Now this is sure to delight!
Vegan Chocolate Cashew Butter Pudding (or add fruit on top, your choice, your delight!). Now, while this recipe is made with tofu, don't let that ingredient freak you out. It is super delicious and even more so when you add our Cashew Nut Butter to the mix. The chia seeds and hemp hearts give the pudding a nice "crunch" without being overbearing. This truly is a decadent dessert!
Special thank you to the mama behind KidsIntheKitchen.com for the recipe. Please enjoy our unique touches to her already delicious recipe!
Makes 6 servings.
Food processor or blender
- 1 14-16 oz pkg silken tofu
- 3 bananas, sliced
- 1/3 cup unsweetened cocoa powder or raw cacao powder
- 1/2 cup maple syrup or agave syrup
- 2 tbsp of Cashew Maple Pancakes Nut Butter
- 1/2 tsp vanilla extract
- 1/4 tsp fine salt
- 1/4 tsp ground cinnamon (optional)
Add tofu, cocoa powder, nut butter, maple syrup, vanilla, salt, and cinnamon to a food processor or blender. Blend until smooth, scraping the sides down once or twice to ensure everything is incorporated. The pudding can be made two days in advance and stored in the fridge until ready to serve.
Spoon the pudding on top and fill half way adding bananas around the middle of the glass jar or cup, then filling more pudding filling the cups almost to the top. Place cups in the fridge for 30 minute to an hour. (You can eat the pudding without chilling first, but I think it tastes better when cold.)
Add sliced almonds or roasted cashews on top. You may even want to experiment with fresh fruit and dried coconut shavings.
Heart healthy omega 3 fatty acids, plant protein, potassium; digestive health and making your body happy (who doesn't love chocolate?!?) ;)