These delicious vegan, gluten, dairy & refined sugar free Christmas puddings are full of nutrient rich ingredients that will nourish & feed your body with nourishing vitamins & minerals. Without making you feel bloated or full.
- 60g dried figs
- 2 tbsp orange zest
- 50g sesame seeds
- 2 tbsp dried cherries
- 1 tsp fresh ginger, grated
- 100g dried apricots
- 250g medjool dates
- 170ml almond meal
- 1 tsp vanilla extract
- ¼ tsp allspice
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp ground cinnamon
- ¼ cup orange juice
- 1tbsp coconut oil
Vegan white chocolate icing
- 100g raw organic cacao butter – chopped
- 100ml coconut cream
- 40g maple syrup
Combine all the ingredients, except for the orange juice & coconut oil, in a food processor and blend until the mixture forms into a crumb-like consistency.
Remove from the processor & place into a large mixing bowl & add the orange juice & coconut oil.
Knead the mixture until it comes together into a large ball.
Divide into 8 portions & shape into your moulds. Refrigerate for 10 minutes or until they have firmly set.
To make your icing, place the chopped cacao butter in a bowl over a saucepan of boiling water & allow to slowly melt. Move from the heat & then mix the coconut cream & maple syrup until well combined.
Allow the mixture to cool at room temperature which will thicken your icing. Please do not put your icing in the fridge to speed up the process. (It is very important to allow this to cool naturally at room temperature.)
Then spoon the icing generously over each pudding & decorate each dessert with fresh raspberries & mint, then serve.
This pudding smells so divine & Christmassy you will adore it! It also keeps well for a few days after making.
Each pudding is nutrient rich- especially iron & each one is a great source of fiber. They are packed with potassium & calcium, which will help prevent constipation & relieve symptoms of irritable bowel syndrome (IBS).
They generally contain more fiber than the same sized serving of their fresh fruit counterparts. Eg. Dried apricots contain 6.5 grams of fiber per cup, while fresh apricots contain only 3.1 grams.
They are low in calories & the figs & dates are rich in the superior antioxidants phenols, which has been found to help fight cancer, heart disease & diabetes.
The vegan white chocolate icing is so delicious & creamy while raw cacao butter contains more antioxidants than regular cocoa butter. It is a stable fat & is 100% plant based, which means it’s both kosher & vegan friendly. In this recipe the coconut milk & maple syrup provides a healthier alternative icing without added chemicals or preservatives.