Healthier Christmas Baking – 9 Guilt-Free Indulgences
1. Avocado Chocolate Pudding
INGREDIENTS
2 large avocados, cubed
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar
1/3 cup coconut milk
2 tsp vanilla extract
1 pinch cinnamon
METHOD
Blend all ingredients in a blender until smooth. Refrigerate pudding until chilled, c. 30 minutes. If you don’t like brown sugar, try replacing it with honey.
2. Pecan Pie Cookies
Serves: about 18 cookies
INGREDIENTS
For the filling:
- 1/3 cup dates, chopped
- 5 tablespoons maple syrup
- 1/4 cup coconut oil
- 1 tablespoon almond milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 1/2 cups pecans, chopped
For the cookie base:
- 2 1/4 cup blanched almond flour, gently packed
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 5 tablespoons coconut oil, at room temperature
- 3 tablespoons maple syrup
- 1-2 tablespoons almond milk
- 1 1/2 teaspoons vanilla extract
INSTRUCTIONS
To make the filling:
- Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.
- In a small saucepan over low heat, combine the maple syrup, coconut oil, almond milk, and vanilla extract. Stir until the coconut oil is just melted and then remove from heat.
- Drain and discard the hot water from the dates, and place the dates in a blender with the saucepan contents. Blend until smooth, pour back into the saucepan (so you don’t dirty another bowl) and then stir in the sea salt and chopped pecans. Set aside.
To make the cookie base and form the cookies:
- Preheat oven to 350 degrees (F) and line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the almond meal, sea salt, and baking soda. Whisk in the coconut oil until the dough resembles coarse crumbs.
- Stir in the maple syrup, vanilla, and almond milk. Start with 1 tablespoon of almond milk and add another tablespoon only if the dough needs more moisture to pull it together.
- Roll the dough into balls (using about 1 1/2 tablespoons of dough each) and place on the cookie sheet. Flatten the balls of dough and use your fingers to make a well (or indentation) in the middle of the cookies.
- Generously fill the cookies with the pecan pie filling (and I do mean generously fill, otherwise you will be left with a lot of filling left over).
- Bake for 12 to 14 minutes, or until the bottoms of the cookies are golden brown.
- Allow the cookies to completely cool on the cookie sheet (otherwise they will fall apart).
INGREDIENTSCoconut Bars
- 1 ½ cups unsweetened coconut, shreds or flakes
- ¼ cup coconut oil, solid or melted
- 2 tablespoons pure maple syrup
Chocolate Dip Layer
- ½ cup vegan chocolate chips
- 1 teaspoon coconut oil
Almonds
- 32 unsalted almonds
Chocolate Drizzle
- 2 tablespoons vegan chocolate chips
- ¼ teaspoon coconut oil
INSTRUCTIONS
- Line an 8.5×4.5 inch or 9×5 inch loaf pan with parchment paper or wax paper. Set aside for later.
- Make the coconut bars: Add all Coconut Bars ingredients to a blender or food processor: coconut, coconut oil and maple syrup. Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces.
- Pour coconut mixture into the prepared loaf pan. Using a rubber spatula, press down and smooth until you get a tightly packed, even layer. Freeze for 15-20 minutes.
- Remove from freezer. Lift the coconut bars out of the loaf pan. Cut into 16 rectangular bars. Line a baking sheet with wax paper or parchment. Lay these bars on the sheet, evenly spaced apart. Place back into the freezer while you prepare the chocolate layer.
- Make the Chocolate Dip Layer: Use the double boiler method, or the following. In a medium, microwave safe bowl, add the Chocolate Dip Layer ingredients: ½ cup vegan chocolate chips and 1 teaspoon coconut oil. Heat in 20-second increments until just slightly softened and melted. Stir until smooth.
- Remove coconut bars from the freezer. Dip the bottom of one coconut bar into the bowl of melted chocolate, creating a thin coating. Use the side of the bowl to scrape off excess chocolate. Place back onto the baking sheet. Repeat until all coconut bars have been coated.
- Dip one side of an almond in the melted chocolate and press into half the surface of one bar, leaving room for another almond. Dip another almond in chocolate and press into the remaining surface of the bar. Repeat for all bars. Place baking sheet back into the freezer while you make the chocolate drizzle.
- Make the chocolate drizzle: Add the Chocolate Drizzle ingredients to the bowl of leftover melted chocolate: 2 tablespoons chocolate chips and ¼ teaspoon coconut oil. Heat in the microwave in 20-second increments until just softened. Stir until smooth.
- Using a rubber spatula, scrape melted chocolate into a plastic zip bag with a very small tip cut off, or a small piping bag fitted with a very fine tip. Holding the bag over one candy bar, pipe the chocolate in a zigzag motion, starting from one end of the bar and finishing at the other. Repeat for all bars.
- Place baking sheet into the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving. Enjoy! Storing instructions below.
NOTES
– Store in an airtight container for 1 week at room temperature. If freezing, store in an airtight, freezer-friendly container for up to 1 month. Allow to thaw for 15 minutes before enjoying.
4. Gingerbread Men
INGREDIENTS
- 3 cups flour (I used spelt)
- 1/3 cup + 1 T maple syrup
- 1/4 cup blackstrap molasses
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2-1 T ginger (depending on how much zing you like)
- 1 egg
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 4 T applesauce
- 2 tsp vanilla extract
METHOD
- Mix the dry ingredients in one bowl.
- Mix wet in another.
- Add dry to wet and mix only until combined.
- Remove the dough from the bowl and cut into two equal parts.
- Wrap the dough in plastic and refrigerate for at least 2 hours.
- Preheat oven to 350 F.
