This Easy Mixed Berry Pudding may be simple to make, but it doesn’t lack taste or nutrients. It’s the perfect way to enjoy a sweet treat with wholesome ingredients.

I’ve used frozen mixed berries to create an easy, but so delicious, fruit base to my dessert. The healthy topping is made with nutrient-dense almond meal, arrowroot, coconut, sweetened with organic coconut sugar and a hint of cinnamon, mixed together with ghee by hand. Then, sprinkle over the berries and bake. Your family will love this dessert served with my Whipped Cashew Cream or my Dairy-Free Custard recipe.

Ingredients

• 500g bag frozen mixed berries 
• 1/3 cup maple syrup (100%) 
• Juice of 1/2 lemon(s) 
• 1 1/2 Tbsp arrowroot flour, or tapioca 
• TOPPING:  
• 2 cups almond meal/flour, (from blanched almonds) 
• 1/3 cup arrowroot flour, or tapioca 
• 1/2 cup coconut sugar (organic) 
• 1/4 cup coconut – finely-shredded (organic) 
• 2 tsp baking powder (gluten free) 
• 1 tsp cinnamon 
• 1/4 tsp fine sea salt 
• 1/2 cup room temperature ghee, or soft coconut oil 

Directions

• Preheat oven to 180c (fan-forced) and lightly grease a 23 x 23cm (9x9in) oven-proof dish with ghee.
• Add the berries, maple syrup, lemon juice and arrowroot to a medium saucepan. Using a soft spatula, gently mix all the ingredients to incorporate the arrowroot. Heat on low-medium, stirring often but gently to make sure the berries stay intact. Once the berries have thawed and the sauce has slightly thickened, turn off the heat. Spoon the berry mixture into the oven-proof dish and spread out evenly. Set aside.
• Add the almond meal, arrowroot, coconut sugar, finely shredded coconut, baking powder, cinnamon and salt to a medium bowl. Stir well. Then add the ghee and, using your hands, squeeze the ghee through the dry ingredients, incorporating well to create a crumbling texture.
• Sprinkle evenly over the berry mixture, then use a flat hand to press lightly to create a flat surface on top.
• Bake for 30 – 35 minutes or until the berry sauce is bubbling up at the sides and the top is golden.

Allow to sit for 10 – 15 minutes before serving warm with dairy-free whipped cream or custard, vanilla coconut yoghurt or a plant-based ice cream.

Store any leftovers covered in the fridge for up to 2 days. This dessert is also delicious cold.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied and used with permission.

This smooth chocolate bark gets its perfect texture by using raw cacao butter and cashew butter. By adding a mixture of roasted nuts, seeds, berries and salt, you have a nutritious, delicious and healthy snack.

Ingredients

• 2 Tbsp almonds, roughly chopped
• 2 Tbsp macadamia nuts, roughly chopped
• 2 Tbsp pistachios, roughly chopped
• 1 Tbsp sunflower seeds
• 1 – 2 Tbsp goji berries, or dried blueberries
• 180g cacao butter
• 1/2 cup cashew butter/spread, pour off oil that maybe sitting on top
• 1/2 cup cacao raw powder, or to taste
• 4 Tbsp maple syrup (100%)
• 2 Tbsp coconut oil
• 2 tsp vanilla extract (organic)
• 1/2 tsp cinnamon
• 1/4 tsp pink Himalayan salt, plus extra to spinkle on top

Directions

Preheat oven to 170c. Place the nuts and sunflower seeds above (or your choice of nuts) on a lined baking tray and roast in the oven until lightly brown (keep an eye on them so not to burn). Set aside to cool.

Select a baking tray with sides. Use a sheet of baking paper to cover the base and sides, so the chocolate is contained. I’ve used a 32 x 22cm (9 x 13in) tray.

Chop the cacao butter into small pieces or use cacao buttons. Add to a small saucepan over very low heat.

Use a spatula to stir the cacao butter to help it melt, don’t allow the butter to go over 40c if possible. You will need to take the saucepan off the heat from time to time, stirring continually until melted. (I use a digital thermometer to stick in the saucepan to check the temperature as I go, but not necessary).

Once the cacao butter is completely melted, pour it into a blender.

Add the cashew butter, coconut oil, cacao powder, maple syrup, vanilla, cinnamon and salt, to the blender. (This will cool the cacao butter down a little, which you want). Slowly bring the blender to 3/4 speed and blend for 12 – 14 seconds.

Pour the chocolate over your prepared tray. Sprinkle the nuts, seeds and berries evenly over the warm chocolate. I like to then sprinkle a little Himalayan salt over the top, but optional. Tap the tin on the counter to allow the toppings to sink into the chocolate.

Place in the fridge or freezer to set. Once set, cut or break into serving size pieces and refrigerate in an airtight container.

Serve straight from the fridge!

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied

This smooth chocolate bark gets its perfect texture by using raw cacao butter and cashew butter. By adding a mixture of roasted nuts, seeds, berries and salt, you have a nutritious, delicious and healthy snack.

Ingredients

• 2 Tbsp almonds, roughly chopped
• 2 Tbsp macadamia nuts, roughly chopped
• 2 Tbsp pistachios, roughly chopped
• 1 Tbsp sunflower seeds
• 1 – 2 Tbsp goji berries, or dried blueberries
• 180g cacao butter
• 1/2 cup cashew butter/spread, pour off oil that maybe sitting on top
• 1/2 cup cacao raw powder, or to taste
• 4 Tbsp maple syrup (100%)
• 2 Tbsp coconut oil
• 2 tsp vanilla extract (organic)
• 1/2 tsp cinnamon
• 1/4 tsp pink Himalayan salt, plus extra to spinkle on top

Directions

Preheat oven to 170c. Place the nuts and sunflower seeds above (or your choice of nuts) on a lined baking tray and roast in the oven until lightly brown (keep an eye on them so not to burn). Set aside to cool.

Select a baking tray with sides. Use a sheet of baking paper to cover the base and sides, so the chocolate is contained. I’ve used a 32 x 22cm (9 x 13in) tray.

Chop the cacao butter into small pieces or use cacao buttons. Add to a small saucepan over very low heat.

Use a spatula to stir the cacao butter to help it melt, don’t allow the butter to go over 40c if possible. You will need to take the saucepan off the heat from time to time, stirring continually until melted. (I use a digital thermometer to stick in the saucepan to check the temperature as I go, but not necessary).

Once the cacao butter is completely melted, pour it into a blender.

Add the cashew butter, coconut oil, cacao powder, maple syrup, vanilla, cinnamon and salt, to the blender. (This will cool the cacao butter down a little, which you want). Slowly bring the blender to 3/4 speed and blend for 12 – 14 seconds.

Pour the chocolate over your prepared tray. Sprinkle the nuts, seeds and berries evenly over the warm chocolate. I like to then sprinkle a little Himalayan salt over the top, but optional. Tap the tin on the counter to allow the toppings to sink into the chocolate.

Place in the fridge or freezer to set. Once set, cut or break into serving size pieces and refrigerate in an airtight container.

Serve straight from the fridge!

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied