~ for the pudding
1 cup dried, chopped figs
½ cup brandy*
1 cup raw walnuts
2 cups tightly-packed, blanched almond flour
½ cup fresh, whole cranberries
½ heaping cup chopped apples
½ cup unsweetened, plant-based milk
¼ cup fresh orange juice
1 TBS ground chia seeds
2 TBS tapioca flour
2 TBS liquid sweetener such as agave, maple syrup, date syrup or coconut nectar
1 tsp orange zest
2 tsp cinnamon
1 tsp allspice
1 tsp baking soda
1/8 tsp ground cloves
~ for the rum sauce (a.k.a. hard sauce)

½ cup cashews, soaked overnight
¼ cup unsweetened, plant-based milk
2 TBS liquid sweetener such as agave, maple syrup, date syrup or coconut nectar
2 TBS rum*
1 TBS fresh orange juice
1 tsp pure vanilla extract
*NOTE: You can sub apple juice or prune juice for the brandy and the rum if you prefer a non-alcoholic version. You could also simply top your creations with vegan whipped cream if you like, instead of the sauce.