Raw Christmas Mini Puddings with Coconut Cream and Pomegranate (vegan and gluten free)

If you love Christmas pudding like me you’re going to love these! Although I’m not really a fan of heavy Christmas food, Christmas pudding is one of those tradional celebration dishes I absolutely love and look forward to.
Of course it’s usually oozing with brandy or rum and traditionally suet but mine is a healthier raw vegan version with lovely juicy soaked fruits, ground almonds, lots of festive spices and orange juice for a lighter feel (but no less special).All topped off with some creamy coconut cream and popping jewels of pomegranate. Amazing.

These delicious little puds are packed with juicy Christmas fruit; dates, figs, goji berries, apricots, cranberries and raisins. Then mixed with a warming and aromatic combination of spices; cinnamon, cardamom, nutmeg, cloves and lots of fresh ginger.


Plus the puddings couldn’t be easier to make, all you need to do is soak the fruit for a few hours until they get nice and juicy, squeeze out the excess liquid and blitz to a chunky paste then mix with the dry ingredients (plus a few extras for texture).

They then need a few hrs to chill and firm up in the fridge but after that you can eat with some coconut cream and bursting pomegranates like I have here, or keep it in the fridge for a few days for the flavours to meld together and develop further.

I also think these yummy little puds would be amazing with some quick banana icecream and vanilla.





If you make these I would love to hear what you think and if you love them as much as I do.

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  4-6 depending on size of the ramekin servings
  3 hrs preparation time
  None cook time


  • 150g dried dates
  • 15g goji berries
  • 50g organic figs
  • 50g organic apricots
  • 40g cranberries
  • 40g Raisins
  • 10 g yellow raisins
  • 50 g Almonds
  • 2 tbsp Chia
  • 2 tbsp Flaxseeds
  • 3 tbsp sunflower seeds
  • 1 tsp Cardamom
  • 1 tsp Cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground Cloves
  • Juice 1/2 orange
  • 2 tbsp Ginger gratedMix in at the end;
  • 2 tbsp Yellow raisins
  • 2 tbsp cashews
  • Pinch sea saltToppings;
  • Pomegranate seeds
  • Star aniseFor the coconut cream;
  • 4 tbsp organic unsweetened desiccated coconut
  • 1/2 tsp vanilla powder
  • A little water


  1. Pop the dried fruit in a large bowl, cover with water and soak for 2-3 hrs until soft.
    Squeeze the excess liquid out of the fruit then blitz in a food processor for a few pluses until roughly mixed.
  2. Add the whole almonds to the cleaned food processor and blitz until you get a fine grain the add to a large mixing bowl. Add all the other dry ingredients then mix to combine.
  3. Then add in the grated ginger, soaked mixed fruit, orange juice and additional raisins, cashews and salt. Stir thoroughly to combine everything.
  4. Grease small ramakins (I used 4 small) with some coconut oil then spoon in the mixture. Press firmly down then cover with cling film and pop in the fridge to firm up for a few hrs.

To make the coconut cream;


  1.  Add the coconut and a little water to a mini chopper or blender and blitz until smooth and creamy.
  2. When you’re ready to eat the puddings; remove the cling film, run a knife around the outside of the ramakin and then turn them upside down and shake gently to turn out.
  3. Drizzle with coconut cream and pomegranates seeds. Enjoy x

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  1. […] To make the coconut cream:This recipe was republished with permission from Rebel Recipes. Find the original recipe here.  […]

  2. […] This recipe was republished with permission from Rebel Recipes. Find the original recipe here.  […]

  3. Amy on June 20, 2017 at 9:10 pm

    It looks amazing. Thank You for posting this!!! I’ll definitely be trying it soon!

    • Niki on July 15, 2017 at 4:56 am

      Hey Amy
      My pleasure!
      I really hope you like it.
      Love Niki xxx

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