Deep Dark Chocolate Truffle Pudding recipe | PBS Food

Deep Dark Chocolate Truffle Pudding

Truffle Pudding recipe

Recipe from Laura Theodore’s Vegan-Ease, © 2015 Laura Theodore, reprinted by permission


Yield: 6-8 servings



  • 1 cup raw cashews
  • 2 cups filtered or spring water
  • 3 tablespoons Sucanat or brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 4 Medjool dates, pitted and chopped
  • 1 cup vegan chocolate chips


  1. Put the cashews and 1 cup water in a small bowl. Refrigerate and let soak for 3 to 4 hours. Drain the cashews and rinse well under cold-running water. Drain and rinse again.
  2. Heat the remaining 1 cup water in a small saucepan over medium heat until steaming hot, but not boiling. Put the chilled, soaked cashews, Sucanat (or brown sugar), cocoa powder, vanilla extract, dates and chocolate chips in a blender container in the order listed.
  3. Pour in the steaming hot water and process until completely smooth.
  4. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set.
  5. Serve chilled with Vegan Whipped Topping (recipe below) spooned or piped on top, if desired.

Nutrition Info

Amount per serving, based on 8 servings: 211 Calories; 11g Fat; 6g Saturated fat; 3g Protein; 1mg Sodium; 32g Total Carbohydrate; 26g Sugars; 3g Fiber
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