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Greek Style Gingerbread Cookies (NO CHILL, NO SPREAD)

Mavrodaphne wine adds a Greek twist to an all-time favorite Christmas cookie! These gingerbread cookies are slightly crunchy on the outside and chewy inside. They are easy to make and hold their shape perfectly. This recipe is also a real time-saver because you don’t need to chill the dough! 

greek gingerbread cookies on a wooden tray surrounded by christmas decorations on a red satin cloth

Nothing says Christmas like gingerbread cookies! I make them together with the traditional Greek christmas cookies, Melomakarona and Kourabiedes. They also make really nice gifts, too, because they keep so well!

This year, though, I wanted to experiment and make something we could also have during the Orthodox Christian Nativity fast, which is mostly vegan. So, this recipe is vegan, although you could adapt it for non-vegans, as well. For example, you could use regular butter instead of vegan butter/margarine, or regular milk instead of vegan/plant-based milk.

I introduced a Greek flavor to this recipe by adding some Mavrodaphne wine. In my opinion, the result is extraordinary! 

Mavrodaphne wine gives these cookies a beautiful subtle flavor. It really pairs well with the spices, too! It’s a unique flavor combination!

grek gingerbread cookies on a plate with a candy cane and candle in the background

WHAT MAKES THIS RECIPE STAND OUT FROM TRADITIONAL ONES:

  • NO CHILLING REQUIRED! Unlike classic gingerbread cookie recipes where you need to chill the dough, this recipe is pretty quick and convenient because you don’t have to do that. Just roll it out, cut out the cookies and bake! It’s a HUGE timesaver! How many of us actually have a couple of hours to spare to wait for the dough to chill??
  • You don’t need a stand mixer OR a hand mixer! No creaming the butter and sugar here! You just fold the dry ingredients into the wet ones! It really couldn’t be any easier than that!
  • You don’t have to flour your work surface or rolling pin! Just roll out the dough between 2 sheets of parchment paper. No extra flour, no mess, no fuss! This also makes cleanup a breeze! 
  • Amazing dough! The dough is a DREAM to work with! It doesn’t even crack while you roll it out (*check out the picture tutorial below)!
  • The cookies DO NOT spread! The cookies really hold their shape well. They don’t really puff up or spread at all. I took pictures of the cookies before and after I baked them. As you can see, there’s not much of a difference – they really maintained their shape! Check out the photos below!

greek gingerbread cookies on tray before and after baking

FREQUENTLY ASKED QUESTIONS

What is Mavrodaphne wine?

Mavrodaphne wine is a traditional Greek wine. It’s sweet and dark brownish red in color. It’s also known as a dessert wine, similar to Port. It’s most commonly made from a dark grape variety from the Peloponnese, an area in Greece that is famous for its wine-making since ancient times. It is an excellent aperitif, but it’s also used in cooking and baking today.

What does Mavrodaphne wine taste like?

Mavrodaphne wine has a unique exotic aroma and flavor. It’s rich and sweet with subtle hints of caramelized raisins.

Can I omit the wine?

Of course! If you don’t want any alcohol, you could easily replace the Mavrodaphne wine with regular milk or a plant-based, non-dairy milk for a vegan option.

What’s a good substitute for molasses?

If you don’t have molasses, you could replace it with equal amounts of good-quality honey. The taste will be different, though, as molasses has a very distinct flavor. I’ve made these cookies with honey and they were much lighter in flavor, but I much prefer them made with molasses! Molasses and Mavrodaphne wine really compliment each other!

Can I freeze the dough?

Yes! Just wrap the dough in some plastic wrap and then put it in a freezer-safe container. You can freeze the dough for about a month.

Can I make these cookies crunchy?

Sure! There are 2 ways to get crunchier cookies. You could either roll the dough really thin before cutting them out and baking them. Or, you can bake them a few minutes longer.

How long will these cookies stay fresh?

These cookies will last for about 2 ½ weeks in an airtight container.

How do you store these cookies?

I store them in an airtight container. You could also put a small piece of parchment paper between each cookie to prevent them from sticking together.

Can I freeze these  cookies?

Yes! I always freeze my cookies undecorated. I wrap each cookie in plastic wrap and then I put them in a freezer-safe container. You can store them in the freezer for a couple of months.

WHAT YOU’LL NEED:

  • Flour: I  use all-purpose flour. 
  • Margarine: I always use block margarine, not the spreadable tub kind because there’s too much moisture in it. Margarine makes the dough really pliable. If you want, you could use vegan butter or regular butter.
  • Mavrodaphne wine : This is the secret ingredient! If you don’t have it, you could omit it from the recipe, but it will have a different flavor. I’ve tried it with and without the Mavrodaphne wine and it’s still delicious, but the Mavrodaphne wine really gives it a richer flavor!
  • Spices: I use a combination of cinnamon, nutmeg, cloves, and ginger, of course!
  • Sweeteners: I use molasses and dark brown sugar.
  • Salt: I use a little to boost the flavors.
  • For the Eggless Icing I use powdered sugar, cornstarch, and some milk.

5 IMPORTANT SUPER TIPS! 

SUPER TIP #1: MAKING THE DOUGH 

In the recipe, I started off with 2 ½ cups flour and ended up adding ½ cup more to get the right consistency. You should just add enough flour, a little at a time, until it comes together and doesn’t stick to your hands. This dough should be thick enough to pick up and hold in your hand (see the picture tutorial below). 

SUPER TIP #2: PREP YOUR COOKIE CUTTERS 

Have a small bowl of flour nearby and dip each cookie cutter in it before placing it on the dough to cut out shapes. This will help prevent any dough from sticking to the cookie cutters.

SUPER TIP #3: HOW TO MAKE USE OF AS MUCH DOUGH AS POSSIBLE

Whenever I make these cookies (or any cut out cookies), I need to use up as much dough as I possibly can, because I don’t want to roll it out too many times, as this would risk overworking the dough. If you overwork the dough, it can make the cookies tough and hard.

Here’s what I do to avoid this:

After I roll out the dough, I place my cookie cutters as close together as I can. That way I make use of as much dough as possible because I have fewer scraps to re-roll.

SUPER TIP #4: HOW TO PREVENT THE COOKIES FROM SPREADING WHILE BAKING

I don’t use any baking powder or baking soda in this recipe, so they aren’t very light and airy. However, I found that omitting the leaveners made a stronger cookie – perfect for packing and shipping them without sacrificing the flavor.

SUPER TIP #5: HOW TO PREVENT THE COOKIES FROM LOSING THEIR SHAPE WHEN TRANSFERRING THEM TO A BAKING SHEET

Here’s a trick I do that keeps the cookies from falling apart or getting misshapen when I transfer them onto a baking sheet! It’s really simple! 

First, cut some parchment paper the same size as your baking sheet.

Place your dough on top of the parchment paper and then place another sheet of parchment paper on top of the dough. If you want, you could use plastic wrap on top, instead.

Roll out the dough to your desired thickness.

Then LIFT OR SLIDE the entire sheet of parchment paper onto your baking sheet.

Remove the top parchment paper & cut out your shapes with your cookie cutters.

Then carefully remove all the scraps.

Voila! 

This trick is perfect for whenever you’re making really intricate cookies, too, because you don’t touch the cookies at all!

