With the summer comes the desire for light and delicious chilled puddings. Minimum fuss and maximum taste are a necessity as, in the warm weather, we want all of the pleasure and none of the work. This Vegan Chocolate and Hazelnut Butter Pudding ticks all the boxes. The only thing you really want to make sure of with this recipe, is that you have stored a carton of coconut cream in the fridge the night before, so that you can separate the water before whipping it.
Prep time: 10-15 minutes. Cooking time: about 3-4 minutes, plus about 2 hours cooling time.
For the Pudding:
1 carton (250ml) coconut cream
150ml vegan pouring cream (soya or oat are fine)
2 tsp vanilla extract
2 tbsp hazelnut butter
75ml maple syrup
75g unrefined sugar
4 tbsp cocoa powder
100g dark, dairy-free chocolate, broken into cubes (leave a couple of cubes aside for grating later)
For the Whipped Cream:
1 carton (250ml) coconut cream, chilled overnight and the water drained away
3 tbsp icing sugar
1 tsp vanilla extract
A couple of cubes of dark, dairy-free chocolate, grated
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Heat all of the pudding ingredients, apart from the dark chocolate, in a saucepan and simmer for 3-4 minutes, whisking almost constantly. During this time, make sure the hazelnut butter has melted and completely amalgamated into the pudding. Now take the pan off the heat and leave to cool for a minute or two, then stir in the chocolate cubes until they have fully melted.
Allow the pudding to fully cool, whisking periodically as it does so to keep it smooth. Transfer the cooled pudding into dessert dishes and then leave in the fridge for a few hours to set.
While it is setting, make the whipped cream by beating all of the whipped cream ingredients together with either a hand or electric whisk, until you get a thick, spoonable cream.
Now top each dessert with the cream and grate over the remaining dark chocolate.
Keep in the fridge until ready to eat.