I like the kind of desserts that are made with ingredients you happen to have on hand. Leftover part of a chocolate bar? That has to be able to be used for something good. Cashews? Yes, I have those too. Cashew and chocolate pudding it is.
Although I am not vegan, nor anywhere close to being on a raw food diet, I do like the challenge of making a dish that fits the criteria. Granted, my chocolate leftover bar doesn’t fall into the raw category, but because there is no baking or cooking involved in this recipe, I love it purely for the sake of simplicity. And who doesn’t like a vegan dessert that your non-vegan friends wouldn’t even be able to deem as vegan? Yes, please.
And one last thing to note: this pudding tastes almost like a cake or cookie batter with chocolate chunks in it. No, really.
1 cup raw cashews
1 cup water
1 teaspoon vanilla
2 tablespoons agave syrup
1/4 – 1/2 cup chopped chocolate chips or dark chocolate bar… cacao nibs would be good too for that matter (Note: if you want this recipe to be truly raw, you are going to need to choose your chocolate accordingly)
Soak the cashews in a bowl with about a cup of water for an hour or so (I often forget and let mine sit overnight… all the better!).
Drain the cashews and place in a food processor with one cup water. Add in vanilla and agave syrup. Process until you get a cake batter/pudding/puree type consistency. In other words, when it looks delicious enough to start eating by the spoonful.
Place into a bowl and mix in your chocolate pieces.
Serve in small dishes with orange zest on top.