Blow Your Mind Amazing Chocolate Cherry Pudding Raw Recipes

RAW CHOCOLATE PUDDING

Steps:

• Puree coconut, coconut water, maple syrup, cocoa powder, agave nectar, vanilla extract, and sea salt in blender and pulse several times to chop; blend until smooth. Chill in serving containers.

BLOW-YOUR-MIND, AMAZING CHOCOLATE CHERRY PUDDING - RAW

Steps:

• Add to vitamix and blend until smooth. Be patient, dates are tough. Try not to let the blender run because it can heat up the mixture inside and then it isn't RAW anymore : >.
• Chill until ready to serve.

CHOCOLATE CHERRY BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
• In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
• Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
• Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
• Place ramekins on a baking sheet and bake for 30 minutes.
• For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

ALEX'S RAW CHOCOLATE PUDDING

Steps:

• Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.

CHERRY PUDDING

Steps:

• Preheat Oven to 350 degrees.
• Mix all but cherries together.
• Fold in cherries and pour into a 13 x 9 baking dish.
• Bake at 350 for 30 minutes until fork inserted in the center comes out clean.
• Note: You can honestly use whatever berries you have in season at the time. My great grandmother always called it cherry pudding whether she used blueberries, raspberries, strawberries or whatever was in season.

CHOCOLATE CHERRY PUDDING (LOW-CALORIE, SUGAR-FREE)

Steps:

• Combine the pudding mix and water in the bowl of an electric mixer and stir for two minutes.
• Add the pie filling and stir until combined.
• Pour into serving bowls and refrigerate for about an hour or until slightly firm.

WHITE CHOCOLATE-CHERRY BREAD PUDDING

Steps:

• Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
• Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
• Heat oven to 350 degrees F.
• In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
• Add cinnamon and nutmeg and reduce heat to simmer.
• Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
• Drain cherries and reserve the liquid.
• Butter a 9x9-inch baking pan or 8 ramekins.
• Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
• Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
• Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
• Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
• Top the bread pudding with the creme and serve warm.

RAW CHOCOLATE PUDDING

Steps:

• 1. Place the dates, figs, cocoa, nut butter (if using), vanilla, and 1 cup of water in a blender and pulse several times until the fruits begin to break down.
• 2. Blend until smooth and creamy, slowly adding water as needed for desired consistency.

FIRESIDE STEAMED CHERRY PUDDING

Steps:

• throughly grease tube mold.
• stir together breadcrumbs, 3/4 cup sugar, flour, baking powder, and salt in a large bowl.
• stir in egg yolks one at a time,
• carefully fold in 1 1/2 cups Cherry pie filling, butter, almond extract, and food color.
• Beat egg whites in another bowluntil foamy gradually add 1/4 cup sugar.
• keep beating until stiff peaks form.
• fold about 1/3 of whites into Cherry mixture.
• blend and then fold in remaining egg.
• fold in chocolate chips.
• pour batter into tube moldif top is open close with foil.
• cover mold with wax paperand tie with string.
• place a rack in a large kettlepour water to top of rack.
• heat water to boilingplace mold on rack.
• simmer about 1 1/2 hours.
• remove from heat and cool for 5 minutes.
• remove cover unmold into serving plate serve with cherry whipped cream.
• For cherry whipped cream.
• beat cream with powdered sugar in a large bowl until stiff.
• fold in remaining pie fillingand 1/2 teaspoon almond extract.