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Vegan Chocolate Pudding

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Giselle Achecar whips up a vegan chocolate pudding for her new food pyramid - chocolate and fruit with a splash of Vodka... Bonus treat: Doré Damelin opens a coconut with a butcher knife!
Ingredients
  Coconut flesh 1 (organic)
  Coconut water 1⁄2 Cup (8 tbs)
  Cashew nuts 1⁄2 Cup (8 tbs) (organic)
  Agave nectar 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  Sea salt 1 Pinch
For hot cocoa
  Cocoa paste 1 Cup (16 tbs)
  Agave nectar 2 Tablespoon
  Cinammon 1 Pinch
  Cayenne 1 Pinch
  Coconut milk 2 Tablespoon
For garnishing
  Vodka 1 Ounce
Directions

MAKING
1. For making Coconut pudding – scrape out the flesh from the coconut in a blending jar.
2. Add in cashew nuts, agave nectar, vanilla and sea salt. Blend for a few minutes. Set aside.
3. For making hot cocoa – in a double boiler melt cocoa paste.
4. Add in agave nectar, vanilla, sea salt, cinnamon, cayenne and coconut milk. Incorporate all the ingredients well.

SERVING
5. In a mug pour coconut mixture and splash vodka and serve.
6. Pour hot cocoa in a bowl and serve with your favorite fruits.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Fusion
Course: 
Dessert
Taste: 
Sweet
Feel: 
Creamy
Method: 
Blending
Dish: 
Pudding
Ingredient: 
Thai Coconut
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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