ABOUT THE RECIPE:
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.
Makes 6 to 8 servings
INGREDIENTS:
1 cup raw cashews
2 cups water, divided
3 tablespoons brown sugar or cane sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
4 Medjool dates, pitted and chopped
1 cup vegan chocolate chips
INSTRUCTIONS:
Put the cashews and 1 cup water in a small bowl. Refrigerate for 2 to 4 hours. Drain the cashews in a fine-screened sieve and rinse well under cold-running water. Drain and rinse again.
Heat the remaining 1 cup water in a small saucepan over medium heat until simmering hot. Put the soaked, drained and rinsed cashews, sugar, cocoa powder, vanilla extract, chopped dates and chocolate chips in a blender container in the order listed. Pour in the steaming hot water and process until completely smooth.
Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set. Serve chilled with Vegan Whipped Topping (BELOW) spooned or piped on top, if desired.
VEGAN WHIPPED TOPPING
Makes about 1½ cups
1 cup raw cashews (see note)
¼ cup plain or vanilla-flavored dairy-free milk, plus more if needed
1 teaspoon vanilla extract
3 tablespoons maple syrup
Put all of the ingredients in a blender and process until smooth. If topping is too thick, add a bit more dairy-free milk and blend again. Stored tightly covered in the refrigerator, vegan whipped topping will keep up to 2 days.
Chef's note: For a smoother whipped topping, soak the cashews first. To do so, put the raw cashews in a small bowl and cover with 3/4 cup water. Refrigerate for 1 to 3 hours. Drain the cashews in a fine-screened sieve, then rinse them thoroughly in cold running water. Then drain them again. Proceed with recipe as directed.
Ingredients
Directions
ABOUT THE RECIPE:
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.
Makes 6 to 8 servings
INGREDIENTS:
1 cup raw cashews
2 cups water, divided
3 tablespoons brown sugar or cane sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
4 Medjool dates, pitted and chopped
1 cup vegan chocolate chips
INSTRUCTIONS:
Put the cashews and 1 cup water in a small bowl. Refrigerate for 2 to 4 hours. Drain the cashews in a fine-screened sieve and rinse well under cold-running water. Drain and rinse again.
Heat the remaining 1 cup water in a small saucepan over medium heat until simmering hot. Put the soaked, drained and rinsed cashews, sugar, cocoa powder, vanilla extract, chopped dates and chocolate chips in a blender container in the order listed. Pour in the steaming hot water and process until completely smooth.
Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set. Serve chilled with Vegan Whipped Topping (BELOW) spooned or piped on top, if desired.
VEGAN WHIPPED TOPPING
Makes about 1½ cups
1 cup raw cashews (see note)
¼ cup plain or vanilla-flavored dairy-free milk, plus more if needed
1 teaspoon vanilla extract
3 tablespoons maple syrup
Put all of the ingredients in a blender and process until smooth. If topping is too thick, add a bit more dairy-free milk and blend again. Stored tightly covered in the refrigerator, vegan whipped topping will keep up to 2 days.
Chef's note: For a smoother whipped topping, soak the cashews first. To do so, put the raw cashews in a small bowl and cover with 3/4 cup water. Refrigerate for 1 to 3 hours. Drain the cashews in a fine-screened sieve, then rinse them thoroughly in cold running water. Then drain them again. Proceed with recipe as directed.
