chocolate pudding bars {Dairy Free}

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Valentine’s Day is right around the corner and while it is mostly a made up Holiday, it is a perfect excuse to eat chocolate and celebrate love. I will tell you a secret about this recipe. I used a cookie recipe I first put on the Blog, years ago and have been waiting to use it in a different way. This was my chance, and I think it was a homerun. I paired it with my simple chocolate Pudding recipe and It is a marriage made in chocolate heaven.

I put these bars together yesterday and had to store them quickly because we had to run out the door for a basketball game. The lighting game for pictures during the Winter is frustrating, so it was the best decision or else they would have been eaten them up instantly!

I am going to be honest and I’m not exaggerating at all when I say, I gave a piece to my son tonight, with a big dollop of coconut crean and he said “Mom, this is an elegant dessert” I think thats a big compliment, but you can make it and let me know what you think.

I made a double batch of the pudding, so I have extra, all week long. You will want to keep this recipe close, it is versatile to use in different ways, but my favorite is straight up pudding on a spoon.

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For the crust

  • 3/4 cup raw cashews

  • 1/2 cup raw almonds

  • 1/2 cup raw walnuts

  • 1/4 cup + 1 Tbs. almond butter (choose one with no sugar or added ingredients)

  • 1/4 cup pure maple syrup

Directions

  • In a food processor, combine all nuts and blend until sand like consistency.

  • Put nut mixture in a bowl.

  • Add almond butter and maple syrup. I've tried heating this mixture in a saucepan and it makes it easier to pour over nuts but it is not a necessary step.

  • Combine all ingredients until nut mixture is fully coated

  • Transfer nut mixture to a parchment lined 8x8 square baking pan, press mixture into the bottom of the pan in an even layer, about 1/2 inch thick

  • Place in a 300°F oven for 20 minutes.

  • Let cool completely before adding pudding

  • Cover and cool until pudding is set (overnight is best)

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This crust would work well for any tart dessert or as a substitution for a graham craker crust. Next time I make this recipe KEY LIME TARTS I would swap out the crust for something different.

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Recipe for pudding

2 tablespoons coconut oil

1 teaspoon vanilla

1 1/2 heaping tablespoons of arrowroot powder. (This is a thickener like cornstarch. Cornstarch can be used instead)

1 1/2 cups semisweet chocolate chips (EnjoyLife brand)

2 Tbs. cup pure maple syrup

1/4 teaspoon salt

2 tablespoons unsweetened cocoa powder (Anthony’s)

2 large egg yolks

1 1/2 cups of full fat coconut milk (Unsweetened organic by Native Forest)

Directions

  • In a bowl, place coconut oil, chocolate, and vanilla and set aside.

  • In a sauce pan, off the heat, mix together the arrowroot powder,cocoa and salt.

  • Whisk in 1/4 the amount of coconut milk until mixture is smooth with no lumps. Repeat with another 1/4 of coconut milk, then add egg yolks.

  • Over medium heat, gradually whisk in remaining coconut milk.

  • Bring mixture to a light boil, whisking constantly as it thickens.

  • Remove pan from heat and pour in the mixture of chocolate chips, butter and vanilla. combine until smooth. Pour mixture over crust and refrigerate 3-4 hours or overnight

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Keep bars covered and refrigerated. Serve with berry compote or coconut cream.

HAPPY VALENTINES
XXXOOO