Chocolate Cashew Pudding with a Maple Pecan Crunch
1 & 1/2 cups milk of choice
2 Tbsp tapioca/corn flour
1/2 cup cashew butter (or other)
2 Tbsp maple syrup
3 Tbsp cacao powder
Pinch salt
𝗠𝗮𝗽𝗹𝗲 𝗣𝗲𝗰𝗮𝗻 𝗖𝗿𝘂𝗻𝗰𝗵
1 cup pecans
3 Tbsp maple syrup
2Tbsp coconut oil
1/2 tsp cinnamon
𝗣𝘂𝗱𝗱𝗶𝗻𝗴
1. Whisk milk & tapioca/corn flour together in a saucepan
2. Bring to a medium-high heat, stirring consistently, being sure to stir right to the bottom
3. After 5-10 mins it will start to thicken, keep stirring for another few mins
4. Take off the heat and add everything else in, it’s best to sieve the cacao to prevent clumping
5. Decorate as you please & scoff
𝗖𝗿𝘂𝗻𝗰𝗵
1. Preheat oven to 150degrees (fan assisted)
2. Melt the coconut oil in a large microwavable bowl
3. Add in the maple, mix well & then toss in nuts & cinnamon
4. Pop onto a silicon sheet/baking parchment
5. Set a timer for 15 mins
6. Turn the pecans and check in after another 5 mins
7. Repeat the process (max time required 30mins total roast time)
8. Allow to cool & then rough chop