Vegan Cashew Chocolate Pudding
Yields: about 3 cups Prep Time: 5 minutes (plus 2 hour soak time) Total Time: 2 hour 5 minutes
This dairy free pudding is made with a base of cashews, which are cholesterol free and rich in nutrients such as vitamins E and K, copper and magnesium. Maple syrup lightly sweetens the dish and brings out the natural chocolate flavor of quality cocoa.
1 1/2 cup raw cashews
1 1/2 cup water
1/2 teaspoon coconut oil
2 teaspoons pure vanilla extract
2 tablespoons oat milk (or almond, coconut milk, etc.)
4 tablespoons quality unsweetened cocoa
3 tablespoons pure maple syrup
1. Soak cashews in 1 1/2 cups water for at least 2 hours, up to a day overnight.
2. In a high powered blender (a food processor may work as well), combine all ingredients, using the soaked cashew water as well.
3. Blend until smooth, a minute or so.
4. You can enjoy immediately, or for a thicker pudding, refrigerate for an hour or so before consuming.
My girls and I frequent a juice bar in our neighborhood, (more frequently when we’re on the run). Anyway, we usually get our regular order and take it to go. This time, however, we had just finished a fun time of skating and needed a little more nourishment.
I went over to the cooler, and found this pudding. I couldn’t see all of the ingredients, but it looked like it was made with almonds, almond milk, cashews, cacao, vanilla and coconut. Maybe it had some other ingredients as well. It was two toned, the bottom being the chocolate part, and the top being vanilla. It was somewhat reminiscent of the pudding packs I used to have in my lunch once up on a time. Although, I’m sure the nutrition between the two is not even comparable.
Anyway, my kids loved this pudding and at the price, we could all afford to share ONE. This stuff gets pricey, but it’s fun to try new things. I figured I could give something similar a whirl at home, hopefully keeping the price down a bit.
As I’ve mentioned in my posts over the years, I have a kiddo on the slight side. She is a healthy kid by all accounts, just pickier than most and has a smaller bone type. Despite being assured otherwise, I still tend to reserve some worries for her. Anyway, the fact that she loves this nutrient dense pudding makes my heart sing! I do have to be aware as to quantity. It is really easy to gobble this stuff down without realizing there is a cup and a half of cashews in it.
And speaking of cashews, these nuts, while cholesterol free are also loaded with nutrients from vitamins E, K and B6 to minerals such as copper, magnesium and selenium. Soaking the cashews really helps to soften them and create a creamy texture when pureed.
It’s interesting, because the Avocado Date Chocolate Pudding gets really watery if you refrigerate, and needs to be consumed immediately (well, for best results). This pudding actually gets thicker (and in my husband’s opinion, better) after spending a bit of time in the fridge. I’ll take it either way, enjoying is thoroughly (and feeling good about it, too)!