The title of this recipe says it all. Wow your guests with a chocolate truffle 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.
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.
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings
Ingredients
Cashew-Vanilla Cream
- ½ cup chopped raw cashews
- 1/2 cup water divided
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Pudding
- 1 cup chopped raw 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 dark chocolate chips plus more for garnish
Instructions
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To make the Cashew-Vanilla Cream, put 1/2 cup cashews and 1/4 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
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Put the drained cashews, maple syrup, 1/4 cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth. Cover and refrigerate for 2 hours, or until chilled.
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To make the Truffle Pudding, put 1 cup cashews and 3/4 cup water in a small bowl. Refrigerate and let soak for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
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Put the remaining 1 cup water in a small saucepan and bring to a simmer over medium-low heat. Put the soaked cashews, sugar, cocoa powder, vanilla extract, dates and chocolate chips in a high-performance blender container in the order listed. Pour in the simmering water and process for 30 seconds to 1 minute, or until completely smooth. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set.
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Serve the pudding with Cashew-Vanilla Cream spooned on top, garnished with more chocolate chips or some cocoa nibs, if desired.
Recipe Notes
Photo Credit: Annie Olivero
Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.
Photo Credit: Annie Olivero
Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.
I just got to see her show..was amazed at how easy she makes things…plant based diet is what I’m interested in now. I have to lose weight and I think for a new me this is the way to go.