Gingerbread Nutmeg Morssels

Delicious spices with a light sweetness and a tingle of ginger that makes your tastebuds dance!

Ingredients:

3/4 - 1 cup of pitted soft dates ( soak in warm water for 5 minutes if they are a touch hard)

1/2 cup of raw almonds

1/4 cup of dried cranberries

1/4 cup of raw cashews

1/2 teaspoon of vanilla

1/4 teaspoon of ground ginger

1/2 teaspoon of cinnamon

1/4 teaspoon salt

1/8 teaspoon of ground cloves

1/8 teaspoon of ground nutmeg

Sugar Nutmeg topping:

2 teaspoons brown sugar

2 teaspoons coconut sugar

1/8 teaspoon of ground nutmeg

Mix together in a small bowl

Instructions:

In a food processor with an S-shaped blade, add almonds, cashews, dates, cranberries, ginger, cinnamon, salt and cloves.

Process until the nut mixture are chopped and a dough starts to form. Scrape sides a few times as needed.

Once combined use a small cookie scoop or your hands and form a small firm ball.

Roll each ball in the Sugar Nutmeg topping until completely coated.

Place balls in a sealed container in the refrigerator and chill or in the freezer for up to 3 months.

Holiday Cranberry Peppermint Chocolate Ba

This Holiday Cranberry Peppermint Chocolate Bark is the perfect balance of festive indulgence and wholesome ingredients. With a mix of crunchy pumpkin seeds, sweet dried cranberries, and a touch of peppermint, it's a treat that brings joy and health. Plus, it's vegan-friendly and full of good-for-you ingredients like coconut and almonds. It's the perfect bite-sized way to add a little magic to your holiday season or anytime.

Serves 16

INGREDIENTS

• 1 cup unsweetened coconut flakes

• 3/4 cup shelled pumpkin seeds and/or chopped almonds

• 3/4 cup sweetened dried cranberries

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

• Natural crushed candy cane pieces in top (optional)

Instructions:

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 ( keep an eye on this).

3. Add cranberries to parchment lined baking sheet and mix with coconut and seeds. Set aside.

4. 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.

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

6. You may freeze for a later date …if its lasts that long!

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

Baked Apple Crumble

This Baked Apple Crumble is the perfect way to enjoy the sweetness of fall apples. It is dairy and gluten free to give it an extra healthy twist.

Ingredients:

4 large apples, peeled and sliced
2 tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla extract
½ cup rolled oats (gluten-free)
¼ cup almond flour
¼ cup coconut oil, melted ( or melted Vegan butter)
2 tbsp chopped pecans (optional)

Instructions:

Preheat oven to 350°F. In a bowl, mix apple slices with 1 tablespoon of maple syrup, cinnamon, and vanilla extract. Place apples in a baking dish. In a separate bowl, combine oats, almond flour, coconut oil 9 or butter), remaining maple syrup, and pecans. Sprinkle the crumble mixture over the apples. Bake for 25-30 minutes, until the topping is golden brown and apples are tender.

WBB Pro Tip: Serve warm with a scoop of dairy-free vanilla ice cream for an extra indulgent treat.