Today I'm sharing my top five Christmas recipes for holiday treats and Christmas baking. I aim to maximize nutrition in everything I do, including when making sweets. Additionally, all recipes are dairy-free, gluten-free, and vegan. Most are also raw. Since December 6th is Finland's Independence Day, we'll start our recipe collection with blue and white bounty bars!
1. Raw Finland-bounty
Ingredients
200 g raw chocolate (or your favorite chocolate)
2.5 dl coconut cream
50 g coconut oil
5 dl coconut flakes
1 tsp vanilla powder
2 tbsp sweetener (to taste)
blue spirulina
Instructions
Melt coconut cream and coconut oil together in a saucepan.
Mix with the dry ingredients until you can form the mixture into a ball.
Remove half and mix the rest with blue spirulina.
Take some of both the white and blue filling and shape into balls
Place in the freezer.
Melt the chocolate in a saucepan and let it cool slightly.
Take out the coconut balls and dip them in the chocolate.
Place in the freezer and repeat if you want a thicker chocolate coating.
Store in a cool place.
2. Raw peanut chocolate
Ingredients
2 dl coconut oil
2 dl cocoa powder
2 tbsp honey or agave syrup
1 tsp cinnamon
1/1 tsp salt
2 dl peanuts
2 dl raisins
2 dl goji berries
peanut butter
Instructions
Melt the coconut oil with cocoa powder, honey, cinnamon, and salt.
Place a tablespoon of the mixture at the bottom of about 15 small silicone molds and put them in the refrigerator.
Stir the nuts and dried berries into the remaining chocolate mixture.
Take out the molds and place a teaspoon of peanut butter on each.
On top, add a tablespoon of the remaining chocolate mixture with nuts and berries on the dollop of peanut butter.
Return to the refrigerator to set.
Enjoy!
Store in the refrigerator and take out just when you're ready to eat it.
3. Raw ice chocolate with goji berries
Ingredients
100 grams coconut oil
100 grams raw chocolate (dark)
1 pinch of sea salt
1 pinch of vanilla powder
goji berries
Instructions:
Melt everything together except the goji berries in a water bath.
Pour into molds and place in the refrigerator.
Decorate with goji berries.
Store in the refrigerator.
4. Christmas balls with licorice and ginger
Ingredients
2 dl coconut flakes
5 medjool dates
1 tbsp coconut oil
2 tsp licorice powder
2 tsp ginger
1 pinch of salt
Licorice powder for rolling the balls
Instructions:
Remove the pits from the dates.
Mix all ingredients in a food processor. (Add more dates if the mixture doesn't hold together)
Roll small balls and roll them in licorice powder.
Store in the refrigerator.
5. Gluten-free, vegan saffron buns
Ingredients
6 dl organic oat flour
3 dl organic rice flour
1 dl psyllium husk/fiber husk
1 tsp salt
1 dl coconut oil
1 g saffron
7 dl oat milk
25 g yeast
1 dl honey or agave syrup
1 tbsp coconut oil
about 60 raisins or goji berries
1 tbsp honey or agave syrup
1 tbsp oat milk
Instructions
Mix the flours, psyllium husk, and salt in a bowl.
Melt the coconut oil in a saucepan with the saffron, oat milk, and agave, and let it reach 37 degrees. Pour the liquid into a larger bowl.
Crumble in the yeast and stir until it dissolves.
Add the flour mixture gradually and stir until the dough is smooth. It should be slightly loose.
Let rise under a kitchen towel for half an hour. Preferably in a warm place.
The risen dough doesn't need to be kneaded. Divide it into about 24-30 pieces so that each piece is approximately half a deciliter.
Melt a little coconut oil in a bowl and shape the saffron buns with oiled hands. (Don't add more flour even if they seem a bit sticky.)
Place them on baking paper on a tray, press down the goji berries, and let rise for an hour under a kitchen towel. Preferably in a warm place.
Heat the oven to 200 degrees. Mix a little honey and oat milk and brush the saffron buns just before they go into the oven.
Bake for about 18 minutes until they are beautifully golden brown.
Let cool on a rack under a kitchen towel.
