As time goes on and new research comes to light, we are becoming more and more aware of the damaging effects of excess sugar consumption. Christmas is particularly a time where we are encouraged by friends, family and even work colleagues to eat (or drink) more sugary delights.
What is not so "delightful" is the consequences to our health as we age and that includes hormonal issues, cognitive dysfunction and much more!
I am not saying that I myself have not indulged (I most certainly have) but as I learn more about health and the effects of sugar and all things that contain sugar, I want to make more conscious choices when it comes to special occasion indulgences.
Technically, if you want this white christmas recipe to be on the even lower end of the low GI (glycemic index) spectrum to help keep blood sugar more balanced, you would probably want to swap out the rice bubbles for more coconut and more nuts?
I won't go too much into the negative health effects of sugar here but in the new year, I plan to talk much more about what I've been learning - especially regarding hormone health, brain health and perimenopause - even our skin!
So please enjoy this low-sugar version (in moderation), remember, it is still a sweet treat, we still need to be mindful around low-sugar options too. 😊
Note: I used the Noshu brand of white chocolate buds, these are 95% sugar-free. You could use an equivalent if you can't find these. I found them in Woolies but Coles have them too. Be warned though, they are NOT cheap! It cost me over $20 in white Noshu chocolate buds. If you don't care about the sugar factor or the Noshu ones aren't within your budget, opt for the cheapest option.
Low-sugar White Christmas Recipe
- Noshu white chocolate buds* x 4 (150g bag)
- 3 tbsp of Perfect Organic Coconut Oil
- 1 1/2 cups of rice bubbles/rice crispies
- 1 cup of low-sugar dried cranberries (craisins)
- 120g of slivered almonds (toasted)
- 120g of shelled pistachios (toasted)
- 1 cup (about 90g) of desiccated coconut (toasted)
- 2 scoops of Perfect Hydrolyzed Collagen
- The first step is to toast your nuts. You do so by pre-heating your oven to 160c and lining a couple of baking trays with baking paper
- Spread out the nuts etc. evenly and toast for 10 mins and then give a stir or shake and toast for another 10 minutes
- Allow the nuts and coconut to cool completely
- In your double-boiler (a glass Pyrex bowl over a saucepan with 1/3 water), melt down your chocolate until completely smooth
- Add the coconut oil and stir again until oil and chocolate have combined
- Add the cooled nuts and coconut as well as the collagen and cranberries to the melted chocolate mixture and stir until well-combined
- Spread this mixture out into a lined brownie tin (or in my case this time, a tart dish)
- Cover with a layer of baking paper and a layer of alfoil to secure and pop into the fridge overnight.
- the next day, take out of the fridge and remove from the tin and cut up into slices or bite-sized pieces
Note: this is quite rich, so a little goes a long way! I recommend the bite-sized pieces. 😊
*Use a cheaper alternative if this is not suitable for you.