Still, sometimes even the wholesome, organic ingredients can get heavy at this time of year, and no matter how clean or grass-fed that cream or butter may be, you won’t thank yourself later if you indulge in one too many eggnogs or sugar cookies.
So this week, I’m sharing some slightly less sinful versions of the holiday sweets that you love, from rich hot chocolate to comforting cookies.
1 Tbsp unsweetened cocoa powder
1.5 Tbsp dairy-free semisweet chocolate chips
1 Tbsp raw sugar, or to taste
1 cup unsweetened almond milk, coconut milk, cashew milk, or cow’s milk
1/8th tsp peppermint extract and/or vanilla extract (optional)
Combine cocoa powder, semisweet chocolate chips, and sugar in the bottom of your mug. Pour 1-2 tbsp of hot water into the mug, (I use my tea kettle for this) and allow it to sit for about 1 minute. Stir well. Meanwhile, heat milk of choice in the microwave or on the stovetop. When hot, pour over the chocolate syrup you’ve created, stir well. Add a touch of peppermint or vanilla extract, if desired. I bet coconut or hazelnut extract would also be delicious! (Alternatively, you may heat all ingredients together on the stove top and simply stir until combined and smooth.)
Check out my hemp milk version from last year here!
What most people love about eggnog is the sweet, spicy combination of flavors. This version is admittedly quite different from typical eggnog, but gives you that same flavor profile with an added dose of vitamins and minerals.
- 1 1/2 cups unsweetened almond milk
- 2 medium pitted dates, soaked or a heaping spoonful of organic sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of salt, optional
- 2 medium-sized frozen ripe bananas
Blend on high for about 1 minute, or until completely smooth.
If you prefer a more classic combination of cow's milk and eggs, try this lightened up version.
Or, if you're feeling ambitious, I found this awesome recipe from Edible Perspective that I'm dying to try, in which you first make your own almond milk. Yum!
Cool Beans Breakfast Cookies
This recipe is from my very talented friend, Tina Verrelli. I love how she sneaks healthful ingredients like beans, whole wheat flour, and flaxseed into these yummy cookies - check her out here!
Makes about 24 cookies
¼ cup coconut oil (in solid form)
¾ cup light brown sugar
1 (15-ounce) can cannellini beans, rinsed and drained
1/3 cup apple butter
2 teaspoons vanilla
2/3 cup whole-wheat flour
1/3 cup all-purpose flour
¼ cup flaxseed meal
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 cups oats (old-fashioned)
½ cup almonds, chopped
½ cup dried cranberries
2 tablespoons crystallized ginger, minced
¾ cup dark chocolate chips
Preheat oven to 350 degrees and grease two large baking sheets.
(I use regular shiny silver baking sheets. If using the dark non-stick variety, reduce the oven temperature to 325 degrees.)
In food processor, pulse together coconut oil and brown sugar until well combined. Pour into large mixing bowl. Add egg to sugar mixture and beat until smooth and light tan in color.
Add beans, apple butter and vanilla to food processor and process until smooth. Mix the bean mixture into the sugar mixture.
In a small bowl, whisk together flours, flaxseed meal, baking soda, salt and cinnamon.
Add the flour mixture to the wet ingredients and mix until well combined. Stir in the oats, almonds, cranberries, ginger and chocolate chips.
Use a 1½-ounce cookie scoop or scoop 3-tablespoon portions onto prepared baking sheets. Gently flatten each mound to about 3/4”.
Bake for about 20 minutes (rotate pans halfway through) or until lightly browned on the edges. Remove to cooling rack.