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Archive for holiday

Vegan/Paleo Salted Fudge

Chocolate and peanut butter Fudge was such a staple at our house around Christmas. I really want to share those memories of rich, sweet indulgence with my own family now, but I also really don’t want to use canned milk, may it be condensed, evaporated, sweetened, what have you. My solution was to look up a tahini fudge recipe that everyone could enjoy. I’m loving making cookies with tahini, and the price at Trader Joe’s is great, so I always have some extra sitting in the fridge! I found a recipe, made the fudge and liked it. THEN… I tweaked that recipe, adding my own flare, and I LOVED it. I use Maple syrup instead of honey or date syrup, and I added cocoa powder and sea salt. My recipe is below!

I hope you get to enjoy some sweet indulgence with this fun recipe this holiday season!

Vegan/Paleo Salted Fudge

  • 1/3 cup Almond Butter or Sunbutter
  • 1/3 cup Tahini
  • 1/2 cup Maple syrup
  • 1/4 cup 100 % cocoa powder
  • 1/4 cup dairy free chocolate chips (use enjoy life!)*
  • 1/2 tablespoon coarse sea salt ( I use pink Himalayan)

*You can also use all chocolate chips (1/2 cup) or all cocoa powder (1/2 cup) depending on what you have. I just really like the mixture for texture and depth of flavor!

As Mary Berry says, chocolate melts in a child’s pocket, so you don’t want to use high heat for this recipe. You can melt the chocolate in a saucepan, or in a glass bowl over a saucepan filled with water. Either way works, but alway keep your heat on medium-low. That will ensure a glossy chocolate that doesn’t burn! Just be patient.

  1. Combine all ingredients (but only 1/2 of your salt)
  2. Melt over low heat, stirring until smooth
  3. Pour into a dish, smooth out, and sprinkle remaining sea salt on top of warm fudge mixture
  4. Refrigerate for at least an hour
  5. Take it out, cut into 12 bite size squares, and serve or store at room temperature

Vegan/Paleo Holiday Biscotti

vegan paleo biscotti

Vegan/Paleo Holiday Biscotti

It’s the week before Christmas! That means that I bought about a pound of chocolate “for my mother-in-law” (who loves chocolate) and promptly “ate most of it.” For some folks that sounds like a typical holiday season mistake, but for someone like me who rarely consumes sugar, it’s painful afterward! I told Matt to try to pry it from my hands, but that’s not working. THUS, I’ve decided to create something that will encourage a healthy “after dinner snack” to replace my steady consumption of a tall glass of red wine and chocolate candy (which both nutritionally and calorically ruins my uber-healthy dinners!) So my plan tonight is to hide the rest of my mother-in-law’s chocolate, and enjoy this Holiday Biscotti alongside a peppermint tea! I’ll let you know how it goes….

Biscotti is Italian for twice baked cookie (just kidding, but that’s essentially what it is). In my opinion, biscotti is even easier to perfect than cookies, because it’s supposed to be burnt, so don’t let the fancy name deter you! We are hosting Christmas this year, and this is so great that I might make this holiday biscotti for my family, but add some pistachios for that festive flash of red & green! Biscotti is also really delicious with almond extract flavor and/or orange zest!

Vegan & Paleo Holiday Biscotti (makes 8-10)

You will need 2 hours and….

1 cup of almond flour
1/4 cup of coconut flour
1/4 cup of cacao powder
1/2 cup of organic oats
1/4 cup of maple syrup
1/4 teaspoon of sea salt
1/2 teaspoon of baking soda
1/2 teaspoon of ginger
1/2 teaspoon on cinnamon
1 cup of dried fruit of your choice- I did cherries for tart sweetness and Turkish apricots for deeper sweetness
optional nuts

  1. Preheat oven to 350 degrees
  2. Mix together dry ingredients
  3. Add in Maple syrup and ix until thoroughly incorporated
  4. Stir in dried fruit and nuts by hand
  5. Use your hands to form a large rectangular slab of dough/log on cookie sheet topped with parchment paper
  6. Bake for 15 minutes
  7. Remove from oven and let cool completely (45 mins-1 hour)
  8. With a bread knife, slice on the diagonal and lay out biscotti individually
  9.  Bake again for 15 minutes or until crispy
  10. Serve with tea or coffee!