Tento příspěvek je dostupný i v Češtině

Super creamy vegan eggnog recipe! It’s rich, boozy, sweet, egg-free, dairy-free, and so easy to make. A perfect drink for the holidays!

THIS EGGNOG IS

• vegan
• dairy-free
• egg-free
• gluten-free (if using certificate oat milk)
• creamy
• sweet
• rich
• boozy
• so delicious
• made with cashews
• easy to make
• perfect holiday drink

WHAT YOU NEED TO MAKE CREAMY VEGAN EGGNOG

You need the following ingredients to make this vegan eggnog (the exact measurements are in the recipe card below):

• Cashews – make the eggnog super creamy. Soak the cashew in water for at least 2 hours.
• Plant-based milk – Use any plant-based milk of your choice, such as almond, oat, or soy milk.
• Vegan condensed milk – click here for my easy homemade condensed milk recipe.
• Dark rum – You can also use bourbon or brandy or skip the alcohol if you don’t drink it (and substitute it for plant-based milk).
• Salt – balances the sweetness.
• Turmeric – adds color to the drink.
• Nutmeg and cinnamon – add delicious warm flavor.

Equipment you need:

• High-speed blender – If you have a good quality high-speed blender, you don’t have to soak the cashews.

HOW TO MAKE THE BEST CREAMY VEGAN EGGNOG

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Blend cashews and milk

To the high-speed blender, add soaked cashews and oat milk and blend on high speed until smooth and creamy.

2. Step: Add the rest of the ingredients and blend

Add in vegan condensed milk, rum, a pinch of salt, turmeric, ground nutmeg and cinnamon. Blend to combine. Taste, add more spices, condensed milk, or rum if needed.

3. Step: Chill in the fridge

Pour the eggnog into a glass bottle and place it in the fridge to chill for about 1 hour. Serve with a sprinkle of nutmeg or cinnamon.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN EGGNOG?

Store the vegan eggnog in a glass bottle in the fridge.

HOW LONG DOES HOMEMADE VEGAN EGGNOG LAST?

Homemade vegan eggnog with alcohol will last for up to a week in the fridge. Without alcohol, it will last for up to 2-3 days.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Hot Chocolate with Rum
• Salted Caramel Mocha Smoothie
• Gingerbread Cookies
• Walnut Crescent Cookies
• Gingerbread Sheet Cake with Molasses Frosting
• Hot Chocolate Cupcakes filled with ganache

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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CREAMY VEGAN EGGNOG

Super creamy vegan eggnog recipe! It’s rich, boozy, sweet, egg-free, dairy-free, and so easy to make. A perfect drink for the holidays!

Course Drinks

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Calories 332kcal

Author Plantiful Bakery

Ingredients

• ¾ cup raw cashews soaked in water for at least 2 hours and drained
• 1 cup unsweetened oat milk or any plant-based milk
• ½ cup vegan condensed milk
• ½ cup dark rum or bourbon or brandy
• pinch salt
• pinch turmeric
• pinch ground nutmeg
• pinch ground cinnamon

Instructions

• To the high-speed blender, add soaked cashews and oat milk and blend on high speed until smooth and creamy.
• Add in vegan condensed milk, rum, a pinch of salt, turmeric, ground nutmeg and cinnamon. Blend to combine. Taste, add more spices, condensed milk, or rum if needed.
• Pour the eggnog into a glass bottle and place it in the fridge to chill for about 1 hour.
• Serve with a sprinkle of nutmeg or cinnamon. Enjoy!

Notes

Storing:

Homemade vegan eggnog with alcohol will last for up to a week in the fridge. Without alcohol, it will last for up to 2-3 days.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1serving | Calories: 332kcal

Nutrition Facts

Serving: 1 / Calories: 332kcal / Total Fat: 17,0g / Saturated Fat: 6,4g / Cholesterol: 0mg / Total Carbohydrate: 25,6g / Fiber: 2,0g / Sugar: 12,2g / Protein: 6,3g / Sodium: 77mg / Potassium: 211mg / Iron: 2,5mg

Příspěvek CREAMY VEGAN EGGNOG se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

THIS PECAN PIE NUT BUTTER IS:

• vegan
• gluten-free
• dairy-free
• healthy
• creamy
• smooth
• flavorful
• so delicious
• naturally sweetened
• quick and easy to make

WHAT YOU NEED TO MAKE PECAN PIE NUT BUTTER

You need the following ingredients to make this nut butter (the exact measurements are in the recipe card below):

• Pecans – Good source of calcium, magnesium, potassium, and omega-3 fatty acids.
• Cashews – Great source of healthy fats, fiber, copper, and magnesium. You can substitute for other nuts, such as almonds, hazelnuts, or peanuts.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Cinnamon – adds warm depth of flavor.
• Sea salt – balances the sweetness.
• Coconut oil – You can substitute it for any oil neutral in taste.
• Maple syrup – sweetens the butter. Also, the more maple syrup you add, the more thick the butter will be.
• Rum – adds more flavor. You can substitute it for bourbon. Optional ingredient.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make the nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use a blender tamper accelerator to push down the nuts to make it easier to blend.
• Glass jar with lid – for storage

HOW TO MAKE HOMEMADE PECAN PIE NUT BUTTER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast pecans and cashews

Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.

After roasting, remove from the oven and let cool slightly.

2. Step: Make pecan pie nut butter

To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.

Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.

Transfer the butter to a jar and let cool completely without any cover.

HOW TO SERVE NUT BUTTER:

• with Medjool dates
• on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread, pumpkin bread
• spoon from a jar

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE PECAN PIE NUT BUTTER LAST?

