Raw Mini Christmas Puds

Sally Thompson

Prep Time: 5M
Serves: 24

There's more where this came from!


  1. 1 cup pressed medjool dates
  2. ½ cup gluten free oats
  3. ¼ cup desiccated coconut
  4. ¼ cup dried cranberries
  5. ¼ cup raisins
  6. ¼ cup sunflower seeds
  7. ½ cup mixed crushed nuts (almonds, cashews and pecans are my favourite!)
  8. 1 Tbsp tahini
  9. 1 Tbsp agave syrup
  10. Mixed sweet spices: nutmeg, cinnamon, ginger, cloves, allspice (to your taste. I add lots!)
  11. Orange oil
  12. Rum extract (optional. Adds a kick!)
  13. 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.


• 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.

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Nutritional Advice
31 Coaching Emails