- 200g fresh Medjool dates, pips removed
- ¼ cup Melrose Organic Full Flavour Coconut Oil
- 1 cup Melrose Organic Rolled Flaxseeds ground into a meal (see notes)
- 1 cup almond meal
- ½ cup dried apricots, diced
- ½ cup dried figs, diced
- ½ cup dried cranberries, roughly chopped
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg, (freshly grated if possible)
- ½ tsp salt flakes
- 1 tsp vanilla powder or 1 vanilla pod, seeds scraped
- 1/3 cup Melrose Coconut Cashew Nut Butter, for drizzling
- Goji berries and pumpkin seeds
Place dates and coconut oil in good quality blender and blitz on medium‒high speed to form a paste. Add flax and almond meal and blend to form a firm dough. Scrape down sides of blender if needed. Remove dough and place in large mixing bowl.
Add remaining ingredients including, dried apricots, figs, cranberries, ground cinnamon, ginger, nutmeg, salt flakes, and vanilla if using. Use clean hands and work the dough to mix well. The mixture should stick together well and form a smooth ball shape. If mix is too dry, add a teaspoon of water. If mix is too sticky, add more flax or almond meal.
To make a mini Christmas pudding, use a dariole mould and line with cling wrap so that pudding can be easily removed. You could also shape the pudding by hand or roll into bliss balls, approx. 30g each. Chill pudding or bliss balls in the fridge. When cold, remove from fridge and drizzle over coconut cashew butter and top with goji and pumpkin seeds, or whatever you might have on hand to resemble holly.
Keep puddings in fridge to store.
- You can make flax meal by blending Melrose Rolled Flaxseeds in a high-powered blender on medium speed for about 10 seconds, or until a ground meal has formed.
- We loved shopping at an organic bulk wholefoods store to make this recipe. This means you can buy just the right amount of ingredients to use, and minimise packaging and waste.
- Melrose Coconut Cashew Butter will melt slightly if kept at room temperature so best to store in fridge.