Growing up, one of our favorite parts of the holidays was making treats, sipping hot cocoa, and listening to Christmas music. Unfortunately, a lot of those treats are not-so-great for you and often times can make for some unwanted side effects (weight gain, skin irritation, sleeplessness, lethargy, and more)! Here are a few of our favorite treats reimagined. Each has been tested and approved for that snuggly, delicious, soul warming flavor just without all the worse-for-you ingredients. All of these recipes are gluten free, dairy free, and additive free!
Peppermint Hot Cocoa
2 cups almond milk (or milk of your choice, oat would be great too!)
1 can full-fat coconut milk or 1.5 cups cashew milk
3 ounces 85% dark chocolate, chopped
2 tablespoons natural cocoa powder
½ cup pure maple syrup or raw honey (use less or more to your taste)
½ teaspoon peppermint extract (optional)
Combine almond milk and coconut milk in a saucepan over medium-high heat for 2-3 minutes. Turn the heat to low and whisk in the chocolate, cocoa powder, and maple syrup/honey. Heat for about 5 minutes, whisking occasionally, until the chocolate is melted and the mixture is creamy. Stir in the peppermint extract, remove form heat and serve!
10 oz 85% dark chocolate
½ cup coconut oil
½ cup coconut butter
1 tbsp maple syrup or manuka honey
½ tsp peppermint extract
1 tsp vanillla extract
crushed candy canes (optional)
Place dark chocolate in a double boiler or a glass bowl over a boiling pot of water. Melt until smooth. Pour melted chocolate in a pan lined with parchment paper. Spread chocolate into a ¼ inch thick rectangle. Place the pan in the freezer for 10 minutes to solidify. Slightly melt the coconut oil and coconut butter until it becomes a thick icing consistency. Add remaining ingredients and whisk together. Take the pan out of the freezer and spread the coconut mixture over the chocolate. Top with crushed candy canes (optional). Let set in freezer for 1-2 hours. Remove from freezer and break into bark pieces.
½ cup + 1 tbsp pure maple syrup
2 tbsp molasses
2 ⅔ cups almond flour
½ tsp baking soda
2 tsp cinnamon
2.5 tsp ginger
1 tsp cloves
1 tsp nutmeg
powdered sugar (optional)
Mix maple syrup and molasses in a bowl. Add the almond flour, baking soda, and spices. Mix until well combined. Fold together until a uniform dough ball is created and is sticky on the surface. Divide the dough ball into two. Wrap with saran wrap or equivalent and flatten slightly between your hands into a disc shape. Chill 60 minutes or overnight.
Preheat oven to 350 degrees. To bake, roll the dough between two pieces of parchment paper to about 1/6 inch thickness. Use your favorite cookie cutter shapes to create fun cookie designs or use a cup to cut into circles. Keep the cookies on a the parchment and bake for 12-16 minutes depending on cookie size and thickness. If you prefer chewy cookie bake at 325 for 14 minutes. Sprinkle with powdered sugar if desired.
1 can full-fat coconut milk
6 whole cloves
3 egg yolks
¼ cup maple syrup or honey (less or more to taste)
1 teaspoon vanilla extract
½ teaspoon nutmeg + a sprinkle for garnish
¼ teaspoon cinnamon
1 cup cashew milk (or milk of choice, oat or almond would also work!)
Heat the coconut milk in a saucepan for 2-3 minutes. Whisk together egg yolks, maple syrup, vanilla, nutmeg, and cinnamon in a bowl. Slowly pour the hot coconut milk into the bowl whisking continuously. Return the liquid to the pan and cook over medium-low heat for 5 minutes. Cover and refrigerate until chilled completely or enjoy warm!
Makes 24 large mallows
2-3 tbsp arrowroot powder
1 cup water
2 tbsp unflavored gelatin powder
1 cup light colored honey
1 tsp vanilla extract
Line a baking sheet with parchment paper and spread 1 tbsp of arrowroot powder to cover the pan. Into the bowl of a stand mixer or hand held mixer fitted with the whisk attachment, pour ½ cup of water and sprinkle gelatin over the top. Allow the gelatin to bloom, or absorb the water, for 10 minutes. Combine the remaining ½ cup water and honey in a saucepan. Bring to a boil over med-high heat and boil for 15 mins, or until a candy thermometer read 240F. Turn the mixer on low, and with it running, slowly pour in the hot honey syrup down the side of the bowl. Add the vanilla, then increase the speed of the mixer to med-high and beat for 8-10 minutes. The mixture will turn from brown to white and triple in volume.
Put the mallow cream out onto the baking sheet and smooth. *You need to work quickly here before the mallows set. Allow to cool at room temp. for 6 hours.
Rub the mallows with 1 tbsp arrowroot powder. Lightly grease a sharp knife with coconut oil and slice into 24 large pieces. If they are still sticky, toss with 1 tbsp remaining arrowroot powder to coat. Serve.
Use these mallows in homemade cocoa or coffee. Or eat them on their own (;
Let us know if you try any of these recipes! We would love to hear if you enjoyed them!