Healthy Swap Time! These cutie Mini Christmas Pudding Truffles look adorable and have all of the festive fun (and taste) as their namesakes, without the added bloat factor.
These Mini Christmas Pudding Truffles are the ideal treat to bake and share over the holidays.
With zero refined sugar and the goodness of fruit, nuts, cacao powder, coconut (and a hint of protein wink ), these Christmassy balls of festive cheer are sure to please everyone!
Mini Christmas Pudding Truffles
vegan, paleo, raw, gluten free
- 80g almonds
- 100g pitted medjool dates
- 120g dried apricots, roughly chopped
- 60 goji berries, plus a few extra for topping
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1 scoop vegan vanilla protein powder
- zest of 1/2 orange*
- zest of 1/2 lemon*
- 3 tbs coconut oil
- 3 tbs raw cacao powder
- pinch of sea salt
*You can use a few drops of DoTerra Wild Orange or Lemon oils for this if they are available.
- 1/2 cup melted coconut oil
- 3 Tbsp. melted cacao butter
- ¾ cup raw cacao powder
- 1/3 cup rice malt syrup
- pinch of sea salt
- Coconut butter, warmed up
- 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 approximately 40g balls, this should make about 12, 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
- Drizzle over the truffles and put them in the freezer to set for a few minutes while you warm up the coconut icing by placing a few spoons of my coconut butter in the microwave.
- Using a teaspoon take a small amount of the coconut “icing” and drizzle over the truffles 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.
- 2 cups dried, shredded, unsweetened coconut
- pinch of salt
- 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. Trust the process, it will work.
- Transfer to a jar and keep in the fridge.
- To use, simply microwave a few spoonfuls and use a dressing
- Store in a small jar in the fridge, scraping up spoonfuls and microwaving for 10 to 15 seconds to soften and use.
Enjoy these little bites of festive fun! xx
Want more festive goodness? Head here to grab your own copy of The Well Nest’s ‘A Happy & Healthy Christmas’ eBook.