Multi Coloured Vegan Gluten Free Christmas Pudding

Serves:

You will need

100g sultanas
100g dates chopped
100g dried figs chopped
150ml apple juice
¼ tsp ground nutmeg
1 tsp mixed spice
1 tsp cinnamon
100g cashews
100g coconut oil
100g maple syrup

For the Red as a Beetroot Topping 

80g Raw Beetroot, peeled and sliced thinly
80g Coconut oil
80g 100% fruit raspberry jam
80g cashews 

For the Green as Grass Topping 

80g Raw spinach
80g Coconut oil
1 kiwi
50g agave syrup
80g cashews

For the Orange Topping 

80g Raw carrot, peeled and sliced thinly
80g Coconut oil
80g 100% fruit apricot jam
80g cashews 

For the Snow White Topping

30g Desiccated Coconut
80g Coconut oil
3tbsp Almond milk
50g agave syrup
80g cashews 



Directions

1. Add the juice to the dried fruit and add the spices. Mix well and soak for at least 2 hours.

2. Place the cashews, coconut oil and syrup in a vitamix or nutribullet type blender. Add 100g of the soaked dried fruit and blend to a puree.

3. Stir in to the soaked fruit and mix well. Place into a pudding bowl and freeze overnight. 

For the Red as Beetroot Topping

1. Put the sliced raw beetroot, coconut oil, sugar free jam and cashews  in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste. 

For the Green at Grass Topping

1. Put the spinach, kiwi, coconut oil, agave syrup and cashews  in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste. 

For the Orange Topping

1. Put the sliced raw carrot, coconut oil, sugar free jam and cashews  in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste.

For the Snow White Topping

1. Put the desiccated coconut, almond milk, coconut oil, agave syrup and cashews  in a blender. It needs to be a strong one like a Ninja or NutriBullet.  Grind to a smooth paste.

Recipe courtesy of Keith on Food



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