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1 In Christmas/ food

Dairy Free Chocolate Hazelnut Liqueur

Dairy Free Chocolate Hazelnut Liqueur

I recently whipped up this recipe as I needed a dairy free chocolate hazelnut liqueur for my Christmas truffle recipe.

This tastes delish in a glass over ice as a dessert nightcap or drink warm for a boozy chocolate hazelnut hot cocoa. (It’s also really good in a nice mug of coffee too!) The best part is this recipe is dairy free so it’s perfect if you can’t have dairy, are plant-based or vegan.

Dairy Free Chocolate Hazelnut Liqueur

Ingredients:

  • 1 1/2 cups dairy free hazelnut spread
  • 1 cup vegan chocolate chips
  • 1/2 cup sugar
  • 2 cups dairy free cream (I used Oatly.)
  • 1 1/2 cups vodka

Directions:

  1. In a pot, pour the chocolate chips, hazelnut spread, cream and sugar.
  2. Heat and whisk often until completely melted and combined.
  3. Whisk in the vodka.
  4. Pour in a mug and drink warm for a boozy hot chocolate. Or allow to cool and pour into a glass bottle. Keep chilled and shake well before using. Works well in coffee or as an after dinner dessert drink.

Click here for my chocolate truffle recipe using this chocolate hazelnut liqueur.

dairy free chocolate hazelnut liqueur

Dairy Free Chocolate Hazelnut Liqueur

This dairy free chocolate hazelnut liqueur is the perfect holiday recipe! Enjoy warm as an adult hot chocolate or serve chilled over ice as an after dinner dessert drink. It's also a great addition in my chocolate truffle recipe!
Prep Time 10 mins
Course Dessert, Drinks
Servings 1 bottle

Ingredients
  

  • 1 1/2 cups dairy free hazelnut spread
  • 1 cup vegan chocolate chips
  • 1/2 cup sugar
  • 2 cups dairy free creamer
  • 1 1/2 cups vodka

Instructions
 

  • In a pot, pour the chocolate chips, hazelnut spread, cream and sugar.
  • Heat and whisk often until completely melted and combined.
  • Whisk in the vodka.
  • Pour in a mug and drink warm for a boozy hot chocolate. Or allow to cool and pour into a glass bottle. Keep chilled and shake well before using. Works well in coffee or as an after dinner dessert drink.
Keyword cocktails, dairy free, holiday recipes, vegan

For more holiday recipes check out

My Homemade Irish Cream

Boozy Chocolate Hazelnut Truffles

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Dairy Free Chocolate Hazelnut Liqueur

2 In Christmas/ food

Boozy Chocolate Hazelnut Truffles and more Christmas Cookie Recipes

Boozy chocolate hazelnut truffles and more Christmas cookie recipes

Today I’m sharing my Boozy Chocolate Hazelnut Truffles and more Christmas cookie recipes from some of my friends. (Be sure to follow over on my Instagram too!) My favorite Christmas memory is for sure holiday baking and all the Christmas cookies. My mom used to do a cookie swap every year with her girlfriends. She would make a bunch of cookies ahead of time and pop them in the freezer. My sisters and I knew where they were and we’d go down and sneak some when no one was looking. One year, my mom went to go to her cookie swap and all the cookies were gone! She had to make over 6 dozen cookies last minute, needless to say she wasn’t happy but we laugh about it now.

These chocolate hazelnut truffles are dairy free and made with my homemade Chocolate Hazelnut Liqueur.  They’re super rich and decadent and make great homemade gifts too!

Boozy Chocolate Hazlenut Truffles dairy free

Scroll down for my printable recipe and be sure to check out the other Christmas cookie recipes from my friends!

Boozy Chocolate Hazelnut Truffles

Click here for my homemade chocolate hazelnut liqueur that you can make ahead of time!

Boozy Chocolate Hazelnut Truffles and more Christmas Cookie Recipes

Boozy Chocolate Hazelnut Truffles

These boozy chocolate hazelnut truffles are made with my homemade chocoloate hazelnut liqueur. They are super rich and decadent and also makes great gifts for people throughout the holidays as well! This is a dairy free recipe so perfect if you are vegan or plant-based.
5 from 1 vote
4 hrs
Course Dessert
Servings 2 dozen truffles

Ingredients
  

  • 1 1/2 cups vegan chocolate chips
  • 2 1/3 cups vegan butter
  • 1/2 cup my homemade chocolate hazelnut liqueur (you can also omit)
  • 1/4 cup soft silken tofu
  • confectioners sugar, cocoa powder, chopped nuts, chopped candy canes (option for rolling the truffles in)

