For all of the white chocolate lovers out there, these healthy white chocolate truffles make great ‘White Chocolate Truffles for Christmas’. You could also make these as a gift – they are that good! Just remember to keep them refrigerated!
100 gram of cacao butter, melted
100 gram coconut oil, melted
160 gram (1/2 cup) of sweetener (Maple syrup or rice malt syrup)
1 teaspoon of vanilla essence
50 gram (1 cup) of coconut, desiccated
400 gram (4 cups) of almond meal
- Mix the cacao butter, coconut oil, sweetener and vanilla together until well combined. If the weather is cool you may need to do this over a very low heat (or in a metal bowl over a pot of simmering water).
- Add in the rest of the ingredients and mix well until combined (I mixed mine in my Thermomix).
- Check the constancy of the mix, if it is not firm enough to roll into balls add a little more almond meal.
- If you are feeling lazy, or would prefer you can press this into a slice tin lined with baking paper.
- I rolled/topped mine with toasted desiccated coconut.
- Either way, pop into the freezer right away until firm.
- Store in the fridge or freezer in an airtight container.
No cacao butter
Replace with coconut oil.
Spice ‘em up
Add in a teaspoon of cinnamon powder and a teaspoon of mixed spice.
I rolled mine around a macadamia nut, because I love them!
Choose rice malt as your sweetener.
Pomegranate & Maple Spiced Walnut Salad
This Pomegranate and Maple Spiced Walnut salad recipe makes a simple yet fabulous edition to the Christmas table. Nothing screams Christmas to me like pomegranate. It lends such a beautiful colour, texture an flavour to a salad and really compliments traditional Christmas meats. Once more it is so very healthy and nourishing. Pomegranate has an antioxidant profile to rival green tea. It is also a rich source of vitamin C and many other vitamins and minerals.
This salad is especially good for feeding a group because it can be largely preprepared and simply assembled just prior to serving.
150 gram (approx.) of baby spinach, washed and dried
Seeds of one pomegranate
100 grams (approx.) of soft goats feta (or you could use cows feta cheese)
Candied Walnuts (make in advance)
1 cup of walnuts
1 tablespoon of coconut or macadamia nut oil
2 tablespoons of maple syrup or rice syrup (fructose free)
1 teaspoon of mixed spice
Dressing (make in advance)
6 tablespoons of extra virgin olive oil
3 tablespoons of raspberry vinegar
Sea salt and pepper
Prepare the candied walnuts
- Preheat your oven to 150 degrees celsius. Line a small baking tray or large plate with baking paper.
- Mix the oil and sweetener of your choice with the mixed spice and toss through the walnuts to coat them evenly.
- Lay them in a single layer on the baking tray and bake for 15 minutes.
- Allow to cool completely and store in an airtight container until the salad is ready to assemble.
Prepare your dressing
- Shake the oil, vinegar and seasoning in a jar until combined.
- Taste and adjust the seasoning and / or vinegar to taste. Set aside.
Then assemble the salad just prior to serving
- Place the spinach leaves in the serving bowl and toss through the dressing to coat the leaves.
- Top with the candied walnuts, pomegranate and goats cheese.
- Serve immediately. Enjoy!
Boxing Day salad
Make this salad on boxing day and add left over turkey, ham or both to make a post Christmas, refreshing salad meal.
For more inspiring healthy advise and delicious recipes, visit www.wellnourished.com.au.