Christmas Pudding Slices Recipe (dairy-free, gluten-free & vegan)

Makes

16 slices

Ingredients

  • 100g (3½ oz) raisins
  • 50ml (1¾ fl oz) sweet rum
  • 200g (7 oz) gluten-free, vegan arrowroot biscuits
  • 40g (1½ oz) unsweetened desiccated coconut
  • 40g (1½ oz/⅓ cup) cacao powder
  • 100g (3½ oz) dried apricots, roughly chopped
  • 100g (3½ oz) dried cranberries
  • 1 tbsp finely grated orange zest
  • 135g (4¾ oz) almond butter
  • 90ml (3 fl oz) rice malt syrup
  • 40g (1½ oz) coconut oil

Method

1. In a small bowl mix the raisins and rum to combine and leave to soak for 30 minutes.

2. Line the base and sides of a 17 cm × 17 cm (6¾ in × 6¾ in) cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.

3. In a food processor pulse the arrowroot biscuits until slightly crushed. Transfer to a large bowl. Add the coconut, cacao powder, apricots, cranberries, orange zest and soaked raisins. Mix to combine.

4. In a saucepan over a medium–low heat, mix the almond butter, rice malt syrup and coconut oil until melted and smooth. Remove from the heat and add to the dry ingredients. Mix well.

5. Press the mixture into the prepared cake tin. Freeze for 1 hour or until firm.

6. Remove from the tin, slice into squares and serve. Store the remaining slices in an airtight container in the freezer for up to 1 month.

Note: You can replace the almond butter with a seed butter of choice to make this recipe nut-free.

Recipe taken from The Healthy Convert by Nicole Maree (£14.99, Hardie Grant) Photography © Elisa Watson

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