I must admit I’ve never been a fan of Christmas pudding, as a child and even now when gluten-free versions are available. But I absolutely adore the sweet, warming hints of cinnamon, ginger and nutmeg alongside the strong, bold flavours of dried fruit and nuts.
These little treats are inspired by the festive classic made into little no-bake balls, smothered in a cheeky layer of dark chocolate. Gluten-free, dairy-free and vegan (depending on what chocolate you use and if you sub honey for maple syrup), they make a great option if you or your family/guests over Christmas have dietary requirements. Even better, you can make these up to 1 week in advance so that takes a little stress away!
Ingredients:
For the base –
- 100g dates, soaked in boiling water for 10 minutes
- 200g mixed nuts and/or seeds
- 50g candied peel (I used Buy Wholefoods Online)
- 50g dried cranberries (I used Buy Wholefoods Online)
- 100g oats (I used Mornflake)
- 2 teaspoons mixed spice
- 2 tablespoons coconut oil, melted (I used Buy Wholefoods Online)
- 2 tablespoons honey or maple syrup (I used Buy Wholefoods Online honey)
To coat –
- 50g dark chocolate (can be vegan – I used Seed & Bean)
- 1 tablespoon coconut oil
- Dried cranberries
- Pumpkin seeds
- Glitter spray
Get making!
- Drain the dates and add them to a food processor (I used my Ninja Kitchen) with the nuts/seeds, candied peel and dried cranberries and pulse until mostly broken down.
- Add the oats, mixed spice, coconut oil and honey or maple syrup and pulse well again until everything combines.
- Divide into small pieces and roll into balls. Place on a tray lined with baking paper and chill for 30 minutes.
- Melt the chocolate with the coconut oil then roll each ball to coat in chocolate. Place back on the tray and chill in the fridge for 10 minutes.
- Place a couple of dried cranberries and pumpkin seeds on top of each one, pushing in gently to stick, return to the fridge to chill for a further 30 minutes.
- Spray with glitter spray – then enjoy!
