Christmas Pudding Protein Balls

No-bake Christmas pudding protein balls made with medjool dates, pecans and Lupin Gold protein isolate, finished with white chocolate and cranberries. Makes 12.

Note:

Our current batch of protein contains trace levels of gluten.

Cook 0 mins
Servings 12 balls
Difficulty Easy
Protein 28g
High-Protein, Plant-Based, Vegetarian, No-Bake

Ingredients

1 cup (175g) pitted medjool dates

½ cup (80g) raisins

4 tbsp Lupin Gold Protein Isolate

½ tsp vanilla essence

½ cup (60g) pecans

1 tbsp orange juice, freshly squeezed

1 tsp orange zest

½ tsp ground cinnamon

¼ tsp ground allspice

1 tbsp cocoa powder

To decorate: ½ tbsp dried cranberries

To decorate: ¼ cup (40g) white chocolate chips (traditional, dairy-free or vegan)

To decorate: 1 tbsp pumpkin seeds

~28g protein per serve with Lupin Gold

Method

Place all the ball ingredients in a food processor and blitz until smooth.
Roll the dough into 12 balls, place on a tray and chill for 30 minutes in the refrigerator.
Cut the dried cranberries into thirds, then roll them in your fingers to form small balls for the berry decorations.
Melt the white chocolate and pour a little over each of the balls, pushing the chocolate outwards so that it drips down the side of the ball.
Place 2 cranberry pieces and 2 pumpkin seeds on top of the chocolate to decorate.
Refrigerate the balls on a tray for 20 minutes, allowing the chocolate to harden.
Store the balls in an airtight container in the refrigerator for up to 4 days.