For my friends who celebrate, I hope you had a wonderful holiday weekend full of cheer and love.
And, just like that, it’s time to think about New Year’s Eve! I’m sharing this new recipe for a Sparkling Tart Cherry Mocktail that is both alcohol- and sugar-free:
As mentioned, the recipe is an alcohol-free cocktail that you can serve at your New Year’s celebration. Let’s get real. Mocktails are never as fun as the real thing, but it’s better than alcohol and it’s good to have something sparkly for the non-drinkers and designated drivers.
This recipe is also health promoting! Tart cherry juice has been studied for its superfood qualities, such as increasing natural melatonin in the body that helps regulate circadian rhythm which can improve sleep.
Beyond the health benefits, the flavor of the tart cherry is lovely and it pairs really nicely with the sweet Cara Cara orange juice:
This recipe is so simple because you just combine the tart cherry concentrate with fresh orange and lime juice:
You can make the juice ahead of time and store it in an airtight glass container until you’re ready to serve:
Then, when it’s drinking time, just add equal amounts of sparkling mineral water and the concentrate to your prettiest glasses and serve (honestly, this recipe works great for sangrias, too):
Sparkling Tart Cherry Mocktail
- ¼ cup tart cherry juice
- 1 cup freshly-squeezed orange juice (from about 2 large oranges)
- ¼ cup freshly-squeezed lime juice (from about 2 limes)
- Sparkling mineral water, chilled
- Combine the cherry juice, orange juice, and lime juice in a glass jar with a lid.
- When you’re ready to serve, pour an equal ratio of the juice and the sparkling water into a pretty cocktail glass and give it a stir. Serve cold.
- Organic, no sugar-added tart cherry juice
- Stainless steel citrus squeezer
- Electric citrus juicer
The Sparkling Tart Cherry Mocktail first appeared on Carrie On Living
For special occasions, holidays and birthdays, this vegan cheesecake could be one of the best go-to dessert! Not only do they look special and fancy, but they are absolutely delicious. Bonus– they’re actually super simple to make! Bring this dessert to any occasions and everyone will surely love it. Vegan or not, I think they will enjoy this Mint Chip Vegan Cheesecake.
This recipe is from Emily of PrettyPies.com here to share another whole-foods dessert with you… one that can quickly became an obsession– vegan cheesecake!
From the author:
About two years ago, I cut out dairy as part of the quest to help my digestion. That’s when my love affair with dairy-free desserts began. In fact, I LOVE vegan cheesecakes so much, I’m never going back to making “regular” cheesecakes (even though it turns out my gut didn’t have any issues with dairy after all! Haha! Oh well)
Even without the dairy, vegan cheesecakes have a texture and flavor similar to their cream-cheese counterparts, and JUST as yummy. This one is made from some of my favorite things on the planet: cashews and coconut! Cashew cream and coconut cream make the RICH and creamy base for this decadent mint flavored cheesecake. And finely chopped mint chocolate mixed in creates an amazing layer of texture and flavor. Mint and chocolate are a match made in heaven. So. GOOD.
TIP: Use chocolate shavings or finely chopped chocolate in cold desserts (like cheesecake and ice cream) and chocolate chips in warm desserts (like cookies and cakes) since the chips will harden when you chill the dessert. Personally, this makes a *world* of difference in the taste! Otherwise, I feel like I’m eating little rocks, haha!
Trust me when I say this is an EASY dessert to make. If you can press a button on a food processor, you can make this. Dump the ingredients in and blend it! If you want to add some garnishes like chocolate drizzle or whipped cream, those are super simple, too! Promise.
I almost forgot to mention– this is a NO-BAKE cheesecake! (Does it get any better than that?!) Blend it up and put in the freezer to set. That’s it! See?? Easy!
And possibly my favorite part of vegan cheesecakes– they’re made from PLANTS, haha! Naturally free from gluten, dairy and grains, but FULL of nutrients! Vitamins, minerals, protein, fiber, and healthy fats that make them pretty from the inside out!
Mint Chip Vegan Cheesecake
Decadent dairy-free mint cream flecked with bits of chocolate on a chewy chocolate crust!
Prep Time: 30mins
Cook Time 4hr
Total Time: 4h 30mins
- 1 1/4 cups almonds
- 1 cup pitted dates
- 2 Tbs raw cacao
- 1 tsp vanilla
- Pinch of pink salt
- Splash of water to help blend
- 2 1/2 cups raw cashews (soaked overnight)
- 1/4 cup canned coconut milk (refrigerated overnight, solid cream only)
- 2/3 cup maple syrup
- 2/3 cup coconut oil (melted & warm)
- 2 Tbs lemon juice
- 1 Tbs vanilla extract
- 1/2 – 3/4 tsp mint extract, to taste (not peppermint)
- Dash of pink salt
- 1/2 bar of mint chocolate, or dark chocolate (about 1/3 cup shaved/finely chopped)
- Coconut whipped cream
- Melted chocolate or chocolate shavings
- Pulse all ingredients together in a food processor. Add a splash of water if it’s too dry.
- Press into a parchment-lined 7″ springform pan.
