What better way to “ease” off of a juice fast than to make delicious raw vegan holiday sugar plums? I started the day with some fresh juice and then moved in to holiday mode. I’ve had visions of
these little babies dancing in my head since shortly after last Christmas when I realized that everyone has heard of sugar plums, but nobody had ever actually had one before. This traditional Victorian Christmas treat is perfectly transferable recipe for a raw vegan treat. They’re actually already inherently raw and vegan and gluten-free too, so it just needed a little bit of adjusting to make them low glycemic.
My hat goes off to Sir Alton Brown for the original 5 star recipe which I’ve adapted here.
Raw Vegan Sugarless Sugarplums
- 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
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.
Combine the powdered date sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the agave and mix using gloved hands until well combined.
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.