As I drink this white hot chocolate, all I can do is close my eyes. It reminds me of marshmallows, latte foam, and creamy goodness. It’s not very sweet but it is rich and oh so satisfying. This is the best holiday drink recipe I’ve ever had the pleasure of tasting! Please, for the love of all things delicious, if your going to make, bake, or blend something this Christmas, let it be these four recipes below!
It’s Christmas early here in the Dugas house! Don’t you just hate it when you accidentally get into the Christmas spirit early?….NO! IT’S AMAZING!
So we decorated the tree and the house, threw on the Christmas vinyl, rented Christmas movies (yes we still have a movie rental store here), and I’VE BEEN BAKING, like a crazy mother! I love it! And now that Kyri is 3 1/2 she’ll probably start remembering this memories that she makes! I’m so excited for her to love Christmas just as much as we all do. In our house we like to MAKE gifts. We do buy them of course but when we do we support local business that are making homemade stuff that is totally authentic and rad!
I really like to share my treats! These four recipes have been modified from old favourites!
Here ya go!!
chai cake with cashew chai icing
This original recipes was modified from the ‘My New Roots – Blood Orange Chocolate Cake’ recipe from the cookbook. I played around with the chai seasonings until I got it right! It’s amazing and I know you’ll love the taste and texture!
Makes 1 8″ cake
1 cup whole spelt flour
1 1/2 cups light spelt flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground celtic sea salt
1 tsp cinnamon
1 tsp cardamom
1/2 tsp freshly grated frozen ginger
1/2 tsp. freshly grated nutmeg
5 cloves, ground
1 cup cashew milk (or any nut milk you prefer)
1 cup maple syrup, B grade
2 tsp. pure vanilla extract
1 1/4 cup chai tea (steeped overnight with 3 chai rooibos tea bags) (you’ll need more for icing)
1/4 cup + 2 tbsp. melted coconut oil
1 tsp. unpasteurized apple cider vinegar
3/4 cup raw cashews, soaked 3 hours
1/4 – 1/2 cup chai tea (steeped overnight with 3 chai rooibos tea bags)
1/2 tsp. pure vanilla extract
1/2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp freshly grated frozen ginger
1/4 tsp. freshly grated nutmeg
2 cloves, ground
Preheat the oven to 350° F (180° C). Trace the bottom of an springform cake pan on parchment paper. Cut it out and place it into the pan. Lightly grease the inside edges with coconut oil.
For the batter – In a large mixing bowl (preferably the one that fits in your electric mixer), sift in the flowers, baking powder, and baking soda. Add salt and spices. Mix together with a spoon.
Slowly pour in each wet ingredient, saving the apple cider vinegar for last.
Pour the batter into the springform pan and place into the oven, on the middle rack. Bake for 60 minutes, or until a tooth pick comes out clean.
Let the cake cool in the springform pan for 30 minutes before gently transferring to a cooling rack to finish cooling for 2 hours.
For the icing – Add the soaked cashews in your high speed blender. Add 1/4 of the cold chai tea, vanilla, and spices, and ground celtic sea salt and blend on high until smooth. Add 1 tbsp of tea at a time until it is a thick creamy consistency. Place it in the fridge to thicken for 1 hour. Pour on top of your cake and even out with the back of a spoon. Sprinkle on a wee bit of cinnamon and there you go! The most delicious chai cake you’ll ever eat IN YOUR LIFE!
chocolate peanut butter balls
This original recipes was modified from the ‘Oh She Glows Every Day’ Cookbook, from her peanut better balls recipe! They are amazing, but today I felt like jazzing them up a bit!
Makes 36 balls
1 1/2 cups organic crunchy peanut butter
6 tbsp. maple syrup
1/2 tsp. ground celtic sea salt
1/3 cup buckwheat crunchies (optional) (its dehydrated sprouted buckwheat)
4 tbsp. coconut flour (or any flour of your liking)
1/4 cup cacao butter
1 tsp. coconut oil
2 tbsp. raw honey
3 Tbsp raw cacao powder
1 tsp. raw carob powder (optional or swap in cacao powder)
1/2 tsp. pure vanilla extract
a dash of ground celtic sea salt
1/4 cup organic dry roasted peanuts, chopped
Mix the peanut butter (easier to work with at room temp) and maple syrup together in a large bowl. Add remaining ingredients. Using a tbsp. roll into 1 inch balls and place on a dish and place into the freezer to harden for 1 hour.
