Vegan pudding with cacao, coconut blossom sugar and cashew nuts, made with potato starch from Stefano Vicinoadio can be prepared in 20 minutes. You make this dish with Gula Java Cacao from Amanprana. This recipe from the Belgian kitchen is delicious as Desserts, Snack & Cake and biscuit. It also fits perfectly in a Vegetarian, Gluten free, Vegan & Lactose-free diet.
Ingredients for vegan pudding with cacao, coconut blossom sugar and cashew nuts, made with potato starch
- 3/4l water
- 300 g peeled cashew nuts
- 4 à 6 tablespoons of potato starch
- 10 à 15 tablespoons mix of coconut blossom sugar with cacao (Amanprana Gula Java Cacao)
Preparation of vegan pudding with cacao, coconut blossom sugar and cashew nuts, made with potato starchPut the water, the peeled cashew nuts, the coconut blossom sugar and the cacao in a powerful blender an mash for about 8 minutes until reaching about 70°C. Add the potato starch and mix again for 8 minutes. Should the desired consistency not be reached, add 1 or 2 tablespoons of starch. Put the mixture in a dish and serve. Letting it cool in the fridge might cause the pudding to collapse. If you don't have a powerful blender, use a normal one and blend for about 10 minutes instead of 8. Put the mixture in a pan and bring it to a boil. Mix the starch with some cold water and stir until a homogeneous substance is reached. Bring to a boil a second time. Serve the pudding when still warm. For a stronger chocolate taste, add a bit more cacao to your pudding or sprinkle with extra cacao when serving. Enjoy!
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.