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    Home » This and That » Chocolate Pom-Rasp Pudding Parfait or Pie. Heart.

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Feb 14, 2010 · About 5 minutes to read this article. 10 Comments

    Chocolate Pom-Rasp Pudding Parfait or Pie. Heart.

    There’s one day of the year when the romantic combination of chocolate and red fruit tastes best: Valentine’s Day.

    We Heart Desserts.
    Chocolate covered strawberries, a choco-berry shake or even a chocolate-covered strawberry cake. Well now you have one more sweet silky dish to add to your chocolate meets red fruit repertoire: my Chocolate Pom-Rasp Pudding Parfait or Pie. Get creative: make a creamy no-bake pie, fill up parfait glasses complete with fluffy rice whip, or simply eat it by the spoonful with an avalanche of fresh raspberries on top.

    Guilt-Free Dessert.
    And no post-VDay guilt here! This vegan dessert is healthy – it contains heart-healthy pomegranate juice, protein-rich silken tofu and fiber/antioxidant rich raspberries. Nothing says “I love you” more than feeding your hunny something healthy – and delicious. Whip out a blender and have this bake-free dessert on your candlelit table in about an hour (that includes fridge chill time) xxoo…

    Happy Valentine’s Day Dessert (any day of the year):

    Pudding Pie or Parfait? When making this dish you have a few options in the outcome. You can pour the pudding into a graham cracker crust pie shell or you can scoop it layer by layer and build a parfait. You also have the option to adjust the thickness of your pudding. If you want a firmer pudding – keep the recipe as is. If you want a silkier yogurt-consistency pudding, add 1/4-1/2 cup more soy milk to each recipe during the boiling stage of the directions.

    Pie:

    Parfait:

    Pomegranate Juice. The recipe is heart-healthy due to the pomegranate juice, soy tofu, antioxidant-rich dark chocolate and even the fresh raspberries. Read all about pomegranate juice’s superfruit and heart-health facts here.

    Onto the Recipe…


    Pom-Rasp Pudding
    vegan

    1 package vegan Vanilla Pudding Mix
    *I use Dr. Oetker brand
    1 lb silken tofu, drained
    1/2 cup vanilla soy milk
    3/4 cup pomegranate juice
    *I use POM brand 100% pomegranate juice
    1 tsp sea salt
    1/4 cup sugar
    1 cup raw brazil nuts
    1 cup fresh raspberries, washed
    optional: 2 tbsp arrowroot powder
    *use 1 Tbsp cornstarch as a sub

    Directions:
    1. Pour cold soy milk, opt’l arrowroot powder and pudding mix into a soup pot. Whisk to blend.

    2. Turn on stove to high. Place pot over stove. Stir continuously, while liquid begins to boil and thicken.

    3. Add in pomegranate juice, salt, tofu and sugar. Reduce heat a bit and continue gently stirring so sides do not burn.

    4. Mash the tofu a good bit and when pudding mix has thickened, (this should take about 2-4 minutes) remove from heat and set aside for a few minutes to cool before blending.

    5. Transfer vanilla pudding to blender (note: it will be considerably chunky before blending). Also add in the brazil nuts and raspberries.

    6. Gently blend on low until all the ingredients have smoothed out. Always use extreme caution when blending heated ingredients.

    7. Transfer to container to set aside – and continue onto the chocolate pudding.

    Dark Chocolate Spice Pudding
    vegan

    1 package vegan Chocolate Pudding Mix
    *I use Dr. Oetker brand
    1 lb silken tofu, drained
    1/2 cup vanilla soy milk
    1 tsp sea salt
    3 Tbsp dark chocolate (about 3 big chunks or 1/4 cup of chips)
    1/2 tsp cinnamon
    a few dashes of cayenne
    optional: 2 tbsp arrowroot powder
    *use 1 Tbsp cornstarch as a sub

    Directions:
    1. Pour cold soy milk, opt’l arrowroot powder and pudding mix into a soup pot. Whisk to blend.

    2. Turn on stove to high. Place pot over stove. Stir continuously, while liquid begins to boil and thicken.

    3. Add in salt, tofu, spices and chocolate. Reduce heat a bit and continue gently stirring so sides do not burn.

    4. Mash the tofu a good bit and when pudding mix has thickened, (this should take about 2-4 minutes) remove from heat and set aside for a few minutes to cool before blending.

    5. Transfer chocolate pudding to blender (note: it will be considerably chunky before blending).

    6. Gently blend on low until all the ingredients have smoothed out. Scrape sides well. Always use extreme caution when blending heated ingredients.

    7. Begin building your parfaits or pie. Pour vanilla and chocolate puddings into dishes however you’d like. Smaller amounts of pudding (such as a tall glasses parfait) will chill more quickly than larger containers (such as a pie shell). Use fresh berries and rice whip to complete your presentation. A dash of cinnamon or cayenne on top is also nice

    8. Allow to chill for at least 30 minute before serving. Overnight is best.

    Enjoy! xxoo


    Amount Note: This recipe contains two pudding recipes. One for the Pom-Rasp Pudding and one for the dark chocolate spice pudding. Each recipe makes about 4 cups of pudding – so you will have leftovers I’m sure. But that’s OK! Just store in fridge and eat within a few days. You can also halve the recipes if you want a smaller portion prepared.

    Ingredients Note: You will need, in addition to the recipe ingredients below, a graham cracker pie shell (if doing a pie), some fresh berries for garnishing, and also some optional rice whip.





    « Fresh Papaya Juice. Tropical Juices. Part 2.
    My AM Sunrise Juice. »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    Reader Interactions

    Comments

    1. Anonymous says

      February 17, 2010 at 12:56 pm

      i'm the author of the first comment. i'm using firefox 3.5.7 on a pc.

      Reply
    2. m3 real card says

      February 16, 2010 at 5:19 am

      Looks amazing! Thanks for such mouth watering recipe. I will make it soon.

      Reply
    3. AMJ217 says

      February 15, 2010 at 7:35 pm

      Wow, everything looks so yummy! I love raspberries paired with chocolate! It's a perfect combo!

      PS I am using IE7 and your blog looks fine over here.

      http://vegetarianbuckeye.blogspot.com/

      Reply
    4. Kathy says

      February 15, 2010 at 5:34 pm

      Wizzy…thanks..what OS? Mac or PC?

      much appreciated… k

      Reply
    5. WizzyTheStick says

      February 15, 2010 at 3:19 pm

      Same problem as anonymous. I am using FF 3.6

      Reply
    6. Michal says

      February 15, 2010 at 2:48 am

      That looks gorgeous! 🙂

      Reply
    7. Ricki says

      February 15, 2010 at 2:07 am

      Sounds just perfect! And that heart in the middle of the pie is just too adorable. 😉 Happy V-Day!

      Reply
    8. KathyR (Older/Better) says

      February 14, 2010 at 11:04 pm

      I LOVE the pie with the heart! That does it. I'm going downstairs to make dessert. I don't know what, but some kind of dessert!

      Reply
    9. Kathy says

      February 14, 2010 at 10:26 pm

      what browser are you looking in? Safari and Firefox are working for me.

      thanks for the info though, I'll check it out.

      k

      Reply
    10. Anonymous says

      February 14, 2010 at 9:57 pm

      i just wanted to let you know that the formatting of your blog is broken – the first post appears more than half way down the page, rather than at the top.
      otherwise, keep writing! 🙂

      Reply

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