Chocolate Gingerbread Men Recipe, Gluten Free Dairy Free What could be better than festive spiced Gingerbread Men? That’s right, Gingerbread Men dipped in chocolate!

With winter in full swing, these Chocolate Gingerbread Men combine all the nostalgic flavours of this time of year, from cinnamon to ginger, with a rich chocolate coating. I actually used ginger-flavoured dark chocolate to spice things up a notch, but any chocolate will do the trick!

The gingerbread biscuits are crunchy yet slightly tender on the inside, with undertones of honey and almond butter. The best part is that these chocolate-coated gingerbread men are so much fun to make and decorate, both for children and adults. 

Feel free to use a a variety of different shaped cookie cutters to make these treats even more exciting, and get creative with the toppings too! Don’t worry if you don’t have cookie cutters – just roll these into balls and then flatten slightly into cookie shapes with your hands.

These make the most adorable Christmas/Chanukah gifts, either on their own or alongside a batch of my homemade Coconut Almond Granola or Nutty Cinnamon Granola!

Chocolate Gingerbread Men Recipe, Gluten Free Dairy FreeChocolate Gingerbread Men Recipe, Gluten Free Dairy Free @cerealandpeanutbutterChocolate Gingerbread Men Recipe, Gluten Free Dairy Free

Chocolate Gingerbread Men (Gluten-Free, Dairy-Free)

This recipe was developed in collaboration with Meridian Foods.

Ingredients

Makes about 30 small gingerbread cookies

  • 1 egg (or flax egg for vegan option)
  • 1/3 cup coconut sugar (or brown sugar)
  • 1/4 cup almond butter
  • 4 tbsp honey (or molasses)
  • 4 tbsp dairy-free butter (softened)
  • 1 tsp vanilla extract
  • 1 heaped tbsp ground ginger
  • 1 heaped tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1 cup gluten-free flour
  • 1/4 cup dark chocolate (I used Seed and Bean Ginger Chocolate)

Method

  1. In a large mixing bowl, use a fork to vigorously beat together the softened butter, egg (or flax egg), honey, vanilla and almond butter. Then add the sugar, salt, spices and baking soda and continue to beat together very well until fully combined. Alternatively, use a cake mixer on low.
  2. Add gluten free flour to the wet ingredients and use your hands (yes your hands!) to work the dough together until completely combined and form it into a ball. You can add 2 tbsp milk of choice if necessary to help it bind.
  3. Wrap the ball of dough in cling film and place in the freezer for one hour.
  4. Line two baking trays with greaseproof paper and pre-heat the oven to 175 C. Cut the ball into two halves for ease of rolling.
  5. Use a rolling pin to roll out the first ball dough to about 4-5mm thick between two sheets of greaseproof paper or cling film. Remove the top sheet and use gingerbread cookie cutters (or any shape!) to cut out shapes. Place the cookies on the lined baking tray and repeat wit the second ball of dough. Bake for 8-10 minutes, then leave to cool.
  6. Once cooled, melt the dark chocolate and dunk the cookies in as much as you want – perhaps just the legs, the top side of the body or even the whole thing!
  7. When the chocolate has set, decorate with icing / sprinkles / toppings of choice. Store covered at room temperature for up to 5 days. Freeze for longer term storage. The batch should make about 30 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more festive recipes, check these out:

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Chocolate Gingerbread Men Recipe, Gluten Free Dairy FreeChocolate Gingerbread Men Recipe, Gluten Free Dairy Free

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Cacao Coconut Quinoa Clusters Recipe Vegan Eli Brecher

These Cacao, Coconut & Quinoa Clusters are the perfect solution to your afternoon cravings and are guaranteed to settle that sweet tooth, whether as a snack or dessert after a meal.

As well as the addictively crunchy texture and the sweet yet sophisticated flavour, these chocolatey clusters are crammed full of goodness, from antioxidant-rich cacao to high levels of protein and fibre thanks to the quinoa, so they’ll keep you feeling satisfied.

What I love most about these Cacao, Coconut & Quinoa Clusters, is that they contain only 5 ingredients and can be ready in less than 10 minutes!

