Best vegan Christmas pudding bliss ball recipe

If you want to avoid the Christmas blowout this year, make these healthy Christmas pudding bliss balls that are lower in calories.

Did you know an average serving of Christmas pudding contains 340 calories – without sauce?

Add that to your feast of Christmas ham, pavlova and bottles of champagne and it’s most likely you’ll unfortunately gain a few kilos over the festive season.

But this doesn’t have to be the case if you make a few healthier food swaps. For example, try these healthy Christmas pudding bliss balls. They’re lower in calories, sugar and carbs, whilst still delivering ultimate flavour.

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Vegan Christmas Pudding Bliss Balls recipe

Prep time: 20 minutes

Makes: approx. 6 small puddings or 24 bliss balls


  • 200g fresh medjool dates, pips removed
  • ¼ cup Full Flavoured Coconut Oil
  • 1 cup Rolled Flaxseeds ground into a meal or 1 cup flaxseed meal
  • 1 cup almond meal
  • ½ cup diced dried apricots
  • ½ cup diced dried figs
  • ½ cup roughly chopped dried cranberries
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg, (freshly grated if possible)
  • ½ tsp salt flakes
  • 1 tsp vanilla powder or 1 vanilla pod, seeds scraped


  • 1/3 cup Cashew Nut Butter, for drizzling
  • Goji berries and pumpkin seeds


1. Place dates and coconut oil in good quality blender and blitz on medium‒high speed to form a paste. Add flax and almond meal and blend to form a firm dough. Scrape down sides of blender if needed. Remove dough and place in large mixing bowl.

2. Add remaining ingredients including, dried apricots, figs, cranberries, ground cinnamon, ginger, nutmeg, salt flakes, and vanilla if using. Use clean hands and work the dough to mix well. The mixture should stick together well and form a smooth ball shape. If mix is too dry, add a teaspoon of water. If mix is too sticky, add more flax or almond meal.

3. To make a mini Christmas pudding, use a dariole mould and line with cling wrap so that pudding can be easily removed. You could also shape the pudding by hand or roll into bliss balls, approx. 30g each. Chill pudding or bliss balls in the fridge. When cold, remove from fridge and drizzle over cashew butter and top with goji and pumpkin seeds, or whatever you might have on hand to resemble holly.

4. Keep puddings in fridge to store.

This recipe was created by Melrose Health resident wholefoods cook Dani Venn. Follow her on Instagram @danivennn.