Coconut Cashew Pudding
- 1 cup raw cashews
- ¼ cup coconut butter
- 2 tsp. honey
- 1 tsp. vanilla extract
- 1 cup coconut milk
- Pinch of coarse salt
- Optional toppings: see Chef's Tips
Directions1. Soak cashews in 2 cups of water for 2-3 hours. 1. Place soaked cashews, coconut butter, honey, vanilla extract, milk and salt in a blender. Puree until very smooth. 1. Place in a bowl with a lid and refrigerate for at least 2 hours. 1. To serve, place in 3 bowls and garnish with coconut and chopped cashews, if desired.
Top with shredded coconut and chopped cashews.
Use cashew or almond milk in place of coconut milk, if desired.
Calories 590, Total Fat 48g (Saturated 19g, Trans 0g), Cholesterol 0mg, Sodium 200mg, Total Carbohydrate 33g (Dietary Fiber 5g, Sugars 10g), Protein 15g, Vitamin A 4%, Vitamin C 0%, Calcium 6%, Iron 35% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 3 servingsVegetarian Sodium Smart Snack Gluten Free Dessert Dairy Free