Vegan Recipe - Deep Dark Chocolate Truffle Pudding

shared by Laura Theodore
  • Vegan Recipe - Deep Dark Chocolate Truffle Pudding

    • Prep Time :
    • Cook Time :
    • Servings : 6
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    Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission. Photo Credit: Annie Olivero of unrefinedvegan.com

    Laura says, “The title of this recipe says it all. Wow your guests with a pudding that tastes so decadent, they will not believe it’s totally soy free, gluten free and vegan! Silky smooth, thick, rich and super chocolaty—this is a flawless dessert that will impress the chocolate fans in your life.”

    Ingredients

    CASHEW-VANILLA CREAM
    1/2 cup chopped raw cashews
    1/2 cup water, divided
    2 tablespoons maple syrup
    ½ teaspoon vanilla extract

    PUDDING
    1 cup chopped raw cashews
    1 3/4 cups water, divided
    3 tablespoons vegan brown sugar or cane sugar
    1 tablespoon unsweetened cocoa powder
    1 teaspoon vanilla extract
    4 Medjool dates, pitted and chopped
    1 cup vegan dark chocolate chips, plus more for garnish

    Preparation

    1. To make the Cashew-Vanilla Cream, put 1/2 cup cashews and 1/4 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.

    2. Put the drained cashews, maple syrup, 1/4 cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth. Cover and refrigerate for 2 hours, or until chilled.

    3. To make the Truffle Pudding, put 1 cup cashews and 3/4 cup water in a small bowl. Refrigerate and let soak for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.

    4. Put the remaining 1 cup water in a small saucepan and bring to a simmer over medium-low heat. Put the soaked cashews, sugar, cocoa powder, vanilla extract, dates and chocolate chips in a high-performance blender container in the order listed. Pour in the simmering water and process for 30 seconds to 1 minute, or until completely smooth.

    5. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set.

    6. Serve the pudding with Cashew-Vanilla Cream spooned on top, garnished with more chocolate chips or some cocoa nibs, if desired.

    Let us know what you think of this easy vegan recipe: Deep Dark Chocolate Truffle Pudding!

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