We’re super excited to share a recipe designed just for us by Janneke Williamson. Janneke is a holistic health coach, food blogger, cook, mother, and my dear old friend who is absolutely, positively gorgeous inside and out. Eating at Janneke’s table is more than just a meal, it’s an adventure. I can’t wait to make these babies and serve them on Christmas day… They’re raw, refined sugar, gluten and dairy free.
Spellbound White Christmas Macadamia & Salted Caramel Bites
Makes 15 approx
5 Medjool dates pitted and warmed
3/4 cup of raw macadamia nuts
3/4 cup shredded coconut
1 tablespoon coconut flour
1/3 a cup of coconut oil warmed until liquid (There’s coconut oils and there’s coconut oils. Make sure you choose a good quality ideally organic brand that has a nice creamy coconut taste. Some brands don’t taste good whilst others tastes amazing. It pays to choose a yummy tasting one for a treat like this)
• Remove the pips from the dates and then warm them in a cup of hot water for 5 minutes. Then pop them in your blender or food processor.
• Pulse the dates for 10 seconds just to break them up a bit.
• Add the macadamias and shredded coconut. Pulse or blend on low for about 15-30 seconds until the chunks get smaller and it turns in a very chunky paste.
• You don’t want it too smooth.. Keep it a little chunky so you get a nice bitey texture. Add to a bowl with the coconut oil and coconut flour and mix thoroughly with a spoon.
Press large heaped teaspoon fulls of the mixture into paper cupcake cups. It makes it a bit easier by using a muffin tin to hold the cups whilst building these treats.
1 cup raw cashews soaked for half an hour
1/3 cup coconut cream
1/2 cup coconut oil warmed until liquid
2 tablespoons of rice malt syrup (for a healthier fructose free option) or maple syrup
1 teaspoon of vanilla bean powder or 1 teaspoon liquid vanilla essence or the paste from 1 vanilla pod
• Blend all ingredients except coconut oil in blender on high until very smooth.
• Add the coconut oil and blend for a further 15 seconds until all mixed in.
• Spoon the mixture out over the bases and carefully spread it evenly.
• Sprinkle with some crushed macadamia nuts and then place in the freezer to set for an hour
1/2 cup coconut cream
1/4 cup rice malt syrup or maple syrup
2 teaspoons of butter or coconut oil for a dairy-free option
Pinch of Celtic sea salt
• Stir all ingredients into a saucepan. Warm very slowly on a very low heat stirring regularly. The coconut cream will very slowly turn golden and toffee like.
• Stir every few minutes and when it gets close to being a nice thick caramel consistency, keep stirring until ready. Caramel takes approx 30 mins.
• Once the caramel is ready, drizzle it carefully over the macadamia cups.
• Sprinkle with a tiny pinch of sea salt and bee pollen.
• Pop them back in the freezer to set for another 30 minutes and keep them in the freezer until ready to indulge. Remove from freezer 5 minutes before serving.