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Raw, Vegan & Paleo Christmas Pudding

Raw, Vegan & Paleo Christmas Pudding

Georgie - Greens of the Stone Age
Georgie - Greens of the Stone Age
Georgie - Greens of the Stone Age
Serves 5 - 6
Prep time: 30min
Cooking time: 5min

These puds are Georgie's 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!

Georgie wanted to created something that could be whipped up in a matter of minutes rather than having to slave away in the kitchen. 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.

You can always give them a quick warm in the oven on a low temperature (or a steamer) if you prefer yours warmed!

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  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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. You can use your hands but be warned this is pretty sticky business!

  • 5.

    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.

  • 6.

    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.

  • 7.

    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).

  • 8.

    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.

  • 9.

    Remove and enjoy!

  • 10.

    Tip: Warm at a very low temperature in the oven if you want these warm but still raw!

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