If there was ever a girl that love coffee and chocolate together, it’s this one.
Coffee is the cornerstone of my world. I am an unapologetic addict. And chocolate… well, let’s just say there are very few days that don’t end with a piece of really good quality, dark chocolate.
A few weeks back, I was in the Okanagan, and spent an afternoon exploring some of the wineries on the Naramata Bench. I have been a big fan of Legend Distilling for a few months now (remember the Smoked Rosemary Gin?), so I was really excited to visit their distillery in person.
It’s totes adorbs. We were there in March, and the weather was miserable, but I’d love to go back in the summer and hang on their patio and drink G&Ts.
While we were there, we did a tasting of a few of their different spirits, and the one that got my full attention was the Blasted Brew. It’s a coffee liquor. I’m still working on cocktail ideas to make with it, but in the mean time, I’ve been incorporating it into desserts; cakes, brownies, and yes, this vegan mocha pudding.
Maybe I can’t even call this “mocha?” I mean mocha implies a mixture of coffee and chocolate and this pudding has two distinct layers; one chocolate and one coffee. It’s crowned with a sweetened cloud of whipped aquafaba, and it’s oh so awesome.
So if you like your desserts a little sweet, a little bitter and a lot chocolate and coffee (like me!), this one is for you.
Mocha Pudding Parfait #Vegan
- 1/2 cup cashews
- 1/2 cup sugar (divided)
- 1/4 cup cornstarch (divided)
- 2 tbsp cacao powder
- 2 tbsp Blasted Brew or strong espresso
- pinch of salt
- 3 tbsp aquafaba
- 2 tbsp sugar
- 1/4 tsp cream of tartar
- The night before, place the cashews in a 500-ml mason jar, and fill with water. Screw on the top and allow to sit overnight to soak on the counter.
- The next day, drain the water off of the cashews, then add them to your blender along with 2 cups of fresh water. Blend well on highest speed for about 1-2 minutes. Strain into a pitcher.
- On the stove, place 1 cup cashew milk, 2 tbsp cornstarch, 1/4 cup sugar and 2 tbsp cacao powder along with a pinch of salt. Whisk well, then turn on the heat to medium-low. Bring up to a boil, but don’t allow to boil. The pudding will thicken. Divide the pudding between two glass containers: you could use wide-mouthed 250 ml mason jars, glasses or martini glasses. Place in the fridge and allow to set up for about an hour.
- On the stove, place 1 cup cashew milk, 2 tbsp cornstarch, 1/4 cup sugar and 2 tbsp blasted brew or espresso. Whisk well, then turn on the heat to medium-low. Bring up to a boil, but don’t allow to boil. The pudding will thicken. Pour pudding over the set chocolate layer, cover, and return to the fridge for at least an hour.
- In the bowl of your mixer, place the aquafaba, 2 tbsp sugar and the cream of tartar. Whip at highest speed for about 6-10 minutes until soft peaks form. Garnish puddings with a dollop of whipped aquafaba and chocolate covered coffee beans or grated dark chocolate.