Rocky Road Popcorn Clusters are a wonderfully easy treat to make for holiday festivities, or as gifts for the sweet lovers in your life! Chewy, chocolate-covered, with toasted almonds and salt, what’s not to love?
There are some serious holidays happening for the next week or so – do you think you’re ready for them? I want to say that I am, but who knows what will happen! I probably need to get some cards, though, that’s for sure. OH! And plan what food I’m bringing to which family or friend gathering. I know that for one lucky party, I’m bringing a batch of these Rocky Road Popcorn Clusters!
Now, my mom LOVES popcorn. She even has an OG popcorn maker that has the rod that turns like a record player, with a huge lid that doubles as a bowl. Some of you may know what I’m referring to. So, she gets a little sad when I make popcorn in a pot, but I thought this would be more helpful for y’all. Just don’t burn it like I did.
These rocky road popcorn clusters are super easy-to-make, come together in under 30 minutes, and are definite crowd pleasers. Plus, who can deny a popcorn-rice-crispy-treat-hybrid covered in chocolate and salted almonds? I sure can’t!! Aside from events of the Christmas variety, these treats could also be fun bites for new year’s eve.
So, here’s your chance to get sloppy with some chocolate sauce, and create these seemingly fancy treats. Don’t forgot the coarse salt! It really adds so much to the sweet popcorn clusters and rich chocolate. Lastly, you can find vegan marshmallows at a lot of stores now, and they’ll probably be Dandies! Now, enjoy your weekend and stay safe out there! <3
White bean beer fondue, from Vegan Bowl Attack!,makes for a fun appetizer to be shared among friends, whether for a dinner party or a game night! This creamy, low-fat, fondue is a delicious crowd-pleaser, especially with its beer-tinged aroma.
Y’all, I don’t think I can properly tell you how glad I am to have this recipe on the blog! There were MANY technical problems involved in shooting the video (shown below) – like A LOT – camera malfunctions, software malfunctions, files going missing. Oy. All of that to say, that I think this White Bean Beer Fondue is a super-easy recipe! And you should definitely be serving it up at all of your holiday parties.
This recipe is from my first cookbook, Vegan Bowl Attack!, and is well-loved by those who have made it. Even non-veganslove it! All you have to do is blend the ingredients up, cook it in a pan, and serve it with your favorite dippers. (My favorites are sourdough cubes, apples, and broccoli!)
And if you’re like me and are still getting your holiday shopping done, check out my holiday gift guide from last year! It’s filled with cookbooks, DIY gifts, and non-tangible ones for the vegans in your life. 😉 Lastly, check out the video below and subscribe, if you’re on YouTube! I’m slowly building my channel up and would love your support. <3
If you’re looking for the perfect, warming beverage for cool, winter nights, look no further than this dairy-free, sugar-free Raspberry Hot Cocoa! This recipe is made rich and luscious with whole-food ingredients, and low-glycemic sweeteners.
I’ve got to say, I’m not a huge fan of snow. But, seeing so many people have their first snow fall has got me green with envy! I say this because Southern California has been battling Santa Ana winds that brought in hot weather, and worst of all, wildfires. If you follow me on social media, you may have seenthis link to help those involved with the wildfires. So, please check that out and share it, if you have the time!
Now, back to all of you that are chillin’ (pun intended 😉 ) in cooler climates, or those that just want to get into the holiday spirit! I had put out a poll listing a few different flavors of hot beverages and the Raspberry Hot Cocoa was getting a lot of votes! Buuuut, I also had a lot of people asking for sugar-free anything. So, I thought that marrying the two would make for a wonderful flavor, and comforting, Sugar-free Raspberry Hot Cocoa would be the best solution!
What really inspired all of this hot beverage recipe development? These Pebble Cove mugs from Lenox that I fell in love with a few weeks ago. There’s something about the mesmerizing pebble-like shapes, covering the outsides, but abstracted and grey (*swooooon grey*). If you’ve been following me for a little bit, you know that I love Lenox products and have worked with them to develop a few AWESOME recipes for their wonderful wares.
I’m sure you’re thinking, “Jackie, what is the big deal with this stuff, isn’t it just plates and glasses?” To which I say, “Uh, no!” Mostly because this is high-quality dishware that lasts and lasts, looks great, BUT is also dishwasher and microwave-safe. Plus, you can find their products at Bed, Bath & Beyond and Macy’s, not just online. All that is pretty great, to me (especially the dishwasher-safe part)!
So, back to this recipe. These mugs hold 14 ounces, so these are hefty portions of rich, dark chocolatey, hot cocoa. TIP: if your local grocer doesn’t have raspberries in stock, or they’re really tart like mine were, use frozen raspberries. But, thaw them out before blending them, for this recipe. Typically, frozen produce is picked in season and is ripe, so the berries should be sweeter. Now go, make this easy and delectable, Sugar-free Raspberry Hot Cocoa!