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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 Time5 minutes
Cook Time2 minutes
Refrigeration Time4 hours
Total Time4 hours 7 minutes
Course: Dessert
Keyword: Deep dark chocolate truffle pudding
Servings: 4 Servings
Calories: 646kcal
Author: Laura Theodore

Ingredients

Cashew Vanilla Cream

  • ½ cup chopped raw cashews
  • ½ cup water divided
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract

Pudding

  • 1 cup chopped raw cashews
  • 1 ¾ cup water divided
  • 3 tbsp vegan brown sugar or cane sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 4 Medjool dates pitted and chopped
  • 1 cup vegan dark chocolate chips plus more for garnish

Instructions

  • 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.

Notes

Photo Credit: Annie Olivero unrefinedvegan.com
Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission. 

Nutrition

Calories: 646kcal | Carbohydrates: 75g | Protein: 13g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 813mg | Fiber: 5g | Sugar: 49g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 4mg