These yummy mini puddings are Sweet & Spicy, Delicious & moist, and Flavour-intensive!
You’ll love them as a healthy alternative this festive season.
Most people love traditional Christmas pudding – you know, the ones served with the brandy custard or hot white sauce over the top – sweet, dense, rich and satisfying!
This is a healthier version of the traditional pudding, with a modern bite-sized twist! It’s perfect if you’ve been transitioning towards more naturally sweetened and healthier treats to reduce your sugar and nutritionally void foods.
Instead of using any of the go-to natural sweeteners – like raw honey, maple syrup, rice malt syrup or coconut sugar – I’ve used only dried fruit, citrus and spices in these flavour-intense little pudding balls.
I recommend using fruit that’s free of sulphur/preservatives to minimise the preservative load.
Enjoy these delicious balls of fruity, spicy delight!
May they be an easy and surprisingly delightful addition to your festive table this Christmas!
Mini Christmas Pudding Balls
Makes 36 balls | Prep time 20 minutes | Gluten-free, Dairy-free, Vegan, Paleo.
Ingredients:
Dry:
- 5 Medjool Dates, Pitted.
- 5 Dried Figs.
- 1 Cup Dried Cranberries.
- 1/4 Cup Dried Black Currants.
- 1 ½ Cups Walnuts (Can Use Almonds or Pecans).
- 1/2 Cup Desiccated Coconut.
- 1 Full Teaspoon Cinnamon Powder.
- 1 Level Teaspoon Ginger Powder.
- 1 Teaspoon Chinese Five Spice.
- Zest of 1 Large or 2 Small Lemons (Can Use Orange or Lime).
Wet:
- 1/4 Cup Coconut Oil.
- 2-3 Tablespoons White Tahini Paste.
- 1 Teaspoon Vanilla Extract.
Method:
- If you store your dried fruit in the fridge, then first allow the fruit to come to room temperature (so that they soften).
- Roughly chop the dates and figs and place into the large bowl of your food processor.
- Add in all of the remaining dry ingredients and pulse just to combine.
- Gently melt the coconut oil in a small bowl and mix in the tahini and vanilla with a spoon until smooth and creamy. Tip the wet liquid into the food processor over the fruit and spice mix. Process until the mixture is well combined, smooth and soft.
- Roll the mixture into 1 tablespoon balls on a tray lined with baking paper. Makes approximately 36 balls. Set and store in the fridge.
White Chocolate Sauce:
Place the balls in the freezer while you mix together in a small bowl.
Ingredients:
- 1 Tablespoon Each of Coconut Oil (Can Substitute With Cacao Butter – See Note Below).
- 1 Tablespoon White Tahini Paste.
- 1 Tablespoon B Grade Pure Maple Syrup.
Method:
- Take the balls out of the freezer and spoon the mixture over the top of each ball, then repeat two to three times for a layered look.
- Decorate each with a currant, cranberry, goji berry or pistachio on the top (you may need to dip the fruit into the mixture before placing on top to help stick).
- Store in fridge.
NOTE: you can actually swap the coconut oil for cacao butter if you prefer to make a slightly firmer sauce, or if you don’t like so much coconut oil taste! Therefore you may prefer to make the sauce recipe as a bigger batch, for example: 1/2 OR 1 cup of each ingredient.
Serving Suggestions:
Chocolate Coated Pudding Balls:
Melt some dark chocolate into a small jar and dip the balls in the chocolate with a fork. Bounce a few times to drain, then place on the baking paper and into the fridge to set.
White Xmas Pudding Balls:
Place the balls in the freezer while you mix together 1 tablespoon each of coconut oil, white tahini paste and B Grade pure maple syrup in a small bowl. Take the balls out of the freezer and spoon the mixture over the top of each ball, then repeat two to three times to create a layered look.
Decorate each with a currant, cranberry or pistachio on the top (you may need to dip the fruit into the mixture before placing on top to help stick). Store in the fridge.
For more raw, cooked, vegan, paleo, dairy free, gluten free, grain free and refined sugar free recipes, check out my Healthy Chocolate Delights Recipe eBook here.
Author:
Viki Thondley
Viki Thondley-Moore is an Integrative Holistic Counsellor, Brain-Based Coach, Clinical Hypnotherapist, Mind-Body Somatic Practitioner, Wellness Coach, Meditation Teacher, Educator and Disordered Eating Specialist. Viki is founder of MindBodyFood and Founder/Director of the MindBodyFood Institute.
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