Holiday Treats for our Ohana 🌺 🌱 🧑🏼‍🎄 🍪 🎄 (Plant Based & Delicious!)

 Super Easy Vegan Cowboy Cookies 🍪

Dry Ingredients:

• 1 cup all purpose flour
• 1 tsp. ground cinnamon
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup powdered sugar
• 1/2 cup packed light brown sugar
• 3/4 cup old fashioned oats
• 1/2 cup shredded coconut flakes
• 1/3 cup chopped pecans
• 3/4 cup vegan semi sweet chocolate chips

Wet Ingredients:

• 1/3 cup applesauce
• 1/3 cup avocado oil
• 1 tsp. vanilla 

Using the whisk attachment on a stand mixer, mix together all of the dry ingredients.  Add the wet ingredients and mix well.

Move the cookie dough to the fridge for one hour.  

Heat oven to 350F. Line a baking sheet with parchment paper. Use a small scoop to drop round balls onto the parchments lined sheet.  Use the back of a fork to slightly flatten the balls.

Bake for 11-13 minutes.  Let them sit on the hot pan for 10 minutes before transferring to a wire rack to cool.  Enjoy! 

Vegan Peanut Butter Cup Bark 🍫

• 1 1/2 cups vegan semi sweet chocolate chips
• 1/2 cups vegan peanut butter chips
• 2 tbsp. creamy peanut butter
• 1/3 cup chopped roasted cashews

In a glass bowl, melt the chocolate in the microwave for 30 seconds.  Stir and heat again for 20-30 more seconds.  Stir until smooth without any chips.

Spread the chocolate in a thin layer over parchment paper on a flat baking sheet.

In a separate bowl, melt the peanut butter chips & peanut butter for 20 seconds.  Stir and heat again for 15-20 more seconds.  Stir until smooth and creamy.  

Pour over the layer of chocolate and use a toothpick to meld the two together.  Top with the chopped cashews and pop it into the fridge to set 30-60 minutes.

Break the bark apart into small pieces and put back into the fridge until ready to enjoy!

Vegan Chocolate Peanut Clusters 🥜

• 1 - 16 oz. container cocktail peanuts
• 2 - 10 oz. bags vegan semi sweet chocolate chips
• Himalayan pink salt

Line baking sheets with parchment paper.  Melt the chocolate in the microwave in 30 second increments.  Add the peanuts and stir to combine.

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

Grind some pink salt on a small plate and use your hands to lightly sprinkle on top of each cluster.  

Move to the fridge to set. Enjoy!

Vegan Banana Bread 🌱 🍌

 

• 1 stick plant based butter, at room temp
• 1/2 cup packed light brown sugar
• 1/4 cup Just Egg
• 1 tbsp. Vanilla
• 2 large very ripe bananas (or 3 medium), mashed
• 3 tbsp. plant based blueberry yogurt
• 2 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup  chopped pecans

Preheat oven to 350F.  Spray a loaf pan with avocado oil spray.

Use a stand or hand mixer to cream the butter and brown sugar.  Add the Just Egg and vanilla and beat until incorporated. 

In a separate bowl, mash the bananas and mix with the yogurt.  Add this mixture to the butter mixture and beat until mixed together.

In another bowl, whisk together the flour, baking soda, baking powder and salt.  

Add this mixture to the wet mixture and beat until combined.  Fold in the pecans.

Pour the batter into the sprayed loaf pan and pop into the oven for one hour.  Test that a toothpick comes out clean.

Let rest for 15 minutes in the pan.  

Transfer to a wire rack to cool completely before slicing.

Enjoy!