Vegan almond crumble pudding with vanilla cream

This vegan almond crumble pudding is vegan, gluten-free and refined sugar free! Looks pretty in a mason jar and most important, super delicious. Perfect little healthy dessert to have with your friends at home.
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Hello my lovely people!
Today I am introducing you one of my creations I have came up this month, almond crumble pudding! It’s vegan and gluten-free, easy to make and super delicious.

This one came into my head literally out of nowhere while I was making almond meal for baking one day in the kitchen.
I had some almond meal that couldn’t fit in my glass jar so I randomly mixed whatever ingredients came up in my head, topped it with vegan vanilla cream and voila! It turned out so delicious!

I immediately had my dad taste test it and I am proud to tel you that it was approved. Yay! So when I tell you that this little one taste delicious, you can count on me.

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Tools to make this vegan almond crumble pudding

You need either a high speed blender or food processor for this recipe to make the almond crumble and the vanilla cream. I would make the almond crumble first then make the cream, as almond crumble is easier to clean afterwards!

The process is very simple, you just need to throw all the ingredients and get blending! After blending there is only assembling is left which id also a very easy process to do.

If you are looking for a food processor, I use my KitchenAid food processor to ground nuts or make creams like this vegan vanilla cream! This one is the one I have and is quite compact and powerful enough to break nuts. It’s also great to make smooth creams or ice creams too!

Food processor

To ground almonds, I used my KitchenAid food processor for this recipe.

Mine is white like the one in the picture but they have a selection of colours to choose from, like red, green etc. so you can go for the one that suits your kitchen theme colour:)

If you want to get a good but affordable high speed blender, I use my Ninja Blender. It is cheaper compare to Vitamix or other high speed blenders, but works wonderfully for breaking nuts, ice cubes, frozen fruits etc. I highly recommend this one if you are looking for a high speed blender.

High speed blender

My absolute favourite is this Ninja blender.

I’d been using a much cheaper and smaller blender from my local shopping mall before I got this, and it literally changed my blending game!

It’s powerful to blend pretty much anything, and compare to other brands like Vitamix it’s more affordable.

What do you use to make the crumble?

The main ingredients for the crumble are almonds and dates. I was amazed by how the combination of these two makes such dreamy harmony in taste and fragrance!

Key here is to use freshly ground almonds. They are at the best in texture and fragrance when just grounded in the food processor.

Also make sure to use medjool dates for this recipe as they have thicker meat and juicier than other types of dates. eating them just as it is is my favourite way to eat them too!

What do you use to make the vanilla cream?

The base ingredient for the vegan vanilla cream is tofu. Yes, you read it right, tofu! That white block that is usually found in miso soup. Tofu is such a versatile ingredients when it comes to cooking and baking – you can fry it to make cutlet, make tofu crumble, cheese sauce… and in this case, vanilla cream!

To make vegan tofu vanilla cream, simply process all the ingredients in your food processor until very smooth and creamy, then pop into the fridge to firm up a bit. Voila! Delicious and healthy dairy free vanilla cream is ready to be eaten.

Is this vegan almond crumble pudding gluten-free?

Yes! This vegan almond crumble pudding happens to be both vegan AND gluten-free. What a nice surprise isn’t it? We are using all gluten-free ingredients like almond, coconut flour, almond milk, maple syrup, dates, etc.

It’s also refined sugar free too! This recipe only calls for wholesome ingredients, yet it’s quite unbelievable that it’s so healthy and delicious. So if you are looking for healthy, gluten-free, refined sugar free, yet delicious dessert, this one is for you.

Can this vegan almond crumble pudding be soy-free?

Short answer, yes, it can! Some people have intolerance to soy, which is the main ingredient of tofu that we are using in this vegan almond crumble pudding recipe. However, you can easily make soy-free vegan vanilla cream by switching tofu to coconut cream.

Get a can of full fat coconut milk, chill the can in the fridge overnight and scoop out the fat par on top into a large bowl. Add the rest of the ingredients for the vanilla cream and whip with an electric whisker until light and fluffy. 

