Raw Chocolate, Caramel and Coconut Pudding

Raw. Vegan. Gluten Free.

Ok here goes…
The recipe makes about 2-4 serves (depending on how much of a piggy you are :P) as it’s very rich and the nuts make it very filling (and still fattening- the good mono and polyunsaturated fats though).
All ingredients listed for each pudding are simply thrown into a blender/magic bullet/food processor together until the desired smooth consistency is reached. You can play around with the sweeteners (agave and maple syrup depending on taste as well as reducing a tbsp with a pinch of stevia- a very strong natural, no calorie sweetener) and add more or less of the extra ingredients to the cashews and avocado which are the staples of the recipes.

-CHOCOLATE PUDDING/MOUSSE-


– 1 medium avocado
– 3 Tbsp cacao or carob powder
– 2 Tbsp agave syrup (use more or less depending on how sweet you like it)
– 4 Tbsp water (to get things moving- adjust to desired thickness).
– 1 tsp vanilla extract or 1/2 vanilla bean
– 1-2 tbsp coconut oil

-CARAMEL PUDDING-

– 1/2 cup raw cashews
– 6-8 soaked medjool dates
– 1 Tbsp mesquite powder (I know a lot of people won’t have this, so it’s optional)
– 1-2 Tbsp maple syrup (the real stuff- not maple ‘flavoured’ syrup)
– 4 Tbsp of water from the soaked dates

-COCONUT PUDDING/MOUSSE-


– 1/2 cup raw cashews
– 1/2 cup young coconut flesh (desiccated coconut could also work if you can’t find fresh young coconuts.
– 2-3 Tbsp of agave syrup
– 1 tsp coconut extract

I layered a wine glass and garnished with cacao nibs and desiccated coconut.
The end product also freezes well and can make a nice dairy free alternative to ice-cream when slightly defrosted 🙂

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