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