Dessert

Chocolate Peppermint Patties (Naughty or Nice)

Even better than store-bought versions. I suggest keeping these in the fridge or freezer for the best texture. The chocolate coating gets all snappy which is a wonderful contrast to the creamy middle.

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Ingredients:

  • 1/2 cup raw cashews, soaked 
  • 1/2 cup coconut oil, melted
  • 2 - 3 tablespoons agave nectar, to taste
  • 2 tablespoons almond milk
  • 1 teaspoon peppermint extract
  • 3/4 cup dark chocolate chips
  • 1/2 tablespoon coconut oil

How To: 

1. Place cashews in a bowl and cover with water. Let soak overnight, or for at least 2-3 hours. If your blender isn't great at blending things smooth, I suggest soaking overnight for the best results.

2. Drain and rinse the cashews after soaking.

3. Add the cashews, melted coconut oil, agave, milk, and peppermint extract into a high-speed blender. Blend on the highest speed until completely smooth. This can take a couple minutes.

4. Line a baking sheet with parchment paper and grab mini cupcake/candy liners. Add a half tablespoon of filling into each liner. Place on the baking sheet. Repeat until you don't have any filling left (you should get about 22-25). Freeze, uncovered, for 20-35 minutes, or until firm to the touch.

5. After freezing, quickly pop the patties out of the cupcake liners and set each on top of their respective liner. Return to the freezer for 10 minutes to firm up even more.

6. Meanwhile, melt the chocolate and coconut oil in a small pot over the lowest heat. When half of the chips have melted, remove it from the heat and stir until all the chips are melted. Allow the chocolate to cool slightly for a few minutes before dunking the patties.

7. Remove the patties from the freezer and dunk them into the melted chocolate with a fork. Tap the side to shake off excess chocolate and place on parchment paper. Do this step as quickly as possible so the patties don't melt. Update: Some of you are having trouble with the chocolate thickening up as you do this step. If this happens, I suggest heating the chocolate again over low heat to thin it back out. The cold peppermint patties are probably causing it to thicken with time. Another option is to just drizzle the chocolate on top of the patties.

8. Return the patties to the freezer until set, for about 10 minutes, until the chocolate coating is firm. Store leftover patties in the freezer/fridge until ready to enjoy!

* To be extra festive (and a little naughty) sprinkle crushed candy canes on top of the chocolate before the last step.

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Thanks to Oh She Glows for the healthy, but tasty twist, on a classic!

Paleo Pumpkin Bars

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Ingredients:

1/3 cup Coconut flour

1/4 teaspoon celtic sea salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

4 eggs

1 cup fresh baked pumpkin or winter squash

1/3 cup honey

1/4 cup coconut oil

1/2 cup dark chocolate chips **

** You may choose to omit the chocolate chips altogether, or use raisins instead.

How To:

In a food processor, combine coconut flour, salt, baking soda and cinnamon.

Pulse in eggs, pumpkin, honey and oil until well combined.

Stir in the chocolate chips by hand.

Transfer batter to an 8x8 inch Pyrex baking dish.

Bake at 350° for 20-30 minutes.

Cool and serve.

Makes 16 squares

Thank you to Elana's Pantry for this fabulous recipe.

February's Dish: Gluten Free Coconut Bars

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Ingredients:

3 eggs
1 cup coconut milk
1/3 cup coconut oil
1/3 cup honey
1 tbsp. vanilla extract
1/8 tsp. Stevia
1/2 cup blanched almond flour
1 tbsp. coconut flour
1 1/2 cups unsweetened shredded coconut
1/4 tsp. celtic sea salt

How to:

Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor. Pulse in almond flour, coconut flour, shredded coconut and sea salt. Transfer ingredients into an 8×8 inch Pyrex baking dish. Bake at 350 for 30 minutes. Cool for one hour, then place in refrigerator and serve when chilled. Makes 24 bars.

Thank you to Elana's Pantry for this delicious recipe.