A decadent chia pudding packs a super-food punch and gets topped with a luscious cashew cream.
Ingredients
- CHOCOLATE CHIA PUDDING
- 1½ cups non-dairy milk
- 2 tablespoons white or black chia seeds
- 2-3 tablespoons cocoa powder
- 4 medjool dates
- ¼ cup agave syrup
- ½ teaspoon vanilla
- CASHEW CREAM
- 1½ cups raw cashews
- 1½ cups water
- ½ teaspoon agar agar powder
- 1 teaspoon vanilla
- ¼ cup agave syrup
Directions
For the chocolate chia pudding:
Blend all ingredients in a high-speed blender, tasting as you go to make adjustments depending on your preference.
Pour pudding in serving dishes and refrigerate for several hours.
For the cashew cream:
Heat cashews, water and agar agar powder until water begins to boil.
Let liquid cool for several minutes, then blend all ingredients in a high-speed blender until very smooth.
Pour cream into a container and refrigerate until cool.
Top pudding with cashew cream and/or sprinkle with cocoa nibs, chocolate chips or granola.
Cook’s tip: Agar agar powder, a vegetarian gelatin substitute, is often found in the Asian foods aisle.
Nutrition Analysis for pudding: 120 cal, 3 g fat, 0 mg chol, 55 mg sodium, 25 g carbs, 4 g fiber, 19 g sugar, 2 g protein.
Nutrition Analysis for cashew cream: 210 cal, 12 g fat, 0 mg chol, 10 mg sodium, 19 g carbs, 1 g fiber, 11 g sugar, 5 g protein.
