Wow Guests with Vegan Chocolate Cherry Lace and Pistachio Lucuma Pudding

Best vegan desserts

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.

30 min. Prep
30 min. Cook
1 hr Total
1 Servings


Pistachio Milk

Pistachio Lucuma Pudding

Cacao Cherry Lace


  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.