FIGGY LAVENDER PUDDING
Serves 10-12
Prep 40 mins
(plus overnight soaking, and minimum 4-5 hours chilling once assembled)
No Cook
Pretty in purple, this dessert has no added sugars, dairy, or flour and uses only natural
& nutritious ingredients. If you have an aversion to lavender then leave it out, but i
promise you its presence is subtle and is really lovely.
Base
200g pecans
100g hazelnuts
210g pitted fresh dates
4 tbsp coconut oil
Filling
(soak the cashews & hazelnuts for the
filling over night, just covering them
in a bowl with filtered water)
250g cashews
100g hazelnuts
150g dried figs (fine for the packet to
say “slightly rehydrated”)
90g runny honey
75g blueberries (frozen is fine)
75g coconut oil, melted
1 lemon, juice of
2 tsp culinary lavender (optional, but
lovely!)
optional- fresh figs to serve on top
78 THEGAYUK | ISSUE 17 | DEC 2015
1. BASE- Use a food processor or high
powered blender to blitz the pecans and
hazelnuts, and then adding the pitted fresh
dates and coconut oil next, blitzing once
again until combined.
2. Put the base of the cake tin down on top of
greaseproof paper, use as a guide to draw a
circle around it. Cut the circle out and then
lay the circle on the bottom of the tin,
greasing with a little oil.
3. Begin to spoon in the base mixture into the
tin pressing down as you go, distributing
evenly. Set aside in the fridge overnight, or
place in the freezer for a few hours if you
want to speed things up.
4. FILLING- Drain the soaked nuts
thoroughly, and then place all filling
ingredients in a food processor or highly
powered blender and combine thoroughly.
If your processor struggles to combine the
filling into a uniform texture then remove
some and work in smaller batches, adding
extra honey to loosen it up as you go.
5. Spoon the filling into the cake tin on top of
the nutty base and smooth over the top
with a spatula or back of a spoon. Place
back into the fridge and I really
recommend leaving it for a day, covered,
for the flavours to develop, but it
essentially would be ready to eat after
chilling for 4-5 hours. Remove from fridge
10 minutes prior to serving.
CREDIT: JORDAN LOHAN
9-inch springform tin (less than 9 inch is fine
but will result in a cake with more height)