Steps to Prepare Any-night-of-the-week Vegan Salted Caramel Chocolate Pudding

Vegan Salted Caramel Chocolate Pudding

Vegan Salted Caramel Chocolate Pudding is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Vegan Salted Caramel Chocolate Pudding is something which I have loved my entire life.

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegan salted caramel chocolate pudding. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan salted caramel chocolate pudding using 9 ingredients and 6 steps. Here is how you can achieve it.

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The ingredients needed to make Vegan Salted Caramel Chocolate Pudding :

  1. Get of Chocolate pudding.
  2. Prepare 1 (16 oz) of package silken tofu.
  3. Get 12 oz of dark chocolate chips or chunks.
  4. Get 1 tablespoon of sugar.
  5. Get of Salted caramel.
  6. Prepare 1 can (11.6 oz) of dairy free sweetened condensed coconut milk.
  7. Make ready 4 tablespoons of vegan butter.
  8. Take 1 teaspoon of vanilla extract.
  9. Get 1/4 teaspoon of sea salt + more to top.

Steps to make Vegan Salted Caramel Chocolate Pudding :

  1. Make the caramel first by heating all caramel ingredients over medium-low heat. Stir constantly and allow the moisture to rise in heat until it's gently bubbling. Remove from heat and continue to stir as it cools. When it's lukewarm, make the pudding..
  2. Place drained block of silken tofu in a blender and add sugar. Blend until smooth and creamy..
  3. Using a double broiler or microwave, melt chocolate in a glass bowl and stir until shiny and smooth..
  4. With the blender on medium speed, drizzle in the melted chocolate. Pause to scrape down the sides and incorporate all ingredients..
  5. Divide pudding into 8 bowls and top with caramel sauce and extra sea salt..
  6. Refrigerate to set, about 1 hour..
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