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.)

Creamy Coconut-Strawberry Quinoa

Breakfast? Sure. Snack? Of course. Lunch? Definitely. This creamy quinoa is perfect for any time of day. Upping the traditional ratio of liquid to quinoa results in a more porridge-like consistency (but still with a bit of texture), and using the Coconutmilk Coffee Creamer adds a hint of sweetness and a bit of decadence.

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Creamy Coconut-Strawberry Quinoa

  • Servings: 1 regular or 2 small servings
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1 cup finely chopped strawberries
2 tablespoons water
2 tablespoons chia seeds, plus more for serving, if desired
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1 cup So Delicious Original Coconutmilk Coffee Creamer, plus more for serving
1/2 cup water
1/2 cup quinoa, rinsed and drained
Pinch salt
1/4 cup unsweetened coconut flakes

Preheat the oven to 400 degrees F.

Put the strawberries and water in a small saucepan. Bring to medium-high heat and cook until the strawberries begin to break down, about 5 minutes, mashing any large pieces with a fork. Remove from heat and stir in the chia seeds, vanilla extract, and lemon juice. Let stand to thicken while preparing the quinoa.

Put the Coconutmilk Coffee Creamer, water, quinoa, and salt in a medium saucepan. Bring to a boil, reduce heat to low, and cook, covered, for 18 minutes. Turn off heat and let sit for 5 minutes.

Spread the coconut in a single layer on a baking sheet. Bake for 5 minutes until golden brown, watching carefully so it doesn’t burn.

To serve, spoon the quinoa mixture into one or two bowls. Top with the strawberry mixture, coconut flakes, and additional Coconutmilk Coffee Creamer  and chia seeds as desired. Serve warm.

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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.)

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

When my CSA vegetable box overflows with potatoes and Brussels sprouts during the winter, a version of this recipe is what ends up being for dinner. I love making it a full meal by tossing smoked tofu with the veggies before roasting, or keep it soy-free and add some chickpeas.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

The words “salad” and “winter” don’t always jive when you’re trying to ward off the cold weather, but the roasted vegetables keep me feeling toasty. And when it’s paired with a creamy tahini dressing, I’m definitely not going to turn it down. This recipe highlights both, along with So Delicious Unsweetened Coconut Milk Beverage—a staple in my kitchen for adding creaminess to just about anything.

My friends at So Delicious Dairy-Free are compiling their favourite creamy salads and creamy salad dressings, and they asked me to contribute to the mix. My arm doesn’t need to be twisted, especially for something I’d be making for dinner anyway! If you need some more inspiration for that winter salad bowl, I encourage you to head on over to their collection and start bookmarking your favourites.

But before you do, I say, get started on this one—I think you’ll find it… ahem… so delicious.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

  • Servings: about 6 servings
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3 tablespoons extra-virgin olive oil
1 teaspoon brown mustard
Sea or Himalayan salt to taste
Freshly ground black pepper to taste
3 pounds small red potatoes, cut into 1-inch pieces
1 ½ pounds Brussels sprouts, trimmed (see Note)
1 large red onion, thinly sliced
1 large carrot, shredded
1/4 cup So Delicious Dairy Free Unsweetened Coconut Beverage
3 tablespoons roasted tahini paste
1 1/2 tablespoons cider vinegar
1 tablespoon lemon juice
4 teaspoons capers, drained and chopped
1 garlic clove, minced
Baby spinach, for serving

Preheat the oven to 425 degrees F. Put the olive oil, mustard, a dash of salt, and some ground pepper in a small bowl. Whisk to combine. Put the potatoes in a large bowl. Add about three-quarters of the oil mixture. Mix until coated. Spread the potatoes on a large baking sheet in a single layer. Bake for 25 minutes.

While the potatoes are in the oven, put the Brussels sprouts and onions in the large bowl. Add the remaining oil mixture, mixing until coated. Once the 25 minutes have passed, stir the potatoes, then add the Brussels sprouts mixture to the pan (if you don’t have room, you can use two pans, side-by-side, in the oven). Bake for another 15 to 20 minutes, until the potatoes are tender, and the sprouts and onions are cooked through and starting to brown. Transfer the mixture to a large bowl. Stir in the carrots.

In a large glass measuring cup or small bowl, whisk together the nondairy milk, tahini, cider vinegar, lemon juice, capers, and garlic. Add salt and pepper to taste. Depending on the consistency of the tahini, you may need to add additional nondairy milk, however, the final mixture should be thick. Pour the mixture into the potato mixture. Stir to combine. Serve warm or at room temperature over baby spinach.

Note: My Brussels sprouts come from my CSA share, and their fresh-picked local goodness makes them much more tender than the imported stuff from the store. I kept them whole for this recipe, but if you have large or very dense sprouts, you’ll want to slice them in half first.

(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.)