Foodie Friday – naughty or nice Christmas treats…

Hooray for the silly season! I LOVE this time of year – although with my first baby due on Boxing Day, I must admit I’m slightly more anxious than usual! But December marks the start of summer, sunshine, holidays, delicious fruits, family and of course presents!

I work in a team of 20 and I don’t like to exclude anyone so the thought of buying 20 Christmas presents was a) daunting b) too time consuming and c) way too expensive. So this year, I decided to make my Christmas presents for my work peeps. The question being, do I go naughty… or nice? I’m all for the latter – I love the idea of a healthy, delicious Christmas treat but I know I’m pretty much on my own here so instead, I did both. Naughty for them, nice for me!

All three of these recipes are super easy, look and taste delicious so pick your side and get your Christmas bake on!

* * *

NAUGHTY…

Vanilla, almond and milk chocolate truffles
Recipe adapted from taste.com.au
Makes about 30 truffles

These are crazy rich but VERY delicious. You can experiment with whatever flavours you like, use dark chocolate or different nuts. Just be sure to use good quality chocolate because you WILL notice the difference – plus no one likes that advent calendar chocolate taste so go for the good stuff!

Homemade truffles_love flock_lifelovetravelfoood

What you’ll need…

* 1/4 cup thickened cream (I used dollop cream)
* 2 x 180g blocks milk chocolate (I used Cadbury milk chocolate)
* 1 x tsp pure vanilla paste
* flaked almonds to decorate

How it’s done…

Take your cream out of the fridge (you don’t want it super cold or else it will affect your chocolate). Place a heat-proof bowl over a pot of simmering water and add your chocolate. Stir until the chocolate has completely melted. Set aside, then add your cream and vanilla and stir to combine. Place the mixture in the fridge for at least an hour or until firm. If your mixture is too runny, see my tip at the end of the second recipe.

Blitz your almonds in a food processor until you get an almond crumb. Place onto a plate, ready for the truffles and put non-stick baking paper on some trays. Wet your hands with a little water and roll your truffle mixture into balls, then into the almond mixture and roll to coat. Place on the baking tray and repeat until all your mixture is done.

Pop the trays into the fridge to allow the truffles to set.

* * *

White chocolate, frangelico and coconut truffles
Recipe adapted from taste.com.au
Makes about 30 truffles

Feel free to use a different liqueur or leave it out completely. You could also use a flavoured essence like rum, coconut or mint. Experiment with your favourite flavours!

Handmade truffles_love flock_lifelovetravelfood

All packaged up and ready to play Santa!
@lifelovetravelfood

What you’ll need…

* 1/4 cup thickened cream (I used dollop cream)
* 2 x 180g blocks white chocolate (I used Milky Bar)
* 2 x tsp frangelico
* desiccated coconut to decorate

How it’s done…

Take your cream out of the fridge (you don’t want it super cold or else it will affect your chocolate). Place a heat-proof bowl over a pot of simmering water and add your chocolate. Stir until the chocolate has completely melted. Set aside, then add your cream and frangelico and stir to combine. Place the mixture in the fridge for at least an hour or until firm. If your mixture is too runny, see my tip below.

Place coconut onto a plate, ready for the truffles and put non-stick baking paper on some trays. Wet your hands with a little water and roll your truffle mixture into balls then into the coconut and roll to coat. Alternatively, you can just sprinkle a bit of coconut on top of each truffle. Place on the baking tray and repeat until all your mixture is done.

Pop the trays into the fridge to allow the truffles to set.

TIP: I doubled this recipe and made the rookie mistake of not measuring correctly… if this happens to you, or your mixture is too runny after being in the fridge for more than an hour, melt some more chocolate and stir through to thicken it up.

* * *

NICE…

Chocolate, coconut and almond bliss balls
Recipe completely made up by lifelovetravelfood
Makes about 26 bliss balls

YUM! I promise these are really, really yummy! Super chocolatey and full of the good stuff!

20151202_122330

What you’ll need…

* 12 dried dates
* 3/4 cup raw almonds (or your favourite nuts)
* 1/4 cup pepitas (pumpkin seeds)
* 1/2 cup raw cacao or pure cocoa
* 2 tbsp nut butter (try to pick one which is made only of nuts and no nasty additives)
* 2 tbsp coconut oil, melted
* optional – 1-2 tbsp rice malt syrup or raw honey
* shredded coconut for rolling

How it’s done…

Place dates in a bowl and cover with boiling water for around ten minutes to soften. Meanwhile, place your almonds and pepitas in a food processor and pulse until you get a chunky consistency. You don’t want it too big as it’ll be too hard to roll and you don’t want it too fine because you’ll be processing them again in the next step. Try to get it to look a bit like this…

Homemade bliss balls_love flock_lifelovetravelfood

Not too chunky, not too fine – juuuuust right!

Drain your dates and add to the food processor along with the cacao, nut butter and coconut oil. Pulse until you get a nice sticky consistency.

Homemade bliss balls_love flock_lifelovetravelfood

This is the kind of consistency you’re after

Have a quick taste and if you’ve got a real sweet tooth, you may wish to add some rice malt syrup or raw honey. I personally don’t think you need it but I know my tastebuds have changed to go with what you like. If you’ve added some sweetener, pulse or stir through to combine.

Wet your hands with a little water then roll your mixture into balls, roll in the coconut and place on a lined baking tray. Pop them into the fridge to set and that’s it! I keep mine in the freezer cause I think they taste even better frozen and are perfect for a cool summer treat!

* * *

So there you go – naughty or nice Christmas treats! Make as gifts, for the Christmas dessert table or just because… and enjoy!

Have a wonderful, safe and happy Christmas!

Love Dan / lifelovetravelfood xx

Share on FacebookPin on PinterestEmail this to someone

lifelovetravelfood

*love to cook *yoga addict *newbie clean eater *adore travelling the world *aussie living in London *love life * LifeLoveTravelFood

2 Comments

  1. They look delicious! Your colleagues are very lucky people! I too work with only 20 people so I’m sure I’ll get brownie points for making these for them too 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *