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