Christmas is coming ( I am not going to think about Halloween again until NEXT October! ok. Maybe September.) and I confess that the new food sensitivities had me TERRIFIED that Christmas dainty tray and treats were going to SUCKETH this year. I think I have found my saviour.
Oh man!!! Hannah, the author and ( if appearances are any indication) KILLER COOK has Sweet Vegan eBook Collection and now Wicked Treats. For just $3 you get the following vegan (dairy-free, egg-free) and gluten-free Wicked Treats recipes:
- Ghostly Vanilla Fudge (oh my, dairy-free white fudge)
- Jelly Bites (refreshingly gelatin-free)
- Licorice (look ma, no wheat!)
- Peanut Butter Fingers (think Butterfingers with a peanut vibe)
- Rice Crackle Bars (look out Nestle!)
- Tootsie Chews (yes, the originals have dairy)
And if you need some extra assurance before YOU dive into this little purchase, a sample vegan candy bars recipe from Hannah that I found shared. PLEASE check out both sites and then buy the recipe book!
Cashew Joy Vegan Candy Bars
Prep Time: 20 minutes Total Time: 20 minutes Yield: 24 to 48 candy bars
- 3 Tablespoons Full Fat Coconut Milk
- 3 Tablespoons Coconut Oil, Melted
- 1/2 Teaspoon Vanilla Extract
- 1 Cup Confectioner’s Sugar
- 8 Ounces (About 2-2/3 Cups) Unsweetened Shredded Coconut
- 1/2 Cup Chopped, Toasted Cashews
- 1/2 Cup Whole Toasted Cashews
- 12 Ounces Rice Milk Chocolate, or Semi-Sweet Chocolate, Finely Chopped
- In a medium bowl, whisk together the coconut milk, coconut oil, vanilla, and confectioner’s sugar.
- Once smooth, switch over to a spatula, and stir in the shredded coconut and chopped cashews, until fully incorporated and no dry patches in the mixture remain.
- Transfer the mix into a lightly greased 8 x 8-inch square pan, and use the bottom of a measuring cup or drinking glass to press down and smooth out the top.
- Place the whole cashews at regular intervals in even lines down the pan, pressing them in gently.
- Move the pan in the freezer for at least 3 hours, until chilled and firm.
- When you’re ready to enrobe your bars, melt down your chosen chocolate in the microwave, stirring thoroughly at 30 second intervals, until smooth.
- Set out a silpat or piece of parchment paper, and go retrieve the frozen coconut centers. Slice into bars, and then carefully dip them into the chocolate. A few flakes of coconut may come off, but just fish them out of the pool of chocolate and continue.
- You may wish to store the pieces in the freezer until the moment that you’re ready to dip them, if them seem particularly fragile.
- Tap off the excess chocolate, and place the bars on your silpat or parchment paper, and let cool until set.
- Store at room temperature in an air-tight container.
These are very quick to prepare, but be sure to allow for a few hours of chilling time.