Wow, can you believe that tomorrow is December 1st?! Have you started your Christmas shopping? The stores are super busy and I find it overwhelming to navigate through the crowds of people, especially on weekends. Thank goodness for online shopping!
I'm sure its of no surprise that one of my favourite parts of the holiday season is making treats. Growing up it was tradition to make gingerbread houses. My mom would always make the dough from scratch and then we'd roll and cut the pieces before baking them. I would invite a friend or two over and we'd each get to decorate a house. It was so much fun! We'd spend hours arranging, cutting, and gluing the candies on with royal icing. I'd make trees out of upside down ice cream cones painted with icing, topped with those green leaf shaped sugar coated gummy candies. You know the ones I'm talking about? They made perfect trees. One year I even did a balcony on the gingerbread house! I'd do snow frosted fences, icicles dripping from the roof, and m&m pathways. Oh and I can't forget the gingerbread people!! I wish I still had photos but after moving so many times in recent years, I have no clue what happened to the pictures. Its all just happy memories now.
Geez, you'd think this post would be featuring gingerbread!!! Haha. Not today (I DID attempt making dehydrated raw vegan gingerbread cookies once though. Sadly they didn't turn out very well).
Anyway, I do have 2 great holiday recipes to share with you today. The first one is White Chocolate Peppermint Swirl Bark which is a new video on my Youtube Channel and the other is Caramel Apple Trifle.
The bark is a great addition to a holiday goody platter OR as a lovely gift in a Christmas tin/box, while the trifle is a wonderful dessert for entertaining.
Check out my recipe video for Raw Vegan White Chocolate Peppermint Bark HERE.
Now onto trifle! This is actually a recipe that I posted a few years ago but its so good that I wanted to share it again. You can see the original post HERE.
Raw Caramel Apple Trifle
Instead of cake, as in traditional trifle, I used sliced apples (more like apple sticks), but you could also add a layer or two of apple cinnamon nut crust. I used the apple cheesecake filling and then blended extra apples into it to make a creamy pudding.
- 2 cups peeled, diced apples
- 3/4 cup cashews
- 3 tablespoons maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 2 tablespoons melted coconut butter
- 4 tablespoons melted coconut oil
- 1 1/2 cups peeled, diced apples
- 1/4 cup maple syrup
- 2 tablespoons lucuma, sifted
- 3 tablespoons almond butter
- 1/2 teaspoon pure vanilla