Vegan Eggnog Pudding in Raw Ginger Cookie Cups

Vegan Eggnog Pudding in Raw Ginger Cookie Cups

Makes about 14 cups

Pudding

Ingredients

• 1.5 tbsp cane sugar
• 1.5 tbsp cornstarch 
• Pinch of nutmeg
• 1 cup soy nog
• 1/2 tsp vanilla extract
• 1 tsp to 1 tbsp spiced rum (optional)

Instructions

1. Place the sugar, cornstarch, salt and spices in a medium saucepan and heat over medium-low heat. Gradually add the soy nog, whisking constantly to remove any lumps. Continue to heat, stirring constantly, for 5-10 minutes, until the mixture thickens.  Continue heating for 2-3 more minutes, stirring occasionally.  
2. Remove from heat and stir in the vanilla extract and 1 tsp rum. Taste and add more rum if desired (I only used 1 tsp).  Transfer to a container and chill in the fridge for at least 2 hours.

Note: You may want to double the pudding recipe if you want to have enough for all the cookie cups, plus more for eating on its own. Or, you can only make half the recipe for the cookie cups, which is what I did. 

Cookie Cups

Ingredients

• 2/3 cup chopped pecans
• 2/3 cup chopped raw cashews
• 2/3 cup rolled oats
• dash of sea salt
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2 tsp molasses
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 2 tbsp non-dairy milk

Instructions

1. Place pecans, cashews, and oats in a food processor and process until the mixture is finely ground. Add the salt, spices, molasses, and maple syrup and process again until the mixture starts to stick together.  Add the vanilla and milk and pulse until the dough comes together (you should be able to pinch it into a ball with your fingers).  
2. Remove mixture from food processor and divide into 14-15 mini-muffin pan cups. For each cup, press the dough down with your fingers so that it moulds in a thin layer around the bottom and up the sides of the muffin cup. 
3. Place the muffin tin in the freezer for at least 30 minutes, until the cookie cups are firm.  Run a knife around the edges of each cookie cup to carefully remove them. Transfer to a container and return to the freezer to keep them firm.

To assemble:

1. Keep the pudding and cookie cups separate until you are ready to serve. Once the pudding is firm, spoon it into each cookie cup (be careful not to fill them too much or they will overflow when you try to eat them!).  Sprinkle a bit of ground nutmeg over each filled cookie cup.

Note: You may end up with extra cookie cups, depending on how full you fill them with the pudding. Feel free to re-shape any empty cups into cookie dough balls instead! 

Also, you may want to eat these over a plate or napkin - once you bite in, some of the pudding might spill out!  Or you can just eat them the way my sister's boyfriend did - by putting the entire thing in your mouth at once!

Source: vanilla-and-spice