Just like the story- “while visions of sugar plums danced in their heads”. Now you can make your own. It takes more time to gather all the ingredients than it does to make them.

Sugar Plums


2 cups almonds
¼ cup honey
1 ½ tsp. cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 ½ cup dried apricot halves
½ cup dried plums
½ cup pitted dates
Zest of one orange (skin only, no white pith)
Pinch of salt (about 1/8 tsp.)

Powdered sugar or fine coconut shred for rolling.


In the bowl of a food processor, pulse the 2 cups of almonds until finely chopped, almost meal but not quite. Be careful not to turn into almond butter.

Add the honey, all the spices, the apricots, plums, dates, zest and salt. Pulse until everything is well chopped and starts to come together.

Place a piece of parchment paper on a cookie sheet.

Take a tablespoon full of the almond mixture and roll into balls with your hands. If it starts to stick, dust your hands with powdered sugar.

Place the sugarplums on the parchment.  Pour powdered sugar or finely shredded coconut into a bowl and roll each sugar plum to coat. 

Makes about 2 ½ dozen.

If you want, you can add ½ tsp. of rum flavoring to give these a more adult taste.


I would be lost without my food processor. I use it for chopping and mixing pie crust dough and even biscuit dough because it’s so fast and does an amazing job. Here’s the one I have and use.

Another must have in my kitchen is parchment paper. I use it for everything. Baking broiling, roasting, it keeps everything from sticking to the baking pans. I make sure never to run out. I prefer using the sheets that are pre-cut as opposed to the rolls. It lays flat and I don’t have to fight with it.

Thanks so much for supporting me and my gluten free adventures. You do this every time you click on one of my links, as I receive a small commission if you purchase. Again, thank you.

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