Mel Christensen

Mel Christensen

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White Christmas Gluten-Free, Dairy-Free, Egg Free, Refined Sugar-Free

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Fitness Foodie’s White Christmas

Gluten-Free, Dairy-Free, Egg Free, Refined Sugar-Free

 

Ingredients:

  • 1 cup (65g) desiccated coconut
  • 1 cup (140g) raw cashews
  • 1 tsp. (5g) concentrated natural vanilla extract
  • 1/2  tsp. almond essence
  • 2 tbsp. (30g) thick coconut cream (If you refrigerate a can of coconut cream the best bit will separate and can be easily skimmed off the top)
  • 2 tbsp. (40g) coconut oil
  • 1 1/2 Tbsp. (15g) Natvia for Baking 
  • ¼ cup (30g) goji berries
  • ¼ cup (50g) dried whole cherries or cranberries (unsweetened if possible)
  • ¼ cup (40g) unsalted pistachios (no shells!)
  • ¼ cup (40g) unsalted macadamias
  • ¼ cup (50g) unsalted almonds
  • ¼ cup (50g) caramelised buckinis – optional  (I used https://lovingearth.net/products/108/caramelised-buckinis-organic-activated)

 

Method:

  1. Place the first 7 ingredients into your blender or food processor and blend until the mixture forms a smooth paste (TM – 10 secs speed 4, scrape and increase to speed 6 for 20 secs) .
  2. Add the rest of the ingredients and pulse quickly until chopped and combined. Press the mixture into a small (26cm x 22cm)  lined (or silicone) slice  tin and put it into the fridge for several hours to set.
  3. Top with icing (see recipe below) and finish with flaked coconut if desired.
  4. Slice into squares when cold (using a hot knife)  and serve.

 

ICING 

  • 1 cup (190g)  Natvia Icing Mix (or if you have a Thermomix you can mill your own Natvia as per directions below)
  • 1 tbsp. (10g) finely chopped lemon rind
  • 1 tbsp lemon juice (10g)  (or a few drops of pure lemon essence)
  • 2 tbsp (30g) thick coconut cream (If you refrigerate a can of coconut cream the best bit will separate and can be easily skimmed off the top)
  • 3 tbsp (45g) melted coconut oil
  • ½ cup (30g) flaked coconut to garnish

 

Method:

  1. In a high powered food processor such as a Thermomix, mill your Natvia until it resembles icing sugar (10 sec / speed 9) – You can skip this step if you are using Natvia Icing Mix 😉  Add the lemon rind and mill a further 10 seconds.
  2. Blend in your lemon juice, coconut cream and melted coconut oil and mix until icing is smooth.
  3. Using the back of a large dessert spoon, spread icing in a thin even layer over the top of the refrigerated slice. Sprinkle with the flaked coconut, press down again with the back of your spoon and refrigerate overnight or until set firmly.

 

Enjoy!!

 

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