Must you include treats this holiday season? Of course not. Will you? Let’s just suffice it to say – possibly. So, I would love to provide you with some more healthful treat-oriented options that I hope you find tasty and delicious.
Poached Pears with Spiced Chocolate Sauce
Adapted from Eat This, Not That!
Ingredients:
4 medium ripe pears
¾ cup unsweetened apple juice
¼ cup dry red wine
2 ½-3 inches stick cinnamon
Spiced Chocolate Sauce
2 ounces bittersweet chocolate
Dash ground cinnamon
Dash ground nutmeg
Dash ground allspice
Dash ground cloves
Instructions:
Core each pear from the bottom, leaving the stem intact. Peel pears. If necessary, slice the bottoms off pears to allow them to stand upright.
In a medium sauce pan, combine the apple juice, wine, and cinnamon stick. Add pears to pan. Poach until soft, about 7-10 minutes.
Using a slotted spoon, transfer pears to dessert plates.
Place chocolate and spices in a small pot atop a pan simmering with water (double boiler technique) OR place in a microwave-safe bowl and heat for 1 minute, stirring every 30 seconds until chocolate is melted. Stir until smooth.
Drizzle sauce over pears and serve.
Chocolate Walnut Truffles
Makes about 14 truffles
Ingredients:
1 cup walnuts
½ cup almonds
¼ cup cocoa powder
1 teaspoon cinnamon
¼ teaspoon sea salt
8 ounces medjool dates, pitted (about 12 dates)
Shredded coconut, for rolling
Pinch of cayenne pepper, optional
Instructions:
Place the walnuts, almonds, cocoa powder, cinnamon, and salt in a food processor and process into a fine meal.
Add dates, a few at a time, and process for 1-2 minutes, until a ball forms.
Roll into tablespoon-sized balls and roll each ball in shredded coconut.
Refrigerate or freeze until serving.
Pomegranate & Pistachio Dark Chocolate Bark
Adapted from Maple & Mango.
Ingredients:
10 ounces 70% or higher dark chocolate, chopped into small pieces
¾ cup pomegranate arils, approximately 1 pomegranate
½ cup shelled pistachios, roughly chopped [if you use unsalted pistachios, add ¼ teaspoon Himalayan sea salt]
Instructions:
Line a baking sheet with parchment paper.
Pat the pomegranate arils dry with a paper towel.
Place chocolate in a heat-proof bowl set over a small pot of gently simmering water. Stir chocolate until almost fully melted. If needed, add salt and stir to combine.
Pour melted chocolate onto the lined baking sheet and spread into a rectangular shape (roughly 8x10 inches and ¼ inch think).
Immediately sprinkle the pomegranate arils and chopped pistachios onto the chocolate. Press in gently, if needed.
Place in the refrigerator or freezer until the chocolate has hardened, ~15-60 minutes.
Break it up or cut into pieces and enjoy!
If not eating immediately, store in a container in the fridge for up to 5 days or freezer for 2 months.
Broiled Grapefruit with Ginger
Adapted from The Simple Veganista.
Ingredients:
2 grapefruits, cut in half
2 teaspoons coconut sugar
1 tablespoon coconut oil
1 teaspoon finely grated ginger or 1 tablespoon candied ginger, chopped
Optional: pinch of cinnamon or shredded unsweetened coconut (add after the first 2-3 minutes)
Instructions:
Preheat broiler.
Use a grapefruit knife or a serrated paring knife to cut each grapefruit segment so the pink flesh is cut away from the membrane.
Place each grapefruit half, cut side up, on a rimmed cookie sheet or baking dish.
Top each half with ½ teaspoon of coconut oil, ½ teaspoon of sugar, and a generous pinch of ginger.
Place under the broiler for 4-7 minutes, setting your timer every 2 minutes, until the sugar is caramelized and rind is gently colored, but not burnt all around. If using shredded coconut, sprinkle on top of the grapefruit halves after the first 2 minutes.
Enjoy right away or let cool and serve at room temperature.
Chocolate Macaroon Cookie Truffles
Adapted from The Chalk Board.
Makes 18-24 truffles.
Ingredients:
1 ¼ cup oat flour [I ground up rolled oats in my Vitamix to make the flour.]
½ cup almond flour
½ cup unsweetened shredded coconut, plus extra for garnish
¼ teaspoon fine Himalayan sea salt
4 tablespoons soft coconut butter
1 tablespoon + 1 teaspoon liquid coconut oil
¼ cup + 1 tablespoon 100% maple syrup
½ teaspoon pure vanilla extract
1 cup 70% dark chocolate chips
Instructions:
In the bowl of a food processor, combine the oat flour, almond flour, coconut, sea salt, coconut butter, 1 tablespoon of the coconut oil, maple syrup, and vanilla.
Mix on high until you have a cookie dough-like consistency.
Line a baking sheet with parchment paper.
Scoop 2-3 teaspoons of the dough per truffle and gently roll into a ball before placing on the parchment paper.
Transfer the truffles to the refrigerator for at least 30 minutes.
In a double boiler, melt the chocolate chips with the remaining teaspoon of coconut oil. One the chocolate is melted, remove from the heat.
Using a fork or small slotted spoon, dip the truffles into the melted chocolate and lightly toss to coat. Place the truffles back onto the parchment paper.
Garnish the top with shredded coconut.
Place the truffles back in the refrigerator to firm up.
The truffles will keep in a sealed container in the refrigerator for about 1 week and in the freezer for a few months.
Gluten-Free Persimmon Cookies
Adapted from Riddlelove.
Makes about 2 dozen cookies
Ingredients:
2 cups almond flour
1/3 cup maple syrup or coconut sugar
36 drops 100% pure monk fruit extract
1 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup persimmon purée (from Hachiya persimmons)
1/4 cup coconut oil
1 organic, pasture-raised egg
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Instructions:
Preheat oven to 350º F.
In a mixer blend flour, soda, salt, and spices.
In a large glass measuring cup or a bowl, whisk together purée, syrup, oil, egg, and vanilla.
Pour liquid mixture into dry mixture and beat for about 30 seconds. Turn the mixer to low and add pecans and raisins.
Spoon batter onto 2 baking sheets. If they're not stoneware, grease baking sheets or lay parchment paper onto the sheets. Leave plenty of room in between cookies, they spread. Bake 16-20 minutes. Allow to sit on sheets for about 20 minutes, then serve warm. Store in an airtight container.
Hope you enjoy one or more of these holiday recipes! Wishing you all a safe, healthy, and happy holiday season! 'See' you all in 2023.
In health,
Natalie