Cranberry Almond Christmas Cake

Sometimes things don't turn out the way you expected; they turn out better! I started out making a raw vegan Christmas cookie, but when I tossed all of the following ingredients in my food processor, well... the dates hit the blade. I thought my processor was going to flail, lunge and plunge itself from the countertop to the floor before I could punch the pulse button to off. Rather than scrap the whole idea of a holiday treat, I scrapped the idea of it being raw and vegan and folded them into a chocolate batter and baked a fabulous Christmas Cake instead!

The almond extract give the taste sensation that those chunks of dates have the flavor and texture of hydrated dried cherries.

Ingredients: 

2 cup Almonds, in chunks
1 cup Cranberries
1 cup Coconut, shredded
2 tablespoons Vanilla Extract
1 tablespoon Almond Extract
3 cups Dates, pitted and coarsely chopped

1 box of gluten-free chocolate Devil's Food Cake Mix (I used Simply Organic brand)

Directions:

1. Preheat oven to 350-degrees or according to directions on cake mix
2. Grease 9"x 13" glass baking dish
3. Coarsely chop the pitted dates
4. Put the remaining ingredients in a food processor and pulse until finely chopped
5. Combine the chopped mixture and chopped dates in a large bowl
6. Mix the chocolate cake batter according to the directions on box (or make it from scratch)
7. Fold the cake batter into the cranberry mixture until blended
8. Pour the thick chocolate cake batter into the glass baking dish
9. Bake for 35-40 minutes or until tooth pick comes out clean.
10. Cool and cut into serving size squares.
11. Serve without topping, or serve with whipped cream... or vanilla ice cream and/or... drizzle a berry chocolate sauce over all... or a dollop of cranberry sauce.... or....

Happy Holidays!

Chocoholic's Delight

Raw desserts are fun, especially for those that are gluten-intolerant. I love a good piece of chocolate now and then, but variety is the spice of life "they" say. This creamy, pudding-like dessert is so rich that I made small sample-size servings for our guests to taste.


Ingredients:

1/4 cup cacao or dark chocolate nibs
1 avocado
1/4 cup dates, pitted
1/4 teaspoon sea salt
2 tablespoons agave nectar
1 thumb-size piece of fresh ginger, peeled and diced

Directions:

Blend all ingredients in a blender or a Cuisinart for 2-minutes or until smooth. Chill.

Note: I found that I can put this dessert in the freezer to chill and to keep. It will not freeze solid. I think this is because of the oil from the avocado. I made this a week ago and they remain fresh and edible right out of the freezer today. Yum! I just at two tasty treats, just as good as if I just made them. I love the zing of ginger!

Serves 3 or makes a plate full of appetizer-size servings.

This recipe is from Fresh - The Ultimate Live-Food Cookbook by Segei and Valya Boutenko, page 105.

Knox Blocks aka Jello Jigglers

I'm making my granddaughter Knox Blocks tonight, so I can take them with me when I go to visit tomorrow. When her mama Effie Ana and her older sister Skye Rianna were little girls, we loved to make Knox Blocks, also known as Jello Jigglers. We also made them for their summertime birthday parties, because Jigglers could sit out all afternoon as playful finger-food without melting.

Photo Update: Seph shares Knox Blocks with her cousin Max.

Curious to see what the world looks like through a Jiggler.

Try reading Fox in Socks by Dr. Seuss to your kids with your cheeks stuffed with Knox Blocks. This excerpt will get you started:

Fox
Socks
Box
Knox

Knox in box.
Fox in socks.

Knox on fox in socks in box.

Socks on Knox and Knox in box.

Fox in socks on box on Knox....

The Knox Blocks recipes I found on Cooks.com offer some variations.

FUN IN THE SUN - KNOX BLOCKS
4 envelopes Knox unflavored gelatin 3 pkg. 3 oz. flavored gelatin 4 cups boiling water Combine Knox, gelatin, water and chill in refrigerator until set. May cut in squares or use cookie cutters to have more fun! Double Decker: Add 3 cups water, 1 cup cream. Fruity Blocks: Add 2 packages flavored gelatin, 1 cup (17 ounce) fruit cocktail, undrained.

Prefer to make sugar-free Knox Blocks?

SUGAR FREE FRUIT BLOCKS
4 envelopes Knox unflavored gelatin 1 cup cold fruit juice 3 cups fruit juice, heated to boiling In a bowl, sprinkle gelatin over cold juice; let stand 1 minute. Add hot juice and stir until gelatin is completely dissolved. Pour into 9 x 13 inch pan. Chill until firm. Cut into 1-inch squares.

How about this recipe. I never thought of making Chocolate Knox Blocks. How fun!

CHOCOLATE KNOX BLOCKS

4 envelopes Knox unflavored gelatin 1 1/2 c. cold water 1/2 c. sugar 1 (12 oz.) pkg. chocolate chips In medium saucepan, mix gelatin with sugar; blend in water. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved; about 5 minutes. Add chocolate and continue cooking, stirring constantly, until chocolate is melted. With wire whip or rotary beater, beat mixture until chocolate is blended. Pour into an 8" or 9" pan. Chill until firm. Cut into 1" squares. Yield: about 6 dozen blocks.