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Fearne Cotton's guilt-free Christmas treats

She's one of the most beloved TV and radio presenters, but with her partying days well and truly behind her, Fearne Cotton now enjoys a quieter kind of life as a busy mum and keen baker.

After the success of her first cookbook, Cook Happy Cook Healthy, Fearne is back to whip us up some guilt-free festive treats.

Christmas Pudding Energy Balls

Makes 8 balls

Ingredients

For the balls:

100g raisins40g dried cranberries1 tablespoon room temp coconut oil ( soft not melted)Splash almond essence2 tsp mixed spice40 g almonds

For the topping:

100g cashews 60g room temp coconut oil3 tablespoons oat milkDash vanilla1 table spoon set honey

Mint leaves and dried cranberries, to decorate

Method

  • To make the balls, blend together the raisins, dried cranberries, coconut oil, almond essence, mixed spice and almonds. Blend until smooth enough to roll in to balls – this quantity should make 8 balls.

  • To make the topping, soak 100g cashews overnight in water.

  • Drain, and then blend with the coconut oil, oat milk, vanilla and honey. You need a really good blender for this - keep scraping down the sides and leave it running for a good few minutes so it's completely smooth and creamy with no bits or lumps, but not too runny.

  • Spoon the topping in blobs on top of each ball then pop them in the fridge for 30 minutes to firm up.

  • Add one dried cranberry and a slice of mint leaf on top of each ball.

Chocolate Toffee Truffles

Makes 12-14 truffles

Ingredients

12 unsulphured dried apricots40g raw almonds1.5 tbsp almond butter2 tbsp coconut oil

For the chocolate coating:

80g dark chocolate (minimum 70% cocoa solids)Sunflower oil for greasingEdible glitter, for sprinkling (optional)

*These keep well in an airtight container in the fridge for up to a week

Method

  • Grease a plate with a few drops of sunflower oil and set aside.

  • Put the dried apricots, almonds, almond butter and coconut oil in the bowl or a food processor and blitz until the mixture forms a paste that sticks together when you press it between your fingers.

  • Shape the mixture into 12 – 14 ball (roughly one heaped teaspoon for each ball)

  • Transfer the balls to the greased plate, cover with clingfilm and place in the freezer for 15 minutes.

  • Meanwhile, melt the dark chocolate in a heatproof bowl set over barely simmering water.

  • Remove the balls from the freezer and, using a cocktail stick, dip the balls, one at a time, into the chocolate until they are completely covered.

  • Carefully place them back onto the greased plate and return the freezer for a further 10 minutes until set.

  • Remove the balls to the freezer, give them a second coating of chocolate and return to the plate.

  • Chill for 1 hour to set.

Serve piled in little bowls and dust with edible glitter for a Christmassy twist!

Recipes taken from

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