No-Bake Gingerbread Energy Balls

These easy gingerbread energy balls are the perfect holiday treat. They're healthy, sweet and don't require any baking. It's like a gingerbread cookie only more convenient!

Ingredients

for the energy balls:

-10 Medjool dates

-1 cup pecan halves

-1/4 cup coconut flakes

-1 1/2 tablespoons molasses

-1 tablespoon cashew butter (or nut butter of choice)

-3/4 teaspoon ground ginger

-1/4 teaspoon ground cinnamon

for the decorations:

-1/4 cup coconut butter

-2 tablespoons shredded coconut

Instructions
-Process the dates, pecans, and coconut flakes in a food processor until finely chopped.
-Add the cashew butter, molasses and spices and pulse until the dough starts to come together and you can form it into balls with your hands.
-Roll the dough into 1-inch balls with your hands and place them in the freezer until set, about 30 minutes.
-If decorating, melt the coconut butter and whisk until smooth. Dip each energy ball into the coconut butter, transfer to a plate or flat surface and top with shredded coconut.
-Store balls in the freezer for the best texture.

Source: https://www.simplyquinoa.com/wprm_print/no-bake-gingerbread-energy-balls

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The Best Campfire Hot Cocoa Recipe

Servings: This recipe makes approximately 4 cups (0.23L) of hot cocoa.

Ingredients:

-1/2 cup sugar

-2 ounces unsweetened chocolate, chopped

-1/4 cup unsweetened cocoa powder

-1/4 cup nonfat dry milk powder or dairy-free milk powder

-1/2 tsp cinnamon

-1/2 tsp vanilla extract

-1/4 tsp salt

-3 1/2 cups of milk or dairy-free substitute

Instructions:

-Put the dry ingredients into a saucepan with two cups milk.

-Heat on low and start stirring.

-Stir until chocolate is melted and sugar has dissolved.

-Add the remaining liquid to your saucepan and stir frequently.

-Transfer hot cocoa to your Stanley Classic Legendary Bottle, Classic Legendary Camp Mug or Adventure Shortstack Travel Mug.

Amp it up even further with these optional (but recommended) add-ins:

Mint extract

Chili powder

Orange zest

Espresso powder

Chai spices

Candy cane pieces

And for the 21+ crowd:

Peppermint Schnapps

Orange Liqueur

Chili Liqueur

Bourbon

Source: https://eu.stanley1913.com/blogs/recipes/the-best-campfire-hot-cocoa-recipe 

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Sweet and Spicy Roasted Party Nuts

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes Yield: 5 1/2 cups

These party nuts are a little sweet and a little spicy. They’re completely irresistible! Be sure to buy unsalted, raw nuts for this recipe. Feel free to make it your own—I love to add fresh rosemary! Recipe yields 5 ½ cups mixed nuts.

Ingredients

-2 cups whole almonds

-2 cups pecan or walnut halves

-1 ½ cup pepitas (green pumpkin seeds)

-Optional but so good: 2 tablespoons finely snipped or chopped fresh rosemary (from 4 big sprigs)

-2 tablespoons maple syrup

-2 tablespoons unsalted butter, melted

-1 ½ teaspoons kosher salt*

-1 teaspoon vanilla extract

-¼ teaspoon cayenne pepper (reduce or omit if sensitive to spice)

Instruction

-Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.

-In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.

-Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that’s okay).

-Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)

-Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).

-Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.

Source: https://cookieandkate.com/roasted-party-nuts-recipe/print/34867/