Instructions
 

  • In a microwave safe bowl, combine the chocolate chips and butter. Heat on 30 second intervals, stopping to mix well in between, continue until completely melted.
  • Once melted, pour in the liqueur, stirring well.
  • Add in the tofu and blend using an immersion blender.
  • Pop in the fridge for about 3 hours so that it can thicken up and solidify.
  • Once the mixture is firm, take out of the refrigerator and start rolling into balls.
  • Prepare a few bowls of chopped candy canes, chopped nuts, powdered sugar, cocoa powder or whatever you choose for topping your truffles.
  • Roll your chocolate truffles into the toppings.
  • Store in an airtight container in the freezer until ready to serve. Once serving, serve chilled as they become soft at room temp.
Keyword Christmas, cookies, dairy free, holiday recipes

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dairy free boozy chocolate hazelnut truffles

Check out these other Christmas Cookie Recipes from my friends:

Christmas Sugar Cookies from The Pursuit of Pink

The Best Christmas Sugar Cookie

Chocolate Chip Peppermint Cookies from The Okayest Moms

Chocolate chip Peppermint Cookies

Vegan White Chocolate Macadamia Nut Cookies from The Urben Life

dairy free white chocolate chip macadamia nut cookies

Gingersnap Cookies from Aratari at Home

Gingersnap Cookies and More Christmas Cookie Recipes

Caitlin Houston’s Best Christmas Cookies Ever

Best Christmas Cookie Recipes

Frosted Holiday Sugar Cookie Bars by Tonya Michelle

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4 In food

Sweet potato casserole and other Thanksgiving recipes

Sweet Potato Casserole and other Thanksgiving recipes

Thanksgiving is probably one of my most favorite holidays ever! For me, it’s all about the sides and the leftover sandwiches the next day.  This sweet potato casserole is my favorite and something I look forward to all year long. I’ve lightened this recipe up, and it’s perfect for those who are dairy free or vegan. Scroll down for my sweet potato casserole and some other Thanksgiving recipes to bring to your table.

Sweet Potato Casserole

Ingredients:

  • 4-5 sweet potatoes cubed
  • 2/3 cups milk of choice (I used oat milk)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 tbsp vegan butter
  • 1 1/2 cups chopped pecans
  • 1/2 cup brown sugar
  • 1 tbsp flour
  • 1 cup Dandies vegan marshmallows (optional)

Directions:

  1. Start by peeling and chopping your sweet potato. Place in a pot of boiling water and cook until tender (can pierce easily with a fork).
  2. Remove from heat and strain the water from the potatoes in a colander.
  3. Place your potatoes, milk, vanilla extract and cinnamon in a bowl or your Kitchen Aid and mix until pureed.
  4. Transfer the sweet potato puree into a prepared baking dish and put to the side.
  5. In a separate bowl, mix together your pecans, brown sugar, flour and a dash of salt.
  6. Add in your melted butter to the nut and sugar mixture and combine. This will be your topping.
  7. Spread the nut topping over the top of the sweet potatoes. Cover with aluminum foil and bake on 350 for 20-25 minutes.
  8. Optional – before serving, add some marshmallows. (I found these vegan ones!) I make a few strips on top with the marshmallows so that way those who don’t like them can have without.
  9. Bake in the oven before serving uncovered for an additional 15-20 minutes or until the tops of the marshmallows and pecans are golden brown.
Sweet Potato Casserole and other Thanksgiving recipes

Vegan, dairy free sweet potato casserole

This sweet potato casserole is my favorite Thanksgiving dish! Sharing my recipe below and it's perfect for those who are vegan or dairy free.
5 from 3 votes
Prep Time 30 mins
Cook Time 35 mins
Course Side Dish
Servings 8 people

Ingredients
  

  • 4-5 sweet potatoes peeled and cubed
  • 2/3 cups milk of choice (I use oat milk)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 tbsp vegan butter
  • 1 1/2 cups pecans chopped
  • 1/2 cup brown sugar
  • 1 tbsp flour
  • 1 cup Dandies vegan marshmallows optional

