Festive Truffles
Makes 15-18 truffles
Homemade truffles are such a gorgeous gift to give and share with friends and family. These are simple to make and are easy to infuse with lovely Christmassy flavours.
Option 1: White chocolate, orange, coconut and macadamia truffles
250g white chocolate
1/4 cup cream
1 tablespoon butter
3/4 cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Natural Macadamia Nuts
Zest of 1 orange
Extra Alison’s Pantry Shredded Coconut for coating truffles
Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, orange zest, coconut and macadamias and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 30 minutes.
Roll heaped teaspoons of chocolate mixture into balls* and then roll in shredded coconut. Store in the fridge for up to 2 weeks.
*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.
Option 2: Dark chocolate, apricot and almond truffles with freeze-dried raspberries
250g dark chocolate (around 62% is good)
½ cup cream
2 tablespoons butter
1/2 cup Alison’s Pantry Ground Almonds
10 Alison’s Pantry Choice Turkish Apricots – diced
Freeze-dried raspberry powder for rolling truffles
Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, ground almonds and apricots and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 1 hour.
Roll teaspoons of chocolate mixture into balls* and then roll in the raspberry powder. Store in the fridge for up to 2 weeks.
*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.
Option 3: Dark chocolate, pistachio and mint truffles
250g dark chocolate
½ cup cream
2 tablespoons butter
1 teaspoon mint essence
¾ cup Alison’s Pantry Shelled Pistachios for filling – roughly chopped
¾ cup Alison’s Pantry Shelled Pistachios for rolling truffles
Place the pistachio nuts into a food processor and blitz for a few minutes until a fine crumb. Set aside until ready to use.
Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, mint essence and pistachio nuts and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and is too hard, simply leave at room temperature for 1 hour.
Roll teaspoons of chocolate mixture into balls* and then roll in the pistachio crumbs. Store in the fridge for up to 2 weeks.
*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.
Christmas Cake with Figs, Ginger, Walnuts & Orange
Serves 8 – 10
This wholesome Christmas cake has a fantastic moist texture and is packed with figs, ginger, walnuts and zesty orange. Wonderfully simple to prepare, this cake would make a beautiful homemade gift.
Ingredients:
2 cups spelt flour*
1 cup coconut cream
1/2 cup coconut oil or unsalted butter, melted
1 cup coconut sugar or brown sugar
½ cup Alison’s Pantry Figs, roughly chopped
grated zest and juice of 1 orange
1 cup currants
1 cup Alison’s Pantry Walnuts, roughly chopped
1 tsp baking soda
1 tsp ground ginger
2 tsp pure vanilla extract
A pinch of sea salt
1 tsp cinnamon
1 tsp nutmeg
½ cup Alison’s Pantry Natural Almonds for decorating
*For a gluten-free cake substitute the spelt flour for buckwheat or all-purpose gluten-free flour.
- Pre-heat the oven to 160 C, and grease a 23cm cake tin with coconut oil or line with baking paper.
- Add all ingredients into a large mixing bowl, and mix until well combined. The mixture will be quite sticky, don’t worry!
- Transfer the mixture to the prepared cake tin, and smooth out evenly. Place the almonds on top, and gently press into the batter.
- Bake in the oven for 40 minutes, or until a skewer comes out clean when inserted into the centre.
- Leave to cool in the tin completely before carefully transferring to a plate.
The cake will keep for up to 2 weeks in an airtight container.
Download the PDF version here: Alison’s Pantry Christmas cake with Figs, Ginger, Walnuts & Orange
This recipe was created by Eleanor Ozrich for Alison’s Pantry.
Nut & Cranberry Chocolate Brownies
(Makes 18 squares)
Ingredients
1.25 litre capacity glass jar with lid
1 cup plain flour, sifted
¼ tsp baking powder
150g Alison’s Pantry Roast Unsalted Supreme Nut Mix
1 cup brown sugar
½ cup cocoa powder; sifted
1 cup caster sugar
150g dark chocolate drops
100g Alison’s Pantry Cranberries
Method
To make gift jars, place the ingredients into a jar, in the order given. Seal jar tightly. Label with the following cooking instructions.
