Healthy Christmas Cookies II

First of all: Merry Christmas to everyone! I hope you are having the most wonderful Christmas with your families and friends! Smile and give everyone lots of love and kindness. This is what Christmas is all about. I am going to have a very relaxed Christmas with my family before I head over to Thailand for 2 weeks to catch some sun and some real good food into my belly!

Talking about getting food into the belly – are you excited to find about the 3 remaining healthy treats of my christmas cookie box? So today I will share the next 3 recipes with you, which are the: Walnut Chocolate Chunks, Vanilla Maca Chocolates and my legendary sugarfree Gingerbread Bombs.

The Walnut Chocolate Chunks are so super easy to make, no need for a cookie cutter you just use a knife to cut the dough into desired pieces, bake, dip in chocolate, top with a walnut half and ready to eat.

Walnut Chocolate Chunks (makes 30 – vegan)

  • 250g flour
  • 200g coconut oil (firm)
  • 150g coconut sugar
  • 1/4 tsp ground vanilla
  • 125g ground walnuts
  • 100g of dark chocolate and handful walnuts for decoration

Mix all ingredients and shape into a log. Transfer to the fridge to chill for at least 2 hours. Soften the dough with your hands again and roll out on a floured surface. Cut in desired shapes with a knife. Bake for 10-15 minutes at 180 degrees Celsius. Let cool entirely. Melt raw chocolate, dip the chunks and top with a walnut or hazelnut.

Sugarfree Gingerbread (Almost raw, vegan, sugarfree)

Gingerbread Bombs (makes 10)

  • 1 cup hazelnut flour
  • 1 tbsp vanilla essence
  • pinch of salt
  • 10 dates
  • 1/2 banana
  • pinch of gingerbread spice

For the gingerbread biscuit add your pre-soaked dates with the vanilla essence and banana into your food processor or blender and blend until smooth. Then add the hazelnut flour, salt and gingerbread spice. The dough should be sticky now. Make 10 balls and press them flat on a lined baking tray. Bake at 180 degrees Celsius for 15-20 minutes. Take out and let cool.

Sticky Gingerbread Filling

  • 3/4 cup hazelnuts
  • 1 cup cashews
  • 2 cups dates (pre-soaked in water)
  • 1 tbsp vanilla essence
  • 1/4 tsp salt
  • 1/2 tsp gingerbread spice
  • 1 pack pure raw MaKakao
  • 1 tbsp coconut butter
  • 2 tbsp almond milk (or any other plant based milk)

In your blender mix the pre-soaked dates with the cocoa butter until smooth. Then add the remaining ingredients until well combined. Remove from the blender and chill in the fridge for an hour. Now make 10 balls push a mould into them with your finger and fill in half a teaspoon of jam. Then grab a biscuit and pop on top and seal the sides by pushing the dough towards the biscuit. Melt your Ombar chocolate at 40 degrees Celsius. Coat the bombs with chocolate and decorate as you wish.

Vanilla Maca Chocolates (makes 10, vegan and refined sugarfree)

  • 50g cocoa butter melted
  • 50g creamed coconut (softened)
  • 1 tsp maca powder
  • 1/2 vanilla ground
  • pinch of salt
  • 1 tbsp maple syrup
  • 2 tbsp of cocoa nibs

Mix the cocoa butter and the creamed coconut. Whisk in the vanilla, salt and maca powder. Add the maple syrup and let the mixture cool for 20 minutes. With a  teaspoon fill little cocolate moulds and add some extra crunch by topping the chocolates with cocoa nibs. Let the chocolate harden for 10 minutes in the fridge. Then they are ready to enjoy!

++If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @nic_whensweetbecomeshealthy so I don’t miss it. ++