Hi Savvys,

We’ve made it through a month of vegan holiday recipes!  With this final video, I wanted to share recipes that had a dual function: dessert and a gift.  These are so addicting because of their sweet and salty quality, so be sure to make a big batch to giveaway and the snack on at home!

Hope you guys enjoyed the recipes in this series.  Leave a comment below on what you’d like to see in the new year.  Now set forth and be Savvy!

Ingredients for the Toffee Crackers

• 1 sleeve of saltines
• 1 cup of vegan butter
• 1 cup brown sugar
• 1 cup dark chocolate, melted
• ½ cup shredded coconut
• 1 tsp sea salt

Directions for the Toffee Crackers

1. Pre-heat oven to 400 degrees
2. Line a baking sheet with parchment paper – this step is vital
3. Lay out the saltine crackers in 1 single layer over the parchment paper
4. Melt the butter in a pot and let it come to a bubble
5. Add the brown sugar and mix, allowing the mixture to come to a bubble, about 5 minutes
6. Take off the heat and pour over the layer of saltines
7. Bring a small pot half filled with water to a boil
8. Place a small heat safety dish on top of the pot.  Once the pot comes to a boil, reduce heat to medium low
9. Fill the dish with the chocolate and melt gently, stirring constantly
10. Once all of the chocolate is melted, pour over the caramel mixture
11. Sprinkle with the shredded coconut and sea salt
12. Bake for 10 minutes
13. Let cool, and separate the saltine crackers

Ingredients for the Chocolate Covered Pretzels

• 24 large pretzels
• 4 candy canes
• 1/2 cup chocolate

Directions for the Chocolate Covered Pretzels

1. Place the candy canes in a food processor and pulse for 10 seconds so that you still have some large pieces of candy cane
2. Fill a small pot halfway with water. Place a small bowl on top (ensuring that the bottom of the bowl does not touch the water), and place the chocolate in the bowl
3. Bring the pot of water to a boil and slowly melt the cholate over medium heat, stirring constantly until smooth
4. Line a baking sheet with parchment paper.
5. Dip one side of the pretzel in the chocolate and sprinkle some crushed candy cane on the chocolate
6. Set on parchment paper to dry, about 3 hours

Makes 24

Ingredients for Gingerbread Energy Bites

• 20 dates
• 1 cup pecans, 1 cup walnuts
• 1 tbsp chia seeds
• 1 tbsp flax seed
• 1 tbsp hemp seeds
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1 tbsp maple syrup
• 1 tbsp molasses
• ½ tsp cloves
• ¼ tsp salt

Directions for Gingerbread Energy Bites

1. Place all ingredients into a food processor
2. Mix until the mixture sticks together when you pinch it, about 2 minutes
3. Scoop into small balls and roll out with your hands