This Chocolate Christmas Pudding Bomb is the best festive dessert to wow friends and family. It’s vegan, gluten-free and requires no baking plus it is chocolatey, packed with cookies and dried fruits.
If you are looking for a Christmas dessert to wow this holiday season then this bomb is perfect for you. It’s rich and chocolatey, indulgent and fruity yet easy to make and requires very minimal effort. It’s a real showstopper centrepiece that makes a great alternative to chocolate rocky road or to Christmas pudding. It is also great for all the family, making it kid and adult friendly, plus it has had the big seal of approval from my own loved ones.
Why will I love this dessert?
This chocolatey no-bake dessert is a real winner, it is:
- Rich, chocolatey and indulgent
- Packed with crushed cookies
- Also filled with chewy dried fruits and marshmallows
- Contains no butter or added sugars
- Great for all the family
- A showstopper centrepiece dessert for the holidays
- Naturally vegan, gluten-free and nut-free
- Requires no baking
- Needs only 8 ingredients
- Easy to make ahead of time
If you already love the idea of this for dessert over the holiday season then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
This Chocolate Christmas Pudding Bomb is made from 8 basic ingredients (plus icing sugar to decorate!):
- Dark chocolate: use your favourite dark chocolate to make this pudding. I like to use dark chocolate (at least 70%) as the rest of the ingredients are sweeter but you can use any bar of chocolate or chocolate chips. I used the dark orange and ginger chocolate from Divine which is really festive.
- Vegan sweetened condensed milk: this adds the sweetness to the no-bake chocolate dessert and is sticky and delicious. This cannot be swapped for anything else and my go-to brands are Carnation or Natures Charm.
- Coconut oil: or you can use vegan butter or margarine if you prefer. This allows the bomb to set solid but soft enough to slice through and melt in your mouth as you eat it.
- Smooth runny nut/seed butter: this also replaces the need for extra oil or butter and makes the chocolate tender and smooth. I like to use almond or cashew butter but tahini or sunflower seed butter are great for nut-free options.
- Speculoos or other cookies: these are festive and add a lovely warming and spiced flavour to the dessert but you can use crushed up gingernut cookies, digestives, oat cookies or even homemade Vegan Gingerbread Cookies.
- Mixed dried fruits: any dried fruits are great and I use a mixed blend of raisins, sultanas and cranberries with candied peel, too. if using other fruits like dates, apricots or figs, make sure to chop them small.
- Vegan mini marshmallows: these are so fun and are great for adding a soft texture. Make sure they are vegan and gelatine-free, I love Dandies or Freedom Mallows.
- Rice crisped cereal: this adds crunch to this rocky road style dessert. Other crisped cereal like flakes or puffs will also work.
- Icing sugar: this is for the decoration on top.
How do I make this?
This chocolate pudding is ready in a few steps:
- Melt together the chocolate and sweetened condensed milk: till smooth and silky.
- Whisk in the coconut oil and nut butter: till fully incorporated.
- Crush the cookies and chop any fruits or marshmallows smaller: and add to a large mixing bowl.
- Pour the chocolate mix over the cookies: and stir well.
- Line a bowl with clingfilm: making sure it’s tight.
- Pour the chocolate mix into the bowl: and pat down well to compact the mixture.
- Cover and chill in the fridge for 4 to 6 hours: or overnight, until solid all the way through.
- Unwrap the clingfilm from the bottom and invert the bomb onto a plate: and peel away the rest of the clingfilm.
- Stir together the water and icing sugar: and pour over the top like a Christmas pudding.
- Decorate with holly and redcurrants: and slice and serve to loved ones.
Is this gluten-free and nut-free?
This is gluten-free as long as your cookies are free of gluten. To keep this nut-free, use seed butter like tahini or sunflower seed butter and check that your chocolate, cookies and marshmallows do not contain nuts.
How long will this last?
This will keep for 1 week in the fridge, wrapped well.
What else can I make?
If you are looking for more festive inspiration, how about my:
- Vegan Christmas Rocky Road
- The Best Vegan Chocolate Swiss Roll
- Gingerbread Fudge Brownies
- Christmas Tree and Christmas Hat Chocolate Cupcakes
- Vegan Chocolate Orange Banana Bread
Chocolate Christmas Pudding Bomb
This Chocolate Christmas Pudding Bomb is the best festive dessert to wow friends and family. It’s vegan, gluten-free and requires no baking plus it is chocolatey, packed with cookies and dried fruits.
Ingredients
For the Chocolate Bomb:
- 270g dark chocolate
- 150g vegan sweetened condensed milk
- 60g coconut oil (or vegan butter/margarine)
- 60g smooth, runny nut/seed butter
- 100g vegan speculoos cookies (or other biscuits)
- 150g mixed dried fruits
- 60g vegan mini marshmallows
- 30g rice crisped cereal
For the Decoration:
- 75g icing sugar
- 1-2 tsp water
- Redcurrants
- Holly
Instructions
- To prepare: line a pudding bowl (I use a glass mixing bowl 16cm in diameter) with cling film so it shapes the bowl and hands over the edges.
- For the pudding: break up the chocolate and add to a heatproof bowl with the sweetened condensed milk and coconut oil. Melt over a pan of simmering water (a bain-marie) making sure the water doesn’t touch the bottom of the bowl. Stir often. Once fully melted, remove from the heat and whisk or stir in the nut/seed butter until smooth.
- For the fillings: crush the cookies small and add to a mixing bowl with the dried fruits, marshmallows and crisped cereal and stir to combine. Pour in the chocolate mix and stir well.
- To set: pour the chocolate mix into the bowl and press down firmly. Smooth over the top and allow to set in the fridge for 4-6 hours or overnight, until solid.
- For the decorations: remove from the fridge and allow to sit for 20 minutes. Stir together the icing sugar and water to a thick paste.
- To serve: Tip the chocolate bomb upside down onto a serving plate so you have a smooth dome. Remove the clingfilm. Pour over the icing, spreading it where needed, and decorate as you please. Use a sharp knife to cut the bomb into slices and serve.
- To store: cover with clingfilm or keep in a sealed container in the fridge for up to 1 week.
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I look forward to hearing what you think of this Chocolate Christmas Pudding Bomb so please let me know in the comments below and leave a star review above. If you do make this dessert, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With Christmas pudding bomb love x
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