Christmas Treats in the Longevity Style

Longevity does not mean giving up traditions or pleasure. It means learning how to work with them wisely. These four recipes show that even Christmas treats can be lighter, more nutritious and easier to digest – while still remaining rich in flavour and festive. They are based on simple ingredients, use natural sweetness and respect the body’s needs during a season when the overall load is often higher than usual.

VANILLA CRESCENTS “REBORN”

Philosophy

The traditional taste of Czech Christmas in a modern, healthier form. The crescents are delicate, tender and fragrant with almonds and vanilla, yet they contain no sugar or wheat flour. Ghee provides a buttery aroma and stability during baking, while chicory syrup adds gentle sweetness and fibre thanks to its inulin content.

Ingredients (approx. 20–22 crescents)

Base:

• 120 g almond flour

• 40 g ground walnuts or hazelnuts

• 60 g softened ghee (or a mix of 30 g ghee + 30 g butter)

• 25 ml chicory syrup

• 1 egg yolk (approx. 18 g)

• Seeds from 1 vanilla pod or ½ teaspoon ground vanilla

• A pinch of salt (approx. 0.3 g)

For coating:

• 15–20 ml chicory syrup (very thin layer)

• Finely ground vanilla (for dusting)

  
  

Method

Dough:

1. In a bowl, mix almond flour, ground nuts, salt and vanilla.

2. Add the egg yolk, ghee and chicory syrup.

3. Work into a smooth dough – it should be slightly sticky but hold its shape.

4. Wrap in cling film and let rest in the fridge for at least 1 hour.

Shaping:

1. Preheat the oven to 165 °C (fan oven 155 °C).

2. Shape the dough into logs of about 15 g and bend them into crescent shapes.

3. Place on a baking tray lined with baking paper.

Baking:

1. Bake for 12–14 minutes until the edges lightly turn golden.

2. Let cool for 5 minutes – they will be very fragile.

Finishing:

1. Lightly brush each crescent with a drop of chicory syrup.

2. Gently dust with vanilla.

3. Store in an airtight container – ideally for 24 hours to allow flavours to develop.

   
   

Longevity Insight:

• Chicory syrup provides sweetness with minimal glycaemic impact and a high fibre content.

• Ghee does not burn during baking and is easier to digest than butter.

• Almond flour and nuts stabilise energy thanks to healthy fats and protein.

  
  

Nutritional profile (1 crescent, ~15 g):

• Calories: ~85 kcal

• Fat: 6.5 g

• Protein: 2 g

• Carbohydrates: ~3.5 g (partly from inulin)

• Fibre: 1–1.5 g

  
  

Presentation tip:

The crescents look beautiful on light porcelain with a gentle dusting of ground vanilla and a few whole almonds. Perfect with espresso or a matcha latte.

LONGEVITY SPONGE COOKIE NESTS

Philosophy

An elegant retro dessert that has appeared on Christmas tables for decades – this time in a lighter, modern longevity version. The base is made from fluffy sponge cookies bound with chicory syrup, which adds fibre and reduces the glycaemic impact. The nests hide a delicate rum cream made from ghee, which behaves like butter but does not burn and is easier to digest. The result? A small, luxurious bite-sized dessert with a big effect.

Ingredients (approx. 18–20 nests)

Base:

• 250 g sponge cookies (ideally classic ladyfingers)

• 1 tablespoon cocoa powder (approx. 8 g)

• 100 ml chicory syrup

• ½ egg yolk (approx. 10 g)

• 3 tablespoons milk or plant-based milk (approx. 45 ml)

• Rum to taste (approx. 1–2 tablespoons, to soften the dough)

Cream:

• 60 g ghee (room temperature)

• ½ egg yolk (approx. 10 g)

• Icing sugar (classic version)

• 1 tablespoon chicory syrup

• Rum to taste (approx. 1 tablespoon)

For finishing:

• Fine sugar or ground erythritol for dusting the moulds

• Sponge cookies for closing the top

Method

Cream preparation:

1. Whip the ghee until light and fluffy.

2. Add ½ egg yolk, chicory syrup and rum.

3. Whip into a smooth, fine cream.

4. Divide the finished cream into two halves:

   • first half: remains as the filling cream

   • second half: will be used in the dough

Dough:

1. Blend or crush the sponge cookies into fine crumbs.

2. To the second half of the cream add:

   • milk

   • cocoa powder

   • chicory syrup

   • rum as needed

3. Finally mix in the sponge crumbs.

4. The dough should be pliable but not dry – if needed, add 1 extra tablespoon of syrup or milk.

Shaping:

1. Dust the moulds with fine sugar or ground erythritol.

2. Form small balls (approx. 20–22 g) from the dough and press into the moulds.

3. Use a wooden spoon handle to create a conical cavity.

4. Fill the cavity with the prepared cream.

5. Press one sponge cookie on top as a ‘lid’.

Finishing:

• Refrigerate for at least 6 hours, ideally overnight.

