Holiday Cranberry Peppermint Chocolate Bark

Chewy cranberries and crunchy pepitas give this flavorful bark an extra-special texture, not to mention adding a little holiday color.

Serves 16

INGREDIENTS

• 1 cup unsweetened coconut flakes

• 1 cup shelled pumpkin seeds and/or chopped almonds

• 1 cup sweetened dried cranberries

• 2 12-ounce bags vegan chocolate chips or dark chocolate chips

• Natural crushed candy cane pieces in top (optional)

METHOD

1. Preheat oven to 350 degrees. On a baking sheet, spread coconut and pumpkin seeds.

2. Bake for approximately 3 minutes or until coconut is lightly golden and fragrant. Add cranberries to baking sheet and mix with coconut and seeds. Set aside.

3. In a medium saucepan over medium heat, warm chocolate chips, stirring until chocolate is mostly melted. Remove from heat and keep stirring until chocolate is completely melted.

4. Pour chocolate over coconut, seeds, and cranberries. Using a silicone spatula, spread out into a smooth layer. Sprinkle crushed candy cane on top of chocolate mixture. Let cool in refrigerator for at least 1 hour or until completely cool and solid. Once chilled, remove, break bark into pieces, and serve.

   Note: If you choose not to use candy cane, you can add a few drops of mint extract to the chocolate.

Vegan Apple Crisp

Vegan Apple Crisp

A great dessert any time of year but always a holiday favorite.

Ingredients

FILLING

• 8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) // organic when possible)

• 1 lemon, juiced (1 lemon yields ~ 2 Tbsp )

• 2/3 cup coconut sugar

• 1 1/2 tsp ground cinnamon

• 3 Tbsp arrowroot starch or cornstarch (for thickening)

• 1/4 cup fresh apple juice (or water)

• 3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)

• 1 pinch nutmeg (optional)

TOPPING

• 1 cup gluten-free rolled oats

• 1/2 cup almond meal

• 1/2 cup Gluten Free Flour (or unbleached all-purpose flour)

• 1/2 cup coconut sugar (or sub organic cane sugar)

• 1/2 cup muscovado sugar (or sub organic brown sugar)

• 1/2 cup pecans (roughly chopped)

• 1/4 tsp sea salt

• 1 tsp ground cinnamon

• 1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2)

Instructions

1. Preheat oven to 350 degrees F

2. Peel apples, quarter, remove cores, thinly slice lengthwise

3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size // as original recipe is written // use smaller or larger is altering batch size) baking dish.

4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.

5. Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.

6. Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.

7. Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F oven until warmed through.

Inspired by: Minimalist Baker

Blissful Blueberry Pie

Summer fruit is at its peak and what better way to enjoy it than in a delicious pie! Chef Morgan shares yet another fantastic recipe, this time for her vegan gluten-free pie crust. If you thought you needed the skills of a classically-trained pastry chef to create a beautiful dessert like this, think again! The recipe assembles quickly, doesn’t require rolling and you can use it for any of your favorite summer fruit pies!

Serves 8

INGREDIENTS

Shell

• ½ cup walnuts
• ¾ cup gluten-free all-purpose flour
• ¼ teaspoon sea salt
• ½ cup coconut oil
• ¼ cup gluten-free oats
• 3 to 5 tablespoons cold water

Filling

• 1 9 inch pie shell, baked
• ½ cup sweetener (agave, cane sugar, maple syrup)
• 2 tablespoon cornstarch
• 1 cup water
• Pinch sea salt
• 1 tablespoon coconut oil
• 4 cups blueberries, fresh or frozen

METHOD

Shell

1. Preheat oven to 400F.
2. In a food processor, add in walnuts and gluten-free all-purpose flour. Process until a fine flour forms.
3. Add in sea salt and coconut oil. Process until well combined.
4. Transfer mixture into a large bowl; add in oats and three tablespoons of water. Combine mixture until it forms a dough, adding in more water if necessary.
5. Press dough evenly into a 9 inch pie pan.
6. Refrigerate dough for at least 15 minutes.
7. Bake empty pie crust for 12 to 15 minutes, or until edges are golden brown.

Filling:

1. Combine the sweetener, cornstarch, water and sea salt. Stir until cornstarch is dissolved, or shake in a small jar with a lid.
2. In a saucepan, add blueberries, coconut oil and cornstarch mixture. Heat over low-medium heat until the mixture has thickened and coats the back of a spoon.
3. Pour blueberries into prepared pie shell and refrigerate until completely cooked and filling is set.