Guest Post: A Very Vegan Christmas {Part Two}

We’re back for another day of delicious vegan recipes from my friend, Kellie.  I tend to eat anything and everything, so when Kellie was telling me all about her diet and the food she creates, it sparked my interest.  Kellie was nice enough to share a vegan meal that is perfect for the holidays, starting with a green salad and stuffed portobello mushrooms.  You can find these recipes here.  Today she has two delectable desserts that the whole family will love. 

Here’s Kellie:

For a sweet treat, our kids absolutely love Vegan Cookie Dough Truffles, once again a gift from Chef Chloe. After one bite, you’ll find adults and children furiously licking their lips and fingers. And why not? These little beauties are love at first sight, with crackling chocolate coating over a delicious cookie dough center! What’s more, they are very easy to make.

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Vegan Cookie Dough Truffles

½ cup vegan margarine

¾ cup packed light brown sugar (I used Coconut Palm Sugar)

¼ teaspoon salt

1 tablespoon pure vanilla extract

2 tablespoons water

1 ¼ cups all-purpose flour (I used Bob’s Red Mill Stone-Ground Whole Wheat)
1/3 cup semisweet mini chocolate chips (dairy-free)

12 ounces semisweet chocolate (dairy-free)

Line two baking sheets with parchment paper.

Using a mixer, beat margarine, brown sugar, salt, vanilla and water until combined. Add flour and beat until incorporated. Fold in mini chocolate chips. Cover dough and refrigerate for 1 hour.

Roll chilled dough into 1-inch balls with the palms of your hands. Place on prepared baking sheets.

Freeze for 15 minutes.

Melt the remaining 12 ounces chocolate in a double boiler or microwave. Let cool to room temperature.

Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Place the coated balls back onto the baking sheet and transfer to the refrigerator. Repeat with the second tray of cookie dough balls.

Chill until the chocolate is set, about 20 minutes. Store in refrigerator until serving.

Lastly, every Christmas needs cookies! Snickerdoodles are such a favorite in our home that the holiday simply wouldn’t be complete without them (from  Oh She Glows). 

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Snickerdoodles

1 cup whole wheat pastry flour (or all-purpose flour)

1/3 cup + 1 Tbsp white sugar

1/4 tsp cream of tartar

1/2 tsp baking soda

Pinch of cinnamon

1/2 tsp pure vanilla extract

1/2 flax egg (1/2 Tbsp ground flax + 1.5 Tbsp warm water)

1/4 cup Earth Balance

Cinnamon sugar: 1 Tbsp sugar + 1 tsp cinnamon, mixed together

Directions

In a small bowl, mix the 1/2 flax egg. Set aside. In a medium sized bowl cream the sugar, Earth Balance and vanilla until incorporated. Add in the flax egg and beat for about 60 seconds. In another bowl, whisk the dry ingredients together (cream of tartar, baking soda, flour and pinch of cinnamon). Add the dry mixture to the wet mixture and stir well. Use your hands to knead together the dough. Shape the dough into a ball and wrap it in plastic wrap. Place in the fridge for one hour.

After one hour, preheat the oven to 375 degrees and take about 1.5 tablespoon of dough and shape into a ball. Roll in cinnamon sugar and then press the ball with a fork to flatten slightly. Repeat 9 more times to make 10 cookies.

Bake for 10-12 minutes. (If you want chewy cookies, bake for 10 minutes. If you prefer crispy, bake for 12 minutes.) Cool for about 10 minutes. Makes 10 cookies.

Thanks, Kellie!  Those truffles are now on my to-do list.  I hope you enjoyed these two posts that were “all vegan!”  I’m curious, do any of you have vegan recipes to share?  Enjoy your day!