Description
This vegan chocolate pudding is dairy-free, gluten-free and easy to make!
Ingredients
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- 1/2 cup raw cashews, soaked in water overnight*
- 8 medjool dates, pits removed
- 2 tbsp cocoa powder
- pinch of salt
- 1 tsp vanilla extract
- 6 oz 70% dark chocolate, melted
- 1 1/2 cups water
Instructions
- Drain the cashews that have been soaking in water overnight.
- Add all the ingredients to a high-speed blender and blend until completely smooth, scraping down the sides of the blender as needed. (You may need to do this a few times to ensure no tiny bits of cashews remain.)ย
- Divide the pudding between 6 cups and place in the fridge for at least 3 hours to set.ย
Notes
*If you don’t have time to soak the cashews in water overnight you can soak them in almost boiling water for 1-2 hours.ย
Make sure to blend the pudding very well so it has a smooth and creamy consistency.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 210
- Sugar: 18g
- Fat: 11g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4.5g