Raw Christmas Puddings

I was planning on making some protein balls this morning and I got a little sidetracked. I love the idea of plum pudding at christmas but I don’t like sultanas and raisins and find that the wheat and crystallised (sugary) dried fruit that is often used is a little much. So i decided to morph my protein ball recipe into some mini plum puddings

Raw Mini Christmas Puddings

Makes 10-12 small puddings (as pictured)

  • ¾ cup/ 75grams of almond meal- I make my own so I made ½ cup very fine and the remaining ¼ cup a little coarse to add some texture.
  • 250g medjool dates, pitted
  • 175g of other dried fruit- I used a combination of Australian Apricots, figs and cranberries.
  • 50g chia seeds
  • ¼ cup of either; apple juice, coconut water, filtered water or coconut milk.
  • 1 tablespoon of coconut or macadamia oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 tsp ground cinnamon
  • ½ teaspoon each of allspice & ground nutmeg


This is the same icing I use for my Paleo banana cake & cacao cake.

  • 150ml coconut cream (solids only) Please refrigerate the tin overnight- this allows you to easily seperate the solids from the liquid.
  • 2-4 medjool dates, pitted (depending on how sweet you would like it to be)
  • 1 teaspoon vanilla

Raspberries and mint leaves to serve.


  1. Combine all the ingredients, except for the liquids (apple juice/coconut water & oil) in a Thermomix or food processor.  Blend until the mixture is combined, it should be like moist cake crumbs.
  2. Add your liquids and whizz until combined. Alternately, you could pour your mixture into a large bowl then add liquids and work through with your hands. The mixture should come together like a dough. If it is too dry, add some more liquid (SLOWLY.)
  3. Decide how big you would like your puddings to be. I rolled mine freehand but you could also use small mini muffin moulds or espresso cups brushed with oil and lined with glad wrap. (see picture below.)
  4. Divide the pudding mix into 10-12 portions and roll into shape or pack into the moulds firmly. Place in fridge for 20-30minutes to firm up.
  5. To make the frosting, place the dates in a thermomix or food processor and whizz on high speed until they become a sticky paste. Add in the coconut cream and vanilla and whizz until combined. If using a Thermomix, I like to use my butterfly and whip on speed 4 for 10-15 seconds.
  6. Pour icing in a small bowl & place in fridge for 10 or so minutes to thicken.
  7. Remove your puddings from the fridge and place on a tray. If you used moulds, remove the puddings, the glad wrap should make this easy.
  8. Drizzle the icing over the puddings and refrigerate for 10 to 15 minutes or until the frosting is firm.
  9. Before serving, decorate the puddings with some fresh mint leaves and raspberries.

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