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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

Pinch salt

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


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.


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