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160g dates, de-stoned
50g Mornflake Gluten Free Superfast Oats
70g sultanas
65g walnuts
60g pistachios
50g dried figs
30g cranberries
Zest ½ orange
Zest ½ lemon
1 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg

60g vegan white chocolate
1 tsp coconut oil
16 dried cranberries


Add all the dried fruit, oats, nuts, orange and lemon zest and spices to a food processor. Blend until the dates are smooth and the nuts retain a slight bite. The mix should bind together when squeezed in your hands.

Divide the mix into 30g pieces and then roll each into a smooth ball. Place onto a large plate covered with baking paper, and put in the fridge to chill.

To make the topping melt the white chocolate and coconut oil over a bain-marie or in a microwaveable bowl for 2 mins at 600 watts in the microwave.

Decorate the top of each Christmas pudding bite by spooning over the white chocolate and topping each ball with a dried cranberry.

Store in an airtight container and eat within 1 week.

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