Frozen Hot Chocolate – Vegan

Vegan Frozen Hot Chocolate
I’m currently hanging out under some blankets and trying to get warm and here I am with a frozen hot chocolate recipe! Yesss frozen things. I love cold drinks so much more than I love hot drinks which is why this is has happened. I’d rather drink a frozen drink and freeze for the next hour than drink a warm drink and be nice and toasty. I was telling my sister about this recipe the other day and she asked me why I was making something cold because we live in a cold climate. I told her that I was thinking about all of you warm climate people (as well as myself being there with you). It’s true. If it’s 70 degrees then you’re more likely to want a nice refreshing drink that a regular hot chocolate, right?!

This frozen hot chocolate is so quick and easy to make. You can blend this up in about 5 minutes and drink it straight from the blender if you desire. That’s what I do. It’s a good time and it saves on dishes! The best. I’m always wanting quick and effortless treats and this is the perfect drink to make for both of those things!

Vegan Frozen Hot Chocolate
Frozen Hot Chocolate

serves 1-2

1/2 cup almond milk
1 tablespoon cacao powder
2 teaspoons hemp seeds
1 banana
1 medjool date

Blend together all ingredients in your blender. Serve, enjoy!

Iced Hot Chocolate Vegan

Coconut Snowmen – Raw Vegan

Raw Vegan Winter Snowmen
Snow is upon us. Well if you live in a climate that encounters seasons, then snow is upon you as well. If you don’t then please let me know so that I can come stay with you for the winter. But really, it’s time for it to snow! Which means sled riding, drinking warm drinks, and building snowmen. If you’re not really feeling motivated to actually go outside in a snow storm to build a snowman (like me) or you live in a beautiful warm and sunny place (unlike me) then these are so perfect for you!

They’re fun to make and quite easy to do as well. A perfect project for kids maybe?! I can’t say for sure because I don’t have any kids in my life. Just a large german shepherd that believes she is a human.
I can definitely say that they’re an great project for adults to do as well though. I had so much fun making these little guys and got so excited to see them come together into cute little snowmen. A fun and delicious project?! What an awesome thing! Let’s get to the recipe.

Raw Vegan Gluten Free Christmas Recipe
Coconut Snowmen

makes 6 snowmen

1 cup cashews
1/2 cup oats
1/2 cup sunflower seeds
1/2 cup dates
2 tablespoons coconut sugar
1 tablespoon coconut milk
1 teaspoon coconut oil
Drop of vanilla
1 cup shredded coconut

In your blender or food processor, blend together all ingredients except shredded coconut. Remove from blender and roll into 18 small/medium sized balls. Roll ball in shredded coconut. I made the eyes and mouth of my snowmen from little pieces of dates by just rolling them out. I made the nose from tiny pieces of carrots. The arms are stems of apples. The hats are made from pieces of chocolate. The buttons are pieces of sunflower seeds. You can use whatever you’d like and have available, or leave them as is! Stack them in threes, serve, and enjoy!

Vegan Snowball Recipe

Spiced Chocolate Cheesecake – Raw Vegan

Vegan Chocolate Cheesecake Gluten free
Oh man, you guys don’t know what you’re getting into when you make this recipe. It’s out of this world delicious. I was excited to make at least two different things to share with you guys today but that didn’t get to happen because I spent a lot of time on this little treat. Totally worth it. Plus there’s always tomorrow to make more awesome goodies. A fruit cake is in the future as well as a coconut flavored treat. Get excited!

Cheesecakes are one of my favorite things to make because they are so darn good and the possibilities are endless. Today I’m giving you a chocolate spiced cheesecake topped with coconut whipped cream, cherries, and pomegranate seeds. I stuck with red fruits because I’m trying to kick my Christmas spirit into full gear, so you could use any fruits you want. It’s your cheesecake, you make the rules!

Vegan Christmas Cheesecake
Spiced Chocolate Cheesecake

serves 8-10

1 cup dates
1 cup oats
1 teaspoon coconut oil

In your blender or food processor blend together all ingredients and press into a 6×10 pan or two 3×5 pans (that’s what I do). Set aside.

1 cup cashews, soaked 8 hours
1 cup dates
1 tablespoon coconut sugar
1 tablespoon coconut
1/2 teaspoon nutmeg

In your blender or food processor blend together all ingredients and pour into your pan.  Set aside.

