Sally Thompson
Festive raw bites, perfect for sharing with loved ones over some soy nog or a cuppa!
Makes 20 – 24 mini puds.
Last for up to two weeks in the fridge.
1 cup pressed medjool dates
½ cup gluten-free oats
¼ cup desiccated coconut
¼ cup dried cranberries
¼ cup raisins
¼ cup sunflower seeds
½ cup mixed crushed nuts (almonds, cashews and pecans are my favourite!)
1 tbsp tahini
1 tbsp agave syrup
Mixed sweet spices: nutmeg, cinnamon, ginger, cloves, allspice (to your taste)
Orange oil
Rum extract (optional. Adds a kick!)
Pinch of salt
Festive raw bites, perfect for sharing with loved ones over some soy nog or a cuppa!
Makes 20 – 24 mini puds.
Last for up to two weeks in the fridge.
1. Put all of the ingredients in a blender until all are mixed together well, with the dates fully pressed forming a strong, sticky paste and the other ingredients evenly distributed.
2. Roll into evenly sized balls.
3. Optional: Sprinkle with some extra desiccated coconut to create a snow effect and top with a cranberry and two pumpkin seeds to look like a berry and holly. They make great festive gifts!
4. Refrigerate for at least 30 minutes.
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!
