Vegan Holiday Treats

Vegan Christmas "Crack"

• 2 sleeves saltine crackers
• 1 cup vegan butter (I used Miyoko's)
• 1 cup light brown sugar
• 2 cups vegan chocolate chips (I used Enjoy Life semi-sweet)
• 1 cup glazed pecans, roughly chopped (I used Emerald)

Preheat oven to 400F.  Line two baking sheets with parchment paper and line up the saltines.

Add the butter to a small saucepan on low heat, allowing it to begin to melt.  Add the brown sugar and whisk continuously until all the butter has melted.

Turn the heat to high and allow the mixture to boil for 30 seconds.  Remove it from the heat and pour it over the saltines.  Use a silicone brush to even it out, if needed.

Bake for 5 minutes.  Pull out of the oven and sprinkle the chocolate chips over the top.  

Pop back into the oven for 2 minutes.  Pull out of the oven and use the back of a spoon to spread the chocolate over the crackers.

Sprinkle with the chopped glazed pecans and allow to cool.  Move to the fridge to get cold & firm.  

Break into pieces and enjoy!

Vegan Funfetti Chocolate Chip Cookies

• 1 cup vegan butter, room temp (I used Miyoko's)
• 3/4 cup light brown sugar
• 3/4 cup granulated cane sugar
• 1/2 cup liquid Just Egg (equivalent of 2 eggs)
• 1 tsp. vanilla extract
• 3 cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup vegan semi-sweet chocolate chips (I used Enjoy Life)
• 1/2 cup vegan white baking chips (I used Pascha)
• 1/2 cup sprinkles

Preheat oven to 350F.  Line a baking sheet with parchment paper.

In a small bowl whisk together the flour, baking soda, baking powder and salt, set aside.

Cream together the butter, sugars and vanilla.  Add the Just Egg and mix until just combined. Slowly add in flour mixture and blend.  

Stir in the chocolate & white chips and sprinkles.

Use a small scoop to drop rounded dough onto lined baking sheets.  

Bake 9-10 minutes, until starting to become golden brown, 9-10 minutes.  Let cookies on the baking sheets for 2 minutes before transferring to cooling racks.  Enjoy!

Vegan Chocolate Peanut Clusters

• 1 - 16 oz. container cocktail peanuts 
• 2 - 10 oz. bags vegan semi-sweet chocolate chips (I used Enjoy Life)
• Himalayan Pink Salt, optional

Line baking sheets with parchment paper.

Melt the chocolate chips in a microwave safe bowl in the microwave in 30 second increments, until melted, using a silicone spatula to stir every 30 seconds.

Add the peanuts and stir to combine.

Drop spoonfuls of the peanut chocolate mixture onto the lined baking sheet.  

If using the salt, grind some onto a small plate and use your clean fingers to lightly sprinkle over the tops of the clusters.

Pop into the fridge or freezer until cooled and the chocolate is set. Enjoy!