Vegan Christmas Pudding

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Try a vegan Christmas pudding from the Pana Chocolate cookbook

5 Dec 2017 |

"Raw sweetness, spice and all things nice, our delicious Christmas puddings take the cake, every festive season. Combine our mince tart filling with cinnamon, ginger and nutmeg to create these dreamy puddings. Serve with ice cream or top with your favourite melted Pana Chocolate for extra tastiness."- Pana Bourbanis, Pana Chocolate

Christmas Pudding

Makes: 2 puddings

Time: 35 minutes preparation, plus 8–10 hours soaking and 8–10 hours dehydrating time

Equipment: 2 pudding moulds or bowls


165 g (6 oz) Brazil nut flour (from nut milk pulp)

160 g (5½ oz) fine cashew meal 22 g (¾ oz) lacuma powder

1 tablespoon ground nutmeg 1 tablespoon ground ginger

1 tablespoon ground cinnamon

230 g (8 oz) medjool dates, pitted and chopped

100 ml (3½ fl oz) fresh orange juice with pulp

1 tablespoon coconut nectar

200 g (7 oz) Pana mince tart filling (see below)

45 g (1½ oz) bar of Pana Chocolate Raw Cacao, broken into pieces

dehydrated fruit, to garnish nuts, to garnish

baby herbs, to garnish

 For the full recipe go to


Pana Mince Tart Filling


10 medjool dates, pitted and chopped

20 g (¾ oz) goji berries

50 g (1¾ oz) blueberries

3 tablespoons coconut sugar

120 ml (4 fl oz/½ cup) fresh orange juice with pulp

1 tablespoon ground cinnamon pinch of ground ginger

pinch of ground nutmeg

pinch of Himalayan pink salt

150 g (5½ oz) prunes, chopped into small pieces


Soak the dates, goji berries, blueberries and coconut sugar in orange juice for at least 1 hour.

Blitz the soaked mixture in a food processor until gently combined, being careful not to blend it to a paste.

Add the spices, salt and prunes to the food processor and blitz for 2–3 seconds.

 Pana Chocolate: The Recipes by Pana Barbounis is available now instores and online at Amazon and Waterstones

Photography by Armelle Habib