Okay, I know Christmas is over, but how could I not share these adorable protein, Christmas pudding balls? It’s never too early to start planning for next Christmas!
If you’re craving them now, no worries! They’re chocolate flavored, so decorate them however you’d like and enjoy them year round. There’s never a bad time for chocolate.
Not only are these mini Christmas pudding balls delicious, they also pack a powerful punch of protein from the peanut butter, black beans (I know, it sounds weird. It doesn’t have a “bean” taste, it just gives the balls have a super fudgy texture), and pea protein powder. They can also easily be made vegan.
And, if you still don’t believe me about the beans, my boyfriend/taste tester extraordinaire ate two of them before I could finish photographing them!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Mini Christmas Protein Puddings Balls
Makes about 10-12 balls
85 g - Cooked Black Beans
48 g - Peanut Butter
120 ml - Almond Milk
53 g - Dark Chocolate
25 g - Chocolate Pea Protein Powder - I used Nuzest Digestive Support Cacao
40 g - Oat Flour
15 g - Cacao Powder
8 g - Coconut Sugar
¼ tsp - Vanilla Extract
¼ tsp - Salt
8 g - Coconut Sugar
15 g - Coconut Butter* - heated
85 g - Greek Yogurt - Sub coconut yogurt for vegan
¼ tsp - vanilla extract
2 - cherry hard candies - crushed
In a bowl, mix together protein powder, oat flour, cacao powder, and salt.
Melt chocolate either in a double boiler or in the microwave.
In a blender, add cooked black beans, peanut butter, almond milk, coconut sugar, melted chocolate, and vanilla extract. Blend until completely smooth and thick.
Pour wet ingredients into dry ingredients. Mix until a dough forms.
Scoop the mixture into balls and place on a parchment lined baking sheet. Flatten the bottoms of the balls to resemble a Christmas pudding shape.
Let balls chill in the fridge for at least an hour.
While waiting, mix the frosting ingredients together.
Remove the balls from the fridge and dollop the frosting on top of them. Allow it to drip down the sides.
When ready to serve, top with mint leaves and hard candy. Enjoy!
- Make sure it’s coconut butter, not oil
Did you know it’s easy to make your own peanut butter to use in this recipe? Find out how to make your own here