You Stay Classy White Christmas

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My sister and I have an unofficial Christmas tradition. Every year, sometime around the end of December, at some un-allocated moment, we burst into full Bing Crosby impersonation, belting out a version of White Christmas that could rival Christmas lunch for mass ham per capita. To be honest, Sarah is the one who usually upholds the Bing end of the deal. I do the “doo doo, doop de doop” bit.

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Let’s face it, even if you like Christmas, it’s weird and tacky, often either too sweet or not sweet enough. Which is why this white Christmas recipe uses only the sugar of a block of white chocolate and switches out the generic mixed dried fruit in favor of more interesting and, frankly, more festive things. Because, really, the best way to enjoy Christmas is to do whatever the hell you want. There’s a lot of pressure around this time to be at a certain place or buy a certain thing, to the extent that a lot of people find it difficult to enjoy themselves. I think it works a lot better without the pressure, when you finally decide to throw Copha to the wind and invest in some coconut oil. Which is a metaphor, baby. A metaphor for seasons-fucking-greetings. And it’s all for you.

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Disclaimer: this is softer than your usual white Christmas, because the coconut oil isn’t as hard as Copha. You gotta store this shit in the fridge yo. It’s also not as sweet and, hey, maybe you like things super sweet, so keep that in mind.

Ingredients:

250g coconut oil
220g white chocolate
3 cups puffed rice
1 cup desiccated coconut
1 1/2 cups of powdered milk
2 cups of mixed dried fruit (I used a combination of pineapples, craisins and figs)
pinch salt

Directions:

Add chocolate and coconut oil to bowl and allow to warm, either over a pot of hot water or in the microwave, until chocolate is melted. Leave to cool slightly and chop up dried fruit into small pieces. One by one add all other ingredients and stir until combined. Line a large baking tray and pour in mixture, flattening and evening until all space is filled. Put in the fridge for a few hours, remove and cut into pieces. Store in the fridge until ready to put in your mouth.

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