HOW TO MAKE THESE GREEK STYLE GINGERBREAD COOKIES

greekgingerbreadcookiessteps1-3

greekgingerbreadcookiessteps4-5

ABOUT THIS EGGLESS ICING

This eggless icing isn’t runny like a glaze, it’s much, much thicker.

The reason why I wanted to make it thick is because I wanted to make detailed designs on the cookies, like I would with royal icing. However, whenever I made regular glazes (which are great to use in squeeze bottles), the design would often spread on the cookie. 

This was never a big deal for me when I made really big cookies, but for smaller ones, I could never get the intricate details I wanted and I didn’t want to make traditional royal icing because it uses egg whites.

So, after a lot of experimenting, I came up with this eggless, vegan icing. 

One thing to keep in mind with this icing is that it’s really thick. As a result, it doesn’t spread on the cookie and the design dries hard. The consistency needs to be so thick that it won’t come off the spoon unless you shake it off! 

Then you can use a pastry bag to decorate the cookies. I used a Wilton tip #4 for the cookies in the pictures.

Here’s a picture tutorial:

HOW TO MAKE EGGLESS ICING

eggless icing four steps

MORE TIPS FOR SUCCESS

  • The size of the cookies will affect the overall baking time. Smaller cookies will need less time as opposed to larger ones.
  • Don’t bake them longer than 10 minutes unless you want really crunchy cookies. The cookies will harden as they cool on the baking sheet.
  • The egg free icing can be colored. I would suggest using a thick gel paste, so it doesn’t affect the consistency of the icing. I use Wilton gel food coloring. You only need a really tiny amount. Start off with a small amount using a toothpick.

greek gingerbread cookies on a wooden table with some kitchen twine

MORE CHRISTMAS RECIPES!

Let me know how these Greek style gingerbread cookies turn out for you in the comments below! I’d love to hear from you!

Have a Merry Christmas!

~Voula

Greek Style Gingerbread Cookies (NO CHILL, NO SPREAD)

Mavrodaphne wine adds a Greek twist to an all-time favorite Christmas cookie! These gingerbread cookies are slightly crunchy on the outside and chewy inside. They are easy to make and hold their shape perfectly. This recipe is also a real time-saver because you don’t need to chill the dough! 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: greek, gingerbread, vegan, cookies, Christmas, holidays, mavrodaphne wine, eggles icing, icing
Servings: 30 cookies, approximately*

Ingredients

For the cookies

  • 2 ½ cups (254 g / 9 oz) all purpose flour (+ up to ½ cup more if needed)
  • 1 teaspoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • ½  teaspoon ground nutmeg
  • ¼  teaspoon salt
  • ½ cups (113 g / 4 oz) block margarine (not spreadable kind)  
  • ¾ cup (150 g / 5.3 oz) packed brown sugar
  • ¼ cup molasses
  • ¼ cup (4 tablespoons / 2 fl oz) mavrodaphne wine

For the eggless icing

  • ½ cup (60 g / 2.1 oz) powdered sugar
  • 1 tablespoon cornstarch
  • 1-2 teaspoons vegan/plant-based milk

Instructions

For the cookies

  • In a large bowl, sift the flour, salt and spices together. Set aside.
  • In a saucepan, add the margarine, sugar, molasses and wine and whisk everything together over low heat until the margarine melts and the sugar is dissolved. Set aside to cool.
  • Add the dry ingredients to the wet ones (I start byusing a spatula & then I use my hands). If the mixture is too wet, add more flour, about ¼ cup at a time, until it comes together and doesn’t stick to your hands. You may need up to ½ cup more to get the right consistency. The dough should be just stiff enough to pick up and hold in your hand (see the picture tutorial in the post). Don’t overwork the dough.
  • Meanwhile, preheat the oven to 350° F / 180° C.
  • Place the dough between two sheets of parchment paper and roll it out to your desired thickness (I roll out mine about ¼ inch / 0.5 cm thick).
  • Then lift or slide the entire sheet of parchment paper onto your baking sheet.
  • Dip your cookie cutter in some flour.
  • Remove the top parchment paper and cut out different shapes as close as possible.
  • Carefully remove all the dough scraps.
  • Repeat with the remaining dough.
  • Bake the cookies for 8-10 minutes.
  • Allow cookies to cool completely before decorating with icing.

For the eggless icing

  • Mix the powdered sugar and cornstarch together in a small bowl.
  • Stir in the milk, a FEW DROPS at a time, until it’s smooth, but thick. Use the back of the spoon to remove any lumps. If necessary, add more milk or powdered sugar to get the right consistency. If you accidentally add too much milk, just add more powdered sugar. The consistency is perfect when the icing doesn’t fall off the spoon unless you shake it off (see the picture tutorial in the post).
  • Put the icing in a pastry bag fitted with a tip and decorate.
  • Allow the icing to dry, about 1 ½ - 2 hours.
  • Store the cookies in an airtight container for about 2 ½ weeks.
  • Enjoy!

Notes

  • The number of cookies will depend on the size of your cookie cutters.
  • If you bake these cookies longer than 10 minutes, they become harder and crunchier.
  • The cookies harden as they cool on the baking sheet. 
Freezing Options
  • The dough can be frozen for up to a month. Just wrap it in some plastic wrap and then put it in a freezer-safe container. 
  • Undecorated cookies can be frozen for a couple of months. Just wrap each cookie in plastic wrap and then put them in a freezer-safe container. 
© Pastry Wishes
Adapted from  https://www.hotforfoodblog.com/recipes/2014/11/06/gingerbread-snowflakes/

Chocolate Pomegranate Bark

This dark chocolate pomegranate bark is the perfect indulgent sweet treat! It’s easy to make and only has 3 ingredients! This festive bark would also make a beautiful edible Christmas gift!

chocolate pomegranate bark broken into pieces

I really love making this chocolate bark around Christmas. There are so many things you can do with it! It’s a nice little snack, but it also looks great on a holiday platter, too!

It has an amazing combination of flavors: dark chocolate + pomegranate! Dark chocolate goes so well with pomegranate!  If you haven’t tried it before, you really should! It’s amazing!

What does this chocolate Pomegranate bark taste like?

This bark has a crunchy texture, but the best part is when you bite into the pomegranate seeds! The contrast between the crunchy chocolate and the juicy pomegranate seeds is incredible! It just melts in your mouth! The pistachios give a nice salty undertone!

This Chocolate Pomegranate Bark is

SO simple to make.

made with only 3 ingredients.

a no-bake dessert.

ready in less than an hour.

colorful and festive with ruby red pomegranate seeds and green pistachios.

low in sugar!

vegan friendly!

an ideal homemade gift!

absolutely delicious!

chocolate pomegrante pistachio bark pieces stacked in a pile

FREQUENTLY ASKED QUESTIONS

What kind of chocolate can I use?

You can use your favorite kind of chocolate, milk, dark, or white! The only thing I would avoid is using chocolate chips because they’re not really ideal for melting. Use high quality chocolate bars, like bittersweet chocolate. For this recipe, I use couverture chocolate.

What kind of mix-ins and toppings can I use?

