Description
A guilt-free dessert blending the rich creaminess of chocolate with the tart freshness of raspberries, packed with nutrients and fiber.
Ingredients
Scale
- 1/2 cup raw unsalted cashews, soaked in hot water for an hour and drained
- 2 cups water
- 1 cup homemade cashew milk
- 3 medjool dates, pitted
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 1/4 cup chia seeds
- 1 tbsp cacao nibs (optional)
- 3/4 cup cashew milk
- 1 cup raspberries
- 1 tbsp maple syrup
- 1/4 cup chia seeds
Instructions
- Blend the cashews and 2 cups of water together in a high-speed blender until smooth and creamy.
- Blend the cashew milk, medjool dates, cocoa powder, and vanilla extract together until smooth.
- Combine the chocolate mixture with chia seeds and cacao nibs, and refrigerate for at least an hour, or overnight.
- Blend 3/4 cup of cashew milk, raspberries, and maple syrup until smooth.
- Mix raspberry puree with an additional 1/4 cup of chia seeds and chill for at least an hour or overnight.
- Layer the chocolate and raspberry chia pudding into jars or cups, topping with fresh raspberries before serving.
Notes
Best served chilled, pairs well with whipped coconut cream or granola.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending, Chilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 5mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg