Description
This creamy, dairy-free chocolate pudding is enriched with cacao nibs and cashew milk, offering a delightful crunch and deep chocolate flavor.
Ingredients
Units
Scale
- 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