XMAS snacking

Thinking of some healthier candies/ snacks/ sweets to prep before Chirstmas time, to enjoy home or to give as little presents to friends + family…As I’m usually pretty late with any xmas shopping, I prefer making something by myself rather than rushing to the department stores, together with all the other (way too many) late shoppers. Also, by making these kinds of custom presents, I can be sure no one else will give the same thing, not even by accident.

Last year, I made some raw gingerbread cookies from Ascension Kitchen’s beautiful Raw Desserts app to take home for Christmas, they were a-mazing. This week, I was reminiscing over those cookies while I tried some raw gingerbread bites with (I think) dehydrated orange on top at my favourite next door café in Helsinki, Kokko. Just couldn’t help making my own treats right afterwards: RAW gingerbread bites + gingerbread (coconut oil) popcorn…

RAW gingerbread bites

makes 12 small bites

What you will need:

10 Medjool dates

1/4dl cashews

1/2dl almond meal

1/4dl shredded coconut

1/2tsp cinnamon

1/2tsp cardamom

pinch vanilla powder

1 tsp coconut oil

1/2dl 100% ginger juice (I use Ginger People)

How to do it?

  • Chop the cashews roughly and then mix all your dry ingredients together in a bowl.
  • Remove the seeds from your dates and then slice them into thin slices first lengthwise then crosswise. It should become a sticky mess.
  • Melt the coconut oil in a hot water bath, them mix with the ginger juice. Set aside.
  • Add your sticky date chunks into your dry ingredients and start working the dough with your hands. Add the liquid and work until you have a smooth dough.
  • Split your dough into 12 even bites and roll them into balls.
  • Sprinkle lots of extra cinnamon on top of the bites and refrigerate them for at least an hour before serving – they are best enjoyed cold.

Gingerbread popcorn

makes a large bowl of popcorn

What you will need:

1dl plain popping corn

1-2tbsp coconut oil

2tbsp maple syrup

1/2tsp cinnamon

1/2tsp cardamom

2tsp 100% ginger juice (I use Ginger People)

How to do it?

  • Heat up the coconut oil in a large pot until it’s completely liquid. Add a few popcorn kernels to make a “test popping” – if they pop beautifully, the oil is hot enough and you can add the rest of the kernels also in the casserole.
  • When the corn starts to pop, cover the pot with a lid and remember to shake it every once in a while. Once the popping has ended, remove the pot from the stove and let the popcorn cool down.
  • Prepare your seasoning: mix together the maple syrup, spices and ginger juice, then heat it up quickly in a small pot. Once your popcorn has cooled down, drizzle the seasoning evenly on top of it.
  • P.S. You could use this snack also as a topping for some Christmas fruit salad “cocktails” like we did with Richard for a DATE + KALE event this week…

xx a

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