If you’re looking for the best Christmas desserts for your table this year then we have good news – your search is over.
Christmas is the hap-hap-happiest time of year, and we think that’s because our tummies are always full of sugar and spice and all things nice.
It’s that one time of year where any thoughts about a diet can go out the window while we make memories with the people we love.
Here we have collated some of the best dessert recipes we have found and made ourselves to help bring more Christmas cheer to your kitchen this year.
Best Christmas Desserts
Mini Strawberry Santas
Mini Strawberry Santas are one of the best Christmas desserts you can make to get your kids to eat fruit over the holiday period, rather than just sugar! They're simple to make, and brighten up every Christmas table. Plus, you'll look like a creative superstar for your efforts!
Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the 'hat'; set aside.
Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds.
Spoon a large dollop of whipped cream on top of strawberry base for the 'face' and 'beard'. Set the 'hat' atop the 'face'. Add a dot of whipped cream, using a toothpick, on top of the 'hat' for the 'pom-pom' and 2 dots on the strawberry base for 'buttons'. Place 2 sprinkles on the 'face' for 'eyes'.
Ingredients
Directions
Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the 'hat'; set aside.
Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds.
Spoon a large dollop of whipped cream on top of strawberry base for the 'face' and 'beard'. Set the 'hat' atop the 'face'. Add a dot of whipped cream, using a toothpick, on top of the 'hat' for the 'pom-pom' and 2 dots on the strawberry base for 'buttons'. Place 2 sprinkles on the 'face' for 'eyes'.
Christmas Pudding With Citrus And Spice
Christmas pudding with citrus and spice, yum! A fruity pudding that is served with ice cream is all you’ll want for a dessert after a very satisfying Christmas dinner. What’s more, this pudding can last up to a year in storage. Put a little extra time aside when making this delicious Christmas dessert, as you’ll need some extra patience because of the overnight soaking period for some ingredients. But no worries, everything will be worth it!
Mix together the fruits, almonds, citrus zests, and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.
Combine all the dry ingredients together, then add to the soaked fruit mixture. Blend in the butter, add the eggs and stir well.
Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Place the mixture and compress it firmly and make a hollow using back of the spoon in the centre.
Cover the surface with another round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil then tie at the rim with string to secure the cover. Lower the pudding into a pan with an upturned saucer in the base (you may also opt to use other things to elevate the pudding container), then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs. You may need to add water occasionally at it will evaporate as it boils.
Steaming it in the oven is also an alternative. You’ll have to put your pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. You may need to add water occasionally at it will evaporate as it boils, just like in our first option. (step 4)
Rest and cool, before storing in a cool, dry cupboard. The pudding will keep for up to a year.
Every time you’ll serve a pudding, it has to be steamed for 1 hr before turning out, garnish it with holly and serve with extra-thick double cream or vanilla ice cream.
Ingredients
Directions
Mix together the fruits, almonds, citrus zests, and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.
Combine all the dry ingredients together, then add to the soaked fruit mixture. Blend in the butter, add the eggs and stir well.
Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Place the mixture and compress it firmly and make a hollow using back of the spoon in the centre.
Cover the surface with another round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil then tie at the rim with string to secure the cover. Lower the pudding into a pan with an upturned saucer in the base (you may also opt to use other things to elevate the pudding container), then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs. You may need to add water occasionally at it will evaporate as it boils.
Steaming it in the oven is also an alternative. You’ll have to put your pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. You may need to add water occasionally at it will evaporate as it boils, just like in our first option. (step 4)
Rest and cool, before storing in a cool, dry cupboard. The pudding will keep for up to a year.
Every time you’ll serve a pudding, it has to be steamed for 1 hr before turning out, garnish it with holly and serve with extra-thick double cream or vanilla ice cream.
Mayver’s Christmas Gingerbread
By Susie Burrell
Christmas Gingerbread is a staple of every Christmas, and there is no better recipe than this one from Susie Burrell that uses the delicious Mayver's Skin On Peanut Butter. If you're looking for the best Christmas dessert for your table this year, then look no further.
Place butter and peanut butter in a medium mixing bowl. Mix well with an electric beater until light and fluffy. Add sugar, egg and vanilla and pulse until well combined.
Stir in spices and flours. Place in the fridge for 1 hour to rest.
Preheat the oven to 180C/160C (fan-forced) and line three baking trays with baking paper.
Use a lightly floured rolling pin to roll out dough on a large sheet of baking paper until 4-5mm thick. Cut out gingerbread men with your desired cutter and place onto lined baking trays. Repeat with remaining mixture.
Bake for 10 minutes or until golden.
RECIPE TIP: If you’re looking for an alternative to brown sugar, try honey or rice malt syrup.
Ingredients
Directions
Place butter and peanut butter in a medium mixing bowl. Mix well with an electric beater until light and fluffy. Add sugar, egg and vanilla and pulse until well combined.
Stir in spices and flours. Place in the fridge for 1 hour to rest.
Preheat the oven to 180C/160C (fan-forced) and line three baking trays with baking paper.
