Raw Vegan Sugarless Sugarplums
- Course/Dish: Cookies
- Meals: Snack
- Main Ingredient: Almonds, Plum
- Difficulty: Easy
- Equipment Needed: Food Processor
- Rainbow Green Cuisine: Phase 2
- Serves: 4-6
This recipe is an incredibly creative take on an old traditional Victorian Christmas treat. Chef Mandi Gould says that the original recipe for sugar plums is actually easily transferable into a raw vegan version. Ground almonds, plums, apricots, and figs combine with the sweet spices of fennel, anise, caraway and cardamom. The mix is delicately sweetened with coconut or date sugar and agave. After forming into "sugar plum" balls, the mixture is then rolled in shimmering xylitol crystals which give the recipe a very elegant, snowflake-like magical look. Xylitol, while it sounds a bit scary, is actual a very low glycemic sweetener made from tree bark and is a wonderful alternative to sugar. This creation was inspired by a recipe from Sir Alton Brown's original 5 star recipe. Don't wait for Christmas time to make it, it is a special treat any time of the year.
6 ounces raw almonds
4 ounces dried plums
4 ounces dried apricots
4 ounces dried figs
1/4 cup date or coconut sugar
1/4 teaspoon anise seeds
1/4 teaspoon fennel seeds
1/4 teaspoon caraway seeds
1/4 teaspoon ground cardamom
Pinch Himalayan pink salt
1/4 cup agave pr yacon syrup
1 cup xylitol for rolling
1) Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
2) Combine the powdered date sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl.
3) Add the nut and fruit mixture and the agave and mix using gloved hands until well combined.
4) Scoop the mixture into 1/4-ounce portions and roll into balls.
If serving immediately, roll in the xylitol and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the xylitol prior to serving.
Sir Alton Brown says that the Sugarplums may be stored on the cooling rack for up to a week and that after a week, store in an airtight container for up to a month. I prefer to keep mine in the fridge.