Peanut Butter Cups

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my Grandma always made chocolate peanut butter treats at Christmas when I was growing up. the flavour combo is so nostalgic & this season – ok, all seasons – just need the chocolate, PB combo!

Chocolate Peanut Butter Cups

1/2 cup natural peanut butter

1-2 tbs coconut flour

3 tbs maple syrup

1/2 tsp vanilla – mix in a bowl – roll into small ball & flatten into a patty – melt a bar of dark chocolate (I like 85%) + 1 tbs coconut oil – pour a small amount of chocolate into the bottoms of a lined muffin tin – place peanut butter patty into center & cover with more chocolate – sprinkle with sea salt & freeze until hardened – store in fridge or freezer. .

 

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Turtle Cups

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I am such a sucker for all things sweet & salty! Chocolate & nuts of any kind is just my perfect treat! I love that “Turtle” combo & you see them everywhere at this time of year! So I have been so excited to make my own this Christmas season.

Step 1: 

Date Caramel

  1. Soak 1 cup of dates in warm water for 6-8 hours.
  2. Once soft, drain water & place the dates in a food processor.
  3. Add 1 tbs coconut oil + 3 tbs oat milk + 1 tsp vanilla + sea salt.
  4. Blend, stopping to scrape the sides, until smooth.
  5. Add 1 tbs of oat milk at a time if needed or until you reach desired consistency.

 

Step 2: 

Turtle Cups

  1. In a saucepan, melt 1 cup of chocolate. My favourite combo is 1/2 80% Camino dark bar + 1/2 Enjoy Life mini chips.
  2. Line a muffin pan (I chose mini pan!) & scoop approximately 1/2 tsp of chocolate into bottom of liners. You want the bottom to be covered in a thin layer.
  3. Drop a couple small pieces of pecans + a small scoop of date caramel into the middle of the chocolate.
  4. Cover or fill remainder of the cup with chocolate. Top with course sea salt if desired!
  5. Allow to harder in fridge or freezer.

Enjoy Friends! 

Kristin

Gingerbread Cookies

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These are one of our families favorite Christmas Cookies! I have made these for several years & have two versions to share. Wheat free (Spelt Flour) & G-free (Buckwheat + Oat Flour) but both are free of dairy, eggs & refined sugars. Perfect for any cookie platter this Christmas. Enjoy Friends!

Gingerbread Cookies

yield: approx. 3 dozen      bake: 350 for 8-10min 

wet ingredients: 

1/2 cup coconut oil (melted & room temp)

1/2 cup molasses

1 tbs apple cider vinegar

dry ingredients: 

1/4 cup ground flax seed

3 cups of Spelt Flour OR 1 3/4 cup Buckwheat + 1.5 cup Oat Flour

1/2 cup coconut sugar

1 tsp baking soda

1/2 tsp baking powder

1 tsp ginger

1 tsp cinnamon

1/2 tsp nutmeg

dash of sea salt

  1. Mix wet & dry ingredients separate bowls.
  2. add the wet to dry & combine with a fork or (I recommend) using your hands. they will keep the coconut oil warm for easy mixing & rolling
  3. roll till approx 1/8 of an inch thick. cut with cookie cutters
  4. place on cookie sheet lined with parchment paper. bake for 8-10 min at 350 degrees.
  5. remove from oven & allow them to cool. decorate if desired!

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Kristin