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Vegan Coffee Pudding Pots (GF)
These Vegan Coffee Pudding Pots make a great effortless dessert. They're quick and easy to make, rich and indulgent and require just 4 ingredients!
Course
Dessert
Cuisine
European
Keyword
vegan coffee dessert, vegan coffee pudding
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
5
Calories
93
kcal
Author
Rhian Williams
Ingredients
500
ml
(2 cups) unsweetened cashew milk
(or sub any other milk - oat milk is a great nut-free substitute)
2
tablespoons
chicory powder
(or sub equal amount instant coffee)
5
tablespoons
maple syrup
to taste (or sub any other sweetener)
5
heaped teaspoons
cornflour (cornstarch)
Instructions
Add all ingredients to a pan and mix very well (before heating)
Cook on a low heat for around 10 minutes, stirring constantly, until a thick custard has formed
Taste and adjust flavours accordingly (more chicory for coffee flavour, more maple syrup for sweetness etc)
Transfer to little pots or glasses and leave to cool before chilling in the fridge for a few hours before serving
Keeps covered in the fridge for up to a few days
Nutrition
Calories:
93
kcal