A healthy-ish pudding, you can enjoy this without too much guit, as it's packed full of healthy nuts and berries. It's also free from gluten, dairy and refined sugar.
Serves: 9 people
100 g Clear Honey
50 g Cocoa Powder
or raw cacao powder
150 g Coconut Oil
150 g Dried Apricots
75 g Goji Berries
or dried cranberries
150 g Hazelnuts
300 g Peanut Butter
or almond butter or other nut butter
150 g SuperValu Goodness Pistachio Nuts
shelled and roughly chopped
1 large SuperValu Orange
finely grated, zest only
- 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.