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
- 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.
- 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.
- 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.)
- 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.)
- 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.
- 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.
- Pour icing in a small bowl & place in fridge for 10 or so minutes to thicken.
- 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.
- Drizzle the icing over the puddings and refrigerate for 10 to 15 minutes or until the frosting is firm.
- Before serving, decorate the puddings with some fresh mint leaves and raspberries.