With the festive season upon us, many of us are currently planning menu’s to feast on with our loved one’s on Christmas Day. When thinking of traditional Christmas foods we often think of over indulgent meals followed by desserts that mostly consist of refined sugar! This doesn’t have to be the case though! Below I am sharing a few simple recipes that not only look and taste great, but offer some nutritional value to show your nearest and dearest that you truly care. I hope you enjoy them all as much as I do!!
Yours in creating healthy wholesome habits,
Choc Coconut Truffles
Prep time: 30mins Freeze Time: 30mins Yields: Approx. 10-12 pieces
1 ½ cups organic coconut shreds or flakes
¼ cup solid coconut oil
2 tablespoons manuka honey
Chocolate Dip Layer:
¼ + 2 tablespoons dark chocolate chips
½ teaspoon coconut oil
1. Choose a baking tray that fits flat in the freezer. Line the tray with baking paper.
2. Begin with making coconut balls. To a food processor add coconut, coconut oil and honey. Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut bits.
3. Using a small spoon, ice-cream or cookie scoop, scoop very tightly-packed balls of coconut mixture onto the prepared baking sheet, spacing them evenly apart. If needed, gently press and shape loose bits of mixture or roll each scoop by hand into a firm ball. Repeat until no mixture remains.
4. Place the tray in the freezer for 15-20 minutes.
5. Once the coconut balls have only about 5minutes left to freeze begin to prepare the chocolate dip. Use the double boiler method, by filling a small pot with one or two inches of water. Then place into the first pot, an empty smaller pot or glass bowl and place both on heat to bring water to a simmer. Into the empty bowl add ¼ cup + 2 tablespoons chocolate chips and ½ teaspoon coconut oil. Heat while stirring until ingredients are well combined and smooth.
6. Remove coconut balls from the freezer. Using a spoon, dip the coconut ball into the melted chocolate. Allow any excess to drip back into the bowl and then place back onto the baking sheet. Add a pinch of coconut to the top of each truffle for decoration before the chocolate sets. Repeat until all coconut balls have been fully coated. Place back in the freezer for at least 20 minutes.
7. Thaw for 10-15 minutes before serving.
8. Store in an airtight container in the refrigerator for up to 2 weeks.
** Tip: If the coconut filling is falling apart and fells too wet or separates as rolling, place the mixture in the fridge for a few minutes. It will feel hard and dry after this but as you roll it in your hands to form the balls the coconut oil will begin to melt again. Work as quickly as possible when rolling to ensure the coconut oil stays solid and holds the mixture together.
Almond and Cinnamon Christmas Biscuits
Prep time: 20mins Cooking Time: 8mins Yields: Approx. 10 biscuits (dependent on the size of your cookie cutter and how thinly you roll the dough out)
1¾ cups of almond meal (250g)
¾ cup of organic & unrefined coconut sugar (100g)
1 tablespoon of ground chia seeds
2 tablespoons of cold water
2 tablespoons of manuka honey
3 teaspoons of ground cinnamon
2 teaspoon of ground ginger
½ teaspoon of ground vanilla (natural vanilla extract can be used)
a pinch of powered sugar for decoration (optional)
1. Start by grinding the almonds into a flour if you are using whole almonds, if using store-bought almond meal add meal to a large bowl or food processor.
2. In a mortar and pestle grind chia seeds down. Then place the ground chia seeds and the water into a small bowl. Whisk together with a fork and set aside to thicken for about 10 minutes.
3. Add to almond meal the coconut sugar, cinnamon, ginger, and vanilla powder (if using vanilla extract don’t add until the next step). Mix all dry ingredients together.
4. Add the chia-mix and honey (and vanilla extract if using) and combine everything until a sticky dough forms.
**Tip: If the dough is crumbly, and not sticky, add a teaspoon of cold water.
5. Pre-heat the oven to 180°C (320°F).
6. Roll the dough out between two pieces of baking paper. Make sure not to roll it out too thin - it should be around 5 mm thick. Using your desire shaped cookie cutters, cut out about 30 biscuits.
7. Place the biscuit dough on a baking tray lined with baking paper and bake for 8-10 minutes until golden brown. Let the cookies cool for a few minutes until transferring them to a cooling rack.
8. Dust with icing sugar is desired.
9. Store the biscuits in an airtight container at room temperature for the best result.
Snowy Yoghurt Bark
Prep Time: 5mins Freeze Time: 4hours (Minimum) Yields: 10-15 pieces
2cups organic plain/Greek yoghurt
¼ cup desiccated coconut
¼ cup red currants
1 green kiwi fruit
1. Spread the yoghurt onto a cling wrap lined baking sheet to 1cm thickness.
2. Sprinkle coconut evenly over the yoghurt.
3. Cut kiwi fruit into desired shapes and place onto yoghurt.
4. Lastly top yoghurt with currants.
5. Cover your tray with cling wrap and place in the freezer for 4 hours until frozen solid.
6. Once solid, break yoghurt into pieces by hand for a rustic look.
7. Store bark in an airtight container in the freezer until ready to serve.
**Tip: Add honey to yoghurt if you prefer for a little extra sweetness.