If you haven’t tried my blueberry lemon cashew mousse, you should! It is delicious. If you’re more of a chocolate person, however, then this chocolate raspberry cashew pudding is for you. It’s vegan, gluten-free, delicious. And if you can’t have cashews, then check out my easy vanilla pudding recipe as well as my chocolate avocado pudding recipe (the latter is a hit with a lot of my adult and pediatric patients!).
– 1.5 cups raw cashews (soaked overnight/at least 4 hours and then washed)
– 3 tbsp cocoa powder
– 1 tsp vanilla
– 1/2 tsp salt
– 1/2 tsp cinnamon
– 3 tbsp brown sugar
– 1/4 cup almond milk (if you’d like to make this a mousse instead of a pudding, use 1/4 cup coconut cream instead)
– 1 cup organic frozen raspberries
– optional: cacao nibs, chocolate shavings/chips, marshmallows, and/or coconut shreds to garnish with
Throw everything into a blender and blend until a smooth consistency is achieved. Pour into individual serving bowls or a communal one, garnish if you’d like, and then refrigerate for at leat an hour before serving. Enjoy!