White Christmas is traditionally made with copha (like the stuff you would put into chocolate crackles), icing sugar and dried / glace fruit. We have improved the nutritional quality of our version slightly and jazzed it up a little, to make it even more delicious than the original, without overloading on sugar!
It is a great option when you are asked to bring a plate and is super easy to make that even the kids can’t get it wrong!
If you try our White Christmas make sure to take a photo and tag us on Instagram!
1 cup virgin coconut oil
½ cup milk powder (sub coconut milk powder for dairy free)
¼ cup maple syrup
Pinch of salt
1 tsp vanilla
1 cup Tart Cherries or Dried Cranberries
1 cup shredded coconut
2 cups rice puffs (or Kelloggs Rice Bubbles)
1 cup raw pistachios
Combine all dry ingredients in a large bowl.
Melt coconut oil / cacao butter over low heat.
Pour into dry mixture and mix to combine.
Pour into a baking paper tray lined square 20-22cm cake tin and press down firmly with spatula.
Refrigerate for 2 hours.
Remove White Christmas from tin and cut into 4cm x 4cm pieces.
Keep in the refrigerator until serving (as coconut oil has a low melting point).