Place the dates, ground almonds, coconut oil, tahini paste, cacao powder, orange juice, zest and oats into your food processor and blend. If it seems too sticky, add a few extra oats.
With damp hands, shape the mixture into small balls and pop onto a tray in the fridge to cool, about 20 minutes should be plenty.
Once the balls have cooled, melt the white chocolate in a bowl over simmering water. Smooth a blob of melted chocolate on the top of each ball using a teaspoon. Then decorate with the dried cranberries and sunflower seeds to represent the Christmas pudding icing, holly and berries.
These freeze really well so you can make a larger batch with or without the Christmas theme.
For vegan and dairy-free energy balls, make a topping with 50g cashew nuts, softened in boiling water and blended into a smooth firm paste.