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 flavours – 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. These 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
  • Improves energy levels, exercise performance and overall feelings of well-being
  • High in fiber
  • Boosts immune system

These delights are completely nut-free and and only take 30 minutes to prepare and done right away.

Make them for snacks, appetizers, desserts and bring them to your next Christmas event, everyone will love them.

  • Food Processor
  • 3/4 cup desiccated coconut (medium shred) blended into a flour
  • 3/4 cup desiccated coconut (medium shred)
  • 1/4 cup lakanto or xylitol or erythritol, powdered in a blender
  • 2 tbsp golden flax seed, ground
  • tsp beet powder, optional for color
  • 1/8 tsp high mineral salt
  • 1/2 cup goji berries, soaked for 20 minutes
  • 3 tbsp orange juice
  • tbsp coconut butter, melted
  • tsp orange zest
  • tsp ginger, grated
  • 1/4 tsp nutmeg
  • tsp vanilla extract or 8 drops vanilla medicine flower extract
  • drops liquid stevia, alcohol free
  • Blend 3/4 cups desiccated coconut in a high speed blender to form a flour.
  • Add blended coconut and all dry ingredients in 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 hour.
  • Storage: Sealed container in fridge for 1 week.
  • If batter is too dry and coconut won’t stick, dip bite in water and then cover in 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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Crystal Bonnet

Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen, which led her to train at industry-leading Culinary schools: PlantLab (formerly Matthew Kenney) and Pure Joy Academy. Also, a graduate of plant-based and raw food nutrition programs, she knows the importance of teaching not only the culinary aspect but also nutrition of living foods. Crystal believes her students should be given as much knowledge as necessary to gain a full understanding of raw foods and their health benefits. Crystal’s extensive knowledge of the plant-based culinary industry has led her to develop unique plant-based menus for new restaurants, catered multiple health retreats within Canada and Europe and even started her own professional raw chocolate and dessert business. She believes everyone should have the knowledge and skills to incorporate healthy food alternatives into their lifestyle.

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