RECIPE

INGREDIENTS

PUDDING BALLS

• 2 cups ground almonds
• 1 1/2 cups sultanas
• 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp mixed spices
• 1/2 tsp ground coriander
• 1 tsp vanilla extract

CHOCOLATE COATING

• 1/4 cup cacao powder
• 1/4 cup coconut oil
• 1 tbsp pure maple syrup
• A good pinch of salt

TOPPING

• Natural yogurt (or you could use vanilla, or CoYo)
• Pepita (pumpkin) seeds
• Dried cranberries

METHOD

In a good food processor, blend together the almond meal, sultanas and spices until the mixture comes together. If the mixture is too sticky, you can add a bit more almond meal. Spoon out the mixture and roll into balls. Place onto a tray lined with baking paper and pop into the freezer for around 10 minutes so the balls are cold when they are dipped in chocolate.

For the chocolate, whisk together the cacao, coconut oil, maple syrup and salt in a small bowl. Remove the balls from the freezer and use a skewer to dip them into the chocolate and coat evenly. Place back onto the tray and then back into the freezer to let the chocolate set.

To finish, top each ball with a small amount of yogurt, a dried cranberry and two pepita seeds to resemble christmas holly.

Store in the freezer, removing a few minutes before serving to soften slightly.

Makes approx. 12 balls.

Merry Christmas!