Festive food is so much fun! I love getting into the Christmas spirit in the kitchen (Mariah Carey’s Christmas CD blasting!) but unfortunately for me this year, I’m on site right up until Christmas so I won’t get to prepare anything exciting. I did get a chance last month to premake some really tasty spiced mango chutney to go with our Christmas ham but me being the goof I am, I forgot to upload the photo’s onto my computer before I headed back to the island, so I will have to post the recipe after Christmas – which is ok because I know how many families end up eating ham for days and days after Christmas!
So nothing festive created by me just yet BUT last year I made cute little strawberry santa’s (very similar to those below) and posted them to my Instagram account and peeps went crazy over them! So, today I got busy on Pintrest and found a bunch of variations for you. These are all promising crowd pleasers!
Note: All images were found on Pintrest and are not my own. If anybody wishes for me to remove these from my blog please let me know and I will be more than happy as I don’t want to offend anyone.
To make the santa’s above all you need to do it chop the stems off your strawberries (keep in the freezer and use in your next smooth, leaves and all) so you have a flat base, then cut the top off to make your hat. Using a piping bag (if you don’t have a piping bag, simply cut the corner off a zip lock back or plastic lunch bag) add a little fresh whipped cream and pop your hat back on, then add some cream buttons. For the eyes you can either use raw cacao nibs or a small dob of dark chocolate (cut a super small hole in another zip lock bag and use melted dark chocolate).
Make yourself some bite size paleo or sugar free brownies. You might like the recipe below which I adapted from one I found on JaimeOliver.com Alternatively you could try this IQS-friendly recipe (fructose free). Atop with christmas hats as shown.
Date Sweetened Brownies
- 200 grams Lindt 90% Dark chocolate
- ½ teaspoon baking soda
- 200 grams pitted dates (about 10 dates)
- 3 free range eggs
- ¼ cup coconut oil, melted
- 1 tablespoon vanilla extract
- In a food processor, pulse chocolate and baking soda until texture of coarse sand
- Pulse in dates, then eggs, coconut oil and vanilla
- Transfer batter into a 20 x 20 centimeter baking dish
- Bake at 180°C/350°F for 26-30 minutes
- Cool for 1.5 hour
- Atop with strawberry Santa hats and enjoy!
Santa hats on a stick! It doesn’t get much easier than 2 ingredients! If you would prefer to try a dairy free cream, check out this clever recipe from my friend Jenine over at Foodness.com To keep your sticks upright stick them into a slab of fresh watermelon which can be served with your Santa hats once your ready to eat them.
These little guys will take a bit more effort but are clearly worth it! Use the same instructions as the santa’s up top but add a beard and use shredded coconut for the rustic look. Dark chocolate disks will work perfectly for the base and the flavour combination will be spot on!
Do you have any more clever ideas for festive finger food? Share below.