We understand Christmas is a great time to splurge, but the festive season is long – and often sugar-filled. Try these DIY alternatives from our Swisse Kids recipes series. Keep the kids busy this school holidays by whipping them up at home.
Christmas Choc-Coconut Balls
- 10 medjool dates (seeds removed)
- 1 cup of LSA meal/almond meal
- ¼ cup of organic coconut oil
- ¼ cup cacao powder
- 1/3 cup of shredded coconut
- Add dates, LSA meal, coconut oil and cacao powder into a mixing bowl and mix until all combined.
- Roll 1 tsp of mixture into a ball and repeat until all of the mixture is used up.
- Roll the balls into the shredded coconut and refrigerate for 2 hours before serving.
OK, more naughty than nice
- 2 punnets of strawberries
- 75g of cream cheese (softened)
- ½ tsp of cinnamon
- ½ tsp of vanilla essence
- ¼ cup of icing sugar
- Cut stems off strawberries and wash thoroughly.
- Cut the tip of the strawberry 1/3 of the way down (for Santa’s hat – the rest of the strawberry is Santa’s body)
- Place larger piece of strawberry on a tray (larger side down), ready for piping.
- Combine cream cheese, cinnamon, vanilla and icing sugar with an electric mixer until thick and smooth.
- Fill a piping bag with the cream cheese mixture.
- Start piping the cream cheese mixture on the larger piece of strawberry.
- Place the smaller portion of the strawberry on top of the cream cheese to form the first strawberry Santa.
- Pipe a little ball on to the tip of Santa’s hat and smaller balls on Santa’s body for buttons. Repeat with the rest of the strawberries.
- Use black sesame seeds or chia seeds for Santa’s eyes.
Holiday Season Icy Poles
- Coconut water
- 2 kiwis
- 5 strawberries
- Handful blueberries
- 1 peach
- Cut fruit into bite-sized pieces and place into icy pole moulds until it is ¾ full.
- Fill the rest of the moulds with coconut water.
- Freeze. Easy!
Classic Gingerbread Cookies
- 3 cups spelt flour
- ½ cup maple syrup
- ¾ tsp baking powder
- ¼ tsp salt
- 1 heaped tablespoon ginger
- 1 egg
- 1 ½ tsp cinnamon
- 1/3 tsp nutmeg
- 1 tsp vanilla extract
- Combine dry ingredients in one bowl and wet ingredients in separate bowl.
- Add dry ingredients to wet ingredients and mix until combined (do not over work the mixture).
- Wrap the dough in plastic and refrigerate for 1 hour.
- Preheat the oven to 190C.
- Remove mixture from fridge and roll it out on a floured surface. Roll out the dough until it is about 1/2cm – 1cm thick.
- Cut dough into any shape (think stars and Christmas trees) and place onto a tray lined with baking paper.
- Bake the cookies for roughly 10 minutes or until cookies have lifted and are golden brown.
- Cool cookies on a baking tray and decorate as desired.
Sherree Banh is an in-house nutritionist at Swisse Wellness.