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