Page 16 - Fresh Magazine - Winter 2017

tayecoaios
tayecoaios

Fruit and nut chocolate
Christmas pudding

SERVES 8 TO 10 HEALTHY-ISH PUDDING
You can enjoy this Christmas pudding without too much guilt,
as it’s packed full of healthy nuts and berries. It’s also free from
300g peanut, almond or other nut butter gluten, dairy and rened sugar and it’s vegan too. Use whatever
150g coconut oil, softened combination of dried fruits and nuts you fancy. This melts quite
100g clear honey easily due to the coconut oil, so keep it in the fridge until ready to
150g hazelnuts, roughly chopped serve, then just wait for it to melt in the mouth! Use 100g melted and
150g pistachios in shells, shelled and roughly chopped
150g dried apricots, roughly chopped cooled white chocolate for a less virtuous topping if preferred.
75g goji berries or dried cranberries
50g cocoa powder or raw cacao powder
1 large orange, finely grated zest only

FOR THE TOPPING
75g cacao butter
75g peanut, almond or other nut butter
2 tablespoons maple syrup
string of fresh redcurrants, optional
Gluten free
Line a 2-pint bowl or pudding basin with
a double layer of cling film, leaving the
excess hanging over the edges.
Put the nut butter, coconut oil and honey
in a large bowl and stir together until
smooth and well blended. Reserve 1
tablespoon of each of the nuts and dried
fruits for decorating, then add the rest
to the bowl. Add the cocoa powder and
orange zest and stir everything together
well.
Spoon the mixture into the bowl or
pudding basin, smoothing the top level
with the back of a spoon. Cover with the
excess cling film and chill in the fridge for
at least 8 hours or overnight, until set firm.
Just before serving, bring to room
temperature for 10 to 20 minutes or until
soft enough to remove from the bowl
easily.
Meanwhile, to make the topping, put
the cacao butter in a heatproof bowl set
over a pan of simmering water or heat
in 30-second blasts in the microwave,
stirring frequently, until melted. Remove
and add the nut butter and maple syrup
and stir together until well blended. Leave
to cool and thicken slightly.
Turn the pudding out onto a cake stand or
serving plate. Spoon the topping over and
immediately sprinkle over the reserved
nuts and dried fruit. Sit a string of
redcurrants on top to decorate if liked. The
topping should set firm almost straight
away against the cold of the pudding.
If any pieces are left over after serving,
store them between sheets of baking
paper in an airtight container in the fridge
for up to three weeks.

14 | FRESH WINTER 2017

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