Is it a sugar plum? Is it a figgy pudding? These energy balls are the golden ticket to the Polar Express that will immediately transport you to winter wonderland. Along with select dried fruits and nuts, they are liberally packed with the iconic Christmas spices of cinnamon, ginger, nutmeg, allspice, cloves and citrus zest. These fuss-free balls are an easy option for potlucks or can be packaged in jars as gifts. This Christmas, why not be St. Nicholas to your loved ones? All aboard! Let’s go!
Raw Vegan Sugar Plum Figgy Puddings with Holly Icing
2018-12-22 08:23:12
Yields 15
These energy balls are the golden ticket to the Polar Express that will immediately transport you to winter wonderland. Along with select dried fruits and nuts, they are liberally packed with the iconic Christmas spices of cinnamon, ginger, nutmeg, allspice, cloves and citrus zest.
Sugar Plum Figgy Puddings
- 72 g (1/2 cup) activated almonds
- 66 g (1/2 cup) activated pecans
- 72 g (8 no.) prunes, pitted
- 62 g (1/2 cup) dried cherries
- 62 g (1/2 cup) dried figs
- 21 g (1/4 cup) desiccated coconut
- 12 g (4 tsp) raisins
- 1 tsp Gingerbread Spice (DIY recipe below)
- Zest of 2 oranges
- Zest of 1 lemon
- Fresh raspberries (optional)
Gingerbread Spice
- 3 tsp ginger powder
- 2 tsp cinnamon powder
- 1 tsp allspice powder
- 1 tsp nutmeg powder
- 1 tsp cloves powder
Holly Icing
- 50 g (1/3 cup) raw cashews, soaked
- 80 g (1/2 cup) young coconut meat
- 32 g (2 tbsp) coconut nectar
- 30-60 g (2-4 tbsp) filtered water, to thin
- 40 g (4 tbsp) coconut oil, melted
- Goji berries, for garnish
- Pumpkin seeds or pistachios, for garnish
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Sugar Plum Figgy Puddings
- Place the almonds and pecan nuts in the food processor and blend to a fine flour. Add in the remaining ingredients and blend until well-combined. The dough should stick together when pressed between your fingers. Roll the dough into individual balls, 24 g per portion. You can choose to stuff it with a fresh raspberry for a hidden fruity and tart surprise. Store the balls in an airtight container in the refrigerator for up to 2 weeks.
Gingerbread Spice
- Place the spices in a spice jar, close the lid and give it a good shake until well distributed.
Holly Icing
- Blend the ingredients except the coconut oil in a blender on high speed until smooth and creamy. Add in the coconut oil and blend again until well emulsified. Transfer the mixture out into a container.
Assembly
- Dip the cold figgy balls into the holly icing and twist to remove. Allow the holly icing to drip and set naturally. Garnish each ball with two ore three goji berries and halved pumpkin seed or pistachio. Store the balls in an airtight container in the refrigerator for up to two weeks.
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Straits Road Kitchen http://straitsroadkitchen.com/
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