Deep Dark Chocolate Truffle Pudding
by Laura Theodore on Nov 23, 2015
Recipe from Laura Theodore’s Vegan-Ease, © 2015 Laura Theodore, reprinted by permission
- Servings
- 6-8 servings
- Course
- Dessert
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 soak for 3 to 4 hours. Drain the cashews and rinse well under cold-running water. Drain and rinse again.
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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 (or brown sugar), cocoa powder, vanilla extract, dates and chocolate chips in a blender container in the order listed.
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Pour in the steaming hot water and process until completely smooth.
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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 chilled with Vegan Whipped Topping (recipe below) spooned or piped on top, if desired.