- Drain and rinse cashews. Blend cashews in a food processor or blender until finely ground.
- Add in remaining ingredients except chocolate. Blend smooth, scraping down the sides as needed.
- Gently pulse or stir in the chocolate.
- Pour over crust and freeze until solid (at least 3 hours).
- Remove from springform and transfer to refrigerator for 2 hours.
- Garnish with melted chocolate and whipped cream, if desired (see notes). Enjoy!
To make the chocolate drizzle, place chopped chocolate in a double boiler. (I use a glass bowl on top of a pot of boiling water). Stir frequently until melted. Pour on cake. Easy peasy. I like to chill the cheesecake afterward to harden the chocolate so it has a delicate crunch. Looove.
To make coconut whipped cream, use the leftover can coconut milk from this recipe or another full can. Scoop out only the solid white cream. (Save the coconut water in the bottom of the can for a smoothie!) Beat the solid cream, 1-2 Tbs maple syrup and 2 tsp vanilla with a mixer until whipped and fluffy. I put mine in a gallon-size bag and snipped off the corner to pipe it on. Cuz I’m fancy like that haha
Keep refrigerated. Should last about a week in the fridge. You can freeze for longer storage, but I would do so without the garnishes.
The post Mint Chip Vegan Cheesecake appeared first on My Whole Food Life.
With winter holidays come some of my favorite treats: cookies! I love spending a day baking in the kitchen; especially when it has been wet and chilly like it has here. The warm oven, terrific aromas, and the quality assurance testing for each batch…
Another great idea for these Double Chocolate Peppermint Cookies is to package them up as gifts for friends and family!
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup + 2 tablespoons canola oil or melted coconut oil
- 1/2 cup unsweetened non-dairy milk
- 1 tablespoon ground flaxseed
- 2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup vegan chocolate chunks/chips
- 3/4 cup chopped peppermint candies
- 3/4 cup chopped vegan white chocolate
- 1/2 cup finely chopped peppermint candies
- Preheat oven to 350F and line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, whisk together sugars, oil, non-dairy milk, flaxseed and vanilla extract until combined evenly. Set aside.
- In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, until combined. Add wet mixture into dry, mixing well until there are no dry spots. Fold chocolate chips and peppermint chunks into cookie dough.
- Scoop roughly 2-tablespoon-sized mounds onto the baking sheets, spread 1½” apart. Flatten slightly and repeat until all dough is used; this should create 24-28 cookies.
- Place cookies in oven and bake for 10-12 minutes, switching racks midway through. Cool cookies on rack for 20 minutes before finishing them.
- Melt vegan white chocolate chunks by either microwaving for 30 seconds or using the double-boiler method. Whisk until smooth and wait for it to cool down enough for drizzling. Test this out by drizzling your finger and seeing if it melts everywhere or creates nice lines (you want the latter).
- Drizzle white chocolate over cookies and top with chopped candy pieces. Serve, or let set for 15 minutes before packaging for friends!
The post Double Chocolate Peppermint Cookies appeared first on Vegan Yack Attack.
Maybe you need a last-minute party treat or just something sweet for yourself (that’s okay too!), so here is a recipe for Homemade Peppermint Patties. They are so fun and yummy, and made without oil or refined sugar:
This recipe has six ingredients, but it’s still easy to make. The combination of coconut butter and cocoa butter is good because it adds to the chocolatey-ness of this sweet treat. You’ll see from the photos that these aren’t the pretty peppermint patties that you buy in a store. This homemade version will have imperfections in appearance, that’s just how it goes, but the flavor makes up for any visual flaws.
Homemade Peppermint Patties (Vegan & Paleo)
- 1/2 cup coconut butter
- 1/2 cup cocoa butter
- 1/4 teaspoon peppermint extract
- 3 tablespoons raw honey
- 1/8 teaspoon vanilla bean powder or ¼ teaspoon vanilla extract
- 3/4 cup dairy-free chocolate baking chips
- Combine coconut butter and cocoa butter in a small saucepan over low heat. Stir until the coconut and cocoa butters are melted and remove from heat. Whisk in the vanilla and honey.
- Use a serving spoon to carefully pour the mixture into a silicone mold or a mini muffin tray.
- Place the mold or tray into the freezer for at least 30 minutes to set. This will be the bottom layer of your peppermint patties.
- After 30 minutes, remove the tray and set aside.
- Place the chocolate baking chips in a double-boiler or a microwavable bowl. Heat until just melted, stirring until smooth. Pour the chocolate over the peppermint patties to form the top layer.
- Place your mold or tray back in the freezer for at least another 30 minutes or until the chocolate has re-solidified. Carefully remove the patties from the mold or tray and serve cold or slightly cool.
- If your house is warm, keep leftovers in the fridge so they don’t melt.
- Organic coconut butter, also called manna
- Organic cocoa butter (make sure you’re using a version made for eating as opposed to ones made for beauty items)
- Vanilla bean powder or vanilla extract
- Vegan chocolate baking chips
- Silicone daisy flexible mold
The post Homemade Peppermint Patties (Vegan and Paleo) was originally posted on Carrie On Living