168极速赛车开奖官网 Vegan Dessert Recipes Everyone Will Love - Plant Power Couple

168极速赛车开奖官网 Chocolate Peppermint Vegan Affogato

Terrence Roche — Wed, 04 Dec 2024 00:27:16 +0000

This Chocolate Peppermint Vegan Affogato is the perfect dessert for everything from your holiday dinner table to your brunch table. Simple to make but hard to resist, this chocolate and peppermint affogato will wow your guests.

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Note: This is the first recipe in our Salton Secret Santa Series where we’re sharing 8 days of holiday recipes, gift ideas, and giveaways! Check out this video for all the info.

When B said she wanted to make a Vegan Affogato, I said “ vegan of a what now?”

I thought I just missed what she said. I had never heard of this long-standing Italian tradition.

When B explained to me what it was, my coffee and ice cream loving self couldn’t believe what I was hearing. How had I never heard of this?

“And it’s just espresso and ice cream? Together? And you just eat it? Like with a spoon?” I felt like Susie Meyerson and her bowl of whipped cream, IYKYK.

I loved every last delicious sip of this amazing Italian dessert, and I may have made multiple since being introduced.

This vegan variation of the super easy Italian dessert Affogato is still super easy, but our Chocolate Peppermint Affogato is also the perfect festive drink for your holiday season!

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What is Affogato?

Affogato is a traditional Italian dessert of ice cream or gelato topped with fresh, hot espresso. The word “affogato” is Italian for “drowned”, and the full name of the dessert is gelato affogato al caffè or “gelato drowned in coffee”.

Chocolate Affogato Ingredients

This easy chocolate affogato recipe is made with just a few simple ingredients.

Vegan-friendly chocolate sauce – Hershey’s is suitable for vegans. Just check the ingredients label. Melted vegan-friendly chocolate chips also work!

Non-dairy vanilla ice cream – We like Oatly, but Breyer’s also makes a good dairy free vanilla ice cream. Feel free to mix it up with different ice cream flavors as you wish!

Fresh-brewed espresso – Use your favorite brand. Strong coffee is a decent substitute in a pinch!

Peppermint candy – Or candy canes, crushed.

How to Make Vegan Affogato

This easy affogato comes together in 1, 2, 3.

Step 1: Drizzle

Get out a medium-sized glass, small bowl, or mug.

Drizzle the chocolate sauce on the inside of the glass. We used a small spoon for this.

Step 2: Scoop

Scoop the vegan ice cream into the glass. Two scoops is standard.

Step 3: Pour

Pour espresso on top of ice cream scoops.

If serving to a crowd, it’s fun to do this at the table in front of your guest. You can also serve the espresso in a separate glass, so each guest can pour their own!

Top your affogato with crushed peppermint candy and serve immediately!

Salton Heated Ice Cream Scoop Instructions

We love using the Salton Heated Ice Cream Scoop to make this vegan affogato because you can scoop this ice cream right out of the freezer and avoid all that wrist pain that comes along with scooping hard ice cream!

Drizzle 2 T vegan-friendly chocolate sauce on the inside of a glass.
Press + hold the power button on the Salton Heated Ice Cream scoop for 2-3 sec until you see the green light. When the green light is on, the scoop will gradually heat to 113F. If you want to use the higher 140F, press the button again + the light will turn red.
Scoop 2 scoops non-dairy vanilla ice cream into glass.
When you are finished using the scoop, hold the power button for a couple seconds until the light goes off, then turn the on/off switch to off.
Pour 1 shot espresso on top of ice cream.
Top w 1 crushed peppermint candy.

How to Serve Affogato

Affogato is best enjoyed first with a spoon and then sipped when only the creamy espresso liquid remains.

More Vegan Italian Desserts:

If you make this amazing affogato with peppermint and chocolate sauce, we’d love to hear about it!

Leave a comment and star rating in the section below the recipe card. We can’t wait to hear from you!

Vegan Chocolate Peppermint Affogato

This Chocolate Peppermint Vegan Affogato is the perfect dessert for everything from your holiday table to your breakfast table. Simple to make but hard to resist, this chocolate and peppermint affogato will wow your guests.

Course Vegan Dessert Recipes

Cuisine Italian

Keyword chocolate affogato, peppermint affogato, vegan affogato

Prep Time 10

Total Time 10

Servings serving

Calories 379kcal

Author Terrence Roche

Equipment

1 Heated Ice Cream Scoop

Ingredients

2 Tbsp vegan-friendly chocolate sauce
2 scoops non-dairy vanilla ice cream
1 shot espresso
1 peppermint candy crushed

Instructions

Get out a medium-sized glass, small bowl, or mug.
Drizzle the chocolate sauce on the inside of the glass.
Scoop ice cream into the glass.
Pour espresso on top of ice cream scoops.
Top with crushed peppermint candy and serve immediately!
Affogato is best enjoyed with a spoon and then sipped when only the creamy espresso liquid remains.

Notes

Salton Heated Ice Cream Scoop Instructions

We love using the Salton Heated Ice Cream Scoop to make this affogato because you can scoop this ice cream right out of the freezer and avoid all that wrist pain that comes along with scooping hard ice cream!

Drizzle 2 T vegan-friendly chocolate sauce on the inside of a glass.
Press + hold the power button on the Salton Heated Ice Cream scoop for 2-3 sec until you see the green light. When the green light is on, the scoop will gradually heat to 113F. If you want to use the higher 140F, press the button again + the light will turn red.
Scoop 2 scoops non-dairy vanilla ice cream into glass.
When you are finished using the scoop, hold the power button for a couple seconds until the light goes off, then turn the on/off switch to off.
Pour 1 shot espresso on top of ice cream.
Top w 1 crushed peppermint candy.

Nutrition

The post Chocolate Peppermint Vegan Affogato appeared first on Plant Power Couple.

168极速赛车开奖官网 17 No Bake Vegan Desserts

Terrence Roche — Mon, 30 Sep 2024 20:06:37 +0000

Whether you’re looking for vegan summer desserts, something new this holiday season, or just a delicious treat in between, you can’t go wrong with any of these amazing no bake vegan desserts. They’re perfect for when you don’t want to turn on the oven or, like during the holidays, oven space is at a bare minimum. And of course, they’re all delicious all year long.

Get ready to have your tastebuds dancing. Whether you are looking for a summer treat or a fancy dessert to grace your holiday table, these amazing vegan desserts are always in season.

From pies, candies, dessert dips, and more, we’ve got your sweet tooth covered with some of the most decadent vegan desserts you’ll never bake!

Read on for our great collection of culinary confections perfect for parties, potlucks, and gatherings all year round.

Why You’ll Love These Easy Vegan Desserts

Every one of these sweet treats is no-bake and easy to make using mostly simple ingredients
Vegan no bake desserts are great for a hot summer day when you don’t want to turn the oven on, or for the holidays when oven space is at a precious minimum
Many of these no bake vegan desserts can also be made ahead of time
Each one of these no bake treats is easy enough for most beginner cooks or as fun school vacation activities with delicious results

No Cook Candies

We’re starting off our list of no bake dessert recipes with some classic candies made vegan!

Vegan Peppermint Patties – These homemade vegan peppermint patties are a copycat version of our childhood favorite with a touch of optional non-dairy Baileys. They are the perfect treat for Valentine’s Day, holiday gifts, Halloween parties, or just a regular old Tuesday.

Vegan Chocolate Bar – Make your own vegan chocolate bars with just 2 ingredients and 10 minutes of active time. Use them for some summer s’mores, a dairy-free dessert party platter, or just to snack on whenever the craving for a chocolate sweet treat hits. You can use this recipe to make any kind of chocolate bars you like. Our favorite is dark chocolate with almonds!

Homemade Crunch Bar – This copycat crunch bar is easy to make but hard to resist. Simply add a vegan version of rice krispies to our deliciously simple chocolate bar for a sweet treat everyone enjoys.

Homemade Peanut Butter Cups – Our chocolate peanut butter cup recipe is a Reese’s lover’s dream that’s also vegan, dairy free, gluten free, and made without powdered sugar! Make them for Halloween, Christmas, Valentine’s Day, or any time really.

Easy PB&J Cups – PB&J gets the peanut butter cup treatment in this decadent little pb and j cups. It’s the classic combination in candy form that kids and adults will love. You’ll need minimal ingredients including some maple syrup for sweetener.

Vegan White Chocolate Fudge – This creamy vegan white chocolate fudge is perfect for summer parties or for the holidays. You can add some crushed candy canes or a drizzle of strawberry syrup for an easy holiday adaptation.

No-Bake Pies

Pies are some of our favorite no bake recipes. They’re easy to make and always a show-stopper at parties!

Creamy Vegan Key Lime Pie – This easy key lime pie recipe is a plant based, dairy-free, egg free, no-cook twist on the classic. Just blend up the tofu based ingredient filling and pour it into a premade graham cracker crust, chill, and enjoy! This simple recipe is a great vegan summer dessert that’s also protein packed. Perfect for parties or gatherings, they’ll never know this is vegan.

Vegan Peanut Butter Pie – This easy creamy peanut butter pie is smooth and luxurious thanks to some silken tofu thrown into the mix. This no-bake, high protein pie is sure to be a hit whether served at Thanksgiving, Christmas, or just at next Tuesday night’s dinner. Top with whipped coconut cream for a truly decadent treat!

No-Bake Vegan Cheesecake – This simple no-bake cheesecake recipe is the real deal and perfect for first time cheesecake makers – it doesn’t even require a springform pan! It’s the ideal recipe for your holiday table or in summertime when you don’t even want to think about opening your oven door. Make it in one 9-inch pie pan for a regular cheese cake or in your muffin tin for mini no bake cheesecakes.

Vegan Champagne Cheesecake – This easy and delicious dessert combines the amazing flavors of classic cheesecake and champagne. These decadent little vegan champagne cheesecakes are the perfect way to turn any ordinary dinner into a celebration of delicious proportions! Great for party platters or individually plated dessert.

No Bake Vegan Dessert Dips

No-Bake dips are a huge hit for movie night, potlucks, kids’ parties, and more! Plus, they are a breeze to whip up. Try these easy recipes:

Tahini Brownie Batter Dip – This Vegan Brownie Batter Dip will satisfy all your chocolate cravings. It’s an amazing (& also kind of healthy) dessert recipe everyone will love. The perfect dessert for pool parties, potlucks, and holiday office parties. If you’ve never tried tahini in a dessert before, get ready for your life to change.

Vegan Whipped Cream – This vegan whipped cream is the perfect addition to almost any dessert. It also makes an amazing dessert dip all on its own for fruit or dessert crackers or cookies. The base is made with full-fat coconut milk, but our method is pretty unique! You can even store this in an airtight container in the freezer all pie season long!

Vegan Clotted Cream – Clotted cream is like the tangier British cousin of whipped cream, and oh is our vegan clotted cream delicious! Made with a mix of vegan butter, vegan cream cheese, lemon juice, and sugar, it’s great with biscuits, cookies, or on top of cakes and pies.

Other Decadent Desserts

Here are some more tasty vegan desserts that don’t require an oven but also don’t fit into the other categories on this page!

Boozy Vegan Shamrock Shake – This boozy vegan mint milkshake isn’t just for St. Patrick’s Day. It also makes a refreshing summer shake or is great for serving as a holiday party beverage.

Vegan Cannoli Cones – This decadent vegan white chocolate cannoli filling is perfect for cannolis, cones, or just as a dip. It’s perfect poolside or great for going with your favorite Christmas movies marathon.

