Vegan chestnut pudding
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- 250 g cooked mashed chestnuts
- 500 ml of rice milk
- 50 g of coconut sugar
- 1 vanilla pudding powder
- 50 g dark chocolate
- 1.5 dl coconut whipping cream
- Mix pudding powder and sugar. From 500 ml of cold milk, take 6-8 tablespoons, put it in small bowl and mix well with the mixture of pudding and sugar. Bring to a boil, add pudding mixture, chestnut and cinnamon and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 1 to 3 minutes). When the pudding is still hot pour into cups that have been previously rinsed with water and wait until it is cooled.
- Before serving, pour the pudding with melted dark chocolate, mixed with a few tablespoons coconut cream whip the cream and the rest is used for decoration.
Petra Kavšek The Foodie http://www.petrakavsek.com/