Truffle Pudding recipe
Truffle Pudding recipe

Deep Dark Chocolate Truffle Pudding

by Laura Theodore on Nov 23, 2015

Jump to Recipe
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

  1. 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.
  2. 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.
  3. Pour in the steaming hot water and process until completely smooth.
  4. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set.
  5. Serve chilled with Vegan Whipped Topping (recipe below) spooned or piped on top, if desired.

Leave a Comment