Peppermint Bark Pudding

Difficulty: Easy
Serves 4

If we’re talking simplicity, this dessert has got to be one of the most simple to prepare but heck, it tastes like a Christmas miracle. I’m talkin’ a creamy white chocolate pudding, topped with a hard milk chocolate layer and crunchy candy cane pieces.

To make things even sweeter, the bulk of this Peppermint Bark Pudding can be prepared in advance. All you need to do is top your puddings with melted chocolate and crushed candy canes when it’s time to serve. The hardest part will be resisting the urge to polish off the remaining candy canes beforehand.

Ingredients

• 1/2 cup caster sugar
• 3 tablespoons corn flour
• Pinch of salt
• 400mL coconut cream
• 1 teaspoon vanilla extract
• 100g vegan white chocolate, melted
• 80g vegan milk or dark chocolate
• 1 tablespoon coconut oil
• 8-10 candy canes (check they’re vegan!)

Method

1. Add the caster sugar, corn flour and salt to a large saucepan.
2. Place over medium heat and slowly whisk in the coconut cream and vanilla extract.
3. Keep on whisking until the mixture thickens, it’ll feel like it happened out of nowhere!
4. Remove from the heat and whisk through the melted white chocolate.
5. Pour evenly into individual serving dishes and place in the fridge until you’re ready to serve.
6. When you’re almost ready to serve, carefully crush the candy canes and set aside.
7. Melt together the vegan milk chocolate and coconut oil.
8. Add a thin layer of the melted milk chocolate to the top of the puddings and scatter with crushed candy canes. Pop in the freezer for 15-20 minutes.
9. Serve immediately.

Don’t forget to check out some of my other festive recipes like my Buttery Hazelnut Carrots, Stuffed Meatloaf Roast and The Perfect Vegan Amaretto Sour!