Snack on these Christmas pudding balls for a pre-workout energy boost

In our opinion, Christmas feasting and workout nutrition both have a seat at the table. And what is the holiday season without Christmas pudding? This recipe cleverly combines the festive classic with energy balls for a pre-workout snack that will help you power through tough sessions.

The combination of mulberries, coconut and dates deliver an effective dose of iron (which people who menstruate or exercise frequently need to replenish in order to keep energy levels high and oxygen pumping throughout the body). We also lose potassium (responsible for helping muscles and nerves contract properly) through sweat when we exercise, so grazing on these after your workout will help your body repair itself.

It’s the perfect homemade snack – whether your version of a marathon means pounding the pavement or binging on Christmas films.



70g organic cacao butter buttons

15g coconut oil

½ tsp vanilla extract

80g xylitol (alternative: 55g of agave nectar or maple syrup, but be sure to heat together with your cacao butter first)

20g organic cashew nuts

10g organic coconut milk powder (roughly 1 heaped tbsp)

Pinch sea salt


190g organic chopped dates

95g organic white mulberries

95g raisins

50g organic walnuts

50g organic cashew nuts

20g organic pumpkin seeds

Zest of 1 small orange

Zest of 1 lemon

½ tsp vanilla extract

½ tsp almond extract

½ tsp orange extract

2 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

⅛ tsp ground cloves

⅛ tsp ground coriander

⅛ tsp ground allspice

Pinch sea salt

75g organic cranberries


1 tsp organic cranberries (finely chopped)

1 tbsp organic pumpkin seeds


Start by making your raw chocolate. Place your cacao butter, coconut oil, and vanilla extract over a double boiler on a low heat until just melted. 

Combine the xylitol, cashews, milk powder, and sea salt into a bullet-style blender and blend together until powdered.

Pour the powdered mixture into the bowl of melted ingredients and stir together. 

Leave to cool for a few minutes, then transfer back into the bullet blender and blend on low until smooth. 

Transfer into a small, microwave-proof measuring jug and set to one side.

Combine all of the ingredients for your bliss balls, except for the dried cranberries, into the bowl of your food processor. 

Blend together until the mixture forms a smooth dough. Blitz through your dried cranberries until they resemble small chunks.

Remove the mixture carefully and roll into 25g balls. This is roughly 1 slightly heaped tablespoon. 

Place each ball onto a plate or Silpat lined baking tray, then repeat until all mixture has been used up. 

Place into your refrigerator for 10-15 minutes to firm up.

Check on your chocolate. You want it to be thick enough to cover the back of your spoon completely and to only drip from the spoon incredibly slowly. To speed up the cooling process place into the fridge for 2-minute bouts then give a stir and repeat until you get to the right consistency. If your mixture becomes too thick microwave on low for 2-3 seconds bouts and stir until it returns to the correct thickness.

Remove your bliss balls from the fridge and spoon over roughly a teaspoon of chocolate then top with 2 pumpkin seeds and a few pieces of chopped cranberries or goji berries. 

Repeat until all of the balls are covered. Leave to set at room temperature then store in an airtight container at room temperature for 3 days or in the refrigerator for 1 week.

Recipe and image courtesy of Georgie from Greens Of The Stone Age

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