It’s beginning to look a lot like Christmas! We just love the holiday season – it’s the perfect time to get creative with Push vegan chocolate buttons. And, we have reserved the best for Christmas eve (hold your reindeer): A Christmas pudding rocky road.
Even if you are not a fan of traditional Christmas pudding, we are sure this one will bring a merry smile to your face. Hear us out before you say no to this recipe.
Cranberries, Marshmallows, Apricots and more!
Fill your Christmas pud rocky road with your favourite fruits or biscuits. This festive treat can be packed with marshmallows, crunchy biscuits, almonds or any other fruits that you want.
And – the best part of this planet is… no one can stop you from creating your own Christmas pudding.
Using Push Vegan Orange Chocolate Buttons
You may have noticed that we used the orange vegan chocolate buttons for this recipe. They are super tasty and a jury’s favourite - we won several awards this year because of their taste.
- Gold in the Free-from All 14 Allergens category, Gold in the Chocolate, Confectionary & Desserts category at the Nourish Awards.
- Silver in Confectionery and Bronze in Almost Totally Free From at the Free From Food Awards.
Our Push orange dairy free buttons are both nutritious and yummy. They are free from:
- Artificial flavourings and sweeteners
- 14 major allergens including dairy, palm oil and nuts
Besides that, the chocolate buttons contain 43% less sugar and 21.6 grams of protein than any other vegan chocolate brands.If you haven’t tried the orange ones yet, now is the time to try them using our multi-buy deal. You can save 15% on delivery if you buy 6 pouches of Push Chocolate vegan buttons.
Christmas Pudding Rocky Road
Your family will go nuts with this wow-factor treat guaranteed to impress everyone. Just one scrumptious slice and it will brighten your festive season even more. And you won’t even feel guilty if you want to devour the whole treat all by yourself!
300g Push Chocolate orange buttons, roughly chopped
150g Golden syrup
100g Vegan butter (block not spreadable)
150g Ginger snaps, roughly chopped
100g Dried apricots, roughly chopped
150g Vegan marshmallows, roughly chopped
50g Blanched almonds, roughly chopped
100g Dairy free white chocolate, melted
Line a 1 litre bowl or pudding basin with cling film, ensuring the film falls over the edge so you can easily remove the pudding once set.
Combine the ginger snaps, cranberries, apricots, marshmallows and almonds in a large bowl and set aside.
Place the vegan butter and golden syrup in a saucepan and heat on a low – medium heat, stirring until all the butter has melted.
Take the saucepan off the stove and stir in the chocolate (the heat from the melted mixture should melt the chocolate) until melted and silky smooth.
Pour the chocolate mixture into the bowl with the biscuits, dried fruit etc and stir until fully combined.
Tip the mixture into the lined pudding basin, pressing down. Place in the fridge for 2 hours or until set.
Once the pudding has set, remove from the bowl and decorate by pouring over melted white chocolate and adding a holly decoration to the centre.