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Photo by Osman Rana on Unsplash
This is a wonderful time of year to gather with friends and family. While we still have Covid, there is so much to be thankful for.
This year, we can spend time with our loved ones, whereas last year it was difficult to. For this, we need to be grateful.The things we took for granted before Covid are plenty. Stop and think now, how you might appreciate the little things more than you did in the past.
If you have been sad and depressed, that is an opportunity to find things that give you joy, by just starting with 1 thing at a time and being busy vs doing nothing.
If you have anxiety, slow down. Breathe. Don’t sweat the small stuff. Take up yoga and/or meditation, just for a few minutes to start.
It helps calm the body down and you will feel renewed.
Spending time with your family and doing fun activities such as playing board games, electronic games, cards, baking and more
can help bring in more connection and love during the holidays.If you are alone, reach out to friends/family often. Make sure you do things that give you joy daily.
Here is a recipe that you can use for the holidays and make it with your children or loved one.
Coconut-Pumpkin Stuffed Chocolate Cups, Vegan & Gluten-Free
Author: Ilene Godofsky Moreno
Recipe type: dessert Cuisine: vegan, gluten-free Prep time: 1 hour Total time: 1 hour
Serves: 12Ingredients
11⁄2 cups vegan chocolate chips, divided 1⁄4 cup pumpkin puree
2 tablespoons coconut oil, melted
1 tablespoon maple syrup1⁄4 teaspoon pumpkin pie spice dash of salt
1⁄3 cup coconut butter, meltedInstructions
- Line a muffin tray with baking cups.
- In a small saucepan on the stove at low heat (or use a microwave), melt 3⁄4 cups of the chocolate chips. Spoonthe chocolate into the bottom of the baking cups.
- Use a spoon to spread the chocolate across the bottom of each cup. Place the muffin try in the freezer so the chocolate will harden up.
- In a small bowl, stir the pumpkin puree, coconut oil, maple syrup, pumpkin pie spice and salt together.
- Once the chocolate is mostly hardened (about 15 minutes), remove the tray from the freezer. Add a scoop of pumpkin mixture to each cup and use a spoon to spread it out evenly.
- Drizzle a heaping teaspoon of coconut butter into each baking cup over the pumpkin. Return the tray to thefreezer to harden up.
- Melt the remaining 3⁄4 cup of chocolate on the stovetop or in the microwave. Remove the muffin tray from thefreezer and spoon the remains chocolate over the coconut layer.
- Use a spoon to spread it out evenly.
- Place the tray in the freezer to full harden, then transfer to an airtight container in the fridge.
- Reageer