Raw & Wild Chrissy Puds

This raw and wild recipe was inspired by a Christmas post that you can find right here. I was stoked to find it online as I wanted to use up a few superfoods and dried fruit I have kicking around my fridge from the last few months of cooking classes, corporate events and recipe development. I have modified the method and changed the ingredients ever so slightly to make it more Byron savvy! These are so damn good that I just scoffed one right after my traditional Christmas morning surf at Wategos. I hope you like them.

Merry Christmas,

Sammy x

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For the puds
165 grams dried figs
150 grams Medjool dates, pitted
1 teaspoon vanilla powder
15 grams mesquite
230 grams almond meal
1 teaspoon ground ginger
35 grams acai powder
¼ teaspoon allspice
1 orange, juice and zest
1 tablespoon EV coconut oil
3 drops DoTerra Wild Orange essential oil (or other food grade orange oil)

Frosting
100 grams raw organic cacao butter, chopped
100 ml coconut cream, organic
40g organic maple syrup
¼ teaspoon orange zest
1 drop DoTerra Wild Orange essential oil (or other food grade orange oil)

Cherry and blueberry salad
Fresh cherries, pitted and quartered
Fresh blueberries, halved
Orange zest

Method

  • Line 6 small 6cm (2-inch) diameter dariole moulds with plastic wrap.
  • Ib a Thermomix or other fancy food processor, combine all the ingredients, except for the orange juice and the coconut oil.
  • Pulse until the mix forms into a crumb-like consistency.
  • Remove from the food processor, place in a large mixing bowl and fold in the orange juice and coconut oil
  • At this stage if you’re feeling festive you might like to add a nip or two of brandy 😉
  • Divide the pudding mix into 6 portions and pack into the moulds firmly.
  • Chill for 30 minutes to set.
  • Remove from the moulds, peel off the plastic wrap and place on a platter.

Frosting

  • Place the cacao butter in a bowl over a saucepan of boiling water and stir until completely melted.
  • For raw addicts, use a thermometer to ensure you do not cook over 45 C.
  • Remove from the heat, whisk in the coconut cream and maple syrup until well combined.
  • Cool at room temperature to thicken the frosting, stirring occasionally.
  • Spoon the frosting over the puddings and refrigerate for 10 to 15 minutes or until the frosting is firm.
  • Garnish  the puddings with a delicate salad of berries, cherries and orange zest.

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