Peppermint Mocha Fudge Cups

@simplysarahswainson

Ingredients:

  • 1 - 10 oz bag of dark chocolate chips (or 10 oz of chopped dark chocolate)
  • ½ can of chocolate milk (about 7 oz)
  • 2tsp peppermint extract
  • 2tsp round coffee
  • Pinch of salt
  • 3 mocha rickaroons

Directions

  1. Place chocolate into a medium sized pot over medium/low heat, stirring occasionally
  2. While the chocolate is melting, go ahead and line a 12 cup cupcake pan with cupcake liners
  3. Break each rickaroon into four equal pieces and press each piece into the bottom of a cupcake liner so that it forms a crust
  4. Once the chocolate is completely melted, remove from heat, add remaining ingredients, and stir until well combined
  5. Divide the chocolate mixture evenly between the cupcake liners (about 1 ½ tbs per liner)
  6. Place the cupcake pan into the freezer for about 20-25 minutes, or until the chocolate is no longer soft
  7. Store the finished fudge cups in an airtight container in the fridge for up to 5 days
  8. Enjoy!

Mint Chocolate Brownies

@simplysarahswainson

Ingredients:

  • 4 mint Rickaroons
  • 1 cup almond flour (from trader joe’s)
  • ½ cup of almond milk (from @califiafarms)
  • ¼ cup of raw cacao powder (from @omg_superfoods)
  • ¼ cup of raw sugar (optional if you want it sweeter)
  • 1tbs almond butter (ALDI brand)
  • 1 egg
  • ½ tsp baking soda
  • ¼ cup of mini chocolate chips + extra for topping

Directions:

  1. Preheat oven to 350 degrees
  2. Start by adding the Rickaroons into a blender and blend on high until there are no clumps
  3. Add in remaining ingredients except for the egg and the chocolate chips
  4. Blend on medium speed until well combined
  5. Add in the egg and blend again just until the egg is well incorporated
  6. Pour batter into a greased brownie pan (8x8 is what I used), and stir the chocolate chips into the batter
  7. If desired, sprinkle more chocolate chips on top to be spread around after baking (makes a sort of icing which is highly recommended)
  8. Bake brownies at 350 for 10-15 minutes or until a toothpick comes out clean
  9. Remove from the oven and use a knife to spread around the top layer of chocolate chips
  10. Allow to cool completely before cutting and serving
  11. Enjoy!

Almond & 'Roon Fudge Squares by Sadie

Boy, fudge is the best! But it is usually filled with artificial ingredients and loads of sugar. So what’s a health-conscious person to do when they’re craving fudge??

I’ve got you covered! Today, I am sharing a recipe for healthy fudge squares, made with almond butter and delicious Rickaroons.

I’m sure you’ll love these as much as my family did! Seriously, we gobbled these bars up in minutes.

Enjoy! And make sure to check out my baking blog, GoodiesAgainstTheGrain, for more healthy, Paleo treat recipes.

Makes 8 squares.

Ingredients:

Almond butter layer:

  • 1/2 cup creamy almond butter
  • 2 Tbs coconut oil
  • 1 Tbs maple syrup

Rickaroon layer:

  • 1 Tbs maple syrup 
  • 2 Rickaroons (I used a Megaroon and a Chocolate Blonde!)

Directions:

  1. Stir together all the almond butter layer ingredients until combined. Press into a parchment-lined loaf pan. 
  2. Freeze for 10 minutes. 
  3. Remove the pan from the freezer. Brush the top of the almond layer with the tablespoon of maple syrup, to help the 'Roons stick.
  4. Crumble the Rickaroons into chunks and press them on top.
  5. Freeze for 10 minutes.
  6. Cut the fudge into squares, and serve!

Store leftover fudge covered, in the freezer.

Our Favorite Vegan Thanksgiving Recipes

1. Golden Milk

This delicious spiced drink is packed with anti-inflammatory and antioxidant properties, and automatically brightens up your morning with its Dr. Seuss-like yellow color.

Ingredients

  • 1 cup Coconut Milk (or any non-dairy milk)
  • ½ tsp Turmeric
  • ¼ tsp Cinnamon
  • ¼ tsp Black Peppercorns
  • 1 (1-inch) piece of Ginger
  • 1 tsp Coconut Oil (important: increases absorption)
  • * Optional 1 tsp Honey for added sweetness

Directions:

Whisk all ingredients in a small saucepan. Bring to a simmer (don’t let it boil!) for about 5 minutes so all the flavors can melt together. Enjoy immediately!

