The richness and spiciness of traditional festive puddings just says abundance. If you one for some of the more traditional aspects of celebrating Christmas, here are some heart-warming vegan options for your dessert.

Vegan Eggnog


• 2 cups non-dairy milk: almond or hemp
• 1/2 cup coconut milk
• 1/3 cup raw cashews, soaked for at least 30 minutes (optional)*
• 4-6 dates
• 1 tspn vanilla extract
• 1 tspn freshly ground nutmeg
• pinch of ground cinnamon
• pinch of ground cloves
• pinch of sea salt

How to

• Add all of the ingredients to your high speed blender and blend until smooth
• Serve immediately
• You can add spiced rum, bourbon, brandy or whiskey, for an alcoholic version
• Garnish with a sprinkle of freshly ground nutmeg on top

(Via tasty-yummies)

Gluten-free Cranberry, Maple & Pecan Pudding


For the pudding

• 100g each semi-dried prunes and dates, stoned and chopped
• 100g each raisins and sultanas
• 100g pack dried cranberries
• 170g gluten-free flour
• 1 tsp baking powder
• 100g pecans, roughly chopped
• 2 tsp mixed spice
• grated zest and juice of 2 oranges
• 100g dark muscovado sugar
• 5 tbsp maple syrup
Replacement for 2 eggs
• 100ml sunflower oil


Orgran All Purpose Gluten-free Plain Flour 500g, R65


Orgran No Egg (Egg Replacer) 200g, R62

[add-to-bag productid=”2138″] [add-to-bag productid=”2115″]

For the topping
• 100g fresh cranberries *
• 5 tbsp maple syrup
*You can rehydrate dry cranberries to replace fresh ones by measuring ¾ the amount you need fresh, then soaking them in hot water for half an hour to plump them out again.

How to
• Put all pudding ingredients into a big bowl and mix well
• Lightly oil a 1.5 litre pudding basin
• Tip the pudding mixture into the bowl and press it down
• Make a cover for the pudding basin with a double layer each of oiled greaseproof paper and aluminium foil. Make a pleat in the middle of these sheets to allow for expansion of the pudding
• Press it over the top of the pudding basin and secure it well around the rim with a double piece of string, with a little extra string to make a handle for ease of lifting in and out of the boiling water
• Cook the pudding in a large pan with a well-fitting lid. There should be enough boiling water to come two-thirds up the sides of the basin at all times – so keep an eye on it
• Cook for 3 hours
• To make the topping, cook the cranberries in the maple syrup until they burst open and become syrupy
• Once the pudding is cooked, remove the cover and carefully tip it onto a large serving plate
• Spoon the hot cranberry and maple syrup over the top and serve straight away

(Take a look at a tutorial how to cook a Christmas pudding here if you are confused!)

Recipe for Mixed Spice

• 1 teaspoon allspice
• 2.5 cm piece cinnamon stick
• 1 teaspoon cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger

Grind the allspice, cinnamon and cloves to a fine powder and mix well with the nutmeg and ginger. Use at once or store in an airtight jar away from light.

(via bbcgoodfood)

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Raw Vegan Mince Pies

The crust
• 2 cups cashews
• 1 cup oat flour (you can use your food processor to mill rolled oats fine if you don’t have flour)
• 1/4 cup agave nectar, maple syrup, or honey
• 2 tablespoons water
• 3 tablespoons lemon juice
• Pinch of salt

How to
• Blend all ingredients in a food processor until well mixed
• Press the mixture into a muffin tray that has been lined in cling film
• Dehydrate at 40 °C for 2 – 3 hours
• Remove crusts from the pan and dehydrate for a further 8+ hours on a mesh dehydrator sheet

The filling
• 1 1/2 cups soft pitted dates
• 1/2 cup orange juice
• 1 1/2 teaspoons mixed spice
• Pinch of salt
• 2 apples, chopped small
• 1 cup raisins, roughly chopped

How to
• Blend all ingredients, except the apple and raisins, in a blender until they form a paste
• Add in the apple and raisins and blend a further 5 – 10 seconds until fully mixed
• Fill each of the cases with a little of the mixture
• Top with the cashew icing and a pinch of the nutmeg.

The icing
• 1 1/2 cups cashews
• 1 tbls lemon juice
• Pinch of salt
• 3 tablespoons coconut oil
• 1/4 cup agave syrup
• 1/2 cup water

Blend all ingredients in a high-speed blender until completely smooth

The garnish
• Pinch of nutmeg
(via therawchef)