Valentine’s Day is right around the corner and while it is mostly a made up Holiday, it is a perfect excuse to eat chocolate and celebrate love… AND Chocolate Pudding Bars couldn’t be a better choice. I will tell you a secret about this recipe. I used a cookie recipe I first put on the Blog, years ago and have been waiting to use it in a different way. This was my chance, and I think it was a homerun. I paired it with my simple chocolate Pudding recipe and It is a marriage made in chocolate heaven.

I put these bars together yesterday and had to store them quickly because we had to run out the door for a basketball game. The lighting game for pictures during the Winter is frustrating, so it was the best decision or else they would have been eaten them up instantly!

I am going to be honest and I’m not exaggerating at all when I say, I gave a piece to my son tonight, with a big dollop of coconut cream and he said “Mom, this is an elegant dessert” I think thats a big compliment, but you can make it and let me know what you think.

I made a double batch of the pudding, so I have extra, all week long. You will want to keep this recipe close, it is versatile to use in different ways, but my favorite is straight up pudding on a spoon.

For the crust

3/4 cup raw cashews

1/2 cup raw almonds
1/2 cup raw walnuts
1/4 cup + 1 Tbs. almond butter (choose one with no sugar or added ingredients)
1/4 cup pure maple syrup

Directions

In a food processor, combine all nuts and blend until sand like consistency.
Put nut mixture in a bowl.
Add almond butter and maple syrup. I've tried heating this mixture in a saucepan and it makes it easier to pour over nuts but it is not a necessary step.
Combine all ingredients until nut mixture is fully coated
Transfer nut mixture to a parchment lined 8x8 square baking pan, press mixture into the bottom of the pan in an even layer, about 1/2 inch thick
Place in a 300°F oven for 20 minutes.
Let cool completely before adding pudding
Cover and cool until pudding is set (overnight is best)

This crust would work well for any tart dessert or as a substitution for a graham craker crust. Next time I make this recipe KEY LIME TARTS I would swap out the crust for something different.

Recipe for pudding

2 tablespoons coconut oil

1 teaspoon vanilla

1 1/2 heaping tablespoons of arrowroot powder. (This is a thickener like cornstarch. Cornstarch can be used instead)

1 1/2 cups semisweet chocolate chips (EnjoyLife brand)

2 Tbs. cup pure maple syrup

1/4 teaspoon salt

2 tablespoons unsweetened cocoa powder (Anthony’s)

2 large egg yolks

1 1/2 cups of full fat coconut milk (Unsweetened organic by Native Forest)

Directions

In a bowl, place coconut oil, chocolate, and vanilla and set aside.
In a sauce pan, off the heat, mix together the arrowroot powder, cocoa and salt.
Whisk in 1/4 the amount of coconut milk until mixture is smooth with no lumps. Repeat with another 1/4 of coconut milk, then add egg yolks.
Over medium heat, gradually whisk in remaining coconut milk.
Bring mixture to a light boil, whisking constantly as it thickens.
Remove pan from heat and pour in the mixture of chocolate chips, coconut oil and vanilla. combine until smooth. Pour mixture over crust and refrigerate 3-4 hours or overnight

Keep bars covered and refrigerated. Serve with berry compote or coconut cream.

HAPPY VALENTINES
XXXOOO

chocolate pudding bars {Dairy Free}