We love treating our clients over the festive period and these delicious raw vegan Christmas Pudding power balls were the perfect treat after a sweaty power Vinyasa yoga class. Some of you have asked for the recipe.. have fun making at home.
Mini Christmas Pudding Truffles
vegan, paleo, raw, gluten free
INGREDIENTS 160g almonds 200g pitted medjool dates 140g dried apricots, roughly chopped 120g goji berries, plus a few extra for topping 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ground cloves 2 scoops vegan vanilla protein powder zest of 1 orange zest of 1 lemon 6 tbs coconut oil 6 tbs raw cacao powder pinch of sea salt
Chocolate drizzle 1cup melted coconut oil 6 Tbsp. melted cacao butter 1 1/2 cup raw cacao powder 1/2 cup rice malt syrup pinch of sea salt
Coconut Icing** Coconut butter, warmed up
METHOD In a high speed food processor, blitz the almonds into a coarse flour. Add the remaining ingredients and process until the mixture forms a rough, chunky, chocalatey dough. If it’s too dry, add a tablespoon of warm water. If it happens to be a little too we, allow to stand for a bit to allow the dry fruit to absorb the moisture. Roll into small balls, this should make about 25, cover and pop in the fridge.
Meanwhile make the chocolate drizzle in a double boiler (or a glass bowl over a pot of simmering water) melt coconut oil and cacao butter. Add rice malt syrup and whisk to combine. When smooth and uniform, remove from heat and add in cacao and sea salt. You can adjust the sweetness and saltiness to your preference
Put the mixture back in the fridge for about 15mins to cool
Drizzle over the truffles and put them in the freezer to set while you make the icing
Using a teaspoon take a small amount of the coconut “icing” and drizzle over the balls allowing it to run down ever so slightly. While the coconut “icing” is runny, gently place the goji berries on top.
**Coconut Butter “Icing”
This is a great alternative to sugary icing, it looks the part and tastes like a cross between a mild shortbread and macaroon. I use it as an icing however coconut butter is a great little staple to have in the house. You can buy it already made, or with a little patience make your own. It can be used in a variety of ways including vegan mayonnaise, icing, flourless cooking, fudge and so much more.
INGREDIENTS 2 cups dried, shredded, unsweetened coconut pinch of salt
METHOD Place the coconut and salt in a high speed food processor and crank up the dial. Mix on high speed for approximately 18 minutes, scraping down the sides occasionally until it turns into a thick, creamy paste. Have faith it works. Drizzle on top of the balls