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Velvety maca, banana and soymilk chocolate pudding with spicy honey-cashew brittle

Difficulty: Medium

4

Servings

20

Preparation (min)

20

Total (min)

Ingredients

  • 1/2 cup (125 ml) cashews
  • 2 tbsp (30 ml) honey
  • 1-2 pinches Espelette or Cayenne pepper
  • 7 oz. (200 g) dark chocolate
  • 1 3/4 cup (425 ml) vanilla-flavoured soymilk
  • 2 1/2 tbsp (37.5 ml) maca powder
  • 2 bananas

Preparation

SPICY HONEY-CASHEW BRITTLE

The brittle may be prepared in advance.

  1. In a small nonstick skillet over high heat, cook cashews and honey about 5 minutes or until honey reaches the boiling point.
  2. Stir in pepper and let the honey’s moisture evaporate until honey caramelizes. 3. Spread on a baking sheet lined with parchment paper and let cool.

VELVETY BANANA, MACA AND SOYMILK CHOCOLATE PUDDING

  1. Melt chocolate in double-boiler.
  2. In a large bowl, combine soymilk and maca powder, mixing well with a hand mixer. Note that maca powder doesn’t dissolve into liquid, but absorbs it, giving it a slightly grainy texture, like powdered almonds would.
  3. Add melted chocolate to soymilk mixture, mixing well with a hand mixer, until mixture becomes smooth.
  4. Cut bananas into small pieces (at the very last minute so they don’t change colour) and gently add to pudding with a spatula.
  5. Divide pudding evenly into four glasses and garnish with spicy honey-cashew brittle before serving.
 
 

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