Line eight 50 ml capacity dariole moulds or small cups with plastic wrap.
Combine the figs, orange zest, flaxseed meal, cherries, ginger, apricots, dates, almond meal, vanilla and spices in a food processor and process to a crumb-like consistency. Transfer to a large bowl and add the orange juice and coconut oil. Knead until the mixture comes together to form a large ball.
Divide the pudding mixture into eight portions and firmly pack into the prepared moulds. Cover with plastic wrap and place in the fridge for 15 minutes, or until firm. Remove the puddings from the moulds, peel off the plastic wrap and place on a tray.
To make the icing, place the cocoa butter in a heatproof bowl over a saucepan of simmering water and stir until completely melted.
Remove from the heat and mix in the coconut cream and maple syrup.
Set aside to cool and thicken, stirring occasionally.
Spoon the icing over the puddings and refrigerate for 10–15 minutes until the icing is firm.
Decorate the puddings with the raspberries and serve.