Mini Christmas Plum Puddins'

christmas treats gluten free healthy snacks kids snacks raw sweets vegan Dec 11, 2020

Serves: 80

Time: 3 days for soaking + 1 hour to make


Fruit Balls:

1 cup brandy (see tips)

1 cup sultanas

1 cup currants

1 cup dried apricots, chopped

1 cup dried cherries

250 gm grass-fed butter

1 cup coconut sugar

1 cup slivered almonds

500 gm hazelnut meal

500 gm almond meal

1/2 cup linseeds

4 scoops of collagen powder (of choice)

4 tbs raw cacao powder

Creamy cashew & white choc topping:

200 gm raw cacao butter, melted

100 gm coconut butter, melted

200 gm cashews, soaked overnight

4 tbs maple syrup

1 1/2 tbs sunflower lecithin

200 gm coconut cream


Combine dried fruit and brandy in a large bowl. Cover and let soak for 3 + days, stirring occasionally to make sure they are all coated in brandy.

If you would prefer to use orange juice that's fine, you will only need to soak for 24 hours in this case.

Once the fruit has been soaked, place in a food processor and blitz to make a mushy paste, if you prefer larger chunks don't put it on for too long.

On the stove top (or in your thermo) melt the butter and sugar together then combine with the fruit.

In a food processor or thermo make hazelnut and almond meal, add in cacao and linseeds and collagen. Combine.

In a large bowl combine nut meal mix to the fruit mix with the butter and sugar, mix really well. Let it sit to absorb for about an hour (this just makes rolling easier but you don't have to)

For the creamy cashew and choc topping;

Soak the cashews overnight in filtered water. Drain before the next step.

In a food processor blitz cashews until you get a creamy consistency, add in the coconut cream and maple syrup.

On the stovetop, melt the cacao butter and coconut butter together.

Add the melted butters to the food processor and add in the sunflower lecithin (optional, see tips) Blend on high until you get a really creamy paste. adjust maple syrup to taste.

Dip mini plum puddin' balls in the creamy cashew topping and then you could put them in mini cupcake pans, you can also top with cacao nibs, dried blueberries, goji berries..... up to you!

I also dipped some in melted dark choc, just melt the 70% dark choc in a double boiler on the stove then dip the top part of the puddin' into the choc, they will harden and set again quite quickly.

Once decorated, keep in a sealed container in the fridge, if you leave them out they will go very soft and melty! ENJOY! XX


You can ABSOLUTELY halve this recipe if you don't want Puddins' for the whole family and your aunt, uncle, cousins etc........

If you're not into brandy, soak your dried fruit in juice first instead, whatever juice you like!

You don't have to use sunflower lecithin if you don't have it, it will still work without.
All it does is emulsify and hold all the ingredients together so be aware you might end up with a different texture but the flavour will be the same.

Rolling 80 balls is a big job! To make it easier keep your hands wet with warm water, you won't get the ingredients sticking to them and it makes it MUCH easier to roll them quickly.

Refrigerate immediately after you've rolled them and let them "set" before decorating. Much easier to handle that way.

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