By the Gracious Vegan
I am not a huge pudding fan, but combined with chocolate crumbs and whipped cashew cream, this pudding knocks it out of the park. It’s delicious and healthy at the same time. If you make just the pudding, you may want to choose cornstarch instead of ground chia seeds for the smoothest result. It doesn't matter with the parfaits, because the texture of the chocolate crumbs and the pudding get mixed together when you eat them.
Makes 3 cups of pudding and 1 cup of chocolate crumbs
Soak the cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes.
1/2 cup raw cashews
Blend the following ingredients in a blender until smooth.
The soaked cashews
2 cups water
3/8 cup (6 Tablespoons) maple syrup
1/4 cup cocoa powder
2 Tablespoons almond butter
1 Tablespoon ground chia seeds or 1.5 Tablespoon cornstarch (I grind the chia seeds in a coffee grinder)
1 teaspoon vanilla extract
Pour the mixture into a saucepan, stirring often with a whisk, and slowly bring to a boil. Reduce the heat immediately and boil on low heat for 1-2 minutes, until it thickens up. Transfer to a bowl or other container and put into the refrigerator to cool for at least 3 hours.
Make the chocolate crumbs separately by putting all ingredients in a food processor or small blender (like a “bullet”).
1/2 cup dates
1/2 cup almonds (I like toasted, but raw works too)
3 Tablespoons cocoa powder
1/2 Tablespoon water
Make parfaits in ramekins, ice cream dishes, or other kind of individual containers. Or make a layered pudding in a larger dish. Alternate layers of pudding and crumbs, then top with:
Timing: Hands-on time 25 minutes; total time 25 minutes + 3 hours cooling time
Nutrition: Whole-food unprocessed; WFPBNO
Nutritional information per serving (9): 181 calories, 10g fat, 1g sat. fat, 23g carbs, 3mg sodium, 3g fiber, 4g protein