This festive recipe comes from our Christmas Treats Recipe Book which is free to download! Try it out for yourself and tweet us a picture with the hashtag #TEGChristmas.
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Introduction
Dried fruits like cranberries and apricots, selections of nuts plus spices like ginger and cinnamon have become synonymous with Christmas time. My Grandma always had trays of nuts and dried fruits all around the house for people to nibble on in between food and festivities, so I wanted to re-create this in something special.
These ‘truffles’ are packed with festive flavours, a wonderful mixture of sweet and nutty, coated in creamy milk chocolate – a sugar-free version, of course!
These are ideal for edible Christmas gifts for family and friends or served as mini desserts or snacks, these look too pretty and indulgent to eat – but they are worth it AND almost guilt-free!
We love to see your versions of our recipes – be sure to share your photos and opinions of these christmas pudding truffles with us on Twitter (@TrainEatGain).
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Ingredients
Makes: 12 truffles
Macros*: Calories 121 kcal, Protein 2g, Carbs 17g, Fat 5g
- ½ cup ground almonds
- 8 prunes
- ½ cup desiccated coconut
- ½ cup dried apricots
- ½ cup unsweetened dried cranberries
- 1 tsp vanilla extract
- ½ tsp each of ginger and cinnamon
- Pinch of nutmeg
- Zest of ½ orange
Decoration
- 75g sugar-free milk chocolate
- 25g sugar-free white chocolate
- Holly decorations – I cheated and used naughty sugar shapes!
Note: ‘Healthy’ chocolate bars are much more readily available now so look out for those with sweeteners in rather than sugar.
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Method
- Put all of the ingredients into a high-power blender and blitz up until you have a well mixed and blended sticky mixture. If you need to, add a few drops of water and pulse until you have the right consistency – it shouldn’t be too sticky or dry and crumbly.
- Using your hands, it’s time to get messy! Divide into 10-12 balls of even size and roll to get the right shape. Place on a tray covered with greaseproof paper and leave in the fridge to chill for at least an hour.
- Next, make the coating of your mini puddings. Simply melt the milk chocolate, broken up in bits in a small glass bowl over a pan of simmering water (make sure the bottom isn’t immersed in the water!). Remove your fruit and nut balls from the fridge and dunk each one into the chocolate, making sure each is fully coated, then place back on the greaseproof paper. Make sure there is room between them so the chocolate doesn’t stick to the other! Chill for at least an hour.
- Next, it’s time to decorate! Melt the white chocolate in the same way as above and using a teaspoon, take a little at a time and carefully add a dollop on top – it’s up to you if you want it to run down the edges or stay on top. Repeat for each one and while the chocolate is still runny, add your Christmas pudding holly berry decorations delicately.
- Return to the fridge and keep in an air-tight container until needed (for up to a week). They make great gifts for family and friends when placed in decorated boxes, or served over the festive period for a sweet treat!
