Yields 15 pieces of 1.4 inch/3.5cm balls food processor needed
X’mas Pudding Bliss ball:
1 3/4 cups almond, (optionally activated : means soaked and dehydrated)
1 cup dry coconut
1-2 tablespoons rum ( optional) &/or 1 teaspoon vanilla extract
2 teaspoons cinnamon powder
1/4 teaspoon nutmeg powder
1/8 teaspoon clove powder
1/4 teaspoon salt
1 tablespoon orange zest or 1 drop of orange essential oil
1/2 cup dates, deseeded and chopped
1/2 cup raisins
1/2 cup dry apricot, chopped
Chocolate coating (yields 1 cup) :
125g grated cacao butter
85g cacao powder
40g liquid sweetener
pinch of salt
White chocolate coating (Yields 2 cups – more than you will need but you need this amount to make it work in a blender) :
250g finely grated cacao butter
100g cashew nuts
About 100g powdered sweetener (blended into powder in the blender) such as coconut sugar
1/8 teaspoon salt
5 tablespoons lucuma powder
For the X’mas Pudding Bliss ball:
Process all ingredients, except for dates, raisins & apricot until powder form.
Add all dry fruits and process until evenly combined. The consistency should be enough to hold together by hand but not so wet. If it is too dry, add some more dry fruits to process.
Roll the mixture into small balls (15 pieces of 1.4 inch/3.5cm balls ), and keep in the freezer while making chocolate.
For the chocolate coating:
Place cacao butter in a bowl and warm over a double boiler and melt it completely.
Add the sifted cacao powder and mix until well incorporated.
Add all the rest of the ingredients and mix until well incorporated. (Make sure the sweetener is not cold, to avoid seizing cacao butter.)
For the white chocolate coating:
Place the cacao butter first in the blender followed by cashew nut, powdered sweetener and salt. (In case the cacao butter is very cold, warm over a double boiler and melt it only about 30 % of it).
Blend, at a high speed, using the tamper (if you are using Vita-mix) to scrape down the mixture coming up from the sides until it becomes like a cookie dough consistency.
Stop the blender, scrape down all the mixture with spatula, and then once again blend at a high speed.
When the mixture is just about turning into liquid consistency, add the lucuma powder quickly and blend a little bit until evenly blended.
Dip 1 ball at a time into the chocolate, scoop it out using a fork, drip off the excess chocolate gently, place onto the nonstick sheet or parchment paper, and refrigerate until set.
Drop small amount of white chocolate on top, decorate with dry cranberries and pumpkin seeds.