Poor (Vegan) Man's Almond Roca

My sisters swear this is a "secret family recipe, but 3,000 pages with the same recipe are only a Google-click away, so either someone's given away our family "secret" or (*gasp*) we've been duped... Seriously I think this recipe, or variations, have been around forever.

For the un-initiated "Almond Roca" is actually the Pacific Northwest's famous foil wrapped almond-and-chocolate covered buttercrunch toffee in the trademark pink can. These candies are insanely good, but sadly, every single variety is buttery, chocolate-y and so very un-vegan... as are the copycat "Poor Man's" recipes across the Internet.

So what's a chocolate-nut-toffee-loving vegan blogger to do, but try this recipe with somewhat more animal friendly ingredients? I think the results speak for themselves. This took a couple rounds to get "just right". The addition of coconut oil helps the margarine behave and cook up more like butter. I don't quite know the science behind that, but perhaps Alton Brown could tell me. One warning. Immediately freeze 3/4 of this recipe or you'll nibble at it all night long, it's that addicting....

Poor Man's Vegan Roca

• 1 sleeve Saltine crackers (most varieties are vegan)
• 3/4 cup vegan margarine (I have had the best luck with Nucoa or Willow Run Sticks; a soft, tub margarine will NOT work here)
• 1/4 cup coconut oil
• 1 cup brown sugar (you can use white, but I like brown better)
• 2 cups vegan chocolate chips (we prefer Guittard semi-sweet - MUCH better than most health food store brands, though the "Enjoy Life" brand is a good option too)
• 1 cup lightly toasted sliced almonds or pecans

Preheat oven to 350. Line a jelly roll pan (cookie-sheet with edges - I always have people ask what this is) with foil and spray with cooking spray.

Arrange crackers on foil to cover bottom of pan.

In saucepan, melt coconut oil, margarine and sugar. Boil just for 2 minutes, then pour over crackers and quickly spread evenly to cover all crackers.

Put in oven and bake for 7 - 10 minutes until light tan and bubbly.

Remove from oven and immediately sprinkle chocolate chips over the cracker mixture. Wait a moment or two and chips will melt. Spread evenly with a spatula. Sprinkle with nuts and press nuts in to make them stick to chocolate. Cool in fridge until completely hard. Break into pieces.

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Try not to eat it all in one sitting. Keep extra (AS IF!!) in the fridge, it melts easily.

Christmas Goodies: Rum Balls ;)

Another Christmas get-together and another excuse to make something totally vegan but so wicked-rich and yummy.

These are not healthy by any means, but since when have Christmas parties been "healthy"? (Yeah, I know, a nice thought...).

Not a recipe I share with The Sprouts either, since it does contain a bit of rum.... such a party-pooper I am.

Cocoa Rum Balls

3 tablespoons unsweetened cocoa powder

1 cup confectioners' sugar (Florida Crystals makes organic, non-bone-char powdered sugar, as do a couple other companies)

3 cups vanilla wafers (or any vegan crisp-biscuit-type cookie), crushed or ground in food processor

4 tablespoons dark corn syrup (or maple syrup or agave nectar, which will give it a milder flavor)

1/2 cup dark rum - I use Capt'n Morgan's (more or less, depending on personal tastes - bwa-ha-ha-ha)

extra cocoa, powdered sugar or ground chocolate, to roll the rum balls in

In a large bowl, sift together the cocoa and confectioners' sugar. In a food processor or blender crush/crumble the vanilla wafers or cookies. Add the crushed cookies to the sugar mixture and combine. Add the remaining ingredients. Form the mixture into 1 inch balls with your hands.

The balls should hold together easily and retain their shape.

If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly.

Sprinkle the powdered sugar, extra cocoa or ground chocolate on a plate and roll the balls in to coat. Store in a sealed container. Best if allowed to "age" for a week or so, if you can stand it.