White Chocolate Peppermint Vegan Pudding

Creamy, sweet & indulgently rich White Chocolate Peppermint Pudding. Quick & easy to make but seriously impressive & easily made festive with the addition of some crushed candy canes!

It is so extremely easy to make. Just melt a few things, blend a few things, pour into cute little dessert glasses and allow to set. It is good to eat after a couple of hours in the fridge, but can be made up to four days in advance. It firms up a little more over time but is still meltingly rich, creamy and smooth.

Organic vegan rice cream cream for the first time and is perfect for dressing this pudding. If you can't find it, some coconut cream shake can also be used. You spray it in large quantities, each of them topped with one of my White Chocolate Candy Cane Truffles, then scattered on a number of crushed candy bars. This little extra takes it from pudding every day until the impressive dinner party dessert and the stickiness of the candy stick against soft and soft pudding is very pleasant.

Keep portions quite small, as although the peppermint cuts through the richness of the white chocolate flavour, it is still extremely indulgent, and that is coming from someone who has a very sweet tooth.

INGREDIENTS:

¾ teaspoon salt
185g | 1 cup chickpeas , cooked and drained
2 teaspoons vanilla extract
peppermint extract , to taste
110g | ½ cup sugar , (any lightish coloured granulated sugar. I used organic cane sugar – Do not use coconut sugar as it is too dark & will cover up the white chocolate flavour)
105g | ¾ cup cocoa butter (NOT coconut butter)
398-400mls | 1 can full fat coconut milk , do not use light coconut milk)

For garnish (optional)

Non-dairy cream
crushed candy canes
White Chocolate Candy Cane Truffles

INSTRUCTIONS:

Add the sugar, cocoa butter, coconut milk and salt to a small pan and heat over a very, very gentle heat until completely liqud and you can no longer see any sugar granules.
Pour into a blender, add the chickpeas and vanilla and blend until completely smooth. I use the smoothie setting on my Blendtec but if you don’t have that start low and work up to high over the course of a minute or two.
Once completely smooth, add peppermint oil or extract to taste, a tiny bit at a time.
Pour into serving glasses and refrigerate until it's pudding consistency, at least 2 -3 hours, but up to 3 – 4 days is ok.

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