5 Healthy Christmas Treat Recipes

Yes! You deserve to treat yourself this Christmas! Here are 5 guilt-free recipes that taste amazing.

I’m a Health Coach but I believe that everything should be in balance, but I also know that if you treat yourself too much, you won’t enjoy it, which is why I want to share these 5 recipes that taste just like your favourite festive treats but come with half the calories so you’ll feel better after eating them!

Do you crave delicious festive treats like Rum Balls, White Christmas, Reece’s Peanut Butter Cups or Cherry Ripe? Then keep reading! Remember, these are still treats and while they don’t contain all the artificial colours, flavours and sweeteners that you can’t even pronounce, it’s still important that you don’t over-indulge. That way you’ll feel healthy, satisfied and happy all Christmas long!

White Christmas

Enjoy White Christmas the healthier way…


1/3 cup ground flax meal

¾  cup Vanilla Protein

2/3 cup smooth tahini

2 tablespoons date syrup (if you can’t find it, blend 4-6 medjool dates with enough water to make a syrup)

3 tablespoons hemp seeds

1 tablespoons sunflower seeds

1 tablespoons pumpkin seeds

1 tablespoons chia seeds

1 teaspoon dried cranberries

1 ½ tablespoons melted coconut oil

½ teaspoon vanilla extract

Yogurt Topping:

½ cup plant-based yogurt

1 tablespoon melted coconut oil

Cranberries, pepitas, sunflower seeds and chopped pistachios for the topping


In one bowl, combine the coconut oil, tahini, date syrup and vanilla extract.

In a separate bowl, combine the flax meal, protein powder, all the seeds and cranberries.

Add the wet ingredients to the dry and mix well.

Line a bread loaf pan with a piece of non-toxic baking paper.

Press the dough into the pan and flatten/even it out with your fingers or a spatula.

Chill in the freezer for at least 1.5 hours.

In a small bowl, combine the yogurt and melted coconut oil.

Pour over the dough in an even layer. Then sprinkle in additional toppings as you like (I use cranberries, pepitas, sunflower seeds and chopped pistachios).

Store in the refrigerator for up to a week.

Festive Season Protein Balls (Rum Balls)

Rum balls were my favourite Christmas treat growing up but I’ve found a much healthier and even tastier alternative. The perfect treat to throw in a bag to take to the beach.

This is the basic recipe I use for my Rum Ball alternative, but I’ve added a few other fun festive flavours that I thought I’d share as well. I use a basic recipe of:

½ cup medjool dates

2 cups raw nuts (cashews, almonds, walnuts)

4 scoops protein powder

Water to mix

Coconut to roll in

For Rum Balls…

Use chocolate protein powder

Add 1 tablespoon organic cacao powder

Add 1-2 tablespoons rum with the water

For Holiday Spice Protein Balls…

4 scoops Arbonne Holiday Spice Protein (or use Vanilla protein with ½-1 teaspoon each of cinnamon, nutmeg, mixed spice and ginger)

For Choc Mint Protein Balls…

Use chocolate protein powder

Add 1 tablespoon organic cacao powder

1 tablespoon chia seeds

6 drops peppermint essential oil (I use Doterra)

For White Christmas Protein Balls…

Use vanilla protein powder

Substitute 1 cup of the nuts for pistachios

Add ½ cup of dried craisins or cranberries

Vegan Caramel Cups (Peanut Butter Cups)

If you love Reece’s Peanut Butter Cups, these will quickly become a favourite in your household. I usually use almond butter as a lower fat alternative, but if you’re really craving the peanut butter taste, there are lots of 100% natural peanut butters out there that don’t contain the extra salt and additives.

For the base:

1 cup almond meal

¼ cup shredded coconut

¼ cup coconut oil

¼ cup rice malt syrup

2 scoops vanilla protein powder

Mix together well then press base into non-stick mini muffin tin (rub a little coconut oil around the tin to stop the mixture from sticking)

For the filling:

5 tablespoons rice malt syrup

3 tablespoons almond butter

Melt and stir fast and pour over the bases


1 block vegan chocolate

2 tablespoons coconut oil

Melt and pour over the top. Allow to set.

Chocolate Heaven Slice

This isn’t really an alternative to anything…I’ve just included it because it’s super yummy! 

2/3 cup pitted medjool dates

1 cup almonds

½ cup walnuts

½ cup pepitas

4 scoops chocolate protein powder

1 heaped tablespoon cacao powder

1 tablespoon chia seeds

1 teaspoon honey

Few drops of vanilla extract


Desiccated coconut  

Block of dark (70%) or vegan chocolate

In a food processor, blitz dates and add to a large bowl

Blitz almonds, walnuts and pepitas and add to bowl

Add remaining ingredients and mix well. You will need to add a small amount of water to hold the mixture together. Be careful not to add too much!

Line a slice tin with non-toxic baking paper and press the mixture into the tin.

Melt 2/3 of the block of cooking chocolate and pour over the base.

Sprinkle with coconut and set in the fridge.

Chocolate Cherry Ripe Slice

If you’re a cherry ripe lover like me, this slice is divine!  My kids don’t usually like Cherry Ripe anything, but this slice is always a crowd pleaser.

Photo Credit: primalpalate.com


12 medjool dates, pitted

1 cup raw nuts (either almonds, macadamias or cashews work well. You can use one type or a mixture)

1/3 cup raw cacao powder

3 tablespoons coconut oil, melted

Raspberry Layer

2 cups fresh or frozen raspberries

2/3 cup raw cashews

4 tablespoons shredded organic coconut

6 tablespoons pure maple syrup or rice malt syrup

1 tablespoon coconut oil, melted

Chocolate Layer

1/3 cup coconut oil

2 tablespoons pure maple syrup or rice malt syrup

1/3 cup raw cacao powder

To make the base: add the base ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined slice tin and press down with the back of a spoon. Place it in the freezer.

To make the raspberry layer, blend all raspberry layer ingredients except the coconut oil in a high speed blender until smooth. Add coconut oil and blend until well combined. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour to set.

To make the chocolate layer, melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the maple syrup. Whisk briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the raspberry layer. Place back into the freezer and let it set completely, approximately 2-3 hours. You want to ensure that the slice has completely set, to allow for easier slicing.

Remove from the tin, slice straight away and store in an airtight container in the freezer (I recommend the freezer as the raspberry layer softens easily).

If you’ve got a favourite healthy Festive Recipe, I’d love to hear it! Otherwise, I hope you enjoy these recipes and they become a new favourite this Christmas.  

Try to make healthy choices when you can but, most importantly, enjoy yourself this Christmas.

Find Out More

This field is for validation purposes and should be left unchanged.