The options are endless! You can get really creative! Here are a few ideas:

Dried fruit will not only add sweetness, of course, but it will also add a nice, chewy texture. You could try raisins, chopped mango, or figs.

Nuts and seeds always go great with chocolate. I personally love pistachios, walnuts, almonds and sesame seeds. Caramelized nuts would be great, too! Nuts and seeds also add a nice crunch.

Other add-ins you could try are sea salt, crushed candy canes or pretzels, mini marshmallows, or shredded coconut.

White chocolate can be used to make gorgeous designs. Add some melted white chocolate on top and swirl it around with a knife or a toothpick to create beautiful patterns.

How do I store this chocolate pomegranate bark?

I always store it in an airtight container in the refrigerator for up to a week because of the fresh pomegranate seeds that are in it. Other mix-ins that are dried and don’t contain fresh fruit can be stored in an airtight container at room temperature.

Can I freeze this chocolate pomegranate bark?

YES!!! After I break the bark up into pieces, I always wrap each piece in plastic wrap. Then I put all the pieces in a larger freezer bag or container and freeze.

TOP TIP

This bark can also be frozen for a couple of months. You don’t even need to thaw it! It’s absolutely DELICIOUS frozen! Just pop a piece out of the freezer whenever you get a craving! It’s definitely a healthier way to get your chocolate fix!

HOW TO MAKE CHOCOLATE POMEGRANATE BARK

First you melt the chocolate.

Then you spread it on a sheet of parchment paper. I like my bark thin (about ¼ inch), but you could make it thicker by not filling the entire sheet of parchment paper.

Then just add the pomegranate seeds and the pistachios.

I press them into the warm chocolate so that they don’t fall off when the chocolate sets.

pressing pomegranate seeds and pistachios into melted chocolate

After that you chill it for half an hour and then break it into pieces.

TIPS FOR SUCCESS

  • Have all your add-ins and toppings ready before starting because the chocolate hardens fast.
  • Drain the pomegranate seeds on a paper towel and then blot them dry with another paper towel as much as possible. Doing this before adding it to the chocolate will prevent the chocolate from seizing (becoming clumpy, like thick paste).
  • If you’re using any dried or candied fruit, use your fingers to break any clumps before adding it to the chocolate.
  • Press your toppings firmly into the warm, melted chocolate. This will prevent them from falling off.
  • Chilling the bark before cutting it helps to set chocolate. That way it’ll be easier to cut into pieces.
  • I suggest breaking or cutting the bark immediately after it’s been chilled. You can use a knife or just snap it using your hands. It’ll be easier to do so once it comes out of the fridge.

GIFT IDEAS

You can really get creative when gifting this dark chocolate bark! Here are a few ideas:

Bags

I like putting this bark in cellophane bags and then tying them up with a cute ribbon. You could also put them in small gift bags.

Boxes

Boxes are really festive, especially the vintage tin ones! All you need is some parchment paper to line inside the box before adding the bark. Paper boxes are also cute as they come in a variety of shapes and sizes.

Mugs

You could fill some holiday mugs with the bark, and then wrap it with cellophane! Coffee lovers would appreciate it, too, as this chocolate pomegranate bark is AMAZING with coffee!

Plates 

Small wooden or antique plates would be a nice, classy way to give someone this chocolate bark. Just wrap some cellophane around it and add a cute ribbon!

chocolate pomegranate bark in antique plate

MORE POMEGRANATE & HOLIDAY RECIPES!

Let me know how this Chocolate Pomegranate Bark turns out for you in the comments below! I’d love to hear from you!

~Voula

chocolate pomegranate bark broken into pieces
Print Recipe
5 from 8 votes

Chocolate Pomegranate Bark

This dark chocolate pomegranate bark is the perfect indulgent sweet treat! It’s easy to make and only has 3 ingredients! This festive bark would also make a beautiful edible Christmas gift!
Prep Time10 mins
30 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, pomegranate, bark, edible gift, Christmas, festive, vegan, low sugar, easy, no bake dessert
Servings: 15 pieces (approximately)

Ingredients

  • 8.8 oz / 250 g bittersweet chocolate (I use couverture), chopped
  • 1 cup fresh pomegranate seeds, (from 1 large pomegranate) 
  • ¾ cup (2.6 oz / 75 g) pistachio nuts

Instructions

  • Line a baking sheet with parchment paper. Set aside.
  • Melt the chocolate either in a heat-proof bowl over a pot of just simmering water, or in the microwave in 10 second increments.
  • Pour the melted chocolate on the parchment sheet and smooth it out into an even layer, about ¼ inch thick (or thicker, if you like).
  • Add the pomegranate seeds and the pistachio nuts and press them firmly into the warm chocolate.
  • Put it in the refrigerator for about 30 minutes to set.
  • Break the bark into pieces with your hands or cut it with a knife.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Enjoy!

Notes

This Chocolate Pomegranate Bark is absolutely DELICIOUS frozen! You don’t even need to thaw it! Just wrap each piece in plastic wrap and put in a larger freezer bag or container. It can be frozen for a couple of months. 
© Pastry Wishes

Greek Pumpkin Hand Pies – Kolokithopita (Vegan, No Mixer)

These Greek pumpkin hand pies are made with fresh pumpkin and shaped into pretty spirals. They’re vegan and they don’t require a mixer! 

greek pumpkin hand pie on a plate with cinnamon sticks and a pumpkin

Pumpkin season is officially here! I absolutely love pumpkin desserts! 

This recipe has been in our family for generations and has been handed down to me from my Yiayia (Grandma). It’s a traditional Greek pumpkin pie recipe, but instead of making one large pie, I adapted it and made hand pies. If you’re a pumpkin lover, you should definitely give this recipe a try!

FREQUENTLY ASKED QUESTIONS

What is kolokithopita?

The name is a real tongue twister:  ko-lo-kee-THO-pee-ta!

The word kolokithi has different meanings in Greek. It can mean squash, zucchini (or courgette for my British friends), or pumpkin. Generally speaking, any variety of pumpkin or squash is called a kolokithi in Greece! Pita means pie and together you get kolokithopita, pumpkin pie (or kolokithopites in the plural form)!

 

Greek pumpkin hand pie on a plate with pumpkin, leaves and kitchen towel

What’s in Greek pumpkin pie?

In Greece, there are both sweet and savory versions of pumpkin pie. The savory ones often have feta cheese in them. This recipe is a sweet vegan pumpkin pie with sugar and spices. It’s very popular this time of year in Greece. 

What kind of pumpkin is used for kolokithopita?

Most parts of Greece traditionally make it with butternut squash, but other pumpkin varieties are used, as well.

For this recipe I use a tan skinned pumpkin, which is similar to the Buckskin variety in the States. You could use any sweet pumpkin or pie pumpkin. Butternut squash would be great, too.

Why squeeze freshly grated pumpkin?

Pumpkins and squash have a high water content. In order to avoid soggy pies, traditional Greek recipes usually include one of 3 methods to remove the excess water.

One method involves adding rice, breadcrumbs, or semolina flour to the filling. This helps absorb any extra liquid from the pumpkin.

Another method is to put the shredded pumpkin in a skillet  and cook it for a few minutes. This helps evaporate the excess water.

The third method is to squeeze out the liquid by hand.

