‘Twelve Days’ day 6: Mini Christmas puds
So, a couple of days ago I told you there was another marzipan inspired treat coming up….no more waiting…. it’s here!
So cute it seems cruel to eat them!
These are a combination of my chocolate orange smoosh bars and the marzipan to create a mini Christmas pudding with custard top. I added some ’holly ’using a little bit of green colouring to the marzipan and a topped with a clove for completeness. Because cloves are so powerfully fragrant, they added a slight spiced taste to the whole pud. I really liked this as It made it all the more Christmassy flavoured, but if you are not keen on the taste of cloves I suggest you omit or just use for decoration right before serving so they aren’t in place for so long.
These will store well for a couple of weeks, perfect to make in advance for guests throughout the holiday season. They are also gluten free, raw, super simple, super healthy and just…well…super all round! If you used the marzipan recipe I gave for the stollen you should have enough left over to easily make about 20 custard tops (maybe more). To make 20 puds you will need to double the recipe below.
See my original posts highlighted above or simply refer below where I have included the recipes again for efficiency.
Recipe: Mini Christmas puds
Ingredients - Pudding:
(makes approx. 10 puddings)
- 100g dates
- 60g cashews
- 45g raisins
- 20g coconut flour
- 10g ground oats
- 15g cocoa powder
- Grated rind of 1 orange or ½ tsp orange extract
Ingredients - Marzipan:
(you will need only 1/3 of this amount for the topping- use or freeze the remainder)
- 100g finely ground almonds
- 100g white coloured ‘healthy flour’ e.g spelt or other GF flour
- 100g coconut butter
- 50g agave (tiny pinch stevia)
- 1 tsp almond extract (more if needed to taste)
Method
The method is so simple! Blitz together each batch of ingredients in a food processor until a fine sticky powdery crumb is formed. Create the balls by pressing together with your hands. Make sure there is no contamination between the batches (or from your hands) otherwise the marzipan will be discoloured.
Make the custard tops by taking smaller balls then flattening them out over the top of the pudding balls smoothing the edges down and to give the effect of poured custard or cream.
Mix a little bit of green food colouring to part of the dough, mix through well then pull off small pieces to pinch into shape as holly leaves. Press the leaves onto the top of the ‘custard’ and add a clove for decoration.
Leave to chill in the fridge for a little while to fully firm up but then these can be stored at room temperature in an airtight container.
Note: you will probably find the marzipan dough feels oily as you mould it, this is just the oils from the coconut in the warmth of your hands. Once cool the marzipan will not be oily.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
These make great little gifts... which reminds me I had planned on linking to a few of my favourites Pinterest pins that i'd come across for the holiday season. There is still plenty of time to get crafty.... I know i'll be using a few of these myself!
‘Twelve Days’ day 2: Christmas in a gingerbread cube!
On the 1st of December it was my brother’s birthday and to celebrate I decided to surprise him with a little package in the post- mini ‘smoosh’ bar cubes. A delicious seasonal selection of chocolate-orange cubes taken from this original recipe, along with a new gingerbread version just in time for the Christmas period.
I wanted to share the gingerbread recipe with you to kick your mid-morning elevenses up a notch! These cubes are pretty spicy and warming so feel free to cut back on the ground ginger if you prefer a slightly more subtle flavour. I have also included cacoa nibs to give a subtle chocolate hint but this is optional and the cubes are just a good without. Oh... and one other thing, make some choc-orange cubes too and put one of each in your mouth at the same time....
....Mmmm...Christmas in a cube!
These cubes would also be great served in a little snack bowl with some raisins, nuts and dark chocolate buttons… addictive… but remember its ok because they are good for you! Remember they are raw and GF too.
Recipe: Ginger spiced cubes
Makes quite a lot of mini cubes (or about 10 small bars)
Ingredients
- 120g dates
- 25g almonds
- 35g cashews
- 20g raisins
- 40g ground oats
- 30g buckwheat flour
- 10g chia seeds
- 1tbs sliced fresh ginger
- 1tbs ground ginger
- ½ tsp mixed spice
- ½ tsp cinnamon
- 20g cacoa nibs or coarsely ground dark chocolate chunks- optional
Method
Very simply- add everything to your food processor and whirl until you have a fine sticky meal. To form into bars/cubes I pressed the mixture into a small tin lined with baking parchment and use the flat end of a rolling pin to firmly pack the mixture down. Chill the ‘slab’ for a while before lifting out of the tin and cutting into pieces (I cut some cubes for my borther and some bars for me). Store them in the fridge or cupboard. They will easily last for a couple of weeks maybe longer although the intensity of the flavour may deteriorate.
Cookie dough dip
At the time I was experimenting with my bitter chocolate thins in sandwich form I also came across a recipe for a cookie dough dip on Chocolate Covered Katie’s blog. It uses chickpeas as its main ingredient which had me intrigued since I’ve used chickpea here in my baking before. The principle of the recipe was so simple that I couldn’t help having a go myself. This is now the second time I’ve made this dip and in the process I added a few small changes to the original recipe.
In case you’re wondering I then als had to make some chocolate cookies to truly test the dip out. Cookies dipped in cookie dough …. Oh yes, double whammy!
This dip would also be great used as a frosting (thin out with a little more soy milk as necessary), as the cream for a chocolate thins sandwich or dipped with fresh fruit. Feel free to throw in some chocolate chips or whatever you fancy if you eat it on its own as a dessert.
Oh and just one more thing… the notion of big globs of ‘cookie dough’ then triggered an idea for another yummy twist on this recipe… don’t worry I’ll be sharing all very soon!
