Merry, vegan Christmas: Our irresistible Christmas snacks!
Discover the delicious flavours of the festive season in our selection of vegan Christmas snacks! Our treats are prepared with love and care to make your festive season extra special.
From Christmassy energy balls to savoury nuts and tempting chocolate specialities, our snacks are the perfect addition to your festive spirit. This Christmas, treat yourself and your loved ones to the joy of eating without animal products. Taste the magic of the festive season in every bite. Merry vegan Christmas!
Christmas products
600 g (€45.67* / kg)
€28.85* €27.40*
200 g (€32.50* / kg)
€6.50*
90 g (€77.22* / kg)
€6.95*
200 g (€29.75* / kg)
€5.95*
200 g (€44.75* / kg)
€8.95*
200 g (€49.75* / kg)
€9.95*
200 g (€29.75* / kg)
€5.95*
200 g (€49.75* / kg)
€9.95*
Christmas recipe ideas
Blood orange and fennel salad
Ingredients
- 3 medium-sized fennel, cut into fine, longish strips
- 3 blood oranges, cut into small pieces
- ½ bunch of coriander
- 2 tbsp raw olive oil
- 3 tbsp lemon juice
- 1 clove of garlic, crushed
- pepper
- 150 g raw pistachios (preferably soaked in water overnight)
Preparation
1. mix the fennel with the blood oranges and coriander in a bowl.
2. mix the olive oil, lemon juice, garlic and pepper well and then add to the fennel, blood oranges and coriander.
Add to the fennel, blood oranges and coriander and mix well.
3. arrange the salad on plates and sprinkle with pistachios.
Pecan "roast" with orange cranberry saffron sauce on creamy celery apple salad
Ingredients for the "roast"
- 100 g pecan nuts, soak for approx. 1-2 hours
- 80 g celery root
- 50 g dried apricots, soak in 20 g water
- 200 g mushrooms
- 35 g red onion
- 1 clove garlic
- 40 g parsley (approx. ½-¾ bunch)
- 1 tbsp sweet paprika powder
- ½ tsp smoked paprika powder
- 1 tsp rosemary
- 1 tsp thyme
- 20 grinds from the pepper mill
- 3 g salt (1 slightly heaped teaspoon)
- 30 g miso
- 20 g olive oil (approx. 4 TBSP)
- 40 g golden linseed, ground
- 1 slightly heaped tbsp psyllium husks, ground
For the sauce
- 140 g freshly squeezed orange juice with pulp (approx. 1 large orange)
- Grated zest of 1 orange
- 15 g cranberries
- ¼ tsp salt
- 2 juniper berries
- 30 g/ml verjus (alternatively balsamic vinegar bianco)
- 10 g coconut blossom sugar (approx. 1 heaped tablespoon, depending on the orange)
- 8 grinds from the pepper mill
- 1 pinch of guar gum
- 1 pinch of saffron
For the salad
- 300g celery root, grated
- 1 apple (100g), grated
- 30 g cranberries
- 50 g vegan (cashew) cream cheese
- 25 g fresh linseed oil
- 7g shallot or onion (one small piece)
- 15 g mustard (approx. 1 ½ teaspoons)
- 15 grinds from the pepper mill
- 30 g agave syrup
- 20 g lemon juice
- Grated zest of ½ lemon
- 50 g water
- 1 geh. Tbsp freshly chopped or dried chives
For the decoration
- A few pecan nuts
- 2 tbsp chopped parsley
- 100 g lamb's lettuce
Preparation
1 Rinse the pecan nuts. Cut the celery root and mushrooms into small pieces. Finely dice the apricots. Roughly chop the parsley; the stems that are not too hard can be used. Keep the soaking water. Put all the ingredients except the apricots, the soaking water, the linseed and the psyllium husks into a food processor (e.g. Magimix 5200 XL) and process until it still has a chunky consistency and is not too fine. Then add the apricots, soaking water, linseed and psyllium husks and process again until everything is incorporated. It is best to use the pulse test to check the consistency. Leave the dough to rest for 2-3 minutes so that it can thicken. Then transfer to a dehydrating film and shape into a thick, even loaf, approx. 15-20 cm long.
2. cut the loaf into 10-12 thick slices. Dry in the dehydrator first at 65 degrees for 2 hours and then at 45 degrees for a further 8 hours. The inside of the roast should no longer be mushy but not too dry.
3. for the salad, grate the celery root and apple in the food processor using the grating insert of the Magimix 5200 XL (or alternatively by hand). Puree all the other ingredients except the chives in the Vitamix at the highest setting and flavour to taste. Mix the celeriac, apple, cranberries, chives and dressing well and leave to stand overnight.
4. for the sauce, puree all the ingredients in the Vitamix until it becomes a little warm to activate the saffron.
5. place 2 tablespoons of sauce per portion on a plate and place 2 pieces of nut roast from the dehydrator on top. Arrange the lamb's lettuce and celery salad next to it and garnish with pecans, more sauce and chopped parsley.
Beetroot chocolate brownie
Ingredients -for the dry base
- 150 g walnuts
- 50 g buckwheat Keimlinge (sprouted and dried)
- 50 g cocoa nibs
- 50 g almonds
- 35 g cocoa powder
- 1 tbsp psyllium husks
For the moist base
- 80 g beetroot, raw
- 100 g homemade almond milk
- 70 g coconut oil
- 100 g dates, medjool or succari
- 100 g coconut blossom sugar
- ½ tsp salt
- ½ tsp vanilla powder
For the cream
- 200 g cashews, soak for 2 hours and rinse
- 150 g beetroot juice (e.g. with the Kuvings juicer)
- ¼ tsp salt
- ½ tsp vanilla powder
- 125 g coconut blossom sugar
- 20 g lemon juice
- 45 g cocoa butter
- 20 g coconut oil
- 15 g lecithin (sunflower or soya)
- 1 tsp lemon extract or a few drops of essential oil
Preparation
1. finely process all the ingredients of the dry base in a high-speed blender or food processor (e.g. Magimix).
2. finely puree all the ingredients of the moist base in the Vitamix. Add the moist base to the dry base and process again. pour into a rectangular mould approx. 24 cm long and 15 cm wide, smooth out and chill for a few hours.
3. finely blend all the cream ingredients in the Vitamix and pour into a piping bag. Chill for several hours until the cream is firm. Then decorate the brownie lavishly with it.
Our anniversary products
200 g (€44.75* / kg)
€8.95*
200 g (€49.75* / kg)
€9.95*
600 g (€45.67* / kg)
€28.85* €27.40*
200 g (€49.75* / kg)
€9.95*
200 g (€29.75* / kg)
€5.95*
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