The nut butter will last for up to 2 weeks at room temperature or up to a month in the refrigerator.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Banana Bread Nut Butter
• Raspberry Almond Cashew Butter
• Chocolate Hazelnut Spread (Homemade Vegan Nutella)
• Pecan Pie Bars
• Pumpkin Pecan Coffee Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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PECAN PIE NUT BUTTER

This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes just like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

Course Nut Butter, Snack

Cuisine Vegan

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 20 servings (approx. 1 cup)

Calories 93kcal

Author Plantiful Bakery

Ingredients

• 130 g raw pecans
• 130 g raw cashews
• 1/4 tsp ground vanilla optional
• 1/4 tsp ground cinnamon
• pinch salt
• 1 ½ tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1 tsp dark rum optional

Instructions

• Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.
• After roasting, remove from the oven and let cool slightly.
• To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.
• Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.
• Transfer the butter to a jar and let it cool completely without any cover. Enjoy!

Notes

Storing:

Store the nut butter in a glass jar at room temperature for up to 2 weeks or in the fridge for up to a month.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1tbsp (15g) | Calories: 93kcal

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 93kcal / Total Fat: 8,5g / Saturated Fat: 1,8g / Cholesterol: 0mg / Total Carbohydrate: 3,5g / Fiber: 0,9g / Sugar: 1,2g / Protein: 1,8g / Sodium: 8mg / Potassium: 72mg / Iron: 0,6mg

Příspěvek PECAN PIE NUT BUTTER se objevil jako první na Plantiful Bakery.

THIS TIRAMISU IS:

• vegan
• dairy-free
• egg-free
• tofu-free
• cashew-free
• creamy
• rich
• decadent
• easy to make
• with homemade cake fingers
• one of the best desserts

WHAT YOU NEED TO MAKE HOMEMADE VEGAN TIRAMISU

You need the following ingredients to make this tiramisu (the exact measurements are in the recipe card below):

• Granulated sugar – You can also use cane sugar or coconut sugar.
• Sunflower oil – You can substitute it for any oil, such as canola, olive, or coconut oil.
• Unsweetened plant-based milk – Use any plant-based milk of your choice, such as almond, oat, soy, or cashew milk. Make sure it has room temperature.
• All-purpose flour – Sift the flour to avoid lumps. You can also use plain spelt flour.
• Cornstarch – improves the texture of the cake fingers.
• Baking powder and baking soda
• Sea salt
• Coconut cream – Creamy part of full-fat coconut milk chilled in the fridge overnight.
• Vegan sour cream – Make sure it has room temperature. You can use vegan cream cheese instead.
• Brewed espresso – or use strong coffee.
• Maple syrup – sweetens the espresso. Optional ingredient.
• Dark rum – adds more flavor. You can also use Marsala or brandy.
• Cocoa powder – for the topping.

Equipment you need:

• Baking pan – approx. 17×11 inches (43x27cm)
• Parchment paper
• Two large bowl
• Whisk or hand mixer
• Cooling rack
• Shallow bowl – It should be wide enough to dunk the cake fingers into it.
• Baking dish – approx. 9”x7”x2” (23x16x5 cm)
• Silicon spatula
• Sifter

HOW TO MAKE VEGAN TIRAMISU

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C) and line an approx. 17”x11” (43x27cm) baking pan with parchment paper. Set aside.

2. Step: Make cake fingers batter

In a large bowl, using a whisk, combine sugar and oil. Add in almond milk and whisk to combine. Then add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt and mix until just combined.

3. Step: Bake cake fingers

Transfer the batter to the lined baking pan and spread it evenly. Bake for about 17 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely. Once cooled, slice the cake into about 4”x1” (10x3cm) strips. You should yield 21 cake fingers. Set aside.

4. Step: Make the creamy filling

In a large bowl, using a hand mixer or whisk, cream coconut cream and sour cream until creamy and combined. Add sugar and mix to combine. Store in the fridge until ready to use.

5. Step: Make espresso mixture

In a shallow bowl, mix espresso, maple syrup, and dark rum.

6. Step: Assemble the tiramisu

Dip the cake fingers into the espresso mixture (be careful not to soak it too much) and place a layer in an approx. 9”x7”x2” (23x16x5 cm) dish. Layer on half of the creamy mixture on top. Add another layer of espresso dipped cake fingers, and then the rest of the creamy mixture. Smooth it on top and dust it with cocoa powder.

7. Step: Let chill in the fridge

Place the dish into the fridge overnight to let the cream firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE TIRAMISU?

Store the leftovers in the fridge in an airtight container or wrap the dish well with aluminum foil.

HOW LONG DOES HOMEMADE VEGAN TIRAMISU LAST?

Homemade tiramisu will last for up to 4 days in the fridge.

CAN I FREEZE TIRAMISU?

To freeze the tiramisu, wrap the dish with plastic wrap and then with aluminum foil. It can be frozen for up to 3 months. Before serving, let thaw in the fridge overnight.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• No-Bake Oreo Lasagna
• No-Bake Peanut Butter Chocolate Pie
• Chocolate Mousse
• Baked Cheesecake with Raspberry Sauce
• Coffee Bliss Balls

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN TIRAMISU

This Vegan Tiramisu is rich, decadent, and flavorful. It is layered with homemade cake fingers soaked with boozy espresso, creamy filling, and topped with a dusting of cocoa powder. Dairy-free and egg-free.