I have tried all 3 methods and I found squeezing the liquid out by hand is the best one. It’s A LOT quicker than cooking it in a skillet! Plus, I don’t need to add any rice, breadcrumbs, or flour, which could affect the texture and overall flavor of the pie!

Can I make one large pie instead of hand pies?

Sure! Just double my recipe first and bake it in a bigger pan. The only thing you need to be careful of is the phyllo dough.

There are two ways to use the phyllo dough for a large pie:

  1. Put half of the phyllo dough sheets on the bottom, then add the filling, and then top with the remaining dough sheets. Just remember to drizzle each sheet with oil before adding the next one. 
  2. Place all the phyllo dough sheets in a pan, one at a time, drizzling each with oil, until they finish and then add the filling. After that, just fold all the overhanging sheets of dough on top! Then brush the pie with oil and cut it into pieces (but not all the way through) before baking.

What do you need to make Greek pumpkin hand pies?

There are only a few ingredients in these Greek pumpkin hand pies! And no mixer required!!

Here’s what you need:

  • Phyllo dough – I only use 7 sheets of phyllo dough, one per pie. 
  • Pumpkin or butternut squash, grated & squeezed – It only took me about 10 minutes to grate the pumpkin & 1-2 minutes more to squeeze out the liquid!
  • Olive oil – I use olive oil to grease the baking pan and the phyllo dough sheets.
  • Sugar – I use regular white sugar for the filling, but you can use brown sugar, if you want, or a combination of both. I also use powdered sugar for dusting before serving.
  • Spices – I use a blend of cinnamon, nutmeg, and ground cloves.

That’s it!

HOW TO MAKE GREEK PUMPKIN HAND PIES

They may look complicated, but they are really simple to make. Here’s a step-by-step tutorial:

how to peel a pumpkin, remove seeds, grate and squeeze it

greek pumpkin pie filling and assembly

how to coil greek pumpkin hand pies

VARIATIONS & ADD-INS

  • You could add chopped walnuts, sesame seeds, and/or raisins in the filling.
  • Soaking the raisins in some cognac or brandy adds additional flavor. Just make sure to drain them before adding them to the filling.
  • After it’s cooled, I like to dust it with powdered sugar and sprinkle it with some cinnamon before serving.

TIPS FOR SUCCESS

  • Use a clean kitchen towel to squeeze out as much liquid as you can. Any excess water can make the hand pies soggy.
  • When you add the sugar and spices to the shredded pumpkin, you’ll notice some liquid remains in the bottom of the bowl. Discard this liquid or put the filling in a a fine mesh strainer before making the hand pies.
  • Make sure the phyllo dough sheets are covered with a damp towel so that they don’t dry out while you’re making the hand pies. Try and work as quickly as you can because the phyllo dough can dry out fast!
  • Don’t coil the pies too tightly, otherwise the centers won’t bake evenly.
  • Whenever I bake with phyllo dough, I don’t usually line my pan with parchment paper; I just oil it with olive oil. If you want to make cleanup easier, though, you could line your pan with parchment paper before baking.
  • The baking time will depend on how much moisture is in your pumpkin. It usually takes around 50 minutes, but it could take up to an hour and ten minutes. Keep an eye on it after 45 minutes.

I hope you enjoy it!

~Voula

greek pumpkin hand pies, one on a plate and one in a hand with pumpkin and leaves

MORE GREEK DESSERTS!

Let me know how these Greek Pumpkin Hand Pies turn out for you in the comments below! I’d love to hear from you!

Greek Pumpkin Hand Pies - Kolokithopita (Vegan, No Mixer)

These Greek pumpkin hand pies are made with fresh pumpkin and shaped into pretty spirals. They're vegan and they don’t require a mixer! 
Prep Time12 mins
Cook Time1 hr
Total Time1 hr 12 mins
Course: Dessert, Snack
Cuisine: Greek
Keyword: greek, pumpkin, pie, vegan, no mixer, sweet
Servings: 7

Ingredients

  • 3 ½ cups (14 oz / 400 g) freshly grated pumpkin, squeezed to remove excess water
  • 7 phyllo dough sheets (about 8 oz / 225 g)
  • ¼ cup (60 ml) olive oil
  • ¼ cup (60 g) sugar
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • powdered sugar and ground cinnamon for dusting (optional)

Instructions

  • Generously grease a pan with olive oil. Alternatively, line a baking sheet with parchment paper and lightly grease it with olive oil. Set aside.
  • Preheat the oven to 180 °C / 350 °F.
  • Put the shredded pumpkin in a bowl.
  • Add the sugar and the spices and mix with a spoon until everything is combined. Discard any liquid that remains in the bowl or put the filling in a a fine mesh strainer.
  • Place a sheet of phyllo dough on a work surface (the long edge facing you) and drizzle with some olive oil. Cover the other sheets with a damp towel so that they don’t dry out.
  • Spread 2 tablespoons of the pumpkin filling lengthwise, starting about 2 inches (5 cm) from the bottom and the sides.
  • Fold the left and right edge of the phyllo dough over the filling.
  • Fold over the bottom part of the phyllo dough and roll into a log, starting from the bottom.
  • Starting at one end, loosely roll the log into a spiral.
  • Place the hand pie in the baking pan and brush with olive oil.
  • Repeat with the remaining 6 sheets and filling.
  • Bake for 50-60 minutes.
  • Enjoy!

Notes

  • Use a clean kitchen towel to squeeze out as much liquid as you can. Any excess water can make the hand pies soggy.
  • Try and work as quickly as you can because the phyllo dough can dry out fast!
  • Don’t coil the pies too tightly, otherwise the centers won’t bake evenly.
  • Whenever I bake with phyllo dough, I don’t usually line my pan with parchment paper; I just oil it with olive oil. If you want to make cleanup easier, though, you could line your pan with parchment paper before baking.
  • The baking time will depend on how much moisture is in your pumpkin. It usually takes around 50 minutes, but it could take up to an hour and ten minutes. Keep an eye on it after 45 minutes.
© Pastry Wishes

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!

 

homemade watermelon slushie

Summer wouldn’t be summer without watermelons! They’re cool and refreshing on their own, but they also make AMAZING, thirst-quenching slushies.

This frosty, watermelon slushie recipe is pure summertime in a glass!

Slushies bring back a lot of memories from my childhood! I used to drink them all the time, but I never made my own. When I first made this slushie, I gulped it down so fast I got a brain freeze, just like when I was a kid! 🤪

You will love this recipe because:

  • it’s healthy.
  • it’s great for kids.
  • there’s no added sugar.
  • it’s refreshing.
  • it’s SO easy to make.
  • it’s DELICIOUS!!!

To make it, you only need some watermelon and a little water. That’s literally it!

It can’t get any easier than that!

homemade watermelon slushie

If you want, of course, you could add a few other ingredients to kick it up a notch according to your preferences. Here are some ideas:

Sweetener: Depending on how ripe the watermelon is, you may not need to add any sweetener. But, if it’s not that sweet, you could add a little sugar, stevia, maple syrup, or honey. 

Lemon/Lime: You could use a little bit of lemon or lime juice to add a little tang and enhance the flavor.

Mint: I love mint! You could blend a few leaves to the slushie to make it even more refreshing, if you like!

