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Raw, Vegan Chocolate Christmas Pudding with Date Caramel Sauce

The Balanced Kitchen
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Prep Time 15 minutes

Ingredients
  

Top section

  • 2 cups cashew butter
  • 1 tsp vanilla paste
  • 2/3 cup coconut sugar
  • 3 tbsp dark cocoa
  • pinch sea salt
  • 2/3 cup melted coconut oil

Base

  • 1 cup dates soaked in hot water for 15 mins
  • 1.5 cups almonds

Date Caramel Sauce

  • 1 cup dates soaked in hot water 15 mins
  • 1 tbsp coconut oil
  • 1 tbsp pure Maple syrup
  • pinch sea salt

Instructions
 

  • Use cling film or baking paper to line a small bowl (a bowl large enough to fit 5 cups in it - test it by filling with your measuring cup and water.
  • Add the cashew butter, vanilla paste, coconut sugar, dark cocoa, sea salt and melted coconut oil to a food processor and blend until smooth.
  • Spoon the mixture into the lined bowl and leave the bowl in the freezer for at least 2 hours (or overnight) while you create the base.
  • Place the base ingredients into the food processor and pulse a few times until you reach a crumb, sticky texture.
  • Remove the bowl from the freezer and ensure the mixture is set.  If it is not set you will squeeze the mixture up the bowl while compressing the base!
  • Spoon the base mixture into the bowl and smooth flat using the back of a spoon.
  • Cover the bowl and place in the fridge for a few hours to set.
  • You can make the sauce and reserve in the fridge for when needed but it only takes a few minutes so you can wait until you are ready to serve if preferred.
  • Place the sauce ingredients in a blender or food processor with 1 cup water and blitz until smooth.
  • Take the bowl from the fridge and turn upside down onto a plate. Tap the top of the bowl gently and the Christmas pudding should drop out easily.  If it does not, turn it back around and ease it out by pulling the baking paper or cling film up and out.
  • Pour the sauce over the top and add some decoration if desired such as holly leaves and red berries (cranberries or pomegranate look good).

Notes

This recipe is very rich and satisfies the sweet tooth immensely so a slither should be enough!
My sister said this tasted like a Malteser cake and I agree :) 
Tried this recipe?Let us know how it was!