Recipe: Chocolate Cashew Cream Pudding
This delicious pudding is an amazing desert option for a diverse dinner audience!
This chocolate cashew cream pudding with raspberry compote and coconut cream is so easy to make and wows people every time. I pull this out and make it for dinner parties much to the delight of our guests.
I will note here, you need to soak your cashews in advance (i.e: throw your cashews in to a bowl with filtered water while your kettle boils in the morning and then use in the evening).
RECIPE NOTES:
Serves 6 - takes 30 minutes to make.
You will need a blender or food processor that can process nuts for this recipes
This recipe uses cashews to create the cream base, you will need to soak your cashews in advance
The cashew cream in this recipe can be stored! Simply pour the cream into a container, cover, and refrigerate for for up to three days or freeze for up to two months!
The chocolate cashew pudding base of this recipe originates from the excellent book Vegan Chocolate by Fran Costigan
I like to serve with fresh or macerated berries if the season is right, but it’s also excellent plain!
Ingredients
2 tbsp / 12 grams dutch-process cocoa powder sifted
2 tbsp / 26 grams organic granulated sugar
2 ounces / 57 grams dark chocolate 60-70%, finely chopped, or use vegan chocolate chips for a sweeter pudding
1 tsp / 5 mL pure vanilla extract
For the basic thick cashew cream:
5 ounces about 1 cup / 142 grams whole raw cashews, rinsed and soaked 3-4 hours, or overnight
2/3 cup / 160 mL water at room temperature
1/4 cup / 60 mL agave or maple syrup
1 tsp / 5 mL vanilla extract
1/4 tsp agar agar
Method
Prepare the cashew cream. Drain the cashews in a strainer. Put the rinsed nuts into a blender and add the water, agave or maple syrup, and vanilla. Blend, starting on low, and quickly increase the speed to high. Blend for about one minute, or until the cream is perfectly smooth. Push any unblended pieces of cashew down into the cream and blend for one minute longer.
Add the agar agar directly into the cream, making sure it doesn't land on the sides of the container. Blend on low for 30 seconds, then increase the speed to high and blend for 1 minute.
In a small saucepan, heat the cashew cream gently over low heat until it's just warm to the touch. Add the cocoa powder and sugar, and stir until dissolved. Remove the saucepan from heat.
Add the chocolate and the vanilla and stir until the chocolate is melted.
Spoon the warm pudding into small dishes and serve immediately, garnished with some chocolate shavings. The pudding can be made ahead and refrigerated in a covered container for up to three days. It tastes good chilled or at room temperature.
Feeling inspired? Let me know if you make this delicious dish! Send a picture of your chocolate cashew cream pudding or tag me on instagram with your creation @_annie_johns_ to go in to the draw to win a free private lesson 💖
