As food intolerances and dietary restrictions become increasingly common, it can be difficult to make food to please every guest. Charcuterie boards are a staple of cocktail parties, afternoons entertaining in the backyard, and everything in between. Since adopting a plant-based lifestyle a few years back, meat and cheese were no longer in the cards for me. Did I mention my dad is lactose intolerant and celiac?! Yeah, we had to get creative to please everyone… If this sounds anything like you or your family and friends, look no further for delicious inspiration to have all your guests coming back for more!

The Gluten Free Boards

Easy Gluten Free Caramel Squares

Ingredients

• 1 cup gluten-free flour blend (I use Bob’s Red Mill 1:1)

• 3/4 tsp baking powder

• 1/8 tsp salt

• 8 tablespoons (1 stick) unsalted butter

• 1 cup light brown sugar

• 1 large egg

• 1/2 tsp vanilla extract

• 1 bag of crushed Skor

Preheat oven to 350°F. Combine flour, baking powder, and salt in small bowl, mix thoroughly and set aside.

Melt butter in small saucepan. Remove from heat and stir in brown sugar. With a wooden spoon, beat in the egg and vanilla. Stir in flour mixture.

Spread the mixture into a 9x9” square baking pan lined with foil and lightly greased. Sprinkle the top with Skor. Bake for 20-25 minutes, until top is golden and edges have pulled away from sides of the pan. Cool in the pan on a rack. When cooled, transfer to cutting board and using a long, sharp knife to cut into 16 squares.

The Vegan Board

Chocolate-Covered Almond Cookies

Ingredients

• 1 cup almond butter

• 1/2 cup coconut sugar

• 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)

• 2 tbsp cocoa powder

• 1 tsp baking powder

• 1 tsp vanilla extract

• 1/4 cup mini chocolate chips (we used Enjoy Life)

• 1/4 cup chopped roasted almonds

Preheat your oven to 350°F. In a large bowl, mix almond butter with coconut sugar until smooth. Add the flax egg, cocoa powder, baking powder, and vanilla and stir until well combined. Using a spatula, fold in the chocolate chips and chopped almonds.

Form 1 tablespoon-sized dough balls and place on a baking sheet lined with parchment. Bake for 15 minutes, until edges are slightly crisp. Let cool and enjoy!

Yields 12-14 cookies.