Directions
I struggle to say no to rich and creamy chocolate desserts but I will never eat a dry baked cookie, unless it’s been crumbled into a creamy dessert. I’ve tried raw puddings in the past but never really found a recipe that was chocolatey enough or had the right texture.
My friend Christie made chocolate ganache cups and WOW! She recommended a thicker base and I immediately knew the texture of hemp hearts would be an ideal addition. I absolutely had to share.
These pudding cups are healthy, whole and natural ingredients but do yourself a favour and don’t eat more than one per day!
These pudding cups have been adapted from the The World’s Best Raw Chocolate Ganache Cake.
Steps
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1
Done
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Soak the almonds and dates for at least 1 hour (or up to 8hrs). Drain. Pit the dates. |
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2
Done
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Combine the base ingredients into a food processor and blend until it forms a dough. |
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3
Done
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Line 12 muffin cups and divide the base. Press down evenly with a clean spoon. Place in the freezer while you create the ganache filling. |
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4
Done
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Place all the filling ingredients in a food processor then blend everything until smooth. Remove the muffin tin and divide the filling. Spread evenly with a clean spoon. Place in the freezer for at least an hour (have faith - it's worth it) while you lick the bowl clean. Store in an airtight container for up to 1 month (if it lasts that long). |
