It’s not easy to get through the holiday season without indulging in some holiday goodies! Here are a few treats that won’t wreck your diet and will support your physical and emotional health. Here are a few of our favorite gluten-free and dairy-free holiday treats.
These Chocolate Truffles with Raspberries are raw, vegan, and gluten free. This quick and easy recipe is perfect for Holiday parties!
Ingredients: 1/2 cup raw almonds, 1/2 cup raw cashews, 1/2 cup chocolate chips (GF/DF if needed), 1 cup medjool dates (pitted), 1 cup raspberries (freeze-dried), 2 teaspoons vanilla extract, pinch sea salt, 1/4 cup cocoa powder or raw cacao powder
Directions: 1. Combine all ingredients except the cocoa powder in a food processor or high-powered blender and process until smooth. 2. Spoon heaping teaspoonfuls of the mixture into your hands and roll into balls. Roll in cocoa powder until coated. 3. Refrigerate truffles so they firm up. Serve and enjoy!
Think you have to skip the Christmas cookies? Think again, these Paleo Molasses Spice Cookies are whipped up in about 15 minutes!
Ingredients: 1½ cups blanched almond flour, ¼ teaspoon celtic sea salt, ¼ tsp baking soda, 1 tsp ginger, ½ tsp ground cinnamon, ¼ cup grapeseed oil or palm shortening, ¼ cup yacon syrup
Instructions: 1. Combine dry ingredients in a large bowl. 2. Stir together wet ingredients in a small bowl. 3. Mix wet ingredients into dry. 4. Scoop onto parchment paper lined baking sheet 1 tablespoon at a time and gently press. 5. Bake at 350°F for 6-10 minutes. 6. Cool and serve.
No holiday would be complete without some brownies, give these Vegan and Gluten Free Hazelnut & Chai Brownies a try.
Ingredients: 2 cups fresh medjool dates (pitted), 4 tbsp coconut oil, 2 tbsp maple syrup, 6 tbsp raw cacao powder, 1/2 tsp ground vanilla or vanilla extract, 3 chai tea bags (cut them open), 2 tbsp ground flax seeds, chia, psyllium or hemp, 1 pinch sea salt, 1/2 cup raw hazelnut, coarsely chopped.
Instructions: Place all ingredients, except the hazelnuts, in a food processor. Mix until smooth. Add the chopped hazelnuts and knead the ‘dough’ by hand. Cover a brownie tin with plastic wrap and press down the dough to about 1/2 inch high. Rub a bit of coconut oil on your hands to prevent the dough from sticking. Put the cake in the fridge and let it set for a least half an hour. Cut in brownie-size pieces, dust with cacao powder and sprinkle with hazelnuts.
