Frozen Chocolate Pudding | Recipe by GreenChef Matthew Kenney
Contributing Monkie Matthew Kenney
Topics of Interest Chocolate, matthew kenney, pudding
Frozen Chocolate Pudding with cinnamon-glazed plums, chocolate basil wafers, and vanilla bean–plum syrup (raw, vegan) Recipe by GreenChef Matthew Kenney
Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney
I dare anyone not to like chocolate and plums. Is that even possible? It seems that everyone loves chocolate these days. I like to combine it with seasonal fruits, particularly stone fruits, which provide a good balance with their tartness and also a slightly nontraditional pairing.
Serves 4 to 6 people
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For the Pudding:
2 cups cashews, soaked 1–2 hours 2 cups coconut meat 1 cup water 1 1/4 cups raw agave 1 cup coconut oil 1 teaspoon vanilla extract 1/2 teaspoon sea salt 1 1/4 cups cacao powder 2 tablespoons raw carob powder |
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For the Plums:
1 cup raw agave 3 tablespoons ginger juice 2 teaspoons ground cinnamon 1/2 teaspoon ground star anise Pinch salt 8 plums, various sizes and colors if possible, halved, pitted, and cut into eighths |
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For the Wafers:
2 1/2 cups cashew flour 1 3/4 cups oat flour 1 1/2 teaspoons sea salt 1/4 cup water 1 cup maple syrup 1 cup cocoa powder 1/2 cup packed fresh basil leaves 1 tablespoon vanilla extract |
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For the Syrup:
1 cup raw agave 1 1/2 cups pitted and chopped sugar plums 1/4 teaspoon salt 1 vanilla bean, scraped 2 tablespoons vanilla extract |
To Assemble
Garnish Fresh mint sprigs.
Pudding Blend all ingredients in a Vita-Mix until completely smooth. Pour into a half sheet or low-sided baking dish and chill in freezer until firm.
Plums Blend all ingredients except plums in Vita-Mix until smooth. Toss with plums in a shallow baking dish and set aside at room temperature.
Wafers Mix flours and sea salt in a medium-size bowl. Blend the remaining ingredients in Vita-Mix until smooth. Add to flour mixture and mix well with hands. Spread very thin long rectangles on Teflex sheets and dehydrate 6 hours. Turn onto screens and dehydrate until crisp, another 8–12 hours.
Syrup Blend until smooth in Vita-Mix. Strain through a fine chinois.
Final Assembly:
Place a 3-inch ring mold in the center of a plate and scoop enough chocolate pudding into it until 2 inches high. Press top with a spoon to pack it and smooth the top. Remove ring carefully. Top with a pile of plums (they should be naturally piled on top; if some are falling, that is fine). Spoon generous amounts of the plum syrup around the plate and garnish with mint sprigs and wafers.
Facebook comments:
Congratulations! In variety is the zest for life :-)
love that you cover so many aspects of life, keeping ad open gaze and an easy format
keep on!
Ahh… this is the reason why I keep coming back to gliving, you guys are the best. Such innovative recipes!
[...] Frozen chocolate pudding with cinnamon-glazed plums, chocolate basil wafers, and vanilla bean-plum s… [...]
Another kudos and thanks sent to you Matthew for yet another gift. I’m so glad Shernell went on and on about the same things we all believe about you. It’s hard to end with one line. You are simply THE BEST! Hands Down!
Olive
Matthew You are so ispirational. Seriously this isn’t some made up nice thing to be seen in a comment box deal. I really look up to you because you work really hard and you do your own thing. I really am in love with the fact that your food doest just look good but it tastes even better, that’s important. I had raw cacao nibs in my refrigerator for months, because I had written them off however when I got your book Every Day Raw and you made that awsome Sweet Cacao Sauce with them, I keep running out of raw cacao nibs now. Plus your raw pumpkin pie is the best raw dessert, you have changed raw thanksgivings nation wide.I wish you much more success you are so appreciated because with your recipes you have allowed many to to stay raw. Ok now to these wafers,first off nobody has ever put wafer and raw together. I must try these and I know that I won’t be disopointed. Ok This is the longest comment ever so i’ll stop.