Give the gift of food

Preparation

• Line an 8×8 pan with parchment paper.
• Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval until completely melted and smooth. It will likely take 1 to 3 minutes. Do not overheat as the chocolate will scorch. Stir in ½ tsp of the peppermint extract. Pour melted chocolate into the prepared pan and spread it with the back of a spoon until an even layer is formed. Place in the fridge to set for about 30 minutes or until firm to the touch.
• While dark chocolate is chilling, crush your candy canes. Pulse in a food processor or place candy canes in a freezer bag and crush using a rolling pin or the bottom of a glass. Set aside.
• Once dark chocolate has set, follow the above instructions to melt the white chocolate. Stir in remaining ½ tsp of peppermint extract. Pour melted white chocolate over the dark chocolate and spread it with the back of a spoon until an even layer is formed.
• Sprinkle the candy cane pieces evenly over the white chocolate layer and lightly press with your hands.
• Place pan back in the fridge to chill until set, about 30-60 minutes.
• Once chocolate has hardened, let it sit at room temperature for 5-10 minutes before cutting or breaking into pieces.
• Store peppermint bark in a dark, cool place. It should last about 7-10 days in a cool kitchen or even longer (about 3 weeks or so) in the fridge or freezer.

Preparation

Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.

In a mixing bowl, whisk quick oats, flour, cinnamon and baking powder.

Stir in maple syrup, avocado oil and vanilla extract using a rubber spatula, until the dough is sticky and consistent. If too dry, add a little extra avocado oil. If too runny, add a little extra flour.

Fold in dried cranberries and stir to incorporate evenly.

Divide the mixture into 12 even portions, lightly oil your hands, and roll into a ball.

Place each cookie dough ball on the prepared baking sheet leaving a thumb of space between them.

Press the top of the balls with your hands to form thick cookies.

Bake the cookies for 14-16 minutes until they’re nicely golden brown on the edges.

Preparation

Preheat oven to 325°F. Combine nuts and seeds in a medium-sized bowl. Add the maple syrup, spices and salt, and toss to combine.

Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer.

Bake 15 to 20 minutes, stirring once, until nuts are fragrant and lightly toasted.