It’s hard to believe that Christmas is around the corner and that a new year is almost upon us! We know that the holiday party scene is in full swing and that it’s difficult to not over indulge on almost every level. Between great wine, fabulous food and traditional holiday treats it’s a battlefield.
We wanted to give you a couple of recipes for truly tasty holiday snacks that won’t make you regret the night before. They also make a lovely hostess gift or holiday treat for gift giving.
Using fresh and organic ingredients are what makes these “treats” guilt-free yet oh so satisfying. Place them on pretty dish for a party or in a clear jar or cellophane bag tied with ribbon for a gift.
- 2 cups raw cashews
- 2 cups raw walnuts
- 2 cups raw almonds
- 2 tablespoons avocado oil
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoon maple sugar or maple syrup
- 2 teaspoons kosher salt
- 3/4 teaspoon cayenne pepper
- 1 cup dried cranberries
- Preheat the oven to 350°. In a large bowl, toss the cashews, walnuts and almonds with the oil, rosemary, sugar, salt and cayenne. Spread on a rimmed baking sheet and bake for about 15 minutes, stirring halfway through baking, until golden. Let the nuts cool completely, then mix with the cranberries and serve.
*Super easy version – Buy one pound of the Organic Housewives Maple Glazed Mixed nuts and blend with a 4 oz container of dried cranberries. Place in a clear glass jar tied with ribbon for an easy hostess gift!
- 1 1/2 cups walnut halves (6 ounces)
- 9 ounces of chopped dark chocolate (3 Theo Chocolate Bars)
- 1/2 cup of toasted coconut (optional)
Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.
- Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth. Add the remaining chocolate and stir until melted. Stir in the walnuts until coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle. Sprinkle the coconut on top of the chocolate and refrigerate for 10 minutes, or until firm enough to cut. Note: Don’t wait too long or the bark will shatter when you try to cut it.
- Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate. Serve cold or at room temperature.
Enjoy the treats!
Love and Hugs,
Donna and Daniela
All of the organic nuts, chocolate, oil and coconut can be found at: www.organichousewives.com or Oconee Interiors – 109 Harmony Crossing, Suite 2. Eatonton, GA 31024