Rich, spicy Mexican hot chocolate cookies are the slice-n-bake treat you won’t be able to resist for Día de los Muertos. Cinnamon, cayenne, and cocoa create the ultimate marriage of flavor in this simple recipe. Plus, you can make the dough any time and freeze it for up to two months. Learn more now on Foodal.
This vegan tahini sauce combines cilantro, garlic, and cayenne for maximum deliciousness, and you can make it in the blender in just seconds. Try it as a dip, or as a spread. It’s perfect on veggie wraps, grain bowls, or as a dressing. Trust us, you’re going to want to make a double batch. Get the recipe now on Foodal.