What a great way to use up all those lingering candy canes - would be a lovely treat for New Years Eve! I found an organic, corn syrup-free variety at Whole Foods and they were perfect for this! The recipe results in a sweet, decadent, salty and crunchy dessert that will delight children and adults alike.
It's free of gluten and soy, and it can be relatively low in sugar if you use a ultra dark chocolate, a raw chocolate and/or one sweetened with stevia or xylitol. It can also be low in salt if you use salt-free tortilla chips and even low in oil and nut-free if you leave out the coconut oil.
I'm not kidding when I say this is one of the best recipes I've ever made. Unfortunately I can't take all the credit because Jason Wrobel is mostly responsible for this creation, which probably explains why it tastes so darn good.
Imagine the crunch of an amazingly flavorful sweet potato chip paired with a creamy, salty, buttery squash dip and the sweet tarty taste of pomegranate seeds. This is a dish that will knock the socks off you and anyone you serve it to, so I highly recommend you take it to a party to impress anyone who snags a bite before they fly off the plate. Jason and I created this right after Thanksgiving and think that it makes a perfect holiday hors d'oeuvre, but it's great at any point in fall, winter or early spring. Heck, you might even crave it in the summer!
As usual, it's gluten and soy-free but it contains oil (coconut) and a tad of salt - you can omit the latter two if you'd like (perhaps with veggie broth), just don't count on it being as flavorful. This is a super easy and simple recipe, but it will take 45 minutes to an hour to finish due to oven time.
Can you believe today is the last day of November?! I sure can’t. The holidays are in full swing and I hope you had a magnificent Thanksgiving. Check out this video if you’re curious what delicious plant-based cuisine I feasted on; my meal was epic! My favorite dishes were Jason Wrobel’s Shiitake Kabocha Quinoa (recipe coming soon) and Justin Feldman’s Cornbread Stuffing - mmmm mmm mmm!!
Happy National Hot Cocoa Day! Yep, that's actually a day (look it up if you don't believe me). To celebrate I finally recorded my new vegan hot chocolate recipe, which I've been perfecting over the last few weeks. I've experimented with different nut milks and flavors and this one is the richest and tastiest yet! Plus, it's free of gluten, soy and sugar and you can use all bulk ingredients. Enjoy!