I have some friends who are incredible gift givers. They remember your favourite fragrance, the colour that makes your eyes sparkle or that special mug you spotted in a boutique four months ago.
As a kid I probably rolled my eyes when my Mom would say “remember, it’s the thought that counts” before an extended family gift exchange. I always accepted socks with a big smile but I’m sure in my mind I was trying to figure out the “thought” that had inspired the selection of flannel footwear.
However, as an adult the value of a gift has switched from the price tag to the personal touches that make it meaningful.
I make lists throughout the year and brainstorm ideas before big holidays. Creating a great gift that will make someone you love gush is worth all the effort.
That includes creating something special for yourself. Since you know your preferences better than anyone else, I hope once and awhile you take the time to do something that is just for you.
Perhaps it means making your favourite meal, spending time wandering through a special spot, full of memories or buying the shirt that you’ve been wearing in your mind for weeks.
For me, this week, it was a Mocha Brownie Blizzard. If this idea seems to speak to all your loves than please, accept this recipe as a gift for you as well.
1. In a food processor combine the pecans and cashews, blend into a fine meal.
2. Add the remaining brownie ingredients and pulse to combine.
3. Press evenly into a small square container lined with parchment paper and set in the freezer.
4. Slice into small bite-sized brownies.
5. In the food processor, blend the frozen bananas until a smooth soft-serve ice cream texture is achieved.
6. Add the remaining ingredients and blend to combine.
7. Serve the blizzard in small bowls or glasses and garnish with brownie bites.
If you don’t feel like making the blizzard – just go for the brownies. They are simple and quick and taste absolutely decadent. What a gift: fast food that tastes fantastic – and keeps you feeling fabulous.
*I used leftover raw chocolate sauce (coconut oil, agave and cacao powder) but this recipe would work with any melted, semi-sweet vegan chocolate