To create the Brownies
- Preheat oven to 160°C. Line a 17 x 27cm slice tin with non-stick baking paper.
- Tip all the ingredients into a large bowl. Add 200g melted, cooled butter and 4 lightly beaten eggs. Stir together until just combined. Pour mixture into prepared tin.
- Bake for 35-40 minutes or until an inserted skewer comes out with a few damp crumbs on it. Cool in the tin before slicing. Serve warm or cold.
Download our brownie jar gift tag
Fruit and Nut Shortbread
Makes 40
Ingredients
250gm butter softened
3/4 cup caster sugar
1 tsp vanilla extract
2 1/4 cups plain flour
1/3 cup Alison’s Pantry Blueberries, chopped
1/3 cup Alison’s Pantry Whole Cranberries, chopped
1/3 cup Alison’s Pantry Shelled Pistachios, chopped
1/3 cup Alison’s Pantry Natural Cashews, chopped
Extra: 1 cup Alison’s Pantry Vitality (if making Christmas Tree)
- In the bowl, beat butter, sugar and vanilla with an electric mixer until creamy. Add flour and mix to just combine. Stir in dried fruits and nuts.
- Divide dough into two parts. On a lightly floured surface, roll each piece of dough into a log measuring 20cm long x 4cm round. Wrap each log in plastic wrap and chill for 1 hour or until firm.
- Preheat oven to 170°C. Line 3 baking trays with baking paper. Cut logs into 1cm thick slices and place on baking trays. Bake for 15–20 minutes or until lightly browned around the edges. Remove to cool on wire racks.
To Create a Christmas Cookie Tree
- Roll out prepared shortbread dough to 1cm thick. Cut out 9 circles graduating in size from 2.5cm to 12cm in diameter.
- Bake until firm and lightly browned around the edges. Watch carefully, as smaller circles will take less time to bake and larger circles will take longer, so adjust cooking time to suit.Remove to cool on wire racks.
- Once cold, layer up graduating circles starting with biggest cookie circle as a base. Scatter some Alison’s Pantry Vitality blend between cookies to separate layers and give height. Decorate tree, as desired (We used fondant icing snowflake cut-outs).
Download the PDF version here: Alison’s Pantry Fruit and Nut Shortbread
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Dark Chocolate Blueberry Truffles
(Makes approximately 25)
Ingredients
1/2 cup cream
200g dark chocolate drops
50g soft butter, cubed
1/2 cup Alison’s Pantry dried blueberries, plus extra to decorate
1/3 cup Alison’s Pantry pistachio nuts, toasted and roughly chopped
extra 250g dark chocolate drops
Reindeer Pops
Cake pop sticks, if desired (for Reindeer Pops)
1/4 cup Alison’s Pantry dried cranberries, to decorate Reindeer
1/2 cup Alison’s Pantry pretzel bows, broken in half to make ‘antler’ shaped pieces
Method
- Place cream and chocolate in a heatproof bowl and set over a saucepan of gently simmering water, or microwave in short bursts, to melt. Whisk until smooth. Add butter and stir to combine. Stir in blueberries and nuts.
- Chill mixture for 2 hours or until firm. Roll mixture into 25 small, even-sized balls, place on a tray, cover, and chill.
- To coat in chocolate, line a tray with non-stick baking paper. Melt the extra chocolate, stir until smooth and allow to cool slightly. With a fork, pick up one truffle at a time and dip into the melted chocolate to coat. Shake off any excess chocolate and place on the prepared tray to set. Decorate with extra blueberries placed on top.
- To give as presents, place truffles in individual foil or paper cases inside small, flat boxes; tie up boxes with ribbons. Truffles will last well for up to 10 days if stored in a cool place.
