A unique and simple dessert recipe, which can be enjoyed as a dessert or as a simple snack which will bring joy in the very first bite you take into it. And a luxury for the vegan conscious.
Ingredients
200g cooked Japanese pumpkin or any unsweetened pumpkin puree
360ml choice of plant milk (soy milk, coconut milk, etc..)
40g cashews (soaked overnight)
5 Tbsp. maple syrup
1/2-1 tsp cinnamon
1.5g agar-agar
1 tsp vanilla essence
3 Tbsp. coconut sugar
Method
1. To make the caramel, place 3 Tbsp. Coconut sugar and 1 Tbsp. Water in a small saucepan. Cook over medium-high heat. Stir frequently until the sugar is dissolved. Once you find small bubbles on the edge, keep it bubbling for 90 seconds. Keep your eyes on it as to not let it burn.
2. Immediately remove from the heat and coat the bottom of each jar or dish with about 1.5-2 tsp of the caramel. Chill them in the freezer while preparing the pudding mixture
3. In a high-speed blender, place all the ingredients except agar powder and combine well until smooth. Add more sweetener if you wish
4. Pour it in a saucepan and add agar powder and mix well. Gently bring to a boil and simmer while stirring constantly over medium heat for about 3-4 minutes or until thickened.
5. Strain the mixture and pour into the prepared jars or dish over the caramel.
Chill in the fridge and serve with whipped cream of choice.
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