The benefits of plant-based eating abound, and are not limited to a healthier body and planet. One of the biggest benefits of this lifestyle is the world of plant-based sweets this diet opens up for you to enjoy—sweets you wouldn't have known existed if you stayed in your carnivorous comfort zone.
We're going to share a few of our favourite plant-based sweets with you here, straight from our new Plant-Based Vegan Guide. You can score the ebook for yourself now and get $10 off with promo code VEG. In addition to plant-based treats, meals and snacks, this guide is packed with all the intel you need to live a leaner, greener life.
Plant-Based Sweets to Try This Holiday Season
Low-Carb Vegan Gingerbread Cookies
Makes approx 12 cookies (3 servings)
Calories per serving: 100 Fat: 4g Carbs: 5g Protein: 0.4g
- 1 1/2 cups almond meal
- 1/4 cup arrowroot starch
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1/4 tsp baking soda
- 2 tbsp melted coconut oil
- 1/3 cup pure maple syrup
- 1 tbsp blackstrap molasses
- ½ cup arrowroot starch for rolling and cutting
- 1 batch of coconut sugar icing, for decorating
- Preheat oven to 350 F.
- Line baking sheet with parchment paper.
- In a large mixing bowl, combine almond meal, starch, ginger, cinnamon, salt, and baking soda and mix well.
- Add the coconut oil, maple syrup and molasses. Stir again until mix forms a sticky dough.
- Place dough in the freezer for 30 minutes to make it firmer. You can also refrigerate it overnight and cut & bake the cookies in the morning.
- Sprinkle a large piece of parchment paper with starch. Place dough in center of paper and sprinkle more on top. This will help prevent the dough from sticking.
- Roll the dough into a flat sheet using a rolling pin. The dough should be about 1/4-inch thick. Dip cookie cutters into starch to prevent sticking.
- Cut out shapes, rolling excess dough into a ball and re-rolling until dough is used up.
- Place in oven and bake for 8-10 minutes.
- Decorate with coconut sugar icing or enjoy icing free.
No-Bake Brownie Bites
Makes 32 bites, 3 bites per serving
Calories: 113 Fat: 6g Carbs: 10g Protein: 4g
- 2 cups rolled oats
- 1 cup raw cashews
- 8 dates, pitted
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 ripe banana
- ¼ cup applesauce
- ¼ cup chopped walnuts
- Place oats, cashews, dates, cocoa powder, and salt in a food processor and blend until smooth and floury.
- Add banana and applesauce and blend until a dough forms.
- Grease a 7x11 pan.
- Push the mixture into the pan using the back of a spatula. Top with chopped walnuts, pushing them into the mixture.
- Place pan in fridge for at least an hour or until firm. Cut into 32 pieces.
Almond Butter Cups
Makes 12 cups, 2 cups = 1 serving
Calories: 110 Fat: 9g Carb: 8g Protein: 5g
- 1 cup vegan chocolate chips
- ¼ cup almond butter
- 1 tbsp maple syrup
- ½ tbsp powdered sugar
- ½ tsp vanilla
- ⅛ tsp salt
- 1 tsp sliced almonds
- Line a mini muffin tin with paper liners or silicone cups.
- Melt chocolate chips in a double boiler.
- Pour a tsp of chocolate into the bottom of each cup and use a small spoon to coat the chocolate halfway up the sides.
- Mix together all remaining ingredients, except sliced almonds, to make the almond butter.
- Scoop a tsp of mixture and press it into the center of each cup. Place muffin tin in fridge for 20 minutes to harden.
- Remove from fridge and pour tsp of melted chocolate into each cup. Use the back of a spoon to smooth it out.
- Sprinkle a few almond slices onto each cup.
- Place in the fridge for another 20 minutes to set.
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