To create Reindeer Pops, attach cake pop sticks to the base of each truffle before dipping in chocolate. Once dipped, press a pretzel ‘antler’ on each side of the reindeer’s head. Use a cranberry to make a nose. Press on blueberries to create eyes. Repeat with all the other Reindeer Pops.
Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Chocolate Blueberry Truffles and Reindeer Pops
Fig and Walnut Logs
(Makes 4 x 125g logs)
Ingredients
1/2 cup (85g) Alison’s Pantry unsalted roast almonds
1 1/2 cups (250g) Alison’s Pantry dried figs, roughly chopped with hard stalks removed
1 Tbsp brandy
1 Tbsp Mother Earth Liquid Honey
1/2 cup (85g) Alison’s Pantry diced apricots
1/2 cup (50g) Alison’s Pantry walnut pieces, roughly chopped
1/2 tsp mixed spice
Method
- Place almonds in a food processor and process until finely chopped. Remove to a bowl.
- Blitz the figs with the brandy and honey until they form a sticky paste. Add the fig paste to the bowl with the almonds. Stir in the remaining ingredients.
- Mix well to combine, then shape into 4 small log shapes. Set on a plate, uncovered, in the fridge or in a cool, dry place for a week to dry.
- Wrap and tie in baking paper if giving as a gift. If stored in a cool, dry place, these logs will keep well for up to 2 months. Store in the fridge during summertime. To serve, slice and serve alongside your favourite cheeses.
Recipe from Julie Le Clerc for the Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Fig and Walnut Logs
Nut Truffles
(Makes 25)
Ingredients
2/3 cup Alison’s Pantry Walnuts
2/3 cup Alison’s Pantry Natural Almonds
2/3 cup Alison’s Pantry Hazelnuts
1½ cups dark chocolate drops
2 tbsp Alison’s Pantry Chia Seeds
3 tbsp peanut butter
3 tbsp honey
2/3 cup Alison’s Pantry Roast Unsalted Almonds, finely chopped
Serve
Ice cream cones
Method
- Grind all the nuts together in a food processor. Add chocolate and pulse to grind. Add remaining ingredients, except roast almonds, until combined and the mixture clumps together.
- Using damp hands, roll tablespoons of the mixture into balls. Roll nut truffle balls in chopped almonds, to coat. Store in an airtight container in the fridge for up to 2 weeks.
- A fun way to serve these Nut truffles is to pop them into ice cream cones along with a mixture of Alison’s Pantry indulgent sweets to make individual servings.
Alison’s Pantry Milk Chocolate Almonds, Chocolate Salted Caramel Popcorn, Cranberry Nut Nougat and Chocolate Pretzels make a great combo with these Nut Truffles.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Walnut, Oat, Sesame Seed & Parmesan Crackers
Makes 36 crackers
Homemade crackers are a wonderful gift, packed full of love and deliciousness. This recipe is surprisingly simple to make and is sure to impress.
Ingredients
1 cup Alison’s Pantry Wholegrain Oats
3/4 cup Alison’s Pantry American Walnuts
3/4 cup tapioca flour
¼ cup Alison’s Pantry Sesame Seeds
75g butter
¾ cup finely grated parmesan cheese
½ teaspoon salt
1 egg
Method
- Preheat oven to 170 degrees celsius.
- Place the oats and walnuts in a food processor. Blitz until a coarse crumb.
- Add the flour, sesame seeds and salt. Process to blend well.
- Add the remaining ingredients and process for a few minutes, scraping down the sides every now and then until the dough is very well combined. Place in the fridge for 10 minutes to cool and allow the oats to soak up the moisture and help bind everything together.
- Line an oven proof tray with baking paper. Roll teaspoons of dough into balls and place on the tray evenly spaced. You’ll be able to fit around 12 at a time.
