Christmas Pudding Bites

• Vegetarian

• Produce

  • 1 tsp Beet
  • 3 tbsp Cacao powder
  • 100 g Dates, pitted
  • 130 g Dried apricots
  • 1/2 Orange and half a lemon, Zest of

• Condiments

  • 1 tsp Vanilla powder or 1 tsp vanilla bean paste, raw

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 For the chocolate coating
  • 1/2 batch My "white chocolate coating" from here
  • 1 Tiny pinch Sea salt
  • 1 tsp Spice, ground mixed
  • 1 tsp Spirulina
  • 3 tbsp Sweetening, raw

• Nuts & Seeds

  • 80 g Almonds, ground
  • 150 g Almonds, raw whole

• Dairy

  • 50 g Cacao butter

• Desserts

  • 1 For the christmas pudding energy bites
  • 1 For the marzipan decoration

Found on wallflowerkitchen.com

Description

Ingredients

• --For the Christmas pudding energy bites--
• 80g ground almonds
• 100g pitted dates
• 130g dried apricots
• Zest of half an orange and half a lemon
• ½ tsp ground cinnamon
• 1 tsp ground mixed spice
• 1 tsp raw vanilla powder or 1 tsp vanilla bean paste (not raw)
• --For the chocolate coating--
• 50g cacao butter
• 3 tbsp cacao powder
• 2 tbsp raw sweetener
• Tiny pinch of sea salt
• Half a batch of my white chocolate coating from here
• --For the marzipan decoration--
• 150g raw whole almonds soaked in water for at least 4 hours
• 1 - 2 tbsp raw sweetener
• 1 tsp spirulina powder (for green colouring)
• 1 tsp beet juice or powder (for red colouring)

Directions

• Mix all ingredients for the energy bites in a food processor and grind until the mixture starts to clump together. It should be stodgy and easy to roll into a ball.
• Take about 1 tbsp of the mixture and roll into a ball. The mixture should make about 12.
• To make the dark chocolate coating, melt the cacao butter over a very low heat using a double boiler or heat proof bowl over a simmering saucepan. Once the cacao butter has melted, whisk in the cacao powder, sweetener and salt. Leave to cool down to room temperature.
• Make the white chocolate coating by following my instructions here, halving the ingredients.
• Once the dark chocolate has cooled, use a fork or skewer to dip the energy balls into the chocolate and make sure it is fully coated. Let all the excess chocolate drip off into the bowl and then transfer to a sheet of tin foil or greaseproof paper. Leave in the freezer or fridge to set.
• After about 20 minutes, it should be fully set. Add a small amount of the white chocolate coating to the top of the chocolates and let it slightly drip down the sides to create the classic custard look. Leave in the freezer to set again.
• Meanwhile, make the raw marzipan. After the almonds have been soaking, their skins should be very easy to remove. And once all the skins have been removed, add the almonds to a food processor. Grind until they resemble breadcrumbs.
• Add the sweetener then process again until the mixture begins to clump together and is completely smooth.
• You now have raw marzipan! To add the colourings, simply mix in the colour powders separately. Create pea sized balls with the red marzipan for the berry and small leaf shapes with the green marzipan for the holly.
• Add the marzipan decorations to the top of the christmas puddings and press down to let it adhere to the top.
• Enjoy!

Nutrition