Use a lightly floured rolling pin to roll out dough on a large sheet of baking paper until 4-5mm thick. Cut out gingerbread men with your desired cutter and place onto lined baking trays. Repeat with remaining mixture.
Bake for 10 minutes or until golden.
Isagenix Reindeer Treats
The perfect family friendly snack, Isagenix Reindeer Treats are a creative addition to the Christmas table and will be enjoyed by all!
Cut the IsaLean Bars into pieces.
Place all ingredients into a bowl and mix together.
Store in an airtight container.
Ingredients
Directions
Cut the IsaLean Bars into pieces.
Place all ingredients into a bowl and mix together.
Store in an airtight container.
Mayver’s Christmas Bark
By Susie Burrell
Mayver’s Christmas Bark is simple to make and is a lot of fun to make with your kids. It's one of the best Christmas desserts we have seen, and it looks amazing!
Melt chocolate over low heat. Stir in peanut butter.
Pour into baking tray lined with baking paper.
Top with a mix of cranberries, pretzels and pistachios.
Allow to set in fridge for 2-3 hours. Then break and serve.
Ingredients
Directions
Melt chocolate over low heat. Stir in peanut butter.
Pour into baking tray lined with baking paper.
Top with a mix of cranberries, pretzels and pistachios.
Allow to set in fridge for 2-3 hours. Then break and serve.
Vegan Eggnog
A recipe from Vegan by Eden
This December I’m getting festive with some creamy vegan eggnog! There’s nothing more perfect for vegan eggnog than the Califia Farms Unsweetened Vanilla almond milk. It’s creamy, delicious and when paired with the cinnamon and nutmeg it’s a match made in heaven. You can enjoy this eggnog with or without a little rum. I like it served as is and chilled - so good on a warm summer day. I hope you all give this a try and get in the festive spirit with me.
In a small pot combine the Califia Farms Unsweetened Vanilla almond milk with the maple syrup, nutmeg and mixed spice. Stir gently on a low heat.
Add the cinnamon stick and continue to stir for 8-10 mins while the milk thickens up slightly.
Pour the mix into a jug and refrigerate overnight.
Once chilled the eggnog is ready to serve. You could enjoy it warm if you prefer but let it refrigerate overnight so the flavour deepens.
Sprinkle some extra cinnamon on top to serve.
*Optional - add a little rum or bourbon if you would like it with some liquor.
Ingredients
Directions
In a small pot combine the Califia Farms Unsweetened Vanilla almond milk with the maple syrup, nutmeg and mixed spice. Stir gently on a low heat.
Add the cinnamon stick and continue to stir for 8-10 mins while the milk thickens up slightly.
Pour the mix into a jug and refrigerate overnight.
Once chilled the eggnog is ready to serve. You could enjoy it warm if you prefer but let it refrigerate overnight so the flavour deepens.
Sprinkle some extra cinnamon on top to serve.
*Optional - add a little rum or bourbon if you would like it with some liquor.
Isagenix Jingle Juice
Looking for a refreshing drink to cool down with this Christmas? Isagenix has you covered with its delicious Jingle Juice.
Mix all ingredients in a large punch bowl with ice.
Stir until fully dissolved.
Enjoy!
Please note, the Isagenix Jingle Juice drink is only for people aged 16+
Ingredients
Directions
Mix all ingredients in a large punch bowl with ice.
Stir until fully dissolved.
Enjoy!
Please note, the Isagenix Jingle Juice drink is only for people aged 16+
Vegan Christmas Cookies
Why not leave Santa some vegan Christmas cookies and almond milk this year? These are probably the best Christmas cookies I’ve made yet. Vegan white chocolate, macadamia and cranberry cookies using Califia Farms Unsweetened Vanilla Almond Milk.
The unsweetened vanilla almond is my favourite of all the Califia milks, it’s so special tasting, great to use in porridge or desserts but we honestly just love to drink it on its own because it’s that good! My toddler is obsessed with it! Cookies and milk is my most favourite Christmas tradition, and I bet Santa is going to love these!
In a large bowl, sift together the flour, baking soda and coconut sugar.
Add the cashew butter and tahini and mix until combined and chunky.
Add almond milk and mix again until cookie batter forms.
Mix through white chocolate chips, macadamias and cranberries.
Form tablespoon-sized cookie balls and flatten slightly, place on tray with plenty of room to spread.
Bake at 170 C for 15 - 20 min.
Allow to cool and enjoy with a cool glass of Califia Farms almond milk!
Talida Voinea is a plant-based mum from Newcastle who is recovering from a life-threatening hormone imbalance through diet. Follow her Instagram here: @hazel_and_cacao
For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmau
Ingredients
Directions
In a large bowl, sift together the flour, baking soda and coconut sugar.
Add the cashew butter and tahini and mix until combined and chunky.
Add almond milk and mix again until cookie batter forms.
Mix through white chocolate chips, macadamias and cranberries.
Form tablespoon-sized cookie balls and flatten slightly, place on tray with plenty of room to spread.
Bake at 170 C for 15 - 20 min.
Allow to cool and enjoy with a cool glass of Califia Farms almond milk!
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