I LOVE baking any time of the year but Christmas baking has always been so much more exciting to me. I used to love coming up with my own Christmas dessert recipes and experimenting with all of the festive spices. However, this Christmas is my first one as a vegan. At first I thought this meant missing out and not being able to bake my usual festive treats. That is, until I remembered there’s a substitute for almost every non-vegan baking ingredient.
4 Ingredient Christmas dessert recipes
I’ve been busy in the kitchen for the last few weeks creating some fabulous vegan desserts, including an AMAZING sticky toffee pudding which I will be sharing the recipe for soon. I know there will be some other newbie vegans in the same position as me so I wanted to create some quick and easy recipes to make sure we don’t miss out on the Christmas treats. I also wanted to make them tasty enough for my non-vegan friends to enjoy and the recipes below have been a big success! They are all super easy to make too. Here are 3 of the Christmas dessert recipes I’ve been making recently, all of which require only 4 ingredients or less.
Candy cane bark
- 180g dark chocolate
- 180g dairy free white chocolate (I used Tesco’s)
- 1/2 teaspoon peppermint extract
- 1 or 2 candy canes
- Line a 6 x 8″ baking pan with baking paper.
- Melt the dark chocolate and spread it thinly over the baking paper. Chill in the fridge for 5 minutes, until slightly firm.
- Melt the white chocolate and mix in the peppermint extract. Pour and spread over the dark chocolate in the pan.
- Crush the candy canes using the end of a rolling pin and sprinkle them over the chocolate. Refrigerate for around 1 hour.
- Break up or cut into pieces before serving.
Ingredients (makes 12)
- 2 packs of Oreos, leaving 1 or 2 cookies to decorate
- 175g vegan cream cheese (I got mine from Tesco)
- 150g any dairy free chocolate
- Crush up the Oreos to make crumbs
- Mix in the cream cheese and roll the mixture into balls. Refrigerate for 45-60 mins.
- Melt the chocolate and thinly coat the balls in it. Crush the remaining Oreos to decorate.
- Refrigerate until the chocolate sets.
Mince pie rolls
- 1 roll of puff pastry (most brands are vegan- double check)
- 1 jar of Christmas mincemeat
- Icing sugar (optional)
- Preheat oven to 200°C/ 390°F/Gas mark 6
- Roll out the puff pastry.
- Spread the mincemeat over the pastry, leaving a small gap at either end to allow you to roll properly.
- Roll up the pastry and cut into small slices.
- Put onto a lined baking tray and bake for 15 minutes or until golden brown.
- Dust with icing sugar to finish.
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