Chocolate Dessert

The raw Cherry Ripe Christmas pudding that's ready in 15 minutes

Name: The raw Cherry Ripe Christmas pudding that's ready in 15 minutes
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 1 cup (150g) raw hazelnuts, soaked in cold water overnight; 1 cup (150g) each raw cashews, soaked in cold water overnight; 1/3 cup (80ml) cherry juice; 2/3 cup (160ml) coconut nectar; 2/3 cup (165ml) coconut oil; 1 cup (90g) desiccated coconut; 1 ½ cups (225g) frozen raspberries; ¾ cup (75g) raw cacao powder; 1 tsp ground cinnamon; 1 tsp allspice; ½ tsp ground nutmeg; 1/2 tsp ground ginger; 1/2 tsp cloves; Finely grated zest of 1 orange; 2 x 45g Pana Chocolate sour cherry & vanilla bars, chopped; 500g pitted fresh cherries, plus extra cherries to serve; ½ cup (125ml) chilled coconut cream; 1 tsp vanilla bean paste; Shredded coconut, to serve

3 ratings

15m

Jump to recipe

by Phoebe Wood

Dec 16, 2013

Healthy? Tick. Vegan? Tick. Ready in 15 minutes? Tick. This Cherry Ripe Christmas pudding is the stuff of dessert dreams.

1 cup (150g) raw hazelnuts, soaked in cold water overnight
1 cup (150g) each raw cashews, soaked in cold water overnight
1/3 cup (80ml) cherry juice
2/3 cup (160ml) coconut nectar
2/3 cup (165ml) coconut oil
1 cup (90g) desiccated coconut
1 ½ cups (225g) frozen raspberries
¾ cup (75g) raw cacao powder
1 tsp ground cinnamon
1 tsp allspice
½ tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp cloves
Finely grated zest of 1 orange
2 x 45g Pana Chocolate sour cherry & vanilla bars, chopped
500g pitted fresh cherries, plus extra cherries to serve
½ cup (125ml) chilled coconut cream
1 tsp vanilla bean paste
Shredded coconut, to serve

Method

1.

Begin this recipe 1 day ahead (nuts need to be soaked in cold water overnight).
2.

Grease and line a 1L (4 cup) pudding basin with plastic wrap, leaving 10cm overhang.
3.

Drain the nuts and rinse under cold running water. Place hazelnuts and cashews in a food processor with the cherry juice and whiz to a paste. Add coconut nectar, coconut oil, desiccated coconut, raspberries, cacao, spices, orange zest and half the Pana Chocolate, and whiz until well combine. Transfer to a bowl and fold through the cherries and remaining Pana Chocolate. Spread into pudding basin and cover with overhanging plastic wrap. Freeze for 2 hours to firm up if using immediately or refrigerate until firm (you can make this 5 days before serving).
4.

To serve, lightly whisk coconut cream and vanilla paste in a bowl until slightly thickened. Invert pudding onto a serving dish and drizzle with coconut cream mixture. Top with extra fresh cherries and shredded coconut.