10 Minutes (plus time for soaking dates if necessary)
n/a but refrigerate for about 3 hours or more to firm up
• 1/2 cup raw cashews, soaked*
• 10 Medjool dates, soaked* in about 1 cup of water
• ½ cup coconut milk (canned, not beverage)
• ½ cup reserved water from soaking dates
• 6 tablespoons cacao or cocoa (non-alkalized) powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
- Drain and rinse the cashews, discarding the soak water.
- Put cashews into blender or food processor and blend until almost creamy.
- Add the rest of the ingredients and blend until creamy. Add the date water ¼ cup at a time – up to ½ cup. You want the pudding creamy but not runny. Stop and scrape down sides if needed to make sure everything is incorporated.
- Spoon into 4 small dishes (about ½ cup,) cover and refrigerate for at least 3 hours or more. **
- Serve with berries, and/or (no-sugar) chocolate chips on the top, if desired.
Cashews – I like to soak my cashews overnight in twice as much water as the cashews. I soak them, covered, on the counter, for about 8 hours. If you forget to do that, you can pour boiling water over the cashews and let them sit for at least 30 minutes or up to an hour – then drain and rinse before using. Another way to do it is to actually boil the cashews for 15 minutes, then drain and rinse with cool water.
Medjool dates – You can soak them overnight, but for this recipe, it’s really ok to just soak them for about an hour in hot water. Reserve the soaking water.
**Storage – These will stay good in your fridge for at least 3 days, covered. I do like to take them out of the fridge about an hour before serving to make them more “pudding”-like but if you like it firmer, like custard, let them sit just 15 minutes.