Sweet Ideas for Holiday Entertaining
You have so much to do during the holidays. So why not save some time with these no-bake, healthy yet indulgent, sweet treats perfect for entertaining or gifting? Our “truffles” are somewhere between raw energy bar and cookie and are delicious and super easy to make. And our barks couldn’t be simpler–a few ingredients, a few minutes and you’re done. We’ve got the ingredients and ideas to make this year’s holiday sweet spread a cinch.
Toasted Almond Haystack Bark
This bark has great taste and texture and a look that says “holiday.”
Ingredients
• 2 cups semisweet chocolate melting wafers
• 1/2 cup Shredded Coconut
• 1/2 cup Raw Almonds(*toasted)
• 2 Tbsp room temperature almond butter (don’t use no-stir)
Directions
In a food processor, process toasted almonds until finely chopped. Set aside. Melt chocolate in microwave, in microwave safe bowl. Pour onto parchment paper and spread out until 1/8” to 1/4” thick. Drizzle almond butter onto chocolate and swipe knife through both to create decorative streaks. Sprinkle toasted almonds and coconut on top. Chill until hardened, then break up into roughly 2” pieces. How to Toast Almonds Evenly spread whole raw almonds in a skillet on medium heat. Stir every 30 seconds or so (to prevent burning) for 3-5 minutes, or until the almonds become fragrant. Let cool.
Festive Red & Green Bark
This is a classic fruit and nut bark, but minus any other candy. Get a dose of healthy and indulgent in each bite.
Ingredients
• 2 cups semisweet chocolate melting wafers
• 1/2 cup Raw Pistachio Kernels
• 1/2 cup Cranberries
Directions
Melt chocolate in microwave, in microwave safe bowl. Pour onto parchment paper and spread out until 1/8” to 1/4” thick. Sprinkle cranberries and pistachios on top. Chill until hardened then break up into roughly 2” pieces.
Citrusy Apricot & Almond Bark
A bark recipe that’s tart, bright, sweet and crunchy, all at the same time.
Ingredients
• 2 cups semisweet chocolate melting wafers
• 1/2 cup Sliced Almonds
• 1/2 cup Sun Sweetened Apricots
• 2 tsp orange zest
Directions
In a food processor, process apricots until finely chopped. Set aside. Melt chocolate in microwave, in microwave safe bowl. Pour onto parchment paper and spread out until 1/8” to 1/4” thick. Sprinkle almonds, apricots and zest on top. Chill until hardened then break up into roughly 2” pieces.
Citrusy Fruit & Nut Truffles
With their green color, dainty round shape and bright zestiness, these delicious “truffles” will be a healthy highlight of any hors d’oeuvres platter you place out for your holiday guests.
Ingredients
• 1/2 cup Raw Pistachio Kernels, divided into (2) 1/4 cup portions
• 3/4 cup Raw Almonds
• 6 Medium Medjool Dates
• 1/4 cup Cranberries
• 3 Tbsp freshly squeezed orange juice
• Zest of 1 large orange (or more to taste)
• Pinch of sea salt
Directions
In a food processor, process one of the 1/4 cups of pistachios until finely ground and spread out on a plate and set aside. Process remaining pistachios and the almonds until finely ground. Add the dates, orange zest, orange juice and salt and process until the mixture starts to clump. Add the cranberries and pulse a few times until you still have visible pieces of cranberry. Take 1 1/2 Tbsp of the mix and press it together in your hand until firm, then roll into balls about 1 1/2” in diameter. Roll in the finely ground pistachios and serve in a mini cupcake liner. Makes about 10 balls Based on recipe: “Orange, Cranberry Fruit and Nut Truffles (aka Sugar-Plums)” from gourmetinthekitchen.com
Glamorously Golden Truffles
Want some bling on your plate? These glamorously dressed fruit and nut “truffles” are ready to impress in the taste and the looks department.
Ingredients
• 2 cups Medium Walnut Pieces
• 1 1/2 cup Pitted Prunes
• 1/2 cup Sun Sweetened Apricots
• 1 tsp ground cinnamon
• 1 tsp orange zest
• 1/2 tsp ground nutmeg
• Pinch of sea salt
• Gold sanding sugar (for coating)
Directions
Place all ingredients, except sanding sugar, in food processor and process until finely chopped and mixture starts to clump. Take 1 1/2 Tbsp of the mix and press it together in your hand until firm, then roll into balls about 1 1/2” in diameter. Roll in the gold sanding sugar and serve in a mini cupcake liner. Makes about 20 balls Based on recipe: “Sparkly Sugar Plums for Christmas” from cupcakeproject.com
Pfeffernussey Truffles
Based loosely on the traditional German cookies, but with their own no-bake goodness, these “truffles” are full of flavor as well as homemade memories.
Ingredients
• 3/4 cup Raw Almonds
• 4 Medium Medjool Dates
• 1 Tbsp molasses
• 1 tsp orange zest
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp powdered ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp freshly ground black pepper
• About 1/4 cup powdered sugar (for coating)
Directions
Spread powdered sugar on a plate and set aside. In a food processor, process the almonds until finely ground. Add remaining ingredients and process until mixture starts to clump. Take 1 1/2 Tbsp of the mix and press it together in your hand until firm, then roll into balls about 1 1/2” in diameter. Roll in powdered sugar and serve in a mini cupcake liner. Makes about 10-12 balls
