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Christmas in the UK: 5 Vegan Festive Treats Perfect as Gifts or Party Favours | Cattleya Kitchens

Christmas in the UK: 5 Vegan Festive Treats Perfect as Gifts or Party Favours

We have created a recipe list of UK treats to serve for your dinner gathering and now we will make the moment last forever by giving them party favours.

Here are easy to make and tastefully wonderful treats to give out to your guests once the party is over and allow them to remember the moment much longer.

1. Chocolate Covered Candied Orange Peels

Chocolate Covered Candied Orange Peels

Some citrus, some tang, yes that’s right orange peels can be what you are looking for. A grown-up version of jelly candies without the guilt. Share this magical treat with everyone and surprise gift them with a jar of these.

Ingredients
3 navel oranges
4 cups sugar
4 cups water
1 bag milk chocolates or milk chocolate chips


Instructions
a. Start by peeling the oranges. Make 4 cuts along the curve from top to bottom, cutting through the peel but not the fruit. Remove the segments of peel carefully, trying not to tear them. Cut the peel into thin strips about ¼ inch wide.
b. Place the strips in a large saucepan and cover them with cold water. Bring the water to a boil, then strain and discard the water. Repeat this process two more times to remove some of the bitterness from the white pith.
c. Once the strips have been boiled 3 times, combine the 4 cups of sugar and 4 cups of water in a saucepan and bring it a boil, stirring occasionally until the sugar dissolves. Add the orange peels to the boiling syrup and reduce the heat to medium-low. Continue to simmer the peels for one hour. Peels should be very limp and start to look translucent.
d. Remove the pan from the heat, and let the strips cool in the syrup.
e. Remove the peels from the syrup and place them on a wire cooling rack set over waxed paper. Let them drip and dry for about 30 minutes. At this point you can roll them in granulated sugar or leave them as is. I skip the sugar step however the sugar creates a nice sparkle and extra crunch.
f. In a heat proof bowl set over simmering water, melt Milk Chocolate over low heat. Once chocolate is completely melted, dip peels half way into the chocolate and place back on the cooling rack to set. Leave out at room temperature in a cool place overnight.
g. Package in glass jars with a tight fitting lid for storage or gifting!

Notes
The candied peels will keep, in a sealed jar, at room temperature for up to two weeks.

Chocolate Covered Candied Orange Peels

2. Keto Trail Mix

This keto trail mix is a low-carb trail mix that will allow your guests to have a snack on their way home. Plus, it can be customised to your likes or guests like and have their own jar of trail mix just lay all the ingredients in a bowl and have them scoop the ones they like.

Ingredients
1/2 cup sugar free candied pecans
1/2 cup sugar free candied almonds
1/2 cup keto chocolate chips milk, white, and dark
1 cup sugar free candied nuts
1/2 cup coconut cashews


Instructions
a. Combine all the ingredients in a large mixing bowl and stir until fully incorporated.
b. Pour into individual baggies or jars and seal to avoid added moisture.

Notes
This trail mix is customizable. Use any nuts or seeds of choice.
TO STORE: Leftover trail mix should be stored in a sealable container, at room temperature, for up to 2 months.
TO FREEZE: You can freeze the trail mix in a ziplock bag for up to 6 months.

Keto Trail Mix

3. Vegan Danish Butter Cookies

The tin can that always has a sewing kit can be filled with your very own baked vegan Danish cookies. The well-loved treat perfect pair with a cuppa or coffee. This will bring your guests a quick trip down memory lane.

Ingredients
200 g / 7 oz dairy-free buttery spread
130 g / 4.5 oz confectioner’s sugar
310 g / 11 oz plain flour
1 tbsp corn starch mixed with 2 tbsp water
2 tsp vanilla bean paste or vanilla extract
1 tbsp almond milk, if needed
2 tbsp white sugar, for decoration


Instructions
a. Preheat oven to 180C / fan 160C / 350F. Line a baking sheet with greaseproof paper.
b. Mix together the dairy-free butter and icing sugar to create a soft buttercream.
c. Add the rest of the ingredients, minus the milk, and mix until just combined. If the mixture is too dry, add the 1 tbsp of milk or more until a soft but firm batter is formed.
d. Create the cookie shapes either using a cookie press, piping bag or simply dropping a tsp of batter onto the sheet.
e. Bake for 10-15 minutes, regularly checking to make sure they are baking evenly. Turn your baking sheet around to face the other way half way through, if necessary.
f. Let cool for 10 minutes on a cooling rack then sprinkle with sugar. Enjoy!

