Prep Time 45 min
Total Time 45 min

For the vegan chocolate pudding

  • 1 head of cauliflower, cut into florets
  • 1 avocado
  • ½ cup (50 grams) cocoa powder
  • ½ cup (120 ml) maple syrup
  • The zest of 2 oranges
  • ¼ cup (60 ml) plant milk
  • 1 teaspoon vanilla extract
  • A pinch of salt (optional)

For the cake crust

  • 60 grams (2 oz) vegan graham cracker crumbs or crushed biscuits
  • 8 – 10 pitted dates
  • Two 10 cm (4 inch) square cake rings

For the candies oranges

  • ½ cup (100 grams) sugar
  • ½ cup (120 ml) water
  • 1 orange, thinly sliced

To decorate

  • 14 grams (0.5 oz) grated vegan dark chocolate

For the vegan chocolate pudding

  1. Steam the cauliflower until tender. Allow to cool to room temperature. Blend the cauliflower with all remaining ingredients in a blender or food processor until you get a smooth pudding consistency. You will have to scrape down the sides of the blender from time to time. Taste and adjust the flavours to your liking: more cocoa powder for a more chocolaty taste, more maple for sweetness, etc.
  2. To serve as a pudding, divide the mixture into four cups and chill until ready to serve. Garnish with grated chocolate and candied oranges.

For the cake crust

  1. Combine the graham cracker crumbs or biscuits and 8 dates in a food processor until the mixture is crumbled and holds together when pressed. Add a couple more dates if it’s not sticky enough. Divide the mixture between two cake rings and compact it down with the back of a spoon.
  2. Pour the chocolate pudding mixture into the cake rings, smooth down and freeze overnight. Take them out of the freezer about 15 minutes before you’re ready to serve. Allow to thaw slightly until you can slip the cake rings off. Cut each cake in half into two rectangles, garnish with grated chocolate and candied oranges. Serve.

For the candied oranges

  1. Combine the water and sugar in a small pot and bring to a gentle simmer, mixing to dissolve the sugar. Add the orange slices and reduce the heat to medium-low. Simmer until the peels become translucent – about 20 minutes, turning the orange slices from time to time to ensure they stay submerged. Remove the slices from the pot and allow to cool on a plate. (You can also serve the remaining orange syrup along with with pudding or cake).