Yields: 12 cups
Prep & Cooking: 20-30 mins
Setting Time: 4hrs
Tools: Food processor, silicone spatula, standard muffin tin,12 muffin casings, measuring jug, small non-stick pot, whisk, dessert spoon
With no baking and minimal cooking, this little dessert can be enjoyed during the summer months without heating up your kitchen; it’s also a cheeky indulgence for those chocolate and coconut lovers alike!
If you’re like us and do not own an ice cream maker and cannot be bothered with the D.I.Y method, nor do you want to pay for overpriced dairy free desserts with high sugar contents, than look no further. This is a really simple recipe that produces a lovely (cold, yes from the fridge or freezer!) chocolate dessert with a moderate quantity of sugar and saturated fat per serving.
Continuing from a working idea we shared with you all last December, our Vegan ‘Condensed Milk’ (which uses aquafaba!), we used this to make our lovely DF dessert we are presenting to you today. We noticed that when our ‘condensed milk’ set in the fridge it took on a pudding/custard like texture… and that was a light bulb moment that was not forgotten!
Well, some of you might know that although we are not coconut mad, we are still known to use a little coconut oil in some of our baking, on our hair and skin (well, me at least!) and anecdotally for localised gingiva inflammation. However, if you are in any way concerned about your oral health, you should always contact your dental practitioner!
Vita Coco’s Coconut Oil is 100% Raw and Organic; perfect for beauty and baking needs, including transforming dairy free desserts? Yes! Challenge accepted! So with that in mind, we knew exactly how we could expand on our ‘condensed milk’ recipe and make a delicious dessert. #vitacocoinspiration
This recipe is a little more indulgent than something we would normally make, but we are not condoning this as an everyday food item. Eating2Health means learning to moderate the frequency and portion sizes of healthy and indulgent foods that we eat, although sometimes it’s nice to have something a little rich and not too sweet to indulge in, like this chocolate dessert.
These chocolate pudding cups are dairy and gluten free, have a light coconut taste, delicious chocolate flavour and a great combination of textures. The pudding is creamy, light and smooth; the ‘raw’ base isn’t overly sweet and has a great texture from the combo of nuts and oat bran (not to mention a lovely dose of fibre!).
Some other good things to note include:
- As recipe testing is a process, getting the right quantities of ingredients first time around sometimes just doesn’t happen; initially we did not make enough ‘base’ for our pudding, so we had to double the batch. The recipe was amended but our pictures will show half the amount of ‘raw base’ in our food processor.
- If twelve puddings cups are too many, simply halve the recipe for both the base and pudding!
- If you do not fancy using maple syrup in the pudding, you could substitute it with agave, coconut sugar, unrefined golden caster sugar or some Stevia (to taste).
- If you do not have oat bran, just use some porridge oats instead. Just process the oats in a food processor until a rough flour consistency is achieved.
- The chocolate extract is optional (because it can be a bit pricey) but if you are in the market for trying it, it really amps up the overall chocolate flavour!
- If you have an allergy or prefer not to use walnuts and almonds, you can substitute them for your favourite types of nuts! If preferred, you can also process 200g of almonds instead of buying already processed ground almonds.
- We used some aquafaba from white beans, but feel free to use some chickpea liquid instead!
- If you want to enjoy this dessert frozen, you’ll have to freeze these lovelies overnight!
Happy cooking everyone! 🙂
‘Raw’ Cacao & Coconut Pudding Base
100g Walnut pieces
Chocolate Pudding Filling
20g Corn flour
Need an easy print recipe? Print here. 🙂
Prepare the ‘raw’ pudding base.
Place 120g walnuts into a food processor. Tip: If you are using whole almonds, add those too! Blend until a meal is achieved. If using, add 200g ground almonds, then 30g cacao powder, 80g oat bran, 50g coconut oil and 1 tsp chocolate extract (if using). Process the mixture, pouring in 7 tbsp maple syrup through the pouring spout as the machine is still running. Process until combined and the mixture forms a tacky and raw dough.
Line a twelve-hole muffin tin with twelve paper casings. Carefully remover the blade from the food processor. Use a silicone spatula to remove any dough stuck to the sides of the container. Roughly divide the raw dough into twelve pieces. Place one piece into each muffin casing. Press the dough (evenly) down into the base and outwards to form a little cup/saucer shape (don’t worry if it doesn’t look perfect!). Tip: It won’t cover the entire muffin casing. Place the muffin tin into the fridge until you are ready to fill the casings with the pudding.
Prepare the pudding.
Place 20g corn flour, 3g arrowroot, 60ml oat cream and 40ml DF milk into a measuring jug. Using a fork, whisk together until combined and no lumps of flour are present. Tip: This liquid will be used to thicken the pudding!
- Place 15g coconut oil into a medium, non-stick pot over a medium-low heat. Pour in ½ cup aquafaba and the remaining 40ml DF milk. Whisk together.
- When the coconut oil has melted, add 3 tbsp maple syrup and 1 tsp chocolate extract (if using). Whisk to combine.
- Add 15g cacao powder. Whisk and keep whisking until it has combined with the liquid. Once the cacao is combined, keep whisking and pour in the flour and milk mixture. Keep whisking until combined and the mixture has thickened. This will take a few minutes, so be patient. Tip: The liquid should never come to a boil but will get quite hot.
- Once thickened remove from the heat. Use a silicone spatula to wipe around the sides of the pot, bringing all the pudding back down into the base. Allow to cool for 10 mins before adding it into the muffin casings. Tip: The mixture will start to set and might form a skin, so whisk the pudding periodically to prevent this from happening; otherwise your pudding might get lumps!
Remove the muffin tin from the fridge. Add the pudding evenly among the casings; about 1 dessert spoon of pudding into each muffin casing. Tip: Use a small spoon to help spread and push the mixture evenly into the casings. Repeat until all of the casings have all been filled. Place the muffin tin into the fridge for about 4hrs. Tip: This will allow the pudding to become cold and completely set into a thick, pudding texture. **For an additional texture, appeal or flavour variation, try topping yours with: toasted coconut, dried fruits, toasted and chopped hazelnuts or peanuts or a slice of raw or roasted banana!
Tip: Refrigerate any spare puddings cups in an air tight and resealable container; consume within 5 days. Alternatively, insulate and store in an air tight and resealable container; freeze, defrost and consume within 2-4 wks (flavours may alter after this).
Enjoy cold from the fridge….
…or straight from the freezer (well, once defrosted for 30mins first!).
#SwearByIt Recipe Challenge by VitaCoco and Foodies100
This recipe is also an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com. Disclaimer: This recipe uses a product we were sent for free. All opinions (and this recipe) are our own.
What’s the best dessert or meal you’ve made using coconut oil?