• vegan peppermint recipes
    Dairy Free,  Dessert,  Gluten Free,  Holiday,  Recipe,  Vegan,  Vegetarian

    Homemade Vegan Peppermint Patties (Gluten Free)

    Who’s ready to make some Homemade Vegan Peppermint Patties? Yes, I know you can buy them at the store but how much more fun is it to make them at home? I mean, really.

    This post is all about Homemade Vegan Peppermint Patties

    vegan mint chocolate recipe

    Peppermint patties are one of the most classic duos of chocolate and peppermint that I can think of. They’re right up next to mint chip ice cream and candy canes dipped in hot cocoa. They’re sweet, they’re soft, and they’re really easy to make.

    dairy free peppermint patties

    Now in the past I’ve tried the method of rolling out the filling and cutting it with a small cookie cutter. While this way totally works, I’ve found that it’s so much faster and simpler to form the “dough” into a log kind of shape and slice it into circles as you would do with slice and bake cookies. Ooooh, and speaking of cookies these peppermint patties are perfect for making these chocolate chip cookies that I like to make around the holidays or St. Patrick’s Day.

    vegan peppermint creams

    I also much include the fact that these make such a fun diy gift to give all year long, and especially at Christmas time. I also love that the ingredients are so simple so that you can control exactly what’s in them and skip all those unpronounceable words.

    york peppermint patty ingredients are terrible

    Anyway, I really hope you give these a try and, as always, I’d love to know what you think!

    Alright, FAQs for How to make Homemade Vegan Peppermint Patties

    Can I use milk chocolate?

    Yes, these can definitely be made with milk chocolate. If you are not vegan you can use any milk chocolate that you like. If you are vegan you can still find vegan milk chocolate online. I love Enjoy Life Brand, Evolved Brand, and RAD Brand.

    Can I use a different kind of milk?

    Yes, any type of plant-based milk will work here. I recommend one on the creamier side such as oat milk or even the barista blends of oat milk, almond milk, and macadamia nut milk.

    How long do these last?

    If kept at a reasonable room temperature I’d say they are good for up to a week and safe up to 2 weeks. I highly recommend keeping them in the fridge though, they are so delicious cold.

    Homemade Chocolate Peppermint Patties (Vegan+GF)

    Looking for a perfect homemade treat for gifting or making with friends and family? These super easy homemade peppermint patties are just the thing!
    Prep Time 15 minutes
    Chilling Time 2 hours
    Servings 30 patties (about)


    • 1/3 cup coconut milk
    • 2 tablespoons coconut oil melted
    • 1/2 teaspoon pure peppermint extract or more to taste
    • 1 teaspoon vanilla extract
    • 1/2 cup arrowroot starch or organic cornstarch
    • 4 cups powdered sugar
    • 1 cup dairy free semisweet chocolate chips
    • 2 teaspoons coconut oil


    1. Place the coconut milk, coconut oil, peppermint extract and vanilla extract in the bowl of a mixer. Add the starch and half of the powered sugar and beat with a mixer on low speed. Gradually add the remaining powdered sugar. Beat until a smooth dough forms.
    2. Form the dough into a thick log (about 1 1/2" diameter. Press the log tightly together so that there are no air pockets in the dough. Place a long sheet of plastic wrap on the counter or table. Wrap the dough in the plastic wrap and refrigerate the dough for at least 2 hours. Once chilled, remove from fridge and use a sharp knife to cut the log into small circles (like slice and bake cookies).
    3. Combine the chocolate and oil in a double boiler and heat until melted and smooth. Using a fork, dip the patties one by one in the chocolate, then place on a tray lined with parchment. Let cool until the chocolate is set, then serve. Store in the refrigerator.

    This post was all about homemade vegan peppermint patties


    Here are some other posts you might enjoy:

    Triple Chocolate Chip Cake Ball Truffles

    Chocolate Covered Peanut Butter Candy Bars (Vegan+GF)

    Copycat Reese Peanut Butter Cups (Vegan + GF)

    vegan peppermint recipes

  • Dairy Free,  Dessert,  Gluten Free,  Holiday,  Recipe,  Vegan,  Vegetarian

    Copycat “Reese’s” Peanut Butter Cups (Vegan + GF)

    If I had to make a top 5 chocolate candy list, I think peanut butter cups would be near the top.

    There’s just something so timeless about peanut butter and chocolate. Personally I’m a fan of dark chocolate, but I know there are many who would disagree with me, namely my own family. Hey, we can all just agree to disagree, right? I mean, there really is no wrong way to combine peanut butter and chocolate.

