I’ve been teasing people with this recipe for two days now, not because I’m mean, but because I simply haven’t had the time to write it up, but here it is. We’ll call it version one, because I have some changes I want to make to it, but my husband taster said that’ll make it a different desert, so maybe I can justify having two chocolatey puddings close to each other. No one minds, right?
First thing to remember with this desert is that despite it’s sugar free, dairy free, wheat free appearance, it’s still really high in calories, so pace yourself. On the up side, it’s so incredibly rich a few tablespoons each should do you just fine. My friend Emily wanted to top it with lemon shavings for decoration. I hadn’t thought of that, but good point, Emily! Next time.
Despite the high calorie count – see the nutritional information at the end of the post – they are at least good calories, and good for you, filled with healthy stuff.
Either way, it is utterly delicious. It absolutely ends any sugar cravings, and fulfills the sweet tooth, completely. I left this a little bit nutty, but you can make it entirely smooth by blending it longer.
Let me know what you think!
- 2 cups cashews (500ml)
- 4 dates - more if you prefer a sweeter desert
- ¼ cup coconut oil (80ml)
- ¼ cup cacao powder(80ml)
- ¼ cup (80ml) + 2 tablespoons syrup of choice
- ½ cup water (125ml)
- ½ teaspoon ground ginger
- 1 teaspoon lemon juice
- Pinch of salt
- Add all the ingredients in the order listed, and blend until smooth.
- In the Thermomix®, that's speed 10 for about 90 seconds. If you want a smoother texture, blend longer.
- Scoop into serving dishes and refrigerate for at least fifteen minutes to cool it down and allow the coconut oil to set a little.
- Enjoy!
