One of the main things I love about Christmas – along with spending time with family and friends and giving/receiving presents – is creating healthy versions of festive recipes! Of course, this time of year is focused around enjoying yourselves and indulging…But I still believe this can be done in a balanced way.
I’m once again working with Perkier to create a delicious Christmas recipe using their gluten-free, vegan-friendly, no refined sugar Cacao & Cashew Quinoa Bar… Let me introduce these incredibly delicious (if I do say so myself) raw desserts made up of a ginger oat base, a dreamy caramel middle covered with a delectable layer of chocolate, topped with the crunch of the broken-up bar, cacao nibs and ginger. HEAVENLY. Make these a week ahead if you’re hosting a party, they are sure to go down a treat!
For the gingerbread base –
- 1 cup ground almonds or almond flour (I used Sukrin)
- 1 cup oats, whizzed up in a blender to form a flour (I used Mornflake)
- 1 teaspoon ground ginger
- 2 tablespoons coconut oil (I used Lucy Bee)
- 2 tablespoons maple syrup or date nectar (I used Beloved)
- 2 tablespoons almond milk (I used Alpro)
- 1 teaspoon vanilla extract
For the caramel filling –
- 3 tablespoons tahini (I used Meridian Foods)
- 3 tablespoons maple syrup or date nectar
- 1 tablespoon coconut oil
- 3 tablespoons unsweetened chestnut puree/spread (I used St Dalfour)
- 1 tablespoon coconut flour or ground almonds
For the chocolate topping –
- 3 tablespoons coconut oil
- 3 tablespoons maple syrup
- 5 tablespoons cacao powder (I used Superroot)
To decorate –
- 1 x Perkier Cacao & Cashew Bars, cut into tiny pieces
- 4 tablespoons cacao nibs
- 2 tablespoons crystalised ginger, diced
- First make the base: Mix together the ground almonds/almond flour, oat flour and ginger in a bowl. Gently melt the coconut oil and maple syrup/date nectar, then remove from the heat and stir into the dry ingredients along with the almond milk and vanilla. Mix well to form a soft dough.
- Divide between 6 silicone cupcake moulds and use your fingers to press down to cover the base and fill about ¼. Repeat with each one, then chill in the fridge for at least 1 hour to firm.
- Next make the caramel: Gently melt the tahini, coconut oil, maple syrup/date nectar then remove from the heat and whisk in the chestnut spread or puree and a little of the coconut flour or ground almonds. You don’t want it too thick or runny – a nice spreading consistency.
- Remove your firmed bases from the fridge then spoon over some of the caramel over each, filling up to leave ⅓ for the last layer. Repeat with each then return to the fridge for at least another hour to firm.
- Finally make the chocolate topping: Gently melt the coconut oil and maple syrup, then remove from the heat and whisk in the cacao powder to form a smooth sauce.
- Spoon a little of this over the caramel layer of each. Working quickly before the chocolate starts to set, sprinkle over a mixture of the broken Perkier bar, cacao nibs and crystalised ginger over each to decorate.
- Return to the fridge for at least another hour to allow the chocolate to set.
- When you’re ready to serve, simply pop out of the cupcake mould and enjoy straight away! Spray over a little edible glitter spray if you have it for an extra festive sparkle!
Keep any remaining cups in an airtight container in the fridge for up to 1 week.