Raw Xmas Pudding

Makes 8 individual serves


  • 60gm dried figs
  • 2 tbsp orange zest
  • 50g flaxseed meal
  • 2 tbsp dried sour cherries
  • 1 tsp fresh ginger, grated
  • 100g dried apricots
  • 250g fresh dates, pitted
  • 170ml almond meal
  • 1 tsp vanilla extract
  • ¼ tsp allspice
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ cup orange juice
  • 1 tbsp coconut oil


  • 100g raw organic cacao butter, chopped
  • 100ml coconut cream
  • 40g maple syrup, good quality

1. Line 8 small 5cm diameter dariole moulds or 50ml capacity small cups with plastic wrap.

2. Combine all the ingredients, except for the orange juice and the coconut oil, in a food processor and blend until the mixture forms into a crumb-like consistency. Remove from the food processor, place in a large mixing bowl and add the orange juice and coconut oil. Knead the mixture until it comes together into a large ball.

3. Divide the pudding mix into 8 portions and pack into the moulds firmly. Refrigerate for 15 minutes to firm. Remove from the moulds, peel off the plastic wrap and place on a tray.

4. Meanwhile, to make the icing, place the cacao butter in a bowl over a saucepan of boiling water and stir until completely melted. Remove from the heat and then mix in the coconut cream and maple syrup until well combined. Cool at room temperature to thicken, stirring occasionally.

5. Spoon icing over the puddings and refrigerate for 10 to 15 minutes or until it's firm.  

6. Decorate with fresh raspberries or blueberries and serve to your guests.

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