Get on the nice list with these healthy no-bake Christmas puddings. They’re so easy and only take 5 minutes to make. You won’t feel bloated after eating them like you might with traditional versions and they’re gluten free too! The dried fruit adds sweetness and moisture, so unlike a traditional pud, you don’t need to add extra cane sugar or fats. Almond meal adds protein, vitamin E and healthy mono-unsaturated oils which are anti-inflammatory to the body and good for the heart. Mangoes (for the mango custard) are in season at Christmas time and eating in season is better for you and your wallet. Our Chinese Medicine Practioner Michaela is loving them too for their warming ginger and cinnamon. Read more on this in Michaela’s article Eating well, the Chinese Medicine Way.
Ingredients (makes 12 puddings)
225g fresh pitted dates – approx 10 – 15 dates depending on their size
zest from 1 orange
250g organic dried apricots, chopped
150 g (1 ½ cups) almond meal/ground almonds
1 teaspoon vanilla bean paste or extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
80 g white chocolate, melted for decoration (healthier option: top with fresh cherries or raspberries or goji berries instead)
Mango Coconut Custard
1 mango, chopped
1/2 cup coconut milk
Juice from ½ orange
To make custard
Combine all the ingredients in a blender and blend until smooth
Serve chilled alongside puddings
Method
Combine dates, orange zest, apricots, vanilla, ground almonds, cinnamon, nutmeg and ginger in a food processor.
Process until mixture is combined and looks like fine crumbs.
Spoon mixture into a large bowl and add 1 – 2 tablespoons orange juice then mix again. Your pudding mix should come together in the hands when lightly squeezed.
Divide puddings into 6 small puddings. The best way to do this is to line the base of your desired mould with glad wrap and press the pudding mixture into it firmly.
Invert the pudding and remove the glad wrap. Repeat until all the puddings are formed.
Melt white chocolate in a small bowl that is set over a simmering pot of water.
Spoon a little white chocolate over the tops of the puddings if using and garnish.
Arrange onto a serving plate and set aside until needed.
Store in the fridge for up to 2 weeks.
This recipe is one of Teresa Cutter’s, found on her website thehealthychef.com