 

2. Crispy Smashed Potatoes

 

Chelsea Lupkin

Chelsea Lupkin

Ingredients:

  • 1 lb small white potatoes
  • Olive oil
  • Parsley
  • Salt + Pepper

Directions:

  1. Fill a pot with salt water and add potatoes (make sure they’re covered).
  2. Bring to a boil and simmer for about 20 minutes (until tender)
  3. Drain water and let potatoes cool
  4. Arrange potatoes on a baking sheet, smash each potato with the bottom of a glass jar
  5. Drizzle olive oil, salt, and pepper
  6. Roast potatoes for 25-30 minutes (until golden and crispy as desired) at 450 F
  7. Flip potatoes halfway through
  8. Take out, and sprinkle chopped parsley on top

Optional Avocado Garlic Sauce for Dipping:

  • 1 large avocado
  • 1 large garlic clove
  • ½ tbsp. fresh lemon juice
  • ¼ cup soy-free Veganaise (or other vegan mayonnaise)
  • Sea salt + freshly ground black pepper to taste

Directions:

Mash all ingredients together and add any extra seasoning to fit your taste! (we love rosemary and a lemon/pepper seasoning)

 

3. Shredded Kale + Cranberry Salad with Pecan Parmesan

 

 Salad Ingredients:

  • 2 bunches organic Kale
  • 2 large garlic cloves
  • ¼ cup fresh lemon juice
  • 2-4 tbsp olive oil
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ½ cup dried cranberries

Pecan Parmesan Ingredients:

  • 1 cup toasted pecan halves
  • 1 ½ tbsp. nutritional yeast
  • 1 tbsp olive oil
  • 2 pinches sea salt

Directions:

  1. Toast pecans in preheated 300 F oven for 8-10 minutes
  2. Remove kale stems and finely chop leaves
  3. For the dressing: mince garlic and mix with lemon, oil, salt, and pepper.
  4. Toss dressing with chopped Kale
  5. For the Pecan Parmesan: chop pecans and combine with nutritional yeast, oil and salt
  6. Sprinkle Pecan Parmesan over salad and toss entire salad with Cranberries

 

4. Lentil Mushroom Walnut Balls by Oh She Glows

 

Oh She Glows

Oh She Glows

Ingredients:

  • 1/2 cup uncooked green lentils
  • 1 cup walnuts halves, finely chopped
  • 2 teaspoons extra virgin olive oil
  • 2 heaping cups finely chopped cremini mushrooms (one 8-oz package)
  • 3 large garlic cloves, minced
  • 1 cup finely chopped destemmed kale leaves
  • 1/3 cup dried cranberries, finely chopped
  • 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon sherry vinegar
  • 2 tablespoons ground flax + 3 tablespoons water
  • 1/2 cup gluten-free rolled oats, ground into a coarse flour
  • 1/2-3/4 teaspoon fine grain sea salt, to taste
  • Freshly ground black pepper, to taste

Directions:

  1. Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are tender, remove from heat and mash until it's a thick paste with some lentil pieces still intact. Set aside.
  2. Preheat oven to 325 F. Toast the chopped walnuts for 9-12 minutes. After toasting, increase oven temp to 350 F.
  3. In a very large skillet or wok, add oil, finely chopped mushrooms, and garlic. Season with salt. Sauté over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the kale, toasted walnuts, cranberries, herbs, and sherry vinegar. Stir until combined and continue cooking for another few minutes until the kale is wilted. Remove from heat and stir in the mashed lentils when ready.
  4. In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup oat flour until combined. Season with salt and pepper to taste. The mixture should be moist and sticky. If it's way too sticky, add a bit more oat flour. If it's dry, add another tbsp of water.
  5. Line a baking sheet with parchment paper. Shape lentil mixture into balls and pack tightly with your hands so they hold together. Place on baking sheet an inch or so apart. Repeat for the rest. If the mixture is too hot to handle, let it cool for a bit first and then proceed.
  6. Bake the lentil balls at 350 F for 15 minutes. Remove from oven, gently flip over, and bake for another 11-13 minutes, until golden and the outside is firm.

These pair amazingly with any cranberry sauce, or fruity sauce you already have in your kitchen. OR make a delicious Cranberry-Pear Sauce like Oh She Glows recommends :)

Cranberry-Pear Sauce

Ingredients:

  • 2 cups frozen or fresh cranberries
  • 1 ripe pear, peeled and finely chopped
  • 1/2 cup pure maple syrup
  • small pinch fine grain sea salt

Directions:

Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.

 

5. Vegan Pumpkin Pie

 

Ingredients:

  • 1¾ Cups or 1 14 oz Can Pureed Pumpkin (not pumpkin pie filling)
  • ¾ Cup Full Fat Coconut Milk (the kind in a can, shaken well before measuring)
  • ½ Cup Brown Sugar
  • ¼ Cup Cornstarch
  • ¼ Cup Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Pumpkin Pie Spice
  • ½ Teaspoon Salt
  • ½ Teaspoon Cinnamon
  • 1 vegan store bought pie crust OR make your own!

