Learn how to make three different amazing vegan holiday desserts for this season! Today on #SaturdaySnackdown, Erin Riley-CarrascoPETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan over 50, shares her favorite vegan treats, Rocky Road Surprise, Chocolate Peppermint Bark, and Vanilla Winter “Nice” Cream. She also gives you some tips on saving money on the baking chocolate you use and gift ideas. Enjoy!
THREE VEGAN HOLIDAY DESSERTS IN ONE SHOW
Today on #SaturdaySnackdown, Erin made her favorite recipes for Dark Chocolate Peppermint Bark, Rocky Road Surprise, and Vanilla Winter “Nice Cream.” Each of these recipes takes less than 10-15 minutes to make (perfect for this busy time of year) including melting the chocolate, mixing all ingredients in the pan, and crushing the candy canes. Put melted mixtures in the fridge for 30 minutes to an hour, cut into pieces and ENJOY! For the Winter Nice Cream, simply buy your favorite vegan ice cream (Erin uses vanilla Soy from Trader Joes) and adds crushed Peppermint bark and a small bit of crush candy canes on top. She adds one or two small candy canes to the top scoop and you have a festive dessert! Every year, Erin fills cellophane bags with the vegan Rocky Road fudge and Peppermint Bark, ties festive bows, adds name tags and give to her friends for the Holiday Season and they LOVE it! Surprise someone you love with this incredibly delicious cruelty-free candy! ♥️?#veganfudge #veganchristmasdesserts #quickandeasyveganrecipes #nodairy #veganicecream #peppermintbark #veganchristmas #festivedesserts #vegangoodness #veganchocolate #SaturdaySnackdown#JaneUnchainedNews
All the ingredients for these three delicious holiday treats!
16 oz solid chocolate of your choice (Erin uses vegan Baker’s Chocolate or Semi-Sweet Morsels)
12 oz crushed candy canes
1 teaspoon peppermint extract
Recipe:
Place parchment in a cookie sheet or glass casserole dish
Place 12 oz candy canes in a ziplock plastic bag and then put another bag over that and zip. With a hammer, pulverize the candy canes into fine pieces. Save 1/4 cup of the crushed candy canes to put over mixture
In a pan, melt chocolate over medium flame. Stir in the crushed candy canes and one teaspoon of Peppermint Extract. Mix thoroughly.
Pour this mixture into the parchment filled baking sheet or casserole dish and spread evenly.
Add the 1/4 cup of crushed candy canes to the top of the mixture.
Place in the refrigerator for 30 minutes.
Take out and break into pieces
ROCKY ROAD SURPRISE
Ingredients:
16 oz chocolate of your choice (Erin uses vegan Baker’s Chocolate or Semi-Sweet Morsels)
1 cup organic peanut butter
1 cup Spanish Peanuts
1 bag of vegan marshmallows
Recipe:
Place parchment in a cookie sheet or glass casserole dish
Pour bag of marshmallows in the bottom and spread evenly.
In a pan, melt chocolate over medium flame. Stir in the 1 cup of peanut butter and Spanish Peanuts. Mix thoroughly.
Pour this mixture into the parchment filled baking sheet or casserole dish and spread evenly.
Place in the refrigerator for 1 hour.
Take out and cut into pieces
VANILLA WINTER ’NICE” CREAM
Ingredients:
Vanilla Soy Ice Cream
Finely crushed vegan peppermint bark
Finely crushed candy canes
1-2 small candy canes
Recipe:
Place 2-3 scoops of your favorite vanilla soy ice cream into a Holiday Themed bowl
Sprinkle crushed vegan peppermint bark and a small amount of crushed candy canes over the nice cream scoops
Top with one or two small candy canes
These Rocky Road Surprise treats look so delicious!
This Chocolate Peppermint Bark vegan holiday candy looks amazing. So festive!
Vanilla Winter Nice Cream is just perfect for the holidays!
Erin posing proudly with her delicious holiday treats!
