Healthy Christmas Appetiser and Dessert Recipes

CHRISTMAS PUDDING BLISS BALLS

Recipe

Makes 15 balls

INGREDIENTS:

• 1/4 cup dried cranberries + extra for decoration
• 10 dates – pits removed
• 1 heaped tbsp. cacao powder
• 1/2 cup almond meal
• 1/4 cup desiccated coconut
• 30g crushed walnuts
• 30 individual pumpkin seeds (for decoration)
• 20 g Dark chocolate

METHOD:

1. Soak dates in boiling water for 5minutes until soft
2. Combine almond meal, cacao, dates,walnuts, coconut and cranberries in a food processor or blender until a stickybatter forms.
3. Using a teaspoon to portion, rollapproximately 15 small balls on a sheet of baking paper and refrigerate for 30minutes.
4. Melt dark chocolate and spread athin dollop on top of the ball, letting it drip down the sides, and top with 2pumpkin seeds, a small section of a dried cranberry and sprinkle with extracoconut.

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HEALTH-I-FIED GINGERBREAD MEN

Recipe

Makes approx. 18 cookies

INGREDIENTS:

• 1 1/4 cups wholemeal flour
• 1 tsp corn starch
• 1/4 tsp baking powder
• 2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 tsp vanilla extract
• 1/2 tsp Baking powder
• 2 tbsp. brown sugar
• 2 tbsp. coconut oil
• 1/4 cup molasses

*Optional (Icing) - 10 tbsp. icing sugar, 2tbsp. milk of choice 

METHOD:

1. Preheat oven to 180 degrees Celsius
2. Combine dry ingredients in a largebowl, mix to combine.
3. Melt coconut oil and add into dryingredients, along with vanilla and molasses to create a sticky cookie dough.  
4. Roll out the cookie dough on a lightlyfloured surface and use a cookie cutter to shape into gingerbread men.
5. Place gingerbread cookies on a linedbaking tray and bake for 10-15 minutes until golden.
6. *OPTIONAL: let cookies cool completely and decorate with royal icing orcoconut.

To gift, stackin a small collection of 4 and decorate with festive twine, a personalised cardand ribbon, OR; serve on a plate to share with your family and friends.

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CHRISTMAS SPINACH STUFFED MINI MUSHROOMS 

Recipe

Makes 12 mushrooms

INGREDIENTS:

• 12 medium white cup mushrooms
• 100g Feta - crumbled
• 2 cups baby spinach 
• 2 cloves garlic – crushed
• 2 tbsp fresh dill – finelychopped
• 1tbsp olive oil 

METHOD:

1. Preheat oven to 200 degreesCelsius
2. Heat the olive oil in a pan onmedium heat. Add the baby spinach and garlic and heat until the spinach haswilted.
3. In a bowl, combine crumbled feta,dill and spinach and stir to combine.
4. Carefully remove the stems fromthe mushrooms and add approximately 1 tsp of the spinach/feta mix to the centreof the mushroom cups. Place onto a lined baking tray and cook until themushrooms have slightly browned (approximately 10-15 minutes).

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VEGAN PEPPERMINT HOT CHOCOLATE

Recipe

Makes 1 drink

INGREDIENTS:

• 250 ml milk of choice
• 1 heaped tsp cacao powder
• 1 drops peppermint essence
• 1 tbsp maple syrup

*Optional – 1 square 70% dark chocolate

METHOD:

1. Pour all ingredients into a smallsaucepan and whisk to combine
2. Heat over a medium stove-top untilwarm, pour into a mug and enjoy!

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Recipe contributions by student Nutritionist Tahlia Claringbold from the Nourish Naturally team.