Make the chocolate – Melt the cacao butter and coconut oil in a pan on the lowest heat. Once they both have melted take off heat. Add honey, powders, vanilla and sea salt and stir (or blend them in a blender).
Take the balls out of the freezer (have chopped peanuts ready in a bowl). Dip each ball into the chocolate sauce and gently place into the chopped peanuts. Place back on top the dish to freeze again for 15 minutes.
EAT THEM ALL! Or try not to! It’s your choice
White Hot Chocolate
This recipe is from an online blog called Elana’s Pantry’ ♥ I modified it just a bit! It was perfect!
Serves 8 – 10 small glasses
2 1/2 cups cashew milk
16 discs of cacao butter or 3 ounces
2 cans of coconut milk – full fat
3 tbsp. raw honey
1 1/2 tsp. pure vanilla extract
a dash of ground celtic sea salt
Add all of the ingredients to a medium pot on the stove. Turn to low/medium heat. Stir often so cacao butter melts. Once the drink starts to steam and is hot, add 1 cup to your blender and blend for 4 seconds, pour into 3 cups and serve. Blend more as needed.
Will keep covered in the fridge for 4 days. IF it lasts that long!
creamy maple walnut crumble with raspberry puree
This recipe is from my cookbook ‘Healthy Food, Healthy Home, Healthy Life’ ♥ For best results – make the day before serving.
Place one can of coconut milk – full fat, in the fridge over night
Soak 1 cup raw cashews, covered in purified water, for 4 hours
Remove pits from dates and soak, covered in purified water, for 20 minutes
1 1/2 cup raw walnuts or pecans
3/4 cup shredded coconut
5 medjool dates, pitted and soaked
4 Tbsp. coconut oil, melted
2 Tbsp. unpasteurized honey or pure maple syrup
Maple Walnut Cream
coconut cream from 1 can of coconut milk- full fat (discard liquid)
1 cup unsweetened cashew milk or any milk of your choice
1 cup raw cashews, soaked
1/2 cup pure maple syrup
3 tbsp. coconut oil
6 whole raw walnuts
1 cup raspberries, fresh or frozen – thawed
1 Tbsp. unpasteurized honey or clear unpasteurized agave nectar
Place a can of coconut milk in the fridge the day before. Soak cashews for 4 hours. Drain. Remove pits and soak dates for 20 minutes.
Crust – Add walnuts to your food processor and blend until ground fine. Add to a bowl, along with shredded coconut. Melt coconut oil on low heat in a pan. Place soaked dates, melted coconut oil, and sweetener in a high speed blender and blend until it becomes a paste. Add to the bowl and stir well. Grab an 8 X 8 dish and line it with parchment paper. Cut the corners so it fits in nicely. Save 1/3 cup of the crust for the topping. Pour the rest into the dish, on top of the parchment paper and press down evenly with the back of a spoon.
Maple Walnut Cream – Add all the ingredients to a blender and blend on high until smooth. Pour onto the base. Even out with the back of a spoon. Gently sprinkle on the rest of the walnut/shredded coconut mixture on top. Cover and place in the freezer for 3 hours.
Raspberry Puree – Place raspberries (thawed if frozen) in a high speed blender and add honey and blend. Taste. Add more honey if needed. Add to a bowl. Add a Tbsp. of puree to the crumble when serving. Cover and refrigerate if you aren’t using until a later time.
Take the maple walnut crumble out of the freezer 1/2 an hour before serving. Don’t forget to add on some raspberry puree! It tastes like summer! It’s the bee’s knees!
If you have homemade graham crackers on hand, grind a couple of them up and add them to the crust! It’s amazing!
From my healthy family to yours
Love Mandy xoxo