- Use the bottom of a heavy glass with a wide base to flatten each ball into a round cracker. Use a small piece of baking paper between the cracker and the glass to ensure it doesn’t stick.
- Bake for 12-15 minutes until lightly browned.
- Gently slide the sheet of baking paper off the tray to continue to cool. You can then lift on another sheet of baking paper with crackers that you’ve prepared while the first batch was cooking, onto the oven sheet to bake.
- If it’s a very hot day it can be helpful to put any crackers that are waiting to be baked in the fridge or freezer to keep cool. This will ensure the butter doesn’t melt too fast while baking and give a nice even cooking result.
- Cooled crackers can be stored in an airtight container in a cool pantry for up to 1 week.
- The crackers are delicious served with pesto, cheese or chutney.
Dukkah (an entertainers delight!)
Makes 2 1/2 cups
This is a fantastic addition to platters when entertaining over the festive season. All you need to add is a side dish of good quality olive oil and some fresh bread. Dukkah can be used as a tasty coating for chicken or fish. It’s also delicious sprinkled over hummus, on avocado toast or over salads.
Ingredients
1/2 cup Alison’s Pantry Shelled Pistachios
1/4 cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Hazelnuts
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon cumin seeds
1/4 cup Alison’s Pantry Sesame Seeds
1 teaspoon salt
Method
Preheat the oven to 170 degrees. Place the nuts in an oven-proof dish and roast for 10 minutes.
Place the hazelnuts in a dry tea towel and rub off as much skin as possible.
Heat a dry skillet over a medium-low heat. Toast the coriander seed, fennel seeds and cumin seeds for a few minutes until fragrant.
Wipe out the hot skillet with a dry cloth. Place the sesame seeds in the pan over the same heat. Toast for a few minutes until lightly golden.
Place the nuts and spices into a food processor. Blitz until the texture of coarse breadcrumbs. Stir through the sesame seeds and salt. Allow to cool completely before storing in an airtight glass jar for 2-3 weeks.
Used as part of a crumb for schnitzel
Dukkah is a brilliant addition to family favourite schnitzel. Use a 50/50 mix of dukkah and panko breadcrumbs for an irresistibly crunchy and flavoursome crust.
This crumb is also fantastic with tofu or fish.
As part of an iceberg wedge salad
Ice cold iceberg lettuce wedges become delicious, crisp, addictive salad when drizzled with a creamy dressing (we love a tahini and miso dressing) and then sprinkled generously with dukkah. A scatter of fresh herbs finishes it off.
Fantastic at summer bbqs or as a quick weeknight side dish.
As a brunch topping
Dukkah is incredibly delicious sprinkled on scrambled eggs, roasted tomatoes and sliced avocado and just about anything you like to eat at brunch. It adds texture and an interesting flavour boost.
Hot Roasted Nuts
Serves 4 (as a snack)
This simple snack is a delicious way to nourish your guests, plus it will make your kitchen smell amazing. You can adjust the seasonings to suit your own tastes and play around with other herbs and spices that you enjoy.
Ingredients
2 cups Alison’s Pantry Deluxe Natural Nuts
2 teaspoons olive oil
1/2 teaspoon smoked paprika
1 tablespoon fresh rosemary leaves – diced
½ teaspoon dried thyme leaves
2 pinches cayenne pepper
Zest of 1 lemon
1 teaspoon flaky sea salt
Method
Preheat oven to 140 degrees celsius. Place the nuts evenly spaced on a lined oven tray.
Roast for 10 minutes. Remove from oven and toss well with all the remaining ingredients.
Roast for a further 10 minutes. Remove from the oven and allow to cool for 2 minutes before serving.
Date & Almond Chocolate Fudge
(Makes approximately 25 squares)
Full of natural, wholefood ingredients, this wonderfully sticky and delicious raw fudge is the kind of treat that leaves you feeling truly satisfied. Luckily it lasts well stored in the fridge or freezer, so you can just indulge in a piece or two as and when you wish.
