Christmas Chocolate Orange Terrine

This gluten free Christmas chocolate orange terrine is the perfect dinner party centrepiece. The gooey layers that will catch the eyes of every guest! This pudding does require a certain amount of preparation and concentration, but it is definitely worth it in the end. You can make a lot of the components the day before and then assemble it a few hours before serving, which is always a bonus around the busy period! We love our terrine drizzled with lots of extra chocolate sauce and a big dollop of coconut yoghurt. We hope you all love making and eating this recipe. Make sure you tag #liviaskitchen so we can see all of your delicious treats.

See more Christmas showstopper desserts here.

Prep: 60 minutes

Cook: 35 minutes

Total: 95 minutes + time for cooling



    Brownie Layer

  • 500g Ground Almonds,320g Cashew Butter,150g Cacao powder,570ml Almond Milk,350ml Maple syrup,140g Coconut sugar,Pinch of sea salt
  • Cashew Cream

  • 130g Soaked Cashew nuts (4-6 hours in cold water or 30 minutes boiling water),5 Tbsp Maple syrup,1 1/2 Tbsp Coconut oil,Zest of one orange,Juice of 1/2 orange
  • Orange Jelly

  • 300ml Clemantine Juice,4 Tbsp Maple syrup,2 Tbsp Agar flakes
  • Chocolate icing

  • 1 1/2 Avocado,30g Cacao powder,15g Coconut sugar,50ml Maple syrup,1 Tbsp Coconut oil,1 Tbsp Cashew butter,Zest of 1/2 orange
  • Chocolate sauce

  • 25g Cacao powder,75ml Almond Milk,6 Tbsp Maple syrup,3 Tbsp nut butter,1 Tbsp Coconut oil


  • To make the brownie, preheat the oven to 180 degrees celsius and line two brownie tins with greaseproof paper. Stir all the ingredients together in a large mixing bowl and bake at 180 degrees for 35 minutes.

  • For the cashew cream, blend all of the ingredients in a food processor until smooth and creamy.

  • To make the jelly, pour the clementine juice into a saucepan. Sprinkle the agar flakes in, bring to the boil and gently simmer without stirring the mixture. Simmer the mixture for 15 minutes. Once heated, pour the jelly into a lined brownie tray and place in the fridge to firm up.

  • In a blender, blend together all the ingredients for the chocolate icing until smooth and creamy. Once fully combined, chill in the fridge until assembly.

  • To assemble the cake, layer a slice of chocolate brownie at the base, followed by a layer of cashew cream, clementine jelly and lastly a layer of chocolate icing. To finish assembly, place the second layer of chocolate brownie on top and place back into the fridge to chill.

  • To make the sauce, add all of the ingredients to a pan on a low heat and gently warm, stirring it every now and again. To serve, tip the cake out of the mould, drizzle with sauce and decorate with a few orange slices or clementine segments.

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