Sweet Platter

Nut Butter Chocolate Dates

1. Remove the pit from the dates.
2. Next cut dates lengthways and fill with 0.5 tsp of nut butter of your choice.
3. Place dates into the freezer for 15 minutes.
4. Meanwhile melt chocolate by using the double boiler method. Once chocolate is melted, dip each date into the chocolate and place onto a wire rack or backing paper to set.
5. Optional: Sprinkle with rose petals, nuts or buckinis.
6. Finally, chill dates in the fridge until fully set.

Jaffa Bliss Balls

1. In a small bowl, cover the dates with boiling water and leave to soak for 30 minutes to soften. Drain and pat dry.
2. Place the almonds into a high-speed blender and pulse a few times until small chunks remain. Next add the remaining ingredients, including the soaked dates. Blend until well combined.
3. Using wet hands, roll tablespoons of the mixture into snack-sized balls.
4. Place the balls into a container lined with baking paper and refrigerate for an hour before serving.
5. Roll to coat in extra coconut. Store in an airtight container in the refrigerator for up to a week.

Spiced Christmas Cake

1. Preheat the oven to 170 degrees C.
2. Add the mixed dried fruit, coconut sugar, melted coconut oil into a small saucepan. Cook over low heat, let it simmer for 5-8 minutes until sugar has fully dissolved and mixture is shiny.
3. Remove saucepan from heat and add in the orange zest, almond extract, and chia seeds. Stir until well combined. Set aside.
4. In a large bowl, combine the flour, almond meal, mixed spices, baking powder and baking soda.
5. Finally, add in the fruit mix and almond milk. Mix until well combined but do not overmix the batter.
6. Pour into a ring or square cake tin. (Suggested size for the ring cake pan: 22x8cm)
7. Bake for 40-43 minutes. Once baked, let cake cool down in its tin for 5 min, then flip over and transfer the cake onto a baking rack and let cool completely before slicing.