Thursday, December 23, 2010
Holiday Candy Gift Tins
These were a big hit with my family this holiday season. I made a variety of candies and gave them away in decorative tins and takeout boxes.
It's nice to make extra and have some on hand for visitors and special people in your life during this time. You could collect the tins all year or find inexpensive ones at a used goods stores or catch a sale, like I did.
Cardamom Granola Squares
4c rolled oats
1c dried cranberries
1c coconut flakes
1/4c dried ginger
1/2c flax seeds
1/2c sunflower seeds
3tsp ground cardamom
1tsp sea salt
5tbs maple syrup
6tbs earth balance
4tbs coconut oil
1tsp vanilla extract
Line 9x13 inch baking pan with foil and lightly oil and set aside. Preheat oven to 350 degrees.
Mix 1st 8 ingredients in a bowl and set aside.
Heat next 4 ingredients on the stove until butter melts and sugar dissolves.
Remove from heat and add vanilla. Pour into dry ingredients and mix well.
Pour into greased pan and press down firmly. Bake about 30 minutes or until golden brown. The smell of the granola as it's baking is heavenly!
Remove from oven and let cool. Cut into squares.
1/4 dry lavender flowers
2/3 cup coconut milk
10 oz semisweet vegan chocolate chips
2tbs cocoa powder
1tbs lacuma powder
1tsp mesquite powder
Heat the coconut milk and lavender together until the milk is warm.
Remove from heat and let sit for 10 minutes. Add chocolate to milk and melt and stir until well combined.
Refrigerate until chocolate is set and you can easily roll into balls.
Roll into tsp sized balls and roll into cocoa mixture.
Store in fridge.
Cookies and Cream Truffles
I used this recipe here and veganized it by using vegan cream cheese.
Beleive it or not, oreos are vegan. Not at all healthy, but vegan nonetheless.
A better alternative to those are Newman's O's Organic cookies
The ginger ones are delish and I'll be trying a truffle with those next year.
*notes- I used a food processor instead of crushing in a bag.
- I added 1tbs coconut oil to dipping chocolate for shine and texture.
- I froze the truffles before dipping them in chocolate.
- I sprinkled with dehydrated coconut.
Chubby Hubby Cups
Years ago, I loved chubby hubby icecream...and it showed :)
Anyhoo- I was just going to make a standard peanut butter cup, when the chubby hubby sweet and salty combo popped into my head. Here's what I came up with.
8oz vegan dark chocolate chips
8oz vegan milk chocolate
1c plus 2tbs chunky peanut butter
about 2 cups of salted pretzels ( I use small braided ones. If you use bigger, you may have to break them up.)
about 1/2c vegan caramel sauce
muffin liner papers
Melt chocolate chips along with 2tbs peanut butter. Do this in the microwave or a double broiler.
Pour 1/2 of your chocolate in the bottom of muffin liners. Roll chocolate around liners until choclate comes half way up liners. Put some pretzels at bottom of each(I use 2 small). Put them in the freezer until set.
Add one tsp pb into middle of cups. Pour 1tsp caramel over each. Pour remaining 1/2 of chocolate over cups, being surre to cover filling thoroughly.
Put them back into freezer until set. Store in the fridge and enjoy!
Great with a cold glass of almond milk :)