How to store this vegan almond crumble pudding

Because we are creating this vegan almond crumble pudding in a little mason jar, stroring is super easy! Just put the lid on tight and store in the fridge for up to 2 days. I would recommend you to eat it on the day you make for the freshness and texture, but you can still enjoy next day too.

I don’t recommend storing this in the freezer as if you do the vanilla cream loses its texture and it won’t taste the same when you defrost it. However, you can store the almond crumble separately from the vanilla cream in the freezer up to 2-3 month, then make the vanilla cream on the day you want to make this vegan almond crumble pudding!

You will LOVE this vegan almond crumble pudding if you are:

– looking for healthy and delicious dessert
– following gluten-free diet
– vegan
– not vegan
– in love with vegan sweets
– just love sweets

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Vegan almond crumble pudding with vanilla cream

What you need:

For the crumble

For the cream

Tools:

How to:

  1. Let’s make the exciting part first first shall we, yes cream! Put the tofu, liquid sweeter of your choice(I used maple syrup) and vanilla extract(vanilla beans is better if you have them) in a food processor and process until its smooth and creamy. Pour it in a container and set in the fridge to firm up a bit while we make the crumble part.
  2. In a large bowl, put the ground almond, coconut flour, plant milk and coconut oil and stir with a wooden spoon to make crumble.
  3. Chop the dates in small pieces, and throw them into the crumble mix and combine thoroughly.
  4. Put the crumble first at the bottom of your jar first, then layer it with the cream, repeat this twice. You should be finishing the layer with cream:)
  5. Top it with the strawberries and cacao nibs, and yes of course feel free to add whatever toppings you like. Enjoy!

Did you make this recipe? Wonderful!
Let me know on instagram and tag #thechestnutbakery in your post,
I’d love to see your creation.Leave a comment too if you like this recipe.
Thanks for your support my friends!

Useful cooking tool for this recipe

Food processor

To ground almonds, I used my KitchenAid food processor for this recipe.

Mine is white like the one in the picture but they have a selection of colours to choose from, like red, green etc. so you can go for the one that suits your kitchen theme colour:)

High speed blender

My absolute favourite is this Ninja blender.

I’d been using a much cheaper and smaller blender from my local shopping mall before I got this, and it literally changed my blending game!

It’s powerful to blend pretty much anything, and compare to other brands like Vitamix it’s more affordable.

Print this recipe below!

Almond crumble pudding with vanilla cream

Easy yet decadant desert served in a pretty little jar.
Cook Time30 mins
Course: Dessert
Keyword: easy, vegan

Ingredients

  • 1 & 1/2 cups Ground almond (Finely grounded in a food processor)
  • 2 tbsp Coconut flour
  • 3 tbsp Plant milk
  • 1 tbsp Coconut oil
  • 6 Chopped madjool dates

For the vanilla cream

  • 2 cups tofu
  • 2-3 tbsp maple syrup
  • A few drops of Vanilla extract

Topping

  • 1 tsp Cacao nibs
  • A few Strawberries

Instructions

  • Put the tofu, maple syrup and vanilla extract (vanilla beans is better if you have them) in a food processor and process until its smooth and creamy.
    Pour it in a container and set in the fridge to firm up a bit while we make the crumble part.
  • In a large bowl, put the ground almond, coconut flour, plant milk and coconut oil and stir with a wooden spoon to make crumble.
  • Chop the dates in small pieces, and throw them into the crumble mix and combine thoroughly.
  • Put the crumble first at the bottom of your jar first, then layer it with the cream, repeat this twice. You should be finishing the layer with cream:)
  • Top it with the strawberries and cacao nibs, and yes of course feel free to add whatever toppings you like. Enjoy!
Made this recipe?
Tag #thechestnutbakery in your instagram post!
Leave a comment below in this post too if you like this recipe.
Thank you for your support friends!

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