Vegan Irish Potato Candy – Sure, this is traditionally a St. Patrick’s day candy here in Philadelphia, but that doesn’t mean you can’t enjoy vegan Irish potatoes any time of the year. They make a great holiday gift box candy, and you can even add a little peppermint extract and/or roll them in cocoa powder to make them more festive. We’re big fans!

Copycat Milk & Cereal Bars – These milk and cereal bars aren’t just for breakfast. These delicious and nostalgic cereal bars are great for everything from summer pool parties to Christmas school parties. Kids and adults alike gobble these goodies up.

Which of these fun desserts are you going to try first? Let us know in the comments!

The post 17 No Bake Vegan Desserts appeared first on Plant Power Couple.

168极速赛车开奖官网 Easy Vegan Cherry Pie

Terrence Roche — Thu, 05 Oct 2023 16:42:35 +0000

This vegan cherry pie is as easy to make as it is delicious. It’s perfect for everything from a grand table at the holidays to a simple dessert at dinnertime. Serve it as is or a la mode with a big scoop of vegan ice cream and a hefty dollop of dairy free whipped cream.

Cherry pie is probably my absolute favorite of the fruit pies. Any time I see it offered, I can barely resist. And you won’t be able to resist this super easy and delicious cherry pie recipe.

Our simple vegan cherry pie is definitely among the easiest things I’ve ever made. And it’s possibly the easiest pie recipe you’ll ever make!

It’s only 3 ingredients. And 2 of those are canned cherry pie filling and frozen pie crusts!

Serve this delicious vegan pie as is or with a hefty dollop of vegan whipped cream and a scoop or two of dairy-free chocolate or vanilla ice cream. Or both.

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Why You’ll Love This Vegan Cherry Pie Recipe

We think this is the best vegan cherry pie, and here’s why:

Easy to make with canned cherry pie filling and store-bought pie crust (It’s easier to find store-bought vegan pie crust than you think. More on that below.)
It’s a delicious vegan version of the classic cherry pie you know and love.
The best of both worlds: fresh homemade pie but using a few easy shortcuts to take some stress off your holiday plate
No one will know it’s made without animal products! Perfect for big family holiday dinners and special occasions.

Ingredients for Easy Vegan Cherry Pie

You only need 3 simple ingredients to make this vegan cherry pie recipe. Here, we’ll share some ingredient notes for the best results.

Remember you can find the full recipe with the ingredient amounts in the recipe card at the bottom of this post.

Vegan-friendly pie crusts – see notes below
Canned cherry pie filling – Almost all canned fruit filling is vegan, but double check the ingredients to be sure.
Cornstarch – to help thicken the finished product.

How to Find Vegan Pie Crust (Store-bought)

I like using store-brand frozen pre-made pie crusts. Using a frozen pie shell just makes this recipe that much easier. And that is a big bonus to me when making recipes like this.

Sometimes I just want the pie without the hassle of having to make the crust.

Be sure to read the ingredients list before buying any brand to ensure vegan friendliness. I found some of the name brand traditional store-bought crust, like Pillsbury, contain eggs, lard, or other animal products.

But, you can easily find frozen vegan pie crust at the grocery store. It just takes a little reading. Watch out for milk, eggs, and lard especially.

Here are some common brands that carry vegan crusts:

Marie Callender
Mrs. Smith – While their pies do contain dairy, the frozen pie shells do not
Signature Select
Oronoque Orchards
And many, many more. Just be sure to read the ingredients!

Vegan Store-Bought Cherry Pie

Now if baking isn’t really your thing at all, there are a variety of “accidentally vegan” dessert pies available in your grocer’s freezer.

Marie Callender and Sara Lee both offer vegan cherry pies in their lines. Simply pop in a preheated oven and set a timer.

Many store-brand frozen cherry pies are also vegan friendly. Just be mindful and be sure to read the ingredients list first. You’re especially looking for milk, butter, or lard.

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips.

Remember, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

If you are looking for a vegan gluten free cherry pie, check out this vegan and gluten free pie crust recipe from Minimalist Baker.
Wholly Wholesome also makes a premade gluten free and vegan pie crust available in many stores and online.
You can use this recipe with other canned fruit fillings. Use the framework of this recipe to make your favorites
Instead of cornstarch, you can use 2 teaspoons of arrowroot powder for every 1 tablespoon cornstarch. You can also use tapioca starch or even all-purpose flour in a pinch. For the tapioca starch or flour you’d use 2x the amount of required cornstarch.

How to Make Cherry Pie with Canned Cherries

The best part about this delicious vegan cherry dessert is that it’s so simple to make!

Step 1 – Prepare Your Crust

You’ll start by preparing that frozen vegan-friendly pie crust. This can be done ahead of time. Check out the pie crust prep tips below!

Place 1 pie crust upside down on wax paper for 20-30 minutes to thaw. This will serve as your top crust.
When it’s thawed enough, gently press it down onto the wax paper trying not to crack it too much. It’s going to crack a little anyway. Don’t worry..
Use a rolling pin and a little water and flour to roll the crust to a 9 inch-ish circumference with an even thickness. Make sure you get both sides to avoid the crust cracking while baking.
Place 1 pie crust in an ungreased 9-inch pie plate if no pie dish is provided. Press firmly against side and bottom.

Step 2 – Combine the starch and the cherries

Next, we’ll make the filling. You won’t believe how easy this is!

Sift the cornstarch into the vegan cherry pie filling while mixing it in with a rubber spatula so it’s well-incorporated.
Then, spoon the cherry filling into the bottom crust. Smooth out as needed with the rubber spatula.

Step 3 – Put it all together

Finally, it’s time to assemble and bake our pie!

Preheat your oven to 425°F
Spoon the sauteed cherry filling into your bottom crust. Smooth the top a little.
Place the second crust on top of the filling. Crimp/Flute excess top crust edges together with bottom crust edge. Pressing edges together to seal.
Cut slits or shapes in several places in the center of the top crust to vent the pie.
Bake at 425 for 12-15 minutes or until the crust is golden brown.
Remove the pie from the oven. Cover the edge of the crust with 2- to 3-inch wide strips of aluminum foil to prevent excessive browning or burning. Then continue to bake for 20 – 25 minutes.
Cool on a cooling rack at least 2 hours before serving so the pie isn’t runny.

Decorating the Top Crust

There are a variety of ways to decorate the top crust of your fruit pie to allow for venting the pie as well. The easiest is the simple circle cut out from the center of the top crust.

You could also carve out 3 or 4 “raindrop” cuts near the center of the top of the pie.

Next, there is the classic and intricate lattice top made by interweaving horizontal and vertical strip of dough. You’re probably familiar with this lattice crust on photos of classic pies!

Finally, this is supposed to be a simple pie. But you all know how a really fancy crust can be the wow factor to put a simple pie over the top.

Check out the first 4 minutes or so of this fun video to learn how to make some stunningly beautiful but surprisingly simple top crusts.

Tips & Tricks for Homemade Vegan Cherry Pie

Here are some of our best tips to help ensure you get the very best results from the best cherry pie recipe with canned cherries.

After baking for 15 minutes or so, remove the pie from the oven and cover the crust with foil or a silicone shield so the crust doesn’t burn. Then return to the oven to finish baking.
Let your baked cherry pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice and hold together.
For a bigger cherry flavor, add a couple drops of almond extract to the filling when you mix in the cornstarch. Be careful with that stuff. A little goes a long way.
Serve with a big scoop of vegan vanilla ice cream and a dollop of non-dairy whipped cream
You can easily turn this recipe into hand pies or mini pies using pie crust or vegan puff pastry. Check out our vegan cherry turnovers for some inspiration!
Use the framework of this simple recipe with other canned fruit fillings to make the pie of your choice!

Pie Crust Prep Tips

You can defrost and set the top pie dough the day before.

Here’s how:

Follow the instructions above or in the recipe card for rolling it out.
Then keep the crust in the refrigerator between two pieces of wax paper until you’re ready to use it.
Take it out from the fridge and let it sit between the wax paper at room temperature for about 15-20 minutes to let it soften again before using.
Peel the wax paper away slowly so as not to tear the crust.

How to Serve Simple Vegan Cherry Pie

Serve this homemade cherry pie slightly warm or at room temperature.

I love topping it with vegan whipped cream and a big scoop of vegan ice cream on the side as well.

How to Store Leftover Cherry Pie

Store leftover cherry pie in an airtight container or in tightly wrapped plastic on the counter or in the refrigerator.

Unrefrigerated leftover pie will be at its best for up to 2 days. Stored properly, refrigerated pie will be good for up to 4-5 days.

You can also freeze leftover cherry pie in an airtight container or freezer bag for up to 4 months:

Wrap the whole pie tightly with plastic wrap.
Place the pie in a 2-gallon freezer storage bag and seal.
Freeze for up to 4 months.

How to Reheat Leftover Frozen Cherry Pie

Unwrap the frozen pie and heat in a 350°F oven 30 to 40 minutes or until warm.

FAQs

We’re here to answer all your questions about vegan cherry pie! Have more questions? Leave them in the comments below!

Is store bought cherry pie vegan?

There are quite a few store-bought frozen cherry pies. Our favorites that can be found almost anywhere are from Sara Lee and Marie Callender.

Are Whole Foods cherry pies vegan?

The cherry pie at Whole Foods is vegan. However, the Whole Foods vegan cherry pie is only sometimes available and only at limited stores.

Is cherry pie filling vegan?

Yes. Almost all, if not all, canned cherry pie fillings are vegan. I personally have yet to find a non-vegan, canned cherry pie filling

Is Sara Lee cherry pie vegan?

Yes! The frozen cherry pie from Sara Lee is vegan-friendly. So is the one from Marie Callender.

Almost all the fruit pies are suitable for vegans.

Is Mrs. Smith’s cherry pie vegan?

The frozen cherry pie from Mrs. Smith’s contains dairy and is not suitable for vegans. Almost all of Mrs. Smith’s frozen pies contain butter. Check out Sara Lee and Marie Callender for a variety of vegan options.

Is there such a thing as a vegan pie?

There is indeed such a thing as vegan pie. As a matter of fact, many of the offerings in the grocery store’s freezer section are suitable for vegans. Trust me, vegans love pie.

How do you make cherry pie not runny?

A great tip for helping make cherry pie firmer is to add a little cornstarch, tapioca starch, or arrowroot powder to the filling before putting it in the crust. The corn starch will help decrease the runniness after the pie cools.

How do you add flavor to canned cherry pie filling?

A great way to add extra flavor to canned cherry pie filling is by adding a few drops of almond extract.

More Vegan Desserts

When you make this tasty vegan recipe, please leave a star rating and review below!

We love to hear about your experience, and it’s an easy way to support our small vegan business.

Happy baking!

Easy Vegan Cherry Pie

Course Vegan Dessert Recipes

Cuisine Baking

Keyword best cherry pie recipe with canned cherries, dairy free cherry pie, vegan cherry pie, vegan cherry pie with canned cherries

Prep Time 15

Cook Time 35

Additional Time 2 20

Total Time 3 10

Servings -8 slices

Calories 209kcal

Author Terrence Roche

Ingredients

2 vegan-friendly pie crusts regular, not deep dish
2 21-oz cans cherry pie filling
2 tsp cornstarch

Instructions

Place 1 pie crust upside down on wax paper for 20-30 minutes to thaw. This will serve as your top crust.
When it’s thawed enough, gently press it down trying not to crack it too much. It’s going to crack a little anyway. Don’t worry..
Use a rolling pin and a little water and flour to roll the crust to a 9 inch-ish circumference with an even thickness. Make sure you get both sides to avoid the crust cracking while baking. (*see notes for make-ahead option)
Place 1 pie crust in an ungreased 9-inch pie plate if no pan is provided. Press firmly against side and bottom.
Heat your oven to 425°F.
Sift the cornstarch into the cherry pie filling while mixing it in with a rubber spatula. Then, spoon the cherry filling into the bottom crust. Smooth out as needed with the rubber spatula.
Top with the second crust. Crimp/Flute excess top crust together with bottom crust edge, pressing edges together to seal. Cut slits or shapes in the center of the top crust to vent the pie.
Bake at 425 for 12-15 minutes. Then, remove the pie from the oven. Cover the edge of the crust with 2- to 3-inch wide strips of aluminum foil or a silicone pie shield to prevent excessive browning or burning. Then continue to bake for 20 – 25 minutes.
Cool on a cooling rack at least 2 hours before serving.

Notes

Let your cherry pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice and hold together.

Make-Ahead Tips

*You can do this the day before and keep the crust in the refrigerator between two pieces of wax paper until you’re ready to use it. Just take it out from the fridge and let it sit between the wax paper at room temp for about 15-20 minutes to let it soften again before using.

How to Freeze Baked Pie

Assemble and bake pie as directed in recipe.
Cool completely.
Wrap pie tightly with plastic wrap.
Place pie in a 2-gallon freezer storage bag; seal. Freeze for up to 4 months.
Thaw frozen baked pie unwrapped at room temperature or unwrap and thaw at room temperature 1 hour, then heat in 350°F oven 30 to 40 minutes or until warm.

Nutrition

The post Easy Vegan Cherry Pie appeared first on Plant Power Couple.

168极速赛车开奖官网 Simple Vegan Apple Pie

Terrence Roche — Tue, 03 Oct 2023 19:48:47 +0000

This vegan apple pie is as easy to make as it is delicious. It’s perfect for everything from a grand holiday table to a simple weeknight dessert. Serve it as is or a la mode with a big scoop of vegan vanilla ice cream. With our simple shortcut method, you won’t believe how easy it can be to make homemade pies!

I love apple pie. But I always shied away from making it because I thought it would be really hard. I have never been so glad to be so wrong.

This apple pie recipe is so easy! The hardest part is waiting for the pie to cool enough so you can eat it. If you’re never made an apple pie because you thought it was too hard, welcome to the new you.

Serve this delicious vegan pie warm with a hefty dollop of dairy-free vanilla ice cream. Or just eat it cold straight from the pie tin standing in front of the open fridge door the next day. We’re not here to judge.

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Why This is the Best Vegan Apple Pie

Easy to make with store-bought pie crust (It’s easier to find store-bought vegan pie crust than you think. More on that below.)
A delicious vegan version of the classic apple pie you know and love – buttery pie crust, sweet apples filling, homemade vibes.
No one will know it’s made without animal products! Perfect for big family holiday dinners and special occasions.

Ingredients for This Easy Vegan Apple Pie

You’ll need 5 ingredients to make this vegan apple pie recipe. Here, we’ll share some ingredient notes for the best results, but remember you can find the full recipe with ingredient amounts in the recipe card at the bottom of this post.

Frozen vegan-friendly deep dish pie crusts – see notes below
Large, firm apples – Peeled and cut into large chunks. See notes below for the best apples to use in pies
Light brown sugar or coconut sugar (or a mix of the 2)
Vegan butter – We like to use the vegan butter from Country Crock
Cinnamon

Vegan Store-Bought Pie Crust

I use 9” deep dish store-brand frozen pre-made pie crusts. Using a frozen pie shell just makes this recipe that much easier. And that is a big bonus to me when making dishes like this.

Also, I found some of the name brand traditional store-bought crust, like Pillsbury, contain lard, or animal fat. Be sure to read the ingredients list before buying to ensure vegan friendliness.

You can easily find frozen vegan pie crust at the grocery store; it just takes a little reading. Watch out for milk, eggs, and lard especially.

Here are some common brands that carry vegan crusts:

Marie Callender
Mrs. Smith – While their pies contain dairy, the frozen pie shell does not
Signature Select
Oronoque Orchards
And many, many more. Just be sure to read the ingredients!

Best Apples for Apple Pie

To make the perfect vegan apple pie, you want firm, dense apples that will stand up to heat and not turn to mush in the oven.

Apples you do want to use for pies or crisps include:

Granny Smith
Golden Delicious
Ginger Golden
Braeburn
Cortland
Crispin
Rome
Honeycrisp
Pink Lady
Jonathon or Johnagold

Let’s finish by covering the apples you definitely don’t want to use for baking unless they’re combined with a stronger apple. Fuji, Gala, McIntosh, and Red Delicious apples don’t really stand up to heat and give your pie a mushy, watery result when baked.

Vegan Store-Bought Apple Pie

Now if baking isn’t really your thing at all, there are a variety of “accidentally vegan” dessert pies available in your grocer’s freezer.

Marie Callender and Sara Lee both offer vegan apple pies in their lines. Simply pop in a preheated oven and set a timer.

Many store-brand frozen apple pies are also vegan friendly. Just be careful and be sure to read the ingredients list first.

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

If you are looking for a gluten-free pie crust, check out this gluten free pie crust recipe from Minimalist Baker.
Wholly Wholesome also makes a pre-made gluten free and vegan pie crust available in many stores and online.
Two (21-oz.) cans of apple pie filling can be used if you’re short on time.
You can use regular cane sugar, date sugar, or turbinado.
Some people like to add a little lemon juice or lemon zest to their apple pie filling.
You can replace the vegan butter with coconut oil. Just be sure you’re using refined coconut oil, so you don’t get a coconut flavor.

How to Make This Easy Vegan Apple Pie

The best part about this delicious vegan apple pie is that it’s so simple to make!

Step 1 – Prepare Your Crust

First, you’ll prep that vegan-friendly pie crust!

Place 1 pie crust upside down on wax paper for 20-30 minutes to thaw. This will serve as your top crust.
When it’s thawed enough, gently press it down onto the wax paper trying not to crack it too much. It’s going to crack a little anyway. Don’t worry..
Use a rolling pin and a little water and flour to roll the crust to a 9 inch-ish circumference with an even thickness. Make sure you get both sides to avoid the crust cracking while baking.
Place 1 pie crust in an ungreased 9-inch pie plate if no pie dish is provided. Press firmly against side and bottom.

Step 2 – Saute the Apples

Heat a medium to large saute pan over medium-high heat and melt your vegan butter.
When the butter has melted, add your chopped apples, sugar and cinnamon. Stir (or toss) to coat, and cover. Let it cook like this for 3-4 minutes, stirring often.
Let the sauteed apples cool for about 10-15 minutes.

Step 3 – Put it all together

Preheat you oven to 425°F
Spoon the sauteed apple filling into your bottom crust. Smooth the top a little.
Top with the second crust. Crimp/Flute excess top crust edges together with bottom crust edge. Pressing edges together to seal.
Cut slits or shapes in several places in the top crust to vent the pie.
Bake at 425 for a total of 35 to 45 minutes or until the apples are tender and the crust is golden brown.
Cover the edge of the crust with 2- to 3-inch wide strips of aluminum foil after the first 12 – 15 minutes of baking to prevent excessive browning or burning, then continue to bake for 20 – 25 minutes.
Cool on a cooling rack at least 2 hours before serving.

Tips & Tricks for Dairy Free Apple Pie

You can defrost and set the top pie dough the day before. Follow the instructions and keep the crust in the refrigerator between two pieces of wax paper until you’re ready to use it. Take it out from the fridge and let it sit between the wax paper at room temperature for about 15-20 minutes to let it soften again before using. Peel the wax paper away slowly so as not to tear the crust.
Try a variety of apples. I like to use a combination of ginger golden and granny smith apples. They give a nice balance of sweet and tart to the pie.
Let the apple filling cool before adding to the pie shell. Adding it hot will cause the bottom crust to get gummy.
Make the filling in advance (even the day or night before) so it has time to cool before adding to the pie shell.
Let your baked apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice and hold together.
Add a little grated nutmeg for extra “holiday flavor” if you like.
You can easily turn this recipe into hand pies or mini pies.

How to Serve Simple Vegan Apple Pie

Serve this homemade apple pie warm or at room temperature.

I love a big scoop of vegan vanilla ice cream on the side as well.

How to Store Leftover Apple Pie

Store leftover apple pie in an airtight container or in tightly wrapped plastic on the counter or in the refrigerator.

Unrefrigerated leftover pie will be at its best for up to 2 days. Stored properly, refrigerated pie will be good for up to 4-5 days.

You can also freeze leftover apple pie in an airtight container or freezer bag for up to 4 months. Wrap the whole pie tightly with plastic wrap. Place the pie in a 2-gallon freezer storage bag and seal. Freeze for up to 4 months.

How to Reheat Leftover Frozen Apple Pie

Unwrap the frozen pie and heat in a 350°F oven 30 to 40 minutes or until warm.

FAQs

We’re here to answer all your questions about vegan apple pie! Have more questions? Leave them in the comments below!

Is store bought apple pie vegan?

There are quite a few store-bought frozen apple pies. Where it gets confusing is that the same brand might offer two types of Apple Pie and only one is vegan. Our favorite that can be found almost anywhere is Marie Callender’s.

Are Fuji apples good for apple pie?

Fuji apples, along with Gala, McIntosh, and Red Delicious apples, don’t really stand up to heat and give your pie a mushy, watery result. Look for good, crisp apples with a firm density for best results.

Is the apple pie at McDonald’s vegan?

Yes, the apple pie at McDonald’s is vegan.

Are Whole Foods apple pies vegan?

The “Everyday Double Crust Apple Pie” available at Whole Foods is vegan.

Can you add different apples for pie?

Yes, you can use different apples together for an apple pie. One of my favorite combinations is Ginger Golden and Granny Smith apples for a balance of sweet and tart.

More Vegan Holiday Desserts

When you make this tasty vegan recipe, please leave a star rating and review below! We love to hear about your experience, and it’s an easy way to support our small vegan business!

Plant Based Apple Pie

Course Vegan Dessert Recipes

Cuisine American

Keyword dairy free apple pie recipe, plant-based apple pie, vegan apple pie, vegan apple pie recipe

Prep Time 20

Cook Time 45

Additional Time 2 20

Total Time 3 25

Servings -8 slices

Calories 363kcal

Author Terrence Roche

Ingredients

2 frozen vegan deep dish pie crusts see notes
3 lb about 6 large firm apples, peeled and cut into large chunks
3 Tbsp light brown sugar or coconut sugar or a mix of the 2
3 Tbsp vegan butter
1/8 teaspoon cinnamon

Instructions

Place 1 pie crust upside down on wax paper for 20-30 minutes to thaw. This will serve as your top crust.
When it’s thawed enough, gently press it down trying not to crack it too much. It’s going to crack a little anyway. Don’t worry..
Use a rolling pin and a little water and flour to roll the crust to a 9 inch-ish circumference with an even thickness. Make sure you get both sides to avoid the crust cracking while baking. (*see notes for make-ahead option)
Place 1 pie crust in an ungreased 9-inch pie plate if no pan is provided. Press firmly against side and bottom.
Heat a medium to large saute pan over medium-high heat and melt your vegan butter.
When the butter has melted, add your chopped apples, sugar and cinnamon. Stir (or toss) to coat, and cover. Let it cook like this for 3-4 minutes, stirring often.
Heat your oven to 425°F.
Let the apples cool for about 10-15 minutes while the oven heats. Then spoon the filling into your crust.
Top with the second crust. Crimp/Flute excess top crust together with bottom crust edge, pressing edges together to seal. Cut slits or shapes in several places in the top crust to vent the pie.
Bake at 425 for 12-15 minutes or until the crust is golden brown.
Then, remove the pie from the oven. Cover the edge of the crust with 2- to 3-inch wide strips of aluminum foil to prevent excessive browning or burning. Then continue to bake for 20 – 25 minutes until the apples are tender.
Cool on a cooling rack at least 2 hours before serving.

