Update: Happy to announce that Corrine is the winner of a copy of Vegan for Everyone!
There’s just something about chcolate pudding that’s instantly comforting. Simple and delicious, it brings us back to a childhood afternoon, but it can also be dressed up for a fancy dinner party. And that is one of the things that Laura Theodore has done in her newcookbook, Vegan for Everyone, bringing together over 160 family-friendly recipes that range from simple and delicious to knock-their-socks off party-worthy creations.
This spin on regular chocolate pudding is not only incredibly delicious, it only takes a few minutes of hands-on time to prepare. There are so many more recipes that I can’t wait to make, from the Greek-ish Pizza to the Peachy Date-Nut Bars and the Mad Mocha Marbled Mousse Pie. There are full color photos for nearly every recipe that will inspire you to make them all!I’m sharing the recipe for the Deep Dark Chocolate Truffle Pudding today, but first there’s a cookbook to giveaway! To win a copy of Laura’s Vegan for Everyone cookbook, tell us in the comments about your favorite (vegan) comfort food. (US residents only this time – sorry international friends!) Post by Sunday, April 12 at midnight PT and I’ll update this post with the winner on Monday. I can’t wait to hear everyone’s favorites!
Deep Dark Chocolate Truffle Pudding
MAKES 6 TO 8 SERVINGS
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.
- 1/2 cup chopped raw cashews
- 1/2 cup water, divided
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 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
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.
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.
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.
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.
Serve the pudding with Cashew-Vanilla Cream spooned on top, garnished with more chocolate chips or some cocoa nibs, if desired.
Photo Credit: Annie Olivero unrefinedvegan.com
Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.