12 Vegan Christmas Treat Recipes

Can you believe that Christmas is only a week away?! I can't. In case you're in need of some healthy holiday treat recipes, I've got you covered!

Nanaimo bars are a Canadian classic that's on almost every holiday goody platter - you have to try my raw vegan version!

My vegan and gluten free Red Velvet Truffles are luscious and decadent while being super healthy!

Raw Vegan Eggnog Cheesecake - make small ones or a full cake!

Vegan and Gluten Free Gingerbread Donuts

Raw vegan Mint Chocolate Squares

Raw Vegan Fruit Cake Balls (I've never liked regular fruit cake but these are SO good!)

Raw Vegan Sugar Cookies

Vegan & Gluten Free Eggnog Truffles

Vegan & Gluten Free Peanut Butter Truffles, 2 ways

Vegan & Gluten Free Snickers Balls

Vegan & GF Peanut Butter Squares (1 dough, 4 recipes!)

Vegan/GF Cranberry Walnut Chocolate Chip Cookies

And for the first time on the blog, my Nanaimo bar recipe! It was first in my Sweetly Raw Desserts book, then in a Christmas recipe ebook a few years ago but I just had to get it onto the blog 🙂

Nanaimo Bars


I’ve always loved this Canadian dessert bar that is named after the city of Nanaimo on Vancouver Island, just several hours from where I live! The original recipe is full of flour, butter, and sugar so naturally I had to create a healthy raw version. Makes 15 bars


1 cup almonds

2/3 cup shredded coconut

2/3 cup pitted, packed medjool dates

1/4 cup cacao powder

2 pinches of salt

2-3 teaspoons water

Finely grind the almonds and coconut in a food processor. Add the dates, cacao, and salt. Process until the dates are ground. Add the water starting with 2 teaspoons. The mixture should be moist and easily hold together when pressed. Press into the bottom of an 8x8” pan. Set aside.


2/3 cup cashew pieces

1/2 cup water

1/4 cup maple syrup, agave, or coconut nectar

1 teaspoon pure vanilla extract

1/4 teaspoon turmeric, for colour

1/3 cup + 2 tablespoons melted coconut butter

1/3 cup melted coconut oil

Blend the cashews, water, maple, and vanilla until smooth in a high speed blender. Add the turmeric, oil, and butter. Blend to incorporate. Pour over the crust and set in the freezer for 3-4 hours and then place in the fridge for at least 6 hours, until firm.

Chocolate Topping

1/4 cup melted coconut oil

2 1/2 – 3 tablespoons coconut nectar

1/3 cup cacao powder, sifted

1 1/2 – 2 teaspoons hot water

Whisk all ingredients together vigorously in a bowl until it becomes smooth and shiny. Pour over the filling and spread evenly. Work quickly as it will start to firm up when it hits the cold filling. Place in the fridge for at least 1 hour. For clean cuts, run a knife under hot water and wipe it dry between each cut.

Wishing you the most wonderful holiday season!

Be sure to connect with me daily on Instagram @sweetlyraw



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