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.
10 medjool dates
20g goji berries
50g blueberries
3 tbsp coconut sugar
120ml fresh orange juice with pulp
1 tbsp ground cinnamon
1 pinch each of ginger, nutmeg and salt
150g prunes, chopped into small pieces
165g Brazil nut flour
160g fine cashew meal
22g lacuma powder
1 tbsp ground nutmeg
1 tbsp ground ginger
1 tbsp ground cinnamon
230g medjool dates, pitted and chopped
100ml fresh orange juice with pulp
1 tbsp coconut nectar
200g Pana Mince Tart Filling
45g bar Sixty %, broken into pieces
Dehydrated fruit, nuts and micro herbs to garnish
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.
