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Girl on Raw’s Jaffa (Choc Orange) Pudding

I look all over to try out new recipes and new processes to try and improve my knowledge as much as I can. Whilst having a wander through the Twitterverse (@recipetests by the way) I came across someone going by the name of Girl on Raw (@girlonraw) who is an Aussie Raw Food Chef based in Saudi Arabia who has authored an e-book called Travelling in the Raw.

Girl on Raw also has her own website where there are a number of interesting recipes and after a little bit of dialogue I thought I’d have a look at the most decadent recipe I could find, her Jaffa Pudding

Serves 6

Very interesting...


  • 3 avocados
  • 1/3 cup of agave nectar or raw honey
  • 1/3 cup of raw cacao powder
  • 2 tbsp nut butter
  • Pinch of nutmeg
  • Pinch of Himalayan salt
  • Zest and juice of one orange

Method of Preparation:

  1. Combine all ingredients in a high speed blender or food processor until smooth remembering to stop the processor every now and again to scrape the mixture off the sides. If it gets too thick just add a little bit of water as it will still thicken up later in the fridge.
  2. Portion it out into your serving bowls and put it in the fridge.
  3. When serving you can garnish with a slice of orange or some grated zest

Well this is so easy to prepare, literally just measure everything out and whack it in a food processor, brilliant. I knew we were having guests for tea so I adjusted the recipe accordingly and made it for 4. One thing to pay attention to is the nut butter. Girl on Raw suggests almond butter so that’s what I went for and you can see how I made it here.

Rich, Decadent...

Initially when I served it up I wasn’t going to tell anyone what it was but as one of the guests is allergic to egg and it essentially looks like a mouse I had to do my explaining early. So it was with some trepidation that everyone attacked their dessert and I think we all thought the same thing at first, “Hmmm, different…” I think the girls liked it more than the lads but everyone grew to like it more and more as they ate more and more.

I couldn’t eat this every week as it is just too rich but if you’re looking to rustle something up that’s a little bit different, will get people talking and introduce them to a whole new style of cooking then this could well be the dish.


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