Course Dessert

Cuisine Italian

Diet Vegan

Prep Time 20 minutes

Cook Time 17 minutes

Total Time 37 minutes

Servings 8 servings

Calories 518kcal

Author Plantiful Bakery

Ingredients

Cake Fingers:

• 135 g (2/3 cup) granulated sugar
• 120 ml (1/2 cup) sunflower oil (or canola oil)
• 120 ml (1/2 cup) unsweetened almond milk, room temperature (or any plant-based milk)
• 200 g all-purpose flour
• 2 tbsp cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• pinch sea salt

Creamy Mixture:

• 250 g coconut cream (creamy part of full-fat coconut milk chilled in the fridge overnight)
• 400 g vegan sour cream (or cream cheese - room temperature)
• 120 g granulated sugar

Espresso Mixture:

• ¾ cup brewed espresso cold
• 2 tbsp maple syrup (optional)
• 2 tbsp dark rum*

Decoration:

• 2 tbsp cocoa powder

Instructions

• Preheat the oven to 355°F (180°C) and line an approx. 17”x11” (43x27cm) baking pan with parchment paper. Set aside.
• In a large bowl, using a whisk, combine sugar and oil. Add in almond milk and whisk to combine. Then add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt and mix until just combined.
• Transfer the batter to the lined baking pan and spread it evenly. Bake for about 17 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely. Once cooled, slice the cake into about 4”x1” (10x3cm) strips. You should yield 21 cake fingers. Set aside.
• In a large bowl, using a hand mixer or whisk, cream coconut cream and sour cream until creamy and combined. Add sugar and mix to combine. Store in the fridge until ready to use.
• In a shallow bowl, mix espresso, maple syrup, and dark rum.
• Dip the cake fingers into the espresso mixture (be careful not to soak it too much) and place a layer in an approx. 9”x7”x2” (23x16x5 cm) dish. Layer on half of the creamy mixture on top. Add another layer of espresso dipped cake fingers, and then the rest of the creamy mixture. Smooth it on top and dust it with cocoa powder.
• Place the dish into the fridge overnight to let the cream firm up.
• Slice and serve!

Notes

* Rum: You can also use Marsala or brandy.

Storing:

Store the leftovers in the fridge in an airtight container or wrap the dish well with aluminum foil. It will last for up to 4 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 518kcal

Nutrition Facts

Serving: 1 / Calories: 518kcal / Total Fat: 29,1g / Saturated Fat: 14,7g / Cholesterol: 0mg / Total Carbohydrate: 60,7g / Fiber: 1,5g / Sugar: 35,7g / Protein: 3,4g / Sodium: 247mg / Iron: 1,5mg

Příspěvek VEGAN TIRAMISU se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE CRUMBLE CHEESECAKE BARS ARE

• vegan
• dairy-free
• egg-free
• rich
• chocolaty
• so delicious
• easy to make
• made with buttery chocolate streusel and creamy tofu cheesecake filling
• classic Czech dessert

WHAT YOU NEED TO MAKE CHOCOLATE CRUMBLE CHEESECAKE BARS

You need the following ingredients to make these vegan chocolate crumble cheesecake bars (the exact measurements are in the recipe card below):

• All-purpose flour
• Granulated sugar – You can also use brown sugar or coconut sugar for the streusel.
• Cocoa powder – Use good-quality natural cocoa powder.
• Baking powder – leavens the crumble dough.
• Sea salt – balances the sweetness.
• Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
• Almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Extra-firm tofu – You can also use firm tofu. Press the liquid out of the tofu before making the cheesecake filling.
• Vanilla extract or vanilla sugar
• Rum – adds more flavor to the cheesecake filling. Optional ingredients.
• Lemon juice and lemon zest – adds tangy and citrusy flavor to the cheesecake filling.

Equipment you need:

• Baking pan – 23×23 cm/9×9 inches
• Parchment paper
• Medium-size bowl
• Whisk
• High-speed blender or food processor

HOW TO MAKE VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C). Lightly grease a 9×9 inches/23x23cm square pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips to secure it. The parchment paper will prevent the cheesecake bars from sticking to the pan.

2. Step: Make chocolate streusel and let it chill

To a medium-size mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of sea salt, and whisk to combine. Add soft vegan butter and almond milk and mix with your hands to a firm dough. Then place it in the freezer for 30-40 minutes to set.

3. Step: Make the cheesecake filling

To high-speed blender or food processor, add extra-firm tofu, granulated sugar, almond milk, vanilla extract or vanilla sugar, rum, lemon juice, and lemon zest, and blend on high speed until smooth and creamy.

4. Step: Bake the crumble cheesecake bars

Put 2/3 of the dough into the pan and press it evenly to the sides. Use the bottom of the measuring cup or spoon to flatten it and smooth the top. Pour the cheesecake filling and smooth it evenly. Then grate or crumble the remaining dough over the top of the cheesecake filling.

Bake in the preheated oven for 30 minutes or until the edges separate from the pan. Let cool completely before serving.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CRUMBLE CHEESECAKE BARS?

Store the cheesecake bars in an airtight container at room temperature or the fridge.

HOW LONG DO VEGAN CRUMBLE CHEESECAKE BARS LAST?

The bars will last for about 4 days at room temperature or up to a week in the fridge.

CAN I FREEZE CRUMBLE CHEESECAKE BARS?

To freeze the chocolate crumble bars, first make sure they are completely cool, then store them in an airtight container or plastic zip-lock bag in the freezer for up to 3 months. Before serving, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Cinnamon Streusel Coffee Cake
• Super Fudgy Brownies
• Biscoff White Nougat Chocolate Blondies
• Lemon Blueberry Muffins With Crumble Top
• Baked Cheesecake With Raspberry Sauce

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

Vegan Chocolate Crumble Cheesecake Bars. This classic Czech dessert in a vegan version is made with buttery chocolate streusel and creamy tofu cheesecake filling. It is rich, chocolaty, super delicious, and easy to make. Dairy-free, egg-free.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 30 minutes

Chilling Time: 30 minutes

Total Time 1 hour 10 minutes

Servings 9 bars

Calories 356kcal

Author Plantiful Bakery

Ingredients

Chocolate Crumble:

• 200 g all-purpose flour
• 100 g granulated sugar
• 20 g cocoa powder natural
• 1 tsp baking powder
• pinch sea salt
• 150 g vegan butter, softened*
• 2 tbsp almond milk, room temperature (or any plant-based milk)

Cheesecake Filling:

• 400 g extra-firm tofu**
• 120 g granulated sugar
• 5 tbsp almond milk (or any plant-based milk)
• 1 tsp vanilla extract or 1 package (8g) vanilla sugar
• 1 tbsp rum (optional)
• 1 tbsp lemon juice
• zest of ½ lemon

