Chocolate-Covered Eggnog-Flavored Creams

I’ve never had real egg nog before, and I don’t really like alcohol, but there is something about that nutmeg and (fake) rum flavor that I absolutely love. These creamy confections highlight those flavors found in the spicy winter drink, with a silky goodness that comes from coconut yogurt.

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My friends at So Delicious Dairy-Free are putting together their favourite holiday recipes, and candy always tops my list. This features their Vanilla Cultured Coconut Milk , a nondairy yogurt that adds just the right texture.

These don’t take long to prepare, are freezer-friendly (before or after dipping in chocolate), and, chances are, you’ll be flying on a sugar high because you won’t be able to stop at one (or five or ten).

Chocolate-Covered Eggnog-Flavored Creams

  • Servings: About 64 1-inch pieces
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For the filling:
1/2 cup nondairy buttery spread
6 tablespoons So Delicious Dairy-Free Vanilla Cultured Coconut Milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg (freshly ground is best)
1/2 teaspoon rum extract
1/4 teaspoon ground cinnamon
Pinch cloves
4 cups sifted confectioners’ sugar
1/2 cup cornstarch

For the coating:
6oz/170g (about 1 cup) nondairy dark chocolate chips
2 tablespoons coconut oil

Line an 8-inch square baking pan with parchment or waxed paper.

Put the buttery spread, yogurt (Cultured Coconut Milk), vanilla extract, nutmeg, rum extract, cinnamon, and cloves in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until creamy and fluffy, scraping down the sides if needed, about 2 minutes.

Add half of the confectioners’ sugar and the cornstarch. Beat on medium speed to combine. Add the remaining confectioners’ sugar. Beat to combine, then scrape down the sides and turn to high speed, beating until fluffy, about 1 minute.
Scrape the mixture into the prepared pan and freeze until firm, about 30 minutes. After the 30 minutes, remove the pan from the freezer. Use the parchment paper to help lift the candy from the pan, and, using a sharp knife, cut into 1-inch pieces. Return the pieces to the freezer while making the coating.

To make the coating, put the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals on medium-power, stirring between each one, until the mixture is melted and smooth. You can also do this in a double boiler on the stovetop.

Remove the pieces from the freezer. Fill a 1/2 cup dry measuring cup with the chocolate mixture. Carefully dip each piece in the chocolate mixture in the measuring cup, then transfer back to the pan. Repeat with the remaining piece, filling the measuring up when needed. (Not dipping directly in the melted chocolate will prevent it from cooling too quickly or seizing).

Return the pieces to the freezer or the refrigerator to set. Enjoy, storing leftovers in an airtight container in the refrigerator or freezer.

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(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Raw Chocolate Bars

By definition, raw vegan diets consist of unprocessed plant foods that haven’t been heated over 40 degrees C. Using all natural, antioxidant-rich ingredients, these chocolate bars are as pure as they get, and unlike any waxy confectionary you’ve ever had.

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Raw Vegan Chocolate Bars from Scratch

1 cup cocoa butter pieces
Pinch fine Himalayan salt
7 tablespoons raw cacao powder
3 tablespoons mesquite powder
2 1/2 tablespoons agave nectar
Dried fruit and nuts, optional

Melt the cocoa butter shavings and salt in a double boiler over low heat. Remove from heat and let stand 10 minutes. Whisk in the cacao and mesquite powders. Stir in the agave nectar. Transfer the mixture to a blender, and blend on high for about 90 seconds until well emulsified.

If using dried fruit or nuts, put them into a mold and then top with chocolate mixture, otherwise, pour chocolate mixture into molds. If you don’t have molds, you can easily use loaf pans (for thick chocolate bars use a 9×5, for thin chocolate bars, use two 8×4). Freeze immediately.

Let set completely before unmolding and cutting into pieces, about 30 minutes. Store in the refrigerator or freezer.

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Revamped Peanut Butter Balls

Just like the shortbread recipe that I remember, another stand-by favorite during the holidays was Peanut Butter Balls. Similar to Buckeyes, these are peanut butter and rice crisp cereal balls coated in chocolate. Super easy to make and so addicting. Despite making them every year since my early childhood, I don’t have a photo.

Peanut Butter Balls

1 heaping cup all-natural smooth or  crunchy peanut butter
3 tablespoons nondairy margarine
1 cup icing sugar
2 cups (plus a little more) gluten-free brown rice crisp cereal
1 1/2 cups nondairy semi-sweet chocolate chips

Put the peanut butter, nondairy margarine, and icing sugar in a mixing bowl. Beat on medium speed until well combined. Stir in the crisp rice cereal, careful not to crush it. Since natural peanut butter is a little runnier than conventional varieties, I tend to add a little more cereal until it binds nicely together.

Use a teaspoon to portion mixture on a cutting board or large plate lined with waxed paper. Use damp hands to shape into balls, and put in the freezer for about 20 minutes.

Nearing the end of the 20 minutes, melt the chocolate chips either in a double boiler or the microwave. Dip the peanut butter balls in the chocolate, then put back on the waxed paper. Freeze again until firm, then store in the fridge or freezer in an airtight container.