in | 16 Nov 2017

DIY: Healthy Holiday Treats

Over the holidays, we just want to eat, drink, be merry, without worrying too much about sugar spikes or crashes. With a few adaptions that take a naughty treat to treating your body right, you don't have to miss out on any indulging.


In stores, this November, we brought back the much beloved Superklaas smoothie special, with banana, coconut, chia seeds, almonds, maca root and allspice. Secret tip: adding a ginger shot will make it taste like the most delicious, good for you gingerbread in a cup. And next month, in December, we will surprise you with a new mouthwatering Christmas smoothie special that will be sure to not only taste amazing, but also provide you with tons of vitamins to get you healthy through the winter. 


Here are three other healthy takes on your all time favorite winter recipes. Who knew there’s even a hack for eggnog.


Vegan Pepernoten by Rens Kroes



140 g dates, pitted

40 g coconut blossom sugar

2 tsp aluminum-free baking powder

2 tsp speculaas spices (recipe: see topping) or all-spice

a pinch of sea salt

125 g spelt flour, preferably whole grain

50 g coconut oil, melted

a splash of water



Soak the dates in water for 15 minutes. Preheat the oven to 160°C. Combine the coconut blossom sugar, baking powder, spices, sea salt and spelt flour in a bowl and add the coconut oil. Knead into a dough. Drain the dates in a sieve and then chop coarsely. Put the chopped dates and a splash of water into the blender and process until finely mixed. If the dates stick to the sides of the blender, stop the blender every so often to scrape down the sides using a spatula. Combine the sticky date mixture with the dry dough and knead by hand until a soft, cohesive dough has formed. Shape it into a large ball. Pinch small amounts of dough off and roll them into smaller balls. Lay them on the parchment-lined baking sheet and repeat until the dough has been used up or about 50 have been placed on the baking sheet. Bake for about 25 minutes in the preheated oven. Keep your eye on them to make sure that they don’t get too dark, as every oven is different. Allow to cool.

Raw Vegan 'Egg'-Nog Icecream by Sarah Britton from My New Roots



2 heaping cups / 300g cashews

2 ripe bananas

1 vanilla bean

1/8 tsp. sea salt

1/2 cup / 125ml maple syrup

1 tsp. freshly-squeezed lemon juice

1 tsp. freshly grated nutmeg, to taste

1/4 tsp. ground cinnamon, to taste


Soak cashews for a minimum of 4 hours or overnight. Drain, rinse well and place in a blender (a high-speed blender is recommended) with all other ingredients. Blend on high until completely smooth. Taste and adjust spices to suit your taste. Pour mixture into a metal or glass container and place in the freezer to set, for at least 4 hours. Once frozen, place plastic wrap directly on top of ice cream to prevent it from absorbing any other flavours in the freezer. Let thaw 15-20 minutes before serving so that it is easy to scoop. Enjoy! 



Dark Chocolate Salted Clementines by Hemsley + Hemsley


100g bar of dark chocolate - find the highest percentage organic dark chocolate you can

6 clementines

flaked sea salt



Line a baking tray with parchment paper. Melt the chocolate in a glass or stainless steel bowl over a pan of water on a low heat. Make sure the water does not touch the bottom of the bowl and do not allow the water to boil or simmer, you may have to keep removing from the heat. While the chocolate is melting, peel clementines and pull apart segments. Remove any loose pieces of white pith. When the chocolate has almost melted, take the bowl off the pan. Dip half of each segment in the melted chocolate, lay them on their backs and put in the fridge to set (or freezer if you are in a rush!). It will take up to an hour in the fridge. When ready to serve, lay on a pretty plate and lightly sprinkle with a little sea salt.