- After two hours, remove the dough from the fridge.
- Roll the dough onto a floured surface until it is about 1/4 inch thick. Please use additional flour if necessary.
- Cut dough into desired shapes and place them onto a lined baking sheet.
- Bake the cookies for about 8 minutes and then let them cool a bit before removing.
- Set them aside to completely cool before decorating. Enjoy!
5. Macaroons
Makes 12 macaroons
INGREDIENTS
- 1/4 cup virgin coconut oil
- 1/4 cup peanut butter
- 1/4 cup Real Maple Syrup
- 1/4 teaspoon sea salt
- 2 T unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- 1 cup coconut flakes
METHOD
Add the coconut oil, peanut butter, maple syrup, salt, and cocoa to a medium saucepan. Stir continuously over medium heat. Let mixture come to a boil and boil for 1 minute.
Remove from heat and stir in vanilla and coconut flakes until thoroughly coated.
Drop Tablespoon-sized mounds onto parchment paper. Place in fridge to firm up, and keep there until you are ready to eat – that’s right: NO baking!
6. Raw Peppermint Patties
By Fork & Beans
INGREDIENTS- 1 c. shredded coconut (unsweetened)
- 3 tsp coconut oil, melted
- 2 tsp. maple syrup
- 1 tsp. milk of choice
- 1 tsp. peppermint extract
- Raw Chocolate Recipe (use in melted form) OR use ½ c. nondairy chocolate, melted
INSTRUCTIONS
- If your coconut is not soft and more on the harder in texture side, simply soak the coconut in boiling water for 10 minutes to soften up and make it easier to blend. Drain the water.
- Blend coconut, maple syrup, coconut oil, and nondairy milk in a high speed blender until almost smooth. Keep the faith. It WILL blend…eventually (will take several minutes and spooning the mixture around the blender). You can always add a teaspoon of nondairy milk at a time If you are having too much trouble. Add peppermint extract.
- Gently pack coconut mixture into small patties with your hands. Place on a wax paper-lined baking sheet. Freeze for 20 minutes.
- With a fork, dip each patty into the bowl of melted chocolate. Flip over and get the other side coated. Work quickly because having the frozen patties sit too long in the chocolate will harden the chocolate. Set back on wax paper. Allow to freeze for 10 minutes.You might have to double dip the patties after they set the first time if you are using the raw chocolate.
- Freeze 10 minutes until chocolate is fully hardened.
You can also substitute vanilla for the mint extract, press a couple of raw almonds into the top before freezing the filling and then dip, for almond joys. Yum. =)
7. Banana Oatmeal Cookies
INGREDIENTS
- 2 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1 1/2 cup quick-cooking oats
- 1/2 cup finely ground walnuts
- 1/2 cup finely chopped dried apricots and/or dates
METHOD
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.Combine bananas, applesauce, oats, walnuts and apricots and/or dates in a large bowl until evenly blended. Scoop out 1 heaping tablespoon and roll into a ball. Place onto the prepared baking sheet and flatten slightly. Repeat with remaining mixture.
Bake about 30 minutes or until lightly golden. Cool on a wire rack. Store cookies in an airtight container for up to one week. To freeze, layer cookies between waxed paper and store in an airtight container for up to one month.
8. Carrot Walnut Cookies
Ingredients- 1 cup raw unsalted walnuts
- 1 cup rolled oats
- 1 cup raisins
- 1/2 cup whole wheat pastry flour
- 1 1/4 teaspoon baking powder
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 carrots, grated
- 1 apple, grated
- 1 very ripe banana, mashed
- 1/4 cup apple juice
Method
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apple, banana and apple juice and stir until combined.
Drop rounded tablespoons of dough on the prepared baking sheets, spacing cookies about 1 inch apart. Press down on each cookie with the back of a fork to flatten slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes. Let cookies cool on the baking sheets for 5 minutes, and then transfer them to a wire rack and let cool completely. Cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
9. Carrot Cake Cookies
INGREDIENTS
For the Cookies:
- 2 cups Almond Meal
- 1/2 cup Unsweetened Shredded Coconut
- 1 teaspoon Cinnamon
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Kosher Salt
- 1 Egg
- 1/4 cup Melted Coconut Oil
- 1/4 cup Pure Maple Syrup
- 1 teaspoon Pure Vanilla Extract
- 3/4 cup Shredded Carrots, Squeezed of excess water
For the “Cream Cheese” Frosting:
- 1/2 cup Raw Unsalted Cashews, Soaked in water for 1 hour
- 2 tablespoons Coconut Butter
- 1 1/2 tablespoons Pure Maple Syrup
- 1 tablespoon Melted Coconut Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon Pure Vanilla Extract
METHOD
- Preheat oven to 350°F and line a baking sheet with a silpat or parchment paper.
- Combine the almond meal, coconut, cinnamon, baking powder, baking soda and salt in a large bowl.
- Whisk together the egg, coconut oil, maple syrup and vanilla in a small bowl.
- Add the wet ingredients to the dry and stir until just incorporated.
- Fold in the carrots until combined.
- Spoon about 3 tablespoons of the batter onto the baking sheet into a cookie/disc shape.
- Bake for 12 minutes, remove and let cool 1 minute (cookies will be soft upon removing from oven but will firm up as they cool) on the baking sheet before transferring to a cooling rack.
- As the cookies cool, prepare the “cream cheese” frosting by draining the cashews and placing them in a food processor with the other frosting ingredients.
- Process until smooth, scraping down the sides as necessary, about 5-7 minutes.
- Spread the frosting on the tops of each cookie once cooled.
- Store cookies in the refrigerator in an airtight container.