Christmas pudding

Christmas pudding

Pana Chocolate, The Recipes
2 puddings
35 mins
Armelle Habib, Chris Middleton

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.


Quantity Ingredient
165g brazil nut flour
160g fine cashew meal
22g lacuma powder
1 tablespoon ground nutmeg
1 tablespoon ground ginger
1 tablespoon ground cinnamon
230g medjool dates, pitted and chopped
100ml fresh orange juice with pulp
1 tablespoon coconut nectar
200g see method for ingredients, Pana mince tart filling
45g bar of pana chocolate raw cacao, broken into pieces
dehydrated fruit, to garnish
nuts, to garnish
baby herbs, to garnish


Quantity Ingredient
2 pudding moulds or bowls


  1. Combine the nut flours, lacuma powder and spices in a bowl.
  2. Blend the dates, orange juice and coconut nectar in a food processor until the mixture forms a paste.
  3. Add the date mixture to the dry ingredients and massage together until combined.
  4. Add the mince tart filling and massage again to combine.
  5. Place half the mixture into each pudding mould or bowl and press it down firmly.
  6. Refrigerate overnight, then tip the pudding out of the mould.
  7. Melt the chocolate over a bain marie, and drizzle over the pudding. Garnish with dehydrated fruit, nuts and baby herbs of your choice.
refined sugar-free
dairy free
gluten free
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