Vegan Chocolate Pudding Recipe Video

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!

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
TasteFeel
MethodDish
VegetarianMain Ingredient

Ingredients

 Coconut flesh1 (organic)
 Coconut water1⁄2 Cup (8 tbs)
 Cashew nuts1⁄2 Cup (8 tbs) (organic)
 Agave nectar1⁄4 Cup (4 tbs)
 Vanilla1 Teaspoon
 Sea salt1 Pinch
For hot cocoa
 Cocoa paste1 Cup (16 tbs)
 Agave nectar2 Tablespoon
 Cinammon1 Pinch
 Cayenne1 Pinch
 Coconut milk2 Tablespoon
For garnishing
 Vodka1 Ounce

Nutrition Facts

Serving size

Calories 786 Calories from Fat 469

% Daily Value*

Total Fat 56 g86.2%

Saturated Fat 38.1 g190.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 119.2 mg5%

Total Carbohydrates 84 g28%

Dietary Fiber 31.9 g127.8%

Sugars 31.8 g

Protein 21 g41.5%

Vitamin A 1.4% Vitamin C 7.2%

Calcium 12.2% Iron 66.8%

*Based on a 2000 Calorie diet

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.
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