Festive Pops

  • 150g Whitworths Ground Almonds
  • 150g Whitworths Stoned Sayer Dates
  • 150g Whitworths Little Jewel Cranberries
  • 45g rolled porridge oats
  • 25g agave syrup
  • 20g cocoa powder
  • 40mls Amaretto (or your favourite liquer) (optional if for kids!)
  • To decorate:
  • 12 10cm lollipop sticks
  • White chocolate drops, melted
  • Ready to roll icing
  • Red food colouring
  • Green food colouring
  • Pretzels
  • Chocolate beans

Ready… Steady… Bake…

  • Place the almonds, dates, 115g cranberries, oats and agave syrup in a food processor then blend for approximately 4 minutes or until the mix resembles a fine breadcrumb.
  • Divide the mix into 20 portions (approximately 25g each) then roll into balls.
  • For the reindeers... break up a few pretzels for the horns, white ready to roll icing with a little piece of chocolate bean for the eyes, add a red nose made from coloured white icing and a smile of melted white chocolate.
  • For the Christmas puds... drizzle with the melted white chocolate, then holly leaves and berries from coloured icing.
  • Refrigerate for 30 minutes until firm.
  • To serve place on top of the lollipop sticks and enjoy.
  • Store in the fridge, in an airtight container - they will last for upto two weeks so can be made in advance.
Print recipe
  • 1 hour PLUS 30 minutes chilling
  • Makes 20