Notes

*You can do this the day before and keep the crust in the refrigerator between two pieces of wax paper until you’re ready to use it. Just take it out from the fridge and let it sit between the wax paper at room temp for about 15-20 minutes to let it soften again before using.
I like to use a combination of ginger golden and granny smith apples for a nice balance of sweet and tart
Two (21-oz.) cans of more fruit apple pie filling can be used if you’re short on time.
Let your apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice and hold together.
To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze for up to 4 months. Thaw frozen baked pie unwrapped at room temperature or unwrap and thaw at room temperature 1 hour, then heat in 350°F oven 30 to 40 minutes or until warm.
Add a little grated nutmeg for extra “holiday flavor” if you like
Let the apple filling cool before adding to the pie shell. Make the filling in advance (like the day or night before) so it has time to cool before adding to the pie shell.

Nutrition

The post Simple Vegan Apple Pie appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Graham Cracker Crust

Terrence Roche — Mon, 28 Aug 2023 18:12:23 +0000

Making your own vegan graham cracker crust couldn’t be easier. This delicious crust requires just 3 simple ingredients and a small amount of time, but no oven is needed. It’s a great recipe for lots of vegan desserts like no-bake pies, mini cheesecakes, vegan chocolate pudding pie and more!

We found out the hard way that it wasn’t always easy to find vegan graham cracker crust at the supermarket.

Many of the graham cracker brands have honey in them. Some non-vegan versions even have dairy. There are a few very well-known brands in grocery stores that offer vegan-friendly crusts and crackers (more on those brands later), but they’re not always in stock.

That’s when we decided we had to learn to make our own homemade crust.

And we couldn’t believe how easy it was to make! 3 basic ingredients, simple methods, a minimal amount of time, and a maximum amount of flavor.

Just fill this homemade vegan graham cracker crust with your favorite vegan pie fillings or use it in any recipe that calls for a graham cracker crust!

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Why We Love This Graham Cracker Pie Crust (Vegan)

No-Cook. For when you want delicious pie but it’s just too hot. (And it’s the perfect base for our no-bake pies!)
It’s such an easy recipe. Just blend, mix, and form.
Dairy-free and honey-free and entirely vegan!

Ingredients in Vegan Graham Cracker Pie Crust

You’ll need just three ingredients to make this pie crust recipe:

Melted refined coconut oil – Make sure you get refined coconut oil or your crust will have a coconut flavor to it.
Vegan-friendly graham cracker crumbs – You might be able to find these as-is, but it’s easy to make them from graham crackers! We’ve included a short section on this below.
Granulated white sugar

Substitution Options for Vegan Graham Cracker Crust Recipe

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips for this delicious recipe.

Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

For the coconut oil: Vegan butter or vegetable shortening could also work for this recipe. But in our experience, vegan butter creates a much softer texture than coconut oil and can have trouble sticking together.

For the graham crackers: Chocolate graham crackers or cinnamon graham crackers would be great alternatives. Oreo chocolate cookies without the cream center is a fun option too. I think Biscoff cookies or ginger snaps could also work really well!

How to make it gluten-free: Also, Kinnikinnick Foods makes a gluten-free vegan graham cracker and graham cracker crumb to make a gluten-free graham cracker crust.

For the sugar: You can sub turbinado, golden, coconut sugar, date sugar, or light brown sugar.

How to Make Coconut Oil Graham Cracker Crust

Making this graham cracker pie crust couldn’t be easier with just 4 simple steps:

First combine the graham cracker crumb, sugar, and melted coconut oil in a large bowl.
Then, using a fork or small rubber spatula, mix well until all ingredients are moistened.
Next, pour into a 9″ pie plate and press evenly on the bottom and sides.
Finally, just refrigerate at least 30 minutes before filling with your no-bake pie filling!

If the crust is difficult to remove, dip the bottom of the pie plate in hot water for a few seconds. This will make it much easier to release.

How to Make Graham Cracker Crumbs (Vitamix)

To make your own graham cracker crumbs, add whole graham crackers to a blender or food processor and blend until you achieve a fine mixture. I usually use our Vitamix, but you don’t have to have something that fancy.

You can also add crackers to a large plastic bag, remove the air and seal it. Then crush the graham crackers by rolling a rolling pin or glass bottle over the crackers.

Store any leftover crumbs in an airtight container.

Mini Graham Cracker Pie Crust Recipe

You can use this recipe to make individual, mini-sized pies too!

Here’s how:

Instead of the 9” pie dish, grab a cupcake or muffin tin and some liners.
Add equal portions of the graham cracker crust mix to each liner and tamp down lightly with the back of your fingers or the bottom of a glass. Or don’t tamp at all for a super crumbly crust you can eat with a spoon.
Refrigerate the mix in the muffin liners for at least 30 minutes.
Then fill each cupcake liner with your favorite vegan cheesecake or no-bake pie filling. Refrigerate until ready to eat.

How to Use Vegan Pie Crust (Graham Cracker)

This vegan graham cracker pie crust, once set, is ready to use in all your favorite no-bake pies.

We’ve included some of our favorite recipe ideas below, but you can use it in any recipe that calls for graham cracker crust.

Recipes Using Graham Cracker Crust

Here are some of our favorite pie fillings suggestions for your graham cracker pie crusts:

Champagne Tofu Cheesecake
No-Bake Tofutti Vegan Cheesecake
Dairy Free Key Lime Pie Recipe
Peanut Butter Pie with Graham Cracker Crust
No Bake Cherry Pie with Graham Cracker Crust (just cherry pie filling!)

Can you bake this vegan graham cracker crust?

We have only used this recipe in our no-bake pie recipes, so I don’t know if it would work for baked pies also.

There are similar posts on the internet that say it’s fine to bake a no-bake crust like this.

If you try it, I would make sure to let the pie cool significantly before slicing, so the coconut oil has a chance to harden up. Let us know if you try this!

Vegan Graham Crackers Crust FAQ

There are a lot of questions about graham cracker crust. Here we’ll answer some of the more common ones. But if you have another question, feel free to ask it in the comment section below!

Is Keebler graham cracker pie crust vegan?

Yes. Keebler Original Graham Crackers and their graham cracker crust is one of the very few big brands that happens to be vegan. They are probably the most popular choice.

Is Honey Maid graham cracker crust vegan?

No, as its name would suggest honey is one of the listed ingredients in Honey Maid crackers and their graham cracker crust.

Is premade graham cracker crust vegan?

That depends on the brand. Some full size and mini size crusts are vegan-friendly. Just be sure to read the ingredients on the package to be sure the crust is free from animal products. Our favorite vegan-friendly brand is Keebler.

What can replace butter in a graham cracker crust?

You can use vegan butter, coconut oil, or vegetable shortening to make your graham cracker crust.

Is graham cracker crust vegan?

Some but not all graham cracker crusts available at the market are vegan. Be sure to read the ingredients of any unfamiliar brands. Our go-to is Keebler!

How do you make graham cracker crust not fall apart?

Here are our best tips for making a graham cracker crust that doesn’t fall apart:

Make sure the crumb is finely ground and that there aren’t large pieces in the mix. Make sure you’re using enough oil to completely bind the crumb and the sugar to a nice moist mixture.
Press firmly and evenly into the crust as you shape it in the pie tin. If needed, you can use a second pie pan to press the crumb down into the pie plate you’ll be using.
Place some parchment paper in between the plates before pressing for best results. Also, the best way to slice graham cracker crust is when it’s at room temperature.

More Vegan Dessert Recipes:

I hope you enjoy making this easy graham cracker crust and it changes your vegan dessert life the way it has ours!

I can’t wait to see what sort of pies and delicious desserts you use it to make!

Leave a star rating and comment below so we can cheer on all your pietastic accomplishments! It also helps other people find our vegan recipes.

Vegan Graham Cracker Pie Crust

This 3-ingredient graham cracker crust made with coconut oil is as versatile as it is delicious! It’s the perfect base for vegan cheesecake, key lime pie, peanut butter pie, and more! It’s easy and quick to make. Just blend, combine, press into a pie plate, and refrigerate. It's vegan, dairy-free, egg-free, and plant based!

Course Vegan Dessert Recipes

Cuisine No-Cook

Keyword coconut oil graham cracker crust, graham cracker crust vegan, graham cracker crust with coconut oil, vegan graham cracker crust, vegan graham cracker pie crust

Prep Time 10

Additional Time 30

Total Time 40

Servings (9-inch) pie crust

Calories 172kcal

Author Terrence Roche

Ingredients

1/3 cup melted refined coconut oil
1 1/2 cups vegan-friendly graham cracker crumbs about 12 large crackers
1/4 cup sugar

Instructions

First, mix the dry ingredients: Combine graham cracker crumbs and sugar in a bowl. Mix with a whisk or large fork until totally combined.
Add the wet ingredients: Then, add the melted refined coconut oil and continue to mix until combined and all ingredients are moistened.
Form the pie crust: Pour this mix into a 9-inch pie plate and press evenly on the bottom and sides.
Let it set: Refrigerate at least 30 minutes before filling.

Notes

Tips for Serving:

If the crust is difficult to remove, dip the bottom of the pie plate in hot water for a few seconds. This will make it much easier to release.

Coconut Oil Subs

You can sub melted vegan butter 1:1 for the coconut oil. I’ve found it gives the crust a softer, more crumbly texture though. Using vegan butter for the crust is great for individual servings meant to be eaten with a spoon, but for sliceability, I use coconut oil.
Vegetable shortening may also work, but I think the texture would still be a little softer than with coconut oil.

How to Make Graham Cracker Crumbs

Add crackers to a food processor and blend
You can also add crackers to a large sealed plastic bag and crush by rolling a rolling pin or glass bottle over the crackers.

Turn This into Mini Graham Cracker Crusts:

Instead of the 9” pie dish, grab a cupcake or muffin tin and some liners.
Add equal portions of the graham cracker crust mix to each liner and tamp down lightly with the back of your fingers or the bottom of a glass. Or don’t tamp at all for a super crumbly crust you can eat with a spoon.
Refrigerate the mix in the muffin liners for at least 30 minutes.
Then fill each cupcake liner with your favorite vegan cheesecake or no-bake pie filling. Refrigerate until ready to eat.

Recipes That Use This Crust

Dairy Free Key Lime Pie Recipe

Vegan Peanut Butter Pie

Nutrition

The post Vegan Graham Cracker Crust appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Crunch Bar

Brittany Roche — Sun, 02 Jul 2023 22:56:25 +0000

You can make the best homemade crunch bars with just 3 ingredients, a few simple steps, and 10 minutes of active time! This crispy chocolate bar recipe is a dairy-free, gluten-free, and vegan copycat of the classic Nestle Crunch Bar that tastes every bit as good! And vegan crunch bars are easy to make – just melt, stir, fill, and chill.

