Christmas Pudding

from Pana Chocolate The Recipes. Makes 2.

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 Mince Tart Filling ingredients

01

10 medjool dates

02

20g goji berries

03

50g blueberries

04

3 tbsp coconut sugar

05

120ml fresh orange juice with pulp

06

1 tbsp ground cinnamon

07

1 pinch each of ginger, nutmeg and salt

08

150g prunes, chopped into small pieces

Pudding ingredients

01

165g Brazil nut flour

02

160g fine cashew meal

03

22g lacuma powder

04

1 tbsp ground nutmeg

05

1 tbsp ground ginger

06

1 tbsp ground cinnamon

07

230g medjool dates, pitted and chopped

08

100ml fresh orange juice with pulp

09

1 tbsp coconut nectar

10

200g Pana Mince Tart Filling

11

45g bar Sixty %, broken into pieces

12

Dehydrated fruit, nuts and micro herbs to garnish

Method

To make the mince tart filling, 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.

For the pudding, combine the nut flours, lacuma powder and spices in a bowl.

Blend the dates, orange juice and coconut nectar in a food processor until the mixture forms a paste.

Add the date mixture to the dry ingredients and massage together until combined.

Add the mince tart filling and massage again to combine.

Place half the mixture into 2 pudding moulds or bowl and press it down firmly.

Refrigerate overnight, then tip the puddings out of the mould.

Melt the chocolate over a bain marie, and drizzle over the pudding. Garnish with dehydrated fruit, nuts and baby herbs of your choice.

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