Cacao Cashew Pudding is a delightful, creamy treat that satisfies your sweet tooth while keeping things healthy. With just a few ingredients, you can whip up a dessert that’s both indulgent and nutritious, perfect for any occasion.
When making Cacao Cashew Pudding, feel free to swap out the agave nectar for yacon syrup, depending on your preference for sweetness. If you’re dealing with nut allergies, try using sunflower seeds to achieve a similar creamy texture, though the flavor will differ. Quality ingredients make a difference, so look for raw cashews and organic cacao whenever possible to ensure a rich taste.
Pudding & Mousse
Cacao Cashew Pudding Recipe
Ingredients
- 1 cup raw cashews
- 3 tablespoons ground cacao
- 3 tablespoons mesquite flour
- 2 tablespoons agave nectar or 2 tablespoons yacon syrup
- 2/3 cup water
- 1 teaspoon psyllium husk flour
Instructions
- Start by placing 1 cup of raw cashews, 3 tablespoons of ground cacao, 3 tablespoons of mesquite flour, 2 tablespoons of agave nectar or yacon syrup, and 2/3 cup of water into your blender.
- Blend the mixture until it becomes creamy and smooth, which will take around one to two minutes depending on your blender’s power.
- If you find the pudding isn’t thick enough for your liking, blend in psyllium husk flour one teaspoon at a time until you reach the desired thickness. Just remember to blend really well each time you add it.
- Once your pudding has reached the perfect creaminess, pour it into two 2 1/2 cup dessert cups.
- Refrigerate the cups for at least an hour to let the pudding set up nicely.
- When you’re ready to serve, you can garnish with leaves, edible flowers, or fresh berries for that extra touch.
Part of our Homemade Pudding and Mousse Recipes collection — Part 1 of 4: