Vegan Nutella Pudding Parfait with a Raw Caramel Mousse
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
A Vegan Nutella Pudding Parfait with a raw caramel mousse, raw buttery shortbread, and a raw chocolate magic shell that will blow you away!
Ingredients
For the raw shortbread:
  • 1 cup coconut flour
  • ½ cup ground almonds
  • ⅓ cup cashews
  • ¼ cup coconut oil
  • ¼ cup light agave nectar/maple syrup
  • ¼ tsp vanilla powder
  • ¼ tsp fine Himalayan pink salt (if coarse grind)
  • 2 tbsp almond/cashew milk
For the nutella pudding:
For the raw caramel mousse:
  • 100g organic virgin young Thai coconut meat (I use Mighty Bee)
  • ¾ cup cashew/almond milk
  • ½ cup cashews (soaked overnight)
  • ¼ cup lucuma powder
  • 2-3 tbsp light agave nectar/maple syrup
  • ¼ tsp vanilla powder or 1 tbsp vanilla extract
  • Squeeze lemon juice (no more than 1tsp)
  • Pinch fine Himalayan pink salt (if coarse grind)
  • ¼ cup coconut oil (melted)
  • 25g cacao butter (melted)
For the magic shell:
Optional toppings:
Instructions
  1. Start by combining all of the ingredients for your shortbread base in the bowl of your food processor and pulse until it only just comes together into crumbs. Divide the shortbread evenly and spoon into your glass jars, gently pressing down with your fingertips to form the base layer. You want to be gentle but firm enough so that the crumbs form a solid base but not so firm that it becomes too dense. Set your jars to one side.
  2. Next it's time to make your Nutella pudding layer. Simply blend your healthy Nutella with the coconut milk until smooth and again divide equally between the jars. Cover the jars with cling film and place into the refrigerator to set.
  3. Next blend all of your ingredients for your caramel mousse in a high speed blender. Be sure to periodically scrape down the sides to ensure a smooth and even blend. Pour into an airtight container and place in the refrigerator until set - about 3 hours.
  4. Remove your parfait jars from the refrigerator and uncover.
  5. In a double boiler melt together the ingredients for your magic shell until fully melted. Give a stir and set to one side.
  6. Remove your caramel mousse from the refrigerator and give a good stir before pouring into a piping bag and piping equal amounts on top of your parfaits. Alternatively spoon on top for a more rustic look.
  7. Drizzle over your magic shell immediately and sprinkle with toppings of your choice. Serve and enjoy!
Notes
*All cup measurements used are UK cup measurements and so 1 cup = 250ml.
**Prep time includes a 3 hour setting time.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/vegan-nutella-pudding-parfait-with-a-raw-caramel-mousse/