Vegan Christmas Pudding

"Raw sweetness, spice and all things nice, our delicious Christmas puddings take the cake, every festive season. Combine our mince tart filling with cinnamon, ginger and nutmeg to create these dreamy puddings. Serve with ice cream or top with your favourite melted Pana Chocolate for extra tastiness."- Pana Bourbanis, Pana Chocolate

Christmas Pudding Makes: 2 puddings Time: 35 minutes preparation, plus 8–10 hours soaking and 8–10 hours dehydrating time Equipment: 2 pudding moulds or bowls Ingredients 165 g (6 oz) Brazil nut flour (from nut milk pulp) 160 g (5½ oz) fine cashew meal 22 g (¾ oz) lacuma powder 1 tablespoon ground nutmeg 1 tablespoon ground ginger 1 tablespoon ground cinnamon 230 g (8 oz) medjool dates, pitted and chopped 100 ml (3½ fl oz) fresh orange juice with pulp 1 tablespoon coconut nectar 200 g (7 oz) Pana mince tart filling (see below) 45 g (1½ oz) bar of Pana Chocolate Raw Cacao, broken into pieces dehydrated fruit, to garnish nuts, to garnish baby herbs, to garnish  For the full recipe go to Cooked.com

---

Pana Mince Tart Filling

Ingredients

10 medjool dates, pitted and chopped

20 g (¾ oz) goji berries

50 g (1¾ oz) blueberries

3 tablespoons coconut sugar

120 ml (4 fl oz/½ cup) fresh orange juice with pulp

1 tablespoon ground cinnamon pinch of ground ginger

pinch of ground nutmeg

pinch of Himalayan pink salt

150 g (5½ oz) prunes, chopped into small pieces

Method

Soak the dates, goji berries, blueberries and coconut sugar in orange juice for at least 1 hour.

Blitz the soaked mixture in a food processor until gently combined, being careful not to blend it to a paste.

Add the spices, salt and prunes to the food processor and blitz for 2–3 seconds.

---

 Pana Chocolate: The Recipes by Pana Barbounis is available now instores and online at Amazon and Waterstones

Photography by Armelle Habib