Gut Happy LCM Mini Christmas Puddings

 
 
Gut Happy Winter Warming Bliss Balls
 
 

We love these little LCM christmas puddings. They are a great fun recipe to get the kids involved in the Christmas cooking…. and best of all, these tasty treats are guilt free!

 
 

Ingredients

  • Makes 8

  • ½ cup nut butter of your choice (macadamia taste best, but you can add cashew or almond, or cheat like I sometimes do and buy Mayvers almond, coconut & cacao spread)

  • ¼ cup honey or ½ cup rice malt syrup

  • 1 tbs cacao (if you haven’t already used Mayvers spread)

  • 1 tsp vanilla extract

  • 2 tbs desiccated coconut (optional)

  • 2 tbs coconut oil

  • 3 cups puffed rice cereal (sugar free. Found in health food aisle/shop)

 

Method

  1. Prepare ramekins or cups by placing the pre-cut baking paper inside each one.

  2. In a medium sized pot, place nut butter, honey, cacao, vanilla extract, desiccated coconut and coconut oil.

  3. Heat over medium to high heat until nut butter has completely melted down and all ingredients are well combined. 

  4. Take off heat.

  5. Place puff rice cereal into pot and stir well until each grain of puff rice is coated in the cacao nut butter mix.

  6. Spoon coated puff rice mix into ramekins and press down firmly, ensuring it is completely compacted.

  7. Repeat until all ramekins are full.

  8. Place ramekins into fridge and refrigerate for 1 hour minimum.

TIP

If you want to make LCM bars instead of Christmas pudding, simply place entire mix into a lined baking tray (15cm x 20cm) press down firmly. Place another piece of grease proof paper on top of mix and flatten down the mixture as you press firmly. Once your rice mixture is completely packed down, place in fridge for an hour to harden. For added nutritional value you can also 1 tablespoon of each of the following, chai seeds, pepita’s, sunflower seeds and goji berries. Keep refrigerated.

 

RAW CREAMY ICING

 Makes 1¼ cups

Ingredients

  • 3/4 cup raw cashews or macadamia nuts, soaked 2-3 hours and rinsed

  • 2 tablespoons coconut oil, melted

  • 2 tablespoons raw honey

  • 1/4 teaspoon sea salt

  • 2 tablespoon raw coconut butter

  • 1 tablespoon coconut milk

  • 2-4 tablespoons water, as needed for blending

 Method

  1. Combine all ingredients into blender.

  2. Blend until smooth and creamy, adding water as necessary to facilitate blending.

  3. Transfer to a bowl and allow to cool in the fridge for at least an hour, to allow the icing to thicken. The longer it chills, the thicker it will get.

  4. Once icing is chilled remove from fridge and top puddings with icing and decorate with your choice of festive berries.

 
 
Tamara GrieveComment