Read time: 4 min.
Issue 04 * 23 December 2023

Crafty Christmas Treats

Goldster’s nutritional chef Jana Fritzsche cooks up some healthy indulgences this Christmas that won’t compromise your wellbeing.

Bethan Cole ft. Jana Fritzsche

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At Christmas, we needn’t be as strict with our diets as we might be at other times of the year. We can allow ourselves the occasional treat. And sometimes, as in the case of dark chocolate, those treats are also good for us. Dark chocolate is a powerful antioxidant, it helps to improve blood flow and lower blood pressure, it may also improve brain function and aid in the prevention of heart disease.

Goldster’s nutritional chef Jana Fritzsche has dreamed up these recipes to be healthy alternatives to shop-bought boxes of chocolates and sweets.

Dark Chocolate Bark - Serves 8


  • Baking sheet
  • Parchment paper


  • 220-250g of 75%+ dark chocolate
  • 1/3 cup of dried cranberries
  • 1/3 cup pistachios, roughly chopped
  • ½ cup mini dark chocolate chips


  • Melt the 220-250g chocolate in the microwave or or baîn-marie.
  • Add half the cranberries & pistachios.
  • Spread onto baking paper.
  • Top with the remaining pistachios, cranberries and chocolate chips and then let set in the fridge
  • When set (approx. 20-30min) break up and store in an airtight container in a cool space or fridge.

Pistachio & Cranberry Fudge - Serves 10


  • Square pan or baking dish (ideally 8x8 inches)
  • Baking paper
  • Medium-sized saucepan


  • 350g condensed milk
  • 400g dark chocolate over 75% cocoa
  • 1tbsp unsalted butter
  • ½ tsp vanilla extract
  • 1 cup dried cranberries chopped
  • ¾ cup unsalted pistachios, chopped


  • Line the baking dish with parchment paper.
  • Pour the condensed milk into the saucepan and warm over medium heat, stirring Occasionally.
  • Add the chocolate and butter and stir until the chocolate is completely melted.
  • Remove from the heat and fold in the pistachios, cranberries and vanilla. Make sure they don’t clump together.
  • Pour the mixture into the pan and smoothen with a spatula or the back of a spoon.
  • Place into the fridge and let set for at least two hours.
  • When set, cut into 36 squares and store in an airtight container in the fridge for max 1 week.