These 'gifts' make a lovely edible decoration for Christmas. They are also vegan and gluten free.
1 person made this
Makes: 12 pieces
70g whole unpeeled almonds
12 stoned dates
70g dried cranberries
3 tablespoons coconut oil, melted
175g dessicated coconut
For the decoration
red food colouring
snowflakes or other sugar decorations
Buy ingredients online
Add to trolley
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Directions Preparation:45min › Extra time:30min freezing › Ready in:1hour15min
Toast almonds and cashews in a dry pan. Set aside to cool.
Coarsely chop almonds and cashews in a food processor. Add dates and coconut oil; pulse again to combine ingredients but be careful not to turn it into a paste.
Transfer to a bowl and add the dessicated coconut. Mix well.
Line a rectangular baking dish with baking paper and tip the mixture into it. Flatten with a spatula and place in the freezer till hardened, about 30 minutes.
Unmould and cut into squares.
Mix icing sugar with just enough lemon juice to make a very thick icing. Add a few drops of food colouring and stir well. Place into a piping bag with a fine nozzle and pipe a 'ribbon' onto each square. Add snowflakes or other sugar decorations if desired. Set aside until the icing is completely hardened.
Put on small plates on the table or napkins for a festive Christmas table decoration.