Instructions

• Preheat the oven to 350°F (180°C). Lightly grease a 9x9 inches/23x23cm square pan with oil or vegan butter. Then line the pan with a strip of parchment paper.
• To a medium-size mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of sea salt, and whisk to combine. Add soft vegan butter and almond milk and mix with your hands to a firm dough. Then place it in the freezer for 30-40 minutes to set.
• To high-speed blender or food processor, add extra-firm tofu, granulated sugar, almond milk, vanilla extract or vanilla sugar, rum, lemon juice, and lemon zest, and blend on high speed until smooth and creamy.
• Put 2/3 of the dough into the pan and press it evenly to the sides. Use the bottom of the measuring cup or spoon to flatten it and smooth the top. Pour the cheesecake filling and smooth it evenly. Then grate or crumble the remaining dough over the top of the cheesecake filling.
• Bake in the preheated oven for 30 minutes or until the edges separate from the pan. Let cool completely before serving.
• Cut into bars, dust with powdered sugar, and enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.

** Extra-firm tofu: You can also use firm tofu. Press the liquid out of the tofu before making the cheesecake filling.

Storing:

First, make sure the bars are completely cooled. Then store them in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 356kcal

Nutrition Facts

Serving: 1 bar / Calories: 356kcal / Total Fat: 17,1g / Saturated Fat: 7,4g / Cholesterol: 0mg / Total Carbohydrate: 44,5g / Fiber: 1,8g / Sugar: 25,9g / Protein: 8,7g / Sodium: 41,9mg / Iron: 2,5mg / Calcium: 187mg

Příspěvek VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS se objevil jako první na Plantiful Bakery.

THESE PECAN PIE BARS ARE:

• vegan
• egg-free
• dairy-free
• crunchy
• gooey
• buttery
• delicate
• made with maple syrup
• made with a sugar cookie crust
• so delicious

WHAT YOU NEED TO MAKE VEAGN PECAN PIE BARS:

You need the following ingredients to make these Pecan Pie Bars (the exact measurements are in the recipe card below):

• Vegan butter – Use butter that has around 75-80% fat (such as Naturli Vegan Block). For the sugar cookie crust, let the butter soften at room temperature before using. For the filling, it can be cold or soft.
• Brown sugar – Adds nice caramel flavor. If you don’t have brown sugar, you can use coconut sugar or white cane sugar instead.
• Unsweetened almond milk – Use any plant-based milk of your choice such as oat, soy, or cashew milk.
• Sea salt – Brings all those flavors and balances the sweetness.
• All-purpose flour – Used in the sugar cookie crust. You can also use white spelt flour.
• Cornstarch – to make cornstarch slurry, which will thicken the maple filling.
• Maple syrup – a much tastier and healthier alternative to corn syrup.
• Rum or bourbon – adds a slight kick to the filling. If you don’t want to use alcohol, add more almond milk instead.
• Pecans – Use high-quality pecans. If you don’t have or like pecans, feel free to use any nuts of your choice.

Equipment you need:

• Square baking pan – 23×23 cm / 9×9 in
• Parchment paper
• Mixing bowl – for cookie dough crust.
• Hand mixer or a stand mixer
• Small bowl or glass – to mix the cornstarch slurry.
• Medium-size saucepan – to make the filling in.
• Whisk

HOW TO MAKE HOMEMADE VEGAN PECAN PIE BARS:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 180°C.  Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the pecan bars from sticking to the pan. Set aside.

2. Step: Make the sugar cookie crust

To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.

Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.

Place it into the fridge to chill while making the filling.

3. Step: Make the pecan maple syrup filling

First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.

To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum or bourbon, a pinch of sea salt, and cornstarch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.

Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

4. Step: Bake the pecan bars

Bake the pecan bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

5. Step: Let the pecan pie bars chill in the fridge before cutting

After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours to allow them cool. The filling will harden a bit, so it will be easier to cut it into even bars.

Cut the bars with a sharp knife into 8 even bars or 16 smaller squares. I usually cut the edges first to make them all the same, plus the edges can be harder.

FREQUENTLY ASKED QUESTIONS:

DO PECAN PIE BARS NEED TO BE REFRIGERATE?

No, you don’t need to refrigerate them. After baking the pecan pie bars, you can just let them cool completely, cut, and serve. However, it may be difficult to cut them evenly. Therefore, I recommend chilling them in the fridge for about 2 hours before cutting them into bars.

HOW TO STORE VEGAN PECAN PIE BARS?

Store the pecan pie bars in an airtight container in a cool, dry place or in the fridge.

HOW LONG DO PECAN PIE BARS LAST?

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

CAN I FREEZE PECAN PIE BARS?

Yes, you can freeze them up to 2-3 months. Make sure they are in an airtight container or bag. Let them thaw before serving.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Hot Chocolate Cupcakes With Ganache Filling
• Cinnamon Streusel Coffee Cake
• Biscoff Chocolate Truffles
• Walnut Crescent Cookies
• Homemade Nutella

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PECAN PIE BARS WITH MAPLE SYRUP

These Vegan Pecan Pie Bars are made with delicate sugar cookie crust layered with a gooey maple syrup filling with crunchy pecans. The pecan bars have all the delicious flavors of pecan pie, but they are much easier to make.

Course Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8 bars

Calories 486kcal

Author Plantiful Bakery

Ingredients

For the sugar cookies crust:

• 100 g (7 tbsp) vegan butter, soft (around 75-80% fat) + extra for greasing
• 50 g (1/4 cup) brown sugar
• 30 g (2 tbsp) unsweetened almond milk
• pinch sea salt
• 150 g all-purpose flour

For the pecan pie filling:

• 90 g (6 tbsp) unsweetened almond milk
• 15 g (2 tbsp) cornstarch
• 60 g (1/4 cup) vegan butter
• 75 g brown sugar
• 60 g (4 tbsp) maple syrup
• 45 g (3 tbsp) rum or bourbon
• pinch sea salt
• 200 g raw pecans

Instructions

Preheat the oven and prepare the baking pan

• Preheat the oven to 180°C.  Lightly grease a 23x23cm/9x9 in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment. Set aside.

