Recipe of the Month – Mini Christmas Pudding Power Balls

We love Christmas!! We just find it a bit tricky to leave the Christmas treats alone, but luckily we also love power balls - so imagine our delight when we found a recipe that combined our true loves - mini Christmas Pudding power ball anyone?

Christmas Puding Power Balls

These little beauties are adapted from a recipe from @niomismart.  They literally taste like Christmas – all citrusy, gingery loveliness…..but are also packed full of nutrients. They are most definitely not low calorie – but if you’re going to treat yourself these are definitely a much healthier option than most of what’s of offer right now. And they are easy to make. No baking at all. If you own a blender or a Nutribullet type of affair then you are ready to go!

You will need

Makes approx 12 balls)

Christmas puddings:
1 cup of dates (stones removed)
1/2 cup of plain almonds (blanched)
1/2 cup of Brazil nuts
1/2 cup of pecans
1/2 cup of sultanas
1/4 cup of dried cranberries
1 tbsp orange zest
1 tbsp lemon zest
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg

Cashew Icing:
1/2 cup plain cashews, soaked in water overnight
1 tbsp honey
2 tbsp almond milk (plus extra if needed)
1 tbsp fresh lemon juice
1 tbsp coconut oil
A few chopped dried cranberries or a handful of red currents to decorate

Method

1. Soak the cashews in water for at least 4 hours, but preferably overnight to soften them.

2. To make the Christmas pudding balls place all the ingredients in a food processor and blend until the ingredients stick together (a few minutes). Add a very small amount of extra lemon juice if the mixture is too crumbly

3. Divide the mixture into evenly sized balls (roughly the size of small ping pong balls). Gently flatten the tops with your thumb then store in the fridge.

4. To make the icing, drain the cashews and add all ingredients to a food processor or blender (a Nutribullet, or similar, works well) and blend until smooth. This can take 5 mins or more depending on your blender. Your icing should be nice and thick so it does not run down the sides of the puddings.

5. Transfer icing to a bowl and freeze for 15 minutes.

6. Spread the icing onto each of the puddings and decorate with chopped dried cranberries or red currants.

NB: the icing discolours overnight so if these are for a party or event then we suggest icing them just before they are needed. The icing is still delicious the next day but not quite as pretty!

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