Have you tried combing blueberries and chocolate yet? It might sound a little weird, but it makes for an exquisite flavour combination.
A sweet sour tingle, followed by the aroma of fine chocolate is simply heavenly 🙂
This Dark Chocolate Pudding recipe is as always vegan, gluten-free and without refined sugar. It is fairly easy to make and it only needs 6 ingredients!
And should you like the idea of this flavour combination, you might also want to have a peak at this recipe for Blueberry Chocolate Cake.
Please note that it makes quite a rich dessert. You can actually split it into four portions, especially if it is intended to be enjoyed after a meal 🙂
For 2 large or 4 small portions you’ll need:
1 1/4 cup (310 ml) filtered water or plant-based milk
1/2 cup (70 g) dates, pitted and diced
1/2 cup (70 g) cashews
1/2 cup (50 g) FAIR-TRADE cocoa powder
2 tablespoon (20 g) corn starch (or other starch)
1 cup (approx. 130g) blueberries
1. Preheat oven to 190°C.
2. Blend all ingredients, but the blueberries, until smooth.
3. Fill the mixture into oven-proof ramekins. Gently place blueberries on top.
4. Place onto a baking tray and bake in the oven for approx. 20 minutes. Enjoy warm or cold 🙂