Raw Christmas Pudding
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Serves: 6
Prep: 4 hours 15 minutes
Cool: 1 hour
Ingredients
70 g raw cashews, soaked for 1 hour in hot water (½ cup )
105 g rolled oats (1 cup)
2 teaspoon cinnamon
1 teaspoon ginger
1 tablespoon allspice
250 g unsweetened almond milk (1 cup )
5 g coconut oil, melted (¼ cup)
0.5 tablespoon vanilla bean paste
80 g desiccated coconut (1 cup)
95 g Natvia (½ cup )
50 g thickened cream or whipped coconut cream, to serve (1/4 cup )
Method
- Drain and rinse the cashews. Combine in a bowl with the oats, spices and almond milk. Stand covered in the refrigerator for 4 hours-overnight.
- Place in a food processor with the remaining ingredients and blitz until smooth. Press into 6 x muffin tray. Cover and refrigerator for at least 1 hour.
- Carfeully remove from the muffin tin and decorate with the cream
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 15.5g | 6.7g | 25.1g | 1370 | 327 | 115g |
