Mini Christmas Puddings

(serves 6-8)

220g medjool dates

200g dried apricots

50g sultanas

150g ground almonds

2 tbsp orange juice

Zest of 1 orange

1 tsp vanilla extract

1 1/2 tsp cinnamon

1/4 tsp nutmeg

‘White Chocolate’ Drizzle

1/2 cup cashews (soaked)

1/2 cup coconut milk

2-3 medjool dates

Method:

For the cakes: Add all ingredients apart from the apricots and sultanas to your food processor. You may have to work in batches, scraping the bottom as you go. Once the medjool dates start to combine creating a dough in the blender add in the sultanas and chopped apricots. Keep on pulsing until all is combined and a dough forms again in the blender. Take out the blender and divide the mixture into 6-8 parts. Mould into desired shape, I like the bottom and top to be fairly flat so the white chocolate drizzle can easily sit on top.

When done place in the fridge until ready to serve.

For the white chocolate drizzle:  It couldn’t be easier: add all ingredients to a blender or food processor and… Blend! When your ready to serve, generously drizzle over the white chocolate, garnish with dried or fresh cranberries and serve.

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