Blissful Bites (53 page)

I always find that I have leftover pumpkin after Thanksgiving or Christmas dinner. The perfect way to use up that pumpkin is to make this sweet and warming drink.

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can (15 ounces) pumpkin, or
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cup pumpkin puree (page 43)

3 to 4 tablespoons unsweetened cocoa powder

Dash cinnamon

Dash nutmeg

1 teaspoon vanilla flavoring

2 cups vanilla soy milk or rice milk

2 tablespoon maple syrup, or more to taste

Combine first five ingredients in a medium saucepan. Slowly whisk in milk over medium flame, until all ingredients are well incorporated. Whisk in maple syrup. Do not boil.

• Makes about 12 to 15 bars

We all know that refined sugar is not good for us, makes us feel sluggish, and has negative effects on our mood and health. Give these chewy trail mix bars a try, which have almonds for added protein.

2 cups brown rice crispy cereal (unsweetened preferred)

2 cups rolled oats

1 cup raisins or other dried fruit

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cup sesame seeds

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cup pecans, chopped

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cup almonds, chopped

1
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cups brown rice syrup

1 cup almond butter

1 teaspoon vanilla flavoring

Mix dry ingredients in a large bowl. Set aside. Heat last three ingredients over low flame until well incorporated, about five minutes. Pour over dry ingredients and use your hand or a stiff spatula to mix until all ingredients are coated with wet mixture.

Line a 9x13 casserole dish with parchment paper or lightly oil. Press mixture into dish evenly with parchment paper or wet hands to keep it from sticking to your hands. Set aside to cool, about one hour. Then cut to desired size. This will keep in an airtight container for a week.

chewy trail mix bars

• Makes about 20 pieces

I never liked dried coconut until about three years ago because I thought the texture was funny. Then one day I realized I liked it! These macaroons have a touch of orange zest and almond extract to create a new spin on the traditional macaroon. Sweetened with brown rice syrup or coconut nectar, this treat will leave you feeling guilt-free!

3 cups dried unsweetened coconut

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cup sliced almonds

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cup brown rice flour

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cup nondairy milk mixed with 2 tablespoons flax meal

1 cup brown rice syrup or coconut nectar

2 tablespoons coconut oil, melted

1 orange, zested

1 teaspoon almond extract

1 recipe
chocolate ganache sauce
, on page 235

Preheat oven to 325 degrees F. Lightly toast coconut in a dry skillet, stirring continuously, until golden color. Combine with all ingredients in a large bowl and stir until everything is well incorporated. With wet hands, form into small balls and place on parchment-lined cookie sheet (I keep a small bowl of water nearby for wetting my hands, which prevents the dough from sticking). Continue until all the dough is gone. Place in oven and bake for 15 to 20 minutes.

Meanwhile, make your ganache topping, if using.

Remove macaroons from oven and allow them to cool completely. Place on a plate, then put in the refrigerator for 15 minutes. Dip each one into the chocolate by holding the bottom and rolling it around to almost get the bottom of the macaroon. Place back on plate and allow to cool. Store in fridge for one hour to make sure the chocolate hardens.

• Makes about 1 cup

1 cup grain-sweetened chocolate chips

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cup rice milk (soy or almond is fine)

Melt down the chocolate chips in a small saucepan over a low flame with milk, stirring continuously.

• Makes 3 to 5 servings