MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Pudding Parfaits
 Categories: Desserts
      Yield: 4 Servings
 
MMMMM--------------------------PARFAITS-------------------------------
      1 c  Semisweet chocolate chips
    1/2 c  Maple syrup
  1 1/2 c  Cashew Cream -OR-
     16 oz Pkg soft silken tofu;
           - drained
      1 ts Vanilla extract
      1 c  Creamy Whipped Topping
    1/2 c  Almonds or other nuts;
           -toasted; chopped
      4    Fresh strawberries;
           - hulled -OR-
      4    Fresh raspberries
           - (optional)

MMMMM-------------------CREAMY WHIPPED TOPPING------------------------
      1 c  Raw cashews; soaked for at
           - least 3 hours or up to
           - overnight, then drained
    1/2 c  Almond milk
    1/4 c  Confectioners' sugar
    1/2 ts Vanilla extract
 
  Parfaits:
  
  Place the chocolate chips and maple syrup in the top half of a double
  boiler and heat over simmering water until chocolate is melted,
  stirring to bend. Set aside to cool.
  
  Place the cashew cream and vanilla in a blender or food processor and
  process until smooth. Add the chocolate mixture and process until
  smooth and well combined.
  
  Spoon a small amount of the pudding into 4 individual parfait
  glasses. Top with a small amount of the whipped topping, and sprinkle
  lightly with nuts. Repeat the process until the glasses are ful,
  ending with the chopped nuts. Cover tightly with plastic wrap and
  refrigerate for at least 2 hours before serving.
  
  When ready to serve, top each serving with a fresh berry, if desired.
  
  Creamy Whipped Topping:
  
  Place the soaked and drained cashews in a high-speed blender and
  process to a paste. Add the almond milk, sugar, and vanilla, and
  process until completely smooth and creamy. Use immediately or
  transfer to a bowl, cover, and refrigerate until needed. Properly
  stored, it will keep for up to 3 days in the refrigerator.
  
  Yield: 1-1/4 Cups
  
  Recipe by Vegan Planet by Robin Robertson
 
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