VegNews-Holiday_2019

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VEGNEWS.COM^ VegNews 59


warm part of the kitchen for a second rise, 1
hour, until cinnamon rolls have expanded.



  1. While rolls rise, preheat oven to
    375 degrees. When rolls have risen,
    bake for 20 to 25 minutes, or until lightly
    browned. Let cinnamon rolls cool for
    10 minutes before glazing. For the glaze,
    in a small bowl, whisk powdered sugar
    and almond milk until smooth. Drizzle
    glaze over rolls and serve warm or at
    room temperature.


Peppermint Fudge


Customize our fudge by swapping out
peppermint extract and candy canes with
walnuts and mini vegan marshmallows for
a rocky road-inspired holiday confection.


Makes 16 squares


1 cup canned full-fat coconut milk,
shaken well before measuring
3 cups vegan semisweet
chocolate chips
1 teaspoon peppermint extract
3 cups powdered sugar


1 / 3 cup unsweetened cocoa powder
1 / 2 cup crushed vegan candy canes
or mints



  1. Line an 8-inch square pan with foil,
    covering all sides and wrapping over edges.

  2. In a small saucepan over medium heat,
    warm coconut milk until almost boiling.
    Add chocolate chips and reduce heat to
    low. Let simmer, stirring occasionally, until
    chocolate is melted and mixture is smooth.
    Remove from heat and whisk in peppermint
    extract. Set aside.

  3. In the bowl of a stand mixer, whisk
    powdered sugar and cocoa powder.
    Add chocolate mixture and beat until all
    ingredients are incorporated and batter
    is smooth.

  4. Spread fudge evenly into prepared
    pan. Top with crushed candy canes or
    mints, gently pressing pieces into top


CHEF’S TIP
If your kitchen is cold, when ready
for the dough to rise, heat oven
to 200 degrees, then turn off.
Place covered bowl of dough in oven
and let sit until doubled in size.
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