Part of what makes any holiday happy are desserts. Learn how to make two healthy holiday desserts that are nutritious and delicious!
Below are the ingredients and instructions for each dessert. For your convenience, you may also view the video where one of our former Holistic Chef Instructors, Porsche Combash takes you step by step through each delectable treat. The video also contains information about our 12-month Holistic Chef Online Culinary Program where you can turn your passion of food into a profession.
- 1 cup pitted Medjool dates at room temperature
- 1 cup raw almonds, OR 1/2 cup and 2 T almond butter
- 1/2 cup raw pecans, chopped very fine
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon fine sea salt
- 1 cup unsweetened dried cranberries
1.Put the dates in a small, heat-proof bowl and add boiling water to cover. Cover and let soak for 5 minutes. Drain well.
2. In a food processor fitted with the metal blade, combine the almonds, pecans, cinnamon, ginger, and salt – and pulse until very finely ground. OR If you don’t have one: Mash dates with a potato masher and add 1/2 cup and 2 T almond butter, chopped pecans, cinnamon, ginger, and salt. Mix until a smooth mass, you may have to use gloved hands.
3. Add the dates and process until the mixture is a well-blended, sticky mass.
4. Transfer to a medium bowl, add the cranberries, and throughly mix with your hands.
5. Clean your hands but leave a little wet. Roll the mixture into 1-inch balls (about the size of walnuts) between your palms. You may need to remoisten your hands halfway through if they get too sticky.
6. Enjoy immediately or store in an airtight container in a cool, dark place for up to a month.
- 6 oz dark chocolate at least 70% cocoa
- One or more pomegranates
- A pinch of fancy salt, like Maldon or Himalayan pink salt
1. Line a rimmed baking sheet with a silicone mat or some parchment paper. OR Use mini muffin paper cup liners in a mini muffin tin.
2. Make sure that your pomegranate seeds are bone dry. Too much moisture will cause the chocolate to seize, so don’t skip this step.
3. Melt your chocolate in a double boiler or in the microwave.
4. Once the chocolate has melted toss in your pomegranate seeds and gently toss until all the seeds are coated with the chocolate.
5. Scoop about a tablespoon of your ooey-gooey chocolate-coated seeds into little puddles on a silicone mat or some parchment paper. OR Into the Mini muffin papers.
6. Repeat until finished.
7. Sprinkle with a tiny bit of salt.
8. Pop the tray into the fridge for about one hour or until set. Store in an airtight container in the fridge for up to 3 days.
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