Print Recipe
5 from 2 votes

Black forest Christmas pudding bliss balls

Prep Time20 mins
Total Time20 mins
Servings: 12


Bliss balls

  • 1 1/2 cup pecans
  • 1/2 cup cocoa or raw cacao powder
  • 1/2 cup dried cherries
  • 3 dried figs, roughly chopped
  • 3 pitted medjool dates
  • Zest of 1 orange
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg powder
  • 1/4 tsp ginger powder


  • 1/2 cup raw cashews, soaked in water for 2 hours
  • 1/2 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


  • 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.