Chocolate Cashew Pudding with a Maple Pecan Crunch Recipe

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Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Dessert Recipes
Servings 2 servings
Calories 334 kcal

Ingredients
  

𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗣𝘂𝗱𝗱𝗶𝗻𝗴 :

  • 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 ⁣
  • 2 Tbsp coconut oil ⁣
  • 1/2 tsp cinnamon⁣

Instructions
 

𝗣𝘂𝗱𝗱𝗶𝗻𝗴⁣:

  • Whisk milk & tapioca/corn flour together in a saucepan⁣.
  • Bring to a medium-high heat, stirring consistently, being sure to stir right to the bottom⁣.
  • After 5-10 mins it will start to thicken, keep stirring for another few mins⁣.
  • Take off the heat and add everything else in, it’s best to sieve the cacao to prevent clumping⁣.
  • Decorate as you please & scoff⁣.

𝗖𝗿𝘂𝗻𝗰𝗵:

  • Preheat oven to 150degrees (fan assisted).
  • Melt the coconut oil in a large microwavable bowl.
  • Add in the maple, mix well & then toss in nuts & cinnamon.
  • Pop onto a silicon sheet/baking parchment.
  • Set a timer for 15 mins.
  • Turn the pecans and check in after another 5 mins.
  • Repeat the process (max time required 30mins total roast time)⁣.
  • Allow to cool & then rough chop.

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