You would think chocolate crunch bars aren’t much different from a regular old chocolate bar. After all, they’re basically just chocolate bars with the addition of crunchy rice cereal thrown in. But wow, do those little rice crispies make a huge difference!

I love chocolate bars and could eat them every day…but they’re just not as instantly satisfying as Crunch Bars, which have always been one of my favorite candy bars. There’s just something about them that just keeps drawing you back in.

Even T, who usually is much more reserved when it comes to chocolates than he is with sour jelly candies, was a big fan and went back to the fridge four times in an hour!

After that endorsement, I decided that even though we have a simple chocolate bar recipe, the world needed this vegan crunch bar recipe too.

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Are Nestle Crunch Bars vegan?

Nestle’s classic Crunch bars are not vegan. Among other things, the original recipe contains lactose (milk sugar), nonfat milk, and milkfat. I would think those last two would cancel each other out. What I do know is our homemade Crunch bar recipe is vegan, dairy-free, and just as delicious!

Why We Love These Crispy Rice Chocolate Bars

Just 3 ingredients is all you need – vegan chocolate chips, refined coconut oil, and rice cereal!
They are the real thing and taste just like a classic milk chocolate Crunch bar. You’ll be shocked you made them yourself!
It’s a gluten-free, dairy-free, and vegan way to get your chocolate sweet treat craving on!

Crunch Bar Ingredients

You only need a few simple ingredients to make these homemade vegan crunch bars.

Vegan-friendly chocolate chips – Enjoy Life is probably the most popular brand of allergen-friendly vegan chocolate chips in the grocery stores, but there are a ton of options out there! Nestle makes “Allergen-Free Semi-Sweet Morsels” that are vegan. We usually use ShopRite’s “Bowl and Basket” store brand of semi-sweet chocolate chips which are “accidentally” vegan (see below!). We don’t necessarily recommend unsweetened chocolate chips for this.
Coconut oil – We suggest using refined coconut oil which has zero coconut flavor or smell. If you want your crispy chocolate bars to have a coconut flavor to them, feel free to use unrefined or virgin coconut oil. We love Nutiva brand for both versions.
Rice cereal – Nature’s Path makes a vegan rice cereal. See the notes below for more info on vegan-friendly rice cereal options!

You’ll also want a silicone chocolate candy mold. We used this chocolate candy bar mold we ordered on Amazon for under $15! I like it because it comes with 2 different bar options – the small squares and the rectangles. The silicone molds are perfect for this homemade crunch bar recipe and make the actual Nestle Crunch shape of a rectangle! Or make smaller candy pieces in fun shaped molds for a themed party treat!

Alternatively, if you just want to make a solid bar, you can use one of those rectangular take-out containers or any Tupperware. Even a small loaf pan or cookie sheet or sheet pan lined with parchment paper would work. Just fill the bottom of the container with the chocolate liquid to about 1/2 inch depth.

Vegan Puffed Rice Cereal

Cereal can be one of those tricky items for vegans because of things like vitamin D. Vitamin D can be a difficult ingredient to navigate because most products don’t put the source of their vitamin D in the ingredients. There are a few things you can look for.

Vitamin D3 is almost always, like 99.9% of the time, animal-based. Most often from the lanolin found in wool. There is a lichen-based D3 that is vegan-friendly, but it seems to be used mostly in vegan supplements and is still kind of rare in things like cereal. Animal-based vitamin D may sometimes be parenthetically labeled as cholecalciferol, like on Walmart’s Great Value crispy rice cereal. An easy way I remember this is the animal based one is by the word’s root “chole” and cholesterol.

Vitamin D2 is derived from yeast or fungi and is suitable for vegans. This will sometimes be labeled as ergocalciferol. An easy way I remember this one is 1) ergo in Greek means “work”, so “ergocalciferol works”, or 2) ergo in Latin means “therefore”, as in “The cereal contains ergocalciferol, therefore it is vegan”.

Lastly, you can check the vitamin nutrient information to see if Vitamin D is even present. Nature’s Path list 0% vitamin D on their panel. Vitamin D free rice cereal is usually vegan.

Vegan Rice Cereal FAQs

What rice cereal is vegan? Nature’s Path Crispy Rice cereal is vegan. If you’re looking for an extra chocolatey chocolate bar, Cascadian Farms and Mom’s Best both make a chocolate crispy rice cereal that is vegan and also lists no vitamin D in their ingredients.

Is Kellogg’s Rice Krispies vegan? Kellogg’s Rice Krispies contain D3 and are not vegan.

Is Great Value Rice Krispies vegan? Walmart’s store brand Great Value is not vegan. It lists “cholecalciferol” (animal-based) parenthetically after Vitamin D on their ingredients.

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

For the vegan chocolate chips: Peanut butter chips or white chocolate chips could be a fun twist. We got some absolutely delicious vegan peanut butter chips from Choc Zero at Expo East last year. And Enjoy Life now makes vegan white chocolate chips that are delicious! The peanut butter chips with the Cascadian Farms chocolate rice krispies could be an interesting twist!

For the coconut oil: Vegan Butter or vegetable shortening could work in a real pinch but would give you a softer texture. We have not tried this, so let us know if you do!

For the rice cereal: I think this could work with other cereals, but if you’re using something with big pieces, I would chop them up a bit. Chopped nuts can also be a great option to add some extra crunch!

How to Make Homemade Nestle Crunch Bars

These vegan crunch bars could not be easier to make! You’ll melt the chocolate, mix it with the cereal, and spoon it into the molds.

Step 1: Make the vegan chocolate mix.

Add the chocolate and coconut oil to a small saucepan on low heat, stirring often. When the chips are almost completely melted, remove from heat and stir vigorously until only a chocolate liquid remains. Then, gently stir the rice cereal into the melted chocolate mixture.

Step 3: Fill and chill.

Place your silicone chocolate mold on a flat stable surface like a plate, tray, or cutting board. Carefully spoon the mixture into the chocolate bar mold and place in the fridge for at least 2 hours or (for best results) overnight to set.

The freezer could speed this process up, but we’ve seen best results when chilled in the fridge overnight. Freezing too quickly could also cause “chocolate blooms”. That’s those grainy, whitish spots you sometimes see. They’re fine to eat, just not as pretty.

Once set, remove the chocolate bars from their molds and enjoy these little crispy treats!

How to Store This Nestle Crunch Bar Recipe

Store leftover vegan chocolate bars in a well-sealed container in the fridge or freezer for up to 4-5 months.

Usually refrigeration isn’t suggested as necessary for storing crunch bars, but we do with this recipe because of the coconut oil, especially in the warmer months.

Again, be mindful of surface condensation on the chocolate usually formed by rapid temperature changes and especially humid environments. This can cause sugar blooms or fat blooms in the chocolate which create little whites spots and a slightly grainy texture caused by sugar degradation of the surface. That doesn’t mean the chocolate is bad.

More Vegan Chocolate Recipes

I hope you’ll make and enjoy these homemade Crunch bars as much as I did, and as much as T did. And we really did. They totally took me back to Halloween as a kid!

When you try the recipe, it would mean so much if you left a star rating and review in the section below. That really helps more people see our recipes, and we just love cheering you on in the kitchen!

Chocolate Crunch Bars

You can make the best homemade crunch bars with just 3 ingredients, a few simple steps, and 10 minutes of active time! This crispy chocolate bar recipe is a dairy-free, gluten-free, and vegan copycat of the classic Nestle Crunch Bar that tastes every bit as good! And it’s easy to make – just melt, stir, fill, and chill.

Course Vegan Dessert Recipes

Cuisine Candy

Keyword chocolate crunch bars, crispy rice chocolate bar, crunch bars recipe, homemade crunch bars, homemade nestle crunch bars, nestle crunch bar recipe, vegan crunch bars

Prep Time 15

Additional Time 2

Total Time 2

Servings -6 crunch bars

Calories 318kcal

Author Brittany Roche

Ingredients

Instructions

Melt the chocolate: Add the chocolate and coconut oil to a small saucepan on low heat, stirring often. When the chips are almost completely melted, remove from heat and stir vigorously until only a chocolate liquid remains. Then, stir in the rice cereal.
Fill and chill: Place your silicone chocolate mold on a flat stable surface like a plate, tray, or cutting board. Carefully spoon the mixture into the chocolate bar mold and place in the fridge for at least 2 hours or (for best results) overnight to set. The freezer could speed this process up, but we’ve seen best results when chilled in the fridge overnight.
To use: Once set, remove the chocolate bars from their molds and enjoy!
To store: Store leftover homemade Crunch bars in an airtight container in the fridge or freezer for up to 4-5 months.

Notes

Rice cereal options: Nature’s Path Crispy Rice cereal is vegan. If you’re looking for an extra chocolatey chocolate bar, Cascadian Farms makes a chocolate crispy rice cereal that is vegan and also contains no vitamin D.
Chocolate Mold Options: We used this chocolate bar mold we ordered on Amazon for under $15! I like it because it comes with 2 different bar options – the small squares and the rectangles. Alternatively, if you just want to make a solid bar, you can use one of those rectangular take-out containers or any tupperware. Just fill the bottom of the container with the chocolate liquid to about 1/2 inch depth.
Vegan Chocolate Chips: Enjoy Life is probably the most popular brand of allergen-friendly vegan chocolate chips, but there are a ton of options out there! Nestle makes “Allergen-Free Semi-Sweet Morsels” that are vegan. We usually use ShopRite’s “Bowl and Basket” store brand of semi-sweet chocolate chips which are “accidentally” vegan. We don't necessarily recommend unsweetened chocolate chips for this.
Coconut Oil Notes: We suggest using refined coconut oil which has zero coconut flavor or smell. If you want your chocolate bars to have a coconut flavor to them, feel free to use unrefined or virgin coconut oil.

Nutrition

The post Vegan Crunch Bar appeared first on Plant Power Couple.

168极速赛车开奖官网 Easy Vegan Spritz Cookies Recipe

Terrence Roche — Sun, 09 Apr 2023 15:43:51 +0000

These simple and delicious vegan butter cookies are easy to make and sure to be a hit at your next family or holiday gathering. The recipe is a family favorite and fun to put together. And they’re made with a Spritz cookie press, so you can choose what variety of shapes you want and how to decorate them!

I love, love, love my Spritz cookie press!. There’s just something so enjoyable about using it and making all the different shapes of cookies. It brings making cookies to a whole new level of fun!

Quick, fun story: I got the cookie press from a group of elderly nuns who were moving from their convent that was attached to the school where I used to teach. (They also gave us a chocolate fountain and a Vitamix!)

Anyway, these vegan butter cookies are the perfect cookie recipe for your Spritz press. And if you don’t have one, don’t worry. We’ve included instructions on how to make these cookies without one. (But you definitely will want to get one!)

Simple and delicious, these classic butter cookies will take you back to childhood memories. And you can create new memories by making these with your family or friends. But they’re not just for the Christmas season, these are perfect any time of year! “Cookie decorating party”, anyone?

Why You’ll Love This Eggless Butter Cookies Recipe

They’re easy to make and the rewards are so delicious.
The perfect treat for any holiday or gathering because you pick the design and decorations.
Fun for the whole family to make and decorate together!
They make a great holiday gift

Ingredients in No Egg No Butter Cookies

You’ll need just 8 ingredients to make these vegan butter spritz cookies!

