Cashew Chocolate Pudding Recipe

Cashew Chocolate Pudding Recipe

Ingredients

Makes 4 servings

• 1 cup vegan semisweet chocolate chips
• 1/2 cup unsalted raw cashews
• 1/2 cup plain or vanilla soy milk
• ¾ cup firm silken tofu, drained
• 1/3 cup agave nectar or pure maple syrup
• 1 teaspoon pure vanilla extract

Method

1. Melt the chocolate chips in a double boiler or microwave
2. Set aside
3. In a high-speed blender, grind the cashews to a fine powder
4. Add the soy milk and blend until smooth
5. Add the tofu, agave nectar and vanilla and continue to blend until smooth and creamy
6. Scrape the melted chocolate into the blender
7. Process until completely incorporated with the cashew mixture
8. Divide the pudding among 4 small dessert bowls or glasses and refrigerate 2 hours, until firm and chilled

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