Recipe: Cookie dough dip
Makes 1 small bowlful
Ingredients
- 100g cooked or canned chickpeas
- A pinch of salt
- Pinch of baking soda
- 2 tbs soy milk powder (optional but I think it helps give a more sweet-vanilla-milky edge)
- 2 tsp vanilla extract
- 3 tbs peanut butter (or other nut butters for a more ‘neutral’ taste)
- Approx. 3 tbs soymilk
- 3 tbs ground oatmeal
- 1/4 cup agave plus ¼ tsp stevia
- ¼ tsp cinnamon or nutmeg
Method
Blend everything together in a food processor until very smooth. If not eating straight away, store in the fridge with clingfilm pressing down on surface so a ‘skin’ doesn’t form.
P.S. You may have noted that my title bar has a new page added called ‘Baking tips’. I’d had a few queries from readers regarding conversions for the recipes where I’ve used Metric instead of American standards. For a while now I’d also been meaning to put together a summary of the basic principles that apply to my approach to baking as a whole. So, it was a good incentive to stop dithering and get it written… I hope you find it helps!
Chocolate orange 'Smoosh' bar (aka- Nakd bar/Larabar)
‘Nakd’ bars were something I was introduced to (by the boy) very early on, when veganism was still largely an intriguing curiosity to me. Well, it could be said that if these bars were anything to go by then I’m in!! I could barely believe I wasn’t eating chocolate, let alone raw fruit and nuts!
Nakd bars are, in effect, the UK version of the American Larabar. Soooo expensive to buy in the shops I noticed plenty of people were making their own versions and I wasn’t going to be left out. The Nakd bars make it even more straight forward in that they list the percentages of each ingredient on the packet itself so making it super simple to copy. However, in typical ‘me’ directly fashion I like to tweak things a little to lay my own mark. Also, I’m absolutely hopeless at following a recipe and prefer to play it by instinct and whatever takes my fancy (this works most of the time but I would be lying if I said all of the time- it comes back to bite me at times!)
The chocolate orange bar was my first taste and still my favourite to this day. To me, in the early days of my new appreciation of food and nutrition, the choc orange Nakd bar seemed the epitome of healthy decadence!
See this post for my 'gateway to veganism' Nakd Bar Story :-)
Recipe: chocolate orange 'Smoosh' bar
Ingredients
(use all organic if possible):
- 100g pitted dates
- 60g cashew nuts
- 47g raisins
- 25g coconut flour
- 15g cocoa powder
- 3g chia seeds (optional)
- 1 tsp orange rind
- 1 tsp orange extract
The ingredients add up to 250g and will make 5 x 50g bars. I often double or triple the recipe as these bars will keep in the fridge for a couple of weeks (plus i'm usually making more to give to family members).
Method:
Put everything into a food processor and smoosh together until chopped up into tiny pieces and the bowl is filled with a fine sticky powder (and the air is filled with the heady smell of chocolate orange). If you prefer a smoother bar with less chunky nuts (the cashews in the pics are fairly chunky) then process these for a bit on their own first before adding all the other ingredients in with them.
To form into bars I press the mixture into a tin lined with baking parchment or cling film and use the flat end of a rolling pin to firmly pack the mixture down. You could also form into balls or rolls with your hands (although I haven’t tried this). Chill for a while before lifting out if the tin and cutting into bars. Store in the fridge or cupboard if eating within a few days.
The perfect mid-morning pick-me-up! ……. Or for that matter mid-afternoon, mid-evening, lunch, dinner….
Healthy chocolate frosting (or mousse!)
I just love this stuff, so much so that I would probably rate it as one of my most successful recipes so far! Well, its so good it even made it to the blog banner! Aside from tasting super indulgent whilst being super healthy, it is so simple to make and can be used everywhere...
- Filling for a cake spread with a spatula
- Topping for a cupcake piped with a nozzle (or simply spooned on if you can’t wait!)
- Layered up in a tall glass with fruit and vegan yoghurt/cream for a ‘posh’ dessert
- Eaten as a chocolate mouse-y pudding in its own right
…Basically anywhere you need a rich, thick, creamy, chocolatey accompaniment… and where wouldn’t you want that??
Shhhh- I keep a tub of it in in the fridge for quick access when I’m in need of a little fix!
Recipe: Healthy chocolate frosting
Ingredients
- 350g (I carton) firm silken tofu (I use Mori nu)
- 1/3 cup cocoa powder
- 1 tbs melted coconut oil (use 2 tbs for a firmer frosting)
- 2tbs lemon juice (not essential)
- 2 tbs agave nectar
- 1/6 tsp pure tsp stevia powder (or omit and add extra agave or powdered sugar)
- 1/2 tsp alcohol free vanilla extract or vanilla bean paste/powder
(Note: This makes enough to fairly generously frost 12 cupcakes)
Method
So simple!! Put all ingredients into food processor and blend up very thoroughly. Spoon into a bowl and store in the fridge ready for use.
Some yummy frosting variations to try….
- Add 1tsp grated orange rind and 1 tsp orange essence to the mixture and reduce vanilla essence to 1tsp. (if want to make frosting slightly runnier like a mouse then add 1-2 tbs orange juice).This one is my favourite flavour combo.
- Add 1tsp instant coffee dissolved in 1tbs of boiling water. Reduce vanilla to 1tsp. Add to the mixture.
- Add 1tsp peppermint essence and 1 tsp of ground mint leaves to the mixture and omit the vanilla.
Let me know of any more delicious variations you have tried!
P.S. You will notice above that I have included ‘Stevia’ in the ingredients list. You can find more info here on Stevia. You can also understand more about how and why I use Stevia in my recipes here.