Although sugar plums are mentioned in “The Night Before Christmas,” and there is a Sugar Plum Fairy in the Nutcracker Ballet, not many people are familiar with what a sugar plum really is.
Years ago, when our family did a Christmas unit study, we discovered this versatile Christmas treat. Since then, it has been my go-to recipe for holiday gatherings and a personal healthy indulgence during the holiday season.
Here is a video my daughter Maggie and I made to take you step-by-step through the recipe. In the video, we not only show you how simple this recipe is to make, but also how you can easily change the ingredients to work around any of your family member’s food allergies.
Allergy-Friendly Sugar Plum Recipe Demo
Equipment, Ingredients and Instructions
2 cups base ingredient: any variety of nut, oatmeal (gluten-free if needed), or coconut
2 cups dried fruit: raisins, dates, cranberries, figs, apricots, or prunes
2 teaspoons spices: cinnamon, cloves, allspice, ginger, ground anise, etc.
Approximately ¼ cup of a wet ingredient: honey, maple syrup, maple cream, nut butter, molasses, brown rice syrup, etc.
Extra chopped base ingredient, or cocoa/peanut butter powder, for coating
Measure 2 cups of your base ingredient (or mix of base ingredients) into the food processor and chop to a fine meal.
Measure 2 cups of your dried fruit choice (or mix of dried fruit choices) into the food processor, with the base, and chop again until the fruit is minced.
Measure in 2 teaspoons of spices into the mixture in the food processor, and chop to distribute.
Slowly add the wet ingredient into the mixture in the food processor until it forms a ball.
Dump the mixture out on one plate and place your desired coating on another plate
Roll the mixture into gumball-sized balls
Finish by rolling the ball in the coating
Extra Recipe Tips
Keep a wet towel nearby to clean off sticky hands
Store finished sugar plums in the refrigerator
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