Christmas Treats

Hazelnut Chocolate Snowballs – Yield 15-20 cookies

Ingredients:

  • 1/2 cup coconut flakes, dried, shredded, and unsweetened (divided)
  • 1 cup raw hazelnuts
  • 2 tablespoons raw chocolate powder
  • pinch sea salt
  • 3/4 teaspoon hazelnut extract
  • 8 soft medjool dates, pitted
  • 1/2 cup raisins

Preparation:

  1. Process a 1/4 cup of the dried coconut (reserving the other 1/4 cup for rolling the cookies in) along with the hazelnuts, chocolate and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the hazelnut extract, dates, and raisins. Process the mixture until it is a texture which holds together when gently pressed between your fingers. Roll into balls and then roll in the remaining coconut. These freeze wonderfully.

Fun variations:

  1. Use raw carob instead of raw chocolate or a combination of them
  2. Substitute the hazelnuts with pecans or walnuts and use almond extract in place of the hazelnut extract
  3. Replace the raisins dried cherries

 

Cake Ingredients:

  • 1 cup organic oat groats ground in food processor
  • ½  cup almond meal
  • ½ cup shredded carrots
  • ¼ cup sweetener of your choice (maple/coconut nectar/agave)
  • ¼ cup Thompson raisins
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp himalayan salt
  • ½  tsp pumpkin pie spices

Cake Preparation:

  1. Combine all ingredients and mix well. Lay contents on a piece of parchment paper (may need to divide onto two pieces of parchment).
  2. Lay a second piece of parchment on top and using a rolling pin, roll flat until about ¼ – ½  inch thickness throughout.
  3. Use a cookie cutter or top of round glass and press to form cake layers (little round shapes).
  4. Dehydrate at 105 degrees for 12 hours.

*If you don’t have a dehydrator, add ¼ cup coconut oil and let harden in the fridge for at least 1 hour.

Cashew Icing Ingredients:

  • 1 cup soaked cashews
  • ¼ tsp sweetener of your choice (maple/coconut nectar/agave)
  • 1 tsp vanilla extract
  • Juice of ¼ lemon

Icing Preparation:

  1. Blend all ingredients in a high speed blender, may need to stop to scrape down a few times. Keep going until you get a smooth texture.
  2. To assemble the cakes, add a scoop of icing between two cakes and press down. Refrigerate for up to 1 week.