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Vegan Chocolate Pudding Recipe

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4.3 from 58 reviews

This Vegan Chocolate Pudding is a creamy, luscious dessert made from raw cashews and rich coconut milk, blended with cocoa and chocolate for a decadent two-layer mousse. Perfect for a dairy-free and vegan treat, it combines silky textures with a deep chocolate flavor and a hint of vanilla and almond extracts. The pudding requires no baking and is chilled to set, making it an easy yet impressive dessert for any occasion.

  • Total Time: 20 minutes active time plus chilling and freezing time
  • Yield: 4 servings

Ingredients

Mousse Layer

  • 1 cup raw cashews
  • 15-ounce can full fat coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 3 tablespoons sugar

Darker Chocolate Layer

  • 1/4 cup semi-sweet chocolate chips

Garnish

  • Cocoa powder, for sprinkling
  • Optional: shaved chocolate ribbons, whipped coconut cream, or vanilla ice cream

Instructions

  1. Soak the Cashews: Soak the raw cashews in hot water for at least 15 minutes, preferably for an hour, to soften them. Drain before use.
  2. Blend the Mousse Mixture: Combine the soaked cashews, full fat coconut milk, vanilla extract, almond extract, cocoa powder, salt, and sugar in a blender. Blend for about one minute until smooth. Let the mixture sit for five minutes, then blend again for another minute. Repeat blending until the texture is very smooth and slightly fluffy.
  3. Melt the Chocolate Chips: Using a double boiler, gently melt the semi-sweet chocolate chips until smooth. Remove from heat carefully.
  4. Combine Chocolate and Mousse: Add half of the blended mousse mixture to the melted chocolate and mix thoroughly. If the mousse is cold and does not blend easily, briefly return the bowl to the double boiler to warm and mix until uniform.
  5. Set the Dark Chocolate Layer: Divide the darker chocolate mixture evenly into serving cups or bowls. Freeze for 15 to 30 minutes until slightly set to make pouring the next layer easier.
  6. Assemble the Pudding: Remove the cups from the freezer and pour the remaining mousse mixture over the dark chocolate layer gently to maintain layers.
  7. Chill: Refrigerate the assembled pudding for at least one hour to allow it to fully set and chill.
  8. Add Garnishes: Before serving, sprinkle cocoa powder on top, or decorate with chocolate ribbons made from shaving a chocolate bar. Optionally, add a dollop of whipped coconut cream or a scoop of vanilla ice cream for extra indulgence.

Notes

  • Soaking the cashews longer will yield a creamier mousse texture.
  • Use full fat coconut milk for the richest flavor and consistency.
  • Be careful when melting chocolate over the double boiler to avoid overheating and seizing.
  • The pudding can be prepared a day ahead and kept refrigerated, allowing flavors to deepen.
  • For a sweeter pudding, adjust sugar to taste.
  • Optional garnishes enhance presentation and flavor but can be omitted for a simpler dessert.
  • Author: Madelynn
  • Prep Time: 15 minutes (plus 15 to 60 minutes soaking time)
  • Cook Time: 5 minutes (melting chocolate only)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-chocolate-pudding-recipe/