    Of course, I think it’s pretty needless to say that there are some less than healthy ingredients in the name brand Reese’s so that’s why I really like making them at home. There honestly one of the easiest things you can make and they only take about 15 to 20 minutes to do the main prep and then you just chill until the chocolate is set and voilà!

    There’s something about the holiday season especially, that just needs to have some homemade candy, you know what I mean? These are so much fun to make as gifts as well. In fact, one of my favorite uses for them is in this gift idea I shared a while back for DIY vegan hot cocoa mix. They melt really well in that recipe and are a fun change to the traditional cocoa mix.

    You shouldn’t need any fancy ingredients or tools to make these, although I do recommend using silicone cupcake molds because it just makes like so much easier. However, using regular paper liners for cupcakes will also work fine.

    Anyway, from my home to yours I hope this is something that you enjoy making and sharing!

    Copycat "Reese's" Peanut Butter Cups (Vegan + GF)

    Dark chocolate and peanut butter are a match made in heaven, especially when you put them together in these super easy to make candies!
    Prep Time 20 minutes
    Chill Time 10 minutes
    Servings 18 candies



    1. For this recipe you will either need cupcake pans and paper liners or silicone cupcake molds. I prefer silicone molds. This recipe makes about 18 peanut butter cups. (*see note)
    2. Combine peanut butter, almond milk, vanilla, and salt and mix until smooth. Add in the starch and powdered sugar, and gently fold in until it all starts to form a dough-like mixture.
    3. Divide the dough into balls (about 1 tablespoon each).
    4. Melt chocolate and coconut oil slowly in a double boiler over low heat. Now use a spoon or pastry brush to coat the sides and bottoms of each cup liner, being sure to fill in any holes. Repeat with all the cups. Allow chocolate to dry just a bit and then place one of the balls of filling inside each one and press down to flatten and smooth the top. After you've filled each cup, use the remaining chocolate to coat the tops of each cup to seal them in chocolate. Allow them to harden (you can place them in the freezer to make this fast), then peel off the paper liners and enjoy.
    5. Store in an airtight container. (P.S. these are so good chilled!)

    Recipe Notes

    You can purchase silicone cupcake liners online or you can also buy cupcake pans and paper cupcake liners.

    If you’d like to try making your own almond milk check out this recipe and video here – >>>




    For the nut milk bag I used you can get it HERE -> It’s not absolutely necessary but it makes things so much simpler and I really enjoy having it.

     Use the the code “sincerelytori” for a discount!

  • Behind the Scenes,  Holiday,  Personal,  Travel,  Vlogs

    Disneyland fun at Halloween Time!


    Hey Guys! I’m finally home from traveling (for now, lol) I just had the best time in California with my family during the Halloween season. I’m not the biggest fan of Halloween tbh but all of the decor and events going on in the Disney Parks for the season were actually pretty cool. This vid is kind of a mesh of all the days of our trip because I wanted to share some of the highlights with you! (p.s. If you’re wondering why my outfits change it’s because we spent 2 days at each of the parks. 😉 )


  • Dairy Free,  Dessert,  Holiday,  Recipe,  Vegan,  Vegetarian

    Maple Leaf Cream Filled Sandwich Cookies (Vegan)

    The leaves have gone from just barely hinting at color to covering the ground in nature’s confetti.

    Of course, Fall wouldn’t be complete without baking some treats and cookies are always a crowd favorite. So who else loves those Maple leaf cookies from Trader Joe’s? If you’ve never been to TJ’s then you may not know what I’m talking about. These cookies are a classic and have always been a favorite of my mom’s. Now, they’re not exactly health food, obviously, but balance is a good practice and this time of year just needs occasional treats. Besides, a sweet cookie to go with a warm mug of afternoon tea or coffee is just a must.

    To be completely honest, I was never a huge fan of the crunchier type store bought cookies as a kid. I can probably attribute that to my mom making such great homemade treats. However, if I was going to OD on a packaged cookie, these maple leaves are pretty hard to turn down. To me one of the ultimate flavors of Autumn is maple and when these are baking in the oven the whole house smells sooooo good. French toast has always been a holiday tradition in our house so this smell brings with it plenty of nostalgia as well.

