Her Unique Glow

MAKES 6

MINCEMEAT:

• 50g Dried Apricots
• 70g Raisins
• Juice of 1 Lemon
• 2tbsp Maple Syrup
• 1tsp Cinnamon
• 1/4tsp Ground Allspice

COOKIES:

• 100g Self-raising Flour
• 75g Plain Flour
• 100g Low Fat Yogurt
• 60ml Maple Syrup
• 1tbsp Almond Butter
• 1/2tsp Ground Ginger
• 1/2tsp Cinnamon
• Pinch of Nutmeg

CREAM CHEESE:

• 50g Cream Cheese
• 1tsp Stevia
• 1/4tsp Cinnamon
• Pinch of Ground Ginger

method:

1. Finely dice the dried apricots and place all the ingredients for the mincemeat in a saucepan and cook on a low heat for 5 minutes until warm and fragrant. Leave the mixture to one side to cool.
2. Pre-heat the oven to 180°C (160°C fan) and line a baking tray with grease proof paper. Mix all the ingredients together for the cookies to create a dough. Roll the dough out until it’s the thickness of a £1 coin. Cut 12 x 6cm circles from the dough and place them on the baking tray. Bake them for 12 minutes until golden brown.
3. Mix all the ingredients together for the cream cheese frosting.
4. To make the cookie sandwiches, spread a little of the cream cheese over a cookie. Top with a tsp of mincemeat and place another cookie on top. Decorate with a little more cream cheese frosting.
5. Store the excess mincemeat in an air-tight container in the fridge.

MAKES 2

FOR THE COOKIES:

• 60g Ground Almonds
• 60g Plain Flour
• 2tbsp Almond Milk
• 1tbsp Honey
• 1tbsp Almond Butter
• 1/2tsp Cinnamon

for the CREAM CHEESE:

• 50g Cream Cheese
• 1tsp Stevia
• 1/4tsp Cinnamon
• Pinch of Ground Ginger

FOR THE BLISS BALLS:

• 45g Pecans
• 45g Desiccated Coconut
• 50g Ground Almonds
• 75g Dates
• 2tsp Maple Syrup
• 2tsp Water

method:

1. Pre-heat the oven to 180°C (160°C fan) and line a baking tray with grease proof paper.
2. Mix the ingredients for the cookies together to form a dough. Roll the dough out on a lightly floured surface until it’s the thickness of a £1 coin. Cut 2 x 7cm circles, 2 x 6cm circles and 2 x 5cm circles and place them on the baking tray. Bake for 12 minutes until golden brown and leave to one side to cool.
3. Mix the ingredients for the cream cheese frosting together and top each cooled cookie with a layer of the frosting. (Any excess frosting can be used to make my CHRISTMAS COOKIE SANDWICHES)
4. Blend the ingredients for the bliss balls together in a food processor until smooth. Roll 2 balls around 1 inch wide and 4 smaller balls about ½ inch wide. (Any excess bliss ball mixture can be rolled to create more bliss balls – store these in an air-tight container in the fridge)
5. To make the trees, place the larger bliss ball on a serving tray. Top with the largest cookie, followed by a smaller bliss ball. Place the 6cm cookie on top, followed by another small bliss ball and finally top with the 5cm cookie.

MAKES 5

FOR THE BASE:

• 45g Pecans
• 45g Desiccated Coconut
• 50g Ground Almonds
• 75g Dates
• 2tsp Maple Syrup
• 2tsp Water

FOR THE CHEESECAKE:

• 100g Chestnut Purée
• 50g Cream Cheese
• 2tbsp Maple Syrup
• 1/4tsp Ground Ginger
• 1/4tsp Allspice

method:

1. Blend all the ingredients together for the base until smooth and divide into 5. Line 5 cupcake moulds with strips of greaseproof paper (this will help you to lift the cheesecakes out of the moulds once cooked).
2. Any excess mixture for the base can be rolled into bliss balls and stored in an air-tight container in the fridge.
3. Place each portion of the base mixture into the cupcake moulds. Press the mixture into the moulds to create little cups.
4. Pre-heat the oven to 180°C (160°C fan).
5. Mix the ingredients for the cheesecake together until smooth and divide the mixture between the 5 cups. Bake the pies for 15 minutes. Leave them to cool before lifting them out of the moulds.