The holidays are one of my favourite times of the year, a chance to get together with family and I love any excuse to bake up a storm in the kitchen, Below are two easy, crowd-pleasing recipes you can whip up in advance and modify to accommodate any dietary needs (gluten-free, vegan, nut free). I’ve made both on several occasions and always received rave reviews. Above all, I value having balance in my diet, my personal goal is to strive for the 80/20 rule, meaning 80% of the time I eat a mostly plant-based Mediterranean style diet, the other 20% I allow myself to indulge, usually it involves chocolate! You should be able to enjoy yourself at holiday parties without feeling of shame or judgement. Remember, this is the time of year to be kind not only others, but yourself.
Pumpkin ‘Peanut’ Butter Cups
2 Large President’s Choice Dark Chocolate bars→ you want these ones here for best quality or 600 grams of equivalent chocolate of your choice
4 tsp coconut oil, divided
⅓ cup canned pumpkin
½ sunbutter (sunflower seed butter for nut-free) OR peanut butter for
2 tbsp coconut flour
2 tbsp maple syrup
¼ tsp cinnamon
Makes 24 full-sized treats
1. Chop ½ (150 grams) chocolate bar into large bowl and add 1 tsp coconut oil, melt in microwave or on stovetop under smooth and easy to stir.
2. Fill the bottom of 12 large muffin cups with with chocolate. Freeze for 5-10 minutes
3. Combine the rest of ingredients in a bowl, stirring until well mixed.
4 .Take muffin cups out of freezer and add 1 heaping teaspoon of pumpkin mixture on top. At this point you should have half the pumpkin mixture left.
5. Melt other half of chocolate bar with 1 tsp oil and cover each muffin cup.
6. Sprinkle sea salt on top and place in fridge to harden.
7. Repeat steps 1-6 with other chocolate bar and remainder of filling.
Optional- cut the recipe in half and use mini muffins liners for a small but tasty treat. This dessert is best stored in the fridge or freezer, making it an easy thing to prepare in advance for Christmas parties.
Adapted from chocolatecoveredkatie.com
Homemade Rolos
For the Vegan Caramel:
1 cup pitted soft Medjool dates
1 tbsp natural peanut butter or other nut or seed butter
¼ teaspoon cinnamon
For the Chocolate Coating:
100 grams dark chocolate chopped→ I like the Lindt Dark Chocolate Sea Salt Bars
½ teaspoon coconut oil
Makes 20 bite sized treats
1. Process the pitted dates, peanut butter and cinnamon in food processor until a sticky paste forms.
2. Lightly wet fingers and shape into balls, should make about 20 smalls balls about 1 inch in diameter. Place balls in freezer for ten minutes or until firm.
3. Melt chopped chocolate and coconut oil in microwave until smooth.
4. Remove the caramel balls from the freezer and insert a toothpick. Dip each ball into the melted chocolate, one at a time. Roll around to coat completely and tap off any excess chocolate. Place onto a plate or cookie sheet covered in foil
5. Freeze the balls for at least 20 minutes, or until firm. Store in freezer, remove 10 minutes before serving.
Adapted from Oh She Glows Cookbook
The holidays can be a stressful time of year, taking away from the joy this special time is supposed to bring us. Deep breathing, mindfulness and meditation and acupuncture can all help you stay calm and bright!
……Stay tuned for my next post when I announce some big and exciting changes to my clinical practice, including NEW locations and hours. I’m making it more convenient than ever for you to start reaching your health goals today and look forward to working with you.
