♫ Listening to: Boys by Charlie XCX ♫
If you’re a chocoholic like I am, and you live near a Veggie Grill, then you’ve more than likely inhaled your fair share of vegan chocolate parfait. This recipe is similar to the chocolate pudding Veggie Grill uses in their parfait, only I put it into cookie cups because not only am I not a fan of pie crust, but I also like that scene in Charlie and the Chocolate Factory where Willy Wonka eats the tea cup after sipping the tea.
Vegan Confetti Cookies Ingredients
Skip the cookie cups, and just make the pudding in glasses.
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ¼ cup vegan sprinkles
- 1 cup organic sugar or evaporated cane juice
- ½ cup sunflower, safflower, or coconut oil
- ¼ cup water
Vegan Confetti Cookies Directions
Whisk together sugar, oil, and water until smooth (I use an electric mixer for ~2 minutes).
Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible.
Place dough in plastic bag and refrigerate for 12-24 hours.
Preheat the oven to 350° F.
Coat the cubbies in a mini muffin pan with oil.
Roll the dough between 2 sheets of parchment paper as thinly as possible (I rolled mine to ⅙”).
Cut out a circle (use a round cookie cutter, a jar lid, or a glass).
Place the circle into a muffin cubby and press gently until it sinks down into the cubby. Repeat with remaining cubbies.
Bake for 8 minutes. Let cool completely before removing from pan.
Set the cookie cups onto a pan or tray.
You’ll have some leftover dough that you can make into cutout cookies.
Vegan Chocolate Pudding Ingredients
- 1 package firm silken tofu (wrapped in a towel for a few minutes)
- ¼ cup organic sugar (you can substitute any evaporated cane juice)
- ¼ cup nondairy milk
- 1 cup chocolate (I like the Guittard semi-sweet chocolate chips)
Vegan Chocolate Pudding Directions
Melt the chocolate in a saucepan on low heat, stirring occasionally.
Blend the tofu, nondairy milk, and sugar until it’s smooth and creamy.
Add the melted chocolate to the blender, scrape the sides, and blend again until it’s smooth and creamy.
Spoon the blended ingredients into the cookie cups. (Spoon any leftover pudding into small dishes.)
Chill the pudding cups in the freezer for 30-60 minutes or in the fridge for 2-3 hours.
Here’s a video of me making them.