HOW TO FREEZE WATERMELON

1 Cut the watermelon into even-sized cubes and remove any seeds.

2 Place the watermelon cubes on a baking sheet lined with parchment paper. 

3 Freeze for about 1-3 hours and then make the slushie or freeze overnight and make the slushie the next day.  I prefer freezing it overnight.

HOW TO MAKE EASY HOMEMADE WATERMELON SLUSHIE

1 Put the frozen watermelon in a food processor (or a high-powered blender).

2 Add a splash of water and blend.

That’s it!

homemade watermelon slushie

 

WATERMELON SLUSHIE VARIATIONS

Even though this slushie is great as is, there are lots of different variations you may want to try. 

  • You can use basil instead of mint. I think basil goes really well with watermelon.
  • You can add some strawberries. I also think blueberries would be nice, too. Of course, it would be better if the berries were frozen, but fresh would also work.
  • Coconut milk would give it a really nice tropical twist.
  • For those who drink alcohol, a splash Ouzo would add a nice Greek touch. You could also add Vodka, white wine, or your favorite liquor.

TIPS FOR SUCCESS

  • I have made this without freezing the watermelon, but it turned out more like a juice, rather than a slushie. For best results, freeze the watermelon overnight before you make the slushies.
  • Start off by pulsing for about half a minute and continue until there aren’t any big chunks left, or it reaches the consistency you like. If it’s a bit too thick, you could add a little bit more water. You don’t want to overblend the mixture, though, otherwise it will end up too watery.
  • It’s best served immediately.

I hope you enjoy this recipe!

MORE SUMMER DESSERTS!

Let me know how this easy homemade watermelon slushie turned out for you in the comments below! I’d love to hear from you!

~Voula 😀

 

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!
Course: Dessert, Drinks
Cuisine: American, Greek
Keyword: healthy, watermelon, slushie, frozen, vegan, refined sugar free
Servings: 2 -3

Ingredients

  • 2 cups watermelon, cubed
  • about ½ cup water
  • lemon/lime slices (optional)
  • fresh mint sprigs (optional)

Instructions

Freeze the watermelon

  • Cut the watermelon into even-sized cubes and remove any seeds.
  • Place the watermelon cubes on a baking sheet lined with parchment paper. 
  • Freeze for about 1-3 hours or overnight. I usually freeze the cubes overnight.

Make the slushies

  • Put the frozen watermelon cubes in a food processor (or a high-powered blender) and pulse for about half a minute, adding a splash of water. Continue until there aren’t any big chunks left, or it reaches the consistency you like, adding more water if necessary. Don't overblend.
  • Serve immediately.
  • If you like, garnish with lemon/lime slices and fresh mint sprigs.
  • Enjoy!

Notes

© Pastry Wishes

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!

strawberry mint sorbetSummers in Greece are HOT! So when strawberries are in season, I love making this easy strawberry mint sorbet. It’s sweet, slightly tangy, yet cool and refreshing at the same time! This healthy summer snack is a perfect way to beat the heat!

What is sorbet?

Sorbet is a combination of pureed fruit or fruit juice, and a sweetener which is then frozen. It’s typically made without eggs or milk. Classic sorbet is usually made with a simple syrup consisting of sugar and water.

This recipe, however, is much healthier because it’s made with honey! For a vegan sorbet, just replace the honey with maple syrup!

What you’ll need to make strawberry mint sorbet

  • Strawberries: I use fresh strawberries.
  • Sweetener: I use good quality Greek honey. For a vegan option, use equal amounts of maple syrup, instead.
  • Mint: I use fresh mint leaves.
  • Lemon juice: It really adds a nice tanginess.
  • Liquor: I use Vodka, but you could use your favorite liquor of choice.

How to make strawberry mint sorbet.

There are two different methods I’ve used to make this sorbet.

Method #1

This method is for those who don’t want any seeds or pieces of fruit or mint in their sorbet.

All you do is put all the ingredients in a food processor or blender and process until smooth.

Taste and adjust the sweetness, adding more honey/maple syrup if needed.

Strain the mixture using a fine mesh strainer or sieve, pressing the pulp with a spatula. Discard whatever remains in the strainer.

Line a baking sheet with parchment paper and pour the sorbet mixture onto it. Make sure you evenly spread the mixture on the tray. Then put the tray in the freezer for about 2-3 hours.

After it has frozen, take the tray out of the freezer and break it into small chunks. The chunks should be small enough to fit into your food processor or blender.

Blend or process the pureed chunks using a spatula to scrape the sides and push all the chunks down so that they’re all well blended.

Put it in a freezer-safe container and put it back in the freezer for about 1-2 hours or until frozen.

Method #2

This method is my favorite because it’s quicker and easier! It doesn’t involve any straining, so all the pieces of fruit and mint are in it. Personally, I like the seeds and the tiny pieces of mint and I think they’re healthy. It’s the method I used for all the pictures, too. That’s why you can see the tiny pieces of mint in all the pictures!

Here’s how to make it:

strawberry mint sorbet

Then you put it in the freezer for about 1-2 hours or until frozen.

Why use Vodka in sorbet?

I use Vodka because alcohol reduces the sorbet’s freezing point and it prevents the sorbet from freezing solid. So, the more alcohol you add, the softer the sorbet, which means it can melt fast. That’s why I use a small amount of Vodka. Also, you cannot taste the Vodka at all in the sorbet; I only use it to help give the sorbet a smoother texture and to prevent any ice from forming.

strawberry mint sorbet

 TIPS FOR SUCCESS

  • Use the best fruit you can find.
  • I really love mint, that’s why I use quite a lot in this recipe. If you’re not crazy about mint, I suggest starting out with a few mint leaves and then tasting the processed/blended mixture to see if you want more. Of course, you could reduce the amount in the recipe or omit it altogether. You could also use basil leaves, instead.
  • Instead of Vodka, you can use your favorite liquor of choice, just keep in mind that it might affect the overall flavor of the sorbet. I use Vodka because you can’t taste it in the sorbet at all, but other liquors might have an aftertaste.
  • Before freezing, cover the sorbet mixture with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid. The plastic wrap together with the lid/aluminum foil will prevent ice crystals from forming and it will also protect the sorbet from absorbing odors.

I hope you enjoy this easy strawberry mint sorbet!

~Voula

Let me know how this  Easy Strawbery Mint Sorbet turns out for you in the comments below. I’d love to hear from you!

strawberry mint sorbet
Print Recipe
5 from 1 vote

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: easy,, frozen dessert, no refined sugar, no sugar, honey, maple syrup,, strawberry mint, sorbet,, vegan option
Servings: 3 - 4 (about 1/2 a quart/liter)

Ingredients

  • about 15 strawberries (350g / 12.3 oz) washed, stems removed
  • 1-2 tablespoons honey or maple syrup (plus more to taste)
  • a handful of fresh mint leaves (10 g / 0.4 oz)
  • 1 tablespoon lemon juice
  • 1 tablespoon Vodka (or your favorite liquor of choice)

Instructions

  • Put all the ingredients in a food processor or blender.
  • Process/Blend until smooth. Taste and add more honey/maple syrup or mint if necessary.
  • Pour into a freezer-safe container. Even out the mixture.
  • Cover with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid.
  • Put it in the freezer until it’s frozen (about 1-2 hours).
  • Garnish with fresh mint leaves.
  • Enjoy!

