Edible Christmas gifts (v)

Peppermint chocolate bark, raw papaya and cashew balls, and milk chocolate hearts - three easy no-bake recipes that are perfect for Christmas, or any time

All can be vegan

Original post (and pictures) here

Peppermint chocolate bark


100g dark chocolate with mint (~50% cocoa)

100g white chocolate

2 large candy canes, crushed


1. Melt the dark chocolate and spread over the base of a loaf tin lined with aluminium foil. Set in the refrigerator for at least 30 minutes.

2. Melt the white chocolate and spread over the dark chocolate. Sprinkle the crushed candy cane mixture over the top. Return to the refrigerator and set for at least 1 hour.

3. Break the bark into rough pieces. 

Raw papaya and cashew balls


160g (~1 cup) dried chopped papaya (pawpaw)

80g (~1/2 cup) raw cashews

20g (~1/4 cup) dessicated coconut, plus extra to coat

1 tsp vanilla extract or essence


1. Add the papaya and cashews to a food processor and process until finely chopped.

2. Add the 20g coconut and vanilla and process until sticky and the mixture clumps together

3. Roll into small balls and coat in the extra coconut.

4. Refrigerate until set, about 1 hour.

Milk chocolate hearts

You will need 16 - 20 small heart shaped moulds for this recipe; silicon or foil would work.


150 - 175g milk chocolate

Decorations / add-ins: dried cranberries, almonds, crushed peanuts, or your ingredients of choice


1. Melt the chocolate.

2. Pour half of the melted chocolate into half of the heart moulds and top with a few dried cranberries, an almond, crushed peanuts, or topping of choice.

3. In the other half of the heart moulds, place a few dried cranberries, an almond, crushed peanuts or ingredients of choice into the bottom of the moulds. Add the remaining melted chocolate.

4. Refrigerate until fully set, at least 2 hours.

5. Remove from moulds / liners to serve.