A True Gift From the Heart

Published 8:00 am Thursday, November 1, 2018

We’ve all heard the phrase, “It is better to give than to receive.” This is especially true when it comes to homemade gift giving during the holiday season.

Setting a whole day aside during this busy time to devote to baking seasonal favorites is a labor of love. It’s also a gift that gives back in the form of the

delicious aroma of holiday spices throughout the house and generous samples for the chef and eager helpers.

These recipes are easy to make and, because they are heathier than traditional holiday food gifts, you can feel good about sharing them with others and less guilty about baking up an extra batch for yourself.

Maple Rosemary Almonds

Rosemary is the ingredient that takes this nut mix to Wow! 

Ingredients

• 2½ cups raw and unsalted nuts of choice; almonds, cashews, pecans, walnuts
• 2 Tbsp chopped fresh rosemary leaves
• 2 Tbsps maple syrup
• 1 Tbsp melted butter
• 1 tsp sea salt, or to taste
• For a spicy mix, add a of pinch chipotle powder, or to taste

Preheat oven to 350F and line a baking sheet with parchment. Spread nuts in a single layer on the baking sheet and bake for 10-12 minutes, or until toasted. While the nuts are toasting, mix together the rosemary, maple syrup, butter, salt and chipotle pepper in a large mixing bowl. Once the nuts are finished, immediately stir them into the rosemary mixture; mix until evenly coated. Allow to cool prior to serving. Store in an air-tight container at room temperature for a week. 

(Adapted from Union Square Cafe’s Bar Nuts)

Cranberry Crunch Dark Chocolate Truffles

Cacao nibs, chocolate in its purest form, are rich in antioxidants and give the

truffles a pleasant crunch.

Ingredients

• 1½ cups dark chocolate chips
• ¼ cup light coconut milk, room temperature
• 1 Tablespoon maple syrup, room temperature
• ½ teaspoon vanilla extract
• 1 tsp cinnamon
• ¼ teaspoon sea salt
• 1/3 cup unsweetened dried cranberries, chopped
• ¼ cup cacao nibs

Toppings (optional)

• coconut flakes, cocoa powder, cinnamon, finely chopped nuts or seeds

Melt dark chocolate chips in microwave or over stove top until just melted and very smooth. To prevent overcooking if using a microwave, heat the chocolate in

15-20 second increments. Do not overcook! Place melted chocolate with all other ingredients, except cranberries and cacao nibs, into a food processor and blend

until smooth. Once smooth, add dried cranberries and cacao nibs and pulse until thoroughly mixed and slightly chopped.

Place in refrigerator for 2-3 hours until firm but still malleable. Once hardened a bit, scoop out a spoonful and, using hands, roll into 1 inch balls. Wearing latex or

other thin plastic gloves keeps the mix from sticking to hands. Coat in topping of choice by rolling the balls in coconut flakes, cocoa powder, cinnamon, finely

chopped nuts or seeds, etc.

It is imperative to use ingredients at room temperature or the chocolate will harden, compromising the texture of the truffles. Makes approximately 30

truffles.

(Adapted from Veggies Don’t Bite)

Copycat Almond Joy Bars

Coconut oil in place of heavy cream gives these bars a buttery, smooth texture.

Ingredients

For the Coconut Bars

• 1½ cups unsweetened coconut, shreds or flakes
• ¼ cup coconut oil, solid or melted
• 2 Tablespoons pure maple syrup

For the Chocolate Dip Layer

• ½ cup chocolate chips
• 1 teaspoon coconut oil
• 32 raw and unsalted almonds

For the Chocolate Drizzle

• 2 Tbsp chocolate chips
• ¼ tsp coconut oil

Line an 8.5×4.5 inch or 9×5 inch loaf pan with parchment or wax paper. Make the coconut bars by adding all of the bar ingredients to a blender or food processor. Blend until it forms a wet and sticky mixture, with smaller coconut pieces visible. Pour coconut mixture into the prepared loaf pan, and using a rubber spatula, press down and smooth until you get a tightly packed, even layer. Freeze for 15-20 minutes. Remove from the freezer and lift the coconut bars out of the loaf pan. Cut into 8 rectangular bars and place them, evenly spaced, on a baking sheet lined with wax paper or parchment. Return them to the freezer while preparing the chocolate layer.

Make the chocolate dip layer by softening and melting the chocolate and oil either using the double boiler method, or in the microwave. Stir until smooth. Remove bars from the freezer. Dip the bottom of one coconut bar into the melted chocolate, creating a thin coating. Place back onto the baking sheet chocolate side down. Repeat until all coconut bars have been coated. Next, dip one side of an almond in the melted chocolate and press into half the surface of one bar, repeat with a second almond and press into the remaining surface of the same bar. Repeat for all of the bars. Return baking sheet to the freezer while you make the chocolate drizzle.

Make the chocolate drizzle by adding all of the drizzle ingredients to the bowl of leftover melted chocolate. Heat in the microwave in 20-second increments until just softened and stir until smooth. Remove the bars from the freezer. Dip a fork into the mixture, heavily coating the fork, and drizzle the mixture over each bar. Place baking sheet into the freezer for 10-15 minutes to set the drizzle. Thaw for 10-15 minutes before serving.

(Adapted from Beaming Baker)

Peanut Butter Cup Popcorn

Popcorn is high in fiber which can help curve hunger, but unfortunately doesn’t dissipate cravings for the chocolate and peanut butter drizzled on top!

Ingredients

• 2 brown lunch-type sacks
• 1 Tablespoon coconut oil
• ½ cup organic popcorn kernels
• ¼ cup smooth natural peanut butter, no added sugar or other ingredients
• 2 Tablespoons pure maple syrup
• ½ teaspoon sea salt
• 1 tsp pure vanilla extract
• 4 ounces chocolate

Preheat oven to 300°F. Line two baking sheets with parchment paper. Place half the popcorn kernels into one of the brown paper lunch-type sacks and cook in the microwave for 1 minute and 45 seconds. Repeat with the remaining kernels in the other sack. Pour the popcorn into a large bowl, removing any un-popped kernels.

In a small saucepan, melt coconut oil, peanut butter, maple syrup, and salt over medium-low heat, stirring to combine. Remove from heat and add the vanilla

extract. Drizzle the mixture evenly over the popcorn and stir to coat.

Spread the popcorn onto the prepared baking sheets and bake for 15 minutes. Finely chop the chocolate and melt it using a double boiler or in small increments

of time in the microwave. Drizzle the chocolate over the cooling popcorn. Transfer to the fridge to finish cooling, about 30 minutes. Once completely cool,

store in an airtight container at room temperature for up to 7 days. Best to gift in a container lined with wax paper as chocolate can get “messy.”

(Adapted from DIY Vegan)

Leslie Harrison, of Tyler, Texas, is a certified Food for Life nutrition and cooking instructor.