Vegan Layered Chocolate Pudding
A layered chocolate pudding made from silken tofu and chocolate, with home made caramel sauce
Servings 2 dessert pots
Calories 603kcal
Ingredients
For the Caramel
- 200 g (1 cup) White Sugar
- 50 mL Water
- 90 g (1/2 cup) Coconut Cream
- 30 g (2 tbsp) Vegan Block Butter
- 1 pinch Sea Salt
For the Chocolate Pudding
- 300 g Silken Tofu
- 100 g Dark Chocolate, Melted
- 15 g (1 tbsp) Sugar
To Serve
- Vegan Squirty Cream or Whipped Cream (optional)
- Drizzle Caramel
Instructions
Caramel Sauce
- Heat the sugar and water in a pan until the suagr has dissolved in the water. Do not stir once the sugar has dissolved. Keep heating on low until it turns golden
- Carefully add the coconut cream, whisking as you go
- Cook for a further minute or two before removing from the heat.
- Add the butter and salt and stir well.
- Add a layer of caramel to the bottom of your serving glasses and refridgerate. Save the remainder in an air-tight container
Chocolate Pudding
- Melt the chocolate using your preferred method
- Add to a blender with the tofu and sugar
- Blend until smooth
- Spoon over the caramel in your serving glasses
- Refridgerate for a few hours until it's set.
To Serve
- Before serving, add a good dollop of vegan squirty cream or whipped cream
- Top with an extra drizzle of caramel, shaved caramel, chopped hazelnuts. or whatever other toppings you have on hand.