Prep & Baking: 20 minutes
Makes: 24 medium sized cookies

Main Ingredients:
1 box of chocolate cake mix – most grocery stores have a variety of both conventional, organic, and gluten free to choose from
2 tsp peppermint extract
½ cups chocolate chips, chunks or pieces (optional)
1/3 cup vegetable oil
¼ cup water
1/3 cup or more crushed candy cane

Method:
Preheat oven to 350°F and line two baking sheets with parchment paper.

In a large mixing bowl, combine dry cake mix with oil and water. Stir together until all ingredients are incorporated and there are no lumps.

Add in chocolate chips and peppermint extract and mix well. Roll dough into approximately 1 inch balls and dip the tops of the cookie balls into the crushed candy cane; coating the top half of the cookie in candy.

Place the dough balls on prepared cookie sheet. These cookies will spread so leave plenty of room between each dough ball. I recommend putting no more than 8 cookies on each sheet.

Bake the cookies for 10-12 minutes then transfer to a rack or plate to cool for around 10 minutes.


Tips & Variations:
• This recipe is easily made gluten-free just use a gluten free cake mix.
• Crushed candy cane is usually available at bulk food stores
• Not a fan of chocolate? No problem, use a white cake mix, omit the chocolate chips, or use white chocolate

Prep: 20 minutes
Makes: 12-15 pieces

Main Ingredients:
½ cup raw unsalted shelled pistachios
¼ cup raw cashews
7-8 Medjool dates, pitted and quartered – I use medjool because they tend to stay fresh and are easily blended
¼ cup cocoa powder
1 tsp vanilla
Pinch of salt

Optional Toppings:
Cocoa powder for dusting
Chopped pistachio pieces
Chocolate pieces or chips

Method:
In a food processor or blender, chop pistachios and cashews until fine. Add dates, cocoa, vanilla, and salt. Continue processing until all ingredients are incorporated, often the ingredients will come together and form a ball in the processor.

Unplug your food processor and remove the mixture. The mixture should hold together easily when pinched, if not, continue processing for approximately 1-2 minutes, if mixture is still too dry, try adding an additional pitted chopped date and process. Form into 1” balls. You can top each ball with chopped pistachios, chocolate pieces, dust with cocoa powder, or leave plain.

These pistachio bites add a pop of colour to a holiday dessert tray or make a perfect treat for gifting. They keep for around a week in an airtight container in the fridge. If you are travelling with these, be sure to store them in a hard-sided container to avoid squishing.

Tips & Variations:

• If giving as a gift, be sure to package and store in the fridge until ready to give
• Check out our other recipes for snack balls and bites and package together for a variety pack
  

Prep and Bake Time: 45-60 minutes
Makes: 12 tarts

Tart Shells:
If you can find and want to use pre-made tart shells, go for it!
Otherwise, find the ingredients below to make your own;

1 cup flour – I use all purpose, but use what you have or substitute a gluten free blend if needed
½ cup cold plant-based butter or shortening
¼ cup of ice water

Filling:
2 cups chopped apples, peeled and cored – I used honeycrisp
½ cup sugar
Pinch of salt
1-2 tbsp corn starch
1 tsp vanilla
½ tbsp ground cinnamon
1-2 tbsp freshly grated ginger or ½ tsp powdered ginger
1 ½ tbsp plant-based butter

Topping:
½ cup plant-based butter
1 cup all purpose flour or substitute a gluten free blend if needed
2/3 cup brown or coconut sugar
1/3 cup chopped walnuts
Pinch of cinnamon and ginger
Pinch of salt

Method:
Preheat oven to 450°F. If you are creating your own tart shells, follow the instructions below;

In a large mixing bowl, combine flour and plant-based butter. Using a pastry cutter, or 2 knives, or forks, slice through the butter incorporating or “cuts” it into the flour. When the mixture is well blended and no large lumps remain, slowly add the water, a tablespoon or 2 at a time, and continue mixing until a dough forms and the mixture is no longer crumbly. Form the dough into a ball and wrap in a clean tea towel and refrigerate while you make your filling (see below). When you are ready, roll the dough out using a rolling pin on a floured surface. Cut the dough into rounds use a cutter, drinking glass, or other round template. Form the dough into a tart shell using aluminum tart cases or a shallow tart or muffin tin.

Topping:
In a small bowl combine the topping ingredients by blending together with a fork until the butter is incorporated and no large lumps remain.

Filling:
In a high-sided pan over medium heat, combine all of the filling ingredients, except for the apples. Whisk to combine and bring the mixture to a boil. Stir the mixture often to ensure there are no lumps. Add the apples and lower the heat so that the mixture continues to simmer. Allow the apples to cook in the syrup for 7-10 minutes until soft and remove from the heat.

Allow the filling to cool for a few minutes before spooning into the prepared tart shells. Top the mixture with the walnut crumble mixture.

Bake the tarts for 20-25 minutes and allow to cool for around 10 minutes before serving.
Serve alone or with a side of coconut whipped topping or plant-based ice cream.