The holidays are synonymous with way too much junk food and SUGAR!
Here are a few of my tried and true recipes that allow me to celebrate without getting doped up on sugar.
So Yummy, So Simple!
2 cups hot water
1 tablespoon raw cacao
4 tablespoons coconut milk or coconut cream
Gotta Love That Crunch!
1 1/2 cups almond meal
1/2 cup butter, softened or coconut oil
1/2 cup coconut sugar
1 cup arrowroot or tapioca flour
1/2 tsp sea salt
grated rind of 1 lemon
1/3 tsp vanilla powder or 1 tsp vanilla extract
1 tsp almond extract
Place almond meal, softened butter, and coconut sugar in bowl. Mix until creamy and then slowly add the flour. Form dough into 2 inch mounds and place on buttered cookie sheets. Bake at 300 degrees for about 20 minutes. After about 5 minutes in the oven use a fork to gently press each cookie. Let cool completely before storing in the refrigerator.
This recipe makes perfect jam thumbprint cookies. If you want to top these with jam, use a spoon instead of a fork to press them down after baking 5 minutes. Spoon 1 tsp of jam in the indent and continue baking for 15 more minutes.
Something Salty Sweet!
1 1/2 cups coconut sugar
1/2 cup coconut oil
1/2 cup coconut milk
3/4 teaspoon vanilla powder or 2 teaspoons of vanilla extract
1/4 teaspoon sea salt
3 1/2 cups finely shredded coconut
2/3 cup dark chocolate chunks or chocolate chips, (I use 80% dark chocolate)
1 tablespoon Hawaiian Black Lava Salt (optional)
In a large saucepan, combine the coconut sugar, coconut oil, and coconut milk. Bring the mixture to a boil and stir continuously for 2-3 minutes. It will begin to thicken and darken.
Remove the caramel from the heat and add the vanilla, sea salt, and coconut. Stir to combine.
Add the chocolate chunks and lightly stir. If you stir too much, all the chocolate pieces will melt.
Scoop 2 inch mounds onto a cookie sheet lined with parchment paper. Sprinkle with Hawaiian Black Lava salt. Leave in freezer for 3-4 hours until firm. After firm, move macaroons to refrigerator and store until served.
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