Easy Christmas recipes for kids

December 14, 2016

We understand Christmas is a great time to splurge, but the festive season is long – and often sugar-filled. Try these DIY alternatives from our Swisse Kids recipes series. Keep the kids busy this school holidays by whipping them up at home.  


Christmas Choc-Coconut Balls
Makes 10



  • 10 medjool dates (seeds removed)
  • 1 cup of LSA meal/almond meal
  • ¼ cup of organic coconut oil
  • ¼ cup cacao powder
  • 1/3 cup of shredded coconut


  1. Add dates, LSA meal, coconut oil and cacao powder into a mixing bowl and mix until all combined.
  2. Roll 1 tsp of mixture into a ball and repeat until all of the mixture is used up.
  3. Roll the balls into the shredded coconut and refrigerate for 2 hours before serving.



Santa Strawberries
OK, more naughty than nice



  • 2 punnets of strawberries
  • 75g of cream cheese (softened)
  • ½ tsp of cinnamon
  • ½ tsp of vanilla essence
  • ¼ cup of icing sugar


  1. Cut stems off strawberries and wash thoroughly.
  2. Cut the tip of the strawberry 1/3 of the way down (for Santa’s hat – the rest of the strawberry is Santa’s body)
  3. Place larger piece of strawberry on a tray (larger side down), ready for piping.
  4. Combine cream cheese, cinnamon, vanilla and icing sugar with an electric mixer until thick and smooth.
  5. Fill a piping bag with the cream cheese mixture.
  6. Start piping the cream cheese mixture on the larger piece of strawberry.
  7. Place the smaller portion of the strawberry on top of the cream cheese to form the first strawberry Santa.
  8. Pipe a little ball on to the tip of Santa’s hat and smaller balls on Santa’s body for buttons. Repeat with the rest of the strawberries.
  9. Use black sesame seeds or chia seeds for Santa’s eyes.



Holiday Season Icy Poles
Makes 6


  • Coconut water
  • 2 kiwis
  • 5 strawberries
  • Handful blueberries
  • 1 peach



  1. Cut fruit into bite-sized pieces and place into icy pole moulds until it is ¾ full.
  2. Fill the rest of the moulds with coconut water.
  3. Freeze. Easy!



Classic Gingerbread Cookies
Makes 12



  • 3 cups spelt flour
  • ½ cup maple syrup
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 heaped tablespoon ginger
  • 1 egg
  • 1 ½ tsp cinnamon
  • 1/3 tsp nutmeg
  • 1 tsp vanilla extract



  1. Combine dry ingredients in one bowl and wet ingredients in separate bowl.
  2. Add dry ingredients to wet ingredients and mix until combined (do not over work the mixture).
  3. Wrap the dough in plastic and refrigerate for 1 hour.
  4. Preheat the oven to 190C.
  5. Remove mixture from fridge and roll it out on a floured surface. Roll out the dough until it is about 1/2cm – 1cm thick.
  6. Cut dough into any shape (think stars and Christmas trees) and place onto a tray lined with baking paper.
  7. Bake the cookies for roughly 10 minutes or until cookies have lifted and are golden brown.
  8. Cool cookies on a baking tray and decorate as desired.


Sherree Banh is an in-house nutritionist at Swisse Wellness.