“Divine Vegan Nigerian Chocolate and Plantain Pudding”
This vegan Nigerian dessert combines plantains and chocolate in a mouthwatering fusion of flavors that will transport you straight to West Africa with its rich, creamy texture and aromatic sweetness. Our recipe is simple to follow, perfect for intermediate bakers, and creates an elegant presentation fit for any dinner party or special occasion.
Allergens
Nuts (Almond)
Ingredients
- 1 cup plant
- based chocolate chips
- 2 ripe plantains
- 1/2 cup almond milk
- 1/4 cup coconut cream
- 1/2 tsp sea salt
- 1/4 cup maple syrup
- 1/4 cup ground almonds
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- A pinch of ground nutmeg
Instructions
- Peel the plantains and slice them into 1 inch thick pieces. Set aside.
- In a double boiler, gently melt the plant based chocolate chips, stirring occasionally. Once smooth, set aside to cool slightly.
- In a blender, combine almond milk, coconut cream, maple syrup, and vanilla extract. Blend until fully incorporated. Add the slightly cooled melted chocolate into the mixture and blend again until combined.
- In another bowl, mix ground almonds, cocoa powder, sea salt, and nutmeg together. Gradually add this dry mixture to the blender while it's running, forming a smooth batter. e) Pour the plantain pieces into a heatproof dish and pour the batter over them, ensuring they are completely submerged. f) Preheat your oven to 350°F (175°C). Bake for about 25 30 minutes until set and firm. Allow it to cool before serving.
Chef’s Insight
This dessert is an innovative take on traditional Nigerian puddings, combining the warmth of plantains with the richness of dark chocolate for a heavenly experience.
Notes
This recipe is best enjoyed warm, straight from the oven or reheated.