Makes 2 individual puddings
200g ground almond
100g dried unsulphured apricots
zest of half an orange
1 tsp cinnamon
1 tsp ginger powder
small grate of fresh nutmeg (if you have it)
Place all the ingredients into a processor or good blender, mix until everything has combined and the mixture sticks together when pinched. This may take a few minutes if you have very chunky apricots.
Grease two individual ramekins with a little coconut oil. Place half the mixture into one and push down with the back of a spoon as you go, repeat with the other ramekin. Place the two puddings into the freezer for a couple of hours. (Unless you are icing with coconut cream then they can go in for 40mins-1 hour, see below)
For the icing there are two methods, the expensive one is melting cacao butter using a bain-marie method. When it's fully melted, run a pallet knife around the edge of each ramekin and they should slide out. Pour the melted cacao butter over the puddings and pop a mint leaf and goji berry on top to look like holly. The colder the pudding the better for this method as the butter will set instantly.
The other method is blending the solid part in a can of full fat coconut milk, add a bit of vanilla and liquid sweetener like pure maple syrup then dollop on top! Sometimes when you buy the cans they already have a solid top but other times you will have to put the can in the fridge overnight for it to solidify.
Either method is great and tastes yummy! Enjoy x