Chocolate Chestnut Pudding is a dessert you will quickly come to adore, as it has all the hallmarks of a classic winning sweet. We all, or at least most of us, love that sweet hit after a meal, many I know actually replace their meals on a regular basis with sweets, though that is a conversation for another time.
In this recipe for Chocolate Chestnut Pudding the chocolate is allowed to dictate the flavour profile, without the addition of excess added sugar. Add to this the creaminess of chestnut in season and you have a winning combination all the way.
Chocolate Chestnut Pudding
- Immersion blender
- 1 cup canned sliced chestnuts - drained
- 1/2 cup raw cashews
- 1 tbsp cocoa powder
- 4 tbsp monkfruit sweetener
- 1 tsp vanilla extract
- 4 tbsp milk of choice - such as coconut or almond milk.
- desiccated coconut, chocolate chips, berries etc.
- Soak chestnuts and cashews in boiling water for approximately 30 minutes to allow them to soften.
- Drain the water from the chestnuts and cashews.
- To a high powered blender or food processor, add the chestnuts, cashews, cocoa powder, monkfruit sweetener, vanilla extract and milk of choice.
- Blend together till very smooth and creamy.
- Divide the pudding between two glasses. Chill til ready to serve.
- Prior to serving, top the pudding with your favorite toppings such as desiccated coconut, chocolate chips and berries.
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