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These delicious little puds are packed with juicy Christmas fruit; dates, figs, goji berries, apricots, cranberries and raisins
Ingredients
- 150 g dried dates
- 15 g goji berries
- 50 g organic figs
- 50 g organic apricots
- 40 g cranberries
- 40 g 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
Instructions
- 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.
- 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.
- Then add in the grated ginger, soaked mixed fruit, orange juice and additional raisins, cashews and salt. Stir thoroughly to combine everything.
- 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:
- Add the coconut and a little water to a mini chopper or blender and blitz until smooth and creamy.
- 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.
- Drizzle with coconut cream and pomegranates seeds. Enjoy.
To make the coconut cream:This recipe was republished with permission from Rebel Recipes. Find the original recipe here.
