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Mini Xmas Pudding Balls

Mini Xmas Pudding Balls
  • Dairy Free
  • Gluten Free
  • Vegan


Dry Ingredients:

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 tspn cinnamon powder

1 level tspn ginger powder

1 tspn chinese five spice

zest of 1 large or 2 small lemons (can use orange or lime)

Wet Ingredients:

1/4 cup coconut oil

2-3 tblspns white tahini paste

1 tspn vanilla extract


1. If you store your dried fruit in the fridge, then first allow the fruit to come to room temperature (so that they soften).

2. Roughly chop the dates and figs and place into the large bowl of your food processor.

3. Add in all of the remaining dry ingredients and pulse just to combine.

4. 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.

5. Roll the mixture into 1 tablespoon balls on a tray lined with baking paper. Makes approximately 36 balls. Set and store in the fridge.

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.

Recipe submitted by Viki Thondley of Mind Body Food



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