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Vegan Tiramisu Pudding Cups Recipe

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4.3 from 3 reviews

This Vegan Tiramisu Pudding Cups recipe combines creamy cashew-based pudding with rich vegan dark chocolate ganache to create a delightful plant-based twist on the classic Italian dessert. Made with soaked cashews, coconut milk, maple syrup, and infused with strong coffee and vanilla, these pudding cups are easy to prepare, dairy-free, and perfect for a chilled treat that is both indulgent and wholesome.

  • Total Time: 1 hour 30 minutes
  • Yield: 5 servings

Ingredients

Pudding

  • 1 cup raw cashews
  • 1/3 cup canned full-fat coconut milk
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1 Tbsp instant coffee
  • 1 Tbsp hot water
  • 1 Tbsp strong brewed coffee (from step 2)
  • 1 pinch sea salt

Ganache

  • 1/3 cup finely chopped vegan dark chocolate (e.g., 72% dark chocolate or vegan dark chocolate chips)
  • 1/3 cup canned full-fat coconut milk

Instructions

  1. Soak Cashews: Place the raw cashews in a heat-proof bowl and cover with hot water by 1-2 inches. Let them soak for 20-30 minutes to soften for blending.
  2. Prepare Strong Coffee: In a mug, dissolve 1 tablespoon of instant coffee in 1 tablespoon of hot water, stirring well to create a strong brewed coffee base.
  3. Drain Cashews: After soaking, drain the cashews and discard the soaking water to remove any bitterness.
  4. Make Pudding: Combine the soaked cashews, 1/3 cup coconut milk, maple syrup, vanilla extract, strong brewed coffee, and a pinch of sea salt in a high-speed blender. Blend until completely smooth and creamy. Add more coconut milk one tablespoon at a time if needed to help blending, but keep the pudding thick.
  5. Divide Pudding: Spoon approximately 3-4 tablespoons of the pudding into shallow, wide dessert glasses. Place the glasses in the refrigerator to chill while preparing the ganache.
  6. Prepare Ganache: Put the chopped vegan dark chocolate in a medium bowl. Heat 1/3 cup coconut milk in a microwave or on the stovetop until hot but not boiling. Pour the hot coconut milk over the chopped chocolate without stirring and cover the bowl to let the chocolate melt for about 5 minutes.
  7. Whisk Ganache: After 5 minutes, remove the cover and whisk the mixture until smooth and fully melted. If chunks remain, gently reheat in 20-30 second intervals or use a double boiler until perfectly smooth.
  8. Assemble Cups: Remove the pudding glasses from the refrigerator and spread a thin layer (~1 tablespoon) of ganache over each pudding layer, smoothing it with a spoon.
  9. Chill to Set: Return the cups to the refrigerator for at least 45 minutes to allow the pudding to chill and the ganache to become semi-firm. For faster chilling, place in the freezer for 20-25 minutes. Optionally, dust cocoa powder over the top using a fine mesh strainer before serving.
  10. Serve and Store: Enjoy the tiramisu pudding chilled for the best texture and flavor. Store any leftovers covered in the refrigerator for up to 4-5 days.

Notes

  • Be sure to soak cashews adequately to achieve a creamy texture without graininess.
  • The pudding is rich; adjust the portion size as desired.
  • For a more intense coffee flavor, you can increase the amount of instant coffee slightly.
  • Use canned full-fat coconut milk for best creaminess and texture in both pudding and ganache.
  • To melt chocolate, avoid overheating as it can seize; melt gently with coconut milk.
  • The recipe can be made ahead and refrigerated, making it perfect for entertaining.
  • For an extra decorative touch, dust with cocoa powder just before serving.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: Vegan, Italian-inspired
  • Diet: Vegan

Find it online: https://recipesvibe.com/vegan-tiramisu-pudding-cups-recipe/