I love creamy foods.
Rich cheesecake, dark chocolate, smooth custard that melts in your mouth. I’m a savory-not-sweet kinda gal – I love treats with a full flavor and just a hint of sweetness.
Dark chocolate fits the bill, and – when not doused with sugar – comes with a long list of health benefits.
Add the smoothness of pudding, and I’m sold.
This recipe wins on all counts – flavor, nutrition, and texture. With healthy protein, fat, fiber, and carbohydrates it’s a quick, satisfying breakfast or snack.
Plus, it doesn’t require any baking, chopping, or (if you’re like me) measuring. Five minutes total prep time. Sounds like a winner to me!
Chocolate Cashew Pudding:
(Low-carb, gluten-free, dairy-free, sugar free, vegan, paleo, and yummy)
Ingredients: (per serving)
- 1/3 c. Raw cashews, soaked (see below)
- 2 T. Chia seeds
- 1 T. Carob powder
- 1 t. Dutch cocoa
- 3/4 c. Almond, cashew, or coconut milk
- 1 Banana (optional)
- 1 T. Grassfed collagen or gelatin (optional)
The night before, place cashews in a bowl and cover with warm water. Add 1/8 t. of unrefined sea salt, and stir gently until salt is dissolved. Cover and let sit at room temperature for 7 hours or overnight.
In the morning, drain and rinse cashews. Place all ingredients in a high-powered blender (I use a Nutri-Bullet). If adding gelatin, let it sit for a moment in the liquid so that it dissolves when blended instead of clumping up. Blend until smooth and fluffy – about one minute. If too thick, add more milk. If too thin, add more chia seeds.
Top with banana slices, unsweetened coconut flakes, and a sprinkle of Dutch Cocoa.
Now you tell me – what’s your favorite breakfast?
If it involves chocolate or pudding, I want to hear about it. Leave a comment below!
Wishing you the best of health,