My daughter ‘Roo’ created these delicious Christmas pudding truffles. They are gluten free, dairy free, egg free (vegan) along with being refined sugar free and raw. I hope you enjoy them as much as we do.
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The story behind these Christmas pudding truffles
It all started when examining the back of a Christmas pudding flavoured Nakd bar…
Strangely they list the ingredients with the percentages so I suggested to ‘Roo’ that she create her own version based on their proportions.
Excited about the prospect of creating her own recipe she rushed off to the kitchen to find the ingredients.
What she created is nothing short of magic! She was understandably pleased with herself and everyone who tried them thought they were delicious…we hope you do too!
They are smooth and dense, naturally sweetened with fruit and decadently covered in rich dark chocolate. These would make the perfect Christmas gift. In fact I do believe that ‘Roo’ will be making them for her teacher (lets hope she doesn’t read my blog).
How do you make Christmas pudding truffles?
These are so simple to make and can be whizzed up in under 30 minutes (with most of that time being for cooling).
Simply add all the ingredients, except the chocolate, into a mini food processor and blend them together. Then once the mixture has chilled you’ll be able to roll it into balls. The size and shape very much depend on how you want them. ‘Roo’ did little round, bite-sized balls.
The key is to keep the mixture cool. When it’s warm it becomes really sticky and hard to work with.
The final stage is to chill the balls while the chocolate is melting. I use a microwave to do this but if you use that method be sure to check and stir every 15 minutes to prevent burning.
If you don’t have a microwave you can simply place the chocolate in a heat-proof bowl over a saucepan of boiling water. The chocolate will gently melt in the bowl.
When the balls are nice and cold it’s easy to dip them into the chocolate for a crispy, chocolatey shell.
Of course, if you want to keep the sugar levels down (and don’t want any refined sugar) then you could leave the chocolate layer off.
What equipment will you need?
You don’t need much to make these Christmas pudding truffles but you will need a mini food processor like this one.
That is essential to break down the ingredients and to combine them together.
Apart from that you’ll just need a bowl to melt the chocolate in. A microwave makes that job quick and easy, but if you don’t have one then use the saucepan method instead.
And you’ll need a plate to cool and present your truffles on.
As always, if you do make them please do let us know. I know ‘Roo’ will be delighted and she would love to see your photographs too. She styled mine which is why they look so great.
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Christmas Pudding Truffles (Vegan, Raw, Gluten-free, Refined Sugar-free)
- 100 g prunes - dried and pitted
- 70 g almonds - flaked or whole
- 32 g raisins
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- Pinch nutmeg
- 1/2 clementine - zest and juice
- FOR THE CHOCOLATE SHELL
- 50 g dark chocolate - dairy free and sugar-free - Roo used Free'ist
- 10 g coconut oil - or butter if you can tolerate it
- Place all the ingredients, apart from the chocolate into a mini food processor (or 'normal' one if that is all you have). Whizz until you have a smooth paste. You may have to stop and start a lot and scrape down the sides to achieve this
- Place the mixture in the freezer for 10 minutes (this make it easier to handle)
- Remove the mixture from the freezer and roll it into approx. 20 bite-sized balls
- Place back in the freezer for 10 minutes while you prepare the chocolate shell
- Break the chocolate into pieces and place in a heatproof bowl. Add the coconut oil.
- Either place the bowl over a saucepan of simmering water, or into the microwave, to melt the mixture together. If you are using a microwave, melt the chocolate slowly (15 seconds at a time between stirs) or it will burn
- Remove the truffles from the freezer and roll them in the melted chocolate mixture
- Place on a plate and refrigerate until set and ready to eat
I shared this with:
I made these over Christmas (I know, slightly late with the review) and they are incredible! Didn’t last long in our house and I made several other batches and gave them as presents. Such a wonderful, easy and tasty recipe! Thank you so much x
Vicki Montague says
Oh Emma, thank you for taking the time to let me know! I’m so glad you enjoyed them…they’re ace aren’t they?!
Kate - glutenfreealchemist says
Wow! Clever Roo! She should be rightly proud of herself…… they look fab and sound delicious! Fantastically creative….
Aren’t kids so clever? They don’t have the same sense of restrictions as us adults and just make food without over-thinking and somehow (more often than not) it works. I think I should take a leaf out of their book…..
Vicki Montague says
I am very proud of her! She’ll be taking over the blog soon I think!
lu @ looking for mama me says
yum, they look delicious! I have a soft spot for truffles, especially at Christmas!
Vicki Montague says
They are very yummy! I can’t believe that Roo made the recipe up. It’s brilliant and so simple!
Vicki Montague says
Excellent Renee!!! I’m super impressed that you managed to sneak the greens into them! Mind you, if you are using the same ones that I have tried they are really sweet tasting so would be perfect in truffles! Hope everyone enjoys them for Christmas!