From classic treats to modern twists, these recipes ensure guilt-free celebrations.
Join the Christmas dessert recipes.
This Christmas, enjoy these healthy, festive recipes that balance indulgence with nutrition. From classic treats to modern twists, these recipes ensure guilt-free celebrations.
Madeleines Directed by Chef Mahesh Pal Singh, Head Chocolatier at SMOOR
Delicate French Butter Cake with almonds, lemon and brown butter.
Ingredients:
- 107g flour, 2g baking powder, 128g sugar, 131g almond powder, 0.5g lemon juice, 268g egg white, 257g butter, 107g honey.
Instructions:
- Mix the egg whites with the sugar; Add almond powder, zest, flour, and baking powder.
- Add brown butter mixed with honey. Refrigerate the batter for 24 hours.
- Bake until golden.
Christmas pudding Directed by Chef Mahesh Pal Singh, Head Chocolatier at SMOOR
A rich, spicy dessert with hints of raisins, currants and Guinness.
Ingredients:
- 167 grams of butter, 100 grams of brown sugar, 2 eggs, 67 grams of flour, 28 grams of almond powder, 45 grams of biscuit crumbs, 56 grams of bread crumbs, 167 grams of salt, 112 grams of raisins, 167 grams of currants, 33 grams of oranges, 5 g orange, 5 g black pepper, 1 g nutmeg, 1 g lemon zest, 28 g Guinness Beer.
Instructions:
- Combine wet and dry ingredients. Add the soaked fruit to the beer.
- Transfer to a mold and bake at 145°C for 30 minutes.
Crispy Walnut Date Rolls Recipe Chef Magna from Chili Walnut
Naturally sweet, air-fried rolls with a walnut-cheese-date filling.
Ingredients:
- 150g toasted walnuts, 100g paneer, 10-12 dates, spring roll sheets, flour, oil, honey.
Instructions:
- Mix walnuts, cheese and dates. Fill the roll with the celery and seal.
- Air fry at 180°C for 16-18 minutes. Add honey and serve.
Pecan Peppermint Bark Food blogger Liz Moody on behalf of American Pecans
Crunchy crust with pecans and cracked peppermint.
Ingredients:
- 1 cup pecans, 1/4 cup maple syrup, 3/4 cup crushed candy canes, 16 oz chocolate.
Instructions:
- Toasted pecans with maple syrup. Spread the melted chocolate on the parchment.
- Top with pecans and candy canes. Let cool and break into pieces.
Avocado Chocolate Yule Log Prescription bChef Bursti at the World Avocado Organization
A vegan yule log with avocado and dark chocolate.
Ingredients:
- Sponge: 4 eggs, 100 grams of flour, 100 grams of sugar.
- Filling: 2 avocados, 30 grams of cocoa, 100 grams of icing sugar, 100 grams of dark chocolate, 45 grams of cream.
- Topping: 250g dark chocolate, 250ml whipping cream.
Instructions:
- Cook the sponge. Prepare the filling with mashed avocado, cocoa and melted chocolate.
- Assemble and frost with ganache.
Flavomin Streusylcochin instruction By Chef Neha in Chile
German plum crumb cake with prunes and oats.
Ingredients:
- Base: 180g flour, 30g sugar, 1 tsp baking powder, 8g yeast, 100ml milk, 35g butter.
- Streusel: 50 grams of flour, 35 grams of sugar, 1 teaspoon of cinnamon, 35 grams of butter, 4 slices, 1/3 cup of oats.
Instructions:
- Prepare the dough. Arrange berries on top, sprinkle with streusel.
- Bake at 180°C for 40 minutes.
Almond and Fresh Fruit Torte instruction By Chef Ajay Chopra at Australian Almonds
A light, layered dessert with almond meringue, cream and fruit.
Ingredients:
- Torte: 6 egg whites, 1⅓ cup sugar, 1½ cups almond meal, 1 tablespoon vinegar.
- Filling: 500 ml cream, ½ cup icing sugar, 3 bananas, strawberries, kiwi.
Instructions:
- Bake the almond meringue layers. Whipped cream with sugar.
- Assemble the layers with the cream, fruit and ganache. Cool before serving.
Christmas Fruit Cake Directed by Chef Mahesh Pal Singh, Head Chocolatier at SMOOR
A classic, spiced cake with a buttery base and mixed fruit.
Ingredients:
- 174g butter, 73g caster sugar, 131g brown sugar, 4g vanilla essence, 164g eggs, spices (cinnamon, cloves, cardamom), 203g flour, 247g mixed fruit.
Instructions:
- Beat the butter, sugar, and eggs. Add dry ingredients and fruit.
- Bake at 160°C for 35-40 minutes.