Directions:

  1. Preheat your oven to 350F (180C).
  2. Add all of the ingredients: the pureed pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, salt, and cinnamon to a blender or a large bowl. Mix well.
  3. Pour the pumpkin mixture into the uncooked pie crust in a 9" pie plate. Spread evenly.
  4. Bake for 60 minutes. Cool, then chill in fridge for a minimum of 4 hours until set, or overnight is best.

Mint Chocolate Chip Fudge Squares

@simplysarahswainson

Ingredients:

  • 6 @rickaroons mint chocolate flavor
  • ½ cup canned coconut milk
  • ½ cup chopped dark chocolate
  • 1tsp coconut oil
  • 1tsp vanilla extract
  • Pinch of salt

Directions

  1. Start by crumbling up all the Rickaroons and pressing those crumbs evenly into a  parchment paper lined 8” baking pan
  2. Set aside
  3. Add chocolate, coconut milk, oil, vanilla, and salt into a small pot and cook on medium heat until chocolate is completely melted and everything is combined
  4. Pour this chocolate mixture on top of the crust you made earlier
  5. Place into the fridge for a few hours, or until completely set
  6. Enjoy!

Chocolate Chip Donuts

@simplysarahswainson

Ingredients:

  • 1 cup almond flour
  • ½ cup of @rickaroons chocolate blonde flavor
  • ¼ almond milk
  • ¼ cup canned coconut milk
  • 1oz melted dark chocolate
  • ¼ tsp baking powder
  • Pinch of salt
  • 1 egg

Directions:

  1. Start by greasing a donut pan and preheating the oven to 350
  2. Add the almond flour, rickaroons, baking powder, salt, and milk into a blender
  3. Blend on high speed until well combined
  4. Scraped down sides of the blender, add in the egg and melted chocolate and blend on high again
  5. Once everything is well combined and no chunks remain, pour the mixture evenly into your pan
  6. Bake for 12-15 minutes, or until a toothpick comes out clean
  7. Allow to cool completely before removing from the pan or they will fall apart!
  8. Enjoy alone or with a side of almond milk

Pumpkin Spice Oat Muffins

@simplysarahswainson

Ingredients:

  • 1 cup oat flour
  • ½ cup almond milk
  • ½ cup @rickaroons pumpkin chocolate chip flavor
  • 1tbs molasses
  • 1tsp cinnamon
  • 1/8tsp baking soda
  • 1 egg

Directions:

  1. Preheat oven to 350 and prepare muffin pan with 9 liners
  2. Combine all ingredients except the egg into a blender or food processor
  3. Blend until well combined, scraping down the sides as needed
  4. Once everything is mixed, add in the egg and blend for 20-30 seconds or until the egg is well incorporated
  5. Pour mixture into the muffin liners, filling each one about ⅔ full
  6. It should make about 9
  7. Bake for 15min, or until a toothpick comes out cleans
  8. Recommended warmed up with almond butter or maple syrup
  9. Enjoy!

Pumpkin Chocolate Chip Energy balls

@simplysarahswainson

Ingredients:

  • 3 @rickaroons chocolate blonde flavor
  • ¼ cup canned pumpkin
  • ¼ roasted shelled pumpkin seeds
  • 3tbs @justins maple almond butter
  • ½ tbs pumpkin pie spice
  • ½ tbs coconut flour
  • 1/2 tbs ground flax seed
  • 1tsp maca powder
  • Crushed pecans for coating

Directions:

  1. Start by crumbling up the rickaroons into a small bowl
  2. Add in remaining ingredients and stir until well combined
  3. Use a tablespoon to scoop out the mixture and use your hands to roll into balls
  4. Roll ball around in crushed pecans until well coated, place on a wax paper lined baking sheet
  5. Repeat until all of the “dough” is sued
  6. Place baking sheet with the balls into freezer for about 30 minutes
  7. Remove balls from freezer and, if desired, place into muffin liners
  8. Store in fridge for up to five days
  9. Enjoy!

Banana Coconut Cookies

@simplysarahswainson

Ingredients:

  • 1 medium banana (mashed)
  • 3 @rickaroons Megaroons
  • ⅛ cup chopped walnuts
  • 1tbs crunchy peanut butter
  • 1tbs ground flax seed

Directions:

  1. Preheat oven to 350
  2. Mix all ingredients together until it forms a dough
  3. Using a tablespoon, scoop the dough onto a lined baking sheet
  4. Use your finger or fork to press the dough into a cookie shape
  5. Place baking sheet into the oven and bake the cookies for 13-15min, or until they turn a deep brown color
  6. Once they are finished baking, remove from the oven and place on a cooling rack
  7. Allow to cool completely before consuming or they will fall apart
  8. Top with extra peanut butter or even maple syrup
  9. Enjoy!