As Christmas approaches most of us will brace for the ‘silly season blowout’, where usual eating habits go out the window in favour of over indulgent meals and sweet treats.

However, leading dietitian Susie Burrell says delicious food doesn’t have to be bad for us.

“It is widely accepted that we’re likely to gain a little weight during the festive season,” she says.

“While there’s nothing wrong with relaxing our eating choices and enjoying the season, that doesn’t mean we have to over do it on unhealthy sugars and fats.

“There are plenty of healthy and low sugar alternative recipes for Christmas classics such as cookies, cakes and chocolate, which is a great way to reduce intake during the most indulgent season.

“Generally speaking anything homemade will be healthier as you know exactly what has gone into it, meaning less sugar and no artificial flavours, colours and preservatives.

“Plus, these recipes make a great festive activity for kids and a thoughtful, homemade gift for family or friends.”

With a little bit of research and planning, the festive season can be both delicious and healthy. Mayver’s has collated its top healthy Christmas treats to try this season.

Mayver’s top Christmas recipes

• Peanut Butter Cookie Dough Reindeers
• Christmas Mint Tahini Chocolates

Christmas Mint and Tahini Chocolates

Serves: 12

Ingredients

Chocolate base

80g dark chocolate

1 tbs Mayver’s Hulled Tahini

Trees

1 & ½ tbs Mayver’s Hulled Tahini

2 tsp coconut oil, melted

1 tsp pure maple syrup

¾ tsp peppermint extract

1 tsp matcha powder

Method

1. In a small bowl, whisk together tree ingredients until smooth. Spoon 1/2 tsp into each tree mould and pop into the freezer to set.
2. Melt chocolate and stir in tahini. Spoon 1 tsp into the base of mini cupcake moulds. Add a tree to each and pop into the freezer to set. Store in the fridge or freezer.

This delicious recipe was provided by the talented Jodi of @jodiskitchen

(Link: https://www.instagram.com/jodiskitchen/)

Peanut Butter Cookie Dough Reindeer  

Ingredients

Cookie dough

1/2 cup Mayver’s Dark Roasted Smooth Peanut Butter

1 tbs coconut oil, melted and cooled

1 tbs rice malt syrup

3 tbs coconut flour

1/2 cup almond meal

To decorate:

1 block of dark chocolate

A few pieces of vegan white chocolate and red food colouring (OR pink vegan smarties)

Small vegan marshmallows, sliced

Small pretzels, broken into antler shapes

Method

1. To make cookie dough, stir together Mayver’s Dark Roasted Smooth Peanut Butter with the other wet ingredients in a large bowl. Mix in dry ingredients.
2. Scoop out tablespoons of dough and roll into balls and flatten slightly, pop onto a tray and into the freezer for an hour to firm up.
3. To make the eyes – melt dark chocolate in a small bowl. Dip a toothpick into the chocolate and drop onto the middle of the sliced marshmallows to make the pupils. Place into freezer to set the chocolate.
4. To make the nose – melt white chocolate and stir in a few drops of red food colouring. Drop small amounts into oval shapes on a lined tray and pop into the freezer to set. Alternatively, use pink vegan smarties.
5. Dip cookie dough balls in melted dark chocolate, place on a lined tray. Dip two pieces of pretzel into the chocolate coated cookie dough and hold until the chocolate sets. Add the eyes and nose and place into the freezer to ensure they set.
6. Repeat until you have enough reindeer and enjoy!

This delicious recipe was provided by the talented Jodi of @jodiskitchen

(Link: https://www.instagram.com/jodiskitchen/)