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Christmas Pudding Bliss Balls

C h r i s t m a s   P u d d i n g   B l i s s   B a l l s

From 17th December, 2020.

We have one more recipe for you in 2020 – and its CUTE! Spiced Christmas pudding bliss balls, with a vanilla cashew cream. These little balls look and taste just like Christmas, and are the perfect quick and healthy snack to enjoy throughout the festive season (and beyond!). A jar of them would also make a lovely homemade gift!

The recipe is versatile and can be easily adapted so you can switch up the nuts and dried fruit according to your preferences and what you have in your kitchen cupboards.


What you'll need (to make 10-12 balls) ...

For the Christmas pudding balls:
- 80g of almonds
- 80g of walnuts
- 30g of dried cherries
- 30g of raisins
- 30g of dried apricots
- 6 dates (soaked in hot water for 10 minutes to soften), or 1 tablespoon of D8 Made original or cinnamon flavoured date butter
- The zest of one orange
- One teaspoon of ground cinnamon
- Half a teaspoon of ground ginger
- Quarter of a teaspoon ground nutmeg
- A pinch of good quality sea salt
Optional: 50g plant-based protein powder

For the cashew cream:
- 150g of cashew nuts (soaked overnight at room temperature, or for 30 mins in hot water for a quicker option)
- Three tablespoons of maple syrup
- Half a can of coconut cream (the solid part only, transfer the rest to a jar/container and keep in the fridge for up to 3 days)
- A dash of vanilla essence

For the toppings:
-Fresh mint leaves and any red dried fruit

How To Make Them ...

First, soak your dates and cashews (in separate bowls). 

Put the almonds and walnuts in a food processor, and blend to a coarse flour. Add the rest of the ingredients, including the soaked dates, and blend until the mixture breaks down enough to stick together when you press it between your fingers. If it isn't sticky, you might need to blend it a bit longer or add a couple more dates. Taste and add more spices or salt if you'd like.

Roll the mixture into 10-12 balls, then place them in the fridge to firm up while you make the cashew cream.

Next, make the cashew frosting. Drain the cashews, then add to a blender with the rest of the ingredients and blend until smooth. Taste and add more maple or vanilla if you'd like.

Add a teaspoon of the cashew cream to the top of each of your Christmas pudding balls, and use the spoon to make it look like dripping brandy sauce. Top with two mint leaves and a dried red berry of your choice (cranberries are lovely), and then try and not eat them all at once ...!

You can keep them in a sealed container in the fridge for up to five days.


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