VEGAN BOSTON CREAM PIE PUDDING Recipes

Vegan Boston Cream Pie Pudding Parfaits. Creamy Almond flavored pudding layered with smooth chocolate. Serve as pudding cups or add other layers of vanilla wafers or vanilla sponge cake to make Parfaits. Vegan Soy-free Recipe. Can be made nut-free.

I loved the Boston Cream Pie Cake From Violet Sweet Shoppe when the shop was in Seattle. All the varieties of cakes and pies, consistent and delicious are harder to find now in this big city of Seattle, since they closed. So when I want some of that Boston cream pie, I make this pudding parfait.

Ingredients
Vanilla Almond Pudding:

• 1.5 cups cashew milk or use coconut milk or soy milk
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract or more
• a good pinch of salt

• 1 tbsp cornstarch
• 1 tbsp white flour use cornstarch to make gluten-free
• 2 tbsp sweetener of choice or more

Chocolate Layer:

• 1/2 cup full fat or lite coconut milk or use any other non dairy milk
• 1 cup vegan semi sweet chocolate chips
• 1/2 tsp vanilla extract
• 1 tbsp sugar or maple optional

Instructions

1. Heat 1 cup cashew milk or other non dairy milk over medium heat. Add vanilla, almond extracts, salt and sweetener.
2. Mix the cornstarch and flour in 1/2 cup milk until well mixed. Pour into the simmering milk. Bring to a boil, then reduce heat to medium low. Simmer for 3 to 4 minutes. Taste and adjust sweet and almond flavor (add more sweet or almond extract and mix in while still hot).
3. Heat coconut milk over medium heat. When hot, add chocolate chips, vanilla and sweetener if using.
4. Mix for a minute and take of heat. Continue to mix until all the chocolate dissolves and the mixture is smooth. Cool for 10 mins
5. ……………………………

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