No-Bake White Christmas Treats — a Christmas treat from Down Under!
The traditional recipe is a sickly sweet coconut snack packed with cranberries and pistachios. The downside? It was loaded with refined sugar and made using a cheap hydrogenated coconut oil with soybean lecithin in it.
As someone who has sworn off refined sugars, I wanted to recreate these No-Bake White Christmas Treats using delicious, all natural ingredients, minus the sugar bomb.
Here’s the thing… these are actually BETTER than what I remember White Christmas treats being.
It’s better because I know the ingredients going into it are wholesome and good for me. No guilty aftermath. It also tastes just as good and is full of healthy fat that actually gives you energy.
- 2cups Wildly Organic Unsweetened Shredded Coconut
- 1/4cup coconut cream
- 1/2cup Wildly Organic Pistachios
- 1/2cup Wildly Organic Cashews
- 1/2cup freeze-dried cranberries
- 2tsp vanilla extract
- 1tbsp maple syrup or honey(can also use 2 tsp Wildly Organic Coco Monkey)
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Blitz the pistachios and cashews in a food processor so they are in roughly chopped pieces. You can also roughly chop with a knife.
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Place into a bowl and set to the side.
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Separately, pour the shredded coconut, coconut cream, vanilla extract and sweetener in a food processor or blender. Blend until smooth and well combined.
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Now add the coconut mixture into the nuts and cranberries and combine so it's a nice even texture.
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Take a silicon ice cube tray and divide the mixture into each section.
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Set aside in the freezer for 1 hour to solidify.
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Gently pop the pieces out. Serve straight from the fridge.
I love using silicon ice cube trays with the cute shapes because they are eye-catching and add to the decorative festive feel. You can, however, opt to simply pat this in a baking tray lined with baking paper and make a slice.
Store these in either the fridge or freezer. They may 'sweat' a little at room temperature because of the coconut, so they're best served cold.
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