Christmas Dessert Trio

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Since the boss is going away in December, this year our work Christmas function was a bit earlier than usual. Everyone was asked to bring a plate so I volunteered to bring desserts, because they’re obviously my strong point when it comes to food.

I got a bit carried away with the baking and made three bitesize desserts. They’re all dairy-free to accommodate for allergies. I’m pretty pleased with how they all turned out!

The first were mini choc mint cupcakes.  These were vegan.

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They’re meant to look like little trees!

The second dessert were gingerbread cookies. I used a traditional recipe and swapped the butter out with margarine.

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The last were chocolate rum balls shaped like Christmas puddings. These were a bit finicky but overall pleased with how they looked. To make them, I baked a dairy-free chocolate cake and let it cool overnight, then mixed in vegan frosting and a splash (or two) of rum until a soft dough-like consistency.

I then rolled them in melted dark chocolate and let them set before topping with an icing made from egg whites and icing (confectioner’s) sugar, and a chopped piece glacé cherry.

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Actual Christmas is still a little bit away but I still can’t believe the year is nearly over! Crazy!

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