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Vegan Bites for New Year's Eve

Pop the champagne (or sparkling mineral water) and ring in the new year with these healthy, dazzling treats. 3...2...1... 

BANANA SUSHI

Makes 2 servings

I N G R E D I E N T S

1 banana

1 Tbsp almond butter

Sprinkle of cinnamon

1 Tbsp pistachios, chopped

D I R E C T I O N S

1. Peel the banana, lay on its side and smear the top 1/3 with almond butter.
2. Sprinkle with cinnamon and chopped nuts.
3. Slice  the "roll" and enjoy!

SPICY SWEET POTATO FRIES

Makes 4 servings

I N G R E D I E N T S

2 large garnet yams or sweet potatoes, cut into wedges

2 tablespoons olive oil

1 tablespoon chili powder

½ teaspoon cumin

½ teaspoon garlic powder

¼ teaspoon cayenne

For dip:

½ cup coconut milk Greek yogurt

2 tablespoons chipotle peppers, chopped

1 teaspoon fresh lime juice

D I R E C T I O N S

1. Preheat oven to 425ºF.
2. Toss cut sweet potatoes in olive oil, cumin, chili powder, garlic powder, and cayenne. Make sure every wedge is evenly coated.
3. Roast cut-side down for 30 minutes, turning once.
4. While sweet potatoes are roasting, mix coconut milk Greek yogurt, peppers, and lime juice in a small jar. Set aside in the fridge for whenever you're ready to dip!

CUCUMBER TAPENADE BITES

I N G R E D I E N T S

2 English cucumbers

Black olive tapenade

Herbs of your choice

D I R E C T I O N S

1. Slice cucumbers into 1/2-inch-thin rounds. To create the cup, scoop out half the seedbed of each round using a small teaspoon. Make sure not to cut all the way through. Set aside.
2. Fill each cup with a heaping tablespoon of tapenade.
3. Garnish each filled cucumber cup with fresh herbs and serve.

DARK CHOCOLATE SALTED CARAMELS

Yield 49 pieces

I N G R E D I E N T S

1½ cups unsalted roasted sunflower seeds

2 cups dates (16), pitted

¼ teaspoon fine sea salt

3/4 cup dairy-free chocolate chips

Sea salt for topping (optional) 

D I R E C T I O N S

1. Place the sunflower seeds, dates, and fine sea salt in a food processor. Blend until smooth for several minutes, until a thick dough forms.
2. Press the mixture firmly into an 8-by-8-inch pan. If the top is oily (from the sunflower seeds), gently blot it with a paper towel.
3. Place pan in the freezer for at least 20 minutes.
4. While the caramel is firming up, melt the chocolate chips in a double boiler (in a small glass bowl over a small pot of boiling water).
5. Remove the pan from the freezer. Take a butter knife and go along the edges of the pan to loosen it up. Turn the pan over onto a cutting board lined with parchment paper. Cut into 49 pieces (7 rows of 7).
6. Using a small spoon (I used a metal baby spoon), drizzle a small dollop of melted chocolate over the top of each caramel square, using the back of the spoon to smooth it out and get chocolate along the edges. Sprinkle with sea salt, if you like. Place the cutting board in the fridge for 20 minutes to harden the chocolate.
7. Enjoy! Store uneaten caramels in an airtight container in the fridge.

Recipes from Popsugar.com, here.

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