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.
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
1.5 Tablespoon cornstarch
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