Raw vegan, gluten free, healthy and refined sugar free bliss balls which are fudgy chocolate cherry balls with a touch of Christmas pudding flavours!
I don't know about you, but I find traditional Christmas pudding too heavy and flavoured for my liking. I like the combination of mixed fruits, spices and orange but eating a slice of Christmas pudding makes me feel queasy.
The Christmas pudding flavours in these bliss balls are noticeable but delicate so feel free to adjust the amount of spices and orange zest to your liking. These bliss balls are predominantly cherry and chocolate as I think dessert is never complete without chocolate (or blueberries, but that's for another recipe).
I created a video on how to make these bliss balls as well! Feel free to check it out if you need a visual guide for this recipe 🙂
Also, can you believe it's already November?!?! I feel like the last few months have passed with the blink of an eye. I guess that's what happens when you're just overwhelmed with work and life. I'm going to Bali soon so that will be a well-deserved break - by the time I publish this post, I will probably already be in Bali!
What do you often do for Christmas presents?! I normally try to make my own such as homemade granola, bliss balls and the like. This year, I'm definitely going to my local bulk foods health store, bringing my own jars and filling them up with an assortment of nuts and fruits covered in organic vegan chocolate.
This festive season, remember to buy local where possible, be mindful of whether you or your loved one will use your gift and please try to minimise plastic and packaging!
Black forest Christmas pudding bliss balls
Ingredients
Bliss balls
- 1 ½ cup pecans
- ½ cup cocoa or raw cacao powder
- ½ cup dried cherries
- 3 dried figs, roughly chopped
- 3 medjool dates, pitted
- Zest of 1 orange
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ginger powder
Frosting
- ½ cup raw cashews, soaked in water for 2 hours
- ½ cup canned coconut cream, thick part only
- 3 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- Dash of vanilla bean powder
Decorations
- Goji berries
- Rose petals and puffed amaranth, optional
Instructions
- For the bliss balls, add the pecans to a food processor and process until medium-fine crumbs.
- Add the rest of the bliss ball ingredients and process until combined.
- If your mixture is still quite dry, add a dash of water then process again.
- When your mixture comes together, roll into balls then set aside.
- For the frosting, drain the cashews and add to a blender with the rest of the ingredients. Blend until combined. Set aside in the freezer for 30 minutes or until slightly thickened.
- When the frosting is the texture of thin yoghurt, use a spoon to drizzle onto the bliss balls.
- Decorate each ball with two goji berries, rose petals and puffed amaranth if desired.
- Store in an airtight container in the fridge for up to 5 days or in the freezer up to a month.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.
I made these for Christmas Eve and they were a huge hit. Ever so tasty. And, I can't say enough about the coconut frosting. It is out of this world. Thank you so much for a wonderful recipe.
So glad to hear Debbie! I love these too and want to make them again. I hope you had a lovely Christmas 🙂
Another beautiful recipe Anthea - thank you : ) I do like a bit of boozy Christmas pud (I'm a Pom : ) ) but it is a bit much for our hot Aussie Christmas - which I'm still coming to grips with after forty years - which dates me a bit I'm afraid : ) but hey I can't do anything about it can I ? So I'll just go and make your wonderful Christmas bliss balls : )
Hope you had a fabulous restful holiday in Bali. Love Angela X