Do you know that Christmas is literally around the corner? I am very excited. Not for the presents, well, maybe a little bit for the presents too, but Christmas is family time, good food, cuddles with my little Sofia and a game of cards with my teenager.
I get asked loads whether I eat healthy or clean during Christmas and the answer is yes and no. I still want to eat my Christmas pudding, I still want to bake gingerbread men and have a glass of hot mulled wine. What I do is try to healthify the traditional recipes and today is no different. Waitrose got in touch a couple of weeks ago and challenged me to create a Christmas pudding with a twist.
I thought hard and long what to make and finally decided to make Christmas Rocky Road Pudding. It still has all the flavours and smells of Christmas, it is just a tiny bit healthier than the usual Christmas Pudding. It is a kinda of super food Christmas Rocky Road Pudding, because instead of the usual crushed biscuits, marshmallows and glazed cherries I used mullberries, goji berries, puffed buckwheat and raw chocolate.
I understand everyone’s budget is different and you would rather spend any extra pennies on presents for loved ones, so I will give you two options. One is going to be the superfood one with some special ingredients and the other version is for “lean” purses. Everybody deserves to have a special Christmas, so allow me with this recipe to make it even more special and guilt-free.
Christmas Rocky Road Pudding Recipe
- 2 cups puffed buckwheat (you can use puffed rice instead)
- 1/2 cup mulberries
- 1/2 cup goji berries
- 1 cup flaked almonds (or any other nuts you might have)
- 1 cup raisins
- grated zest of half an orange
- 1 tsp cinnamon
- 1 cup melted coconut butter (Coconut oil is fine too)
- 3 tbsp peanut butter (you can use almond or cashew butter too)
- 250 gr raw chocolate (you can use dark chocolate or chocolate chips)
- Optional :1 tbsp Maca powder
- Cashew frosting:
- 1/4 cup cashew nuts soaked overnight
- 1 tbsp maple syrup (or date syrup or any other liquid sweetener)
- 1 tbsp lemon juice
- 3 tbsp almond milk
- 1 tbsp coconut butter (coconut oil is good too)
- Start by melting the chocolate and coconut butter together in a big pot
- Once melted add all the remaining ingredients and combine well together
- Next get a bowl and line it with cling film and pour in the rocky road mixture.
- Seal properly and pop in the fridge for a few hours, preferably overnight.
- Next day drain the cashew nuts and with the rest of the ingredients for the cashew frosting place in your blender and process until smooth.
- Once blended pop in the freezer for a few minutes or so to thicken up and set.
- Spread the frosting over the pudding and decorate with cranberries.
How simple and tasty does that look? If you don’t want to bother with the cashew frosting, check your cupboards for coconut powder (or coconut flour) and sieve a couple of table spoons over it to create the “frosty” look. Don’t forget this is Christmas Rocky Road Pudding, so the texture is rock hard and cutting a slice might require a muscle or two. I hope you and your loved ones will enjoy this recipe and have an amazing Christmas.
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