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
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 70% cacao)
TOPPING
12 vegan white or dark chocolate chips, for garnish
INSTRUCTIONS:
Put all of the crust ingredients in a high-performance blending appliance or food processor and process to the consistency of a very chunky cookie dough, stopping the machine and scraping the bowl several times. The dough will be very sticky and chunky. Transfer to a small bowl.
To make the crusts, evenly divide and press the dough into each cup of a 12-cup, nonstick mini-cheesecake pan that has twelve removable bottoms. PLEASE NOTE: If you do not have a mini-cheesecake pan, you can use a 12-cup mini-muffin tin or two, 6-cup mini-muffin tins. Please see the detailed and instructions for using muffin tins for this recipe, below.
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 or food processor. Pour the simmering hot milk over the chocolate chip mixture, and immediately process for about 1 minute, or until the pudding is very, very smooth. Immediately pour one-twelfth of the chocolate pudding mixture over the crust in each of the twelve cheesecake cups.
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.
Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu, available in most supermarkets.
INSTRUCTIONS FOR USING A MINI-MUFFIN TIN for this recipe - If you do not have a mini-cheesecake pan with removable bottoms, you can use a 12-cup mini-muffin tin or two, 6-cup mini-muffin tins. To do so, line each of the mini-muffin cups with two crosswise 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
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
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 70% cacao)
TOPPING
12 vegan white or dark chocolate chips, for garnish
INSTRUCTIONS:
Put all of the crust ingredients in a high-performance blending appliance or food processor and process to the consistency of a very chunky cookie dough, stopping the machine and scraping the bowl several times. The dough will be very sticky and chunky. Transfer to a small bowl.
To make the crusts, evenly divide and press the dough into each cup of a 12-cup, nonstick mini-cheesecake pan that has twelve removable bottoms. PLEASE NOTE: If you do not have a mini-cheesecake pan, you can use a 12-cup mini-muffin tin or two, 6-cup mini-muffin tins. Please see the detailed and instructions for using muffin tins for this recipe, below.
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 or food processor. Pour the simmering hot milk over the chocolate chip mixture, and immediately process for about 1 minute, or until the pudding is very, very smooth. Immediately pour one-twelfth of the chocolate pudding mixture over the crust in each of the twelve cheesecake cups.
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.
Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu, available in most supermarkets.
INSTRUCTIONS FOR USING A MINI-MUFFIN TIN for this recipe - If you do not have a mini-cheesecake pan with removable bottoms, you can use a 12-cup mini-muffin tin or two, 6-cup mini-muffin tins. To do so, line each of the mini-muffin cups with two crosswise 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.