Vegan Danish Butter Cookies

4. Chocolate Truffle Energy Bites {Raw, Vegan, Gluten-free}

These chocolate truffles are an energy bite that is healthy and delicious and comes in a variety of festive colours perfect as party favours for all your guests. It can be a pre-or post- workout snack without feeling guilty of indulging in one or more of it.

Ingredients
2 cups (about 9.5 oz.) dates, pitted and soaked
1 cup (about 5 oz.) raw almonds, hazelnuts, cashews, or walnuts, or a mix, soaked overnight
½ cup (1.5 oz.) shredded unsweetened coconut
2 TBSP coconut oil, melted
3 TBSP (30g.) hemp seeds
1 TBSP (7g.) chia seeds
2-3 TBSP (14-21g.) cocoa powder, or raw cocoa powder, to taste
pinch of salt (this helps amp up the flavor, but can be omitted if you wish)
Any toppings you like, such as chopped nuts, shredded coconut, cocoa powder, freeze dried raspberries (pulverized into a powder with a spice grinder or mortar and pestle), hemp seeds, etc.


Instructions
a. Place the nuts in a bowl or glass measuring cup, and cover with cool tap water. Let soak overnight, or for a minimum of one hour before using. In a separate bowl, do the same with the dates. (Soaking the nuts makes them easier to digest, and soaking the dates makes them blend better.) Once soaked, drain the nuts and dates thoroughly before continuing.
b. Add the nuts to the bowl of your food processor, and blend until finely ground. Then add the dates, coconut, coconut oil, hemp seeds, chia seeds, cocoa powder, and salt if using. Blend well, scraping down the sides as needed, until a thick, sticky dough forms. (Depending on your food processor, you may need to add a small amount of water to help it along, but try not to add any more than is necessary. The longer you blend (and the more powerful your food processor) the smoother the dough will become, and the softer your truffles will be. For firmer truffles, blend just until the mixture holds together when rolled between your palms into a ball. For softer truffles, continue to blend until the dough is very smooth and sticky. If the dough becomes too sticky to roll into balls, place it in the fridge or freezer for a few minutes. Getting your hands slightly damp will help, too.)
c. Roll the dough mixture into ½-1 TBSP sized balls, and place on a plate or baking sheet. Roll in desired toppings, then store in an airtight container in the fridge for up to several weeks (possibly longer, though I usually run out by then), or in the freezer indefinitely.

Chocolate Truffle Energy Bites {Raw, Vegan, Gluten-free}

5. Pretzel Sandwiches

This cookie for the lazy is your guilt-free party favour perfect as a snack after the dinner party or a treat on their way back home. It can also be stored in an airtight jar to keep its freshness like a cookie jar.

Recipe was translated to English via Google translate:

Ingredients
2 tbsp peanut butter
2 tbsp coconut flour (you can replace it with almond flour etc.)
1 teaspoon maple syrup (a little more if you like it sweeter)
A bag of small pretzels
100 g vegan dark chocolate
Nuts, almonds, berries etc for the decoration, if you like


Instructions
a. Chop the chocolate and melt it in a double boiler.
b. Cover a plate with wrapping paper or greaseproof paper and set aside.
c. You process the peanut butter with the coconut flour and maple syrup into a non-sticky, malleable dough. If it is still too wet, add a little more flour. Conversely, if it is too dry or crumbly, add a little more peanut butter or maple syrup.
d. Tear open the pretzel bag and eat a few first.
e. In front of you on the work surface should be from left to right: bowl with peanut dough, bag with pretzels, melted chocolate (preferably in a bowl), plate with baking paper, decorative items for on top.
f. Now form a teaspoon-sized ball out of the peanut-coconut dough, which you then press flat between two small pretzels, pull the whole or half of it through the chocolate, let it drip off a little and place it on the paper.
g. Repeat until either batter or pretzels are running low. Plaster the rest unprocessed.
h. You can now decorate the pretzel bites, if you like it, if you don’t like it, I can’t help either. I mean what can you say?

Pretzel sandwiches

Aside from these party favours we also have created list of Indian cuisines fit for the holidays to make your gathering even more special. Give it a try and embrace another culture in your home.

Over to you…

The cold season just gives you the ‘brrr’ moment and a kitchen that is not up for the job gives you the ‘grrr’ moment so be sure to have the kitchen you deserve. Allow us to help you achieve your dream kitchen and talk to us. Happy cooking!

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