As we have established, I’m a Christmas freak!
We are less than two weeks away from Christmas – but don’t stress – I’m here to help!
The shops seem to put Christmas temptations out sooner and sooner each year adding to the pressure of having your life together and never mind slamming my diet with the Honey nut lattes and gingerbread cookies. If that’s not bad enough my pumpkin spice candle makes me want to lose the salad trimmings and go straight for the Christmas cookie jar.
But let’s be honest, Christmas wouldn’t be the same without the delicious treats. A highlight for me is watching my family eat more than they can handle and then complaining about the remainder of Christmas about their “food babies”.
So to make life simpler and Christmas greater, I have three awesome Christmas recipes for you to enjoy (healthy options and not so healthy) Why? because I’m awesome. ha, not really…but Christmas is!! and they are all simply delicious!
Sea Salt, Dark Chocolate, and Almond clusters
These bad boys are simply glorious! and let’s just say Self-control went out the window about five minutes ago…
- 280g whole almonds
- 226g semi-sweet or bittersweet chocolate
- sea salt
- sugar (sweetener /raw sugar)
- Preheat oven to 149°C. Line a large baking tray with parchment paper. Spread your almonds out and toast them for 10-12 minutes and then set them aside. (I stir mine once once during that time)
- Melt the chocolate in the microwave. Place your chocolate in a medium bowl. Melt your chocolate for 30 seconds at a time, stir in between until your chocolate is completely melted and smooth.
- Now for the fun part – Stir the almonds into the chocolate. Make sure you cover each one in chocolate. Spoon clusters onto a baking tray. I cluster about 8 almonds at a time. Sprinkle with a little sea salt and your selected sugar, then place the clusters in the refrigerator to set.
- Enjoy! Note: They can be stored for up to 4 weeks.
These are a healthy option so at least we can totally pig out. nom, nom, nom…
- 3 cups of unsweetened desiccated coconut.
- 1 cup of superfine almond flour
- 1/3 cup of brown rice syrup or agave.
- 4 tablespoon coconut water or water + 2 extra if too dry
- 2 teaspoon pure coconut extract or vanilla. (just for a touch of extra love)
Cover a baking tray with parchment paper. Set aside.
Mix all your ingredients in a food processor. With your coconut water – Start with 2 tablespoons and see how it goes.
Process for 1-2 minutes until it forms a crumbly dough and is easy to bring to shape balls. If too dry, add the extra 2 tablespoons of coconut water and process again.
When completed, Scoop out some coconut ball dough in your hands. Roll them into a ball and place onto your tray. You should be able to make about 25 balls.
You can decorate the snowballs by drizzling melted chocolate on the top of the balls or simply rolling them into desiccated coconut.
Store in the fridge at least one hour before eating. It is tasty straight away but the balls will be even better cold and the flavor blend after an hour in the fridge.
Store in the fridge in an airtight container for up to 1 week.
and nots so Health (It’s Christmas after all..)
Peppermint Christmas pudding.
- 1 packet of tennis biscuits
- 250 grams of butter
- 1 tin caramel treat
- 2 cups of fresh whipped cream
- 400 grams of peppermint crisp chocolate
- Crush the tennis biscuits until fine ( I enjoy a few chunks )
- Place the butter in a hot pan to melt and pour the cookie crumbs in
- Once all combined you can press the biscuit mix into a dish or dessert glasses.
- Whip cream until peaking and mix in your caramel treat
- Grate your chocolate and place 3/4 of your chocolate into your mix.
- Spoon your mix into your dish or glasses and enjoy.
11 Sleeps till Christmas, So let’s get cracking and jingle all the way.