For more healthy snack ideas, check out my Chocolate Protein BombsQuinoa, Almond and Pumpkin Seed BrittleNo-Bake Granola BarsMacadamia Energy Balls or Super Seed Energy Bars

Cacao Coconut Quinoa Clusters Recipe VeganCacao Coconut Quinoa Clusters Recipe Vegan Eli Brecher

Cacao, Coconut & Quinoa Clusters Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

Method

  1. Preheat the oven to 160 C. In a large bowl, combine all ingredients and mix well until fully combined.
  2. Spread the sticky mixture over a lined baking tray, pack together well with the back of a spoon and bake for 8 minutes.
  3. Allow to cool and break into clusters. Store in an airtight container for up to one week.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more festive recipes, check these out: 

For more chocolatey recipes, check these out: 
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Like all the recipes found on my blog, these are gluten-free and dairy-free. I’ve avoided using any refined sugar in this recipe or even maple syrup/honey – they are naturally sweetened with pure fruit: dates. From a nutritional perspective, the fibre in the dates slows down the release of the sugar, plus they’re high in potassium and polyphenols (antioxidants). The best kind of dates are medjool dates – big, gooey, sweet and fudgy! But if you can’t get your hands on these, any dates will do.
 
These Chocolate Protein Bombs also make the best post-workout refuel thanks to a scoop of Link Nutrition’s Chocolate Fudge Protein. I love using this protein as it is an indulgent-tasting blend of 4 different sources of plant-based protein: pea, rice, sunflower and pumpkin protein. This combination offers huge nutritional value and I love that it does not contain anything artificial!
 
I’m sure you’ll love these Chocolate Protein Bombs as much as I do! I also recommend you check out my recipe for Maca-Macadamia Energy Balls, another delicious and nourishing snack which is perfect for taking on-the-go!
 

Chocolate Protein Bombs Recipe Vegan Eli Brecher Gluten FreeChocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs (Vegan, Gluten-Free, No Refined Sugar)

This recipe was developed in collaboration with Meridian Foods and Link Nutrition.

Ingredients 

Makes 15 balls

  • 1/4 cup almonds
  • 1/4 cup rolled oats
  • 1/4 cup cashew butter
  • 1/4 cup dates, pitted and soaked in hot water for 1 hour
  • 1 scoop chocolate protein powder (I used Link Nutrition)
  • 3 tbsp dark chocolate chips or cacao nibs
  • 1/4 teaspoon sea salt
  • Optional decoration: 3 tbsp melted dark chocolate

METHOD

  1. Blend the dates in a food processor until a smooth mixture forms, then add all other ingredients except chocolate chips/cacao nibs, and pulse until a fully combined.
  2. Transfer to a bowl and fold in the chocolate chips or cacao nibs with a fork.
  3. Take 1-2 tablespoons of the mixture and roll a ball in your hands. If it feels a little crumbly, use your fingers to keep pressing it together until firm. Repeat with the rest of the mixture.
  4. Lightly drizzle with melted chocolate and a pinch of sea salt.
  5. Place into the fridge to set. Store in the fridge for up to one week or the freezer for up to 3 months.

Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make this recipe – I LOVE seeing your re-creations and will repost my favourites!

For more chocolatey recipes, check these out: 

Chocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs Recipe Vegan Eli Brecher

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Nutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free Eli BrecherIf you’re a Nutella-straight-from-the-jar type of person, or a fan of the chocolate-hazelnut combination in general (everyone loves Ferrero Rochers), then this recipe is for you!

Despite naming them Nutella Truffles, which admittedly sounds ultra decadent, if you’ve read my blog you won’t be surprised to hear that they’re entirely dairy-free, gluten-free and vegan, as well as free from refined sugar depending on which chocolate you use.

They’re made with only 3 ingredients, and if you’ve got chocolate moulds at home then you’re all set! Don’t worry if not – feel free to use cupcake liners, or even a plate lined with greaseproof paper.

I love storing these Nutella Truffles in the freezer to make them a bit more firm and chewy, but they’re equally delicious when stored in the fridge and will remain soft enough to literally melt in your mouth!

