Low-sugar desserts for this year’s Christmas

Panettone, cookies, chocolates…The festive season is a time for joy, family gatherings, and, of course, delicious desserts. But enjoying a sweet end to a Christmas meal doesn't have to mean overindulging in sugar. 
Our food specialists share their favourite low-sugar Christmas dessert recipes, perfect for those who want to cut back on sugar, without sacrificing flavour or tradition.


Light chocolate salami

Ingredients for 8-10 servings: 

• 180 g wholemeal dry biscuits
• 30 g unsweetened cocoa powder
• 170 g ricotta cheese
• 20 g sugar (or a natural sweetener like stevia or agave syrup)

Preparation:

1. Crush the biscuits into small pieces (alternatively use a food processor).
2. Mix the ricotta with cocoa and sugar (or sweetener) until smooth.
3. Add the crushed biscuits and mix well until the mixture is compact.
4. Shape the mixture into a salami form on parchment paper.
5. Wrap and refrigerate for at least 2 hours to firm up.
6. Dust with cocoa powder before serving if desired.

Ricotta chocolate truffles

Ingredients for 18 truffles:

• 120 g ricotta cheese
• 35 g unsweetened cocoa powder, plus extra for dusting
• 80 g dark chocolate (minimum 85%)
• 3 tablespoons powdered sugar (or a sweetener of your choice)

Preparation:

1. Melt the dark chocolate gently in a heat-safe bowl placed over a pot of hot water, or use the microwave in short intervals until smooth.
2. In a bowl, mix ricotta, cocoa powder, and powdered sugar.
3. Add the melted chocolate and mix until creamy.
4. Chill the mixture in the fridge for about 1 hour.
5. Once firm, shape into small balls with your hands.
6. Roll the truffles in cocoa powder.
7. Store in the fridge until ready to serve.

‘Panforte’ with dates - the alternative version

Ingredients for 10–12 slices:

• 200 g pitted dates
• 100 g water
• 150 g mixed nuts (pistachios, almonds, hazelnuts, walnuts)
• 75 g dried figs
• 100 g all-purpose or wholemeal flour
• 1 tablespoon of mixed spices (cinnamon, cloves, nutmeg, ginger)
• Zest of one untreated orange

Preparation:

1. Preheat the oven to 180°C.
2. Toast the nuts lightly in a pan or oven.
3. Cook the dates with water in a small saucepan for 5 minutes until soft.
4. Blend the dates together with orange zest to form a smooth paste.
5. Chop the dried figs and mix with the nuts, flour, and spices.
6. Add the date mixture and mix well.
7. Line a loaf tin with parchment paper and add the mixture.
8. Bake for 25–30 minutes, until golden and firm.
9. Cool before cutting and serving.

Spiced cinnamon and ginger biscuits

Ingredients for 20–25 biscuits:

• 200 g wholemeal flour
• 50 g almond flour
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 50 ml sunflower oil 
• 2 tablespoons agave syrup
• 1 egg

Preparation:

1. In a bowl, mix the flours, baking soda, and spices.
2. Add oil, egg, and agave syrup. Mix until a soft dough forms.
3. Roll out the dough to about 5 mm thick on a floured surface.
4. Cut into festive shapes.
5. Place on a baking tray lined with parchment paper and bake at 180°C for 10–12 minutes, or until golden at the edges.

Chocolate and chestnut mousse

Ingredients for 6 persons:

• 200 g cooked chestnuts
• 100 g dark chocolate (85%)
• 100 ml fresh or plant-based cream
• 1 teaspoon natural vanilla
• 1 tablespoon honey (optional)
• 50 ml almond or oat milk, if needed

Preparation:

1. Melt the dark chocolate in a heat-safe bowl placed over a pot of hot water, or use the microwave.
2. Blend the chestnuts with a little milk and vanilla until smooth.
3. In another bowl, whip the cream with the honey.
4. Combine the melted chocolate with the chestnut mixture.
5. Gently fold in the whipped cream to maintain the mousse’s airy texture.
6. Refrigerate for at least 2 hours to cool down and allow flavours to develop.

Buon appetito!