Chocolate Pudding with Cashew Crumble

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Chocolate Pudding with Cashew Crumble

This Chocolate Pudding with Cashew Crumble is so incredibly delicious that it’s hard to believe it’s loaded with healthy ingredients. You can feel good about several of the ingredients used in this dessert, including superfood cacao, bananas, avocado, and cashews. Unlike cocoa, raw cacao is a pure, unprocessed and nutrient dense superfood that’s rich in antioxidants, fiber and magnesium. Bananas are loaded with vitamin B6, potassium and fiber. You’ll be getting your dose of healthy fats with avocado and cashews in this recipe, which will help regulate blood sugar levels when consuming the coconut sugar that’s in the pudding. Coconut sugar and raw honey are also healthier, natural alternatives to use rather than refined sugars. If you’re new to using coconut sugar, it’s a sugar that’s made from the sap of coconut palm that’s been extracted, boiled and dehydrated. While it’s not raw, coconut sugar is 70-79% sucrose and only 3-9% each of fructose and glucose. Having a lower level of fructose is beneficial, as the sugar won’t decrease the hormone leptin (which keeps you feeling full) and increase ghrelin (the hormone that makes you feel hungry) in comparison to cane sugar, which is approximately 50% fructose, and agave, which is approximately 85% fructose, that are more likely to increase cravings. Raw honey is preferred over processed honey, as it’s pure, unfiltered and unpasteurized. This means that the nutritional value of raw honey is intact, including a high amount of antioxidants and antimicrobial action to promote immunity and ward off colds and flu. Layer the pudding with cashew honey crumble on the bottom, pudding in the middle and cacao nibs on top. Enjoy!

Chocolate Pudding with Cashew Crumble
Serves 3
A raw, plant-based dessert you can feel good about!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Chocolate Pudding
  1. 2 bananas
  2. 1 avocado
  3. 1/2 cup raw cacao
  4. 1/2 cup coconut sugar
  5. 1 tsp pure vanilla extract or 1/2 tsp raw ground vanilla bean
  6. Pinch of pink himalayan salt
Cashew Crumble
  1. 1 cup raw cashews
  2. 1-2 tbsp raw honey (depending on preference for sweetness)
To make the Chocolate Pudding
  1. Blend all ingredients in a high-speed blender or food processor until smooth.
To make the Cashew Crumble
  1. In a food processor, pulse cashews and honey until you have a nice crumble that sticks together. Be careful not to over process.
To assemble the Chocolate Pudding with Cashew Crumble
  1. Serve the pudding by first layering the cashew honey crumble, add the pudding on top and then top with cacao nibs. Enjoy!
Notes
  1. Store leftovers in an airtight container in the refrigerator for 3-4 days...although it's highly unlikely you'll have any 😉
Rawcology™ http://rawcology.com/

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