1

ABOUT THE RECIPE:

These delightful chocolaty, velvety and creamy No-Bake Cinnamon-Chocolate Pudding Cakes are tiny in size, but bold in flavor! They make an inviting afternoon snack, weeknight dessert or fancy finish to an elegant dinner party.

Makes 12 Mini-Cakes
Gluten-free

2

INGREDIENTS:

CRUST
1/2 cup chopped walnuts
1/2 cup unsweetened shredded dried coconut
8 Medjool dates, pitted and chopped
1 tablespoon maple syrup

PUDDING
1/4 cup sweetened vanilla-flavored nondairy milk
1/3 block (about 6 ounces) regular extra-firm tofu, drained well and crumbled (see note)
1 tablespoon vegan cane sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Dash cayenne pepper (optional)
1/2 cup vegan chocolate chips (55% to 65% cacao)

TOPPING
12 vegan white or dark chocolate chips, for garnish

3

INSTRUCTIONS:

Put all of the crust ingredients in a high-performance blending appliance and process to the consistency of cookie dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer to a small bowl. Evenly divide and press the dough into a 12-cup, nonstick mini-cheesecake pan that has twelve removable bottoms, (see note) to make a crust.

4

Put the nondairy milk in a small saucepan and bring to a simmer over medium-low heat. Put the tofu, sugar, vanilla, cinnamon, optional cayenne and chocolate chips in the order listed into the blender container. Pour the simmering hot milk over the chocolate chip mixture, and immediately process for about 1 minute, or until the pudding is very smooth. Immediately pour one-twelfth of the chocolate pudding mixture over the crust in each of the twelve cheesecake cups.

5

Smooth out the top of each pudding cake and garnish each with a single chocolate chip. Cover loosely and refrigerate for 6 to 8 hours before carefully removing the cakes. Serve cold. Stored in a tightly covered container in the refrigerator, pudding cakes will keep for 3 days.

6

Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu, available in most supermarkets.

Chefs note: If you do not have a mini cheesecake pan with removable bottoms, you can use a 12-cup mini muffin tin. Line each of the cups with two strips of unbleached parchment paper, leaving a 1-inch overhang of the strips, making paper “wings.” When the pudding cakes are completely chilled, lift each cake out of the cups, using the paper “wings.” Carefully remove the paper, and serve.

Ingredients

Directions

1

ABOUT THE RECIPE:

These delightful chocolaty, velvety and creamy No-Bake Cinnamon-Chocolate Pudding Cakes are tiny in size, but bold in flavor! They make an inviting afternoon snack, weeknight dessert or fancy finish to an elegant dinner party.

Makes 12 Mini-Cakes
Gluten-free

2

INGREDIENTS:

CRUST
1/2 cup chopped walnuts
1/2 cup unsweetened shredded dried coconut
8 Medjool dates, pitted and chopped
1 tablespoon maple syrup

PUDDING
1/4 cup sweetened vanilla-flavored nondairy milk
1/3 block (about 6 ounces) regular extra-firm tofu, drained well and crumbled (see note)
1 tablespoon vegan cane sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Dash cayenne pepper (optional)
1/2 cup vegan chocolate chips (55% to 65% cacao)

TOPPING
12 vegan white or dark chocolate chips, for garnish

3

INSTRUCTIONS:

Put all of the crust ingredients in a high-performance blending appliance and process to the consistency of cookie dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer to a small bowl. Evenly divide and press the dough into a 12-cup, nonstick mini-cheesecake pan that has twelve removable bottoms, (see note) to make a crust.

4

Put the nondairy milk in a small saucepan and bring to a simmer over medium-low heat. Put the tofu, sugar, vanilla, cinnamon, optional cayenne and chocolate chips in the order listed into the blender container. Pour the simmering hot milk over the chocolate chip mixture, and immediately process for about 1 minute, or until the pudding is very smooth. Immediately pour one-twelfth of the chocolate pudding mixture over the crust in each of the twelve cheesecake cups.

5

Smooth out the top of each pudding cake and garnish each with a single chocolate chip. Cover loosely and refrigerate for 6 to 8 hours before carefully removing the cakes. Serve cold. Stored in a tightly covered container in the refrigerator, pudding cakes will keep for 3 days.

6

Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu, available in most supermarkets.

Chefs note: If you do not have a mini cheesecake pan with removable bottoms, you can use a 12-cup mini muffin tin. Line each of the cups with two strips of unbleached parchment paper, leaving a 1-inch overhang of the strips, making paper “wings.” When the pudding cakes are completely chilled, lift each cake out of the cups, using the paper “wings.” Carefully remove the paper, and serve.

No-Bake Cinnamon-Chocolate Pudding Cakes
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