Make the sugar cookie crust

• To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.
• Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.
• Place it into the fridge to chill while making the filling.

Make the filling

• First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.
• To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum (or bourbon), a pinch of sea salt, and corn starch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.
• Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

Bake the pecan pie bars

• Bake the pecan pie bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

Let the pecan pie bars chill in the fridge

• After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours (to make them easier to cut).
• Cut the bars with a sharp knife into 8 even bars or 16 small squares.

Notes

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

Nutrition Facts

Serving: 1 bar (approx. 95g) / Calories: 486kcal / Total Fat: 34,3g / Saturated Fat: 9,6g / Cholesterol: 0mg / Sodium: 65,6mg / Total Carbohydrate: 40,4g / Fiber: 3,1g / Sugar: 21,3g / Protein: 4,3g / Iron: 1,5mg / Potassium: 158,2mg / Calcium: 46,1mg

Nutrition

Calories: 486kcal

Příspěvek VEGAN PECAN PIE BARS se objevil jako první na Plantiful Bakery.

These Hot Chocolate Cupcakes are filled with dark chocolate ganache and frosted with vegan buttercream frosting. The cupcakes are rich, chocolaty, moist, and fluffy. They are the perfect winter dessert.

THESE HOT CHOCOLATE CUPCAKES ARE:

• vegan
• egg-free
• dairy-free
• fluffy
• moist
• rich
• chocolaty
• filled with dark chocolate ganache
• frosted with vegan buttercream frosting
• perfect winter dessert

WHAT YOU NEED TO MAKE HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING:

You need the following ingredients to make these Hot Chocolate Cupcakes (the exact measurements are in the recipe card below):

• Brown sugar – adds caramel flavor.
• Coconut oil – The recipe calls for melted coconut oil. If you don’t like coconut flavor, you can use flavor-free coconut oil or any vegetable oil.
• Unsweetened almond milk – Almond milk shout be at room temperature. Otherwise, it will cool the melted coconut oil (which will harden and won’t combine properly in the batter). Use any plant-based milk of your choice (though some kinds of milk such as soy milk can thicken in combination with cider, so you may need to add more of the milk to the batter to have the right consistency).
• Apple cider vinegar – In combination with almond milk, it will create vegan buttermilk. The acidity from the vinegar helps to activate baking soda. You can use lemon juice instead.
• All-purpose flour – makes the cupcakes soft.
• Ground cinnamon – Adds nice spice flavor. It is an optional ingredient.
• Cocoa powder – Use high-quality unsweetened cocoa powder. Make sure to sift it to avoid any lumps.
• Sea salt – Deepens the chocolate flavor.
• Baking soda and baking powder – Raising agents that help the cupcake batter to rise and make it fluffy. Apple cider vinegar helps to activate the baking soda.
• Dark chocolate – Use 55-70% high-quality chocolate bar. Finely chop the chocolate to make it faster to melt.
• Rum – This is an optional ingredient. It adds a slight kick to the vegan buttercream and ganache.
• Vegan butter – Use vegan butter which has around 75-80% of fat (Naturli Vegan Block). Make sure to let the butter soften at room temperature before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps.

Equipment you need:

• Muffin (cupcake) pan
• Cupcake liner – for 6 cupcakes
• Glass liquid measuring cup – to measure almond milk and mix it with apple cider vinegar.
• 2x mixing bowl – for mixing the cupcakes dough and for the buttercream.
• Sifter – to make sure there are no lumps.
• Whisk
• Hand mixer or a stand mixer – You can make the cupcake batter with a whisk; however, you will need a hand mixer or a stand mixer to make the buttercream frosting.
• Medium-size glass bowl – for dark chocolate ganache.
• Small pot
• Spoon
• Apple corer or knife – to remove the center of the cupcakes for ganache filling.
• Piping bag and piping star tip

HOW TO MAKE HOMEMADE VEGAN HOT CHOCOLATE CUPCAKES:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the muffin pan

Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

In a glass (liquid measuring cup), combine unsweetened almond milk and apple cider vinegar (or lemon juice). Set aside.

3. Step: Make the batter

To the mixing bowl, add brown sugar and melted coconut oil. Mix with whisk. Then add vegan buttermilk and mix again. Sift all-purpose flour, ground cinnamon, cocoa powder, sea salt, baking soda, and baking powder. Mix until just combine. Don’t overmix the batter.

4. Step: Bake the cupcakes

Evenly divide the chocolate batter into 6 cupcake liners (in a muffin pan). Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.

After the cupcakes are baked, make sure to let them cool completely before frosting. If they are still warm, the frosting will melt.

5. Step: Make the dark chocolate ganache

While the cupcakes are baking, fill ¾ of a small pot with water and bring to boil. Add finely chopped dark chocolate bar into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.

Then, while stirring the chocolate, slowly add unsweetened almond milk (don’t add everything at once!). Stir until combined into a smooth ganache. Add rum and a pinch of salt and stir again until combined.

Place the glass bowl with the ganache into the fridge for about 1 hour (to 1 hour and 30 minutes) until it thickens.

6. Step: Make vegan buttercream frosting

Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the icing sugar, mix until combine. While mixing, add 1 tablespoon at a time of almond milk and rum. Sift the rest of the icing sugar, and mix until soft, light, and super fluffy. It can take up to 2-3 minutes.

7. Step: Fill and frost the cupcakes

Us an apple corer or knife to remove the center of the cupcake. Be careful not to slice through the bottom.

Fill each cupcake with about 1 teaspoon of the chilled dark chocolate ganache.

Then frost the cupcakes with the buttercream frosting.

Decorate the cupcakes with mini marshmallows and dust with cocoa powder.

Serve them at room temperature or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

WITH WHAT ELSE TO FILL CHOCOLATE CUPCAKES?

• jam
• homemade Nutella
• pudding
• nut butter
• date caramel
• coconut whipped cream
• vegan cream cheese

CAN I MAKE THE CHOCOLATE CUPCAKES THE DAY BEFORE?

Yes, you can make the cupcakes sponge the day before, store them in an airtight container in a cool place and fill and frost them the next day.

HOW TO STORE VEGAN HOT CHOCOLATE CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO HOT CHOCOLATE CUPCAKES LAST?

Hot chocolate cupcakes will last for about 4 days in the airtight container in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Hot Chocolate With Rum
• Gingerbread Sheet Cake With Molasses Frosting
• Cinnamon Streusel Coffee Cake
• Biscoff Chocolate Truffles

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING (VEGAN)

These Hot Chocolate Cupcakes are filled with dark chocolate ganache and frosted with vegan buttercream frosting. The cupcakes are rich, chocolaty, moist, and fluffy. They are the perfect winter dessert.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 25 minutes

Cook Time 20 minutes

Chilling Time 1 hour

Total Time 1 hour 45 minutes

Servings 6 cupcakes

Calories 433kcal

Author Plantiful Bakery

Ingredients

For chocolate cupcakes:

• 100 ml unsweetened almond milk, room temperature
• 1 tbsp apple cider vinegar (or lemon juice)
• 80 g brown sugar
• 41 g (3 tbsp) coconut oil, melted
• 80 g all-purpose flour
• 1/2 tsp ground cinnamon (optional)
• 20 g (3 tbsp) cocoa powder
• pinch sea salt
• 1 tsp baking soda
• 1 tsp baking powder

For ganache:

• 80 g dark chocolate, 55-70%, finely chopped
• 50 g unsweetened almond milk, room temperature
• pinch sea salt
• 1 tsp rum (optional)

For the buttercream frosting:

• 100 g vegan butter, soft (75-80% fat)
• 120 g (1 cup) powdered sugar
• 2 tbsp (30 ml) unsweetened almond milk, room temperature
• 2 tbsp (30 ml) rum (optional)

Instructions

• Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.
• In a glass, combine unsweetened almond milk and apple cider vinegar (or lemon juice). Set aside.
• To the mixing bowl, add brown sugar and melted coconut oil. Mix with whisk. Then add vegan buttermilk and mix again. Sift all-purpose flour, ground cinnamon, cocoa powder, sea salt, baking soda, and baking powder. Mix until just combine. Don't overmix the batter.
• Evenly divide the chocolate batter into 6 cupcake liners. Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
• After the cupcakes are baked, make sure to let them cool completely before frosting.
• While the cupcakes are baking, fill ¾ of a small pot with water and bring to boil. Add finely chopped dark chocolate bar into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.
• Then, while stirring the chocolate, slowly add unsweetened almond milk (don’t add everything at once). Stir until combined into a smooth ganache. Add rum and a pinch of salt and stir again until combined.
• Place the glass bowl with the ganache into the fridge for about 1 hour (to 1 hour and 30 minutes) until it thickens.
• Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the icing sugar, mix until combine. While mixing, add 1 tablespoon at a time of almond milk and rum. Sift the rest of the icing sugar, and mix until soft, light, and super fluffy. It can take up to 2-3 minutes.
• Us an apple corer or knife to remove the center of the cupcake. Be careful not to slice through the bottom. Fill each cupcake with about 1 teaspoon of the chilled dark chocolate ganache.
• Then frost each cupcake with the buttercream frosting.
• Decorate the cupcakes with mini marshmallows and dust with cocoa powder.
• Serve them at room temperature or store in the fridge in an airtight container.

Notes

You can make the cupcakes sponge the day before, store them in an airtight container in a cool place and fill and frost them the next day.

The cupcakes will last for about 4 days in the airtight container in the fridge.

Nutrition Facts

Serving: 1 cupcake (approx. 90g) / Calories: 433kcal / Total Fat: 24,6g / Saturated Fat: 14,7g / Cholesterol: 0mg / Sodium: 83,8mg / Total Carbohydrate: 49,6g / Fiber: 2,8g / Sugar: 35,0g / Protein: 2,9g / Iron: 2,1mg / Potassium: 144,6mg / Calcium: 51,1mg

Nutrition

Calories: 433kcal

Příspěvek HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING (VEGAN) se objevil jako první na Plantiful Bakery.

These Biscoff Truffles are made from dark chocolate and Lotus Biscoff cookies. They are creamy, chocolaty, spicy, and super easy to make. You will need only 6 ingredients to make this dreamy no-bake dessert at home.

THESE BISCOFF CHOCOLATE TRUFFLES ARE:

• vegan
• dairy-free
• no-bake
• creamy
• rich
• spicy
• chocolaty
• delightful
• made from dark chocolate and Lotus Biscoff cookies
• easy to make
• made from 6 ingredients

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHOCOLATE TRUFFLES:

You need the following ingredients to make these Biscoff Truffles (the exact measurements are in the recipe card below):

• Dark chocolate, 60-70% – Use high-quality dark chocolate bar. Don’t use chocolate chips.
• Unsweetened almond milk – Use any plant-based milk of your choice. Don’t forget to let it stand at room temperature for about 30 minutes before using.
• Maple syrup – is used as a sweetener. You can use any syrup of choice, such as agave syrup or coconut nectar.
• Rum –This is an optional ingredient.
• Sea salt – helps to bring out the chocolate flavor.
• Lotus Biscoff cookies – are delicate spicy cookies that taste so delicious in combination with dark chocolate.

Equipment you need:

• Small pot
• Medium-size glass bowl – The glass bowl should be larger than the pot.
• Spoon
• Blender – to ground the cookies or use a ziplock bag and rolling pin to smash the cookies until they are finely crushed.
• Silicone gloves – Optional, but I find it helpful to make a less mess.
• Digital kitchen scale
• Small bowl

HOW TO MAKE HOMEMADE VEGAN BISCOFF CHOCOLATE TRUFFLES:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Biscoff Chocolate Truffles is easy and comes with 4 following steps:

1. Step: Make the dark chocolate ganache

Fill a ¾ of a small pot with water and bring to boil. Cut dark chocolate bar into little pieces and put into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.

