Well it’s the last day of July! So, here is our last Christmas in July recipe to share with you for this month – a Vegan White Christmas Recipe! It’s been great fun sharing all these extra recipes for you this month – you can find all EIGHT Christmas recipes that we’ve shared HERE. Make sure you bookmark them for later on in the year!! (It’s only 146 days left till Christmas!!)
Did you ever have White Christmas as a child!? I remember biting into it as a kid and just loving the mix of flavours all in one bite, the crunchiness of the rice crispies, the sweetness of the cherries, and the nuttiness of the roast almonds, and all of it coated in delicious white chocolate. Soooooo good! And pretty decadent too. Once I made this, I couldn’t stop eating it, but then I would feel sick because I ate too much! Let that be a warning! Maybe take this to a party where you have to share it, lol!
I haven’t used glacé cherries in this recipe, as I looked at the packet and it seemed to have a lot of food colourings and additives in it – sometimes the red food colouring is made from crushed up beetles. Pretty disgusting hey! So, I used cranberries instead, and goji berries, which I found were an excellent replacement!
If you like white chocolate, you’d more than likely love our White Chocolate and Cardamom Drink that we posted earlier on in the week!
If you’ve loved our Christmas in July recipes, please share them around! Let us know in the comments which recipes were your favourites! We’d love to hear from you! We look forward to sharing more Christmas recipes with you in December!!
- 300g cacao butter melted
- 1 tsp vanilla paste or vanilla extract
- 1/3 cup castor sugar
- 1 Tbsp soy milk powder optional
- Pinch of salt
- 3 Tbsp Goji Berries
- 1/3 cup cranberries
- 1 1/2 cups rice crispies
- 1/3 cup coconut flakes
- 1 cup almonds toasted
Put the goji berries, cranberries, rice crispies, coconut flakes and toasted almonds in a bowl and mix around. Grease an 8 x 12 container with coconut oil or line with baking paper, then pour the ingredients into it.
To make the white chocolate, add the 300g of cacao butter in the top of a double boiler, or into a bowl sitting over a boiling saucepan. Once melted add vanilla, salt, caster sugar and soy milk powder whisking until combined.
Pour white chocolate mixture over the other ingredients and mix around with a spoon so it coats all the ingredients. Refrigerate for 3 hours or overnight.
Cut into rectangles, or squares, or any shape you want, and devour!