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Recipes for Christmas Treats

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Holiday magic is in full swing, and it’s made even sweeter by cozy, relaxed moments with loved ones. I’ll be the first to encourage you to keep things as toned down and enjoyable as possible this season, in order to be able to relish it all the more. I don’t know about you, but I like to choose carefully which activities and events to do because an overloaded plate detracts from the fun. So rather than loading your plate with an involved craft recipe that could create pressure rather than joy, let’s just place something sweet and simple — made even more so with dōTERRA® oils — on our plates.

Fudge is totally tantalizing, yet usually overfilled with sugar and a load of dairy, which can be a problem for many of us. Try this satisfying and wholesome recipe for Peppermint and Almond Fudge. You’ll need:

• 2 1/2 cups raw almonds

• 1/2 teaspoon Himalayan salt

• 2 1/2 cups soft pitted Medjool dates

• 5 tablespoons coconut oil

• 4 tablespoons raw cacao powder (or cocoa)

• 1 pinch cinnamon

• 5 drops Peppermint oil

Soak pitted Medjool dates in hot water for 30 minutes. Drain and set aside. Roast almonds in oven at 350 degrees F for ten minutes. Allow to cool. Place almonds in food processor, along with salt, and blitz on high speed until you have a smooth nut butter consistency. Note: this could take several minutes. Add in all other ingredients, and combine in food processor until you achieve a smooth, fudgy consistency. Line a small dish and press in the fudge. Allow to set in freezer for 2 hours before slicing up to enjoy. Keep this delicious fudge in the freezer.

Don’t you appreciate how there’s almost always a healthy substitute for those traditional treats that no longer fit into our dietary guidelines? It’s great to feel good on multiple levels after enjoying a special treat like fudge. And if this is your first time mixing up a date-sweetened dessert, you’ll probably be hooked. I can’t get enough dates in my desserts!

Now with this next recipe, which would be perfect for a healthy breakfast or snack, I’m not at all saying that you need to forsake your traditional buttery cinnamon roll recipe which everyone awaits on holiday mornings. If you enjoy spending the time in the kitchen to create such a treat for a special occasion, great. The following Cinnamon Almond Granola recipe is a wonderful option for the rest of us, who want something warm, fragrant and festive without too much work or nutritional compromise. You’ll need:

• 4 cups old-fashioned rolled oats

• 2 cups shredded unsweetened coconut

• 1 1/2 cups sliced almonds

• 2 tablespoons chia seeds

• 1/4 cup flax seed meal

• 1 teaspoon salt

• 1 cup dried cherries

• 1 cup dried cranberries

• 1/2 cup honey

• 1/4 cup maple syrup

• 1/2 cup coconut oil

• 10 drops Cinnamon Bark oil

Preheat oven to 325 degrees F. In large glass bowl, combine oats, shredded coconut, sliced almonds, chia seeds, flax seed meal, and salt. Stir to combine. In small saucepan over medium heat, melt honey, maple syrup, and coconut oil together. Pour liquid mixture over oat mixture. Add essential oil. Stir until well combined. Pour mixture into large metal plan and place in oven, stirring granola every ten minutes to ensure even baking. Bake for 30-40 minutes, or until golden brown, taking care not to over bake. Once done, remove from oven and let cool. Add dried cherries and cranberries, then store in airtight container.

No fancy cooking or stress necessary, and you’ve got two wholesome recipes to enjoy with your closest kin or to share with friends this Christmas season. We used Peppermint and Cinnamon Bark oils, two classics that lend their temperature and spice to every treat they touch. And we’re ready to cozy up and enjoy the gifts of the season together.