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Frozen Chocolate Pudding | Recipe by GreenChef Matthew Kenney
Posted By Matthew Kenney On April 5, 2009 @ 6:00 pm In Full Recipe List,Recipes / Desserts,Recipes / Raw | 7 Comments
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
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
For the Plums:
1 cup raw agave
3 tablespoons ginger juice
2 teaspoons ground cinnamon
1/2 teaspoon ground star anise
8 plums, various sizes and colors if possible, halved, pitted, and cut into eighths
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
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
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.
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.
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