Instructions
 

  • Start by peeling and chopping your sweet potatoes. Place in a pot of boiling water and cook until tender (can easily pierce with a fork).
  • Remove from heat and strain the water from the potatoes in a colander.
  • Place your potatoes, milk, vanilla extract and cinnamon in a bowl or Kitchen Aid and mix until pureed.
  • Transfer the sweet potato puree into a prepared baking dish and put to the side.
  • In a separate bowl, mix together the pecans, brown sugar, flour and a dash of salt.
  • Add in the melted butter to the nut and sugar mixture and combine. This will be the topping.
  • Spread the nut topping over the top of the sweet potato puree. Cover with aluminum foil and bake on 350 for 20-25 minutes.
  • Optional - before serving, add some marshmallows. I make a few strips on top with the marshmallows so that those who want to have without can enjoy.
  • Bake in the oven before serving uncovered until the tops of the marshmallows and pecans are golden brown.
Keyword dairy free, sweet potato casserole, Thanksgiving, vegan

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Sweet potato casserole and other Thanksgiving recipes, vegan dairy free

And be sure to check out this easy

Thanksgiving place setting idea for your table!

Easy Thanksgiving place setting idea

And for more Thanksgiving recipes, check out:

Cranberry Fluff Salad with Pineapple

Sweet potato casserole and other Thanksgiving recipes, vegan, dairy free

Dairy Free Green Bean Casserole

Dairy Free Green Bean Casserole

These Festive Sweet Potato Pop Tarts

Festive Sweet Potato Pop Tarts

 

World’s Best Pumpkin Pie

World's Best Pumpkin Pie

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1 In food/ Recipes

Easy Plant Based Dairy Free Roasted Vegetable Soup

Easy Plant Based, Dairy Free Roasted Vegetable Soup

This is the easiest plant based, dairy free, roasted vegetable soup you will ever make! It’s a quick weeknight meal and a great way to use up all of the vegetables in your fridge. Honestly the more colorful the better! (It may not look the prettiest when it’s all said and done but soooo many good vitamins and nutrients for you!) And even better, there’s like no measuring involved. Serve with some warm, crusty bread.

 

Easy Plant Based Dairy Free Roasted Vegetable Soup

Ingredients:

  • 4-5 cups of roughly chopped veggies (any kind, whatever is in your fridge).
  • chopped garlic
  • olive oil
  • salt/pepper
  • milk of your choice (I used coconut)
  • nutritional yeast
  • sage/thyme (optional)

Directions:

  1. Preheat your oven to 400 degrees.
  2. Place your chopped veggies on a large baking sheet.
  3. Add some chopped garlic, drizzle with olive oil, sprinkle some salt and pepper then toss until evenly coated.
  4. Bake for about 30 minutes until the veggies look nicely roasted.
  5. Remove from the oven and pour into a large sauce pot.
  6. Pour in your milk of choice, covering the top of the veggies.
  7. Using an immersion blender, blend until smooth. If you like your soup less chunky add more milk.
  8. Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those cozy thanksgiving flavors, sprinkle in some sage and thyme too!
  9. Serve with warm crusty bread or top with pasta (the boy’s favorite).

Easy Plant Based Dairy Free Roasted Vegetable soup

Easiest plant based, dairy free roasted vegetable soup

Showing you how easy it is to make in this video over on my Instagram-

Click to watch!

Easy Plant Based, Dairy Free Roasted Vegetable Soup

Easy Plant Based Dairy Free Roasted Vegetable Soup

This is the easiest plant based dairy free raosted vegetable soup you will ever make! Throw in whatever vegetables you have in the fridge, roast to lock in more flavor and serve in a big bowl with crusty bread.
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, Main Course, Side Dish, Soup

Ingredients
  

  • 5 cups chopped vegetables
  • chopped garlic
  • olive oil
  • salt/pepper
  • milk of choice (I used coconut)
  • nutritional yeast
  • sage/thyme optional

Instructions
 

  • Preheat your oven to 400 degrees.
  • Place your chopped veggies on a large baking sheet.
  • Add some chopped garlic, drizzle with olive oil, sprinkle with salt and pepper and lightly toss until evenly coated.
  • Bake in the oven for about 30 minutes until the veggies are nicely roasted.
  • Remove from the oven and pour into a large sauce pot.
  • Pour in your milk of choice, covering the top of the veggies.
  • Using an immersion blender, blend until smooth. If your like your soup less chunky, add more milk as desired.
  • Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those warm flavors of Thanksgiving, add in some sage and thyme too!
  • Serve with crusty warm bread or top with pasta (the boy's fave).
Keyword dairy free, plant based, soup, vegan

For more plant based recipes check out:

Harvest Grain Bowl

Crockpot Butternut Squash Soup

Another one of my favorite soups, although not plant based

Tomato Spinach Tortellini Soup

 

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Be sure to pin this recipe for later

Easy Plant Based, Dairy Free, Roasted Vegetable soup