Then, while stirring the chocolate, slowly add unsweetened almond milk (don’t add everything at once). Stir until combined into a smooth ganache. Add maple syrup, rum, and a pinch of salt and stir again until completely combined.

2. Step: Let the ganache chill in the fridge

Place the glass bowl with the ganache into the fridge for about 2 hours until it thickens.

3. Step: Ground the Biscoff cookies

Meanwhile, the ganache is chilling in the fridge, put all the Biscoff cookies in a blender and pulse until they are finely ground. You can also place the cookies into a ziplock bag and smash them with a rolling pin until finely crushed and there are no big pieces left.

Take 40g of ground Biscoff, put it in a small bowl, and set aside. The rest (95g) will be added to the ganache.

4. Step: Combine and make truffles

After the ganache has cooled, take it off the fridge and stir it a few times. Add 95g of ground Biscoff cookies and mix with a spoon until all combine. The mixture will be a little sticky.

Take the silicone gloves and roll the mixture into 18 little balls in your hands. 1 ball should weigh around 12 grams. I use a digital kitchen scale before rolling each truffle to make sure they are all even.

Then roll every truffle in the small bowl with 40g of ground Biscoff cookies.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BISCOFF CHOCOLATE TRUFFLES?

Place the truffles into an airtight container and store them in a fridge.

HOW LONG BISCOFF CHOCOLATE TRUFFLES LAST?

Biscoff chocolate truffles will last for about 1-2 weeks in a fridge in an airtight container.

CAN YOU FREEZE BISCOFF CHOCOLATE TRUFFLES?

Yes, chocolate truffles can be frozen for up to 3 months. Then let them thaw in a refrigerator for about 4 hours before serving.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Hot Chocolate With Rum
• Homemade Nutella – Chocolate Hazelnut Spread
• Chocolate Protein Smoothie Bowl
• Gingerbread Sheet Cake With Molasses Frosting
• The Best Chocolate Chip Banana Bread

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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BISCOFF CHOCOLATE TRUFFLES (VEGAN)

These Biscoff Truffles are made from dark chocolate and Lotus Biscoff cookies. They are creamy, chocolaty, spicy, and super easy to make. You will need only 6 ingredients to make this dreamy no-bake dessert at home.

Course Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Chilling Time: 2 hours

Servings 18 truffles

Calories 61kcal

Author Plantiful Bakery

Ingredients

• 70 g dark chocolate bar, 60-70% (high quality)
• 60 g unsweetened almond milk, room temperature
• 2 tsp maple syrup
• 2 tsp rum (optional)
• pinch sea salt
• 135 g Lotus Biscoff cookies (= 17 cookies)

Instructions

• Fill a ¾ of a small pot with water and bring it to boil*. Cut dark chocolate bar into little pieces and put into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.
• Then, while stirring the chocolate, slowly add unsweetened almond milk (don't add everything at once). Stir until combined into a smooth ganache. Add maple syrup, rum, and a pinch of salt and stir again until completely combined.
• Place the glass bowl with the ganache into the fridge for about 2 hours until it thickens.
• Meanwhile, put all the Biscoff cookies in a blender and pulse until they are finely ground*.
• Take 40g of ground Biscoff, put it in a small bowl, and set aside. The rest (95g) will be added to the ganache.
• After the ganache has cooled, take it off the fridge and stir it a few times. Add 95g of ground Biscoff cookies and mix with a spoon until all combine.
• Roll the mixture into 18 little balls in your hands**. 1 ball should weigh around 12 grams.
• Then roll every truffle in the small bowl with 40g of ground Biscoff cookies.
• Transfer the truffles into an airtight container and store in a fridge for about 1-2 week.

Notes

* You can also place the cookies into a ziplock bag and smash them with a rolling pin until finely crushed and there are no big pieces left.

** Use silicone gloves to avoid your hands being messy.

Nutrition Facts

Serving: 1 truffle (aprox. 12g) / Calories: 61kcal / Total Fat: 3,2g / Saturated Fat: 1,4g / Cholesterol: 0mg / Sodium: 37,6mg / Total Carbohydrate: 7,6g / Fiber: 0,4g / Sugar: 4,3g / Protein: 0,8g / Iron: 0,5mg / Potassium: 29,4mg

Nutrition

Calories: 61kcal

Příspěvek BISCOFF CHOCOLATE TRUFFLES (VEGAN) se objevil jako první na Plantiful Bakery.

HOMEMADE VEGAN HOT CHOCOLATE WITH RUM RECIPE:

This hot drink is made with real chocolate and cocoa powder, which makes it extra rich and indulgent. A dash of ground cinnamon adds slightly heat flavor. And the exciting part, a rum.

I never had any alcohol in hot chocolate. And let me tell you, I was missing out so much! Rum and chocolate create a perfect combination.

This boozy hot chocolate made in Italian style is the best Christmas company. It’s thick, quick, and so tasty.

WHAT’S THE DIFFERENCE BETWEEN HOT COCOA AND HOT CHOCOLATE?

Hot cocoa is made from cocoa powder, milk, and sugar. It is lighter, and often sweeter.

Hot chocolate, on the other hand, is made from real chocolate, milk or hot water, and sugar. It has a richer flavor, and it’s more filling.

