Paleo | Gluten free | Vegan | Dairy Free
Prep: 20 minutes
Cook time: 2 hours, 5 minutes
Serves: 20-30 bite size pieces
Making white Christmas is an Aussie Christmas tradition! Although, often packed with added sugars and not suitable for some dietary requirements. We’ve updated the recipe to include healthy fats, some protein and fibre. It will still satisfy your sweet tooth, and maybe even surprise everyone at Christmas lunch!
Fats, protein and fibre are the perfect combination for satiety. Nuts are the perfect edition to any diet to increase prebiotic fibre, vitamins, minerals, protein and healthy fats. Pistachios in comparison to other nuts, have a lower carbohydrate, and fat content but are richer in dietary, soluble and insoluble fibre. Pistachios are also a good source of protein and contain significant amounts of minerals such as magnesium, calcium, potassium and phosphorous. Vitamin A, E, C, B group vitamins, and K and plant chemicals are also relatively high.
Vitamin E is a potent antioxidant that is extremely important to protect our cell membranes from free radical toxins in the body. It is also a major regulator of glutathione, our major antioxidant within the body.
The diversity of macronutrients and micronutrients and plant chemicals classifies pistachios as potentially one of the more health promoting foods.
- ½ x cup OWN coconut chips
- ½ x cup OWN macadamia nuts
- 1/3 x cup OWN pistachios
- ¾ x cup OWN cacao butter
- 1 x cup ABC spread
- 1/3 x cup goji berries
- 1/3 x cup sour cherries
- ¼ x cup maple syrup
- 2 x tsp. vanilla
- 4 x raspberry Pana white chocolate blocks chopped into
- On a chopping board, roughly chop macadamias and pistachios.
- In a pan over medium heat toast coconut and macadamias lightly, till they begin to turn light brown.
- Over medium/low heat in a saucepan melt and combine the cacao butter and ABC spread. Continue stirring with a whisk to ensure all the ABC butter has broken up and combined thoroughly.
- Remove from the stove, and add in maple syrup and vanilla and allow to cool.
- In the meantime, in a lined baking dish add the toasted coconut, macadamias, pistachios, goji berries, sour cherries and PANA organic, raspberry white chocolate (saving a little to sprinkle on the top) and mix around to ensure they’re distributed evenly.
- Pour over the cacao butter mixture and pop into the freezer to set for 2 hours.
- Once set (it will appear solid), chop into bite size pieces and try not to eat the whole lot at once.
Recipe by Bridget Hunt