Chewy vegan gingerbread cookies and hot chocolate full of spices, molasses and sweetened naturally with bananas, maple syrup, and dates. Christmas is over, but that doesn’t mean you have to stop enjoying the rich flavors of gingerbread. Nothing is more comforting in the winter than …
One great way to celebrate during the holidays with friends is with yummy drinks. Here is a vegan eggnog recipe that only uses 8 whole food ingredients and 1 blender. You can pour in some alcohol for a boozy eggnog. However, I prefer it without alcohol. …
Here is an easy vegan hot chocolate that you can make in less time than it takes to eat a banana.
When I was a kid, I played at the park almost every evening until sun-down. I ran home with my dog, and my nose ran with me when it was a cold evening. I got home and made myself some hot chocolate. It was the kind of hot chocolate that came in powder form in individual packets. It was nice to be able to make something for myself. All I had to do was heat some water in a mug in the microwave, open the packet of hot chocolate, pour it into the water, and mix until the powder dissolved. I liked to get the hot chocolate packets with tiny marshmallows in them.
Of course back then I did not know what was in marshmallows, or even how dairy milk was produced. Nowadays, I opt for healthier desserts that are also free of packaging.
I usually make something very simple for dessert and usually involving chocolate. This hot chocolate recipe is almost just as fast as making hot chocolate from a package like when I was a kid. You only need 4 simple whole food ingredients for this recipe.
Which Plant Milk to Use?
For this recipe I made my own oat milk. If you make your own oat milk, just be aware that when you cook oat milk it can get very thick. You can still use homemade oat milk, but be sure not to cook it too much. Other plant milks would be great in this recipe, such as almond or soy milk.
I love making my own hot chocolate at home, because it is so easy to customize. You can add in some mint extract, cinnamon, coffee, Kahlua for a party etc.
Once your hot chocolate is nice and hot, add on some vegan marshmallows. I don’t even notice much of a difference between vegan marshmallows and gelatin marshmallows. I used the vegan marshmallows from Trader Joe’s.
If you make this recipe be sure to let me know how it went and tag me on Instagram. I love seeing your creations!
Easy Vegan Hot Chocolate (sugar-free)
- 2 cups plant milk (almond, oat, soy, etc.)
- 2-3 ripe bananas
- 1 ½ tablespoons cocoa powder
- 4 tablespoons maple syrup
- vegan marshmallows
- vegan whipped cream
- Add all of the ingredients into a blender and blend until smooth.
- Pour the hot chocolate into a mug and microwave for about 1 minute or until hot, or heat the hot chocolate in a saucepan on the stove.
- Add in the desired amount of vegan marshmallows and vegan whipped cream. Enjoy!
This oil-free salad dressing is the perfect addition to a green winter salad. What is the strategy for creating the PERFECT green salad? To make the perfect green salad, first add an abundance of fresh greens. Add a variety of greens like romaine for …
This tapioca pudding combines all of my favorite dessert ingredients into one warm and satisfying healthy dessert. If you are like me and ate tapioca pudding as a kid, then this pudding will give you great nostalgia. This pudding is the perfect quick and easy dessert for those cold winter evenings when you want to cozy up and watch a classic Christmas movie. You can also refrigerate this pudding overnight, then have it as a cool snack during the afternoon.
- 1/3 cup tapioca pearls
- 3/4 cup water
- 1 15 oz can coconut milk
- 1/4 cup maple syrup
- 1-2 ripe bananas
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Place tapioca pearls into a saucepan and cover with 3/4 cup water and let sit for about 30 minutes.
- While the tapioca is soaking, mash the bananas very well and set aside.
- Add in the coconut milk, maple syrup, and mashed bananas into the saucepan and mix well.
- Place on the stovetop and bring to a boil while stirring frequently. Once boiling, lower heat to simmering and continue cooking 10-15 minutes while stirring occasionally.
- Add in the vanilla extract and cinnamon and mix well. The pudding can be served warm or refrigerated until cold. Optional: top with pomegranate seeds.
If you make this recipe be sure to let me know how it goes and tag me on Instagram @plantifulpicnic
This purple soup’s color is sure to captivate your attention and your tastebuds. I wanted to create a soup that was bright purple because most fall soups are orange or brown and that get repetitive. This soup only uses whole plant ingredients and is a …
Ingredients: 1.5 cups dried black beans 1.25 cups dried kidney beans 1 medium butternut squash 1 tsp better than bouillon vegetable base (optional) 3-4 small sweet green peppers 1 red bell pepper 3-4 jalepeno peppers (seeds removed) 1.5 cups chopped tomatoes 2 ears of …
Fig season is here and I have been getting an excessive amount of figs from people I know and from picking wild figs. I have been using up my figs in these healthy fig bars. They are great for dessert, a snack, or breakfast. They only use whole food ingredients, no oil, and are vegan and gluten free.
- 1.5 cups rolled oats
- 3/4 cup oat flour (or other gluten free flour)
- 1/2 cup shredded coconut
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup unsweetened applesauce
- 1/2 cup nut butter (almond, peanut butter or others)
- 6 tbsp maple syrup (divided)
- 11-13 figs
- Roughly chop the figs and add them and 3 tablespoons of maple syrup to a small saucepan. Cover the pan with a lid and cook on medium heat on the stove for about 10-12 minutes. Occasionally stir the mixture and mash figs. Keep cooking and mashing until the mixture is mostly smooth.
- While the figs are cooking, place the oats, oat flour, coconut, coconut sugar, cinnamon, salt, and baking powder into a large mixing bowl and stir to combine. Add in the applesauce, nut butter, and 3 tablespoons of maple syrup and mix until thoroughly combined.
- Press about two-thirds of the oat mixture into a greased 8×10 inch pan. Spread out the fig mixture over the pressed oats. Add the remaining oat mixture on top.
- Bake in the oven at 350 degrees F for 18-20 minutes or until the top is golden brown.
- Let cool and enjoy. If you want them to be more like bars and less gooey, refrigerate them overnight, then cut them into squares.
*Note: To make oat flour, place rolled oats into a food processor and process until fine.
My favorite breakfast for a lazy Sunday morning is always some type of fruit pancakes. These whole wheat pancakes are fluffy, not too thick, and use only simple whole food ingredients. They are great with blueberries or blackberries, but are also great with other types …