If I have to name a dessert that I've been loving since I can remember then it's definitely a pudding. Creamy, chocolaty, dreamy, more chocolaty.. yes, that's the pudding I love. I can still remember myself patiently sitting in a kitchen and waiting for my mum to make one.
I can definitely say that I have bought so many of them and I have tried to make even more by myself. Most of puddings you can see on my Instagram are oat based or made of chia seeds.
However, this one here is slightly different from others, because it's made of cashews and I have to say it turned out very smooth. Like very, very smooth. Cashews aren't only perfect as a base for cakes and pies, but also you can make with them nice puddings or fillings for cakes.
What I liked most about this pudding is that you don't have to add sugar or eggs, it's basically nuts, milk (any of choice) and chocolate. I would suggest to use almond milk.
I made 2 jars of pudding using following ingredients:
2 cups cashews (soaked for 4 hours or overnight if possible)
200 grams dark chocolate
1 tbsp honey
1/2 cup any milk (I used almond one)
For the white cream you can pick whatever you want. I used light Philadelphia cream cheese + lemon zest and 1 tsp honey.
Melt the chocolate (you can use chocolate chips also). Rinse and drain cashews. Place cashews, chocolate and rest of the ingredients in a food processor and blend until it becomes smooth.
When it comes to white cream you can use a whipped cream. I just wanted to have a bit more healthier option if the light cheese cream counts as that.
Note: You can use coconut milk for pudding and also make whipped cream of coconut milk. That's an another option and will give a light, coconut flavour to the pudding.
If you like puddings in general, you will definitely love this one. More pudding recipes coming soon.
Enjoy!
For more follow my Instagram @kitcheninlondon.
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