Cashew Pudding

I was inspired by a recent recipe on Detoxinista for a raw cashew pudding. I adapted the recipe to our taste, bumping up the honey and coconut oil and swapping in coconut milk. Oddly enough, the teenager loved it. So much he ate 2 servings and asked if I would make it again. soon. So I did and tweaked the recipe the second time, using maple syrup and cinnamon for a different taste. And my thoughts? The second version, with maple syrup, is tastier!

I found that little dessert bowls worked perfect for serving in. It is rich, only a little is needed.

Cashew Pudding

Ingredients:

• 1 cup raw cashews
• ¼ cup unsweetened coconut milk
• 2 Tbsp raw honey
• 1 Tbsp raw organic extra virgin coconut oil
• 1 tsp pure vanilla extract
• Pinch of fine sea salt

Directions:

Add the cashews to a small mixing bowl, cover with 2 cups filtered water and cover. Leave on the counter to soak for 3 hours, rinse and drain.

Add the cashews and remaining ingredients to a high-speed blender, such as a Vitamix, process on high until smooth, tamping as needed.

Divide between small dessert bowls and refrigerate for a couple of hours before serving.

Serves 2 to 4.

Maple Cinnamon Cashew Pudding

Ingredients:

• 1 cup raw cashews
• ¼ cup unsweetened almond milk
• 2 Tbsp pure maple syrup
• 1 Tbsp raw organic extra virgin coconut oil
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon
• Pinch of fine sea salt

Directions:

Add the cashews to a small mixing bowl, cover with 2 cups filtered water and cover. Leave on the counter to soak for 3 hours, rinse and drain.

Add the cashews and remaining ingredients to a high-speed blender, such as a Vitamix, process on high until smooth, tamping as needed.

Divide between small dessert bowls and refrigerate for a couple of hours before serving.

Serves 2 to 4.