A platter of snacks and a glass on a table.

Mini Christmas Cake Bites

These plant-based Christmas cake bites from chef Bettina Campolucci Bordi will have your guests coming back for more. The addition of whisky gives these vegan treats a boozy edge. 

07 December, 2021
Average: 3 (3 votes)

serves for

16

ingredients

For the cake bites
Ground almonds
40g
Rolled oats
40g
Pitted dates
60g
Blanched almonds
200g
Candied peel
50g
Glacé cherries
50g
Raisins
50g
Orange marmalade
1 tbsp
Cinnamon powder
1 tsp
Mixed spice
1 tsp
Whisky 
2 tbsp
For the icing
Icing sugar
100g
Water
1 tbsp
To decorate
Glacé cherries
Rosemary
Chopped sprigs

Step 01

Add the ground almonds and oats to a food processor or blender and pulse to make flour. Add the flour to a large bowl.

Step 02

Put the dates, almonds, candied peel, glacé cherries, raisins, marmalade, cinnamon, mixed spice and whisky in a food processor or blender and mix until nicely incorporated.

Step 03

Add the fruity mixture to the bowl of almond/oat flour and mix until it's well combined and feels sticky and mouldable.

Step 04

Form the mixture into 16 small, bite-size balls and put on a plate lined with greaseproof (waxed) paper. Place in the fridge to firm up for 1 hour.

Step 05

Meanwhile, make the icing by mixing the icing sugar and water into a paste.

Step 06

Once the cake bites are ready, remove from the fridge and dip each one into the icing. Add a glacé cherry to the top of each bite and sprinkle with dried flower petals. These can be made for later or eaten straightaway.

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