The holiday season passes in a blur of tinsel, stars and random Santas. I love it because it is the only time of year that I get to really be with my little family. Outside of the BIG DAY, it’s just us three. We usually do a big family gathering but this year, due to various circumstances, it’s just us. It’s our first Christmas in fifteen years without our beautiful canine soul mates and we want to just potter around and take time to breathe and remember how lucky we are. Things don’t always go to plan, but on the whole, we are doing pretty good. We have our house in the trees and a two year-old elf of our very own. She is our Christmas gift every year.
I am making a few little treats in advance to enhance the pottering experience. I don’t want to be running around cooking on the day, so with that in mind I have three treats for you. Each is whipped up by my best friend Penny Processor and can all be in the freezer setting in half an hour. Also, they are YUMMY. That’s the main point right? Yummy treats in no time. A girl could live on that.
Before I go on, I want to wish the happiest of holidays to you. I truly wish you all the joy and hope that this season brings. Thank you for visiting me here and I hope our friendship will continue to grow. Be well. Be happy. Be well fed.
10 medjool dates, pitted and chopped
3 tbs cashew or almond nut butter (drain oil)
2 tbs coconut oil
1 1/2 tsp vanilla extract
Combine all ingredients in to a food processor and blitz until well combined and smooth. Line a lunchbox with parchment and press mixture in, smoothing as well as you can. Cover with foil and freeze until set. I left mine overnight but it was set about an hour after making. When ready, remove from freezer, cut in to squares and wrap with small squares of parchment or baking paper. Store in fridge. These are sticky, sweet and just wonderful.
Creamy Nut Nougat
1/2 cup coconut cream + 2 tbs
3 medjool dates
1/2 cup almonds
1/2 cup cashews
1 tsp vanilla
2 tbs coconut flour
2 tbs coconut oil, melted
Combine ingredients in to the food processor and blitz until smooth. The batter will be firm so that it can be moulded in to a bar shape. Remove and mould in to a long, nougat-ish shape. I laid parchment down on my smallest baking tray and moulded the bar to one wall. Wrap in foil and freeze until the ready to serve. Remove bar from freezer twenty minutes before serving. Press almonds or cranberries in to the top for good luck.
1 1/2 cup cashews
3 tbs coconut cream
2 tbs agave or maple syrup
1/2 cup desiccated coconut
10 drops good quality mint extract
1 tbs coconut flour
2 tbs coconut oil, melted
1 tsp super green powder (mixed greens, kale, spirulina) – optional for green colour ruffles
Blitz all ingredients in the food processor until combined and the batter comes together in to a ball shape. Remove and with clean hands roll in to bite size balls. I am not a “pretty” cook, I am pretty impatient and so my truffles look a little like footballs, not lovely rounded balls. No matter, they taste good. Freeze for about 30 minutes to set. Meanwhile melt vegan chocolate in a pot or use my chocolate bark mix at half levels, so 1/4 cups instead of half and 1/8 cup maple. When melted dip truffles using a toothpick, shake off excess and place on parchment paper. Refreeze to serve and set the chocolate.