Yesterday was the first day of fall and it’s got me in the mood for some harvesty recipes!
Fall is my favourite season. I love the cooler weather, the knitwear, scarves, parkas, warm beverages… and all that comes with this season. I particularly enjoy making harvest inspired meals and desserts! Today I’ve got the last of my series of all-vegan inspired recipes from Michael Abramson of YamChops, and it’s a great one to compliment the upcoming Thanksgiving season!
Today’s vegan recipe is: Cauliflower Chocolate Pudding
Cauliflower makes a great substitute and a great base for consistency. The best part is, it can be sourced from local harvests. Cauliflower has been rising in popularity because of its versatility and nutritional value. What I love about this dessert is that it’s healthy, and it takes cauliflower to new heights, by using it to create something entirely unexpected: a sugar-free, super chocolatey, after-dinner treat.
I personally love following dinner with a piece of dark chocolate.
Serves: 6 people
Prep time: 20 minutes
Difficulty Level: Intermediate
Chef: Michael Abramson, YamChops
- 3 cups (385 g) Cauliflower, divided
- 1 cup and ¼ cup Almond Milk
- 1/3 cup Cocoa powder
- 10 Medjool dates
- 1 tbsp PC® 100% Pure Medium Maple Syrup
- 1 tsp PC® Pure Vanilla Extract
- Wash cauliflower and break into small florets.
- Steam cauliflower until very tender and easily pierced with a skewer.
- Pit dates.
- Add dates and steamed cauliflower to a high-speed blender along with one cup of almond milk, maple syrup and vanilla.
- Blend until very smooth. Thin to desired consistency with remaining ¼ cup almond milk.
- Cover tightly and refrigerate until ready to serve. The pudding will thicken slightly in the refrigerator.
TIP: Cauliflower Chocolate Pudding may be kept covered in refrigerator for 3 days.
Suggested accompaniment: A big spoon 🙂
Nick Joly | Inspired by Nick