(Source: cookingwithplants.com)

Vegan Candy Cane Christmas Brownies

It’s official! The holiday season is just around the corner — and you know what that means. Lots and lots of rich, chocolatey plant-based baked goods.

These indulgent treats from Anja Cass of Cooking With Plants are as tasty as they are pretty. Make a batch (or two) to bring to your Christmas gatherings. Your vegan and nonvegan loved ones will thank you.

(Source: Carrie’s Camera/Shutterstock.com)

Vegan Candy Cane Christmas Brownies

Ingredients

Wet Ingredients

20 pitted dates, soaked for at least 1 hour in the juice of 1 lemon + water to cover.

1/2 cup of the reserved date soaking water.

2 tsp vanilla extract

1 1/2 tsp coarse celtic sea salt

1/2 cup maple syrup

Chocolate Mix

1 1/2 cups whole wheat flour

1/2 cup cocoa powder

1 tsp baking powder

1/2 cup plant milk of your choice

Coconut Whipped Cream

270 ml canned coconut cream

1 tsp vanilla extract

Topping

10 – 15 small candy canes

Instructions

Wet Mix

Place the pitted dates in a large bowl and cover them with the juice of 1 lemon and enough water to just cover all of the dates. Let them soak at room temperature for at least one hour. Once the dates have soaked, remove them from the liquid and transfer to a blender. Add half a cup of the soaking liquid to the blender. Add remaining vanilla extract, sea salt, and maple syrup to the blender and blend until smooth. Set aside.

Chocolate Mix

Preheat the oven to 175°C/350°F. Add the whole wheat flour, cocoa powder, and baking powder to a mixing bowl. Mix together well. To the mixing bowl, add the plant milk and the wet mixture from the blender. Stir until well combined. Pour mixture into a 20cm/8 inch square cake pan lined with non-stick parchment paper. Bake in preheated oven for 45 minutes. Let the brownies cool for several hours or overnight in the refrigerator.

Coconut Whipped Cream

Place the can of coconut cream in the refrigerator for several hours or overnight. This will bring the solids to the top of the can and the liquid to the bottom. When making the whipped cream, open the can from the bottom (liquid side). Pour off the liquid. (This can be reserved for use in other recipes or smoothies!) Place the firmed coconut cream into a mixing bowl. Add the vanilla extract and whip with an electric beater until fluffy. Set aside in fridge until brownies have cooled down completely.

Candy Cane Topping

If you are placing whole candy canes in your brownies, set aside 12 candy canes. Pulse the remaining candy canes in a blender or food processor to break into pieces. Alternatively, place them in a zip lock bag and crush with a rolling pin.

Assembly

Cut your brownies into 12 pieces — either as squares, rounds or christmas trees etc. Top with coconut whipped cream. Sprinkle crushed candy canes on top. Add a whole candy cane in each brownie if desired. Enjoy!

You can find this and other recipes from Anja on her blog as well as on her popular YouTube channel.