With Christmas just around the corner, it's the perfect time to give your party table a festive upgrade. Think bite-sized nibbles with a satisfying crunch, vibrant mini desserts that look as good as they taste, and a little chocolatey indulgence to round it all off. These easy, elegant ideas are designed for effortless entertaining, so you can spend less time in the kitchen and more time enjoying the celebrations.
Ingredients
2 cups zucchini, coarsely grated, drained, and excess juice squeezed out
Place the carrot, zucchini, garlic, spring onions, and macadamias in a bowl. Season with salt.
In a separate bowl, whisk together the flour, eggs, and water until smooth.
Add the mixture to the vegetables and stir thoroughly. Allow to stand for 15 minutes.
Working in batches, heat enough oil to cover the base of a frying pan. Add 2 heaped tablespoons of mixture per fritter.
Cook until crisp on one side, then flip and cook the other side. Transfer to a plate and keep warm while frying the rest.
Serve immediately with natural yogurt and sprinkle with extra macadamias and chili, if desired.
For a dairy-free option, serve with hummus or any dairy-free dip of your choice.
2 tablespoons cocoa butter nibs, melted and cooled
Place the dates, macadamias, and cocoa powder in a food processor and process until combined.
Add the cooled, melted cocoa butter and pulse again.
Divide the mixture between 5 x 9 cm tartlet tins with removable bases.
Press evenly into the base and sides, then refrigerate.
Filling
Place the macadamias in a food processor and blend until finely chopped.
Add 125 g of raspberries, maple syrup, and lime zest, then process until smooth.
Taste and adjust the sweetness if needed. Add the cooled, melted cocoa butter and pulse to combine.
Spoon the mixture into the tart bases and tap gently to smooth.
Decorate with the remaining raspberries and refrigerate, covered, for at least 1 hour before serving.
2-3 tablespoons maple syrup, brown rice syrup, or preferred sweetener
Add the macadamias to a food processor and pulse to form a fine crumb. Add the remaining ingredients and blend until combined.
Taste for sweetness and adjust as needed. Add more coconut if the mixture is too wet or 1 tablespoon of water if too dry.
Scoop tablespoon-sized portions and roll into balls, then coat with extra coconut or sesame seeds.
Transfer to a container and freeze for a few hours.
Toffee
Add the syrup to a saucepan and heat over medium heat until it begins to bubble and change colour. Watch closely, it burns easily.
Once golden, remove from heat and stir in the cocoa powder. The mixture will thicken quickly.
Dip a spoon into the mixture and drizzle thin strands over the frozen bonbons. The toffee will set instantly.
If the mixture hardens in the pan, warm gently on low heat until melted again. Serve immediately or return to the freezer.