Sweetly Raw – Chocolate Cauliflower Pudding & Blackberry Ice Cream Cake (Vegan/GF)

I have two awesome dessert recipes for you today! It's blackberry season here and they're growing everywhere!!! It's been really hot without any kind of a breeze which is rare on this island, and we're suffering from extreme forest fire smoke. It's so sad. The province is literally burning up. Please keep us in your prayers.

Anyway, all of this heat calls for a lot of COOL treats like my Blackberry Banana Ice Cream Cake and chilled Decadent Chocolate Pudding that uses CAULIFLOWER as its main ingredient.

If you haven't jumped on the cauliflower-in-everything train yet, I suggest you hop aboard because it's one of the most versatile veggies out there! From the popular cauliflower pizza crust to rice, mashed potatoes, creamy soups, smoothies - and now, chocolate pudding. TRUST ME - you will LOVE this! I've made it sooo many times. A batch never lasts long around here (in fact I have some cauliflower cooking as I write this post haha).

Let me preface by saying you DON'T taste the cauliflower in this pudding.

It's a question I get all the time in response to instagram posts and stories where I add cauliflower to my smoothie bowls and the answer is that the other ingredients cover up the taste.

Great things about this cauliflower pudding:

  1. It's easy to make - I cook a whole head of cauliflower, use what I need for the recipe and freeze the rest for smoothies OR throw it into the fridge to add last minute to stir fries or cold in my salads. The pudding itself can be whipped up in just minutes.
  2. It uses only a few simple ingredients.
  3. It's VEGAN and gluten free
  4. It's nut-free for all of you who have been asking for nut free recipes.
  5. It's sugar-free.
  6. It's oil-free for those of you who don't want to be using oils.
  7. Great way to get more veggies into your diet without noticing it.
  8. It's damn delicious!

You can see my Chocolate Cauliflower Pudding recipe up on my Youtube channel HERE.

I've written out the full recipe in the info section (why not here? because it takes a lot of time and energy to create a video so please do check it out - I do share a few little tips along the way - and you'll have the full write up over there).

And do check out my vegan/keto/paleo fat bomb recipe video too (also with full recipe write up) HERE if you haven't already.

As for those fruity ice cream cravings, you have to give this blackberry ice cream cake a try!

Blackberry Banana Ice Cream Cake 

Chocolate Nut Crumb
1 cup pecans or walnuts
1/2 cup shredded coconut
3/4 cup  raisins
2 tablespoons cacao powder
2 tablespoons cacao nibs
Grind all ingredients (except the cacao nibs) together in a food processor into crumbs. Add the nibs and pulse to incorporate without breaking them down. Press half of the mixture into the bottom of a 6" spring form pan. Set the rest aside.
Ice Cream
4 medium bananas
3/4 cup cashews
1/4 cup coconut sugar
----------
1 cup blackberries
Blend the bananas, cashews, and coconut sugar until completely smooth in a blender. Transfer half of the mixture into a bowl. Add the blackberries to the remaining mixture and blend until smooth to incorporate. Pour a big blob of the banana mixture over the crust in the pan. Pour some of the berry mixture into the middle over top of the banana mixture. Keep pouring a blob into the middle, alternating fillings until they've been used up. Drag a chop stick from the centre out to the sides all the way around creating a pattern like the one in my photo. Arrange a few blackberries on top. Freeze for 8-12 hours. Let sit at room temperature (about 30 minutes) until the sides soften just enough to remove the ring of the pan. Press the remaining chocolate crumb mixture on the sides. Slice and eat!
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4 Comments
  1. Chandra Villano
    August 22, 2018 at 14:33
    Reply

    I am unable to find the written out full recipe for the Chocolate Cauliflower Pudding. I've tried all the links and it all links back to this post which says it can be found in the info section. The video is excellent. It would just be helpful to have the ingredient list to work from. Also, I have tried three times to subscribe to get your Vegan Christmas ebook and the subscribe button does not seem to be working. Thank you!

    • sweet_raw
      August 23, 2018 at 23:48
      Reply

      Hi Chandra, Yes the full recipe is written out in the info section of the video :) Ohhh thank you for letting me know about the e-book. I'll send you a private message so that you can get the ebook.

  2. Maria
    August 22, 2018 at 19:10
    Reply

    Hi Heather! your recipes Always look so fabulous. And I have enjoyed indulging in a few! Question, what could I substitute for the cashews to make the CREAMY filling? I am just recently going nut free ;(, for health (miss my nuts!) I know what to use for the crust. But if I were to use just the cream part of coconut milk, would that be enough for the substance and texture? Any suggestions would be MUCH appreciated. Thank you

    • sweet_raw
      August 23, 2018 at 23:50
      Reply

      Hi Maria! Im glad to hear that you've enjoyed making some of my recipes :) This one is rather tricky... you're right that coconut milk alone isn't enough to set the filling. What works well is young coconut meat paired with coconut butter and oil. Please refer to this recipe: http://sweetlyraw.com/mint-chip-cheesecake-nut-free/ to see an example of a nut free cheesecake I've made (I hope you get notified of this comment, there seems to be some issues on my site at the moment).

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