Raw iced gems

Iced gems were the ultimate party food when we were little, and for good reason! Not only were they the perfect size for nibbling, but they also looked really pretty and were sufficiently full of sugar to keep us all bouncing around for an hour or two. I was actually reminded of them the other day when I walked was walking around the supermarket and took a wrong turn down the confectionary aisle (it wasn’t my usual supermarket) and spotted them peeking out at me from amongst the biscuit shelves. Curiosity got the better of me and I picked up a pack to see what they put in them these days…

So get this – in a 25g pack there is 12.9g of sugar, that’s over 3 teaspoons! I actually can believe it’s legal to have over 50% sugar in foods that are primarily marketed towards kids, but don’t even get me tagged on that. Team Jamie Oliver all the way!

So after this startling discovery I decided to try my hand at raw, gluten free, dairy free and refined sugar free iced gems. And guess what? They turned out amazing and are really easy to make!


For the base

  • 1 cup ground almonds
  • 2/3 cup dates
  • 1/2 tsp vanilla extract

For the icing

  • 1/2 cup cacao butter
  • 2/3 cup coconut cream
  • 1 tbsp coconut flour
  • 3 tbsp maple syrup
  • Optional colourings – 1/2 tsp cacao powder, 1/2 tsp beetroot or acai powder, 1/2 tsp turmeric, 1/4 tsp spirulina or wheatgrass powder, juice of 1 blueberry

For the bases, pop the ingredients in a food processor and blend for 2-3 minutes until they form a crumbly mixture. Shape the mixture into small balls (about the size of marbles) and flatten them down to make them into disc shapes. Pop them on a plate and place in the freezer while you make the icing.

For the icing, melt the cacao butter in a bowl above a saucepan of water, then add to the bowl the coconut cream, maple syrup and coconut flour, stirring well to make sure it’s all mixed in nicely.

If you fancy trying your hand at different colours, you’ll need to grab a couple more bowls, spoon about 2 tbsp of the icing into each bowl and then stir in a different colouring into each one (see ingredients list for examples of the natural colourings I used).

Pop the icing in a piping bag (I used a large star nozzle to get the star shapes) and carefully squeeze it onto the bases one by one. Repeat for each different colour you are using.

And there you have it – gorgeous kid-friendly iced gems without the sugar!

Love, Mrs H xx

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