Christmas sweet treats needn’t be packed with refined sugar. You can get crafty in the kitchen and whip up a batch of these sugar free oat and nut snowballs in no time at all.
Sugar Free Oat and Nut Snowballs
Christmas treats are always thought to be super calorific and packed with refined sugar. Not so these sugar free oat and nut snowballs, they have mejool dates and just a little bit of honey in there to sweeten them and no white sugar at all.
It’s all in the spices when it comes to the taste of these lovely little bites, I’ve used ground ginger and ground cinnamon for a traditional Christmas taste. Those two spices just sing when they come together!
What do you need?
Porridge oats, crushed mixed nuts, medjool dates, runny honey, ground cinnamon and ground ginger and desiccated coconut to roll them in.
How to make these oat and nut snowballs;
This really is simplicity itself, the only cooking involved is just toasting the nuts and that’s really just a bit of kitchen crafting. Once that is done you could get the kids to do to make these as gifts for family or friends.
Just put everything (apart from the coconut) in your food processor and whazz it to a paste.
Pull off small balls about the size of a marble and roll in damp hands the roll these in the desiccated coconut. Chill in the fridge for half an hour.
How much will this recipe make?
This recipe will make about 20 snowballs.
How long will these keep?
They will keep in a sealed container for up to a week.
So there you are, another great foodie gift idea, this one is from my Naughty & Nice Edible Gifts For Christmas eBook which has over 50 super easy recipes in there for making Christmas giving a breeze.
If you try this recipe then do please leave a comment/rating below. I love hearing from readers and reply to everyone just as fast as I can. Don’t want to miss any Larder Love, then follow me on Instagram and Facebook and sign up to my weekly newsletter too.
SUGAR FREE OAT AND NUT SNOWBALLS
- 2 tbsp mixed nuts crushed
- 2 tbsp porridge oats
- 2 medjool dates chopped
- 1 tbsp runny honey
- pinch ground cinnamon
- pinch ground ginger
- 3 tbsp desiccated coconut
- toast the nuts in a dry pan till golden and aromatic, 1 minute
- Whazz all ingredients (apart from the coconut) in food processor to form a paste
- Pull off pieces to make marble sized balls and roll in damp hands
- Roll in desiccated coconut and chill half an hour in fridge
- This makes about 2 snowballs that will keep for a week
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