Have yourself a yummy little Christmas

CHRISTMAS TRUFFLES

A yummy Christmas treat, these festive truffles are full of fibre, healthy fat, and natural

sweetness.

Prep: 20/30 minutes

Cook: 30 minutes (in the freezer/fridge)

Serves: 50/60 truffles

Allergens: Dairy, nuts (optional)

Ingredients:

180g dates

80g cacao powder (or cocoa)

80g butter or coconut oil

30g cacao nibs (or choc chips)

20ml milk (or dairy free alternative)

2 teaspoons vanilla essence

1 large orange

Coating options:

Hazelnuts

Beetroot powder

Spirulina

Cacao/cocoa powder

Freeze-dried strawberry pieces

Equipment:

Saucepan

Mixing bowl + 2 small bowls

Blender

Measuring scales

Spatula

Teaspoon

Dinner plate/tray

Parchment paper

Rolling pin

Sieve

Grater + kitchen roll

Instructions:

1. Pop the dates in a bowl and cover with hot water - leave to one side to soften

2. Melt the butter/coconut oil in a saucepan

3. Grate the zest of your orange over some kitchen roll and then cut the orange in half and squeeze the juice out into a small bowl (removing all pips)

4. Strain the dates and add them to a blender with the melted butter/coconut oil, vanilla essence, milk and 20ml of orange juice

5. Whizz until smooth - add a little more orange juice if the mix is too thick to blend

6. Use a spatula to scrape the mixture into a mixing bowl and then mix in the cacao powder and nibs until fully combined

7. Line a dinner plate or tray with baking paper and spread the mixture out until it is around 1cm thick - pop it in the freezer for 15 mins

8. Prepare your toppings! Bash hazelnuts with a rolling pin until they are broken into small pieces and then scatter them on a small plate. Spread cacao powder or any other toppings you are using on small plates. Sprinkle orange zest into the toppings to give a lovely chocolate orange flavour!

9. When the truffle mix is ready use a teaspoon to scrape small amounts of the mixture off and use your hands to roll it into balls about the size of a 20p coin (it should make around 50-60 truffles)

10. Roll the balls in your toppings and then pop in the fridge for another 15 mins before gobbling! Store in an airtight container in the fridge for up to a week

PECAN SNOWBALLS

Chewy and festive, these coconut snowballs are made all the more Christmassy with the addition of orange and a hint of nutmeg.

Prep: 15 minutes

Cook: 10 minutes

Serves: 20 balls

Allergens: Eggs, nuts

Ingredients:

3 egg whites

100g desiccated coconut (+20g for topping)

130g oat flour (or oats blended into flour)

1 tbsp cornflour

Pinch sea salt

Zest 1 orange (or zest 3 clementines)

A few good gratings of nutmeg (optional)

105g maple syrup or honey (+2 tsp for brushing)

50g pecans, crushed or roughly chopped

Equipment:

Large mixing bowl

Small mixing bowl

Grater / zester

Rolling pin (for crushing the pecans)

Scales

Measuring spoons

Blender

Baking tray

Parchment

Instructions:

1. Preheat the oven to 180c / 200C (non-fan) / gas mark 6 and line a baking tray with baking paper

2. Separate the egg whites from the yolks (save the yolks and use them in a fry up or scrambled egg for breakfast!)

3. Using an electric whisk, whisk the egg whites into stiff peaks and set aside

4. Combine the desiccated coconut, oat flour, cornflour, sea salt, zest and nutmeg, leaving a well in the centre

5. Use a rolling pin to bash the pecans into small pieces (in the middle of a clean tea towel works well!)

6. Add the egg whites, honey/maple syrup and crushed pecans to the well and mix to combine

7. Use a tablespoon to scoop the mixture and form it into balls just bigger than a 50p (it should make around 20). The mixture is a bit sticky, but it rolls well - you can rub oil into your hands to make it a bit less sticky! Place the balls on the lined baking tray

8. Bake for 10 mins until the tops begin to go golden

9. Blitz the remaining 20g desiccated coconut in a blender to make 'snow'

10. Mix 2 teaspoons of honey/maple syrup with a little water ready to roll the balls in

11. Allow the pecan balls to cool slightly and then roll each one in the honey/maple syrup mix and then in the milled coconut to create a snow effect

SAGE AND ONION STUFFING BALLS

This delicious festive stuffing – made using cornbread and packed with fruit and veg – is perfect for rolling in gravy, dipping in cranberry sauce and going with a yummy roast.

Prep: 20 minutes

Cook: 50 minutes

Serves: 18-20 balls

Allergens: Egg

Ingredients:

Cornbread ingredients

75g flour (we used sorghum flour but you can use any plain flour)

125g polenta

1/2tsp salt

10g baking powder

1tsp honey/maple syrup

50ml olive oil

175 ml milk (or dairy free alternative)

½ tsp vinegar

2 eggs, beaten

Stuffing ingredients

200g mushrooms, finely chopped

1 stick celery, finely chopped

2 medium onion, finely chopped

3 cloves garlic, finely chopped or grated

A good handful of sage leaves (about 25-30), chopped

30g pumpkin seeds, chopped

40g dried cranberries

2 eggs

12g milled flaxseeds

250ml stock

Equipment:

Scales

Mixing bowl x2

Whisk

Measuring spoons

Chopping board & knife

Baking tin around 20cm

Baking tray

Baking paper

Frying pan

Wooden spoon

Spatula

Instructions:

1. Preheat your oven to 180c / 200c non-fan / gas mark 6. Grease and line a 20cm baking tin and a baking tray with parchment

2. In a mixing bowl, mix together the dry ingredients, leaving a well in the centre. Add the wet ingredients (honey/maple syrup, oil, milk, vinegar and eggs) and whisk until combined

3. Pour the batter into the prepared tin and bake in the oven for 20-25 minutes until the top is golden. When cooked, remove from the oven to cool

4. While the cornbread cools, heat a splash of olive oil in a frying pan. Add the mushrooms, celery, onion and garlic, cook for 5 minutes until soft. Next add the chopped sage and cook for another 2 minutes. Set this aside to cool

5. While the veg cools, chop the pumpkin seeds and add to a large mixing bowl along with the cranberries, finely crumbled cornbread, eggs, flaxseeds and veg stock and mix with a spoon. Once the veg has cooled, add it to the mixture too

6. Make sure the mixture is cool enough to touch before squishing and shaping it into golf ball sized balls - it should make around 18-20 balls

7. Place the balls on the lined baking tray and drizzle with olive oil. Bake for 25 minutes until the outsides are crisp and golden

8. Serve with your usual trimmings and a bit of gravy or cranberry sauce for dipping!


All recipes created by Little Cooks Co

Little Cooks Co is a delicious, healthy and fun recipe kit, for kids, delivered straight to your door from £8.33 per month. Visit www.littlecooksco.co.uk