#reicpe

Cookbook: The Geeky Chef Cookbook

Recipe: Klah

Ingredients: 235ml of brewed coffee * 28g bittersweet dark chocolate * pinch cayenne pepper * pinch allspice * 1 cinnamon stick * splash of cream and/or liquor 

Did it work? Yes! Quick and simple to cook. 

Comments: Substituted paprika for cayenne as I didn’t have any - so i’ll probably have to make again with the original recipe to see if it’s any different. It seemed to work just fine though! And it turned out really lovely - like caffeinated hot chocolate or a mocha, except cheaper than going to a cafe and made in the comfort of your kitchen. Will definitely be making this again, and for some of my coffee loving friends if they come over. 

Rating: A solid 8/10 overall for taste, ease in making it, and clean up after. 

Chocolate Mint Cookies

Santa’s palate is discerning. Wow him this season with this plant-based, gluten-free spin on a Girl Guide classic. Best served with Oatmilk.

Cookie Ingredients:

1 cup almond flour 2 1/2 tbsp cacao powder 2 tbsp melted coconut oil

1 1/2-2 tbsp maple syrup ½ tsp peppermint extract Pinch of salt

Topping Ingredients:

Melted dark chocolate (we used plant-based chocolate chips) 1/2-1 tsp coconut oil (if the melted chocolate mixture is too thick) ¼ tsp peppermint extract Crushed candy canes (optional)

Steps:

Mix together all cookie ingredients and form into a ball. Refrigerate until firm.

Preheat your oven to 350 F

Remove dough from your fridge and roll between two sheets of parchment paper until it reaches your desired thickness (or thinness).

Using a cookie cutter (can be any shape) cut out your cookies and place them on a parchment-lined baking sheet. Tip: once you’ve rolled out the dough, pop it in the fridge or freezer for a minute before cutting out the shapes. This makes the dough easier to handle. You can also use a knife or spatula to help transfer the cookies to the baking sheet.

Bake for 15 minutes.

Remove from oven and let cool completely.

Melt chocolate then mix in peppermint extract and add coconut oil a little at a time until you reach your desired consistency.

Dip the cookies in the melted chocolate and cover completely. Use a fork to handle the cookies to help strain the excess chocolate and transfer the cookies to a parchment paper-lined drying rack or baking sheet.

Vegan Butternut Squash and Apple Soup