The title of this recipe says all of it. Wow your company with a chocolate truffle pudding that tastes so decadent, they won’t imagine it’s completely soy free, gluten free and vegan! Silky clean, thick, wealthy and tremendous chocolaty—it is a flawless dessert that may impress the chocolate followers in your life.
Deep Darkish Chocolate Truffle Pudding
The title of this recipe says all of it. Wow your company with a pudding that tastes so decadent, they won’t imagine it’s completely soy free, gluten free and vegan! Silky clean, thick, wealthy and tremendous chocolaty—it is a flawless dessert that may impress the chocolate followers in your life.
Elements
Cashew-Vanilla Cream
-
½
cup
chopped uncooked cashews -
1/2
cup
water
divided -
2
tablespoons
maple syrup -
½
teaspoon
vanilla extract
Pudding
-
1
cup
chopped uncooked 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 darkish chocolate chips
plus extra for garnish
Directions
-
To make the Cashew-Vanilla Cream, put 1/2 cup cashews and 1/Four cup water right into a small bowl. Refrigerate for 1 to Four hours. Drain the cashews and rinse completely in chilly water.
-
Put the drained cashews, maple syrup, 1/Four cup water and vanilla in a blender container. Mix for 30 seconds, or till utterly clean. Cowl and refrigerate for two hours, or till chilled.
-
To make the Truffle Pudding, put 1 cup cashews and three/Four cup water in a small bowl. Refrigerate and let soak for 1 to Four hours. Drain the cashews and rinse completely in chilly water.
-
Put the remaining 1 cup water in a small saucepan and produce to a simmer over medium-low warmth. Put the soaked cashews, sugar, cocoa powder, vanilla extract, dates and chocolate chips in a high-performance blender container within the order listed. Pour within the simmering water and course of for 30 seconds to 1 minute, or till utterly clean. Divide the combination between six small wine glasses or eight espresso cups. Refrigerate Four to eight hours or till set.
-
Serve the pudding with Cashew-Vanilla Cream spooned on prime, garnished with extra chocolate chips or some cocoa nibs, if desired.
Recipe Notes
Photograph Credit score: Annie Olivero
Recipe from Vegan For Everybody by Laura Theodore. Printed by Scribe Publishing Firm, ©2020. Reprinted by permission.
Photograph Credit score: Annie Olivero
Recipe from Vegan For Everybody by Laura Theodore. Printed by Scribe Publishing Firm, ©2020. Reprinted by permission.
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About Laura Theodore
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