Ingredients
25 Alison’s Pantry Select Dates
1 cup (150gm) Alison’s Pantry Natural Almonds (or cashews, any nut you have in the pantry at home will be perfect!)
¼ cup coconut oil (can be substituted for butter)
1 tsp vanilla extract
Pinch of salt
3 tbsp raw cacao powder (or quality dark cocoa powder – we love Donovan’s Chocolate)
¼ cup cacao nibs, to garnish (or desiccated coconut, chocolate chips, seeds or dried fruit – anything you have in your pantry will work)
Method
- Line a 15cm square cake tin with baking paper.
- Place dates in a saucepan and just cover with a little cold water. Simmer for 5 minutes, to soften. Drain off any excess water and remove dates to one side to cool a little.
- Place almonds into a high-speed blender or small food processor, and blend on low for 4-5 minutes until the mixture forms a creamy paste, scraping down the sides with a spatula occasionally. This produces almond butter.
- Add the dates, coconut oil, vanilla, salt and cacao/cocoa powder to the blender and process for 2 minutes or until a thick, smooth paste forms.
- Spread the mixture into prepared tin and smooth the surface. Cover with plastic wrap and place in the fridge to set for at least 3 hours before cutting into squares to serve.
Will last for up to 10 days stored in the fridge or in the freezer for up to 2 months.
When ready to serve, take pieces out of the fridge and top with a good sprinkling of cacao nibs.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Looking for a delicious wintry dessert?
You can’t go past this Apple Banana and Berry Crumble made with our Wholegrain Oats.
Click here for the full recipe.
Anzac Caramel Slice
Ingredients
1 cup self raising flour, sifted
½ cup Alison’s Pantry shredded coconut
½ cup brown sugar
140 grams butter, melted
I cup Alison’s Pantry shredded coconut
I cup Alison’s Pantry wholegrain oats
80 grams butter, melted
1/3 cup golden syrup
½ cup Alison’s Pantry Natural Almonds, roughly chopped
1 x 380 gram can Highlanders ‘Caramel’
Method
- Preheat oven 180C, line a sponge roll tin (20cmx30cm) with baking paper
- Combine all the first set of ingredients, stir until the mixture resembles coarse breadcrumbs
- Press mixture into the prepared tin and bake for 20-25 minutes until golden
- Allow to cool for 10 minutes
- Place all the second set of ingredients in a bowl, mix to combine
- Spread the caramel over the cooled base and then spoon over the oaty topping
- Return to the oven and bake for a further 20-25 minutes or until the topping is golden, allow to cool completely before cutting into squares
Download the PDF version here: Alison’s Pantry Anzac Caramel Slice
Anzac Biscuits Paleo Friendly
Ingredients
1 cup Alison’s Pantry Ground Almonds
1 cup Alison’s Pantry Natural Almonds (chopped)
1 cup Alison’s Pantry Shredded Coconut
pinch of sea salt
¼ cup honey
¼ cup coconut oil
½ teaspoon baking soda
½ tsp vanilla extract
½ tablespoon hot water
Method
- Preheat oven 150C
- Combine all dry ingredients
- Combine honey and oil in a small pot and heat gently
- Mix the baking soda and water then add to the warmed honey and oil stir until it starts to froth
- Pour into the dry ingredients and add the vanilla extract
- Mix until well combined
- Drop mixture in heaped teaspoon lots onto a baking tray lined with baking paper
- Bake for 15minutes until golden
- Remove from oven and let cool on the baking tray
Download the PDF version here: Alison’s Pantry Anzac Biscuits Paleo Friendly
Merry Christmas Alison’s Pantry lovers! Grab the kids and try something a bit nutty this festive season with an edible Christmas Tree.
Click here for the full recipe.
Impress your dinner guests with this Apricot and Almond Cheese Log. Made extra delicious with our Sliced Almonds and Dried Apricots!