19A Star Court Arcade 126 Molesworth St Lismore NSW

Cherry Festive Pudding Recipe

Posted on 21 December 2015 by Leonie Satori

Deliciously indulgent and satisfying, this recipe for Festive Pudding is sugar-free, gluten-free, vegan, Paleo and easy to make. A pinch of licorice herb powder, fresh in-season cherries and carob powder make this Festive Pudding naturally sweet and suitable for many on restricted diets or with food sensitivities.

Cherry Festive Pudding

Fresh cherries are synonymous with Christmas in Australia, and the sweet tart flavour of perfectly ripe Australian cherries give this Festive Pudding a light texture. Cherries are packed full of anthocyanins, the constituent responsible for their anti-inflammatory properties with regards to arthritis and gout. They are also beneficial for improving blood quality and it is said that their high melatonin content is beneficial for promoting a good night sleep.

Almond meal adds a depth of texture to this recipe, it also helps to slow the absorption of natural sugars from the cherries and is an excellent ingredient in gluten-free recipes. Chia seeds give this recipe a pudding-like consistency, chia seeds are a great source of omega 3 and fibre, especially on a vegan diet. Carob, is one of my favourite low-histamine, high nutrient cocoa alternatives – it is naturally sweet, delicious and packed full of minerals.

Many herbs can be used to create sweetness and flavour in recipes, in this Cherry Festive Pudding, organic licorice powder adds a hint of sweetness, without being overpowering. Licorice is particularly soothing for digestion and is a good companion with the chia seeds in this easy to digest festive pudding.


 Cherry Festive Pudding ingredients



 Makes four small, but filling servings

1 1/3 cup of cherries, pitted

½ cup almond meal

2 tablespoons of coconut oil

½ teaspoon of licorice powder

2 teaspoons of maqui berry powder

2 tablespoons of chia seeds

½ cup of milk (almond, rice, coconut or your preferred milk)

2 tablespoons of goji berries

4 teaspoons of carob powder




  • Place chia seeds and goji berries into the milk to soak while removing the seeds from the cherries
  • Reserve 3-4 cherries to chop finely and stir through after the other ingredients are blended
  • Place all ingredients (except reserved cherries) into a blender and blend until smooth
  • Stir the reserved chopped cherries through the mixture and pour into ramekins or small glasses
  • Refrigerate for at least 2 hours or overnight to allow the mixture to set


Making changes and substitutions

  • Blueberries make and excellent replacement when cherries are out of season, this is my partner's preferred version of this recipe, he finds it a little more sweet and indulgent.
  • Dessicated coconut stirred through and using cocoa powder to replace half of the carob powder makes a nice 'cherry ripe' version of this recipe.
  • In a pinch, cardamom powder is the best substitute for licorice powder when this is not available. Other natural sweeteners such honey or rice malt syrup could be used in this recipe, but for me, the licorice and carob with cherries (or blueberries) makes a great combination, without adding sweeteners.
  • Make this recipe super-indulgent with a natural cashew nut or coconut pouring cream over the top.

Generally lasting a maximum of 24 hours in our house, this Cherry Festive Pudding is filling, gluten-free, sugar-free and a healthy pudding that can be made year round.




Leonie Satori Naturopath Herbalist Lismore

 About the Author

Leonie is a Naturopath & Medical Herbalist with a passion for good food, healthy living and of course, herbal medicine. When she is not consulting in her wellness clinic in Lismore or blogging about nutrition, Ayurvedic Medicine or natural health, she is studying yoga, growing her own herbs and vegetables or quietly walking in the natural bush land in Northern Rivers NSW.

Contact our health centre in Lismore to book an appointment with Leonie in our naturopathic clinic.


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