Notes

Store in the freezer for up to 2 weeks.
The recipe can easily be doubled.
© Pastry Wishes

 

 

 

 

HEALTHY TAHINI BREAKFAST COOKIES – VEGAN, GF, REFINED SUGAR FREE, OIL FREE

These healthy tahini breakfast cookies are soft and chewy and made with wholesome ingredients. They are also vegan, naturally gluten free, refined sugar free, oil free, and totally fuss-free!

healthy tahini breakfast cookies

Cookies for breakfast?  Of course!  Don’t worry; no one will scold you for having these cookies for breakfast! Trust me!

These healthy tahini cookies are a great way to start the day. And they are a cinch to make!

healthy tahini breakfast cookies

You’ll absolutely fall in LOVE with these tahini breakfast cookies because they are

  • incredibly easy to make.
  • nutritious.
  • made in only one bowl.
  • customizable.
  • perfect for both lunch boxes AND cookie jars!
  • great for grab-and-go mornings!

WHAT YOU’LL NEED

Tahini: I use sugar free organic Greek tahini.

Oats: I use old-fashioned oats.

Nuts: I use walnuts.

Maple syrup: It really has a nice, rich flavor without making the cookies overly sweet.

Spices: I use a combination of cinnamon, ground nutmeg, and ground cloves. I think they go great with maple syrup!

Vanilla: I use pure vanilla extract.

Fruit: I use dried cranberries.

HOW TO MAKE HEALTHY TAHINI BREAKFAST COOKIES IN 4 EASY STEPS

STEP 1

Put all the ingredients in a large bowl and mix until well combined using a silicone/rubber spatula.

STEP 2

Form balls with a cookie scoop or spoon, about 25 g / 0.88 oz each and place them on a baking sheet.

STEP 3

Gently press each ball with the palm of your hand to flatten them slightly.

STEP 4

Bake.

That’s literally it!

healthy tahini breakfast cookies

 TIPS FOR SUCCESS

  • I suggest weighing each ball of dough so that the cookies bake uniformly. For this recipe, each piece of dough I weighed was around 25 g / 0.88 oz each, which resulted in 16 cookies.
  • Don’t make these cookies too flat. There aren’t any leaveners in them, so they won’t puff up or rise much in the oven.
  • These cookies tend to turn light brown on the bottom, rather than on the edges. So, I wouldn’t bake them longer than suggested. This way they stay soft and chewy, even a few days later. If you overbake them, they’ll get hard.

CUSTOMIZABLE VARIATIONS

  • Honey: You could replace the maple syrup with honey, but keep in mind that it will be a bit sweeter.
  • Add-ins: Feel free to add in some of your favorites, like raisins, shredded coconut, chopped almonds, dried apples or apricots! OR…chocolate chips!! The sky’s the limit, really!
  • Flavorings: Orange or lemon zest would bring out a nice citrus flavor.

I hope you enjoy these healthy tahini breakfast cookies!

~Voula

Let me know how these healthy tahini breakfast cookies turn out for you in the comments below! I’d love to hear from you!

WANT TO TRY MORE HEALTHY RECIPES? Check these out!

Greek Baklava Rolls (Saragli) – Refined Sugar Free 

How to Make Homemade Peanut Butter (Step-by-step Tutorial)

Sugar Free Whole Wheat Chocolate Cupcakes

Easy Apple Chips

Print Recipe
5 from 2 votes

HEALTHY TAHINI BREAKFAST COOKIES – VEGAN, GF, REFINED SUGAR FREE, OIL FREE

These healthy tahini breakfast cookies are soft and chewy and made with wholesome ingredients. They are also vegan, naturally gluten free, refined sugar free, oil free, and totally fuss-free!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Greek
Keyword: breakfast, cookies, easy,, gluten free, healthy, oil free, sugar free, tahini, vegan
Servings: 16 cookies

Ingredients

  • ½ cup (125 g / 4 oz) sugar free tahini
  • ¼ cup (75 ml / 3 fl oz) maple syrup
  • ¾ cups (70 g / 2.5 oz) old-fashioned oats
  • ½ cup (70 g / 2.5 oz) walnuts, chopped
  • ¼ cup (40 g / 1.4 oz) dried cranberries
  • 2 teaspoons cinnamon
  • a pinch of ground nutmeg
  • a pinch of ground cloves
  • 1 teaspoon vanilla

Instructions

  • Preheat the oven to 180°C / 350°F.
  • Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, add all the ingredients and mix until just combined using a silicone/rubber spatula.
  • Form balls with a cookie scoop or spoon. Each ball should weigh about 25 g (0.88 oz). Place them on a baking sheet.*
  • Gently press each ball with the palm of your hand to flatten slightly. Don't make them too flat.
  • Bake for 10 - 12 minutes. They will turn light brown on the bottom rather than the edges. Leave them on the baking sheet for another 5 minutes.
  • Transfer the cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature for about 5-6 days.
  • Enjoy!

Notes

* The size of your cookies before you bake them will determine the overall servings. I suggest weighing each ball of dough so that the cookies bake uniformly.
For this recipe each piece of dough I weighed was about 25 g / 0.88 oz,  which resulted in 16 cookies.  
© Pastry Wishes 

 

Easy Vegan Fudge Brownies

Who can possibly resist gooey, fudgy brownies topped with creamy chocolate frosting? These mouthwatering vegan fudge brownies are rich, dense and seriously addictive!

easy vegan fudge brownies

If you’re a brownie fan, you’ll love these vegan fudge brownies – they never disappoint!

This recipe is SO easy. You won’t find any unusual or hard-to-find ingredients, either.

These vegan fudge brownies are:

incredibly simple to make.

egg free.

dairy free.

tried, tested & trusted.

absolutely delicious!

easyveganfudgebrownies

What you’ll need:

All-purpose flour

Salt

Unsweetened cocoa powder (preferably Dutch-processed) – Read about the differences here.

Baking powder

White, brown & powdered sugar

Vegetable oil

Bittersweet/Semisweet or Couverture chocolate

Walnuts

Vegan butter/Margarine

Almond/Coconut milk

How to melt chocolate without scorching it

  1. Chop the chocolate into small pieces.
  2. Place the chocolate in a heat-proof bowl.
  3. Place the bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn’t touch the water so it doesn’t scorch the chocolate.
  4. Stir the chocolate until it melts.

 TIPS FOR MAKING THESE EASY VEGAN FUDGE BROWNIES

This recipe is practically foolproof! However, there are a few things you should consider to ensure the brownies come out great!

  • Get the best quality chocolate and unsweetened cocoa powder you can find; it makes such a difference. I personally love couverture chocolate because it’s a high-quality baking chocolate.
  • Make sure you melt the chocolate properly.
  • Measure the ingredients well, especially the flour. I use a digital scale to get consistent results each and every time.
  • If you don’t want any chocolate chunks in your brownies, you can just melt all of the chocolate in the recipe and put it into the batter.
  • Don’t overmix the batter.
  • Use the right brownie pan size. For these brownies, I used a 9 X 9 inch (23.5 X 23.5 cm) pan. If you have an 8 X 8 inch pan, the brownies will be a bit thicker, if you use a larger pan, they’ll be thinner. This will also affect the baking time.
  • When you line your pan with parchment paper, make sure you leave about 2 – 2 ½ inches (5-6 cm) hanging over so you can just lift the whole pan of brownies out at once without breaking it.
  • All ovens vary, so start checking the brownies after about 20 minutes. The longer you bake them, the drier they become.
  • Allow the brownies to cool COMPLETELY in the pan before cutting & frosting, otherwise they will fall apart.

easyveganfudgebrownies

I really hope you enjoy these Easy Vegan Fudge Brownies!

