"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Sugar-free White Christmas

Photo by: Milena from the Orange Pantry
  • servings
  • Total -
Photo by: Milena from the Orange Pantry

Take these sugar free coconut treats to christmas and you will impress the entire family.  

Servings:

Ingredients

  • 2 1/2 cups coconut butter.
  • 1 1/4 cup coconut milk.
  • 1 vanilla bean, seeds scraped.
  • 1 tablespoon of rice malt syrup.
  • 1/2 cup desiccated coconut.
  • 1 cup macadamia nuts, roughly chopped.
  • 1 cup pistachios.
  • 1 cup frozen raspberries (keep in freezer until ready to use).

Directions

1. Line a 20cm square slice tin with baking paper. Melt the coconut butter in a bowl over hot water until it has completely turned to liquid.
2. Place the coconut butter in a food processor. Add the coconut milk, vanilla, syrup, and coconut until well combined. It is important to work quickly here, because you do not want the coconut butter to start solidifying. It is easier to stir through the dry ingredients when it is still runny. Stir in the macadamia nuts and pistachios. Gently fold in the frozen raspberries.
3. Pour mixture into prepared tin. Place the tray in the freezer for 3-4 hours.
4. Use the baking paper to lift the White Christmas out of the tin and slice into squares (about 20). These are best stored in the freezer.
Note: You can eat them directly from the freezer or you can place them in the fridge for 30 minutes before serving to allow the raspberries to soften a little.


Take these sugar free coconut treats to christmas and you will impress the entire family.

Ingredients

  • 2 1/2 cups coconut butter.
  • 1 1/4 cup coconut milk.
  • 1 vanilla bean, seeds scraped.
  • 1 tablespoon of rice malt syrup.
  • 1/2 cup desiccated coconut.
  • 1 cup macadamia nuts, roughly chopped.
  • 1 cup pistachios.
  • 1 cup frozen raspberries (keep in freezer until ready to use).

Directions

1. Line a 20cm square slice tin with baking paper. Melt the coconut butter in a bowl over hot water until it has completely turned to liquid.
2. Place the coconut butter in a food processor. Add the coconut milk, vanilla, syrup, and coconut until well combined. It is important to work quickly here, because you do not want the coconut butter to start solidifying. It is easier to stir through the dry ingredients when it is still runny. Stir in the macadamia nuts and pistachios. Gently fold in the frozen raspberries.
3. Pour mixture into prepared tin. Place the tray in the freezer for 3-4 hours.
4. Use the baking paper to lift the White Christmas out of the tin and slice into squares (about 20). These are best stored in the freezer.
Note: You can eat them directly from the freezer or you can place them in the fridge for 30 minutes before serving to allow the raspberries to soften a little.