Christmas is almost here, and I’m sure lots of you are baking Christmas goodies! I’ve been thinking of some Christmas dessert recipes for you and came up with this super easy nut-free, plant-based, raw, vegan snack.
These delights are packed full of Christmas flavors: orange, ginger, and nutmeg in a base of coconut and goji berries.
Goji berries are a great alternative to dates as they are very nutritious and packed full of antioxidants. The following are just some of the health benefits of goji berries:
- High in vitamin A, copper, selenium, riboflavin, iron, and vitamin C.
- High oxygen radical absorbance capacity (ORAC) score of 3,290.
- Improve energy levels, exercise performance, and overall feelings of well-being.
- High in fiber.
- Boost the immune system.
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Make them for snacks, appetizers, and desserts, and bring them to your next Christmas event; everyone will love them. The only equipment you need is a food processor.
Ingredients
- ¾ cup desiccated coconut (medium shred) blended into flour.
- ¾ cup desiccated coconut (medium shred).
- ¼ cup monk fruit, xylitol, or erythritol, powdered in a blender.
- 2 tablespoons golden flaxseed, ground.
- 1 teaspoon beet powder, optional for color.
- 1/8 teaspoon high mineral salt.
- ½ cup goji berries, soaked for 20 minutes.
- 3 tablespoons orange juice.
- 1 tablespoon coconut butter, melted.
- 1 teaspoon orange zest.
- 1 teaspoon ginger, grated.
- ¼ teaspoon nutmeg.
- 1 teaspoon vanilla extract or 8 drops vanilla medicine flower extract.
- 3 drops liquid stevia, alcohol-free.
Instructions
- Blend ¾ cups desiccated coconut in a high-speed blender to form flour.
- Add blended coconut and all dry ingredients to a food processor and process with an S blade until combined.
- Add remaining ingredients and process until batter reaches a dough consistency.
- Place extra medium-shred desiccated coconut in a blender and pulse until broken down but not a flour. This will be to roll the bites in.
- Place batter in a medium-sized bowl, roll into balls, and cover in white medium-shred coconut.
- Set in fridge for half an hour.
- Storage: Sealed container in fridge for 1 week.
Notes
- If batter is too dry and coconut won’t stick, dip bites in water and then cover with coconut.
- Have extra medium-shred coconut on hand to cover bites. Option to pulse in a food processor or blender to break it down for rolling.
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