    Since I’ve always loved recreating things the homemade way, these were ones I had to try. I knew I wanted to make these as soon as I got the shape for them. I recently picked up some leaf shaped cookie cutters  from a local craft store for the purpose. If you still want to make these but don’t have this particular shape, don’t worry. You can use any shaped cookie cutter or simply cut them into squares. These are actually much smaller than the ones from the store so you might prefer making them a bit larger.

    Anyway, these are just a really fun treat to make with the kids or for your guests. They look so fun and elegant and are fairly simple to create. I’ll probably be making these all through the holiday season. Also, they would make the sweetest little gift. I can just imagine these all wrapped up in some pretty packaging with a kind little note. Gifting perfection!

    Maple Leaf Cream Filled Sandwich Cookies (Vegan)

    Get all fancy in the kitchen and bake these delicious treats for your family and friends. They're perfect for giving as gifts too!
    Prep Time 1 hour
    Cook Time 30 minutes
    Total Time 1 hour 30 minutes
    Servings 36 cookies



    • 1 1/2 cups all purpose flour
    • 3/4 cup coconut sugar
    • 1 1/3 cups blanched almond flour
    • 2 tablespoons flaxseed meal
    • 2 teaspoons baking powder
    • 2 tablespoons arrowroot powder or cornstarch
    • 1/4 teaspoon salt
    • 1/2 cup full-fat coconut milk
    • 1/4 cup pure maple syrup
    • 1 teaspoon pure maple extract


    • 1/2 cup raw cashews soaked and drained
    • 2 cups powdered sugar
    • 1/3 cup arrowroot powder or cornstarch
    • 1/4 cup coconut cream
    • 2 tablespoons maple syrup
    • 1 teaspoon vanilla extract



    1. For the cookies, whisk together flour, almond flour, flax, baking powder, starch, and salt in a medium bowl. In a larger bowl, mix coconut milk, maple syrup, and coconut sugar with an electric mixer until light and fluffy. Beat in the vanilla and maple extracts until combined.
    2. Beat in flour mixture in several additions, until just blended. Divide dough into two balls and flatten each ball into a disk. Wrap each disk in plastic wrap and chill 30 minutes to 1 hour.
    3. Preheat oven to 350 degrees F (180 C) and line baking sheets with parchment paper or use a silicone baking pads. Roll out one disk of dough on a lightly floured surface until it is about 1/3 inch thick. Cut out cookies with leaf shaped cookie cutters dipped lightly in flour. Place cookies on prepared sheets about 1 inch apart.
    4. Bake cookies until edges just start to brown, 8-10 minutes. Watch them closely as they can start to burn quickly. Cool cookies on sheets for a few minutes and then transfer to wire racks to cool completely.


    1. Combine the cashews, vanilla, maple syrup, and coconut cream in a blender or food processor and blend until smooth. add the powdered sugar and starch and pulse until combined. Scrape the sides and pulse again to make sure it's all mixed in.

    2. Spread the backside of one cookie with a spoonful of filling. Top with another cookie, and repeat until all cookies are matched up. You can afford to be fairly generous with the filling and might even have some extras. You can put about 2 teaspoons in each sandwich cookie.
    3. Store cookies in an airtight container for up to one week.
    4. Makes approximately 36 two-inch sandwich cookies.

  • Breakfast,  Dairy Free,  Gluten Free,  Holiday,  Popular,  Recipe,  Vegan,  Vegetarian

    The BEST Pumpkin Pancakes and Maple Nut Butter Spread (Vegan+GF)

    These just might be the BEST pumpkin pancakes ever. Oh, look at that, I mentioned that in the title. 😉 I’ve been really loving oats lately so I decided these would highly feature oats to make them healthy.

    This post is all about the best pumpkin pancakes recipe.

    The BEST Pumpkin Pancakes and Maple Butter Vegan and Gluten Free

    During the Summer I felt like I could eat allllllll the fruit but the moment the weather shifted all I’ve wanted are warm foods. Now plain old oats can seem really boring to some people, and that’s okay. However, if you want to get the best of both worlds by eating your healthy oats and doing it in a way you love, make oatmeal pancakes! OOoooh, and add pumpkin and spice and everything nice! (Did I take that too far? yeah probably.)

    The best pumpkin pancakes recipe best pumpkin pancakes without pancake mix

    Not only do these have all the benefits of whole grains but they’ve also got some sneaky fruits and veggies from the pumpkin and applesauce. If you decide to make the topping then you’ll also get in some healthy nuts, seeds and even beans. I’ll explain in a second.

    easy best pumpkin pancakes gluten free vegan best pumpkin pancakes

    Okay, maybe you don’t even care about adding goods to your diet, that’s cool. You can still give these a try because they’re so good. So let’s talk about the topping or “spread”. To be honest, I didn’t really know what to call this stuff because it’s sort of unusual. I wanted to make a creamy frosting-like topping for these because, afterall, they are cakes, right?

    the best pumpkin pancakes gluten free and vegan vegan best pumpkin pancakes recipe

    Of course, starting the day off with frosting isn’t the best idea so I created this spread. I don’t know, I was just thinking about the stuff that usually goes with pancakes. Things like tons of butter, sugary syrup, and heavy whipped cream. Now if that’s what you like then that’s fine. You do you. I just personally feel like starting the day off like that totally defeats the purpose of eating breakfast. Maybe you’ll like adding some of this spread along with a little syrup.

    pumpkin pancakes with pancake mix pumpkin pancakes for two

    Anyway, I was wondering how I could make a topping that was delicious, but add in some wholesome things too. So this spread, it’s sort of like a sweet hummus mixed with some creamy nut butter. I went a little crazy on the added spices and flavors so feel free to simplify and make it how you’d like. I used a combination of pecans, macadamia nuts, and almonds for mine but any nuts should work well here.

    simple pumpkin pancakes fluffy pumpkin pancakes

    The good thing about these is that you can still make them all through November and even into December if you aren’t sick of pumpkin by then. I can’t think of any breakfast that makes my family as happy as pancakes!

    pumpkin pancakes healthy

    This post was all about the best pumpkin pancakes recipe

    The BEST Pumpkin Pancakes + Maple Nut Butter Spread (Vegan+GF)

    Nothing smells better in the morning than some freshly made pancakes.....unless those pancakes taste like pumpkin spice, that's definitely the best!
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes


    Maple Nut Butter Spread:

    • 1/3 cup nuts or mixed nuts such as pecans, cashews, almonds, or macadamia
    • 1/2 cup cooked chickpeas drained and rinsed
    • 2 tablespoons maple syrup
    • 1/3 cup almond milk
    • 1/4 cup powdered peanut butter
    • 2 tablespoons chia seeds
    • 2 tablespoons flaxseed meal
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon pumpkin pie spice
    • 1/4 teaspoon vanilla extract
    • 1/4 teaspoon almond extract optional

    Oaty Pumpkin Pancakes:

    • 1/4 cup plant-based milk
    • 1 cup pumpkin puree
    • 1/2 cup applesauce unsweetened
    • 1 tablespoon maple syrup
    • 1 teaspoon vanilla extract optional
    • 1 1/2 cups oat flour or rolled oats, pulsed into a flour
    • 2 tablespoons flaxseed meal
    • 1/4 cup arrowroot powder or cornstarch
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon pumpkin pie spice
    • 2 teapoons baking powder


    Maple Nut Butter Spread:

    1. In a food processor or blender pulse the nuts until they become finely ground. Add the chickpeas, maple syrup, almond milk, and pb2, then pulse until combined. Add the chia seeds, flaxseed, spices and extracts and blend well until mixture is light and easily spreadable.


    1. Whisk the, milk, pumpkin, aaplesauce, maple syrup, and vanilla in a medium mixing bowl. In a separate bowl combine dry ingredients and stir until combined, then add to the liquid mixture. Whisk until combined.
    2. Heat a large non-stick skillet over medium high heat. Pour 1/4 to 1/3 cup of batter per pancake onto skillet and cook on each side for 1 to 2 minutes until browned. Repeat with remaining batter.
    3. Serve warm with any nut butter spread.


    If you’d like to try making your own almond milk check out this recipe and video here – >>>




    For the nut milk bag I used you can get it HERE -> It’s not absolutely necessary but it makes things so much simpler and I really enjoy having it.

     Use the the code “sincerelytori” for a discount!

  • Holiday,  Photography,  Travel

    Getting Excited About Autumn Photo Shoot

    I know we usually all gather here for the food, but with yesterday being October 1st I really wanted to share some inspiration to get out and enjoy the natural beauty if you live in the Northern Hemisphere.

    Anyway, I went for a little walk a few days ago and came home with the most surprisingly beautiful shots that just make me so happy to look at. Tell me what your favorite things about Autumn are!

  • Dairy Free,  Dessert,  Holiday,  Recipe,  Vegan,  Vegetarian

    Cinnamon Apple Graham Cracker Crumb Bars (Vegan)


    And it appears the weekend’s over, so um………I think we need something sweet to “celebrate”, right?

