Ingredients
Units
Scale
- 1 cup sunflower seeds
- 3/4 cup sulphur-free raisins
- 1/4 cup sulphur-free cranberries
- 1 tsp mixed all spice
- 1/2 tsp orange zest
- 100 g coconut yoghurt
- 1 small pomegranate (deseeded)
Instructions
- In a food processor, combine all ingredients, excluding the yoghurt and pomegranate. Pulse until it comes together into a chunky crumb.
- Roll equal-sized balls of the mixture with wet hands. Place on a tray and pop them in the fridge for 15 minutes or until firm.
- To decorate the puddings, place a small spoonful of coconut yoghurt on top and dress with pomegranate seeds.
- Store in an airtight container in the fridge for up to a week.
Notes
- Try to shop for dried fruit without a sulphur preservative (it’s often listed in the ingredients as 220). This preservative has been linked to asthma, irritability, mood swings and many behavioural issues in children. I find I can track this type of dried fruit down at a good health food store.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 111
- Sugar: 9
- Sodium: 19
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 14
- Protein: 2
