Vegan chestnut pudding
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  1. 250 g cooked mashed chestnuts
  2. 500 ml of rice milk
  3. 50 g of coconut sugar
  4. 1 vanilla pudding powder
  5. cinnamon
  6. 50 g dark chocolate
  7. 1.5 dl coconut whipping cream
  1. 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.
  2. 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