Vegan Eggnog
Ingredients (Serves 4)
2 cups almond milk, homemade or store-bought
¼ cup spiced rum
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon vanilla extract
1/3 teaspoon sea salt
½ to 1 cup ice
Instructions
1. In a blender, combine the almond milk, rum, cinnamon, nutmeg, vanilla, salt, and ice. Blend on low speed until smooth and serve immediately.
Rum-Roasted Fruit
Ingredients (Serves 2)
3 tablespoons Sailor Jerry Spiced Rum
2 tablespoons vegan honey, beefreehonee.com
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups chopped apples, such as Fuji or Gala
1 cup fresh raspberries
Instructions
1. Preheat oven to 400F.
2. In a medium bowl, whisk together the rum, honey, vanilla, cinnamon, and nutmeg. Add the apples and raspberries and stir to coat. Pour the mixture into a pie dish and cover with foil.
3. Bake until the fruit is soft and bubbly, about 20 minutes. Increase the oven temperature to 450F. Uncover the dish and bake until the fruit is browned on the edges, about 7 more minutes.
4. Serve warm topped with a Vegan whipped cream such as So Delicious CocoWhip
Vegan Peppermint Black Bean Brownies (By minimalistbaker.com)
Ingredients
1 15 oz. can (~ 1 3/4 cups) unsalted black beans, thoroughly rinsed and drained
2 flax eggs
3 Tbsp coconut oil, melted
3/4 cup cocoa powder
1.5 tsp baking powder
1/2 tsp salt
1 tsp pure vanilla extract
heaping 1/2 cup raw sugar, finely ground in a food processor (or sub granulated)
scant 1/4 tsp peppermint extract*
1/4 cup semisweet chocolate chips (non-dairy, gluten free)
2 Tbsp finely crushed candy cane
Instructions
1. Preheat oven to 350 degrees and lightly grease a 12-slot standard size muffin pan (not mini).
2. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
3. Add remaining ingredients besides candy canes, peppermint extract and chocolate chips, and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
4. If the batter appears too thick, add 1-2 Tbsp water or almond milk and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
5. Add in peppermint extract a little at a time, pulse, sample and adjust until it’s to your liking. I liked 1/4 tsp. Then stir in chocolate chips.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7. Bake for 21-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
8. Remove from oven and let cool for 20-30 minutes before removing from pan. They will be tender, so remove gently with a butter knife or fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter anyway.
9. Dust with crushed candy cane and serve immediately. Topping them with coconut whipped cream makes them ultra decadent and pairs perfectly with the chocolate-mint flavor.
10. Store in an airtight container for up to a few days. Refrigerate to keep longer.
