Our kitchens are always a hive of activity at Christmas time as we love baking festive goodies for all our friends and family. But these don’t have to be packed with refined sugar and nasty preservatives. Here are some recipes for healthy Christmas treats from three of our favourite food bloggers.
Deliciously Ella’s Mince Pies
Makes 12 mince pies
For the crust
400g of ground almonds
6 tablespoons of coconut oil
4 tablespoons of water
20 medjool dates (400g)
For the mince
2 apples (200g)
1 vanilla pod
100g dried cranberries
the juice of 2 oranges
1 tablespoon of coconut oil
1 teaspoon of cinnamon
1 teaspoon of ginger
Start by making the mince. Chop the apples into small pieces (discarding the core) and place them into a saucepan
Slice the vanilla pod in half and scrape the seeds into the pan. Then add in all the remaining ingredients and stir it together
Let the mince simmer for about 30 minutes, until the apples are nice and soft
While the mince cooks make the crust. Place all the crust ingredients together in a food processor and blend for a minute or so until everything has mixed together and the dates are totally broken down. Then sprinkle flour over a surface and roll the mix out so that it’s about half a cm thick
Heat the oven to 180C
Grease muffin tins with coconut oil and then mould the mix into the individual tins, once you’ve done this cut the remaining mixture into shapes (I normally do stars), these will go on top of the pies. Then place the tray of crusts in the oven for 8 minutes, until they start to turn golden brown – at which point take them out and allow them to cool while the mince mix finishes cooking
Once the mince has cooked start assembling the pies. Simply add two heaped teaspoons of mince into each pie before placing a star over the middle of the mince. Bake the pies again for 8 minutes
Once they’ve baked leave for twenty minutes to cool and finish setting before enjoying!
Livia’s Kitchen Raw Chocolate Log
10 sticky medjool dates (190g once pitted)
2 1/4 cup ground almonds (210g)
3/4 cup cacao powder (60g)
4 tablespoons maple syrup
1 tablespoon coconut oil
1/4 cup roasted and chopped hazelnuts (20g)
Pinch of Salt
1 ripe avocado
1 tablespoon coconut oil
8 tablespoons maple syrup
5 tablespoons cacao powder
2 tablespoons hazelnut butter
pinch of salt
Begin by adding all of the cake ingredients except for the hazelnuts to a food processor and blending until the mixture has come together.
Add the hazelnuts and pulse and then tip the mix out onto a piece of cling film of greaseproof paper.
Put another piece of greaseproof paper or clingfilm on top and roll until the cake is about 6mm thick. Trim the edges so that you are left with a nice rectangle (or you could make little mini rolls if you prefer)
Set aside the cake and add all of the frosting ingredients to a food processor. Blend until you have a really thick creamy mix.
Spoon this on top of the raw cake leaving a little for the top and spread to the edge before rolling it into a nice round log. Spoon the rest onto the top of the log and spread it before dusting with cacao powder. Place into the fridge to firm up.
Madeleine Shaw’s Christmas Rocky Road
60g of hazelnuts
60g of pistachios
100g of pecans
120g of medjool dates, stones removed
200ml of coconut oil, melted
2 tbsp of almond milk
45g of raw cacao powder
50g of dried cranberries
Toast the nuts in a pan, for 4 minutes until golden the leave to cool.
Blend the dates, coconut oil, milk, cacao together in a blender. Mix with the cooled and toasted nuts and dried cranberries
Place in the fridge to set for at least 2 hours. Slice into bars and serve.