By Jordan Douglas, HHC
The holiday season is a time of indulgence and celebration. I’m a huge advocate for eating mindfully and indulging in the pleasure of food, no matter your dietary preferences or restrictions. Sometimes I decide to satisfy my sweet tooth with a classic, perfectly prepared baked good (hello, mint chocolate chip cookie from Ellwood’s bakeshop), and sometimes I like to create a treat that vibes a little higher. When I’m experimenting in the kitchen, I love to spike dough or batter with herbs, swap out ingredients that pack a bigger nutritional punch, and cut way back on the refined sweeteners. No matter the treat, the key is consciousness. When you choose to indulge, be present with that treat and go all in: savor the taste, texture and smell and soak up all the love that went into making it. When you’re indulging mindfully, there are no wrong choices.
Today I’m sharing two very special, decadent and delicious recipes. I hope you give them a try, enjoy them, and share with the people you love.
CBD Peppermint Patties
- 1/2 cup coconut butter, softened
- 1/4 cup raw cashews, soaked at least 4 hours
- 2-3 teaspoons peppermint CBD oil
- 1/4 cup + 2 tablespoons maple syrup, divided
- 2 tablespoons melted coconut oil
- 1/2 cup cacao powder
- 1/2 cup cacao butter
- pinch of salt
- Drain and rinse the cashews. Line a baking sheet with parchment paper.
- In a blender, combine the coconut butter, cashews, CBD oil and 2 tablespoons maple syrup. Blend until smooth. Drizzle in the melted coconut oil until the mixture is emulsified.
- Form patties by dropping the mixture by the spoonful onto the lined baking sheet and rounding gently. Set in the freezer for 20-30 minutes.
- Melt the cacao butter over a double boiler.
- Turn off the heat and add the cacao powder, 1/4 cup maple syrup and a pinch of good quality sea salt. If you wish to spike your chocolate (maca, ashwagandha, reishi and mucuna are all good here), this is the time. Whisk to combine.
- Dip the frozen patties in to the chocolate mixture, completely coating each one.
- Return chocolate-dipped patties to the baking sheet and set in the freezer another 10 minutes.
- Enjoy! Store in the fridge.
The Best Chocolate Chip Cookie (Vegan and Gluten Free)
- 1 1/2 cups almond flour
- 3 tablespoons coconut flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 2 tablespoons melted coconut oil (not hot)
- 3 tablespoons almond butter
- 1/4 cup + 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup vegan mini chocolate chips or chopped dark chocolate
- coarse sea salt for topping
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, coconut flour, baking soda and salt, whisking well to remove any lumps of almond flour.
- In a small bowl, combine coconut oil, almond butter, maple syrup and vanilla and mix well.
- Add wet ingredients to dry ingredients and mix. Fold in chocolate chips.
- Spoon the dough into balls by the heaping tablespoon and shape into thick, flat discs.
- Bake for about 10-11 minutes, until slightly brown around the edges.
- Sprinkle with coarse sea salt and allow to cool 5 minutes on the baking sheet.
- Transfer to a cooling rack and allow to cool completely.
- Store at room temperature.