Christmas Pudding Bliss Balls (Gluten-Free, Paleo, Vegan)
Recipe type: Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 24
These Christmas Pudding Bliss Balls embody the festive flavours of Christmas Pud in one single bite. Packed with vitamins, minerals, healthy fats and fibre they're a healthier alternative to most Christmas snacks.
For the raw white chocolate:
For the bliss balls:
Optional toppings:
  1. Start by making your raw chocolate. Place your cacao butter, coconut oil, and vanilla extract over a double boiler on a low heat until just melted. Combine the xylitol, cashews, milk powder, and sea salt into a bullet-style blender and blend together until powdered.
  2. Pour the powdered mixture into the bowl of melted ingredients and stir together. Leave to cool for a few minutes then transfer back into the bullet blender and blend on low until smooth. Transfer into a small, microwave-proof, measuring jug and set to one side.
  3. Combine all of the ingredients for your bliss balls, except for the dried cranberries, into the bowl of your food processor. Blend together until the mixture forms a smooth dough. Blitz through your dried cranberries until they resemble small chunks.
  4. Remove the mixture carefully and roll into 25g balls. This is roughly 1 slightly heaped tablespoon. Place each ball onto a plate or Silpat lined baking tray, then repeat until all mixture has been used up. Place into your refrigerator for 10-15 minutes to firm up.
  5. It's now time to check your chocolate. You want it to be thick enough to cover the back of your spoon completely and to only drip from the spoon incredibly slowly. To speed up the cooling process place into the fridge for 2-minute bouts then give a stir and repeat until you get to the right consistency. If your mixture becomes too thick microwave on low for 2-3 seconds bouts and stir until it returns to the correct thickness.
  6. Remove your bliss balls from the fridge and spoon over roughly a teaspoon of chocolate then top with 2 pumpkin seeds and a few pieces of chopped cranberries or goji berries. Repeat until all of the balls are covered. Leave to set at room temperature then store in an airtight container at room temperature for 3 days or in the refrigerator for 1 week.
Prep time is inclusive of a 1 hour setting/cooling time.

If you can't get your hands on xylitol then use 55g or agave nectar or maple syrup instead, but be sure to heat this together with your cacao butter first.
Recipe by Greens of the Stone Age at