~Voula

WANT MORE DELICIOUS CHOCOLATE RECIPES? You’ll love these:

Let me know how these vegan fudge brownies turned out for you in the comments below! I’d love to hear from you!

EASY VEGAN FUDGE BROWNIES

Who can possibly resist gooey, fudgy brownies topped with creamy chocolate frosting? These mouthwatering vegan fudge brownies are rich, dense and seriously addictive!
Prep Time15 mins
Course: Dessert
Cuisine: American
Keyword: EASY, VEGAN, FUDGE, BROWNIES,
Servings: 9

Equipment

  • You'll need a 9 X 9 or 8 X 8 inch square pan ( 23.5 X 23.5 / 20 X 20 cm).

Ingredients

For the brownies

  • 1 cup (127 g / 5 oz) all purpose flour
  • ¼ teaspoon salt
  • ½ cup (45 g / 1.6 oz ) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking powder
  • ¼ cup + 2 tablespoons (75 g / 2.6 oz) granulated sugar
  • ¼ cup + 2 tablespoons (75 g / 2.6 oz) brown sugar
  • ½ cup vegetable oil
  • ½ cup hot water
  • 125 g (4.4 oz) bittersweet/semisweet or couverture chocolate, chopped into small chunks
  • 100 g (3.5 oz) walnuts, roughly chopped

For the frosting

  • ½ cup (113 g / 4 oz) vegan butter/margarine, at room temperature
  • 1 cup (90 g / 3 oz) unsweetened cocoa powder (natural or Dutch-processed)
  • 2 cups (240 g / 8.5 oz) powdered sugar
  • pinch of salt
  • 3-6 tablespoons almond/coconut milk

Instructions

Prep the oven and the pan

  • Preheat the oven to 350°F / 180 °C.
  • Line the baking pan with parchment paper. Make sure to leave about 2 – 2 ½ inches (5-6 cm) hanging over so you can just lift the whole pan of brownies out at once without breaking it. Set aside.

Melt the Chocolate

  • Place half of chocolate chunks in a heat-proof bowl & set aside the other half. Place the heat-proof bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn’t touch the water so it doesn’t scorch the chocolate. Stir the chocolate until it melts. Alternatively, you can melt all of the chocolate chunks, instead of half (* see NOTE below).

Make the Batter

  • In a large bowl, whisk together the flour, granulated & brown sugar, baking powder, cocoa powder and salt.
  • Pour in the melted chocolate, vegetable oil, and hot water and whisk until well combined.
  • Fold in the chocolate chunks and walnuts.
  • Evenly spread the mixture in the baking pan.
  • Bake for 20-30 minutes, until a toothpick inserted in the middle comes out clean**.
  • Let it cool COMPLETELY IN THE PAN. Then use the overhanging parchment paper to lift the brownies out of the pan. Cut into squares & frost if desired.

Make the frosting

  • Using a mixer, beat the vegan butter/margarine until creamy.
  • Gradually add the powdered sugar, cocoa powder, salt and 2 tablespoons of the almond/coconut milk. If you want a thicker consistency, add more powdered sugar. If you want a creamier consistency, add more almond/coconut milk. Spread over the cooled brownies.
  • Enjoy!

Notes

  • * If you don't want to bite into chocolate chunks, you can melt all of the chocolate and put it into the batter.
  • ** All ovens vary, so start checking the brownies after about 15 minutes. The longer you bake them, the drier they become. 
  • Allow the brownies to cool COMPLETELY IN THE PAN before lifting them out of the pan and cutting them, so that they don't crumble apart.
These brownies will keep for about 3 days at room temperature in an airtight container unfrosted, or in the refrigerator for about a week. 
© Pastry Wishes

Vegan Oatmeal Raisin Cookies – Easy + Variations

 These delicious cookies are soft, chewy, and packed with juicy raisins! They will impress all cookie lovers; even the non-vegan ones!

vegan oatmeal raisin cookies

These vegan oatmeal raisin cookies are great for breakfast when you’re in a rush or when you want an on-the-go snack.

What makes these cookies stand out from your average oatmeal raisin cookie (apart from the fact that they’re vegan) is that they have packed brown sugar, which gives them a light caramel flavor – delicious! They’re also pretty quick to make; about 30 minutes from start to finish, and you don’t have to chill the dough.

Why you’ll love these vegan oatmeal raisin cookies

These cookies are:

  • vegan.
  • easy to make.
  • quick.
  • no need to chill the dough.
  • moist.
  • thick and chewy.
  • crispy on the outside.
  • not overly sweet.
  • full of flavor.
  • perfect for dunking.
  • AMAZING with coffee.

Need I say more?

Here’s what you’ll need:

Vegan Butter/Margarine: I use margarine.

Sugar: I use a combination of dark packed brown sugar and regular granulated sugar.

Vanilla: For extra flavor.

Flour: I use all-purpose flour.

Cornstarch: It helps make the cookies tender and chewy.

Baking soda: To make them nice and thick.

Spices: I use a mixture of ground cinnamon and freshly ground cloves.

Salt: This is my favorite flavor booster.

Oats: I use old fashioned oats.

Non-dairy vegan milk/water: I use almond milk, but just plain water works fine, too.

Raisins: I use small, seedless organic black raisins.

vegan oatmeal raisin cookies 

Variations & Add-ins

For a really nice variety, you could plump the raisins by covering them in some brandy or cognac and letting them soak for about 15 minutes. Then drain and fold them into the dough.

You could add in just about anything you keep in your pantry.

Here are just a few suggestions:

  • shredded apple
  • dry roasted cashews
  • honey roasted peanuts
  • chopped walnuts or pecans
  • unsweetened coconut

Freezing the cookie dough

Sometimes I freeze the cookie dough when I want to make an extra batch for the future. You just use a small cookie scoop or teaspoon to make small balls of dough and then put them on a baking tray lined with parchment paper. Then cover them with plastic wrap and put them in the freezer. After about an hour, take the tray out of the freezer and put the frozen dough balls in a freezer bag or other container, label it, and freeze for about a month. If you get a craving in the future, just take a few frozen dough balls out of the freezer and defrost them in the refrigerator and then bake as directed. Or, if you’re in a hurry like me, you could bake them frozen; just add a few more minutes to the baking time.

 How to store your cookies

When the cookies are completed cooled, store them in an airtight container. They will stay fresh at room temperature for about 5-6 days. To be honest, though, these cookies NEVER last that long in my house!

 I hope you enjoy these vegan oatmeal raisin cookies!

