Wow Guests with Vegan Chocolate Cherry Lace and Pistachio Lucuma Pudding

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Best vegan desserts

© PLANTLAB

Created out of vegan pioneer Matthew Kenney's latest endeavor, PLANTLAB, a plant-based culinary academy, this recipe combines delicate flavors with bursts of contrasting color that will make your friends think you have mad presentation skills.

If you've never heard of lucuma before, you're in for a delicious treat. A native fruit of South America, it's a low sugar sweetener with an elegant subtle flavor. If lucuma isn't available, simply use cacao instead. Accented with Chocolate Cherry Lace (delicious on its own!) and edible flowers, this plant-based dessert is so pretty it'll cause quite a buzz at the table.

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Ingredients

Pistachio Milk

  • 1⁄2 cup soaked pistachios
  • 1 1⁄2 cups water

Pistachio Lucuma Pudding

  • 1⁄2 avocado
  • 1⁄2 cup pistachio milk
  • 1⁄2 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1 1⁄2 teaspoons maple syrup
  • 2 teaspoons lucuma powder
  • 1 teaspoon coconut oil melted
  • Pinch of spirulina powder
  • Pinch of salt

Cacao Cherry Lace

  • 2 tablespoons cacao powder
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao butter melted* (or 1 tbsp. coconut oil, as coconut oil does not provide as much structure)
  • 1⁄2 teaspoon vanilla extract
  • Drop of almond extract
  • Pinch of salt
  • 1⁄2 cup dried cherries chopped
  • 1⁄4 cup cacao nibs

Preparation

  1. First, make the pistachio milk. Blend soaked pistachios and water until smooth.
  2. Strain through nut milk bag.
  3. Discard pulp, or dehydrate for use in other recipes.
  4. Store milk in a refrigerator, until ready to use.
  5. Next, make your pistachio pudding. Blend ingredients, except for coconut oil, until well combined.
  6. Stream in melted coconut oil, to emulsify. Be sure to not over blend.
  7. Chill in refrigerator.
  8. Then, make cacao cherry lace. Over a double boiler, melt coconut oil or cacao butter.
  9. Whisk in maple syrup, cacao powder, vanilla and almond extracts, and salt, until well combined.
  10. Line a sheet pan with parchment paper and drizzle chocolate mixture in patterns on the surface.
  11. Sprinkle with dried cherries and cacao nibs, and place in the freezer, to harden. Store in freezer until use.
  12. Assembly: once all three parts are finished and just before serving, put the Pistachio Lucuma Pudding in a beautiful bowl.
  13. Then break off pieces of your Cacao Cherry Lace to decorate.
  14. Next, sprinkle with edible flowers for the full effect.

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