Chocolate Christmas Pudding with Macadamia Cream
Ingredients & Preparation:Equal portions of (about 1/2 -3/4 cup of each)
- Organic apricots
- Organic sultanas
- raw almonds
- raw walnuts
- 1t cinnamon
- 1 ½ tsp mixed spice
- 2-3 tbs organic dehydrated coconut palm sugar
- 1 cup of warm ginger digest tea or similar.
Then, in a blender grind until fine,
- Kitz Active mix
- Active walnuts – natural
- Active almonds – natural
- Pepitas (pumpkin kernels)
- Sunflower seeds
- Dried coconut – organic
- 1/2 cup Raw cacao nibs
- 1/2 cup Raw cacao powder (test to check your level of chocolatiness!!) - I know that's not a word but it explains what I mean!
Add grounds nuts and seeds to soaked fruits along with the raw cacao nibs and cacao powder. Mix until thoroughly combined. Add enough to make firm dough. With damp hand roll into fist sized balls then roll in dried coconut. You could also roll these in cacao powder to give them that really nice chocolate look and extra richness. Place on a plate or a container and store in the fridge until firm. They will keep for quite a few days. If you wish you could freeze them to make them last longer.NOTE: Buckies, active walnuts and active almonds are all available in the Kitz online shop or at a good wholefoods shop near you.. :)
Macadamia creamSoak about ½ to 1 cup of macadamias, depending on how many pudding balls you made. They only need to be soaked for a couple of hours. Rinse a couple of times then just cover with good fresh or filtered water and blend until smooth and creamy. Macadamias do not get the ultra smooth gloss that you can get with cashews but some people find cashews a bit hard to digest, you could use cashews if you are fine with them. They do make a beautiful cream that’s for sure.
Dollop macadamia cream top, sprinkle with raw cacao nibs a little vanilla powder and some raw cacao powder.. add goji berries for a Christmas affect.