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
- 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.
- 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.
- 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.
- 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.
- 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.
Photo Credit: Annie Olivero
Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.
