Raw Chocolate Christmas Pudding Cups

May 22, 2021 / Lyn Jones / 0 Comments 

Packed with a mixture of heart healthy nuts and antioxidant-rich cacao, this decadent raw chocolate pudding is zero parts naughty and all parts nice.

Serves 4-6

Ingredients

Raw pudding

  • ½ cup walnuts, roughly chopped
  • ½ cup macadamia nuts, roughly chopped
  • 1/3 cup dried figs, hard stalk removed
  • ½ cup medjool dates
  • ¼ cup cranberries
  • 2-3 Tab coconut oil, melted
  • Pinch ground ginger
  • Pinch ground nutmeg
  • Pinch ground cinnamon
  • 2 tbs Bioglan Organic Cacao Powder

Cashew cream

  • 1 cup raw cashews (pre-soaked)
  • ½ cup almond milk
  • 1 Tab maple syrup
  • ¼ tsp cinnamon, ground
  • 1 tsp vanilla extract

Toppings

  • Blueberries
  • Raspberries
  • Strawberries, stalks removed and cut in half
  • Fresh mint leaves

    Step 1.
    To make the cashew cream, add all ingredients to a food processor and blend. Adjust sweetness to taste, scoop into serving glasses and set aside in the fridge.

    Step 2.
    In a food processor, combine nuts, figs, dates, cranberries, spices, cacao and coconut oil and pulse until the mixture starts to bind.

    Step 3.
    To serve, top the chilled cashew layer with the raw pudding layer and garnish with berries and fresh mint leaves.

Grilled chilli coconut fruit skewers – for Christmas

May 22, 2021 / Lyn Jones / 0 Comments

A good last minute bbq-friendly summer dessert. Serves 2

Ingredients

  • ½ punnet strawberries, whole and stems removed
  • 1 large ripe banana, sliced into 6
  • ½ punnet blueberries (large size preferably as easier to skewer)

Sauce

  • ½ cup coconut oil
  • ½ tsp chilli powder
  • ½ tbsp honey
  • ¼ cup shredded coconut, to roll
  • 1 lime, zested
  • 1 lime, juiced

    Step 1.
    Wash and dry the blueberries and strawberries with stems removed, set aside. Peel banana and cut into 6.

    Step 2.
    In a saucepan, melt the coconut oil, lime zest and juice, and honey. Pour into a bowl and add the chilli.

    Step 3.
    Dip the fruits into the mixture and quickly roll over the shredded coconut and thread onto the skewers.

    Step 4.
    Place on the grill for 2-3 minutes each side. Serve with a squeeze of lime.

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