I have to admit that December is my favorite time of the year, but that’s because Christmas is my favorite holiday! I have always had a sweet tooth, but I just don’t enjoy the traditional holiday desserts anymore because they always leave me feeling bloated + guilty (unless of course they are worth it!) I’m pretty good at just having a few bites to satisfy my sweet tooth, but I much prefer “little adapting” my favorite recipes so I can actually enjoy my dessert + get some extra nutrients!
Two of these recipes include “peppermint” (which you can totally leave out if you love the OG recipe) because 1. When you think of December, you think of peppermint 2. Peppermint oil is such an amazing herb! Here is why:
- Aids in digestion
- Relieves nausea
- Freshens breath
- Increases energy
- Reduces fevers + cools the body
- Alleviates sore muscles + joints
- This first holiday treat is a classic: PEPPERMINT HOLIDAY BARK. I traditionally bring this as a dessert or gift it to friends + family since it’s super thoughtful, yummy + easy to make. If you don’t know this about me by now, I’m a HUGE fan of dark chocolate. You can also use whatever toppings you love or readily have available in your pantry. This recipe is the perfect fit for the “Little Adapts” lifestyle – easy + convenient!
- 2 dark chocolate bars or 2 cups of dark chocolate chips
- 1 tbsp coconut oil
- 1 tsp of peppermint extract or 2 drops of peppermint essential oil
- ⅓ cup chopped cashews
- 2 tbsp chia seeds
- 2 tbsp goji berries
- 2 tbsp pumpkin seeds
- 2 tbsp unsweetened shredded coconut
- In a glass measuring cup or bowl, place dark chocolate, coconut oil + peppermint and heat for about 2 minutes. Checking every 40 seconds to mix the chocolate and make sure it doesn’t burn.
- While the chocolate is heating, place parchment paper over a large cookie tray and chop cashews.
- Pour chocolate mixture in the middle of the parchment paper in a rectangular shape.
- Use a spatula to spread out the mixture evenly, but make sure not to make it too thin or it will fall apart!
- Distribute nuts, seeds, berries + coconut (you can obviously substitute for whatever toppings you prefer in your bark!)
- Place into the fridge for about 15-20 minutes to harden.
- Take the chocolate out of the fridge and cut into bark like pieces.
- Store in the freezer, and enjoy!
2. The second holiday treat is another classic: PEPPERMINT HOT CHOCOLATE. As a kid, I’ve always loved hot chocolate. However, with a dairy allergy and decreasing my sugar intake these days, there aren’t many hot chocolate brands on the market that meet the “little adapts” standards. When this happens, I go into my kitchen + recreate it. This hot chocolate only takes about 10-15 minutes to make + I promise it will bring back all of your winter, childhood memories!
- 1.5 heaping tbsp unsweetened cacao powder
- 1 ½ tsp coconut sugar or ½ dropper of vanilla stevia
- ½ tsp peppermint extract or 1 drop of peppermint essential oil
- 10 oz nut or coconut milk
- Pour dairy free milk into a small pot and start to heat on low.
- After a few minutes, add in unsweetened cacao powder + coconut sugar. Use a whisk to combine the ingredients as it continues to heat up until it is one consistent color and there is no clumps in the beverage. Feel free to taste test and add more cacao powder or coconut sugar if you want a more sweet, chocolate flavor.
- Finally, add in the peppermint and continue to whisk for another minute. Feel free to taste one last time to make sure it’s up to your liking. Enjoy!
3. My final holiday recipe is one that is near + dear to my heart: HOLIDAY BUTTER COOKIES. The original recipe was my Oma’s (great grandmother in German) that has been passed down from generation to generation and has been a staple in the holiday cookie category. I wanted to create a holiday treat that did not include chocolate because not everyone loves chocolate as much as I do (aka my husband, haha.) Obviously there is no butter, but the vegan butter does the trick (I used the brand “Miyokos”). This recipe is dairy-free + gluten-free and has a ton a flavor! You can choose to have them plain or decorate them with icing + sprinkles. (The icing was supposed to be red, but the natural dye I bought had other plans so don’t judge the rusty nail color!)
- 8 oz Mykonos butter
- ¾ cup coconut sugar
- 1 egg
- ½ tsp vanilla extract
- 1 cup millet flour
- 1 cup oat flour
- ½ cup sorghum flour
- 2 tsp xanthan gum
- ¼ tsp sea salt
- 1 tsp baking powder
- Preheat the oven to 375 degrees Fahrenheit.
- In large bowl, combine flours, xanthan gum, sea salt + baking powder. Set aside.
- In a mixer or using a hand mixer, combine butter + coconut sugar until light and fluffy.
- Then add in egg + vanilla extract. Once it is combined, gradually add in dry mixture until a dough forms.
- On ungreased cookie trays, roll dough into small balls and use finger or fork to flatten. You can also create shapes if you wish! Option to add just sprinkles at this time or leave them plain.
- Bake for about 6 to 8 minutes until edges of cookies are golden brown. Let them cool on wire rack.
- Once cooled (about 10 - 15 minutes), cover with icing + sprinkles and enjoy!
- Keep in an airtight container for up to 2 weeks.
