Recipe: Raw Vegan Mini Christmas Puddings!

Hannah over at Wayfaring Chocolate keeps on putting up these fascinating raw vegan truffle recipes.  Today was supposed to be my day for making mince pies (and the day isn’t over yet…), but I thought it might be fun to try making her Anzac truffles and her chocolate and cherry truffles as well.  Anyway, as I was out and about getting my mince pie ingredients and wondering what to blog about today, it suddenly occurred to me – maybe I could cross Hannah’s truffle recipes with my fruit mince recipe and make teeny tiny Vegan Christmas puddings! 

(Incidentally, this also counts as reason 43,586 why Catherine is insane, because I already have a house full of confectionery leftovers, as well as seven separate packages and boxes of chocolate, cookies and stollen given to me by lovely people in my lab, and there is no way I’m having Christmas without my mince pies, so making three kinds of vegan truffle is probably excessive.  On the other hand, I’m not really eating properly at the moment and all I really want is sweet stuff, and at least these are a healthy form of sweet.  Says she, rationalising madly.)

Anyway, I’m rather proud of these.  Not only do they look incredibly cute, they do taste very Christmas-puddingy, and not too regrettably healthy.  Best of all, they take about ten minutes to make – much more suitable for the Australian climate than the traditional variety.

Your shopping list

60 g raw cashews
60 g almonds (I cheated and went with roasted, but raw would work)
30 g desecrated coconut
pinch salt
1 small carrot, grated
50 g raisins
50 g currants
50 g sultanas
50 g mixed peel
4 dried figs
2 dried or glacé peaches or apricots
zest of one orange
1/2 teaspoon cinnamon
pinch each of nutmeg and allspice
30 ml brandy (or orange juice)
30 ml agave nectar
1-2 tablespoons orange juice
150 g icing sugar (yes, I know, icing sugar doesn’t seem to be something that raw food people eat, but these look so cute with icing!)
red and green glace cherries, finely chopped

Now what will you do with it?

Put the nuts, coconut and salt in a food processor and pulse until very finely chopped.  Add the carrot, all the dried fruit, orange zest and spices, and process until finely chopped and beginning to come together a little.  Add the brandy and agave nectar and process until it begins to form a ball around the blade of the processor (this doesn’t take long).

With damp hands, form the mixture into balls somewhere between chestnut and golf ball size, and refrigerate.

Make a very basic icing by adding the orange juice to the icing sugar until you have a slightly runny icing, and drizzle this over the puddings.  Decorate with a few pieces of glace cherry.  So cute!

Store in the fridge.  You should get 12-16 balls from this recipe, incidentally.


These are already gluten-free and vegan, of course.  Nut free might be a problem – you can replace some of the nuts with oats, or you could skip the nuts entirely, double the fruit, and have a much denser, wetter truffle, much like my apricot balls.  And you don’t have to decorate them if you don’t want to, of course.  I just thought that made them look prettier…

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8 comments for “Recipe: Raw Vegan Mini Christmas Puddings!

  1. December 23, 2011 at 9:18 pm

    Cate!! Thank you so much for your lovely words; I’m truly honoured. And a little embarrassed at how you’ve managed to upstage me by about a squillion percent with your variation. Lookee how cute! And carrots? Ingenious! (I am, of course, steadfastly ignoring the mixed peel component 😉 )

    Also, your rationalisation makes perfect sense to me 😛

    P.S. I almost don’t want to say this because – oh my – the typo is giving me the most incredible amount of giggles, but is it possible that you meant “desiccated coconut”, not “desecrated coconut”? 😀

    • December 23, 2011 at 10:30 pm

      You’re most welcome! Your blog is a real favourite of mine, and those raw chocolate cherry truffles are fabulous. And I’d never have come up with these puddings without you, so thank you for the idea (it’s really riffing off your date and lemon truffles more than anything else).

      (If you don’t like mixed peel, I’d add some glacé ginger or dried apricots or both. And I think lemon icing would be possibly even better than orange, but I had this zested orange just sitting there, you understand…)

      PS: Nope, that wasn’t a typo! I can never resist writing desecrated coconut instead of dessicated because it makes me giggle and it is, in any case, a dreadful thing to do to innocent coconut, no matter how nicely it works here!

  2. Danika
    December 23, 2011 at 10:43 pm

    Funny, I was just thinking today that there must be a way of making something very similar to this as I was looking at my date and coconut logs. If I weren’t recycling the Christmas pudding leftovers into truffles tomorrow, I’d probably give these a go too…

    • December 23, 2011 at 11:04 pm

      ‘Tis the season, and all that…

      It was fun kind of going through my conventional pudding recipe and taking out the eggs, butter, sugar and flour, and then seeing what was left…

  3. Erica
    December 23, 2013 at 12:36 pm

    Hi, I have just made these and they are oh so delicious!! I have one question, my puddings have come out a little on the wet side as I used orange juice instead of brandy and my pantry was missing figs so I substituted for medjool dates. Any suggestions for drying the mixture out a bit? I was considering adding a bit more “desecrated” coconut (he he) or some almond meal. Or, will they firm up a bit in the fridge and then the icing sort them out? Cheers, Erica.

    • Catherine
      December 23, 2013 at 4:06 pm

      Hi Erica,

      Yay! I’m glad you are enjoying them!

      They do firm up a bit in the fridge, but if you cant roll them even into sticky balls straight from the food processor, almond meal, more ground nuts, or coconut (desecrated or holy) should sort them out.

      I’m making them myself right now!


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