March 1, 2021

Deep Dark Chocolate Truffle Pudding

truffle pudding feature

The title of this recipe says it all. Wow your guests with a chocolate truffle 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.

Deep Dark Chocolate Truffle Pudding

Deep Dark Chocolate Truffle Pudding square

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 Time 10 minutes
Cook Time 10 minutes

Yield 8 servings
Author Laura Theodore

Ingredients

Cashew-Vanilla Cream

  • ½ cup chopped raw cashews
  • 1/2 cup water divided
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract

Pudding

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve the pudding with Cashew-Vanilla Cream spooned on top, garnished with more chocolate chips or some cocoa nibs, if desired.

Recipe Notes

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

Deep Dark Chocolate Truffle Pudding

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

Wow your guests with a deep dark chocolate truffle pudding that tastes so decadent, they will not believe it’s totally soy free, gluten free and vegan!

About Laura Theodore

Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, award-winning cookbook author and recording artist. She is co-creator and hot of the highly successful Jazzy Vegetarian cooking series on national public television. The series is recipient of the Taste Award for Best Health and Fitness Television Program (Food and Diet) and was inducted into the Taste Hall of Fame. Laura is author of five cookbooks including her highly anticipated, March 2020 release; Vegan for Everyone: 160 Family Friendly Recipes with a Delicious Modern Twist and her 2018 book, Jazzy Vegetarian’s Deliciously Vegan, won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. in addition, Laura is host of the weekly Jazzy Vegetarian Podcast on Unity Radio.

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