THIS ITALIAN HOT CHOCOLATE WITH RUM IS:

• dairy-free
• soy-free
• gluten-free
• vegan
• rich
• creamy
• indulgent
• super chocolaty
• hot
• comforting
• quick
• made with dark chocolate
• perfect winter/christmas hot drink

WHAT YOU NEED TO MAKE HOMEMADE VEGAN HOT CHOCOLATE:

You need the following ingredients to make this Hot Chocolate with Rum:

• Unsweetened almond milk – Almond milk adds a nutty flavor, but any plant-based milk works for this recipe. Coconut milk will make it even more creamy.
• Brown sugar – You can use coconut sugar instead. Maple syrup and stevia should work as well.
• Unsweetened cocoa powder – Use unsweetened high-quality cocoa powder. It adds more richness.
• Cornstarch – Starch will thicken the hot chocolate.
• Ground cinnamon – A pinch of cinnamon adds slight heat. It is an optional ingredient.
• Sea salt – To bring out all those flavors.
• Dark chocolate bar, around 55% – Use high-quality chocolate bar. The percentage of cocoa solids will affect the sweetness of hot chocolate. Therefore, if you use a higher percentage, you may need to add more sugar. Don’t use chocolate chips (they are made to hold shape when baking, so they don’t melt like a chocolate bar).
• Rum – This is a complete game-changer. It goes so well with chocolate. Add how much of rum you desire. However, if you don’t drink alcohol, just skip this ingredient. The hot chocolate will still be delicious.

Equipment you need:

• Small bowl
• Mini stainless whisk or fork
• Whisk
• Medium Saucepan
• Mug

HOW TO MAKE VEGAN ITALIAN HOT CHOCOLATE WITH RUM:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Hot Chocolate is simple and comes with 2 following steps:

1. Mix almond milk, cocoa powder, and cornstarch

In a small bowl, combine 4 tablespoons of almond milk, cocoa powder, and cornstarch. It will prevent from getting lumps of cocoa powder in hot chocolate. Whisk until dissolved. I like to use a mini whisk, but a fork will do the job. Set the bowl aside.

2. Warm the milk, add the rest of the ingredients and let cook

To a medium saucepan, pour the remaining milk (240 ml), add brown sugar, a pinch of ground cinnamon, and a pinch of sea salt. Mix with the whisk. Heat the mixture until it starts boiling. Then reduce the heat add finely chopped dark chocolate bar, rum, and cornstarch milk mixture. Whisk until smooth and combined. Let cook for about 3 minutes until it thickens a little (stir occasionally).

Pour into a mug. Top with vegan marshmallows or coconut whipped cream. Sprinkle with cocoa powder, shredded chocolate, or ground cinnamon. Serve immediately.

Enjoy!

Note: The consistency will thicken slightly as the hot chocolate cool down.

WHAT TYPE OF PLANT MILK IS BEST FOR HOMEMADE HOT CHOCOLATE?

Any plant-based milk works for this recipe, so it’s your choice based on what you like the most. Almond, cashew, and hazelnut milk will add a slightly nutty flavor. Oat and soy milk will be more neutral in flavor.

If you want your hot chocolate extra creamy, use full-fat coconut milk.

CAN YOU STORE HOT CHOCOLATE?

Yes, if you make extra, you can store it in the fridge. After your hot chocolate is done, let it cool completely. Then transfer into a glass jar, cover with a lid, and place into the fridge. It will last till the next day. Then the next day, heat it through in a saucepan.

IF YOU LIKE THIS FESTIVE HOT DRINK, YOU SHOULD CHECK OUT:

• Homemade Pumpkin Spice Latte

COMFORT FOOD RECIPES TO CHECK OUT:

• Vegan Gingerbread Sheet Cake With Molasses Buttercream Frosting
• Walnut Crescent Cookies
• Vegan Gingerbread Cookies With Icing
• Cinnamon Streusel Coffee Cake
• Creamy Roasted Pumpkin Soup
• Pumpkin Alfredo Sauce

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN HOT CHOCOLATE WITH RUM (ITALIAN STYLE)

This Vegan Hot Chocolate spiked with rum is creamy, rich, and super chocolaty. It’s the perfect drink to comfort you on a cold winter night. This recipe for homemade hot chocolate is simple and ready in less than 10 minutes.

Course Drinks

Cuisine Vegan

Diet Vegan

Prep Time 8 minutes

Total Time 8 minutes

Servings 1 mug

Calories 360kcal

Author Plantiful Bakery

Ingredients

• 300 ml unsweetened almond milk (=240ml+60ml)
• 1 tbsp (6g) cocoa powder, unsweetened
• 1/2 tbsp (4g) corn starch
• 1 tbsp (12g) brown sugar*
• pinch ground cinnamon
• pinch sea salt
• 40 g dark chocolate, 55%, finely chopped (high quality)
• 1 tbsp rum

Instructions

• In a small bowl, combine 4 tablespoons (60 ml) of almond milk, cocoa powder, and corn starch. Whisk until dissolved. Set the bowl aside.
• To a medium saucepan, pour the remaining milk (240 ml), add brown sugar, a pinch of ground cinnamon, and a pinch of sea salt. Mix with the whisk. Heat the mixture until it starts boiling. Then reduce the heat add finely chopped dark chocolate bar, rum, and cornstarch milk mixture. Whisk until smooth and combined. Let cook for about 3 minutes until it thickens a little (stir occasionally) **.
• Pour into a mug. Top with vegan marshmallows or coconut whipped cream. Sprinkle with cocoa powder, shredded chocolate, or ground cinnamon.
• Serve immediately.

Notes

*You can use coconut sugar, maple syrup, stevia, or any other sweetener instead.

** The consistency will thicken slightly as the hot chocolate cool down.

Nutrition Facts

Serving: 1 mug / Calories: 360kcal / Total Fat: 16,6g / Saturated Fat: 8,2g / Cholesterol: 0mg / Total Carbohydrate: 43,9g / Fiber: 6,3g / Sugar: 31,3g / Protein: 4,3g / Iron: 4,1mg / Sodium: 312mg /Potassium: 315mg

Nutrition

Calories: 360kcal

Příspěvek VEGAN HOT CHOCOLATE WITH RUM (ITALIAN STYLE) se objevil jako první na Plantiful Bakery.