Vegan Gluten Free Christmas Pudding
This mouth watering vegan Christmas pudding recipe from the Raw Chocolate Co. will impress your guests, whatever their dietary needs this Christmas. If you want to make it alcohol free, just use apple juice instead of rum or brandy.
(To prepare in advance)
- 1/2 cup goji berries
- 1/2 cup raisins
- 1/4 cup brandy, rum or a mixture of both
- 2 tbsp chia seeds
- 6 tbsp water
- 1 cup avocado (about 1 large avocado blended until very smooth)
- 6 pitted medjool dates
- zest and juice of 1 orange
- 2 tsp vanilla extract
- 1/4 cup coconut oil
- 1 cup almond flour/ground almonds
- 3/4 cup milled flax
- 1 cup raw chocolate raisins
- 2 tbsp cacao powder
- 1 tbsp psyllium husk
- 1 tbsp coconut flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup chopped pecan nuts
You will need to start this first step ahead of time, in a jar soak the goji berries and raisins in brandy for at least a day if not more.
Using a glass 1 litre bowl, turn it upside down on grease proof paper and draw a disc around the rim, do the same for a smaller disc using a large drinking glass, then cut the out the discs. Grease the glass bowl with coconut oil and stick the smaller disc to the bottom of the bowl.
Fill a large saucepan halfway with water and place an upturned saucer on the bottom. Bring the water to the boil.
Soak the chia seeds in 6 tbsp water for at least 15 minutes.
Blend together the wet ingredients, and stir in the chia seed gel.
Mix together all of the dry ingredients, then stir in the wet ingredients, including the boozy raisins, goji berries and chopped pecan nuts.
Spoon the batter into the glass bowl and smooth down the top using the back of a spoon.
Top the batter with the large greaseproof disc.
Cover with tinfoil and tie it down tightly with string.
Gently place the glass bowl in the saucepan on the upturned saucer.
Turn the stove down to low, then cover and simmer for 3 hours.
Remove from the water and allow to cool.
Using a knife, gently run the blade around the edge of the pudding, then turn onto an upturned plate. Don't shake it, just leave it fall out gently.