THIS recipe is the bees knees… Seriously! I used to make this at school before the Christmas holidays. My whole class would squish into the small ‘tuck shop’ (that’s Aussie-speak for ‘canteen’) to make this delicious treat that was then wrapped in fancy cellophane paper and nursed all the way home that day to be gifted to our parents. Ahhh, memories!
The original recipe for White Christmas is NOTORIOUSLY unhealthy… Filled with all kinds of weird ingredients including processed sugar, hydrogenated oils (oils that have been SERIOUSLY messed with to change their chemical structure) glace cherries and fake chocolate, eating a piece would see you with a bloated tummy and digestive issues the following day if not sooner, yikes! When you’re 8 years old, you don’t really think about these things though…one ‘hit’ of that sweet, fake sugar and *BAM* instant high for me and all my friends…sigh…the damage I did to that poor little body of mine!
Onwards and upwards though because a few years ago I created a super simple, super healthy version – truth be told, I really miss the sweet taste of that naughty white Christmas treat! I make this every year to gift to friends and family, it’s a recipe I have passed on time and time again and it’s time now to share it in video form with you! I do hope you love this as much as I do… And call it what you want if you love this well into the new year, after all, it’s way too good to be enjoyed just at Christmastime!
- 1.5 cups coconut butter, melted
- ¼ cup pumpkin seeds
- ¼ cup dried currants, sugar free
- ¼ cup dried cranberries, sugar free
- ¼ cup sunflower seeds
- Combine all ingredients in a bowl and mix to combine
- Pour into an ice cube tray or a silicon mold or a slice tin
- Refridgerate for 30 mins before removing from the mold and enjoying
- Store in fridge when not eating (if there’s any left over to store!!)