These Christmas pudding protein balls are filled with warm spices such as cinnamon, allspice, a touch of orange and sweetened with dates and raisins.
Whipping up special recipes for Christmas time snacking is one of my favorite traditions during the holiday season. Sometimes it can get a little out of hand with all the sugary treats, however. For this reason, I wanted to create a healthy vegan treat that was also pretty enough to serve when guests were in our home.
These Christmas pudding protein balls are filled with warm spices such as cinnamon, allspice, a touch of orange and sweetened with dates and raisins. A hint of cocoa and coconut protein powder makes them the perfect sweet Christmas snack to share or a treat for yourself after a busy day of shopping.
They are simple to make, just blend all the ingredients in a food processor, then roll into even-sized balls. Top with a dollop of white melting chocolate and decorate with cranberries and pumpkin seeds to give them a festive look. Once you make them, they store well in the refrigerator for a quick anytime healthy snack.
For more festive Christmas treats be sure and try my Pumpkin Hand Pies! If you love pumpkin pie, you will savor this version of miniature pumpkin hand pies filled with pumpkin purée, apples, maple and a blend of inviting pumpkin pie spices.
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These Christmas pudding protein balls are filled with warm spices such as cinnamon, allspice, a touch of orange and sweetened with dates and raisins.
Ingredients
1 cup of dates, pitted
1/2 cup raisins
1/4 cup coconut protein powder (or your favorite protein vanilla protein powder)
1/2 cup pecans
1 tablespoon fresh-squeezed orange juice
1/2 teaspoon cinnamon
1/4 teaspoon all spice
1 teaspoon fresh orange zest
1 tablespoon cocoa powder
1/4 cup vegan white melting chocolate
16 nice shaped pumpkin seeds for leaves
10 naturally sweetened dried cranberries cut into thirds, roll in your fingers to form balls for berry decorations
Instructions
Blend together all of the ingredients in a food processor for 2-3 minutes or until a smooth consistency is obtained.
Scope the dough using a small cookies scoop into approximately 12 even-sized balls. Roll the ball in the palm of your hand to pack the mixture tight. Place on a parchment-lined cookie sheet and chill for 30 minutes in the refrigerator.
Melt the white chocolate in a double boiler. Remove balls from refrigerator and top with a dollop of chocolate encouraging slight drips down the side of the ball.
Place two cranberry pieces and 2 pumpkin seeds on each Christmas pudding protine ball to decorate.
Place cookie sheet in the refrigerator to allow the protein balls to harden for about 20 minutes. Store in refrigerator until you are ready to eat. Enjoy!
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