~Voula

vegan oatmeal raisin cookies

Vegan Oatmeal Raisin Cookies – Easy + Variations

These delicious cookies are soft, chewy, and packed with juicy raisins! They will impress all cookie lovers; even the non-vegan ones!
Prep Time15 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: vegan oatmeal raisin cookies easy
Servings: 25

Ingredients

  • 1 cup (127 g/4.5 oz) all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • a dash of ground nutmeg
  • 1/2 cup (113 g/4 oz) vegan butter/margarine at room temperature
  • 1/4 cup (50 g/1.8 oz) granulated sugar
  • 1/4 cup (50 g/1.8 oz) packed brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup (80 g/2.8 oz) small, seedless black raisins, plain OR soaked in brandy or cognac for about 15 minutes & then drained (optional)
  • 1 cup (100 g/3.5 oz) old fashioned oats
  • 1/4 cup (60 ml/2 fl oz) non-dairy vegan milk or water

Instructions

  • Preheat the oven to 175°C / 350°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, cornstarch, salt, baking soda, and spices. Set aside.
  • In another bowl, beat the vegan butter/margarine until softened, about 2 minutes. Add the granulated sugar, the packed brown sugar, and the vanilla and beat for about 3-4 minutes until fluffy.
  • Add the flour mixture to the sugar mixture and mix until combined.
  • Fold the raisins and the old fashioned oats into the dough.
  • Add the non-dairy vegan milk or water and mix until combined. The dough should be thick. If it is still a bit dry, add more non-dairy vegan milk or water, a teaspoon at a time, until it forms a thick dough.
  • Form balls with a small cookie scoop or teaspoon.*
  • Put them on the baking sheet and flatten slightly using a silicone spatula or the bottom of a glass. If you’re using a glass, make sure to wet the bottom to prevent the dough from sticking to it.
  • Bake until golden brown, about 15 - 17 minutes.
  • Transfer to a wire rack to cool completely.
  • Store in an airtight container at room temperature.
  • Enjoy!

Notes

*  You could freeze the dough balls at this point. Cover them with plastic wrap and put them in the freezer. After about an hour, take the tray out of the freezer and put the frozen dough balls in a freezer bag or other container, label it, and freeze for about a month. If you get a craving in the future, just take a few frozen dough balls out of the freezer and defrost them in the refrigerator and then bake as directed. Or, if you’re in a hurry, you could just bake them frozen; just add a few more minutes to the baking time while keeping an eye on them.
© Pastry Wishes

 Please let me know how these Vegan Oatmeal Raisin Cookies turned out for you in the comments below.

I’d love to hear from you!

EASY VEGAN CHOCOLATE TRUFFLES

These vegan chocolate truffles are super rich and decadent! The best part is that they are SO EASY to make, using only 3 ingredients! Get ready to indulge yourself with these chocolaty, velvety, vegan, bite-sized goodies!

vegan chocolate truffles in a glass bowl on white surface with pieces of chocolate surrounding it

Is there anything better than an easy, no-bake, dessert? Nope.

a hand holding a vegan chocolate truffle with other truffless in a glass bowl in the background

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These truffles are:

vegan.                                                                                                                                easy to make.
rich and creamy.
super chocolaty.
intensely delicious.                                                                                                   

Here’s what you’ll need:

good quality bittersweet or semisweet chocolate (which makes the truffles cream)
raw cashews
water

That’s it! Just 3 ingredients!

Optional Coatings

I love coating these truffles in unsweetened cocoa powder, chopped nuts or shredded coconut. I usually use Dutch-processed cocoa powder, because it’s not as bitter as natural cocoa powder, but feel free to use whatever you like. If you want to know the difference between Dutch-processed cocoa powder and natural cocoa powder, you can read my post here.

How to make these luscious little truffles in 5 steps:

STEP 1: MELT THE CHOCOLATE

Place the chopped chocolate in a heat-proof bowl, preferably glass. Put the bowl over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water! Stir until melted. Remove the bowl from the pot and set aside to cool.

STEP 2: MAKE VEGAN CREAM

Place the raw cashews and the water in a food processor or a blender. Blend everything until it’s smooth and creamy.

STEP 3: STIR THE MIXTURE INTO THE MELTED CHOCOLATE

Gently stir the vegan cream into the melted chocolate with a spatula or a spoon until combined.

STEP 4: REFRIGERATE

Cover the bowl loosely with plastic wrap and place in the refrigerator overnight.

STEP 5: ROLL INTO BALLS

Wear gloves or dust your hands with unsweetened cocoa powder, if you don’t mind getting a bit messy!  Using a teaspoon, take out a small amount of the mixture and roll into a small ball. Work quickly so the chocolate doesn’t melt. Then roll in unsweetened cocoa powder, shredded coconut, or chopped walnuts.

P.S. Warning! These truffles are extremely addictive! You won’t be able to eat just one! You can’t say I didn’t warn you!

Please let me know how these vegan chocolate truffles turned out for you in the comments! I would love to hear from you!

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5 from 1 vote

EASY VEGAN CHOCOLATE TRUFFLES

These vegan chocolate truffles are super rich and decadent! The best part is that they are SO EASY to make, using only 3 ingredients! Get ready to indulge yourself with these chocolaty, velvety, vegan, bite-sized goodies!
Course: Dessert
Cuisine: American, Mediterranean
Keyword: EASY VEGAN CHOCOLATE TRUFFLES
Servings: 50 (approximately)

Ingredients

For the truffles

  • 1 ⅓ cups (200 g / 7 oz) unsalted, raw cashews
  • 400 g / 14 oz good quality bittersweet or semisweet chocolate, chopped
  • 1 cup cold water

Optional Coatings

  • unsweetened cocoa powder (natural or Dutch-processed)
  • shredded coconut
  • chopped nuts

Instructions

  • Place the chopped chocolate in a heat-proof bowl, preferably glass, and place it over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water or it may burn the chocolate! 
  • Stir the chocolate until melted. Remove the bowl from the pot and set aside to cool.
  • In a food processor or a blender, add the cashews and the water and blend until smooth and creamy.
  • Add the cashew mixture to the melted chocolate and gently mix with a spatula or a spoon until well combined.
  • Cover the bowl loosely with plastic wrap and place in the refrigerator overnight.
  • Wear gloves or dust your hands with unsweetened cocoa powder, if you don’t mind getting a bit messy!  Using a teaspoon, take out a small amount of the mixture and roll into a small ball. Work quickly so the chocolate doesn’t melt. 
  • If you wish, roll in unsweetened cocoa powder, shredded coconut, or chopped walnuts. 
  • Cover tightly and store in the refrigerator for up to a week.
  • Enjoy!

Notes

  • Melting the chocolate: By melting the chocolate over barely simmering water, you prevent the chocolate from burning, which tastes awful. This is another reason why I usually don’t melt chocolate in the microwave, either. It’s best to use a heat-proof glass bowl that fits nicely over a pot of simmering water so that you can see how the chocolate changes as it melts. This is really a fool-proof way of melting chocolate because you have better control over the heat. It’s worth the extra time and effort!
  • Raw cashews: I used raw cashews because they have a very mild flavor that doesn’t interfere with the overall taste.
  • Toppings: Other toppings can also be used, like powdered sugar, sprinkles, or crushed candy! The options are limitless!
©Pastry Wishes

Easy-Vegan-Chocolate-Truffles