At this time of year temptation is high with all the sweet treats around. So Ive put together my 5 favourite go to recipes.

By using warm spice mixes such as ginger and nutmeg, you can add festive and familiar flavours without additional sugar. These healthy Christmas treats are great to make with the kids as well and easy to wrap up as gifts for neighbours and friends.

Dark Chocolate peppermint bites.

Ingredients.

• 250 grams dark chocolate, chopped.
• 2/3 cup cream.
• 2 tbsp butter, melted.
• 1 tsp peppermint.

Method.

• Combine heavy cream and butter in a small saucepan. Bring to a boil.
• In the mean time, place chopped chocolate in a heat proof bowl.
• Pour the hot cream and butter mixture over the chocolate. Let it sit for 1 minute then mix with a spatula to combine. Add peppermint extract and stir to combine.
• Cover and refrigerate for 2 hours.
• Remove the chocolate ganache from the fridge and let it sit for 10 minutes.
• Using a tablespoon, scoop out chocolate and press into moulds or mini cupcake tins, remove straight away and store in freezer.

Almond and Cinnamon Star cookies.

Ingredients.

• 1¾ cups of freshly ground almonds.
• ¾ cup of coconut sugar.
• 1 tablespoon of ground chia seeds.
• 2 tsp cinnamon.
• 2 tbsp of cold water.
• 1 tbsp maple syrup.
• 1 tsp vanilla.

Method.

• Start by grinding the almonds into a flour if you are using whole almonds.
• Place the ground chia seeds and the water into a small bowl. Whisk together with a fork and set aside to thicken for about 10 minutes.
• Place the coconut sugar, ground almonds, cinnamon and vanilla into a food processor, and mix.
• Add the chia-mix and maple syrup and combine everything for about 30 seconds until a sticky dough forms. If the dough is crumbly, and not sticky, add a teaspoon of cold water.
• Pre-heat the oven to 160°C.
• Roll the dough out between two pieces of baking paper. Make sure not to roll it out too thin - it should be around 5 mm thick. Using star shaped cutters, cut out about 30 stars.
• Place the cinnamon stars on a baking tray lined with baking paper and bake for 8-10 minutes until golden brown. Let the cookies cool for a few minutes until transferring them to a cooling rack.
• Tip: Store the Almond and Cinnamon Christmas Cookies in an airtight container at room temperature for the best result.

Chocolate quinoa bark.

Ingredients.

• 1/2 cup uncooked quinoa.
• 200 grams dark 70% chocolate, finely chopped.
• 1 teaspoon rock salt.

Method.

• toast the quinoa in a frying pan for about 5 minutes stirring constantly, and set aside.
• melt the chocolate, and pour over the quinoa, and mix until combined.
• pour into a baking tray and sprinkle over the salt.
• freeze for at least two hours before serving.

Gingerbread cups with cream cheese frosting.

Ingredients.

• 1 cup butter, softened.
• ¼ cup coconut sugar.
• 1 tbsp golden syrup.
• 1 large egg.
• 2 cups flour, sifted.
• 2 tsp each cinnamon, ginger.
• 1 tsp each all spice, baking soda.
• ¼ tsp salt.
• 100 grams cream cheese.
• ½ cup 1cing sugar.

Method.

• Reheat the oven to 180°C and grease a non-stick mini muffin pan with cooking spray.
• Cream together the butter, brown sugar, then add in the egg until well combined. Add the flour, cinnamon, ginger, allspice, salt and baking soda and beat just until combined.
• Break off 1-tablespoon pieces of dough and roll them into balls.
• Place the cookie dough balls in the muffin pan then make an indentation by pushing your thumb into the center of the cookie dough balls.
• Bake the cookie cups for about 10 minutes until they’re lightly browned around the edges. Remove them from the oven and let them cool completely in the muffin pan.
• Beat the cream cheese until it’s smooth. Add the butter and vanilla extract and beat until well combined. Add the icing sugar and beat until it’s thick and creamy.
• Once the cookie cups have cooled completely, slather or pipe the frosting on top of each cookie cup.

Chocolate Mousse.

Ingredients.

• 2 ½ cups milk.
• ¼ cup cacao powder.
• 3 tbsp corn-starch.
• 100gram chocolate (dark is best).
• 1 tsp salt.

Ingredients.

• Heat the 2 cups milk in a saucepan with the salt, cacao powder.
• Meanwhile, whisk the corn-starch and 1/2 cup milk in a small bowl until dissolved.
• When the 2 cups milk are warm, add the corn-starch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat.
• Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight.