This pudding is a make-ahead dessert, it’s perfect for having guests over. While you’re out grilling lamb burgers and mixing drinks (agua fresca, perhaps?) these perfectly-sized treats will just be gelling in the fridge.
This was my first time using chia seeds and cacao nibs, and I loved them both. I wasn’t sure how I’d feel about the cacao nibs since they’re unsweetened chocolate, but while I wouldn’t necessarily eat a handful plain, they were perfect in this pudding. Some of the cacao nibs are blended with the cashew and chia base to deepen the chocolate flavors of the entire pudding, and some are sprinkled whole on top. This gives each bite of cashew chia pudding this crave-worthy chocolatey crunch. It’s so good! 
Chocolate and Cashew Pudding
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
Description
This creamy, dairy-free chocolate pudding is enriched with cacao nibs and cashew milk, offering a delightful crunch and deep chocolate flavor.
Ingredients
- 1 cup raw cashews
- 2 tablespoons maple syrup
- 2 tablespoons honey (replace with more maple syrup for a vegan version)
- 2 tablespoons cocoa powder
- 3 tablespoons cacao nibs, plus more for serving
- 3 tablespoons chia seeds
- 1 cup water
Instructions
- Soak the cashews in cool water for at least 2 hours or up to overnight. This will soften them and make them easier to blend.
- Drain and rinse the cashews, then place them in a blender.
- Add the maple syrup, honey (or additional maple syrup for a vegan version), cocoa powder, 3 tablespoons of cacao nibs, chia seeds, and 1 cup of water to the blender.
- Blend on high speed until the mixture is completely smooth, which should take about 2-3 minutes. Scrape down the sides of the blender as needed to ensure everything is well combined.
- Pour the pudding mixture into individual serving dishes or a large bowl.
- Refrigerate for at least 4 hours or until set. The chia seeds will help thicken the pudding as it chills.
- Before serving, sprinkle additional cacao nibs on top for a chocolatey crunch.
Notes
For a vegan version, replace honey with additional maple syrup. This pudding can be made ahead of time, making it perfect for entertaining. The cacao nibs provide a satisfying crunch, enhancing the chocolate flavor. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12 grams
- Sodium: 5 mg
- Fat: 14 grams
- Carbohydrates: 28 grams
- Fiber: 4 grams
- Protein: 5 grams
- Cholesterol: 0 mg
Frequently Asked Questions
What is the purpose of using chia seeds in this pudding?
Chia seeds act as a thickening agent, helping the pudding achieve its creamy texture while also adding nutritional benefits like fiber and omega-3 fatty acids.
Can I substitute cacao nibs with another ingredient?
While cacao nibs provide a unique chocolate crunch and a rich flavor, you can substitute them with dark chocolate chips for sweetness, though the texture will differ.
How should I store the pudding once it’s made?
Store the pudding in an airtight container in the refrigerator, where it will keep well for up to 5 days.
