Im not a huge fan of some traditional Christmas desserts that people seem to keep flogging every year… Christmas cake, nope. Trifle, slop. Panettone, dry as a nun’s nancy. But the old Chrissy pud seems to go down alright with the punters. So this year I’ve busied myself into making little raw bite-sized versions of it, minus the shite, minus the lengthy cooking time. You’re welcome.
- 200 grams whole almonds
- 50 grams pecans
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon each of nutmeg, ground cloves and allspic
- Zest of 1 orange
- 175 grams pitted prunes
- 80 grams raisins
- 100 grams dried apricots
- 30 grams dried cranberries
For the icing…
- 2 tablespoons coconut butter, melted
- 2 tablespoons coconut cream
- 1 tablespoon honey
- 2 tablespoons coconut milk powder
Extra cranberries and pumpkin seeds to decorate.
- Chuck the nuts into a food processor and pulse several times to a rough crumble.
- Add all the spices and zest and pulse to combine.
- Add all the dried fruit and whizz for about 1 minute. The mix should be well combined and stick together when pressed between your fingers.
- Roll mixture into balls, flattening slightly on top so the icing sits well.
- Pop them in the fridge while you make icing.
- Combine all icing ingredients together in a small bowl.
- Spoon a little on each ball, letting it drizzle a little down the sides.
- Decorate with cranberries and pumpkin seeds.
- Refrigerate to set icing. Kept refrigerated until ready to serve.
Makes 18 x 35 gram balls.