Orange Cranberry Pudding

This orange cranberry pudding is easy to make, has a light creamy texture, and a fabulous flavor for an awesome vegan and paleo holiday dessert.

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 232 kcal

Author Tess Masters

1 cup (240ml) fresh orange juice
2 cups (280g) fresh cranberries (or defrosted frozen)
2 large avocados, pitted and peeled (or 3 small)
1 tablespoon (15ml) pure maple syrup, plus more to taste (See Notes for sugar-free)
2 teaspoons (10ml) fresh lemon juice
2 teaspoons (10g) minced fresh ginger, plus more to taste
1 teaspoon (5ml) natural vanilla extract
1 teaspoon (2g) ground cinnamon, plus more to taste
1/2 teaspoon (1g) ground nutmeg, plus more to taste
1/2 teaspoon (2g) finely grated orange zest, plus more to taste
Pinch of Celtic sea salt

Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. (You may need to add a little bit more avocado.) Tweak the maple syrup, ginger, cinnamon, nutmeg, and orange zest to taste. Serve immediately warm out of the blender, or chill in the fridge to firm up.
Serve with a dollop of cashew cream, and a sprinkle of orange zest.

SUGAR-FREE OPTION:

Use 1 tablespoon Lakanto in place of the maple syrup