Tag: holidays

Fresh Cranberry Almond Truffle Squares

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Using fresh cranberries in this incredibly easy vegan treat offers a tart twist to the sweetness of chocolate and the nuttiness of the almonds.

cranberry truffle squares

Fresh Cranberry Almond Truffle Squares

1 1/4 cups fresh or frozen cranberries
1/4 cup pure maple syrup
2 cups nondairy semi-sweet chocolate chips, such as Enjoy Life
1/2 cup icing sugar, sifted
1/4 cup full-fat canned coconut milk
1 teaspoon vanilla extract
1 cup almonds, toasted

Line an 8-inch square metal pan with plastic wrap.

Put the cranberries and maple syrup in a medium saucepan. Bring to a boil, then boil on high for 5 minutes, until the liquid is reduced and the consistency is similar to jam. Remove from heat. Stir in the chocolate chips and mix until they are completely melted. Add the remaining ingredients. Mix well. Stir in the almonds. Pour into the pan, spreading evenly. Cover and chill overnight. Store in the fridge until serving.

Pecan Shortbread Jam Tarts

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Two-bite tarts with a “buttery” pecan shortbread crust and a dollop of sweet jam. I recommend using homemade jam or an all-natural variety. If you’re from the Niagara area, I love Greaves Jam (from Niagara-on-the-Lake) with only two simple ingredients and full, sweet flavor.

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Pecan Shortbread Jam Tarts

3/4 cup sorghum flour
1/2 cup tapioca flour
1/4 cup quinoa flour
3/4 cup  pecans, toasted and cooled
1/2 cup icing sugar
1 teaspoon xanthan gum
1/4 teaspoon fine sea salt
3/4 cup nondairy margarine
About 1/2 cup red jam, such as strawberry, cherry or raspberry
Icing sugar for dusting (optional)

Put the sorghum flour, tapioca flour, quinoa flour, pecans, icing sugar, xanthan gum, and salt in a food processor fitted with the S blade. Process until pecans are finely ground and all ingredients are mixed. Add the nondairy margarine and process just until the mixture sticks together.

Divide the dough into 24 pieces. Press each one into a space of a 24-cup mini muffin pan. Use your thumb to indent the top of each one, about halfway down (I actually use the handle on a thick wooden spoon). Refrigerate for 15 minutes.

While it is in the refrigerator, preheat the oven to 350 degrees F.

After the 15 minutes, remove the pan from the refrigerator and put a small dollop of jam in the indent of each tart. Bake for 15 to 20 minutes, until tarts lightly browned on the edges (I overbaked these ones just a bit; they are a little browner than they should be). Cool about 30 minutes in the pan, then transfer to a wire rack to cool completely. Dust with icing sugar once cooled.

Double Chocolate Molasses Cookies

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These cookies have a chewy, soft interior, and crisp edge. They are chocolately with just a note of molasses. Unfortunately, I’m without a photo, but if you love chocolate and love molasses, you’ll definitely enjoy these.

Double Chocolate Molasses Cookies

1/2 cup sorghum flour
1/2 cup teff flour
1/2 cup tapioca flour
3/4 teaspoon xanthan gum
1/4 cup unsweetened cocoa powder, sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
Heaping 1/4 teaspoon ground cinnamon
1/2 cup nondairy margarine (I use soy-free Earth Balance)
Scant 1/2 cup unrefined cane sugar (I use Sucanat, and will probably use 1/3 if I make these again)
6 tablespoons pure maple syrup
2 tablespoons blackstrap molasses
1 cup nondairy semi-sweet chocolate chunks (I use Enjoy Life)

In a medium bowl, put the sorghum flour, teff flour, tapioca flour, and xanthan gum. Whisk well. Add the cocoa powder, baking soda, salt, and cinnamon. Mix until well combined.

Put the nondairy margarine in the bowl of a stand mixer or a large mixing bowl. Using the stand mixer or a hand mixer, beat on medium-high speed until fluffy, about 2 minutes. Add the sugar, and beat again, for an additional minute, until well combined. Add the maple syrup, molasses. Beat well.

Turn the mixer to low speed. Add the flour mixture, letting beat until smooth and well combined. The mixture will be sticky. Stir in the chocolate chunks. Refrigerate directly in the bowl for 30 minutes.

When the 30 minutes is almost over, preheat the oven to 325 F. Line a baking sheet with parchment paper or a Silpat.

Roll tablespoonfuls into balls and set them about 3 inches apart. Flatten with your palm to about 3/4-inch thick. Bake for 15 to 17 minutes, until firm around the edges. Let cool directly on the pan for about 5 minutes, then put the cookies directly on a wire rack to cool completely.