Begin by melting the dark chocolate and butter and then combine with golden syrup, cream cheese and orange extract if using.
Once smooth add the broken biscuit chunks, chopped pistachios, marshmallows, cranberries and chopped dates. Combine.
Next line a pudding bowl or bowl of choice with some cling film ensuring there is enough that over hangs. This will help to get the pudding out of the bowl once it’s set.
Pour the mixture into the bowl a bit at a time making sure you press the mixture down firmly.
Repeat until the bowl is full, cover in more cling film and place in the fridge to set for a few hours.
When set and ready to serve carefully remove from the bowl using the clingfilm.
Remove the clingfilm and add the yoghurt on top. Decorate with icing ivy and glace cherries, slice and enjoy.
250g dark chocolate
140g golden syrup
80g dairy free butter
1 tablespoon of nush almond cream cheese
120g ginger snaps or gingerbread men (broken into small chunks) 90g chopped pistachios
120g vegan mini marshmallows
50g dried cranberries
50g chopped dates
1 1/2 teaspoons of orange extract (optional)
Icing ivy or fresh mint leaves