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Deep Dark Chocolate Truffle Pudding

https://www.chicvegan.com/deep-dark-chocolate-truffle-pudding/?utm_source=rss&utm_medium=rss&utm_campaign=deep-dark-chocolate-truffle-pudding

The title of this recipe says it all. Wow your guests with a chocolate truffle 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.

Deep Dark Chocolate Truffle Pudding

Deep Dark Chocolate Truffle Pudding

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

  • ½
    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

Instructions

  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. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set.
  5. Serve the pudding with Cashew-Vanilla Cream spooned on top, garnished with more chocolate chips or some cocoa nibs, if desired.

Recipe Notes

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

Deep Dark Chocolate Truffle Pudding

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

Wow your guests with a deep dark chocolate truffle pudding that tastes so decadent, they will not believe it’s totally soy free, gluten free and vegan!

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