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
- ½ cup raw cashews, soaked in water for 2 hours
- ½ cup thick scoopable canned coconut cream
- 3 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- Dash of vanilla bean powder
- Goji berries
- Rose petals and puffed amaranth, optional
- 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.
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