Enjoy the rich and creamy vegan chocolate hazelnut pudding with date caramel sauce and airy coconut whip on top. This dessert is a rich treat that can be served at any time, and it's made from only plants!
Ingredients: 1 cup hazelnuts, soaked and peeled. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 cup dates, pitted and soaked. 1/4 cup water. 1 can 14 oz coconut cream, chilled overnight. 2 tbsp powdered sugar. 1/2 tsp vanilla extract.
Instructions: In a food processor, blend soaked and peeled hazelnuts until finely ground. Add cocoa powder, maple syrup, almond milk, and vanilla extract to the hazelnut mixture. Blend until smooth and creamy. Transfer the pudding mixture into serving cups. In a blender, blend soaked dates with water until a smooth caramel-like consistency forms. Drizzle the date caramel sauce over the pudding. Open the chilled coconut cream can and scoop out the solid cream into a mixing bowl, leaving the liquid behind. Add powdered sugar and vanilla extract to the coconut cream. Whip until light and fluffy. Top the pudding with coconut whip. Serve immediately or chill in the refrigerator until ready to serve.
Prep Time: 20 minutes
Cook Time: 0 minutes
adam kerbel
