Chocolate Cashew Pudding with a Maple Pecan Crunch

𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗣𝘂𝗱𝗱𝗶𝗻𝗴 ⁣
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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 ⁣
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𝗠𝗮𝗽𝗹𝗲 𝗣𝗲𝗰𝗮𝗻 𝗖𝗿𝘂𝗻𝗰𝗵 ⁣
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1 cup pecans ⁣
3 Tbsp maple syrup ⁣
2Tbsp coconut oil ⁣
1/2 tsp cinnamon⁣
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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⁣
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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