Cashew Cake Batter Pudding

Adapted from The Whole Journey

  • 1  heaping cup (150 g) raw cashews, soaked for one hour and then drained
  • 1  teaspoon vanilla extract or a vanilla bean, split and scraped.
  • 3 tablespoons coconut butter (found near the nut butters in the baking aisle of health food stores)
  • ½  teaspoon dark-liquid stevia
  • ½  teaspoon sea salt
  • 1  cup (235 ml) coconut milk, almond milk or water (I prefer the milks)
  • Optional toppings - chocolate chips, carob chips, cinnamon, berries



Place all ingredient in a food processor and blend until smooth.  Unless using a large food processor, I recommend starting with about half the water, blending and then add the remaining water until smooth. Refrigerate and serve cool, as is or topped.