With cool weather and family gatherings here, this recipe is always well received and it takes up no space in what is often a crowded oven.
1 tablespoon solidified coconut oil (or vegan butter)
2 cups unsweetened cashew milk
2 cups vegan semisweet chocolate chips
4 cups white bread cubed (gluten-free will also work)
½ cup chopped pecans (optional)
¾ cup coconut or brown sugar
¼ cup unsweetened cocoa powder
½ teaspoon salt
1 teaspoon pure vanilla extract
Lightly grease the insert of the crock pot with a tiny bit of the coconut oil. Heat 1 ½ cups of the cashew milk in a saucepan until it is hot but not yet boiling. Take the pan off the heat and stir in 1 ¾ cups of the chocolate chips. Stir until the chips are melted, then set aside.
Spread the cubed bread in the crock pot. Sprinkle with the nuts, if using, and the remaining ¼ cup of chocolate chips.
In a small saucepan heat the remaining ½ cup cashew milk. Add the sugar, cocoa, salt, and vanilla, stirring to dissolve, about 2 minutes. Combine the cocoa mixture with the chocolate chip mixture, then pour it all over the bread in the slow cooker. Press the bread cubes down so that they are submerged in the chocolate mixture. Dot the top of the bread pudding with bits of the remaining coconut oil. Cover and cook on low until a tester inserted in the center comes out clean, about 3 hours.
Remove the lid, turn off the cooker, and let stand for at least 15 minutes before serving. Serve warm with vegan ice cream or Cocowhip.
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Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!