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 filtered or spring water
3 tablespoons Sucanat or brown 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 and let for 3 to 4 hours. Drain the cashews 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 steaming hot, but not boiling. Put the chilled, soaked cashews, Sucanat, cocoa powder, vanilla extract, 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
¼ cup nondairy milk
1 teaspoon vanilla extract
3 tablespoons maple syrup
Put all of the ingredients in a blender and process until smooth. Stored tightly covered in the refrigerator, “cream” will keep up to 2 days.