If you’re feeling a bit guilty about all the Christmas treats you’ve been enjoying this month, have I got a great recipe for you! Today’s recipe is for Raw Mini Christmas Puddings that are gluten and dairy free – perfect to take to your next Christmas party. These puds have all the flavours of the real deal, but without the guilt.


70g dried figs
zest of 1 orange
100g flaxseed meal
1 tsp fresh ginger, grated
115g dried apricots
285g dried dates
125g almond meal
1 tsp vanilla extract
1/4 tsp allspice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 cup orange juice
1 tbsp coconut oil
24 fresh raspberries (to serve)

100g coconut oil
100g coconut cream
1 tbsp good quality maple syrup

  1. Line a 24-cup mini muffin tray with plastic wrap.
  2. Place all the pudding ingredients except the juice, coconut oil and raspberries in a food processor and process until well combined. Add the juice and coconut oil and process until the mixture comes together.
  3. Divide the pudding mix amongst the mini muffin tray, pressing down firmly. Place in the fridge to refrigerate for at least 1 hour or until needed.
  4. When ready to serve, unmould the puddings and arrange on a serving tray. Whisk together the coconut oil, cream and maple syrup in a small saucepan over a low heat until the coconut oil melts and you have the consistency of cream. Transfer into a pouring jug, then pour a little over each of the puddings.
  5. Top each with a fresh raspberry to serve.

Makes 24