Delicious Yet Guilt Free Christmas Desserts
With only a short time left until the 25th of December, we’re all running around the supermarkets trying to find Christmassy snacks. But these naughty delicacies aren’t calorie-free and can leave you bloated and weary.
Here are some healthy Christmas snacks to nibble on. Although they contain less fat, we’ve not compromised on the taste!
- 6 oz (180ml) semi-skimmed milk
- 2 cups (500ml) Greek yoghurt
- 3/4 cup (100g) dark chocolate
- 1 tbsp honey
- ½ tsp vanilla extract
- Strawberries for garnish
- Pour the milk and chocolate in a saucepan and heat until the chocolate melts. At this point, add the honey and vanilla extract and mix well.
- Pour the yoghurt into a bowl and mix in the chocolate and milk mixture.
- Chill for 2 hours in the fridge and garnish with strawberries.
- 1 cup coconut pieces
- 1/3 cup oats
- 2 bananas
- Add the coconut pieces and oats to a food processor, or put in a sealed bag and beat with a rolling pin until they’re crumbs.
- Peel and slice the bananas and add to the crumbs to form a paste.
- Form cookie shapes with the dough and place onto a greased tray. Cook for around 20 minutes and leave to cool before eating.
- 1/2 cup (100g) coconut oil
- 1/2 cup (100g) raspberries
- 5 tbsp cocoa powder
- 2 tbsp Canadian maple syrup
- 2 tsp vanilla extract
- Heat the coconut oil in the microwave for 10-15 seconds until the oil has melted.
- Add the cocoa powder, vanilla extract and maple syrup to the coconut oil and stir well.
- Add a teaspoon of the mixture to small circular moulds or an ice cube tray. Add a raspberry on top of each chocolate section.
- Pour the remaining chocolate mixture onto the strawberries.
- Place in the freezer for 30 minutes and serve immediately once frozen.
- 1 cup (150g) wholemeal flour
- 1 cup (150g) icing sugar
- 3/4 cup (100g) Canadian maple syrup
- 1/4 cup (50g) coconut sugar
- 1/4 cup (50g) reduced-salt butter
- 2 tsp ginger
- 1 egg
- 1 tsp bicarbonate of soda
- Edible glitter for decoration
- Mix the flour and ginger together in a bowl.
- Add the coconut sugar, maple syrup and butter to a saucepan and heat over medium-heat for a few minutes.
- Remove from the heat and stir in the bicarbonate soda. Mix in the flour and ginger too.
- Add the egg and mix well. Chill in the fridge for 20 minutes.
- Line a baking tray with baking paper. Using a star cookie cutter, cut out shapes from the mixture and place on the tray. Bake for 10 minutes.
- Prepare the icing sugar in the meantime and smooth onto the cookies once they’re ready. Garnish with the edible glitter.
Serve up your favorite food from above and invite your loved ones around for a festive get-together.