These delicious little puds are packed with juicy Christmas fruit; dates, figs, goji berries, apricots, cranberries and raisins

Christmas Pudding is usually oozing with brandy or rum and traditionally suet, but this is a healthier raw vegan version with lovely juicy soaked fruits, ground almonds, lots of festive spices and orange juice for a lighter feel (but no less special). All topped off with some creamy coconut cream and popping jewels of pomegranate.

Raw Christmas Mini Puddings With Coconut Cream & Pomegranate

Raw Christmas Mini Puddings With Coconut Cream & Pomegranate

  • Duration
  • Prep Time
  • 4-6Servings

Ingredients

    • 150g dried dates
    • 15g goji berries
    • 50g organic figs
    • 50g organic apricots
    • 40g cranberries
    • 40g Raisins
    • 10 g yellow raisins
    • 50 g Almonds
    • 2 tbsp Chia
    • 2 tbsp Flaxseeds
    • 3 tbsp sunflower seeds
    • 1 tsp Cardamom
    • 1 tsp Cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp ground Cloves
    • Juice 1/2 orange
    • 2 tbsp Ginger grated

Mix In At The End

    • 2 tbsp yellow raisins
    • 2 tbsp cashews
    • Pinch sea salt

Toppings

    • Pomegranate seeds
    • Star anise

Coconut Cream

    • 4 tbsp organic unsweetened desiccated coconut
    • 1/2 tsp vanilla powder
    • A little water

Preparation

  1. Pop the dried fruit in a large bowl, cover with water and soak for 2-3 hrs until soft.
    Squeeze the excess liquid out of the fruit then blitz in a food processor for a few pluses until roughly mixed.
  2. Add the whole almonds to the cleaned food processor and blitz until you get a fine grain the add to a large mixing bowl. Add all the other dry ingredients then mix to combine.
  3. Then add in the grated ginger, soaked mixed fruit, orange juice and additional raisins, cashews and salt. Stir thoroughly to combine everything.
  4. Grease small ramakins (I used 4 small) with some coconut oil then spoon in the mixture. Press firmly down then cover with cling film and pop in the fridge to firm up for a few hrs.

To make the coconut cream:

  1. Add the coconut and a little water to a mini chopper or blender and blitz until smooth and creamy.
  2. When you’re ready to eat the puddings; remove the cling film, run a knife around the outside of the ramakin and then turn them upside down and shake gently to turn out.
  3. Drizzle with coconut cream and pomegranates seeds. Enjoy.

This recipe was republished with permission from Rebel Recipes. Find the original recipe here

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Nutrition Information

  • Serving Size: 4-6

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