½ tsp peppermint extract
• ½ cup crushed peppermint candies or candy canes

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring every 30 seconds until smooth.
3. Pour the melted dark chocolate onto the prepared baking sheet and spread it into an even layer using a spatula. Place it in the refrigerator to set for 10-15 minutes.
4. Melt the white chocolate in the same way as the dark chocolate. Once it’s melted, stir in the peppermint extract.
5. Once the dark chocolate layer has set, pour the white chocolate over the top, spreading it evenly with a spatula.
6. Sprinkle the crushed peppermint candies over the white chocolate layer.
7. Refrigerate the bark until fully set, about 30 minutes.
8. Break into pieces and serve.

Vegan peppermint bark is a crowd-pleasing dessert that’s both easy to make and irresistibly delicious. The layers of rich dark chocolate and creamy white chocolate, combined with the crunch and refreshing taste of peppermint, create a festive treat that’s perfect for holiday gift-giving or as a sweet snack. Its vibrant colors and delightful flavor make it a favorite during the holiday season.

Vegan Eggnog Cheesecake Bars

These vegan eggnog cheesecake bars are a creamy, dreamy holiday dessert that captures the essence of eggnog without the dairy or eggs. With a buttery, crumbly crust and a smooth, spiced filling, these bars are sure to be a hit at any holiday gathering.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup coconut sugar
• ½ cup coconut oil, melted
• 1 ½ cups raw cashews, soaked for 4 hours and drained
• 1 cup coconut milk (canned)
• ½ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground nutmeg
• ½ tsp ground cinnamon
• Pinch of ground cloves
• 2 tbsp cornstarch
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the graham cracker crumbs, coconut sugar, and melted coconut oil. Press the mixture firmly into the bottom of the prepared pan to form a crust. Bake for 8-10 minutes until lightly golden.
3. In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, vanilla extract, nutmeg, cinnamon, cloves, cornstarch, and lemon juice. Blend until smooth and creamy.
4. Pour the filling over the crust and spread it evenly. Bake for 25-30 minutes, or until the edges are golden and the center is set but slightly jiggly.
5. Let the cheesecake bars cool at room temperature, then refrigerate for at least 4 hours or overnight.
6. Slice into bars and serve chilled.

These vegan eggnog cheesecake bars are rich and velvety, with a spicy-sweet flavor that tastes just like eggnog in dessert form. The smooth, creamy filling pairs perfectly with the buttery graham cracker crust, making these bars a wonderful treat for any holiday occasion. They’re easy to make in advance and will impress your guests with their festive flavor and elegant presentation.

Vegan Chocolate Truffles

These vegan chocolate truffles are a luxurious and simple holiday treat. They’re made with a creamy coconut milk-based ganache and rolled in cocoa powder or chopped nuts. Perfect for holiday gifting or enjoying as a special dessert during festive gatherings.

Ingredients:

• 8 oz dark chocolate (vegan)
• ½ cup coconut milk (canned)
• 1 tsp vanilla extract
• Cocoa powder or chopped nuts (for coating)

Instructions:

1. In a heatproof bowl, break the dark chocolate into small pieces.
2. In a small saucepan, heat the coconut milk over low heat until it’s warm but not boiling.
3. Pour the warm coconut milk over the chocolate and let it sit for 2-3 minutes to melt. Stir until smooth and creamy.
4. Stir in the vanilla extract.
5. Let the ganache cool to room temperature, then refrigerate for at least 1 hour or until firm enough to roll.
6. Once firm, use your hands to roll the ganache into small balls.
7. Roll the truffles in cocoa powder or chopped nuts to coat.
8. Store in an airtight container in the refrigerator until ready to serve.

Vegan chocolate truffles are a decadent and indulgent dessert that’s easy to make and perfect for the holidays. With a rich, velvety ganache and a coating of your choice, these truffles are a delightful treat that will satisfy any chocolate lover. They also make a thoughtful and delicious gift for friends and family during the holiday season.

Vegan Chocolate Peppermint Cake

This vegan chocolate peppermint cake is a festive and decadent dessert that combines rich chocolate flavor with the refreshing kick of peppermint. Perfect for holiday gatherings, this cake is both indulgent and easy to make, and will be a hit with all your guests.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup cocoa powder
• 1 ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 1 cup unsweetened almond milk
• ½ cup coconut sugar
• ½ cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• ½ tsp peppermint extract

For Frosting:

• 1 ½ cups powdered sugar
• ¼ cup vegan butter, softened
• 2 tbsp almond milk
• 1 tsp peppermint extract
• 2 tbsp cocoa powder (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, coconut sugar, vegetable oil, apple cider vinegar, vanilla extract, and peppermint extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly between the two cake pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. To make the frosting, beat together the powdered sugar, vegan butter, almond milk, peppermint extract, and cocoa powder until smooth and creamy.
9. Once the cakes have cooled, frost the top of one cake layer, then place the second layer on top. Frost the top and sides of the cake.
10. Garnish with crushed peppermint candies or chocolate shavings for added decoration.

