Tasty Tuesday Recipes!

Christmas Treats, special thanks to Primally Inspired and Budget Paleo

Dairy Free Dark Chocolate Peppermint Hot Cocoa and Peppermint Mocha Latte

Ingredients

For the peppermint mocha lattes:

  • 4 cups of freshly brewed coffee
  • Optional toppings: homemade mint marshmallows, toasted coconut, fresh mint, dark chocolate shavings, dark chocolate chips, etc.

Instructions

Dark Chocolate Peppermint Hot Chocolate Directions:

  1. Over medium low heat, whisk together the coconut milk, honey, cacao powder, vanilla, peppermint extract, salt, and chocolate chips/pieces.
  2. Stir constantly until chocolate is melted and mixture comes to a simmer.
  3. Pour in mugs and serve hot.
  4. Add any optional toppings and Enjoy!

Peppermint Mocha Latte Directions:

  1. Prepare the hot chocolate as directed above.
  2. Fill your mug ¼ to ½ full with the peppermint hot cocoa (amount depends on your desired strong coffee flavor – I like a 50/50 mix, but that’s me).
  3. Fill the rest of the way with hot coffee and stir.
  4. Top with any optional toppings and serve. Enjoy!

HOW TO TOAST COCONUT AND RIM YOUR GLASS WITH COCONUT, if you’re feeling fancy:

  1. Place shredded, flaked or shaved coconut into a skillet over medium heat.
  2. Stir often and cook until most of the coconut turns golden brown. You can use unsweetened or sweetened coconut, but the sweetened coconut turns brown much faster than the unsweetened.
  3. To rim your glass: With a small brush (or your finger), thinly coat the rim of your glass with some warmed honey.
  4. Place the shredded coconut on a plate.
  5. Gently press the rim of the glass on the plate with the coconut.
  6. Gently rotate or rock back and forth until the coconut sticks to the rim of the glass.

 

Gingerbread Men Cookies

5 1/2 cups almond flour

1 TBSP cinnamon

1 TBSP ground ginger powder

1/4 tsp ground cloves

1/2 tsp Celtic sea salt

1 tsp baking soda

1/2 cup olive oil (be sure not to use extra virgin, just plain olive oil), or coconut oil (see notes above)

1/2 cup pure maple syrup

1 TBSP pure vanilla extract

1/2 cup unsulfered blackstrap molasses

2 eggs

1 tsp lemon zest

In a large bowl, combine almond flour, cinnamon, ginger powder, cloves, salt and baking soda.  In a smaller bowl mix together your oil, sweeteners, vanilla, eggs and lemon zest. Then stir your wet ingredients into your dry ingredients and mix well.

Chill dough for 2 hours.

Preheat your oven to 350 degrees.

Then roll dough out on a silicone mat or parchment paper until it's about 1/4" thick.  Her suggestion is to roll it out between two layers, but that didn't work out to well for me.    Again see my notes above for suggestions on how to make this easier.

If you used two layers of parchment paper, then remove the top layer and using cookie cutters make your gingerbread men (a medium cookie cutter works good).  Decorate with dried fruit and nuts if you like (we left ours plain). 

Either transfer with a spatula or transfer the whole mat/paper to a baking sheet. 

Cook at 350 degrees for about 15-20 minutes.  Remove from the oven when they are done to your liking, then remove them from the mat or parchment paper and cool on a wire rack.  Then you get to enjoy your yummy cookies!