Recipes

Crimbo Cranberry, Pistachio and Tahini Trees

by Eleanor Cullen on Nov 19, 2020

Healthy and Raw Christmas Treats for Kids

A Healthy and Raw Christmas Treat for Kids: Crimbo Cranberry, Pistachio and Tahini Trees

With the rising popularity of nutritious festive treats in general, we wanted to wanted to explore this emerging trend further and have developed our very own version of the ultimate healthy and raw Christmas treat for your kids.

And the result is nothing short of irresistible. This treat has quickly become one of our favourite healthy options for this Christmas season, because itā€™s no-bake, can be portioned to various belly sizes and gives you creative freedom when it comes to decorating.

Our Crimbo Cranberry, Pistachio and Tahini Trees are a genuine flavour explosion with the savoury goodness of Tahini, the nutty texture of cashews and pistachios, and the richness of cacao.

Serve these taste bombs as a healthy, raw Christmas snack that will treat both growing and grown up bellies to nutrient-rich festive flavours.

Itā€™s never too late to introduce your toddler to the joys of healthy eating. And our raw Crimbo Cranberry, Pistachio and Tahini Trees are a fun introduction to the joys of healthy snacking with flavours and textures they mightnā€™t have tried before. And if you dish them up on our We Might Be Tiny Stickie Plates, theyā€™ll love you even more. Best of all? You can let your dishwasher take care of business for you once your tiny human is done.

Ready to craft your first no-bake flavour explosion? Letā€™s explore what it takes to shape your first lot of Crimbo Cranberry, Pistachio and Tahini Trees.

Makes 12 medium size trees
Prep 30 minutes

Ingredients

Base:Ā 

  • 225 g (2 cups) cashews
  • 60 g (1 cup) desiccated coconut
  • 125 ml (Ā½ cup) maple syrup
  • 50 g (Ā½ cup) cacao powder
  • Ā½ tsp sea salt
  • 75 g (1/3 cup) tahini
  • 1 tsp vanilla extract
  • 25 g (Ā¼ cup) pistachios (plus extra for topping)
  • 30 g (Ā¼ cup) cranberries (plus extra for topping)
  • 5 g (Ā½ tbsp) coconut chips, roughly chopped

Chocolate Butter Topping:

  • 125 ml (Ā½ cup) maple syrup
  • 60 ml (Ā¼ cup) coconut oil, melted
  • 50 g (Ā½ cup) cacao powder
  • 1 tbsp tahini

Method

Place all the base ingredients, except the pistachios, cranberries, and coconut chips into a high-speed food processor and blitz for a couple of minutes.

Add in the pistachios and cranberries and mix for a couple of seconds or just long enough to combine without chopping too finely.

Using your hands or a spoon, press the base mixture into a tin lined with parchment paper. Allow to cool down in freezer while making the chocolate butter topping.

In a bowl, combine all the topping ingredients until smooth. Remove the base from the freezer and pour the butter topping on top. Roughly chop the additional pistachios and cranberries and sprinkle over the top along with the coconut chips.

Return to the freezer and allow to set for at least one hour. With a sharp knife cut into tree shapes.

Store in fridge or freezer depending on how soft you like to serve it.

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