Vegan butter – Softened at room temperature. We like to use Country Crock plant-based butter sticks.
Powdered sugar – Also known as confectioners sugar
JUST Egg – Set out to reach room temperature. This is a liquid vegan egg substitute!
Vanilla extract
Almond extract – Optional, but it adds a nice bit of extra flavor to the cookies.
Unbleached all-purpose flour
Salt
Baking powder – Make sure you are using baking powder and not baking soda.

Substitution Options

If you don’t have or can’t tolerate one of the ingredients in this recipe, here are our best substitution tips. Remember though, substituting any of the listed ingredients may lead to a difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

For the vegan butter: We haven’t tried it ourselves, but I’ve heard vegetable shortening can be used in place of butter at a 1:1 ratio. However, shortening instead of the vegan butter can also make the dough softer than desired for best results in the cookie press.

For the powdered sugar: Powdered or confectioners sugar is just granulated sugar ground to a smoother, finer texture. You can grind granulated sugar in your high-speed blender or processor to achieve the same result.

For the JUST egg: You can use a vegan liquid egg replacer similar to JUST Egg like Simply Eggless. I haven’t tried any of the powder egg replacers on the market in this recipe.

For the extracts: I’ve only used vanilla and almond extract, but feel free to try other flavoring extracts as well. Lemon, orange, even rum or anise extract would be nice flavor choices for some cookies. Peppermint might be a good choice for winter holiday cookies. Just remember, a little goes a long way with extract flavorings.

For the flour: We have not tried to use whole wheat or gluten-free all purpose flour. My understanding is that GF all-purpose flour can be used 1:1 substitution to make gluten-free Spritz cookies. Whole wheat flour requires more liquid than all-purpose flour, so take that into account when looking to substitute.

How to Make Dairy Free Butter Cookies

These cookies are not only delicious but fun to make! It’s a great recipe to make with family and friends. And you can even let the little ones design their own Christmas trees for traditional Christmas cookies. Or do the same with Easter egg-shaped cookies!

Step 1: Prep the ingredients

Allow the vegan butter and Just Egg to sit at room temperature for approximately one hour. When those are ready, start preheating your oven to 325°F.

Step 2: Make the Spritz cookie dough.

Place the softened butter into a large bowl and gently sieve the powdered sugar over it. Cream the butter and sugar together with an electric mixer until smooth.

Then you’ll add the Just Egg and extracts to the mixing bowl and beat with the hand mixer again to combine everything until smooth.

Sift the flour, salt, and baking powder into a separate bowl. For the best result, add the flour mixture to the creamed butter mixture in 2 or 3 sections until a soft dough forms. Use a sturdy rubber spatula or wooden spoon if your hand mixer isn’t strong enough.

Step 3: Press the cookies

Turn dough onto a large piece of plastic wrap and form two or three “loaves” that will fit into the barrel of the Spritz cookie press according to manufacturer’s directions.

Load one cookie loaf into your Spritz press with the design plate of your choice. Place the remaining cookie dough in the refrigerator until ready for use.

Press cookies onto an ungreased baking sheet. If topping with sugar or sprinkles, do so after pressing the cookies and before placing them in the oven. (More on this below)

Step 4: Bake the cookies.

Bake cookies for 10 minutes until just turning slightly golden on the bottom.

Let cookies cool for 5 minutes before attempting to remove them from the sheet pans.

How to Make Spritz Cookies Without a Cookie Press

To make these cookies without a Spritz cookie press, simply divide the dough into 3 or 4 “logs” and slice them into rounds about 1/4 inch thick.
You can also set the dough in a piping bag with a star tip and squeeze the cookie dough onto the cookie sheet. You can also use this piped cookies method to attain the shapes for those classic Danish butter cookies.
I have not tried this one, but I feel like you could also roll the dough on the ungreased cookie sheet to 1/4 inch thickness and use a cookie cutter to design the cookies then gently pull away the excess dough.

Decorating Spritz Cookies

Do you decorate Spritz cookies before baking? That depends. You want to decorate your cookies with sprinkles or colored sugar before baking if making sugar cookies. If you are using squeezable cookie icing from a pastry bag, put that on after baking the cookies and they have cooled. I also like to dip some of my cookies in a little melted chocolate after they’re baked.

You can use colored decorating sugar or “sprinkles” to decorate your cookies. These are often found in the baking aisle near the other cake and cookie decorations. Be careful though, as many brands contain confectioners glaze or shellac in them. Be sure to read the ingredients list fully.

You can also make your own colored sugar with some raw sugar and a little food coloring. (That’s what I did!)

How to Store Dairy-Free Butter Cookies

Depending on which shapes you use, this vegan spritz cookies recipe makes about 4-5 dozen cookies. I wouldn’t expect these cookies to stick around very long, but if you do need to store them…

Store leftover cookies in an air-tight container in the fridge or on the counter. Spritz cookies will stay fresh for up to 5 days when sealed well.

How to freeze: Cool cookies completely before freezing. Place in an airtight container or freezer safe Ziploc bag and freeze for up to one month for best freshness

Vegan Spritz Cookies FAQ

We’ll attempt to answer some of the more common questions in this segment. If you have a question that isn’t answered here, don’t hesitate to ask in the comment section below the recipe card.

Why won’t my spritz cookies come out of the press?

If your dough isn’t coming out of the spritz cookie press it’s probably because the dough is too stiff. This could be because the dough is too cold or because there is too much flour in the dough. Try letting the dough rest at room temperature for about 10 minutes and try again.

Why are my spritz cookies tough?

If your cookies are tough you may have added too much flour to the dough or they were overcooked.

Should spritz cookie dough be sticky?

Spritz cookie dough should be a little sticky but not overly so and definitely not wet. The slight bit of stickiness helps it adhere to the cookie sheet when being pressed. If your dough is overly soft or tacky, try adding a little flour to the dough a teaspoon at a time until the correct consistency. You could also try placing your dough in the fridge for about 7-10 minutes so it firms up a little bit.

Why are my Spritz cookies flat?

If your cookies are flat and didn’t rise it could be one of two things, both of which are common mistakes. One, you accidentally used baking soda instead of baking powder and there’s no acid in the recipe to activate it. Two, your baking powder is old and has lost its effectiveness.

Should I use parchment paper for spritz cookies?

No. Do not use parchment paper or a silicone baking mat for this recipe. Spritz cookies are meant to be baked directly on an ungreased cookie sheet.

More Vegan Desserts

Don’t wait for the next holiday season to make these vegan spritz cookies!

We’d love to hear what you think of them, and we’d really love to see your cookie decorations!

Please leave a comment and star rating below. It helps more people find our vegan recipes!

To show us your decorated cookies, tag us in your photos on Instagram. We can be found at @theplantpowercouple with the “the”.

Vegan Butter Cookies

These simple and delicious cookies are easy to make and sure to be a hit at your next family or holiday gathering. The recipe is simple and easy to put together. And they’re made with a Spritz cookie press, so you can choose what designs you want and how to decorate them!

Course Vegan Dessert Recipes

Cuisine Baking

Keyword dairy free butter cookies recipe, easy vegan spritz cookies recipe, eggless butter cookies recipe, no egg no butter cookies, vegan butter cooies recipe, vegan butter cookies, vegan spritz cookies

Prep Time 20

Cook Time 20

Additional Time 1

Total Time 1 40

Servings -5 dozen cookies

Calories 277kcal

Author Terrence Roche

Ingredients

1 cup softened vegan butter*
2/3 cup powder sugar
1/3 cup + 1 Tbsp JUST Egg
1.5 tsp vanilla extract
1/4 tsp almond extract optional
2.5 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking powder

Instructions

Allow the vegan butter and Just Egg to sit at room temperature for approximately one hour. When ready, start preheating your oven to 325°F.
Place the softened butter into a large mixing bowl and sieve the powdered sugar over it.
Cream the butter and sugar together with a hand mixer until smooth.
Add Just Egg and extracts and beat with the hand mixer to combine until smooth.
Add sifted flour, salt, and baking powder in sections until dough forms.
Turn dough onto a large piece of plastic wrap and form two or three “loaves” that will fit into the barrel of the Spritz cookie press.
Load one cookie loaf into your Spritz press with the design plate of your choice. Press cookies onto an ungreased cookie sheet. If topping with sugar or sprinkles, do so after pressing the cookies and before placing them in the oven
Place the remaining cookie dough in the refrigerator until ready for use.
Bake cookies for 10 minutes until just turning slightly golden on the bottom.
Let cookies cool for 5 minutes before attempting to remove them from the cookie sheet.

Notes

*We used 2 sticks of Country Crock Plant Butter.

Nutrition

The post Easy Vegan Spritz Cookies Recipe appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Pineapple Stuffing

Terrence Roche — Fri, 07 Apr 2023 20:01:41 +0000

This vegan pineapple souffle is our egg-free and dairy-free take on the traditional side dish so many grew up loving. It’s so family-friendly, everyone will want seconds! And it’s as great at a brunch buffet as it is at a fancy sit-down dinner. Slightly sweet and the very definition of delicious, no holiday season is complete without this classic recipe.

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This delicious pineapple stuffing is the final installment of the “big 3 family tradition Easter dinner recipes” we had always wanted to veganize. B had taken the forefront on the seitan holiday ham and the vegan au gratin potatoes, and they are so fantastic! But she had also wanted to veganize her mother’s pineapple souffle recipe.

My aunt made a similar dish I always loved. I was familiar with it but hadn’t had it in years. So we called Britt’s mom for her recipe, and I went to work. The vegan version was phenomenal, and so easy to make. And most importantly, it was exactly like we remembered it.

We served the final result of this sweet vegetarian stuffing at a big vegan Easter meal, and the entire family loved it, and so will your family! Serve it as part of a Thanksgiving dinner, Easter brunch, or any holiday dinners and wait for the accolades to roll in. But why wait for special occasions when you can enjoy it any time.

Why You’ll Love This Easy Pineapple Stuffing:

It’s a terrific plant-based version of the sweet side dish you grew up eating!
This amazing side dish is the perfect addition to any holiday menu
It’s considered a super fancy dish to bring or serve at a gathering, but it’s so easy to make
Oh, and this is not JUST a side dish. It’s just as good as a breakfast or even dessert option!

Vegan Pineapple Souffle Ingredients

You’ll need just 7 ingredients to make the best pineapple bread stuffing!

Baguette – slightly stale and cut into approximately 1/2 inch square cubes of bread
Vegan butter – I like to use Country Crock Plant Butter sticks for easy measuring and because it has a fantastic taste!
Sugar – granulated white sugar or raw sugar
JUST Egg – This acts as the perfect 1:1 egg replacement in recipes like this pineapple souffle!
Canned crushed pineapple – with the pineapple juice. Make sure you get the crushed pineapple and not pineapple chunks, otherwise you’ll have some extra work to do.
Vanilla extract
Light brown sugar – optional, for sprinkling

Substitution Options

Substituting any of the ingredients may lead to a variable degree of difference in the final product. That being said, sometimes you can’t tolerate or just don’t have an ingredient and there is an easy swap. Here are our best tips for these moments! Let us know in the comments if you try any substitutions and how they work out for you!

For the baguette: You can use slightly stale vegan brioche or challah bread to replace the French bread. You want a kind of bread dense enough that the bread pieces can hold up to soaking in the egg mixture and not fall apart to mush.

For the vegan butter: I have not tried coconut oil or tried to make this dish oil-free. I wouldn’t recommend trying.

For the sugar: You can use all light brown sugar if that’s your desire. If you want it a little less sweet, you can reduce the sugar, but I wouldn’t omit it entirely.

For the JUST Egg: There are similar plant-based liquid egg products on the market, but we haven’t tried others either way. I should also mention specifically that egg substitutes like flax egg wouldn’t work the same way in this recipe.

For the vanilla extract: You can try almond extract or lemon extract for slightly different flavorings. Remember, a little of these extracts goes a long way in flavoring so start sparingly.

For the light brown sugar: You can use dark brown sugar or even raw or coconut sugar for a sprinkle of coarse sugar on top of the pineapple stuffing.

For the crushed pineapple:

You can use diced pineapple and even fresh pineapple, but you would want to make sure it’s broken down to a “crushed” consistency. Pulsing it in a blender or food processor works well. And try not to lose too much of the juice if using fresh pineapple.

How to Make Vegan Pineapple Casserole

This vegan baked pineapple casserole is easier to make than you might think!

Step 1: Prep.

First, preheat a 350° F oven.

In a large bowl, cream together the sugar and butter with an electric mixer. Then, blend in the Just Egg and vanilla extract until everything is well-incorporated.

Use a rubber spatula to fold in the pineapple and combine well. Then, fold in the bread cubes well and coat completely.

Allow the coated mixture to sit for at least 5-10 minutes, stirring occasionally to coat the bread fully.

Step 2: Assemble and bake

To assemble, spray a 9×9 casserole dish with non-stick cooking spray and spoon in the bread mix. Tamp the mixture down and smooth out the top a bit so it’s even.

Before baking, sprinkle your brown sugar lightly all over the top.

Finally, bake the souffle for 45-60 minutes until the it is set and firm and the top is golden brown.

How to Serve This Easy Pineapple Recipe

Serve this pineapple souffle warm for the most decadent experience! But it’s also great cold standing in front of the open refrigerator in the middle of the night.

My favorite pineapple souffle side dish situation is our seitan ham and au gratin potatoes for a traditional holiday meal.

Other serving ideas:

It also amazing served warm as a bread pudding-type dessert topped with a scoop of vegan vanilla ice cream
If you like a bit of sweetness to start your day, try it as a breakfast option topped with granola or toasted oats and a sprinkle of cinnamon.

How to Store Leftover Pineapple Stuffing

This pineapple stuffing recipe serves 6-8 people, and leftovers store quite well!

In the fridge: Leftover pineapple stuffing, if there is any, can be stored up to 5 days in an airtight container.

In the freezer: Pineapple stuffing stored properly in the freezer can last up to two months. However, I do find the texture of the souffle changes slightly after being frozen for too long.

To reheat:

From the Fridge: Reheat the pineapple stuffing in the microwave at 80% for 90 seconds to 2 minutes until warmed through. If reheating in the oven, preheat to 350°F and reheat the stuffing for 15-20 minutes until warm throughout.

From the Freezer: Defrost in the fridge overnight for best results -or- defrost in the microwave at 50% power, then blast it again on high for about 1 minute until warmed through. If reheating from frozen in the oven, place it in an oven-safe baking dish, place it in the oven, and turn the temperature to 350. Bake for approximately 45 minutes – 1 hour.

More Vegan Pineapple Recipes

We hope you enjoy this pineapple souffle at your next gathering, or just make a batch for yourself this weekend.

Either way, we’d love to hear what you think! Please leave a star-rating and comment in the section below. That helps more people like yourself find our veganized traditional recipes!

Thanks again, and until next time, happy eating!

Vegan Pineapple Souffle Recipe

This vegan pineapple souffle is our take on the traditional side dish we grew up loving. It’s as great at a holiday brunch buffet as it is at a fancy sit-down dinner. Slightly sweet and the very definition of delicious, no holiday table is complete without it.

Course Vegan Egg Recipes

Keyword easy pineapple stuffing, pineapple casserole recipe with bread cubes, pineapple stuffing recipe, vegan pineapple casserole, vegan pineapple souffle recipe, vegan pineapple stuffing recipe

Prep Time 10

Cook Time 1

Additional Time 10

Total Time 1 20

Servings -8 servings

Calories 339kcal

Author Terrence Roche

Ingredients

1 baguette – slightly stale and cubed into approximately 1/2 inch squares
1 stick 1/2 cup vegan butter
1 cup sugar
1 12-oz bottle Just Egg
1 20-oz can crushed pineapple
1 tsp vanilla extract
1 Tbsp light brown sugar optional, for sprinkling

Instructions

Preheat your oven to 350°F
In a large bowl, cream together the sugar and butter with an electric mixer. Blend in Just Egg and vanilla extract with the mixer until everything is well-incorporated.
Use a rubber spatula to fold in the pineapple and combine well. Fold in the cubed bread well and coat completely. Allow to sit for 5-10 minutes, stirring occasionally to coat the bread fully.
Spray a 9×9 casserole dish and spoon in the bread mix. Tamp down and even out the top. Sprinkle your brown sugar lightly all over the top.
Bake for 45-60 minutes until the souffle is set and firm and the top is golden brown.

Nutrition

The post Vegan Pineapple Stuffing appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Peppermint Patty Recipe

Brittany Roche — Tue, 25 Oct 2022 05:00:00 +0000

These homemade vegan peppermint patties are a copycat version of our childhood favorite York peppermint patties! This dairy free and egg free candy recipe is easy and fun to make, and we infused the filling with a touch of non-dairy Baileys. They are the perfect treat for Valentine’s Day, holiday gifts, a Halloween party, or just a regular old Tuesday.

When I was a kid, one of my favorite candies was the York Peppermint Patty. You know how the commercial goes: “The first time I bit into a York Peppermint Patty…”

I loved them! That rich dark chocolate coating with the creamy peppermint-y white stuff. They were just the best.

My family must have loved them too because I remember there was (and still is) always a small bowl of them sitting on the coffee table at my parents’ beach house.

I remember the first time being there after I went vegan. Not even thinking, I grabbed one out of the bowl and started to open the wrapper.

“Wait!” I thought, “What exactly is in these? Is it vegan?” I never thought to ask before (life is funny like that, right?). Guess what? They aren’t. They contain multiple animal-derived ingredients.

Since that moment, I’ve been meaning to veganize this tasty treat, and now I finally have! I present to you: Vegan Homemade Peppermint Patties!! *cheers from the crowd*

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Are York Peppermint Patties vegan?

York Peppermint Patties (made by the Hershey Company) are not vegan. They include dairy ingredients like milk and milk fat, as well as egg whites in the list of ingredients. That’s why we just had to make and share our vegan version free from animal products with all of you!

Vegan Peppermint Patties Brands

If you’d prefer to buy your vegan peppermint patties, check out store-bought versions from brands like Free2B.

Free2B is the only grocery-store-available brand I found after an hour-long Google search that doesn’t contain dairy, eggs, or both. Free2B seems to be available at most Giants, Krogers, Wegmans, etc., as well as many natural food stores. Check Free2B’s store locator to find availability of all their candies near you.

Why We Love These Vegan Peppermint Creams

This recipe is so easy and makes a TON of vegan peppermint patties! If you’re just feeding yourself, feel free to half the recipe or freeze the rest for later.
These are awesome for the holiday season to give as gifts or for holiday potlucks and parties. You can even sprinkle a little bit of crushed peppermint candy on top of the patties after coating with the chocolate.
But, wait! We even went a step further with this one, adding some vegan almond Baileys almande liqueur to the filling for a little grown-up flair.
It’s a great snow day project to make with the kids! (just be sure you sub the Bailey’s for regular plant-based milk!)
They can be stored in the freezer for up to 3 months for never-ending chocolate treats!

Vegan Peppermint Patties Ingredients

You’ll need just 6 ingredients to make these easy dairy free peppermint patties!

For the filling, you’ll need:

Vegan butter – Softened. We love the Plant Butter sticks from Country Crock.
Baileys Almande – This is the vegan Baileys! It adds a grown up twist to our peppermint patties. If you don’t want to use the Baileys Almande, the best substitute is a thick non-dairy milk, like full-fat coconut milk or cashew milk.
Peppermint oil extract
Powdered sugar

For the chocolate coating, you’ll need:

Vegan chocolate chips – Enjoy Life is probably the most popular brand of vegan chocolate chips. But nowadays, a lot of store brands and regular grocery store brands are “accidentally” vegan. We like the Bowl and Basket brand found at our local ShopRite. Check the ingredients before buying!
Refined coconut oil – Use unrefined or virgin coconut oil if you want to taste the coconut in the candy. Otherwise, stick to refined!

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a (not always pleasant) difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

For the chocolate chips: Peanut butter chips or vegan white chocolate chips could be a fun twist. We got some absolutely delicious vegan peanut butter chips from Choc Zero at Expo East last year that would work great! Enjoy Life now makes vegan white chocolate chips as well that are often found in stores.

For the coconut oil: Vegan Butter or vegetable shortening could work but may give you a softer texture to work with.

For the vegan butter: Coconut oil could be used here. Use refined coconut oil if you don’t want the coconut flavor.

For the Baileys: Use any thicker, non-dairy milk or coconut cream or skip it (and use less powdered sugar).

For the peppermint extract: Crushed up peppermint candies or candy canes might work. Use vanilla extract if you just want chocolate covered vanilla creams. Or shake it up with almond extract for a whole different flavor experience!

For the powdered sugar: I wouldn’t replace this entirely, but if you feel this is too much sugar for you, you can probably replace up to 1/2 of the powdered sugar with unsweetened vanilla protein powder or non-dairy milk powder (Like the Coconut Milk Powder and Cashew Milk Powder from Edward and Sons.)

How to Make Our Healthy Peppermint Patty Recipe

This recipe does take some assembly time. This makes it perfect for a fun kitchen project to make over a holiday or time off with your family, partner, or friends. Or just some alone time!

The overall process is incredibly easy though, and once you get into a groove, you’ll be a peppermint patty making machine!

Step 1: Make the peppermint cream filling.

First, cream together the softened vegan butter, Baileys, and peppermint extract with an electric mixer. Slowly start adding the powdered sugar, about 1/2 cup at a time, mixing on low after each addition.

Keep adding powdered sugar and mixing on low until a firm, mold-able dough is formed. We ended up using about 4.5 cups of powdered sugar.

Step 2: Form the peppermint cream patties.

Line a baking sheet or cookie sheet with parchment paper or wax paper. Use clean, dry hands to roll 2 tsp of dough into a ball and gently flatten it onto the parchment.

Repeat until all the filling is used and place them in the freezer for at least 10 minutes while you make the chocolate coating.

Step 3: Make the vegan chocolate coating.

While the patties are firming in the freezer, add the coconut oil and chocolate chips to a small saucepan and heat on low, stirring continuously to melt chocolate and combine it well with the melted coconut oil.

When it is almost completely melted (usually about 2 minutes), turn off the heat and continue to stir until all the chocolate melts completely.

Step 4: Coat the patties in chocolate.

Take your baking sheet from the freezer. Use a fork to gently lift from under the disc and dip each peppermint patty into the melted chocolate, one at a time. Be sure to completely coat it.

Try to do this action quickly but efficiently, as the warm chocolate will soften the dough the longer it’s in there and make it harder to work with. Place the chocolate coated patty back on the parchment and continue until all the patties are coated.

Then, place the baking tray in the freezer a second time for 10-20 minutes.

