Looking for a sweet but healthy treat–for yourself or the kids? This creamy, delicious and nutritious pudding whips up in less than 10 minutes! It uses cashews for the base instead of the usual ingredients we think of when we think chocolate chip cookies (e.g., all-purpose flour, eggs, butter, etc.), and relies on banana for the sweetener instead of the usual white sugar/brown sugar combo. Cashews are an excellent source of heart-healthy fats as well as important minerals including magnesium, manganese, copper and phosphorous. My recipe has been slightly modified from Stephanie Eusebi’s Paleo Cookie Dough Pudding.
This pudding has become a favorite of everyone in my family. It’s delicious straight from the blender or after it’s been chilled in the refrigerator for an hour. It keeps well for several days in an airtight container in the refrigerator. It does require a very high-powered blender, such as a Vitamix. If you just use a regular blender, the cashews won’t blend down into a creamy enough consistency.
3/4 cup raw cashews (preferably soaked overnight in 3 cups water and 1/2 tsp salt)
2 tbsp coconut oil, melted
2 tbsp almond butter
1 ripe banana*
3 tbsp water
2 tsp pure vanilla extract
1-2 tbsp maple syrup
1/4 tsp ground cinnamon, optional
1/4 tsp salt
1/4 cup Enjoy Life vegan chocolate chips
*Since there is so little added sugar, it’s important to use a ripe banana. It also makes blending easier.
Easy peasy! Put everything but the chocolate chips in a Vitamix or other high-powered blender. Blend until completely smooth and creamy. Scrape out into a bowl and stir in the chocolate chips. Makes approximately 2 cups.