These Christmas Pudding Bliss Balls are full of festive flavour, combining fruits, nuts and spices with a hint of citrus. They're the ideal energy booster for this busy time of year and I'm yet to find someone who doesn't love them. The topping is optional but helps to create the Christmas pudding appearance.
Three great health benefits: energy boosting, good source of fibre, promotes healthy skin
Makes 12
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months
Ingredients:
175g almonds
175g medjool dates, pitted
150g raisins
50g dried cranberries (I always use apple sweetened)
Zest of 1 orange
3 tbsp coconut oil (liquid)
1 tsp ground cinnamon
1/4 tsp grated nutmeg
Pinch sea salt
For the topping:
1/3 cup coconut butter
2 tbsp maple syrup
12 dried cranberries
175g almonds
175g medjool dates, pitted
150g raisins
50g dried cranberries (I always use apple sweetened)
Zest of 1 orange
3 tbsp coconut oil (liquid)
1 tsp ground cinnamon
1/4 tsp grated nutmeg
Pinch sea salt
For the topping:
1/3 cup coconut butter
2 tbsp maple syrup
12 dried cranberries
Method:
1) Whizz the almonds in a food processor until finely chopped. Add the cinnamon, nutmeg and salt and whizz briefly to combine.
2) Add the dates, raisins, dried cranberries, orange zest and coconut oil and whizz until the mixture sticks together.
3) Form into balls and refrigerate for an hour to set.
4) To make the "icing" topping, melt together the coconut butter and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, but not completely, just until the mixture thickens. Place a small dollop onto each bliss ball and top each with a dried cranberry. Refrigerate to set.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
2) Add the dates, raisins, dried cranberries, orange zest and coconut oil and whizz until the mixture sticks together.
3) Form into balls and refrigerate for an hour to set.
4) To make the "icing" topping, melt together the coconut butter and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, but not completely, just until the mixture thickens. Place a small dollop onto each bliss ball and top each with a dried cranberry. Refrigerate to set.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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