    HEY, how do you feel about apples and cinnamon stuffed inside cookie bars???? But for reals, what do you think? I have all types in my gang when it comes to apple desserts; the ones that like anything and everything, the ones that only like cooked apples but hate cinnamon, the ones that claim to be allergic to all fruits, those that only like raw apples, and those that refuse to have an opinion at all.

    With so many people living here in casa craziness it’s becoming easier and easier to get rid of all my extras as you could probably have guessed.


    Anyway, so these cookie bars were inspired by one of my fam’s favorites, my s’mores cookie bars! Oh my goodness, and as I’m typing this I just realized that I’ve never shared that recipe, what am I doing with my life guys??? (I’ll definitely share it soon though.? )

    Ok, but back to the apple bars, they are simply a combination of the most amazingly soft and delicious cookie base and a classic cinnamon apple filling like what you fill a pie with. Of course, then I couldn’t resist the urge to drizzle them with something extra (I’ve got issues) so I added a little bit of icing to dress them up. If you want you could skip that part I guess (#boringpeopleoftheworldunite), but I’m a frosting fanatic so I seriously cannot.

    Alrighty, now that I’ve explained why you have to make these I’m gonna shut up so you can. Oooohhh, and don’t forget to sip something cozy and hot with them like a chai latte or some spiced cider, yum!!!! Enjoy, you guys!


    Cinnamon Apple Graham Cracker Crumb Bars (Vegan)

    Take advantage of apple season by making these soft, sweet, delicious cookie bars full of all the sugar and spice goodness!
    Prep Time 25 minutes
    Cook Time 35 minutes
    Total Time 1 hour
    Servings 16 bars


    Apple Filling:

    • 3 medium apples peeled, cored, and diced into small cubes
    • 1/4 cup water
    • 1/4 cup brown sugar
    • 1 teaspoon cinnamon
    • 1 tablespoon cornstarch

    Cookie Bar Dough:

    • 2 tablespoons coconut oil
    • 2 tablespoons almond butter or cashew butter
    • 1/4 cup almond milk
    • 1/2 cup brown sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 1/2 cup unbleached flour
    • 1 cup graham cracker or vanilla cookie crumbs finely ground *see note (I used graham crackers from this recipe


    • 2 teaspoons almond milk
    • 1/4 teaspoon vanilla extract
    • 1 cup powdered sugar


    Apple Filling:

    1. Preheat oven to 350 degrees F (180 C) and line an 8x8 inch pan with parchment. Add the water to a medium saucepan over medium high heat and add your apples. Cook for 7 to 8 minutes, stirring often, until the apples are starting to get soft and darken. Combine the salt, sugar, cinnamon, and cornstarch in a small bowl and mix to combine, then add to the pan. Continue cooking for about 2 minutes longer until, stirring constantly, until the sugar starts to melt and caramelize. Remove pan from heat and set aside until needed.

    Cookie Bar Dough:

    1. In a medium mixing bowl, beat coconut oil, nut butter, almond milk, and brown sugar together until creamed. Add, baking powder, salt, vanilla, and cinnamon and beat until mixed. Add the flour and graham crumbs and beat until well combined.
    2. Use a rubber spatula to spread about 1/2 of the dough in the baking dish and bake for about 8 - 10 minutes until the top starts just barely browning. Remove from oven and scrape out your pan of apple mixture over the dough. Spread to even out then crumble the remaining 1/2 of the dough over top and return to the oven for 15 to 17 minutes until the top is starting to turn golden brown. Remove pan from oven and let cool for at least 20 minutes before cutting.


    1. Whisk the, milk, vanilla, and salt in a small bowl. Add the powdered sugar and stir gently until you have a smooth icing. Use a fork or fine tipped pastry bag to drizzle over the bars after you cut them.

    Recipe Notes

    *If you are vegan and prefer to not make your own graham crackers you can replace the crumbs in this recipe with a number of lightly sweet cookies or crackers from the store. I think Nabisco makes grahams without honey but Speculoos and Biscoff Speculoos cookies, animal crackers, cinnamon teddy grahams, and Girl Scout's Thanks-a-lots are all vegan. Double check to make sure though.


    If you’d like to try making your own almond milk check out this recipe and video here – >>>




    For the nut milk bag I used you can get it HERE -> It’s not absolutely necessary but it makes things so much simpler and I really enjoy having it.

     Use the the code “sincerelytori” for a discount!