No Cook Chocolate Pudding
One of the best things I did for myself a few years ago is join a weekly Mah Jongg group. I have enjoyed getting to know these women and they graciously try all my treats! Tonight we had Danielle Walker’s No Cook Chocolate Pudding. The texture, I was told, was like a ganache and the taste is a dark chocolate. Not sweet and intense. A hit!
NO COOK CHOCOLATE PUDDING
from Danielle Walker’s, Against the Grain
Serves 4-6
INGREDIENTS
1 (13½-ounce) can full-fat coconut milk
½ cup hot water
4½ ounces pitted dates (about 18 small Deglet Noor)
½ cup raw cacao powder
¼ cup chia seeds
1 tablespoon melted coconut oil
2 teaspoons vanilla extract
¼ teaspoon sea salt
dark chocolate shavings, unsweetened coconut flakes, or fresh berries, for garnish
INSTRUCTIONS
Place all of the ingredients in a high-speed blender.
Blend until completely smooth, about 45 seconds.
Pour the pudding into serving bowls, cover, and refrigerate for at least 6 hours.
Garnish with dark chocolate shavings, unsweetened coconut flakes, or berries before serving.