Fuel Friday

"Raw Christmas Pudding"

Its beginning to look a lot like Christmas!

Check out these awesome raw Christmas Puddings out of Teresa Cutters cookbook. Gluten Free, tasty and super quick and easy to make! Ive got the ingredients on my shopping list for today and can't wait to try them on Sunday.


225g fresh pitted dates
zest from 1 orange
250g organic dried apricots, chopped
150 g (1 ½ cups) almond meal / ground almonds
1 teaspoon vanilla bean paste or extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger


1. Combine dates, orange zest, apricots, vanilla, ground almonds, cinnamon, nutmeg and ginger in a food processor.
2. Process until mixture is combined and looks like fine crumbs.
3. Spoon mixture into a large bowl and add 1 – 2 tablespoons orange juice then mix again. Your pudding mix should come together in the hands when lightly squeezed.
4. Divide puddings into 6 small puddings. The best way to do this is to line the base of your desired mould with glad wrap and press the pudding mixture into it firmly.
5. Invert the pudding and remove the glad wrap. Repeat until all the puddings are formed.
6. Melt white chocolate in a small bowl that is set over a simmering pot of water.
7. Spoon a little white chocolate over the tops of the puddings if using and garnish. You can use goji berries, fresh cherries or anything you fancy. Alternatively omit the topping if you wish.
7. Arrange onto a serving plate and set aside until needed. You can store in the fridge for up to 2 weeks.

Id recommend to serve puddings with cold mango coconut custard which is also a Teresa Cutter recipe.

Mango Coconut Custard:
1 mango, chopped
1/2 cup coconut milk
Juice from ½ orange
Combine all the ingredients into a blender and blend until smooth.
Serve chilled along side puddings.

Enjoy! Jess xxx