The chopped hazelnuts pack in another crunchy layer of texture to the rich dark chocolates – and the best part is that you can make them from scratch in less than 30 minutes! What are you waiting for?

Nutella Fudge Recipe - vegan, paleo, gluten-free, dairy-freeNutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free @cerealandoeanutbutterNutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free chocolate @cerealandpeanutbutter

Nutella Truffles Recipe – 3 Ingredients, Vegan, Paleo 

INGREDIENTS

(Makes 12 mini truffles)

  • 1/3 cup crunchy hazelnut butter (I used Meridian) (or any nut butter of choice)
  • 1/3 cup (60g) dark chocolate (make your own healthier chocolate using this recipe)
  • 1/3 cup hazelnuts, chopped
  • Optional: 1 tbsp coconut oil, 1/8 tsp sea salt

METHOD

  1. Melt the chocolate on a very low heat, stirring regularly – either in a bowl over a pan of hot water on the stove, or in the microwave.
  2. When almost entirely melted, stir in the nut butter and continue to melt together until completely smooth and combined.
  3. Fold in the chopped hazelnuts and salt.
  4. Fill each chocolate mould to the top or place 1-2 tablespoons into cupcake liners.
  5. Place in the freezer for 20 minutes until firm. Store in the fridge for up to 1 week or in the freezer for up to 3 months.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 

Nutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free chocolate Eli BrecherNutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free Eli Brecher 

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Tahini Blondies Swirl Vegan Gluten Free Dairy Free

Allow me to introduce you to the fudgiest blondies you will ever sink your teeth into! Made with a top secret ingredient (scroll down for the big reveal!), these have a slightly gooey consistency and are loaded with chunks of dark chocolate.

These are completely flourless, suitable for vegans and free from gluten, dairy and refined sugar – so anyone and everyone can enjoy them with pleasure!

All you need to do is chuck all the ingredients into the food processor and whizz together until a thick cookie dough-like batter forms. Feel free to taste the delicious raw batter – remember it’s totally vegan (no eggs/dairy) so no risk of food poisoning either!

I love adding tahini to desserts – it’s not just for hummus! I find it adds another depth of flavour and a creamy texture, which goes even further whether combined with a couple of spoonfuls of silky coconut oil! I use a variety of natural sweeteners, include my favourite coconut sugar – but you could easily swap this for regular brown sugar if that’s all you’ve got at home.

Tahini Blondies Swirl Vegan Gluten Free Dairy Free Eli BrecherTahini Blondies Swirl Vegan Gluten Free Dairy Free RecipeTahini Blondies Swirl Vegan Gluten Free Dairy Free

Tahini Swirl Blondies Recipe (Vegan, Flourless, Gluten-Free)

Ingredients

Makes 8 brownies

  • 1 can (400g) butterbeans
  • 2 tbsp cacao or cocoa
  • 1/3 cup porridge oats
  • 1/3 tsp sea salt
  • 1/4 cup maple syrup or agave (or a mix of both)
  • 3 tbsp coconut sugar or brown sugar
  • 1/4 almond butter
  • 1/3 cup tahini separated into two parts
  • 2 tbsp coconut oil
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup dark chocolate, chopped into small chunks (or chocolate chips)

Method

  1. Preheat oven to 180 C and line an 8×8 pan with greaseproof paper.
  2. Drain the butterbeans and rinse well under cold water.
  3. Add all ingredients, except the dark chocolate and half the tahini, to a strong food processor, and blend together until a smooth mixture forms (you may need to stop and scrape down the sides a couple of times).
  4. Stir in the chopped chunks of chocolate by hand, and transfer the mixture to the greased pan.
  5. Swirl the rest of the tahini over the top of the mixture using a spoon, and feel free to add a few chocolate chips on top for decoration!
  6. Bake for 12-14 minutes, then allow to cool for 15 minutes before placing in the freezer for half an hour to make them firm and chewy. Finally, transfer to the fridge, where they can be kept for up to 5 days.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 

Tahini Blondies Swirl Vegan Gluten Free Dairy FreeTahini Blondies Swirl Vegan Gluten Free Dairy Free Brownies

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