Christmas

Christmas pudding energy balls recipe

Makes 10 balls
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This recipe for Christmas pudding energy balls is the ideal treat to have to hand during the festive season. They’re especially fun to make with the family, and they couldn’t be more simple to put together. Make in bite-size portions for a healthy snack that’s ideal when you’re in need of something sweet.

It wouldn’t be Christmas without a few sweet treats. We love to top our energy balls with a generous dollop of melted white chocolate, resembling custard drizzled over the famous festive pud.

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Step inside Liz’s 75-page guide and enjoy 40 tempting festive recipes, with everything you need for your ultimate Christmas countdown. From festive foods and feasts, gut-friendly party fare and Boxing Day treats, enjoy Christmas with a wellbeing twist.

Liz explains how to make holiday decorations and homemade gifts for the ultimate personal touch. Plus discover the best drinks to serve family and friends – from mulled wine to mocktails, kombucha cocktails and more. It’s your go-to guide for surviving the season stress-free!

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Ingredients

  • 25g oats
  • 50g cashew nuts
  • 25g whole almonds
  • 40g dried apricots
  • 100g dates
  • ½cm slice fresh root ginger, peeled and grated
  • 1 heaped tsp dried ginger

To decorate

  • 30g white chocolate
  • Approx 1 tsp cream
  • A few dried cranberries, chopped into small pieces
  • A handful of pumpkin seeds

Method

  1. Place the oats and nuts into a food processor and whizz into fine breadcrumbs.
  2. Add the dried fruit with the fresh and dried ginger and blitz again until well combined. Pour into a bowl and squeeze the mixture together in your hands until you have a soft, sticky dough.
  3. Divide the dough into ten evensized pieces and roll each piece into a ball.
  4. To decorate, balance each ball on a plate. Melt the white chocolate in a bowl over a pan of boiling water, adding a tiny amount of cream if it feels too thick. You want to end up with a good dripping consistency. Place about a teaspoonful on top of each mini pudding, allowing the chocolate to trickle down the sides.
  5. Place two pieces of chopped cranberry and two pumpkin seeds to resemble a sprig of holly on the top. Refrigerate to set for about 10 minutes. These will keep in an airtight container for a few days.