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Ho, ho, ho! 3 Festive Treats to Celebrate the Holiday Season

Ho, ho, ho! 3 Festive Treats to Celebrate the Holiday Season

It's a marshmallow world in the winter, When the snow comes to cover the ground ♫ Isn't that how the song goes? If there’s one thing you can expect from the holidays, it’s that sweets will abound.  While an indulgence here and there is nothing to feel guilty about, it may be worth trying sweets that may make you feel better inside and out. Below, we’ve compiled three delightful recipes to make your holidays scrumptious!

No-Bake Thumbprint Cookies (GF, RFS + V) by Nourished by Caroline

Easy no-bake thumbprint cookies that are naturally vegan and gluten-free! These cookies are made with only 5 ingredients and require less than 15 minutes of work. Just add your favorite jam!



  • 1 cup walnuts 
  • 1 cup rolled or quick oats 
  • 1 cup Medjool dates, pitted 
  • 1/2 teaspoon vanilla extract 
  • 1/8 teaspoon salt 
  • Jam of choice (1-2 teaspoons per cookie) 
  • Water as needed 


  1. Add the walnuts and oats to a food processor. Process until you get a coarse crumb. 
  2. Add the dates, vanilla and salt and process until the mixture sticks together. Add water as needed, 1 tablespoon at a time. (1 tablespoon is usually all I need). 
  3. Form 8-10 little balls by rolling the mixture between your palms. Place on a clean surface or baking sheet. 
  4. Press your thumb in the center of each ball to form a little well. Fill each well with your favorite jam, about 1-2 teaspoons per cookie. 
  5. Store in an airtight container in the fridge. 

4 Ingredient Coconut Macarons by Beaming Baker

Gather ‘round, because today’s vegan coconut macaroons are OFF THE CHARTS good. Like, I had no choice but to yell “off the charts” GOOD. They’re the best coconut macaroons I’ve ever had.



  • 1 ¼ cups unsweetened small coconut shreds 
  • ¼ cup finely ground, blanched almond flour 
  • 3 tablespoons solid coconut oil
  • ¼ cup pure maple syrup 


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. Add all ingredients (coconut, almond flour, oil and maple syrup) to a food processor. Here are the gluten-free small coconut flakes that I use–you must use small coconut flakes in this recipe, about the size of sprinkles–see the recipe video for visuals. Using large coconut flakes will result in flat, spread-out cookies. 
  3. Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed. 
  4. Using a small cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart–they will increase a bit in size. 
  5. Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 15 mins for large ones. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour. Enjoy! Storing instructions below. 

5 Ingredient Chocolate Turtles by Eating Bird Food

Medjool dates have a lovely caramel flavor and sticky consistency so I knew it would work well. What I didn’t realize is just how easy the homemade turtles would be to make. Seriously, it’s kind of an issue because now I want to make turtles every night for dessert.



  • 1 cup about 10 Medjool dates, pitted 
  • 1/2 cup chocolate chips, I like using Lily's chocolate chips 
  • 1/2 teaspoon coconut oil
  • 45 pecan halves
  • 1/8 teaspoon sea salt
    1. Place dates into the bowl of a food processor and pulse a couple times. Add sea salt and pulse until the dates are completely chopped and form a large ball. The date mixture will be very sticky at this point. Using plastic wrap to cover your hands, remove ball from food processor, wrap it with plastic wrap and place in the freezer for about 1 hour. This step makes the date mixture much easier to work with. It becomes harder and less sticky. 
    2. Remove date ball from freezer and unwrap. Pinch off small pieces of the date ball and roll into small balls. Place on parchment paper or a cooling racking. Once you have all the balls made, start adding three pecans to each ball in a triangle pattern with a little of each pecan sticking out. As you press the pecans the date ball will flatten out a bit. 
    3. Lay each turtle pecan-side down on the parchment or cooling rack. 
    4. Melt chocolate by adding chocolate chips and coconut oil to a microwave-safe bowl. Heat for 1 minute in the microwave. The chocolate chips should be almost completely melted at this point. Stir the mixture together until all the chips have melted down. (The heating process can also be done on the stove if you prefer.) 
    5. Using a spoon cover each turtle with melted chocolate. Once they’re all covered, move the turtles into the freezer to allow the chocolate to set up. This should only take about 10-15 minutes. Remove from freezer and enjoy. Store any leftovers in a sealed container in the fridge or freezer. 

We hope you enjoy these sweet delights!  Comment below if you've tried them.