Vegan Tiramisu Pudding Cups

CASHEWS: Add the raw cashews (1 cup) to a heat-proof bowl and cover with [hot water] by at least 1-2 inches. Soak for 20-30 minutes. Start 25m timer

COFFEE: Meanwhile, prepare the super strong coffee by adding instant coffee (1 tbsp) and hot water (1 tbsp) to a mug and stirring until dissolved.

Once the [raw cashews] are done soaking, drain them and discard the soaking water.

PUDDING: To a high-speed blender, add the soaked and drained [raw cashews] and other remaining ingredients for the pudding (canned full-fat coconut milk (0.33 cup), maple syrup (0.33 cup), vanilla extract (2 tsp), strong brewed coffee (1 tbsp), and sea salt (1 pinch)). Blend until creamy and smooth. If needed, add more canned full-fat coconut milk (1 tbsp) at a time to encourage blending (we didn’t need any), but avoid adding too much — you want the pudding to be thick.

Divide the pudding between serving glasses — we like adding ~[3-4 tbsp] per glass. It’s rich! Set in the refrigerator to chill.

GANACHE: Meanwhile, add the finely chopped vegan dark chocolate (0.33 cup) to a medium mixing bowl. To a separate glass mixing bowl, add canned full-fat coconut milk (0.33 cup) and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the [canned full-fat coconut milk] directly over the [finely chopped vegan dark chocolate]. Do not stir. Cover with a lid or a piece of aluminum foil to encourage it to melt. Let the chocolate sit, covered, for ~5 minutes to melt. Start 5m timer

After minutes (5), uncover then whisk to combine. The mixture should be entirely melted and smooth. If it’s not, heat in the microwave in 20-30 second increments until entirely smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt).

Remove the pudding glasses from the refrigerator and add a thin layer of ganache on top of each (we like ~tbsp (1) per glass), spreading with a spoon until smooth.

Transfer to the refrigerator for at least 45 minutes, until the pudding is chilled and the ganache is semi-firm to the touch. To chill faster, you can set in the freezer for ~20-25 minutes. Optionally, make it even prettier by adding cocoa powder to a fine mesh strainer and shaking gently over the dishes to add a light dusting. Start 45m timer

Enjoy chilled for best texture/flavor! Store leftovers covered in the refrigerator for up to 4-5 days.