Cashew “Cake Batter” Pudding

by Arielle J on November 6, 2012

You will not believe how good this tastes.

Literally so good (and so good for your body)
that I ate it for breakfast,
then made it again that same night for dessert.

Shout out to Christa Orecchio via TheWholeJourney.com
for creating this deliciousness. Her original recipe here.

Cashew Cake Batter Pudding
WHAT YOU NEED:
1 cup raw cashews
1 cup hazelnut milk (or almond milk, coconut milk, rice milk, coconut water)
1 tsp vanilla extract (or 1 vanilla bean sliced open and scooped)
3 tbs creamed coconut (or coconut butter)
1 tsp raw agave (or raw honey, maple syrup, brown rice syrup, dark liquid stevia)
½ tsp sea salt

DIRECTIONS:
1. Soak cashews (for 1 hr then drain)

2. Blend all ingredients in a blender (or food processor).
3. Refrigerate so it’s nice and cool.
Voila!

*Top it with some cinnamon, chocolate chips or cacao nibs for added crunch (optional).
*Dip it into apples, pour on top of chocolate cake or eat alone with a spoon!