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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.
Vegan Cashew Chocolate Pudding {no-cook, easy}
- Prep Time: 15 mins
- Total Time: 10 mins
- Yield: 4 (1/2 cup servings) 1x
- Diet: Vegan
Description
Silky smooth, protein-rich, vegan cashew chocolate pudding, made without cooking! Simply blend, chill and eat!
Scale
Ingredients
- 1 cup raw cashews
- 1 cup nondairy milk
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- pinch of fine sea salt
Instructions
- 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.
- Eat!
Notes
Storage: Store the cooled puddings, tightly covered, in the refrigerator for up to 3 days.
Tip: An equal amount of maple syrup or brown sugar can be used in place of the coconut sugar.
- Category: Dessert
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 252
- Sugar: 8 g
- Sodium: 81.3 mg
- Fat: 18.6 g
- Saturated Fat: 5.3 g
- Carbohydrates: 17.3 g
- Fiber: 3.3 g
- Protein: 6.3 g
- Cholesterol: 0 mg
Keywords: pudding, chocolate pudding, grain-free, gluten-free, easy, no-cook, blender, cashews, cashew chocolate pudding
Hi Mariana, let me know how it turns out!
I absolutely love chocolate and am currently trying this recipe out.
Thanks, Jenny! I definitely qualify as a pudding fiend, so I had to send some of these away to friends soon after they set up.
Happy Belated Valentine’s to you, too!
So, how are you doing those pictures? Are you making the food & then taking photos? Why do they look so professional? I thought magazines had to “style” the food to get it to look so good?
Yum Camilla!
Those little pots are beautiful and chocolaty. I love how simple the recipe is. Hope to make them soon! Happy Valentine’s Day!