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Raw Mini Christmas Puds

Sally Thompson

Festive raw bites, perfect for sharing with loved ones over some soy nog or a cuppa!

Makes 20 – 24 mini puds.

Last for up to two weeks in the fridge.

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Ingredients

1 cup pressed medjool dates
½ cup gluten free oats
¼ cup desiccated coconut
¼ cup dried cranberries
¼ cup raisins
¼ cup sunflower seeds
½ cup mixed crushed nuts (almonds, cashews and pecans are my favourite!)
1 Tbsp tahini
1 Tbsp agave syrup
Mixed sweet spices: nutmeg, cinnamon, ginger, cloves, allspice (to your taste. I add lots!)
Orange oil
Rum extract (optional. Adds a kick!)
Pinch of salt

Festive raw bites, perfect for sharing with loved ones over some soy nog or a cuppa!

Makes 20 – 24 mini puds.

Last for up to two weeks in the fridge.

Method

• Put all of the ingredients in a blender until all are mixed together well, with the dates fully pressed forming a strong, sticky paste and the other ingredients evenly distributed.

• Roll into evenly sized balls.

• Optional: Sprinkle with some extra desiccated coconut to create a snow effect and top with a cranberry and two pumpkin seeds to look like a berry and holly. They make great festive gifts!

• Refrigerate for at least 30 minutes.

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