Description
Peppermint Chocolate Pudding is for all the mint chocolate lovers out there!
Ingredients
Scale
- 3/4 cup raw unsalted cashews, soaked in water for 1 hour then drained
- 7 medjool dates
- 2 tbsp cocoa powder
- 1 tbsp maple syrup
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- pinch of salt
- 2 cups water
- 6oz 70% dark chocolate
- whipped coconut cream and crushed candy canes to top (optional)
Instructions
- Add the cashews, dates, cocoa powder, maple syrup, peppermint extract vanilla extract, salt, and water to a blender or food processor and blend until smooth and creamy, scraping down the sides as needed.
- Melt the dark chocolate in a microwave-safe bowl, or using a double boiler method then pour the melted chocolate into the blender or food processor and blend again until everything is combined.
- Pour into 4-6 small cups or jars and place in the fridge for 2-4 hours to set.
- Top with whipped coconut cream (I buy mine in the freezer section at the grocery store), crushed candy canes, or anything you like.
Notes
You can make this recipe in a blender or a food processor. If using a food processor, make sure to scrape down the sides well and you pulse the mixture. You want it to be entirely smooth and creamy.
Soak the raw cashews in water before using. This will help soften them and make them easier to blend and create a smoother texture.
If your dates are very dry, soak them in warm water for 5 minutes, then drain and use. This will help rehydrate the dates so they can blend more easily.
Store in the fridge for up to 1 week. You can also freeze these for up to 3 months! Defrost in the fridge.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 240
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4.5g