Sugar Free Mini Xmas Spice Puddings
Refined sugar free! I use coconut syrup in this recipe which has a medium GI, combined with nuts and good fats, this makes these Mini Xmas Spice Puddings a sustained release of energy. No spikes!
These yummy sugar free Mini Xmas Spice Puddings are delicious! Wheat, dairy and bloat free!
Makes 8 muffin sized puddings.
Ingredients:
- 3T coconut syrup
- 1/2C almond butter
- 1/2C coconut butter
- 1C peeled zucchini, roughly chopped
- 1 vanilla bean pod, scraped
- 1/2t cinnamon
- 1/2t mixed spice
- pinch clove powder
- 1/2t ginger powder
- pinch himalayan crystal salt
- zest of 1 orange
- 1/4C currants, soaked 20 mins hot water, drained
- 1/2C irish moss (you can use aquafaba if you don’t have irish moss – whip till peaks form)
- 1C almond pulp (leftover from making nut milk)
- 25 drops Hazelnut flavoured Stevia
Method:
In a high powered blender place the coconut syrup, irish moss, and zucchini and blend until liquid. Transfer to a mixing bowl.
Place all other ingredients in a mixing bowl, (add aquafaba here) and mix well with hands.
With a spoon, spoon mix into muffin pan, and smooth out the top. Place in the fridge and let set for 1 – 2 hours to firm up.
Spiced Whipped Cream:
Spiced Whipped Cream Ingredients:
-
-
- 3/4C irish moss (or aquafaba instead, whip till peaks form)
- 1/2C chai spice tea
- 1t vanilla extract
- 1C cashew nuts, soaked 2 hours, drained
- pinch cinnamon, clove, nutmeg, ginger
- pinch himalayan crystal salt
- 15 drops Hazelnut flavoured Stevia
- 2T coconut syrup
- 4T coconut oil (warmed till liquid)
-
Spiced Whipped Cream Method:
Blend all until well combined and smooth. Place in fridge and allow to firm up for 1- 2 hours or overnight.
When ready to serve mini puddings, remove from muffin tray and with a spoon, spread “whipped cream” over puddings. Dust with extra mixed spice and serve.
Keep puddings and whipped cream in the fridge. They will last 4 -5 days there.
Note: Aquafaba is the chickpea “juice” you will get from canned chickpeas. Simply drain the can, place chickpeas in fridge for another use and use the chickpea “juice” aka aquafaba to create a cream like,fluffy consistency.
How to make Irish Moss:
Irish Moss is a type of seaweed that comes dried, you can purchase online at most raw food and health food stores, and is used as a thickening and binding agent for raw food desserts, smoothies and sauces.
To make irish moss gel, rinse and clean well a handful of moss – check for hidden sand and make sure you get out as much as possible. Soak 4-24 hours in filtered water, at room temperature, rinsing a few more times.The Moss will turn a creamy white to translucent colour, and fell slippery and soft and will double in volume. Do not worry about faint distinctive Moss smell, it will be odourless and tasteless at end of process. Add 1 1/2 C of water and drained moss to blender and blend till smooth and creamy. You may now store the gelled moss in the fridge to use as needed, it will keep for 2 – 3 weeks.
