Chocolate Cashew Pudding with a Maple Pecan Crunch

Chocolate Cashew Pudding with a Maple Pecan Crunch

Course: Dessert Recipes
Servings

2

servings
Prep time

20

minutes
Cooking time

30

minutes
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⁣

Directions

  • 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.