I’m usually a bit of a scrooge during this time of year. And I hate admitting to that because I’d really rather enjoy getting into the holiday spirit—so this year I tried to be a bit more festive.
I put up two Fraser Fir garlands, changed out our wreath (the old one was literally brown—yikes) and decorated a rosemary tree (yep, I did, and I managed to kill it in a week).
It was, of course, the time I spent with my favorite people (baking cookies with girlfriends, going to the Christmas Carol with Jeff, taking my parents out to lunch, giving my 2-year-old niece her gifts) that truly helped to get me in the spirit—and gave me that warm-and-fuzzy feeling.
I also baked a few treats (although not as many as I thought I would). The current fave at my house: the raw chocolate brownies that I made with my BF.
They aren’t necessarily very “Christmas-y,” but they could easily look the part with a few red natural dye sprinkles or crushed candy cane (if that’s more of your jam this time of year).
You’ll find the recipe below. It’s raw, vegan and grain-free. It’s also super rich, and I think you’ll find that a small serving will satisfy your cravings without hijacking your blood sugar. Plus, they're also gluten-free, dairy-free and egg-free, so perfect for those peeps in your family that have common food sensitivities.
Happy holidays to you and yours! And remember to slow down today—when you can—and take in the feel-good holiday vibes.
RAW BROWNIES
INGREDIENTS • 1 ½ cup pecans • 1 cup almonds • 2 ½ cup Medjool dates • 1/2 cup cacao • 1 Tbsp. vanilla • 1 Tbsp. pink Himalayan salt (optional—to sprinkle on frosting) • 1 cup + chocolate frosting*
*I used Simple Mills frosting, but you can go without (and maybe add ¼ cup of cacao nibs) or make your own. For ideas, check out the glaze I used for my donuts or the frosting I made for my gingerbread bears (you could add 1/4 cup cacao to make it chocolate instead of vanilla).
DIRECTIONS 1. Soak dates in warm water for about 10 minutes. 2. Grind almonds and pecans in the food processor and pour into a bowl. 3. Drain water from dates and blend in food processor with vanilla until smooth. 4. Slowly pour in cacao, then nut mixture. Blend until well-combined (small bumps/chunks are fine). If adding cacao nibs blend in now with a spatula. 5. Line an 8x8 pan with parchment paper. 6. Pour the mixture into the pan. Even out and place in the freezer for 10-30 minutes. 7. Frost, sprinkle salt on frosting, cut and eat. 8. Keep in the refrigerator or freezer.