• Best after 24 hours, once the flavours have fully developed.

  
  

Longevity Insight:

• Chicory syrup has an extremely low glycaemic index and contains inulin – a prebiotic fibre for the microbiome.

• Ghee does not burn and is easier to digest than traditional butter.

• A small amount of rum does not affect nutritional value but enhances aroma.

  
  

Nutritional profile (1 nest, approx.):

• Calories: ~95 kcal

• Fat: 4.8 g

• Protein: 1.5 g

• Carbohydrates: 10–12 g (mostly from chicory fibre and sponge cookies)

• Fibre: 2–3 g

  
  

Presentation tip:

Serve on a dark tray or slate with a very light dusting of cocoa powder. For an even stronger aromatic experience, lightly brush the tray edge with a drop of rum.

CHOCOLATE BALLS WITH CHILLI AND HAZELNUTS

Ingredients (approx. 14–16 balls)

Base:

• 200 g high-quality dark chocolate (85–90 %)

• 15 ml cream

• 30 g almond or hazelnut butter

• 1 g ground chilli pepper (approx. ½ teaspoon)

• A pinch of sea salt (approx. 0.3 g)

• 20 g chopped hazelnuts (lightly toasted, plus extra for coating)

• A pinch of Ceylon cinnamon (approx. 0.5 g)

  
  

Longevity Insight:

• Chocolate (flavonoids) supports vascular function and protects brain cells.

• Chilli (capsaicin) activates thermogenesis and stimulates endorphins.

• Nuts provide healthy fats, minerals and antioxidant capacity.

  
  

Nutritional profile (1 ball, ~15 g):

• Calories: ~95 kcal

• Fat: 7.5 g

• Protein: 2.2 g

• Carbohydrates: 2.5 g

• Fibre: 1 g

  
  

Presentation tip:

Serve on a dark stone platter, lightly sprinkled with chilli flakes and gold dust. Add a few whole hazelnuts and a pinch of sea salt for contrast.

LONGEVITY BAKED LINZER COOKIES WITH RASPBERRY CHIA JAM

Philosophy

A baked version of classic Linzer cookies that combines traditional shapes with modern functional nutrition. The base is made from almonds and oats – without flour, without sugar, gently baked for 10–15 minutes at 170 °C. The delicate sweetness comes exclusively from chicory syrup, which contains inulin and supports the microbiome. Coconut oil is replaced by ghee for a gentler flavour and better digestibility. The result: fruity, delicate, soft and perfectly clean.

Ingredients (10–12 pieces)

Dough:

• 100 g almonds

• 50 g oats

• 6 dates or 2 tablespoons date paste

• 1 tablespoon ghee (approx. 12–15 g)

• 100 ml chicory syrup

• ½ teaspoon vanilla extract

• A pinch of salt

Raspberry chia jam:

• 100 g raspberries (fresh or frozen)

• 1.5 tablespoons chia seeds

• ½ teaspoon lemon juice

• 1 teaspoon chicory syrup (optional, for a sweeter version)

  
  

Method

Dough:

1. Blend the almonds and oats into a fine flour.

2. Add the dates (or date paste), ghee, chicory syrup, vanilla and salt.

3. Blend until the mixture forms a pliable ball.

4. Roll out the dough between two sheets of baking paper to about 5 mm thickness.

5. Cut out rounds – leave half whole and cut a hole in the other half.

6. Transfer to a baking tray lined with baking paper and bake for 10–15 minutes at 170 °C until lightly golden.

7. Let cool completely.

Raspberry chia jam:

1. Mash the raspberries with a fork.

2. Add chia seeds, lemon juice and chicory syrup.

3. Let stand for 10–15 minutes until the chia seeds form a gel.

Assembly:

1. Spread a small amount of chia jam onto the solid bottom cookie.

2. Cover with the cookie that has a hole.

3. Gently press to connect the flavours.

4. Store in a cool place.

   
   

Longevity Insight:

• Chicory syrup – low glycaemic impact, high in inulin for microbiome support.

• Ghee – gentler flavour than coconut oil and stable at room temperature.

• Raspberries and chia – a combination of antioxidants, polyphenols and omega-3 fatty acids.

• Oats – beta-glucans for immunity and digestion.

  
  

Nutritional profile (1 piece, approx.):

• Calories: ~90–95 kcal

• Fat: ~6 g

• Protein: ~3 g

• Carbohydrates: ~7 g

• Fibre: ~3 g

  
  

Presentation tip:

For an extra-luxurious version, decorate the top cookie with ground dried raspberries or fine coconut powder. Add a pinch of cardamom to the jam for an oriental note.