1 cup cashews, soaked
1/2 cup dates
1/4 cup oats
1 tablespoon maple syrup
1 tablespoon cacao powder

In your blender or food processor blend together all ingredients and pour into your pan.

1 can full fat coconut milk
1/2 cup cherries, sliced
1/4 cup pomegranate seeds

Place the coconut milk upside down in the refrigerator for at least 24 hours. Remove from refrigerator and open, scooping out the whipped cream and topping the cheesecake with it. Top with cherries and pomegranate seeds. Serve, enjoy!

Gluten Free Spiced Chocolate Cheesecake

Gingerbread Blizzard – Vegan

Vegan Holiday Milkshake
Hi friends! Happy December! I’ve been dreaming of gingerbread themed things for a while now and I’m excited to share this recipe with you. One of the best ways to get into the Christmas spirit! I like to create my way into the Christmas spirit. No Christmas music for me. When you have to listen to it at work for 8 hours a day then it’s not exactly a good time! What’s your favorite way to get into the Christmas mood?! Let me know! Give me some fun ideas!

For the next few weeks we’re going full on Christmas recipes here at Create N Plate so prepare yourselves! I need to kick it into gear here and plan on dedicating two full days in the near future to making a ton of recipes to get us through the month before things get too busy. Get ready!
So on to this recipe; I made the little gingerbread bits out of the gingerbread cookies that I made last year. You could use the leftover dough to snack on or save for future blizzards. The possibilities are endless! Then I added some sweet and sugary banana ice cream and magic happened. So great. Try it out and let me know how it goes!

Vegan Gingerbread Blizzard
Gingerbread Blizzard

serves 1-2

1 cup dates
1/2 cup oats
2 tablespoon unsulfured molasses
1/2 tablespoon cinnamon
2 teaspoons ginger
1 teaspoon cloves

In your blender or food processor blend together all ingredients. Remove from blender and roll into medium sized balls. Set aside.

3 frozen bananas
2 gingerbread balls
1 medjool date
1/4 cup coconut water
1 teaspoon coconut sugar

Blend together all ingredients. Pour into a glass and top with remaining gingerbread balls. Serve, enjoy!

Chocolate Pumpkin Truffles – Vegan

Pumpkin Truffles Vegan
Hi friends! How are you? Long time no post! I’ve been pretty busy with real life stuff lately but I wanted to share one last pumpkin themed recipe with you all! Since tomorrow is Thanksgiving for all of us Americans, I spent a long time in the kitchen and grocery store today and loved every second of it! (Except doing dishes, that’s definitely not something that I love.) You can check out more of what I made and am going to eat tomorrow on my Instagram! I want to see what you guys make too so tag me in all of your goodies and we can be excited about it together. Woo!

On to these Chocolate Pumpkin Truffles… So I had a bunch of cashews soaking overnight to use in this recipe. Well Roxy, my dog, must have gotten hungry and ate about 2 cups of cashews. Such a bad dog! I had no more cashews so I had to compromise and added in some other nuts and seeds. Totally made it work! Creamy pumpkin center, chocolate, and a gooey date sauce combined together for a perfect fall treat! Let’s get to it.

Vegan Pumpkin Truffles
Chocolate Pumpkin Truffles

makes 10-12 truffles

Pumpkin Center
1/2 cup almonds, soaked
1/2 cup cashews, soaked
1/2 cup sunflower seeds, soaked
1/4 cup pumpkin
2 tablespoons maple syrup
1 tablespoon coconut water
1 teaspoon pumpkin pie spice

Combine all ingredients in your blender or food processor. Blend together ingredients until smooth. Scoop out medium sized balls on parchment paper lined cookie sheets. Place in freezer for 1 hour.

1/4 cup coconut oil, melted
3 tablespoons cacao powder
1 tablespoon maple syrup

Mix together ingredients. Remove pumpkin balls from freezer and coat with chocolate. Place on parchment paper and put back in freezer.

Date Coating:
1 and 1/2 cup dates
1 tablespoon coconut water
1 tablespoon oats
1 teaspoon maple syrup

Blend together all ingredients in blender or food processor. Remove chocolate pumpkin balls from freezer and coat with date mixture. Roll in pumpkin seeds or top with cacao powder if desired. Serve, enjoy!

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