Silky smooth, protein-rich, vegan cashew chocolate pudding, made without cooking! Simply blend, chill and eat.
No-Cook Chocolate Pudding, Made with Cashews
My grumpy inner child (I think her name’s Myrtle; she doesn’t come out often) longs to dismiss Valentine’s Day as the Madison Avenue-produced frenzy of fluff I know it to be.
But the strength of my testy convictions is curiously and invariably out-muscled each Feb. 14 by my softer, squishier side. Hence I’ve spent the morning constructing homemade valentines (I love a paper doily) for my son’s nursery school mates.
Let’s face it: how could a winter’s day dedicated to the sanctioned consumption of chocolate be all bad?
My suggestion for V-Day 2008? Stick with the chocolate theme, but maximize its inherent healthfulness. Yes, you read correctly. Chocolate is loaded with antioxidants and magnesium, as well as anandamide, a neurotransmitter that targets the same brain structures as THC, the active ingredient in cannabis. (Don’t get too excited—to make a substantial impact on the brain’s own natural anandamide levels, experts estimate you would need to eat several pounds of chocolate. It’s more likely that chocolate works indirectly to produce a “high”)
The recipe of the day is a ridiculously easy-to-make, healthy to east, and yet sinfully delicious chocolate pudding. It also delivers incredible energy and stamina for a Valentine’s Day workout, an extra-long run, or perhaps (ahem) some romantic activities.
You don’t need anything but a spoon come serving time; except, perhaps, a paper doily valentine beneath each cup.
Place the cashews in a small bowl and cover with boiling water. Let stand for 10 minutes to soften and then drain.
Place the drained cashews and all of the remaining ingredients in a high speed blender or food processor. Process until blended (stop to scrape down sides of blender several times) until silky smooth. Beat at least 1 minute longer, to incorporate air, until light and fluffy.
Transfer mixture to 4 small ramekins, dishes, or jars. Refrigerate for at least 2 hours before serving.