There are no eggs and there’s no dairy, milk or white sugar in this pudding. High in fiber, antioxidants, vitamins, and minerals, this dessert is simple to make. Served with a dollop of cream (dairy or coconut) and fresh fruit, this popular and simple dessert can be enjoyed all year round! You will love this Pot au Chocolat!
Pot au Chocolat [Vegan]
- 4 big fresh Medjool dates, pitted
- 1 1/2 cups warm water
- 3/4 cup raw cashews, softened
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon orange zest, finely grated
- 1/3 cup 100% cacao powder
- 2 tablespoons pure maple syrup
- Put the pitted dates into a small bowl and cover them with 1 1/2 cups warm water. Let the dates soak for a few minutes on the countertop to soften.
- Meanwhile, put the cashews in a microwave-proof bowl and cover them with tepid water. Cover with a lid or a plate and microwave on high heat for 3 minutes. Transfer the hot cashews into a strainer and drain all of the hot water. Rinse the cashews under cold running tap water to cool them. Transfer the softened cashews to your blender bowl.
- Add the softened dates with all of the warm water they’ve soaked in into your blender bowl. Add the orange juice and zest.
- Cover and blend for 3 minutes, gradually increasing to the highest speed. You should obtain a creamy liquid that smells divine.
- Pour into a medium-size pot on the stove-top and adjust the heat to medium-high. Stir this constantly with a wooden spoon.
- When the mixture starts to bubble and plop, reduce the heat to medium-low and mix in the cacao powder until incorporated. Then add the maple syrup. Keep stirring constantly with a wooden spoon, allowing to simmer for 5 minutes total, not longer – start timing when it first starts to bubble. If need be, adjust or lower heat. The mixture will thicken and look glossy and darker.
- Immediately, pour the hot mixture into 3 or 4 ramekins or small cups and let cool at room temperature. Then, cover and put puddings in your fridge to chill for at least 1 hour. Serve topped with cream of choice (dairy or coconut) and fresh fruit. Store puddings in fridge with a cover or foil.