Ingredients

• Ingredients 1 cup pressed medjool dates ½ cup gluten free oats ¼ cup desiccated coconut ¼ cup dried cranberries ¼ cup raisins ¼ cup sunflower seeds ½ cup mixed crushed nuts (almonds, cashews and pecans are my favourite!) 1 Tbsp tahini 1 Tbsp agave syrup Mixed sweet spices: nutmeg, cinnamon, ginger, cloves, allspice (to your taste. I add lots!) Orange oil Rum extract (optional. Adds a kick!) Pinch of salt

Preparation

• Method Makes 20 – 24 mini puds. Last for up to two weeks in the fridge.