No matter your mood currently, these three recipes will lift your spirits into full-on holiday mode. Grain-free author and blogger, Danielle Walker shared all three of these festive dessert recipes with us which can be made on their own or combined as part of a hot chocolate ‘charcuterie’ board.
This year is all about taking the little holiday rituals we have at home to the max. And that includes hot chocolate.
Consider gathering together a stash of the ultimate ingredients to make a celebration out of one of everyone’s favorite little holiday moments. Start with Danielle’s homemade marshmallows and her healthy hot chocolate recipe. Stack some mugs and lay out a board with cinnamon sticks and clean candy canes for stirring, plus beautiful and indulgent extras like dehydrated raspberries, a mini pitcher of extra almond milk, Hu chocolate barsin chunks andHella hazelnut spread.
2 to 3 tablespoons arrowroot powder, for coating (omit for SCD)
1 cup water
3 tablespoons unflavored gelatin powder (such as Vital Proteins – green canister)
1 cup light-colored raw honey
1 teaspoon pure vanilla extract
Line a baking sheet with parchment paper and spread 1 tablespoon of the arrowroot evenly over the parchment to cover.
In the bowl of a stand mixer fitted with the whisk attachment, or using an electric handheld mixer, pour 1⁄2 cup of the water and sprinkle the gelatin over the top. Allow the gelatin to bloom, or absorb the water, for 10 minutes.
Combine the remaining 1⁄2 cup water and the honey in a saucepan. Bring to a boil over medium-high heat and boil for 15 minutes, or until a candy thermometer reads 240°F.
Turn the mixer on low, and with it running, slowly pour the hot honey syrup down the side of the bowl. Once it is all poured in, increase the speed of the mixer to medium-high and beat for 8 to 10 minutes. e mixture will turn from brown to white and triple in volume.
Turn the marshmallow crème out into the prepared baking sheet and smooth with a spatula. You will need to work quickly here, before the marshmallow starts to set. Allow to cool and set at room temperature for 6 hours.
Rub the top of the marshmallows all over with 1 tablespoon of the arrowroot powder. Lightly grease a sharp knife with coconut oil and slice the marshmallow into 24 pieces. If the marshmallows are still sticky, toss the pieces gently in the remaining 1 tablespoon arrowroot to coat them. Serve immediately.
Healthyish Chocolate Fudge
1 cup pure maple syrup
½ cup coconut sugar
¼ cup expeller-pressed coconut oil or ghee
1 cup raw cashew butter
6 tablespoons arrowroot powder
2 teaspoons pure vanilla extract
½ teaspoon fine sea salt
12 ounces unsweetened baking chocolate (100% cacao chopped)
Line a 9 by 13−inch baking dish with parchment paper and leave flaps hanging over the side of the dish for easy removal.
In a saucepan over medium−low heat, combine the maple syrup, coconut sugar, and coconut oil. Stir until the coconut sugar melts and the mixture is liquid, about 5 minutes. Whisk in the cashew butter, arrowroot powder, vanilla, salt, and chocolate and continue stirring over low heat until the chocolate melts and everything is well blended, about 5 minutes more.
Pour the fudge into the prepared baking dish and smooth the top with a rubber spatula. Chill in the refrigerator until set, about 6 hours. Cut into squares and serve.
Vanilla Bean Hot Cocoa
2 cups unsweetened almond milk
1 can coconut milk
1 vanilla bean, split the long way
3 ounces dark chocolate (I used 85%)
2 tablespoons cocoa powder
¼ cup honey
- Place the almond milk, coconut milk and vanilla bean in a saucepan. Bring to a boil then reduce heat and simmer for 10 minutes. Strain then return the milk back to the pan.
- Turn the heat to low and whisk in the chocolate, cocoa powder and honey. Heat for 5 minutes, whisking occasionally, until the chocolate is melted and the hot chocolate is thick and creamy.