Nutty Chocolate Bark

I love making barks as they last forever in the freezer. You never know when you may need a little something, and this is it!

Ingredients:

12oz chocolate chips ( I like dark chocolate, you can also use Vegan Choc chips)

3/4 cup of nuts ( almonds pecans, pepitas, pistachios, walnuts…use a few or mix it up)

1/4-1/3 cup of dried cranberries, cherries, blueberries or a mix

1/2 teaspoon of flaky salt

Instructions:

1.Preheat oven to 350 degrees. Toast the nuts on a baking sheet for about 6-8 minutes. When cool enough, roughly chop nuts.

2.Melt chocolate slowly in a double boiler, or in a microwave safe bowl in short 30 second increments . When the chocolate is almost melted take off heat and keep stiring.

3. Cover a large rimmed baking sheet with parchment paper . Using a silicone spatula, spread chocolate evenly over baking sheet until 1/4 " thick.

4.Lightly sprinkle chopped nuts evenly over the chocolate, then follow by dried fruit, then salt flakes.

5. Place baking sheet in refrigerator until hard.

6. Break into pieces and store in a sealed container in the refrigerator .

Cinnamon Roasted Pears

I love stewed or cooked fruit in the Fall and Winter. Healthy, grounding, and oh so comforting!

Ingredients:

2 ripe pears, halved and cored ( trim a bit off the bottom so they can lie flat)
2 tbsp maple syrup
1 tsp ground cinnamon
1 tsp vanilla extract

Instructions:

Preheat oven to 350°F. Place the pear halves in a baking dish, cut side up, . Drizzle with maple syrup, and vanilla extract. Sprinkle with cinnamon. Roast in the oven for 25-30 minutes, until pears are tender. Serve warm.

Pro Tip: Top with a spoonful granola, yogurt, vanilla ice cream or add in your morning oats.

Gingerbread Nutmeg Morssels

Delicious grounding spices with a light sweetness and a tingle of ginger that makes your tastebuds dance! A great treat to have on hand at the holidays!

Ingredients:

3/4 - 1 cup of pitted soft dates ( soak in warm water for 5 minutes if they are a touch hard)

1/2 cup of raw almonds

1/4 cup of dried cranberries

1/4 cup of raw cashews

1/2 teaspoon of vanilla

1/4 teaspoon of ground ginger

1/2 teaspoon of cinnamon

1/4 teaspoon salt

1/8 teaspoon of ground cloves

1/8 teaspoon of ground nutmeg

Sugar Nutmeg topping:

2 teaspoons brown sugar

2 teaspoons coconut sugar

1/8 teaspoon of ground nutmeg

Mix together in a small bowl

Instructions:

In a food processor with an S-shaped blade, add almonds, cashews, dates, cranberries, ginger, cinnamon, salt and cloves.

Process until the nut mixture are chopped and a dough starts to form. Scrape sides a few times as needed.

Once combined use a small cookie scoop or your hands and form a small firm ball.

Roll each ball in the Sugar Nutmeg topping until completely coated.

Place balls in a sealed container in the refrigerator and chill or in the freezer for up to 3 months.