A match made in heaven…
Moist delicious Raw Mini Christmas Puddings, teamed up with raw paw paw custard…a match made in heaven…
Raw Mini Christmas Puddings with Paw Paw Custard
Author: Healthy Living Inspirations
Recipe type: Dessert
Cuisine: Raw Food
Moist delicious raw Christmas Puddings with no gluten, dairy or sugar added and teamed with raw paw paw custard...a match made in heaven
Wow what a great combination
Ingredients
Christmas Pudding
- 1 Cup organic almonds (rinsed with filtered water and drained)
- 8 medjool dates (or 2 cup dried dates)
- 1 cup organic pitted prunes
- ½ cup organic raisins
- ½ cup organic sultanas
- ½ organic dried apricots
- 100gms organic figs
- 3 teaspoons mixed spice
- 1 small teaspoon of ground ginger
- 1 teaspoon nutmeg
- zest of 1 lemon
- zest of 1 orange
- juice of ½ an orange
- ½ cup fresh cherries, pitted and chopped in pieces
- (Extra ½ cup of almond flour or brazil nut flour if needed)
- ¼ cup blanched almond pieces (for decorating)
- Fresh cherries halved (for decorating)
Paw Paw Custard
- ½ medium yellow paw paw
- ½ cup soaked cashews (soaked for a minimum of 2 hours)
- 250mls nut milk (almond milk or brazil nut milk)
- 1 banana
- 1 teaspoon Maca powder
- 1 Vanilla bean scraped, or 2 teaspoons vanilla extract
- Extra milk for blending if the custard is too thick
Instructions
Christmas Puddings
- Soak all fruit overnight (or a minimum of 2 hours) and rinse and drain. Soak raisins in a seperate container as they will be stirred in last.
Wow what a great combination
- Place rinsed and drained almonds in a food processor and pulse till nuts are like breadcrumbs (don't over process into flour as you want some crunch from the nuts)
- Drain soaked fruit well and add in with processed nuts (except raisins), add lemon and orange zest and spices. Pulse until well combined. Don't over process as you don't want a smooth paste (you want some texture)
- Place mixture into a bowl, add drained raisins and chopped cherries and orange juice and mix well with a wooden spoon until combined.
All ingredients mixed in and ready to go in muffin mould
- If mixture is too moist, add ½ cup of nut flour (we use brazil nut flour - made from our nut milk pulp)
- Grease muffin moulds with a tiny amount of coconut oil and fill moulds with mixture. level off the top as this will become the bottom of the puddings.
- Place muffin mount onto dehydrator tray and dehydrate for 2 hours (116F).
Muffin mould is perfect for setting the mini Christmas puddings
- After two hours Christmas Puddings should feel a little dry to touch. This should be enough to turn mould over on dehydrator tray and softly push the bottom so the puddings slide out of the mould.
- Place puddings back in the dehydrator and continue to dehydrate for a further 4 hours. They will be slightly dry on the outside and really moist on the inside.
Easily comes out of mould and will stand firm on dehydrator tray
- If you do not have a dehydrator, you could place in oven on 50C or less (oven door slightly open with fan on) for one hour. Invert mould and place back on baking tray lined with baking paper and place back in oven 50C or less for a couple of hours. Once they are slightly dry on the outside, remove them and place in a container in the fridge or freezer
- To serve, add some blanched almond pieces and put ½ a cherry on top to decorate and serve with delicious paw paw custard
Paw Paw Custard
- Place all ingredients in blender and blend on high speed until well combined and smooth and creamy. Add extra milk if you feel your custard is too thick.
- Pour over Christmas Pudding
