1 cup rice bubbles or cornflakes
1 cup desiccated coconut
1/4 cup coconut sugar
1 cup mixed dried fruit (fruit cake mixture) and sliced almonds
100 g red and/or green glace cherries
150g coconut oil
100g cacao butter
Grind the desiccated coconut for 1 minute on speed 9 so it becomes quite liquid and smooth. Set aside.
Chop the cacao butter into small chunks and place in the bowl with the coconut oil. Melt at 37 degrees for 5 minutes or so until it is melted and smooth – takes longer if the chunks are bigger to start.
Add the coconut sugar and mix for 30 second s on speed 5 so it is all incorporated.
Place all the other ingredients into the bowl, including the reserved ground coconut. Mix reverse, speed 3 for about 10 seconds until it is all mixed together.
Press into a 20×30 sponge roll pan. Refrigerate for several hours and cut into squares, diamonds, or even Christmas shapes when cold.
I’ve always loved that White Christmas treat with kremelta and milk powder and glace cherries! Now that I am dairy free and trying to not eat so much sugar, that’s something I’ll miss this Christmas!
So, a dairy free, gluten free, slightly less unhealthy version of White Christmas!
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