MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Pudding Parfaits
Categories: Desserts
Yield: 4 Servings

MMMMM--------------------------PARFAITS-------------------------------
1 c Semisweet chocolate chips
1/2 c Maple syrup
1 1/2 c Cashew Cream -OR-
16 oz Pkg soft silken tofu;
- drained
1 ts Vanilla extract
1 c Creamy Whipped Topping
1/2 c Almonds or other nuts;
-toasted; chopped
4 Fresh strawberriess;
- hulled -OR-
4 Fresh raspberries
- (optional)
MMMMM-------------------CREAMY WHIPPED TOPPING------------------------
1 c Raw cashews; soaked for at
- least 3 hours or up to
- overnight, then drained
1/2 c Almond milk
1/4 c Confectioners' sugar
1/2 ts Vanilla extract

Parfaits:

Place the chocolate chips and maple syrup in the top half of a double
boier and heat over simmering water until chocolate is melted,
stirring to bend. Set aside to cool.

Place the cashew cream and vanilla in a blender or food processor and
process until smooth. Add the chocolate mixture and process until
smooth and well combined.

Spoon a small amount of the pudding into 4 individual parfait
glasses. Top with a small amount of the whipped topping, and sprinkly
lightly with nuts. Repeat the process until the glasses are ful,
ending with the chopped nuts. Cover tightly with plastic wrap and
refrigerate for at least 2 hours before serving.

When ready to serve, top each serving with a fresh berry, if desired.

Creamy Whipped Topping:

Place the soaked and drained cashews in a high-speed blender and
process to a paste. Add the almond milk, sugar, and vanilla, and
process until completely smooth and creamy. Use immediately or
transfer to a bowl, cover, and refrigerate until needed. Properly
stored, it will keep for up to 3 days in the refrigerator.

Yield: 1-1/4 Cups

Recipe by Vegan Planet by Robin Robertson

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