Best Vegan Date Chocolate Bread Butter Pudding Recipes

VEGAN CHOCOLATE PUDDING

Vegan Chocolate Pudding image

This is a rich, decadent, and creamy vegan chocolate pudding, perfect as a family dessert or for events! This recipe uses just 7 ingredients (and no odd 'hidden' ingredients). It is dairy-free, egg-free, can be made nut-free, and refined sugar-free!

Provided by Michaela Vais

Categories Dessert

Time 10m

Number Of Ingredients 8

Ingredients

2 cups dairy-free milk ((*see notes))
3 1/2 tbsp cornstarch (or arrowroot flour)
1/4 cup coconut sugar (or sugar of choice)
4 tbsp unsweetened cocoa powder
1 pinch of salt
1 tsp vanilla extract
2 tbsp peanut butter ((*see notes))
1.75 oz dairy-free chocolate (chopped (optional))

Steps:

Watch the video in the post for easy visual instructions.In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.
Bring the mixture to a boil over medium heat, whisking frequently.
Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.
Remove from heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until the peanut butter and chocolate melted and no lumps remain.
Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!

Nutrition Facts : ServingSize 220 g, Calories 315 kcal, Carbohydrate 42 g, Protein 10 g, Fat 15 g, SaturatedFat 5 g, Fiber 5 g, Sugar 22 g

VEGAN DATE & CHOCOLATE BREAD & BUTTER PUDDING

Vegan date & chocolate bread & butter pudding image

Use soya milk to make this delicious vegan bread pudding. Dates, cinnamon and vanilla all bring sweetness, so you don't need to add lots of sugar

Provided by Katie Hiscock

Categories Dessert

Time 50m

Number Of Ingredients 11

Ingredients

3 tbsp cornflour
500ml soya milk
½ tsp ground cinnamon
½ lemon, zested
½ tbsp vanilla bean paste
2 tbsp maple or agave syrup
flavourless oil (such as vegetable oil), for the dish
6-8 slices stale vegan white bloomer, halved into triangles
4 medjool dates, pitted and finely sliced
50g vegan dark chocolate chips
plain yogurt or vegan ice cream to serve (optional)

Steps:

Mix the cornflour, soya milk, cinnamon, lemon zest, vanilla and maple syrup together in a pan and whisk until smooth. Set over a low heat and cook, whisking continuously, for 8-10 mins until the mixture has thickened slightly to a thin custard that just coats the back of a spoon.
Lightly oil roughly 20 x 25cm wide baking dish. Cut the crusts off the bread, if you like, and arrange in the dish, overlapping slightly. Stir most of the dates into the custard, then pour over the bread, pressing the bread into the mixture gently with the back of a spoon to help it absorb the liquid. Leave to soak for 15 mins.
Heat the oven to 200C/180C fan/gas 6. Scatter the chocolate chips and remaining sliced dates over the bread pudding, and bake for 20-25 mins until golden and crisp at the edges. Leave to rest for 10 mins before serving with a spoonful of vegan plain yogurt or dairy-free ice cream, if you like.

Nutrition Facts : Calories 256 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium