Holiday sweets, oh how we love you! This time of year it’s next to impossible to avoid sweets. And why would you, it’s the holidays after all. We’re not saying you need to avoid those goodies all together BUT just nibble in moderation.
Here’s the thing, not all holiday sweets need to be cheats. Change things up this season and try out a few healthier alternatives to the traditional peppermint almond bark or chocolate buckeyes. You’re body will thank you!
Here are a few delicious, healthy fat, low glycemic, raw recipes. We hope you like them as much as we do!
Chocolate Nut Butter Energy Bites
Recipe yields: 14-18 bites
– 1 cup gluten free rolled oats (milled into textured oat flour)
– 1 Tbsp coconut oil
– 1 Tbsp nut butter
– 2 Tbsp raw honey or coconut nectar
– 1 tsp milled flax
– 2 tsp raw cacao powder
Combine all ingredients into a food processor and pulse. Stop and scrape down the sides. Continue pulsing until the texture is firm and sticky.
Roll into balls and place on a tray. Pop into the refrigerator for 5 minutes to set and then transfer to a bowl for storing with an airtight lid. Store in your pantry for up to one week.
Easy (4 Ingredient) Chocolate Mint Fudge
Recipe yields: 24 bites
– 1/2 cup coconut oil
– 1/3 cup honey or brown rice syrup (for a vegan option)*
– 1/2 cup unsweetened cocoa powder
– 1 tsp peppermint oil or peppermint extract
Optional: If you don’t like peppermint, leave out the peppermint flavoring and enjoy the fudge as is or add in some chopped nuts or dried fruit or whatever mix ins you desire.
Line a small loaf tin with baking paper and set aside. Alternatively, you can use chocolate molds/ice cube molds for fun shapes.
Measure out your cocoa powder into a small bowl and set aside.
Add your coconut oil and honey/rice syrup to a medium sized heatproof bowl and place a small saucepan with 1/2 an inch of water inside onto the stove over medium heat. Place your bowl over the top of your saucepan and allow your coconut oil to melt, stirring continually to mix the honey and coconut oil together.
Once your coconut oil is melted, remove your bowl from the saucepan, turn off the heat and add the peppermint flavoring to your coconut oil mixture. Carefully stir in your cocoa powder, mixing to incorporate everything. Pour your fudge mixture into your prepared tin and place into the fridge to chill for 2-4 hours or until set.
Slice your fudge into squares or remove from your molds and serve immediately! If you’re not eating the fudge right away, keep it in the fridge or freezer until you’re ready to eat/gift. The fudge will need to be kept cold, otherwise it will melt!
Tahini-Date Salted Caramels
Recipe yields: 12-18 bites
– 1 cup pitted dates (see Recipe Notes)
– 1/2 cup tahini
– 2 Tbsp coconut oil (room temperature)
– 1/2 tsp ground cardamom
– 1/8 tsp sea salt
Combine the dates, tahini, coconut oil, and cardamom in a blender or food processor. You should have a very smooth, creamy, and thick paste.
Transfer the mixture to a parchment-lined loaf pan (or another equivalent container) and use a spatula to press it down evenly. Sprinkle with salt.
Freeze until firm. Remove from the pan and cut into bite-size pieces. Store in an airtight container in the freezer for up to a month.
Please share some of your favorite ‘healthier alternative’ holiday treats with us below, we love hearing from you!
Happy Holidays and Healthy Blessings,
The Roots Team