How to Store Leftover Grown Up Peppermint Patties

For best results, store any leftovers in the freezer. They’ll last on the counter at a cooler room temperature (under 75F) for 1-2 hours, far less in humid environments. But they are best stored chilled in the fridge or freezer for longer periods of time.

Other Vegan Candy Recipes

Vegan White Chocolate Fudge
2-Ingredient Chocolate Bars
Dairy Free Candy Recipe Round-Up
Peanut Butter + Jam Cups
Vegan Peanut Butter Cups
Looking for store-bought vegan candy? Check out our Vegan Candy Guide!

If you make this recipe, tell us all about it! Rate the recipe and leave a comment below with a star rating if you really like them! Or tag us in your photos on Instagram. We’re @theplantpowercouple, with the ‘the’.

Now, go! Make yourself some vegan peppermint patties – regular or grown-up style – and get the sensation all over again!

Homemade Peppermint Patties

These homemade vegan peppermint patties are a copycat version of our childhood favorite York peppermint patties! This dairy free and egg free candy recipe is easy and fun to make, and the filling is infused with a touch of non-dairy Baileys. They are the perfect treat for Valentine’s Day, holiday gifts, a Halloween party, or just a regular old Tuesday.

Course Vegan Dessert Recipes

Cuisine Candy

Keyword are york peppermint patties vegan, healthy peppermint patty recipe, homemade peppermint patties, peppermint patty recipe, vegan peppermint creams, vegan peppermint patties, york peppermint patty vegan

Prep Time 30

Additional Time 30

Total Time 1

Calories 402kcal

Author Brittany Roche

Ingredients

For the filling:

3 Tbsp vegan butter softened
1/4 cup Baileys Almande*
2 tsp peppermint extract
4-5 cups powdered sugar

For the chocolate coating:

1.5 cups vegan chocolate chips
2 Tbsp refined coconut oil

Instructions

Cream together the softened vegan butter, Baileys, and peppermint extract with an electric mixer. Slowly, start adding the powdered sugar, 1/2 cup at a time, mixing on low after each addition. Keep adding powdered sugar and mixing until a firm, mold-able dough is formed. We ended up using about 4.5 cups.
Line a baking sheet with parchment paper and use your clean, dry hands to roll 2 tsp of dough into a ball and gently flatten it onto the parchment. Repeat until all the dough is used and place the trays in the freezer for 10 minutes.
In the mean time, add the coconut oil and chocolate chips to a small sauce pan and heat on low, stirring continuously. When it is almost completely melted (usually about 2 minutes), turn off the heat and stir until all the chocolate chips are completely liquefied.
Grab your baking sheet from the freezer and use a fork to dip each peppermint patty into the chocolate, one at a time, rolling it around to completely coat it. Try to do this quickly but efficiently, as the warm chocolate will soften the dough the longer it’s in there and make it harder to work with. Place it back on the parchment and continue until all the patties are coated. Place the baking tray in the freezer once more for 10 minutes.
For best results, store any leftovers in the freezer. They’ll last on the counter for 1-2 hours but are best stored chilled for longer periods of time. ENJOY!

Video

Notes

*If you don't want to use the Baileys Almande, the best substitute is a thick non-dairy milk, like full-fat coconut milk or cashew milk.

Enjoy Life is probably the most popular brand of vegan chocolate chips. But nowadays, a lot of store brands and regular grocery store brands are “accidentally” vegan. We like the Bowl and Basket brand found at our local ShopRite. Check the ingredients before buying!

Nutrition

Watch our Dairy Free Peppermint Creams web story here!

The post Vegan Peppermint Patty Recipe appeared first on Plant Power Couple.

168极速赛车开奖官网 PB and J Cups

Brittany Roche — Sun, 23 Oct 2022 05:00:00 +0000

Peanut butter and jelly meets peanut butter cup in this combo of classic comfort foods! These delightful pb and j cups are easy to make with only 4 ingredients, simple methods, and no baking required. They’re the ultimate snack for your kids or for the kid in us all!

If you’ve been around PPC since the Periscope days (shoutout to all of you who’ve been hanging out with us that long!), this peanut butter cup recipe might sound familiar to you. It’s been one of the favorite recipes in our kitchen for the past 4 years, and once you try it, I think you’ll definitely see why!

As per usual with my picky eater self, I’ve never been a huge PB&J sandwich fan. Even as a kid, I’d rather take grilled cheese over a PB and J any day. But remove the bread and add a little peanut butter cup inspiration, and I am totally on board.

T, on the other hand, needed much less convincing. Peanut butter and jelly sandwiches is basically a food group to that man. Needless to say, these homemade peanut butter cups are made very often in our house, but they never last long!

If you like peanut butter like we do, and you’ve got a bit of a sweet tooth, you’re going to absolutely love this little decadent delight.

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Why We Love This Peanut Butter and Jelly Dessert

They’re easy to make with your kids, partner, friend, or just all by yourself!
They’re fun to eat for kids and adults alike!
They combine the classic flavors of a PB and J with the convenience and adorable-ness of a mini Reese’s cup!

PB and J Cups Ingredients

There are two main components to these delightful little candies: The peanut butter layers and the jam filling layer.

The Peanut Butter Layer

This layer is made up of 3 simple ingredients:

Peanut butter – We used a creamy peanut butter, but you can use crunchy peanut butter for these as well. The kind of peanut butter matters. We do not recommend using a natural peanut butter that you have to stir for this recipe, as its oiliness will affect the texture. You can try almond butter or sunflower seed butter in this if you are allergic to peanuts.
Refined coconut oil – You also want to be sure you are using a coconut oil labeled “refined”, unless you want your PB+J cups to have a coconut flavor to them.
Maple syrup – Finally, make sure you’re using pure maple syrup because the good stuff is worth it here!

The Jam Layer

You can make this easy and go the store-bought route for your favorite jam, or make your own homemade version to really up the WOW! factor of these little beauties!

We went the easy route and used a store-bought strawberry jam. I’d recommend using a jelly or jam for these and staying away from fruit preserves.

For those who don’t know or, like me, can never remember the difference, let’s recap. Basically, preserves have large chunks of fruit and jam has little chunks of mashed up fruit throughout. Jelly has no fruit chunks and is kind of glossy because the fruit has been strained out and just the liquid has been used for the fruit spread.

What flavor jelly goes best with peanut butter?

I mean, how does one even begin to answer this without ruffling a few feathers of fellow fruit spread fans? LOL. I myself am partial to strawberry or raspberry jam and jellies.

I tend to like red fruit jellies. But if I’m not mistaken, grape jelly has been shown to be the most popular choice with peanut butter.

There are so many flavors of fruit spreads to choose from. Feel free to stick with your favorite or branch out and try some new flavors.

Blackberry or cherry jam could be very tasty. I’m also a big fan of triple berry jam and “four fruits” jellies. I personally wouldn’t try mint jelly or orange marmalade in these, but you do you!

How to Make Mini Peanut Butter and Jelly Cups

These adorable little pb and j cups are so easy to make. Just layer and chill!

Step 1: Prepare

You’ll start by lining a muffin tray with cupcake or muffin liners. We used a mini muffin tin with mini cupcake liners, which made 12 smallish cups.

If you’re using a regular-sized muffin tin, it will make around 5-6 (very large) cups. If you have silicone molds similar to mini cupcake tins, feel free to use those.

Step 2: Make the peanut butter layer

Next, you’ll add all 3 ingredients for the peanut butter layer to a microwave-safe bowl, small saucepan or double boiler. Heat this on low heat, slowly and carefully (in 10-15 second increments if using the microwave), stopping to stir often, until it is a nice liquid-y consistency.

Then, you’ll pour this mixture into the cupcake liners, creating a thin bottom layer of the peanut butter cup. Pop that muffin tin in the freezer for 5 minutes to set.

Step 3: Make the jam layer.

Once the bottom peanut butter layer has hardened, you’ll top each with a dollop or small bit of jam to create the fruit middle of each peanut butter layer.

Use about a scant teaspoon of jelly. (Or scant teaspoon of jam depending what you’re using!)

Press down a bit on it with the back of a spoon but leave a thin border around the edge to fully enclose it with the second layer of peanut butter, if desired. Put this back in the freezer for another 5 minutes.

Step 4: Finish with the second peanut butter layer.

Finally, fill each cupcake liner with the remainder of your peanut butter mixture to make the top of the peanut butter layer, just enough to cover the top of the jam. Set it in the freezer once more.

After about 20-30 minutes, your PB&J Cups will be ready to snack and enjoy!

How to Store PB and J Cups

Store your peanut butter + jam cups in the fridge or freezer in an airtight container for up to 8 weeks. We do not recommend leaving them out of the freezer for more than a few minutes, however, as they do tend to get a bit melty – especially in the heat.

More Kid-Friendly No-Bake Desserts:

I bet you have all the ingredients for these pb and j cups in your pantry right now, so what are you waiting for?! They would be a great treat to make with friends, your partner, or even your kids!

Try these babies ASAP and report back with all the delicious details. You can rate the recipe and leave a comment below or tag us in your mouth-watering photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.

Until the next round of vegan deliciousness, friends. Cheers!

Peanut Butter and Jelly Cups Recipe

Peanut butter and jelly meets peanut butter cup in this combo of classic comfort foods! These delightful pb&j cups are easy to make with only 4 ingredients, simple methods, and no baking required. They’re the ultimate snack for your kids or for the kid in us all!

Course Vegan Dessert Recipes

Cuisine American

Keyword mini peanut butter and jelly cups, pb and j cups, pbj cups, peanut butter and jelly cups recipe, peanut butter and jelly desserts

Prep Time 15

Additional Time 40

Total Time 55

Servings mini cups

Calories 262kcal

Author Brittany Roche

Ingredients

1/2 cup creamy peanut butter*
1/4 cup refined coconut oil
2 Tbsp maple syrup
1/4 cup strawberry jam

Instructions

Line a mini muffin tin with cupcake liners. You can make these in a regular-sized muffin tin too. This recipe will make 12 mini cups or 6 regular-sized cups.
Add the peanut butter, refined coconut oil, and maple syrup to a small saucepan and heat on low. Stir continuously with a wooden spoon for about 1-2 minutes or until the mixture is melted, liquid-y, + totally combined with no clumps remaining.
Carefully spoon this mixture into each cupcake liner, creating a ¼ inch layer on the bottom. Place your muffin tin in the freezer for 5 minutes to set the first layer.
Next, top each peanut butter jayer with ½ – 1 tsp strawberry jam (or 1 Tbsp for regular-sized cups). Use a spoon to flatten it out a bit and place your muffin tin back in the freezer for another 5 minutes.
Before you remove your muffin tin again, check your peanut butter. If it’s firmed up a bit, you may want to carefully reheat it. Carefully spoon this peanut butter mixture into each cupcake liner, completely covering the jam. Use a spoon to level out each cup and add more peanut butter mixture where needed. Then, place the muffin tin in the freezer for a final 20-30 minutes.
Store your peanut butter + jam cups in the freezer in an airtight container for up to 8 weeks. We do not recommend leaving them out of the freezer for more than a few minutes, however, as they do tend to get a bit melty – especially in the heat. Enjoy!

Video

Notes

*We used regular old store brand peanut butter for this recipe and highly recommend you use the same. If you’re using a “natural” peanut butter, something more grainy and separated, be aware you will need to adjust the amount of sweetener and/or coconut oil and the results will be different than the cups pictured here.

Nutrition

Watch our mini peanut butter and jelly desserts Web Story.

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