Vegan Holiday Baking with Oats & Ivy

 With the holidays comes the perfect time to brush up on your baking skills and try a few new recipes to share with your friends and family. So this year, why not try these great vegan recipes from Oats & Ivy that are bound to be crowd pleasers this holiday season. For more baking ideas like this, visit their flagship store in Liberty Village or online at

Oh-So Creamy Hot Chocolate
1 cup cashew milk
1 tbsp raw cocoa powder
1 tbsp vegan chocolate chips
1 tbsp of coconut sugar
1 tbsp coconut cream
Pinch of cayenne
Pinch of cinnamon

1. Heat cashew milk in a saucepan on medium heat.
2. Once milk is warm, add all other ingredients Stir to combine.
3. Heat until desired temperature has been reach.
4. Pour and serve.
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Ginger Molasses Cookies
1 cup almond butter
3 tbsp blackstrap molasses.
2 chia eggs
1 tbsp freshly grated ginger
¾ cup coconut sugar
¼ cup almond flour
1 tsp ground ginger
1 tsp cinnamon
1/8 tsp nutmeg
½ tsp sea salt
Pinch of cloves
Pinch of black pepper

1. Mix 2 tsbsp of chic seeds with 6 tbsp of chia seeds with 6 tbsp of water. Let sit and stir occasionally until texture is gooey and gel like.
2 .Line a baking sheet with parchment paper. Preheat oven to 350 degrees.
3. In a bowl, mix together almond butter, molasses, chia eggs and grated ginger, until smooth.
4. In a spate bow, mix together all dry ingredients.
5. Using a cookie scoop, or spoon, drop the dough 2 inches apart on the baking sheet.
6. Bake cookies for about 8 minutes. The cookies will puff up during baking but will flatten and crackle as they cool.
7. Cool on baking sheets, as this will allow the cookies to firm up.
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