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    Home » Recipes » No-Bake and Raw Sweets

    Vegan Caramel Pudding

    Published: Jan 11, 2012 · Updated: Feb 25, 2021 · This post may contain affiliate links.

    Here's a rich-tasting dessert that can be eaten the minute it’s done. Serve it with sliced apples, pears, and/or Asian pears on the side. The pudding can be used as a dip for the fruits as well.pastedGraphic.pdf

    Serves: 6

    • One 16-ounce tub silken tofu
    • ⅓ cup peanut, cashew, or almond butter
    • ⅓ cup maple syrup or agave nectar
    • 3 tablespoons vegan caramel syrup
    • 1 teaspoon vanilla extract
    • 1 teaspoon butterscotch extract, optional
    • Cinnamon for topping

    Combine all the ingredients except the cinnamon in a food processor. Process until velvety smooth.

    Taste, and step up any of the flavors you might like more of—the nut butter, sweetener, or extracts.

    Transfer to a serving container, or divide among individual serving bowls. Top each serving with a sprinkling of cinnamon.

    • Explore more of VegKitchen’s No-Bake and Raw Sweets.
    • Sweet tooth still craving? Here are more Vegan Baking and Sweets.

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    Reader Interactions

    Comments

    1. Beverly says

      April 01, 2013 at 6:56 pm

      I would love to know what brand of Butterscotch Extract this recipe suggests. Others I have tried taste artificial. Thanks for your help.

    2. Nava says

      April 01, 2013 at 9:52 pm

      Beverly, this recipe is a few years old and at the time I was under the impression that Frontier brand Butterscotch Flavor extract was vegan. either it was, and it has changed, or I was sadly mistaken. I wanted to reply to you on this, but I may have to delete this recipe. So sorry!

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