Here is a recipe I came up with last week in a moment of inspiration.
Christmas Pudding BallsIngredients & Preparation:
Equal portions of
- Organic apricots
- Organic sultanas
- 1t cinnamon
- 1 ½ tsp mixed spice
- 2-3 tbs organic dehydrated coconut palm sugar
- 1 cup of warm ginger digest tea or similar.
Soak for at least 24hrs stirring occasionally.
Then, in a blender grind until fine,
- Kitz Active mix
- Active walnuts – natural
- Active almonds – natural
- Pepitas (pumpkin kernels)
- Sunflower seeds
- Dried coconut – organic
Buckies, active walnuts and active almonds are all available in the Kitz online shop or at a good wholefoods shop near you.. :)Add grounds nuts and seeds to soaked fruits and mix. Add enough to make firm dough. With damp hand roll into fist sized balls then roll in dried coconut. Place on a plate or a container and store in the fridge until firm. They will keep for quite a few days. If you wish you could freeze them to make them last longer.
Soak about ½ to 1 cup of macadamias, depending on how many pudding balls you made. They only need to be soaked for a couple of hours. Rinse a couple of times then just cover with good fresh or filtered water and blend until smooth and creamy. Macadamias do not get the ultra smooth gloss that you can get with cashews but some people find cashews a bit hard to digest, you could use cashews if you are fine with them. They do make a beautiful cream that’s for sure.
I blended good quality low temp dried coconut until it went smooth and creamy and we had that with it as well, the combinations worked really well. If you have time and the ingredients give it a go.