‘Twas the weeks before Christmas and all through the house, the festive season was mixing it up, and so was this mouse 😉
The kitchen aroma was chocolate and spice, making Mini Christmas Puddings really kick- ass and nice.
It’s a healthy treat and sugar free, hard to believe your eyes and ears? Well here’s the recipe to prove it, and to your health a big cheers!
These delicious gems are high in minerals Magnesium, Iron and Calcium plus they’re rich in protein, essential fatty acids and fibre – making them perfect nutritious snacks to aid in stressful times and hangovers during the festive season.
Mini Christmas Pudding base – Using the Goodie Ball recipe below (or the All Ball recipe for nut-free), minus the desiccated coconut used for rolling.
1 Cup Almonds (activated, soaked in water overnight)
1 Cup Medjool dates, seeded
1 Tbsp Coconut Oil (virgin, cold pressed)
½ Cup Raw Cacao Powder
½ tsp Natural vanilla extract (optional)
1 tsp Ground Cinnamon (optional)
Place all of the ingredients into the food processor and pulse until combined and sticking. Using cleans hands, take small handfuls of the mixture and roll in your hands to form a ball. Arrange pudding base balls onto a plate.
Mini Christmas Pudding topping – Soften pieces of Coconut Crumble by leaving it at room temperature. Using hands, mould small pieces onto Pudding Base to form the white-capped topping.
Decoration – Using 2 small fresh mint leaves and a dried goji berry as decoration. If these are unavailable, you can also use pepitas (dried pumpkin seeds) instead of mint leaves and a small piece of fresh strawberry instead of goji berry.
Place on serving tray or plate and chill in the fridge for minimum 30 mins before serving.
Can be stored in the fridge for up to 1 week and can be frozen for up to 1 month. If freezing, do not add the fresh mint or goji berry until serving.