Tis’ the season to be overfed, overtired and over it (quite frankly) – but it doesn’t have to be.
Over the next few weeks we’ll be sharing some of our favourite festive foods that prove you can still indulge and be healthy.
Mrs.Hollingsworth has been our go-to treat maker for a few years now. Her recipes are delicious, easy to make and plant-based. Meaning no nasties, additives or chemicals – but packed full of natural flavour!
Her mission “is to spread my love of clean eating and healthy lifestyles”, which definitely aligns with us at WillU Life!
Finding her was a real game changer for us and her ‘Vegan Treats: Easy vegan bites & bakes’ is probably our most used cookbook!
Below is a new recipe we will most definitely be trying out for the family this Christmas. A showstopper that wont stop the show with a refined-sugar low!
Chocolate Cranberry Wreath Donuts
Ingredients
1 cup cacao powder
1 cup ground almonds
1/2 cup buckwheat flour
1/2 cup almond milk
1/4 cup coconut oil
5 medjool dates
1/2 cup maple syrup
1 large ripe banana
1/2 cup dried cranberries
For the glaze and wreath decorations
1/4 cup cacao powder
1 tbsp maple syrup
2 tbsp coconut oil, melted
Mint leaves
Dried cranberries
Preheat your oven to 180C. To make the donuts, place all the ingredients except the cranberries in a food processor and whizz for about a minute, until smooth. Stir in the cranberries and spoon into donut moulds. Bake in the oven for around 20 minutes, until a skewer comes out clean when inserted.
Leave to cool completely, then make the glaze by combining the coconut oil maple and cacao powder in a bowl and stirring well. Carefully remove the donuts from the mould and dunk each one in the glaze, then arrange dried cranberries and mint leaves on top to make it look like the most delicious wreath you’ve ever seen!
We couldn’t recommend her book more! Get your copy here
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