This vegan chocolate peppermint cake is a must-try for the holiday season. With its rich chocolate layers and refreshing peppermint frosting, it’s a perfect combination of flavors that captures the festive spirit of Christmas. Whether you’re celebrating with family or bringing dessert to a party, this cake will definitely impress.

Vegan Pecan Pie Bars

Vegan pecan pie bars are a twist on the classic pecan pie, made with a buttery, gluten-free crust and a gooey, nutty filling. These bars are packed with flavor and are perfect for any holiday occasion, offering the delicious taste of pecan pie in an easy-to-serve format.

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tbsp maple syrup
• ¼ cup coconut oil, melted
• 1/4 tsp salt

For the Filling:

• 1 cup pecan halves
• ¾ cup maple syrup
• ¼ cup coconut sugar
• 2 tbsp coconut oil, melted
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. For the crust, mix together the almond flour, coconut flour, maple syrup, melted coconut oil, and salt in a bowl. Press the mixture into the bottom of the prepared baking dish to form an even layer.
3. Bake the crust for 10-12 minutes, or until golden brown. Let it cool while you prepare the filling.
4. For the filling, whisk together the maple syrup, coconut sugar, melted coconut oil, cornstarch, vanilla extract, and salt until smooth.
5. Fold in the pecan halves and pour the mixture over the cooled crust.
6. Bake for 25-30 minutes, or until the filling is set and the edges are golden.
7. Let the bars cool to room temperature before refrigerating for at least 2 hours to set completely.
8. Slice into bars and serve.

These vegan pecan pie bars are a perfect holiday dessert for anyone looking for a lighter, healthier twist on a classic treat. The gooey filling and crunchy pecans create a satisfying texture, and the coconut flour crust offers a subtle, sweet base that pairs beautifully with the rich, caramel-like filling. These bars are a perfect addition to any holiday dessert table.

Vegan Cinnamon Rolls

These vegan cinnamon rolls are soft, fluffy, and filled with sweet cinnamon sugar, making them a perfect holiday breakfast or dessert. They’re drizzled with a simple glaze, adding a final touch of sweetness that will satisfy your holiday cravings.

Ingredients:

• 2 ½ cups all-purpose flour
• ¼ cup coconut sugar
• 1 tbsp active dry yeast
• ¾ cup warm almond milk
• ¼ cup coconut oil, melted
• ½ tsp salt
• 1 tsp vanilla extract

For the Filling:

• ½ cup coconut sugar
• 2 tbsp ground cinnamon
• ¼ cup coconut oil, softened

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp almond milk
• 1 tsp vanilla extract

Instructions:

1. In a bowl, combine the warm almond milk, coconut sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.
2. Add the flour, melted coconut oil, salt, and vanilla extract to the yeast mixture. Mix until a dough forms, then knead for about 5 minutes until smooth.
3. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour or until it doubles in size.
4. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
5. Punch down the dough and roll it out into a rectangle about ¼-inch thick. Spread the softened coconut oil over the dough, then sprinkle with the cinnamon and coconut sugar mixture.
6. Roll the dough tightly and cut into 12 even slices. Place the rolls in the prepared baking dish and let them rise for another 30 minutes.
7. Bake for 20-25 minutes, or until golden brown.
8. For the glaze, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.
9. Drizzle the glaze over the warm cinnamon rolls and serve.

These vegan cinnamon rolls are perfect for breakfast or as a sweet holiday treat. They’re soft, fluffy, and full of warm cinnamon flavor, making them a comforting and festive option. Whether you’re enjoying them with family or bringing them to a holiday brunch, these rolls are sure to be a crowd-pleaser.

Vegan Apple Crisp

This vegan apple crisp combines sweet, juicy apples with a crunchy, buttery topping, creating a comforting dessert perfect for the holidays. It’s simple to make and has the perfect balance of flavors, making it a great choice for any holiday meal.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• ¼ cup coconut sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp lemon juice

For the Topping:

• 1 cup rolled oats
• ½ cup almond flour
• ¼ cup coconut sugar
• ¼ cup coconut oil, melted
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a bowl, combine the sliced apples, coconut sugar, cinnamon, nutmeg, and lemon juice. Toss to coat the apples evenly.
3. Pour the apple mixture into the prepared baking dish.
4. For the topping, combine the oats, almond flour, coconut sugar, melted coconut oil, and salt in a bowl. Mix until crumbly.
5. Sprinkle the topping evenly over the apples.
6. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
7. Serve warm, with a scoop of vegan ice cream or a dollop of dairy-free whipped cream.

Vegan apple crisp is the ultimate comfort dessert, especially during the colder months. The sweet and spiced apples paired with the crunchy oat topping make for a delicious combination. It’s an easy dessert that can be made ahead and enjoyed with family or friends during the holidays.

Note: More recipes​ are coming soon!