Rockin around the Christmas Tree(s)

Now when we’re getting closer to the ACTUAL Christmas Day, I believe it’s time to start planning, for real, what food and desserts that should be served. I have some personal favorites, and these cute Christmas tree “kokostoppar” (in Swedish) or “coconut peaks” or possibly No Bake "Macaroons" (in English) are definitely a finalist in being served for Christmas. I personally am one of those who prefer eating small sweets like these “kokostoppar”, chocolate truffles, pralines and bites of various kind, than eating a cake. Don’t get me wrong, I love cake too, but I just prefer eating small bites of various desserts to not be missing out on something delicious. Anyone the same?

Nonetheless, these coconut peaks are simple to make, can be made the day before and are served straight from the fridge (so that they still keep their set texture). Not speaking of how cute they are too huh? I love these, and this is a very suiting dessert for both kids and adults!

How do we color the mixture?

I am using green spirulina to color my Chrimstas trees but you can use green, ordinary caramel color too. If you don’t want to use any icing, then that is totally ok. personally think it’s yummier without icing because it gets a bit too sweet for me, but it’s just very pretty to decorate the trees with some icing and possibly some sprinkles too. So be creative! Use icing if you want to, decorate in various patterns and add sprinkles to make it more festive.

THIS RECIPE IS:

• Vegan

• Gluten Free

• Can be made without White Refined sugar

• IS simple to make

• Cute and very Christmas Festive

• Suiting for both kids and adults

• Can be made the day before serving

Christmas Tree “Kokostoppar”

INGREDIENTS:

200 g coconut flakes (finely grated)

80 g vegan butter

100 g agave syrup or ordinary syrup
two pinches of real vanilla

approx 1/2 tsp green spirulina or approx 2 drops of green caramel color

approx 100 g dark chocolate

HOW TO MAKE:

• Melt butter in a small saucepan on middle heat. Add syrup and stir around until combined. Also add the coloring if you use that and not spirulina.

• Bring coconut flakes to a bowl and add vanilla. Also add spirulina if you use that. Stir around.

• Add your liquid and mix around until it's well combined. Let the mixture cool in the fridge for at least 15'.

• Place a baking parchment on a tray. Mould your dough with your fingers to small "mountains". It's important you pinch/squeeze the dough so it really sticks together. If the dough sticks to your fingers you can dip your fingers in a little bit of water in between. Be careful not taking too much water though.

• Place these coconut peaks/mountains/macaroons on the tray and place in the freezer for approx 15', depending on its size so that they set and get cold.

• Meanwhile melt your chocolate.

• Dip the underside of your coconut peaks in the chocolate and place the peaks on the side on a parchment paper so they set, preferably in the fridge or freezer.

• Decorate with icing if you like. Serve!