A couple of years ago me and my grandma introduced a new christmas tradition: we decided that since I lived abroad for such a long time and weren’t able to spend Christmas together, we would pick a weekend in December which we fully dedicate (and I mean from dusk til dawn) to baking and decorating Christmas cookies.
You can imagine my excitement – because last weekend was t-h-e weekend! But things weren’t as easy in the very beginning. As you can imagine my grandma really struggled with the idea of vegan Christmas cookies. Not using eggs, butter or cream did not make a lot of sense to her and she thought that without dairy and eggs they would simply not taste great. But with the help of my technically savvy aunt and her willingness to help my grandma accessing the internet, my grandma presented me with a couple of vegan cookie recipes she found online. And you know what? I was so incredibly proud of her for not judging for my way of eating but embracing it and still being creative with it. We still do some traditional ones for my grandma but we expanded on the vegan selection quite a bit. This year we stepped it up and also tried to make everything much more healthy and mostly sugarfree. So this was the end result of our baking weekend or lets say a tiny selection of it! I am so happy just by looking at that beautiful box of goodness!
As mentioned before all the treats are all natural, vegan and easy to make. They are all low in sugar, some are raw but they all have nutritional benefits and some even contain superfoods. In the first part of my Christmas cookies special I am going to share with you the first 3 recipes from this amazing goodie box: Tipsy Date-Walnut-Truffles, Crispy Superfood Fruit Slices, and German Spitzbuben (which are the ones with the heart in them).
Date-Walnut Truffles (Adult version) – Raw, Vegan
- 100g dates
- 200 ground walnuts
- 3 tbsp Kirschwasser
- ground vanilla
- pinch of salt
- 100g raw chocolate
- handful hazelnuts to decorate truffles
Add all ingredients into your blender or food processor and blend until well combined and sticky. With help of a teaspoon form 15 round truffles and set to cool in the fridge for 20 minutes. Melt your chocolate at 40 degrees (best in the oven in a heatproof dish) and coat with chocolate and top with a raw hazelnut.
Crispy Fruit Slices with Superfood Chocolate Coating – Raw, Vegan
- 5 apples, 4 kiwi’s, 3 persimons – sliced and dried in a dehydrator overnight.
- 100g raw chocolate
- 2 tbsp coconut oil
- Superfoods to decorate: I have used dried blueberries, dried mango pieces, dried lingonberries (goji berries, cocona nibs, dried mulberries, coconut flakes, dragonfruit powder could be other options too)
Line a tray with baking paper. Melt your chocolate at 40 degrees (best in the oven in a heatproof dish) and dip your fruit slices in the chocolate. Spinkle with superfoods of your choice!
German Spitzbuben (by heavenlynn healthy – vegan)
- 100g oat flour
- 100g buckwheat flour
- 70g ground almonds
- 90g coconut sugar
- 70g coconut oil (melted)
- 60g almond butter
- 1 tbsp cold water
- 1 chia egg (1 tbsp chia + 3 tbsp water)
- 1/4 tsp ground vanilla
- pinch of salt
- 1 tsp baking powder
- Xylit to dust the cookies (optional)
- 1 cup jam
Add in your food processor the melted coconut oil, coconut sugar, almond butter, chia egg and the vanilla until well combined. Add the oat flour, ground almonds, buckwheat flour, baking powder, salt and mix again. If the dough is too dry add a tbsp of cold water. Transfer the dough to the fridge for an hour. Pre-heat the oven to 180°C. Soften the dough with your hands again and roll out on a well floured surface. Cut out the bottom and top pieces and align on a lined baking tray and bake for 8 – 12 minutes at 180°C. Once the biskuits have cooled put half a teaspoon of jam on every bottom part and top with cookie with the heart cutout. If you like, dust the cookies with Xylit.
++If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @whensweetbecomeshealthy so I don’t miss it. ++