Tag: holiday baking

Maple Candy \\ Sweet Laurel

This recipe was inspired by English Toffee. Here’s a paleo, refined sugar-free version of the delicious treat, It doesn’t have the firm ‘bark’ texture of English Toffee, but definitely has ALL the flavor. Once cut, keep refrigerated until serving for best results. Enjoy!

Maple Candy \\ Sweet Laurel

Maple Candy \\ Sweet Laurel

Maple Candy \\ Sweet Laurel

Maple Candy


 

Ingredients:

16 tablespoons grass-fed butter *

1 cup maple syrup

1 tablespoon vanilla extract

2 cups coarsely chopped almonds (divided)

1/2 cup chocolate chips (recipe below)


 

Directions:

Melt butter and maple syrup in saucepan over medium to high heat. Allow to come to a soft boil. Bubbles will deep brown.

Remove from heat and stir in vanilla extract, then 1/2 the almonds. Pour onto a baking sheet lined with parchment paper.

Top with chocolate chips. After two minutes, spread chocolate chips evenly over toffee. The chips will be melting.

Top with remaining almonds and put in refrigerator until nice and firm. Break into small pieces and enjoy!


 

Homemade chocolate chips


 

Ingredients:

4 ounces unsweetened baking chocolate (100% cacao)

1 tablespoon maple syrup (or more depending on how dark you like it)

Directions:

Break baking chocolate into one-inch piece and place in a thick saucepan or double boiler. Melt baking chocolate over a very low heat.  When melted, add agave and stir.  Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches.  Place parchment in freezer. Once hardened (will take a few minutes), break off pieces and use as needed.  Store in freezer.

*Unfortunately, coconut oil or ghee will not work as a substitute for this recipe

Festive Snowball Cake \\ Sweet Laurel

This cake is a festive and delicious holiday beauty. We start with our grain-free and refined sugar-free chocolate cake and then top the cake with a super simple, dairy-free cashew based frosting. The whole cake is topped with shredded unsweetened coconut to make it look fun and festive, and giving it the name Snowball Cake. We hope you can include this your holiday baking this season!

Festive Snowball Cake \\ Sweet Laurel

Festive Snowball Cake \\ Sweet Laurel

Festive Snowball Cake \\ Sweet Laurel

Festive Snowball Cake \\ Sweet Laurel

Festive Snowball Cake

Yields one two layer 6-inch cake or one 8-inch cake


 

For the cake:


 

2 cups almond flour

1/4 cup cacao

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1 cup maple syrup

1/4 cup water

1 tablespoon vanilla extract


 

Preheat oven to 350.

Grease one 8-9 inch pan or two 6 inch pans with coconut oil.

Mix almond flour, cacao, baking soda and salt in a bowl. Add eggs, maple syrup, water, and vanilla. Stir until batter forms. Pour into prepared pans.

Bake for 25 minutes. Remove from oven and allow to cool completely before frosting.


 

For the frosting:


 

4 cups cashews (soaked for at least 1 hour)

1 cup water

1/4 cup coconut oil

1/4 cup maple syrup

1 tablespoon vanilla extract

1/4 teaspoon sea salt


 

Blend all ingredients in Vitamix or high-speed blender until smooth and creamy. Refrigerate until use.


 

To Finish:


 

Place one cake round on a cake plate. Cover with frosting. Repeat with next layer (if you chose to make a two layer cake). Smooth frosting all over cake, covering tops and sides.

Top cake with coconut flakes and sprinkle with gogi berries. Enjoy!