Candied pecans. Vegan.

There is an easy recipe I have been making a lot recently and I would like to share it with you today.

When the holiday season and cold weather comes the best thing is to stay at home with your family, drink hot cocoa, eat cookies etc.

I made this crunchy snack a month ago for the first time and now my daughter is asking to make ” yummy nuts” every other day.

Of course I am not making them too often but we always have them now for the family movie nights.

You can even make them and put in the glass jar, as a piece of a holiday present for your friend or a family member.

It takes very little time to make and makes everybody happy.

Vegan, gluten free recipe.

Candied pecans.

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Ingredients:

Β½ cup coconut sugar

2 cups pecans, or any other type of nuts (slivered almonds, walnut halves etc.)

pinch kosher salt

1 tsp. cinnamon

Line a cooling rack with a parchment paper and set aside.

Heat coconut sugar with a little water, spices in heavy medium skillet over medium heat. Stir occasionally with wooden spoon. After several minutes, the sugar will begin to look sticky. Continue to stir. After several more minutes, the sugar will begin to melt. Continue to stir gently. When sugar is completely melted, add nuts.

Empty contents of skillet into thin layer onto prepared rack. Heat the oven to 250F and put the nuts in the oven for 15-20 minutes, stirring occasionally.

Let cool and break into pieces. Store in cookie tin or glass jar with tightly fitting lid.

Enjoy.

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Winter girl’s clothes wishlist.

Every season there is something in the fashion field that I really like. I will try to make a list of my favorite pieces now, to keep it organised and easy to find when I want to buy something. I like to check the lists like that from the other people too, so maybe mine will be a help for somebody as well.

Collage wish list

So let’s go:

1. Polarn O. Pyret Merino Wool Dress.

How cool is that? Perfect to wear as a layering item or warm fashion piece. 100% merino wool.

2. Polarn O. Pyret Swedish Embroidered Holiday Dress.

Swedish folk styleΒ with short capped sleeves. Decorative contrast color Broderie Anglaise detail at skirt. Dress has back button fastening.100% cotton.

3. NextDirect Frozen T-shirt.

The most popular theme for the last year. It’s hard to find some nice piece of clothes with Frozen on it today. 65% cotton, 35% polyester. I am not really happy with the material of this shirt.

4. TeaCollection Chevron Dress for Girls.

Stylish and wellmade dress for girls. 100% cotton sateen.

5. NextDirect Cream Jewel Embellished Coat.

Fancy, stylish coat for a little lady for this winter season. 50% wool, 50% polyester. Lining 100% polyester.

6. NextDirect Pewter Glitter Long Boots.

Show me the girl who doesn’t like glitter? These boots will look great with jeans, dresses, leggings etc.

Upper: textile. Lining and sock: textile/other materials. Outer sole: other materials.

Double Chocolate Mousse Cake.

Does cold weather make you crave more sweet treats? It does for me and with the temperature’s going low I am starting experimenting and trying new dessert recipes.

I haven’t made anything with chocolate for a while and with the coming holidays filled with cocoa and citrus smell, I decided to try something new in case if I want to make it later.

I found this amazing vegan, raw chocolate cake recipe at the Oh, She Glows blog. To be honest, she has tons of vegan recipes and I am just starting learning more about her and trying her dishes. It’s been a success so far, so I am glad I found her blog.

I will share with you my Chocolate cake result today. The original recipe you can find on her blog.

The recipe is vegan, gluten, dairy, refined sugars free.

Double Chocolate Mousse Cake.

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Ingredients:

Crust:

1 1/4 cups packed pitted Medjool dates
1 1/4 cups unsweetened shredded coconut
2 1/2 tbsp ground flax seed
2 1/2 tbsp cocoa powder
1 tbsp coconut oil
1/4 tsp fine grain sea salt, or to taste
1 tsp water (if needed to bind the dough)

Filling:

2.5 (70%) good-quality dark chocolate bars
1 (400ml) can full-fat coconut milk, room temperature
4 tbsp. pure maple syrup (or liquid sweetener of choice)
1 tsp. pure vanilla extract
small pinch fine grain sea salt

 

In a heavy duty food processor, add the pitted dates and process until finely chopped. A big ball will form. Add in the rest of the crust ingredients (including the shredded coconut) and process until everything is combined. The dough should stick together when pressed between your fingers. If it doesn’t, add optional water and process again.
Spoon the crust mixture into the prepared pie dish. Spread out evenly. Starting at the centre, press down firmly moving outward and up the sides of the pie dish. Place dish in the freezer while you prepare the filling.

Break up chocolate bars into chunks and place into a medium-sized pot. ( I used Trader&Joe’s and Theo dark chocolate bars: they are soy, dairy free). Melt the chocolate over the lowest heat setting. When the chocolate is 2/3 of the way melted, remove from heat and stir until completely melted and smooth.
With a spatula, spoon the melted chocolate into a large bowl. Now pour one entire can of room temperature full-fat coconut milk into the bowl with the melted chocolate. Whisk vigorously until completely smooth. Finally, whisk in the maple syrup, vanilla, and a pinch of salt until smooth.

With a spatula, scoop the chocolate filling into the pie crust.

Carefully transfer the pie dish into the refrigerator for approx. 3 hours, or until firm throughout.
Remove pie dish from the refrigerator.
Slice and garnish with toasted coconut flakes, coconut cream, and flaked sea salt, if desired.

Serve immediately as pie will soften quickly.

The cake is very rich and sweet so one piece was enough for me.

Enjoy!!!!!

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