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Vegan Cacao Pudding

Vegan Cacao Pudding

Ingredients

  • 75g Creation Cacao
  • 1 Butternut pumpkin
  • 4 tablespoons maple syrup
  • 50 grams of raw hazelnuts with skin or toasted
  • 1 splash of vanilla essence
  • 1 glass of water or a vegetable milk of your choice
  • 1 pinch of salt
  • Water or non-dairy milk (optional)

Utensils

  • Knife
  • Fork
  • Microwave or Oven
  • Roasting plate with lid
  • Blender
  • Colander
  • Glass jar

Preparation

Wash the outside of the pumpkin, cut it into large slices and remove the seeds with a spoon.

Place the pumpkin slices on a microwave-safe plate and wrap tightly with plastic wrap. Put it in the microwave and roast the pumpkin for about 10 minutes until it is well cooked. Watch the last few minutes so you don't overcook it and check if it needs more or less minutes in the microwave.

You can also roast the pumpkin in the oven at 200ºC for about 30 minutes or so, or steam or boil it, this will increase preparation time.

Trick: Make sure the plate is well closed so that the water vapor does not come out of the vegetables when they are roasted in the microwave.

Meanwhile combine the cacao, hazelnuts and pinch of salt and mix together.

Put these ingredients in an electric blender and chop them well. Don't worry if there are a few pieces of hazelnut left unchopped because we're going to grind/blend them up with the rest of the ingredients later.

Once the pumpkin is roasted, remove the skin with the help of a knife and a fork (you will see that if it is well cooked it comes out perfectly) and place it in a colander so that it drains a little because, having been steamed, it will surely It will have released quite a bit of water.

Pour the pieces into a blender or food processor and puree the vegetables until you get a puree consistency.

Add the dry ingredients of the recipe and, if you wish, a little water or non-dairy milk so that it blends well.

Blend the homemade vegan Cacao cream well until you get the desired texture and add a few drops of vanilla essence and maple syrup to sweeten it (to taste) and give its aroma a special touch. Beat well again.

Store the Vegan Pumpkin Cacao Cream in a glass jar in the fridge or fridge to keep it well and take it out to spread whenever and wherever you want.

Notes

You can use other nuts if you prefer, such as almonds, peanuts, etc... You can use other ingredients to sweeten such as dates, agave syrup, honey, stevia, etc...

A wonder of vegan cocoa cream to eat it as is or spread with whatever you like the most! For example, with some toast, or some crepes, or with fruit, etc.

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