These puds are my so-called ‘healthy’ version of a Paleo Christmas Pudding but don’t be fooled they are anything but due to being packed full of dried fruits heavy with sugar laden carbohydrates! Although it is healthier than a traditional pud of course – and after all what would Christmas be without some sweet treats? Boring that’s what!
These Raw Vegan and Paleo Christmas Puddings take all of the hassle out of making a traditional pud and bring you nothing but delightfully fond memories of warming Christmas fruits and spices.
I wanted to created something that could be whipped up in a matter of minutes rather than having to slave away in the kitchen, waiting all day to eat my sweetly spiced treat. These Raw Vegan and Paleo Christmas Puddings take all of the hassle out of making a traditional pud and bring you nothing but delightfully fond memories of warming Christmas fruits and spices.
I don’t drink – not even at Christmas – but I don’t mind a little in my food to bring out those festive flavours. I used rum in this recipe, but a rather nice spiced one called Kraken – it’s gluten-free and vegan, distilled from molasses (made from sugar cane), spiced with; cloves, ginger, cinnamon, and vanilla, and aged for a period of 12-24 months. You don’t have to use rum though, you can simply omit it from the recipe with no need to substitute for anything else.
You’ll need some pudding moulds for this recipe, I bought these mini 7.5cm moulds from Ocado and they turned out just the perfect size for single serve Christmas puds! If you want to fill your moulds to the top this will yield 5 puds and leave you with some excess (about 1/2 mould). You could also fill 6 moulds around 3/4 of the way for some shorter puds but I preferred mine tall!
Raw Vegan and Paleo Christmas Puddings
Makes: 5-6 puds
Prep Time: 25-30 minutes (plus overnight soaking and 1 hour setting time)
Cooking Time: 5 minutes
For the pudding:
75g dried figs
75g dried apricots
75g dried cranberries
75g dried cherries
1 tbsp mixed spice
1/4 tsp organic vanilla powder
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
60ml Kraken rum (optional but festive)
Juice and zest of 1 unwaxed orange
Zest of 1 unwaxed lemon
1 tsp orange extract
1 tsp almond extract
1/2 tsp lemon extract
150g medjool dates (pitted)
200g ground almonds
1 tbsp coconut oil
50g walnuts (crushed or roughly chopped)
For the topping:
32.5ml coconut milk
1/2 tsp lucuma powder
1/8 tsp vanilla powder
50g cacao butter
1 tsp raw honey
A drop of organic mandarin essential oil (food grade)
10-12 mint leaves (to garnish)
15-18 goji berries (to garnish)
- Combine the dried figs, apricots, cranberries, cherries, sultanas, and raisins in a large mixing bowl. Add the mixed spice, vanilla powder, ground ginger, nutmeg and allspice and stir until evenly coated.
- Next add your rum (if using), juice and zest of your orange, the lemon zest, and the orange, almond and lemon extracts. Stir until evenly distributed then cover the bowl with clingfilm and set to one side, leaving overnight.
- The following morning reserve 100-125g of the fruit mixture in the same mixing bowl and set aside. Combine the rest of the fruit in the bowl of your food processor along with the medjool dates, ground almonds, and coconut oil. Blitz until the mixture begins to ball together.
- Remove the mixture from the food processor and return it to the mixing bowl of reserved fruit. Add the crushed/chopped walnuts and stir until the mixture combines together evenly. I actually used my hands but be warned this is pretty sticky business!
- Grease 5 or 6 mini pudding moulds (7.5cm) with a little coconut oil. Line with cling film being sure to leave ample excess overhang – this will help you lift the pudding from the moulds with ease. Cover the tops of the pudding moulds with clingfilm and place into the fridge for 1 hour until firm. If you want to fill your moulds to the top this will yield 5 puds and leave you with some excess (about 1/2 mould). You could also fill 6 moulds around 3/4 of the way for some shorter puds but I preferred mine tall!
- About 15 minutes before removing your puds place a bowl of coconut milk, lucuma powder, and vanilla powder over a small pan of water (bain-marie). Whisk until the mixture is smooth and then add your cacao butter. Place over a low heat, stirring continuously, until fully melted. Remove from the heat, stir in your raw honey, and set to one side for about 10 minutes until cool. Then stir in your essential oil.
- Remove your puds from the fridge, place onto a baking tray lined with some parchment, and spoon over your sauce. Place the baking tray into your fridge or freezer until the sauce becomes partially set. Whilst you are waiting you can cut your mint leaves into holly shapes (or just leave them as they are).
- Remove the puds and begin placing two mint leaves followed by three goji berries until all of the puds have been topped. Place back into the fridge or freezer until fully set.
- Remove and enjoy!