Good morning here me will give you a recipe vegan salted caramel chocolate pudding which is appetizing The way making it is very easy. You just need to be careful to get results from vegan salted caramel chocolate pudding which has aroma and taste that can evoke our tastes.

So that the result of vegan salted caramel chocolate pudding, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare vegan salted caramel chocolate pudding the delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings required for prepare

1. Take Chocolate pudding
2. Prepare 1 (16 oz) package silken tofu
3. Prepare 12 oz dark chocolate chips or chunks
4. Take 1 tablespoon sugar
5. Prepare Salted caramel
6. Take 1 can (11.6 oz) dairy free sweetened condensed coconut milk
7. Prepare 4 tablespoons vegan butter
8. Take 1 teaspoon vanilla extract
9. Prepare 1/4 teaspoon sea salt + more to top

Using a small whisk, beat well until fully combined and a caramel like texture forms. Let that come to a boil, then drop the heat to low, allowing it to simmer energetically. Keep stirring constantly until your mixture begins to both thicken and darken. Place two teaspoons of salted caramel sauce into the bottom of each ramekin, then place in the 'fridge to chill while you prepare the chocolate.

Step by step to make Vegan Salted Caramel Chocolate Pudding:

1. Make the caramel first by heating all caramel ingredients over medium-low heat. Stir constantly and allow the moisture to rise in heat until it's gently bubbling. Remove from heat and continue to stir as it cools. When it's lukewarm, make the pudding.
2. Place drained block of silken tofu in a blender and add sugar. Blend until smooth and creamy.
3. Using a double broiler or microwave, melt chocolate in a glass bowl and stir until shiny and smooth.
4. With the blender on medium speed, drizzle in the melted chocolate. Pause to scrape down the sides and incorporate all ingredients.
5. Divide pudding into 8 bowls and top with caramel sauce and extra sea salt.
6. Refrigerate to set, about 1 hour.
7. Done and ready to serve!

Melt the chocolate and 'butter' in a heavy-based pan over a medium-low heat. Once melted, remove from the heat, slowly add the coconut milk, and whisk together to get a smooth, glossy chocolate sauce. For the salted caramel sauce Place sugar and coconut milk in a heavy-based saucepan. Stirring or whisking continuously, bring to the boil on a medium heat. Once boiled, turn down the heat.

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