Baking With Love (Vegans Included) By Pia Mattix Davis
Don't forget to take time out during the holiday season to spend quality time with the people in your home. It is so easy to get caught up in planning and festivities that we don't give our children the attention that they need, which can result in tantrums and negative behaviors. Our children delight in knowing that we value them and enjoy spending time with them.
Last week I had the pleasure of baking gluten free chocolate bites for my oldest son, with the help of my youngest son at 5AM. My oldest was thrilled to have a gluten free treat, and the baby was just glad to be with mom.
The Crust ( I substituted almond flour for graham crackers, and added nutmeg) (use vegan spread in place of butter, and use almond flour or vegan cookies in place of graham crackers) The Chocolate Ganache (do not place the ganache into the refrigerator, instead pour it into a measuring cup with a spout) (use vegan spread in place of butter, coconut milk in place of cream, and Enjoy Life Chocolate to make a vegan ganache)
Cover the bottom of mini muffin cups with the crust mixture and bake according to the directions.
Once the crusts have cooled, fill the mini muffin cups 3/4's full with the Ganache mixture. Place the filled muffin cups into the refrigerator for 3 to 4 hours or overnight. Store on the counter in a sealed container or in the refrigerator.