Wow…I cannot believe it is December and just before Christmas. The years are flying by. It seems like just a little while ago that I was posting my last years Christmas posts and here I am again.
Just because I am vegan, gluten free and watching my sugar intake does not mean that I cannot enjoy the odd Christmas treat like the rest of the planet. Everyone likes a little indulgence at Christmas time. It just goes with the season.
This recipe for Dark Chocolate Cranberry Balls is a perfect treat at Christmas but good all year through too.
GLUTEN FREE CHOCOLATE CRANBERRY BALLS (all of my ingredients are organic and non-GMO)
1 cup Earth Balance vegan butter
1 1/2 cup coconut sugar
2 flax egg substitutes (or you could use 2 organic whole eggs)
1 tsp. vanilla
1 1/2 cups gluten free flour
1 cup organic raw cacao powder or dark cocoa powder
1 tsp. baking soda
1 tsp. sea salt
1/2 cups dried organic cranberries or cherries
1 cup chopped or slivered almonds
1 cup non-dairy chocolate chips (could use chipits if not vegan)
Preheat oven to 350 degrees. Put parchment paper on baking pan.
In the bowl of a mixer, cream together the butter and sugar. Add the flax eggs or real eggs if using. Add the vanilla as well. Blend well.
In a separate bowl combine flour, cacao or cocoa powder, baking soda and salt. Mix well and add to the butter and sugar mixture. Combine well.
Add cranberries or cherries, chocolate chips, almonds and mix until chunks are incorporated but dough is lumpy.
Scoop the dough in tablespoons onto the parchment paper.
Bake the balls for about 10 minutes. Let them cool.
They will freeze well so you can make them ahead of time and enjoy them when you need them.
Enjoy these tasty sweet Christmas treats. I know I will.