Thanks to The Fit Foodie we have three delicious edible Christmas gift ideas for you.
Coco-Nutty Brownie Crunch
| SERVES: 12 browniesINGREDIENTS:
For the brownie
- ¾ cup raw almonds
- 2 tablespoons ground flax
- ¼ cup prunes, dates or raisins
- 3 tablespoons raw cacao
- ¼ cup unsweetened shredded coconut
- 2 teaspoons coconut paste/butter
- ¼ cup coconut water (as needed)
For the crunch
- 1 tablespoon rinsed quinoa
- ½ tablespoon goji berries
- ½ tablespoon pepitas
- 1 tablespoons coconut flakes
- ½ tablespoon cacao nibs
- ½ tablespoon pistachios, chopped
For the coconut drizzle
- 1 tablespoon coconut paste / butter, warmed
For the chocolate drizzle
- 2 tablespoons raw cacao powder
- 1 tablespoon rice malt syrup or sweetener of choice
- 1 tablespoon coconut oil, melted
- In a food processor, blitz the almonds until finely chopped.
- Add remaining brownie ingredients, adding the coconut water at the end – just add as much as required to form a dough.
- Using the back of a spoon, press dough into a small brownie pan until 1cm thick.
- Top with ‘crunch’ ingredients and press down firmly.
- Make raw chocolate by stirring together chocolate drizzle ingredients until smooth, then pour slowly over the crunch layer.
- Repeat with coconut drizzle, then refrigerate for 1 hour.
- Slice and serve.
Raw Carrot Cake with Cashew Cream
- 200g carrot, chopped
- 35g pecans
- 1 cup oats
- 5 tablespoons unsweetened shredded coconuts
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons ground orange peel (optional)
- 10 dates, pitted and soaked
- 1 teaspoon pure vanilla extract
- 50g creamed coconut, warmed
- 3 tbsp cashews
- 1 tsp raw honey
- Bee pollen
- Crushed pecans
- Dried orange peel
- Dried lavender
- Lime zest
- In a food processor or blender, pulse oats to a fine flour. Add remaining cake ingredients and process until smooth.
- Meanwhile, make the icing by processing cashews and stevia to a fine flour. Add liquid creamed coconut and blend until well combined.
- In a small food stacker or cake tin, spoon in half the cake mixture, top with half the icing mixture, and freeze for 30 minutes.
- Remove from freezer, add remaining cake mixture and freeze again for 3-4 hours.
Remove cake from tin, top with additional icing and decorate as desired.
- Allow to thaw at room temperature for 30 minus before slicing and serving.
Skinny Strawberry Yoghurt Drops
- 1 cup plain Greek yogurt (I use Chobani)
- ¼ cup fresh strawberries
- Small ziplock food bag
- In a bowl, smash strawberries to a pulp with a fork.
- Stir in yogurt and spoon into food bag.
- With scissors, cut one corner off the bottom of the bag to create a piping hole.
- On a pre-lined baking sheet, pipe small dots of the yogurt – covering the tray.
- Freeze for an hour until frozen. Serve as many as you plan to eat in a small bowl.
Photo Credits: The Fit Foodie
About the Author
The Fit Foodie, otherwise known as Sally O’Neil, is on a mission to prove that healthy and nutritious eating doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. Sharing her mouthwatering recipes, fitness motivation and healthy eating tips through the popular blog (www.the-fit-foodie.com) and on Instagram, Sally hopes to help others on the same clean-eating journey.