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Avoid the sugar rush with these healthy Christmas treats
Nutritional guru, Lucinda Miller at the Nature Doc Clinic, has whipped up these delectable healthy Christmas treat recipes, packed full of power foods and made to appeal to little ones with a sweet tooth. Time to get baking!
Orange Choccy Christmas Puds
These little balls of Christmas fun are so quick and easy to make, not to mention totally delicious. They are perfect to serve at a Christmas party or at the end of Christmas lunch. You can get the kids involved in making them too! Kids love getting stuck in with rolling the little balls so it’s a great activity to do together. You can try out different toppings if you want.
Prep time: 10 minutes, Cook time: 0 minutes
Ingredients
- 100 g Dates (Pitted and soaked in boiling water until soft)
- 75 g Ground almonds
- 1 tbsp Coconut oil
- 1 tbsp Tahini paste
- 1 tbsp Cacao Powder
- 1 Orange (Zest)
- 0.5 Orange (Juiced)
- 30 g Oats (Use Gluten-free if desired)
- 50 g White Chocolate (Or cashew nuts softened in boiling water and blended into smooth paste)
- Dried cranberries (Handful)
- Sunflower seeds (Handful)
Instructions
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Place the dates, ground almonds, coconut oil, tahini paste, cacao powder, orange juice, zest and oats into your food processor and blend. If it seems too sticky, add a few extra oats.
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With damp hands, shape the mixture into small balls and pop onto a tray in the fridge to cool, about 20 minutes should be plenty.
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Once the balls have cooled, melt the white chocolate in a bowl over simmering water. Smooth a blob of melted chocolate on the top of each ball using a teaspoon. Then decorate with the dried cranberries and sunflower seeds to represent the Christmas pudding icing, holly and berries.
Figgy Father Christmases
How adorable are these little guys?! No baking involved and they’re to make great fun for the kids to get their hands stuck in. These are the perfect sweet treat for Christmas fairs or to enjoy when kids come over. I’ve also made an apricot based option which is just as delicious and gorgeously sticky. Both versions will be devoured in a flash!
Prep time: 20 minutes, Cook time: 10 minutes
- 250 g Dried figs (Can use dried apricots if you prefer)
- 1 Orange Zest (Only if using Apricots)
- 12 Strawberries (Hulled)
- 5 g Chia seeds
- 2 tbsp Nut butter (Can use any nut butter including chocolate)
- 150 g Chocolate (Milk or dark)
- 50 g White Chocolate
- 24 Edible Eyes (See Tips for where to get them)
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Soak your dried fruit in boiling water for about half an hour, until deliciously soft.
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Chop the fruit and put into your food processor, blend until it is smooth. Then add the chia seeds (plus the orange zest if you’re making the apricot ones).
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Line a tray with baking paper. Then with damp hands roll out your fruit into approximately 12 balls, aim for slightly smaller than the size of a walnut. Flatten the balls a little and pop into the freezer for an hour.
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After an hour spread a little blob of nut butter onto the top and place back into the freezer for another half an hour.
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In the meantime, break the chocolate into pieces and place into a clean, dry bowl. Place the bowl over a simmering pan of water and leave to melt gently.
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Take your flat-ish fruity balls out of the freezer. With a spoon, dip each one into the chocolate until covered and pop back into the freezer until hardened.
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Melt your white chocolate over the simmering pan and put a decent blob onto the top of each chocolatey fruity ball to stick the strawberry on. Before sticking the strawberry on, dip the end of it in white chocolate to make the bobble for Father Christmas’s hat.
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Googley eyes make them look super cute. Just use a little of the melted white chocolate to stick them on. Place in the fridge to firm up. Eat within 48 hours.
Christmas in a Cookie
These are scrumptious crunchy Christmas cookies with a soft squidgy orangey spice sensation inside. Oranges, allspice, and almonds will fill your kitchen with all the wonderful smells of Christmas! Full of Magnesium, Vitamin C and tummy soothing spices, these cookies bring all the joy and taste of a delicious treat without the hit of refined sugar and white flour.
Prep time: 10 minutes, Cook time: 10-12 minutes
- 100 g Ground almonds
- 100 g Spelt Flour
- 1 tsp Allspice
- 0.5 tsp Baking powder
- 25 g Coconut sugar
- 2 Oranges (just the zest)
- 30 ml Maple syrup
- 0.5 tsp Orange Blossom Water (optional)
- 0.5 tsp Vanilla extract
- 1 tbsp Coconut oil (can use butter)
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Preheat the oven to 180°C, 160°C fan or gas mark 4, and line a baking tray.
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Mix together all the dry ingredients and the orange zest.
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Add maple syrup, melted coconut oil, vanilla extract and orange blossom water and stir.
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Using clean hands create a big compact dough ball.
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Flour the work surface and roll out the dough to roughly 3mm thick. If the dough is too sticky, sprinkle more spelt flour over before rolling.
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Cut out the cookies, using Christmas cookie cutters and place on the lined baking tray.
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Pop in the oven for 10 minutes until they are lightly golden. 12 minutes to make them crunchier.
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Cool before eating or decorating. If you can wait…
Christmas Chocolate Fudge Treats
This chocolate fudge is gluten-free, dairy-free, cane sugar-free, egg-free and nut-free and make a lovely allergen-free treat for you and your kids over the Christmas period. Great to pop in lunch boxes as a little Christmassy treat in the week running up to Christmas. Full of delicious and healthy ingredients we have fibre rich dates and protein dense chickpea flour. These chocolate fudge are mixed with a lovely naturally sweet chocolate sauce containing coconut oil, raw cacao powder, coconut palm sugar and vanilla.
Prep time: 10 minutes, Cook time: 1 minute
Ingredients
- 10 Dates (pitted)
- 75 grams Chickpea flour
- 50 ml Coconut oil Tasteless such as Tiana or Biona cooking coconut oil
- 15 grams Raw cacao powder
- 15 grams Coconut palm sugar
- 1/2 teaspoon Vanil We love Ndali
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Soak the dates in water for at least 30 minutes (can be up to 4 hours)
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Melt the coconut oil gently in a saucepan and add the chick pea flour, cacao powder and vanilla powder. Combine well.
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Add the chick pea mixture and the dates to your Nutribullet or high speed blender and blend for about 30 seconds until the dates are blended in nicely. The mixture should be slightly powdery, but soft and spongy enough to press into shapes.
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If you are silicone mould to make fun Christmas shapes then add the mixture to the moulds packing it in quite tightly. If you do not have a silicon mould then just roll into little chocolate fudge balls.
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Pop in the fridge for 30 minutes or freezer for 10 minutes to set.
For more delicious healthy recipes to give your family a boost this Christmas, head over to Nature Doc Clinic now!
