Raw Vegan Chocolate Pudding — Soy And Avocado Free

Is there anything more nostalgic than pudding? Probably not. Add chocolate into the mix and we’re really talking.

This nutritious, decadent recipe from mother-daughter duo and cookbook authors Linda and Alex, of the awesome plant-based blog Veganosity, is a must-add to your kitchen repertoire.

A recipe as good for an after-school snack with the kiddos, as for a sultry date with that special someone, dress this dish up or down and you’re sure to knock ’em out of the park every time!

Raw Vegan Chocolate Pudding

Serves 4

Ingredients

2 cups of raw cashews — soaked in water for at least three hours

1 tablespoon of pure vanilla extract

2 tablespoons of sugar or sweetener of choice

2 tablespoons of cocoa powder

A pinch of ground sea salt

½ to ¾ cups of almond milk or any plant-based milk

Instructions

When the cashews are plump and squishy, drain the water and rinse them. Put them in a high powered blender along with the vanilla, sugar, cocoa powder, salt, and a half of a cup of almond milk. Blend the ingredients until they’re thick and creamy. If you need to add more milk add it by the tablespoon so it doesn’t become watery. Scrape the sides so you don’t get any pieces of nuts in the pudding. You want it to be perfectly smooth and creamy. Store in an airtight container in the refrigerator for up to a week. Enjoy!

You can find this and other fabulous recipes from Linda and Alex on their blog and grab one of their cookbooks here!