Light & Silky Chocolate Pudding Cups {Vegan}

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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As we gear up for Valentine’s Day, chocolate recipes abound. While there’s certainly nothing wrong with splurging on decadent desserts every once in a while, (especially on a holiday), there are plenty of healthier versions of those indulgences if you’re interested in feeding your sweet tooth without consuming loads of sugar and saturated fat.

Light & Silky Chocolate Pudding Cups {Vegan}

This chocolate pudding is one such dessert; it is rich, satisfying, and delicious, but it contains zero refined sugars or animal fats. Cashews comprise the base; and when they’re soaked and blended with water, cocoa powder, and a bit of maple syrup, a silky smooth pudding-like consistency emerges that makes the perfect vegan treat.

Light & Silky Chocolate Pudding Cups {Vegan}

These pudding cups make a great snack or dessert for kids and adults alike, so bust out your high speed blender and whip up this easy chocolate treat for those you love on Valentine’s Day!

Light & Silky Chocolate Pudding Cups {Vegan}

Light & Silky Chocolate Pudding Cups {Vegan}

Light & Silky Chocolate Pudding Cups {Vegan}

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients (2-4 servings)

  • 1 1/2 cups raw whole cashews
  • 6 Tbsp pure maple syrup
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp instant espresso powder, optional (I would suggest omitting this if you’re serving the pudding to kids)
  • 1/2-3/4 cup cold filtered water

Instructions

Place cashews in a bowl of cold water and let soak for at least 4 hours, (or 8 hours if you do not have a high speed blender such as a Vitamix), then drain.

Place drained cashews, maple syrup, cocoa powder, espresso powder if using, and 1/2 cup cold filtered water in a high speed blender or food processor, and blend/process until perfectly smooth, adding more water (1 tablespoon at a time) as needed to reach desired consistency. Take care not to let the mixture start to heat up if you are using a high speed blender!

Chill in the refrigerator until fully cooled.

NOTE: If you are using a high speed blender, the end consistency should be light & airy. You may not achieve this exact texture if you are using a regular blender or food processor.

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