The chilli chocolate pudding is a love affair to beat all the epic love sagas you have ever heard or seen. It has all the drama (that’s the chilli in it), all the emotion (that’s the chocolate in it) and all the feels you’ll ever need.
Author: Natasha Minocha
3/4cupCashewnuts, soaked overnight
1cupAlmond milkYou can use any milk ( full fat) or Cream
1/3cupMaple syrup/ HoneyYou may need more
1tspChilli powderYou can add more if you like
1/3cupDairy free chocolate or Dark chocolate (70%)
Crushed chocolate covered coffee beans, chilli flakes, sea salt
Drain and rinse the soaked cashews.
Blend the cashews, cocoa powder, almond milk, maple syrup, chilli powder and sea salt in your blender or food processor.
Soak agar agar in 1 tbsp water for a couple of minutes. Heat the mixture, just until its warm.
To the food processor, add the agar agar mixture and the melted chocolate.
Blend till well combined and smooth. Taste and adjust for sweetness. At this point, you can add some more chilli powder, if you want a spicier flavour.
Pour into your glasses or dessert bowls. Tap slightly on the counter to flatten the tops. refrigerate overnight or at least 6-8 hours.